Hunting Hills Country Club, 5220 Hunting Hills Dr, Roanoke, VA - Restaurant inspection findings and violations

September 23, 2009 (Routine)

Violations:

• 0820 A 2 - Critical Phf's in large prep unit,left side line reach in cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1040 - A paddle(pizza servers) are used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1060 - The nonfood contact surface of the cloth napkins under glasses is not corrosion resistant, nonabsorbent, and/or smooth.(down stairs bar)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2000 - Corrected During Inspection Clean silverware were observed stored uncovered.(downstairs)
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

June 03, 2009 (Routine)

Violations:

• 1150 - The nonfood contact surface of the shelves(aluminum foil) is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between equipment,gaskets on refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
Using time as a control for Phf's on ice on the salad bar.

February 25, 2009 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1570 - Pressure gauge on dish machince was observed in a state of disrepair and damaged.
  Repair the gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: around fryer,grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor in the grill,deep fryer area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
Chemical dich machine not being used due to a drain problem.

November 13, 2008 (Routine)

Violation: 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

August 26, 2008 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Phf's in pizza prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0850 - Corrected During Inspection Critical PHf on cold bar,prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1800 - The nonfood contact surface between equipment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware/downstairs/final rinse concentration.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3180 - Floor under equipment in the food prep area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 28, 2008 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food prep surfaces.(no wiping cloth buckets)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3180 - Floor in the walk in free nzer,under equipmentoted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 28, 2008 (Routine)

Violations:

• 0850 - Critical Phf's on lunch buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.(downstairs)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: kitchenware downstairs.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive condensation(dish room)
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

Comments:
Discussed employee health policy and consumer advisory with PIC.

November 29, 2007 (Routine)

Violations:

• 0820 - Critical Phfs in prep units cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.(downstairs)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware(dish machine final concentration).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

Comments:
Must keep a daily log of the final rinse(sanitizer) concentration levels.

August 24, 2007 (Routine)

Violations:

• 1570 - Final rinse temperature gauge was observed in a state of disrepair and damaged.
  Repair the gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3330 - Corrected During Inspection Critical Working containers of cleaning solutions are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 31, 2007 (Critical Procedures)

Violations:

• 0820 - Critical Reach in and prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.(downstairs machine)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.

February 28, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 - Corrected During Inspection Critical Pizza toppings cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Corrected During Inspection Critical The ready-to-eat commercially processed deli meats in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep line.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

November 29, 2006 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Chicken salad,cantelope cold holding at improper temperatures. (Using ice as a refrigerant.)
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the prep units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Light bulbs out downstairs dishroom was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the light bulb to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the light bulb, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knives.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.

August 31, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Cut melons on ice cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the prep units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. (downstairs)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dish machine room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the radio preventing its use.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

May 23, 2006 (Critical Procedures)

Violation: 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
Dicussed non-critical violations with person in charge.

March 01, 2006 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer,downstairs stockroom)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Repeat Single service items observed unprotected from contamination.(on floor downstairs)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3030 - No disposable towels were provided at the hand washing lavatory in the prep line
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted in the food prep area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat Bulbs in the exhaust hood are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under prep line equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

November 17, 2005 (Follow-up)

Comments:
Final rinse on downstairs dish machine was reaching required mininum of 50ppm of chlorine.

November 15, 2005 (Routine)

Violations:

• 0260 - Critical Dented food cans stored for use in storeroom.
  Must remove cans or store in seperate spot labeled "not for use"
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Improper use of dry wiping cloths. ( used for hand drying )
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 1320 - There was no temperature measuring device located in the cook line prep unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The door liner of the ice machine is, damaged) exposing insulation.
  Repair or replace the door liner in accordance with the manufacturer's specifications.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1780 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (storeroom)
  Store single service items in its original protective packaging or inverted in an approved dispenser. ( close lids of bulk items)
• 3170 - Lights out under cook hood is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 23, 2005 (Routine)

Violations:

• 0650 - The food on display is not protected from contamination.(stag room)
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1060 - The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the wooden shelf /cloth napkins in the reach in is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3020 - Soap was not provided at the hand washing lavatory in the dish machine area
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3180 - Wall behind the slicer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 19, 2005 (Routine)

Violations:

• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (downstairs,creamer in ice bin used for drinks)
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 1150 - Repeat The nonfood contact surface of the drink crates used as storage racks in walk in freezer(downstairs) is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. (downstairs)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the inside bottom of prep unit has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination. (on floor downstairs)
  Store single service items in its original protective packaging or inverted in an approved dispenser.

