Ihop #4411, 2831 Plank Road, Fredericksburg, VA - Restaurant inspection findings and violations

February 03, 2009 (Routine)

Violations:

• 0760 - Corrected During Inspection Critical White gravy classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Gravy was only reheated to 133F IT and placed on hot holding unit. PIC continued to reheat gravy until it reached an internal temperature of 143F.
  Reheat commercially processed RTE food for hot holding to 135F or above.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the right prep unit in the cook station and in the wait station reach in cooler.
  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 gaskets to the walk in cooler and right prep unit drawers on cook line are in poor repair. (Maintenance company arrived during inspection to replace or repair gaskets)
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several food containers in storage (all were taken to the dishwashing area), 2. top interior of the microwaves along cook line.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. exterior of both toasters on cook line, 2. heavy carbon accumulation on the exterior of the waffle iron on the left cook station, 3. hood filters over grills.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2890 - Light bulb in under the hood system along cook line is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - The following physical structures noted in need of cleaning: 1. wall around/under dishwashing machine, 2. ceiling tiles above mop sink, 3. mildew along caulking at 3-compartment sink, 4. walls behind both waffle iron stations on cook line, 5. wall around handsink along cook line. (PIC stated that facility is scheduled for detailed cleaning later today)
  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.

Comments:
Additional Temperatures: HH-gravy IT 167F, RIC-raw steak IT 41F, shredded cheese IT 41F, RIC-ham IT 41F, raw steak IT 41F, PU-sliced tomatoes IT 41F, Canadian bacon IT 39F, Reheated for HH-minestrone soup IT 168F, RIC-cream cheese IT 40F, CH-butter IT 40F, HH-grits IT 150F, SP-sliced tomatoes IT 36F.
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Wiping cloth bucket sanitizer concentrations - 200 ppm quaternary ammonia
Discussed with PIC:
Batter on the grill line is changed out at least every 4 hours. Utensils used continuously at grill are cleaned and sanitized at least every 4 hours. Different utensils are used for raw and ready-to-eat foods. Knives and cutting board at prep unit are sanitized between uses. Ensure that knives and cutting boards are completely dried before using after sanitizing.
Left prep unit is currently not working. Maintenance company arrived during inspection to repair this unit and ceiling in wait station. Ensure that maintenance procedures are preformed in a manner not to contaminate food and equipment.
If employees are drinking in the food prep area, ensure that the drink container is covered, with a straw, and is located and handled in a manner not to contaminate hands or food and equipment.
A consumer advisory is provided on the menu for foods that are served undercooked, such as eggs and hamburgers.
Facility's food supplier is PFG and Bowie Produce.
Good handwashing and glove use observed during inspection. Good date marking also observed.
Person in charge is knowledgeable in facility's employee health policy and reporting procedures.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

March 18, 2008 (Routine)

Violations:

• 0690 - Maintenance personnel servicing the hood system above where employees were in the process of cooking food.
  Protect food from miscellaneous sources of contamination.
• 1550 - The both handsinks in cooking area are not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Corrected During Inspection Cracked stainless steel bowl was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gaskets of the reach in cooler and reach in freezer along cook line are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. heavily stained cutting boards along grills (on order), 2. plates stored on prep table next to reach in coolers in cooking area, 3. knives in storage, 4. pitcher in storage.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. knife holder, 2. condenser fan in walk in freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Stainless steel and plastic containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Boxes of glasses stored on the floor in the dry storage area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Corrected During Inspection Spoons were not stored with the handles up in wait station.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3180 - The following physical structures noted in need of cleaning: 1. floors under and around equipment, such as fryers on cook's line, 2. floors in dry storage area, 3. walls around dishwashing machine.
  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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals 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.
• 3380 - Corrected During Inspection Critical The quaternary ammonia sanitizer concentration in the wiping cloth buckets was too strong - 300 ppm. The sanitizer dispensing unit at the 3-compartment sink was too strong - 300 ppm.
  Ensure that the quaternary ammonia sanitizer concentration is at 200 ppm.

Comments:
Additional Temperatures: WIC-ham IT 41F, raw steak IT 38F, CH-batter IT 41F, SP-tomatoes IT 31F, turkey IT 41F, HH-gravy IT 141F, Cooking-cheesesteak IT 209F, RIC-cream cheese ST 41F, HH-tortilla soup IT 150F, SP-sliced tomatoes IT 35F.
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonia
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
Ensure that any cracked or missing floor or coving tiles are repaired as often as necessary.
Check the calibration of the sanitizer dispenser at the 3-compartment sink. Ensure that the quaternary ammonia sanitizer level is at 200 ppm.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

September 21, 2007 (Critical Procedures)

Violations:

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before handling clean dishes and equipment after handling dirty dishes and equipment. (PIC instructed employee to wash 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.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored on right prep unit in a manner that may contaminate food, food contact surfaces or utensils. (discarded)
  Employees may drink from a closed beverage container, with a straw, if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) foods, such as pancakes and tomatoes, with their bare hands. (Gloves provided)
  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 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. batter at grill at 45F IT, 2. shell eggs at grill at 66F ST, 3. meatloaf in left prep unit at 50F IT, 4. cooked onions in left prep unit at 53F IT, 5. cooked vegetables in left prep unit at 50F IT, 6. sliced cheese in left prep unit at 54F IT.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