February 11, 2005 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Using a drop pan to dispense flour.
  Must use a utensil with a handle to dispense any food item.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses. flour scoop
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - The nonfood contact surface of the drink crates used as storage racks is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

November 11, 2004 (Follow-up)

Comments:
Final rinse temperature on dish machine had been corrected.

November 09, 2004 (Routine)

Violations:

• 2000 - Single service items observed unprotected from contamination. (boxes of cups downstairs)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. walk in freezer
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Corrected during inspection.
• 1800 - The nonfood contact surface behind and under grill had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

August 24, 2004 (Routine)

Violations:

• 3180 - Floor in the walk in freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in freezer/downstairs,walk in cooler upstairs.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
New dish machine to installed in downstairs room,must also install a hand sink.

May 11, 2004 (Routine)

Violations:

• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Floor under and behind grill,fryer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2310 - Critical The handwashing facility located at the dish machine room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in the sink preventing its use.
• 0650 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.(downstairs lounge)
• 1150 - The nonfood contact surface of the cloth towel on shelf in downstairs reach in is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2650 - There is no refuse container at the area immediately adjacent to the food prep area hand sink. Using carboard box as a waste receptacle.
  Provide a refuse container for the disposal of paper towels at the these hand sinks.

February 24, 2004 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Using a bowl to dispense flour.
  Should use a utensil with a handle to dispense any food item.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust filters.
  Maintain nonfood-contact surfaces of equipment clean.

November 20, 2003 (Routine)

Violations:

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Violation corrected during inspection.
• 1770 - Critical The following utensils were observed soiled to sight and touch: knives in the knife holder.
  Clean and sanitize these surfaces for food contact. Violation corrected during inspection.
• 2280 - Critical There is no handwash lavatory in either the upstairs or downstairs bar, preventing routine handwashing by food workers.
  Install an additional handwash lavatory at the bar downstairs to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Since no dishes are washed in the bar upstairs, one of the compartments of the 3-compartment sink may be used for handwashing.
• 0960 2 - Glasses and food and drink containers are being stored on top of a towel in the bar downstairs. The towel is not a cleanable surface.
  Remove the towel and provide a surface which is cleanable.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3020 - Soap was not provided at the hand washing lavatory in the dishwashing area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Violation corrected during inspection.
• 3030 - No disposable towels were provided a the hand washing lavatory in the dishwashing area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Violation corrected during inpsection.
• 0550 - In-use utensils improperly stored between use. Knife stored in an unclean location between equipment.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. Violation corrected during inspection.
• 1320 - There was no temperature measuring device located in the large prep unit refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3180 - The following were noted in need of cleaning: shelves in the walk-in refrigerator and the wall behind the dishwasher.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3170 - There are several holes in the wall in the dishwashing area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1060 - A shelf in the walk-in refrigerator and the metal shelves in the kitchen are no longer smooth and cleanable. Paint is peeling or has peeled off of these shelves.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

August 05, 2003 (Follow-up)

Comments:
Corrections from inspection on 7/17/03: Sprayer is hanging more than 1" above the flood level rim of the sink. The bins of bulk food have been provided with lids. The refrigeration unit in the bar area has been repaired and is no longer leaking.

July 17, 2003 (Routine)

Violations:

• 0820 - Critical Cold holding at improper temperatures: top of large prep unit - sliced cheese 57 F, shredded cheese 52 F, tuna salad 47 F. Pans are sitting inside other pans instead of being directly down in the unit.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Cheese moved to prep unit refrigerator during inspection.
• 1770 - Critical Observed accumulation of grime and debris on the following food contact surface: can opener blade.
  Clean and sanitize for food contact. Violation corrected during inspection.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 0610 - Repeat Food stored on the floor in the walk-in freezer downstairs.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0470 - Uncovered bins of bulk food stored under food prep counter.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Refrigeration unit in the bar area upstairs is leaking water.
  Repair the unit so that it does not leak.

Comments:
The walk-in freezer downstairs has a new door.

April 01, 2003 (Routine)

Violations:

• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 0550 - Dispensing utensils improperly stored between use. Ice scoop being stored in standing water between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1580 - The cutting board for the vegetables is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1570 - Repeat Door on freezer downstairs is in poor repair.
  Replace the freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Replacement of freezer door is scheduled to be done.