Comments:
Additional Temperatures: WIC-milk ST 41F, liquid eggs ST 41F, RIC-milk ST 41F, RIC-orange juice ST 41F, HH-grits ST 165F.
Wiping cloth bucket sanitizer concentration - 200 ppm quat.
3-compartment sink sanitizer concentration - 200 ppm quat.
Dishwashing machine sanitizer concentration - 100 ppm chlorine.
Discussed with person in charge:
If using ice to cold hold foods on the cook line, ensure that ice completely surrounds food container and that food containers are not over-filled with food product. If unable to properly cold hold foods on the cook line, time can be used instead of temperature. If using time as a public health control, written procedures must be provided and time should be monitored by appropriate methods.
Adjust the temperature of the sandwich prep unit so that it is capable of holding foods at 41F or colder during busy hours of operation. Obtain gasket for refrigerated drawers. Contact the Health Department once this unit has been serviced.
Ensure that wiping cloth buckets are stored below food prep areas.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

February 08, 2007 (Follow-up)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Whipped butter in salad prep unit at 59F ST -cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: stained cutting boards at grills.
  Clean and sanitize these surfaces for food contact.

Comments:
Handwashing procedures have greatly improved since last inspection.
Do not store potentially hazardous foods in the salad prep unit until it is serviced and capable of holding foods at 41F or colder. Provide a copy of service report to the Health Department.
This facility is no longer under enforcement.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

January 29, 2007 (Routine)

Violations:

• 0140 - Critical Repeat Improper handwashing procedures observed. Observed employee wash hands without soap and for less than 20 seconds.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Critical Repeat 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. Food employees failed to wash hands after handling raw frozen hamburger and raw chicken. Employees failed to wash hands before donning gloves.
  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.
• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food, such as bacon, with 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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop stored in water at dipper well with no running water.
  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.
• 0820 - Corrected During Inspection Critical Sour cream in salad prep unit at 54F IT - 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.
• 1320 - There was no temperature measuring device located in the sandwich 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 gasket of the sandwich prep drawer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Corrected During Inspection The following equipment was observed in a state of disrepair and damaged: 1. cracked knife (discarded), 2. cracked plastic containers in storage (discarded), 3. several stainless steel containers.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. knives in holder and knife holder (corrected), 2. stained cutting boards at grills.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Clean spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the walk in cooler - light burnt out.
  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.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. Several cans of insect/bug eliminator spray found in facility (all discarded).
  Remove unnecessary poisonous or toxic materials.

Comments:
Additional temperatures: RIC-shell eggs ST 37F, hashbrowns ST 37F, Cooking-hamburger IT 174F, WIC-tomatoes ST 44F, cheese ST 40F, melons ST 44F, shell eggs ST 38F, batter ST 41F, RIC-milk ST 45F, orange juice ST 40F, CH-butter IT 45F.
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonium
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Concerns from complaint received 1/26/2007 were discussed with person in charge. Sausage is pre-cooked. PIC advised that salads are prepared with tongs. No salad prep observed during inspection.
Detail cleaning of all floors, walls, and equipment conducted during inspection.
Beginning March 1, 2007- foods under refrigeration must be 41'F or below. Adjust the temperature of refrigeration units so that this requirement can be met.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit.
The facility has been placed under enforcement and a Notice of Violation was issued and hand delivered.
This is a smoking facility.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

September 01, 2006 (Complaint)

Violation: 0820 - Corrected During Inspection Critical Repeat Chocolate pancakes at 50F IT and buttermilk pancakes at 53F ST in sandwich prep unit - cold holding at improper temperatures. (All potentially hazardous foods discarded)
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.
Comments:
Adjust the temperature of the sandwich prep unit so that foods are held at 41F or colder. Recommend reducing the amount of food placed in the sandwich prep unit or alternating use of left prep unit.
Discussed concerns from complaint received 9/1/2006 with person in charge. No other complaints were received regarding this establishment. There have been no employees sick within the establishment. Syrup was properly stored to prevent contamination.

July 07, 2006 (Follow-up)

Comments:
Walk in cooler and both prep units have been repaired. List of corrective items have been provided by PIC and will be on file at the Health Department. Several employees are registered for the Spanish Over Easy Food Safety Course. Facility management has done an outstanding job of immediate correction of temperature deficiencies.

July 07, 2006 (Follow-up)

Violations:

• 0140 - Critical Repeat Improper handwashing procedures observed. Observed employee wash hands in cold water without using soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Critical Repeat 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. Employee failed to wash hands before donning gloves.
  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.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) bacon, sausage, and toast 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.
• 0470 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Observed employee drop dispensing utensil on the floor, rinse with water, and then placed in waffle batter before placed on the line to be used. (Waffle batter discarded, container and utensil sent to diswashing area to be properly cleaned and sanitized)
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0820 - Corrected During Inspection Critical Repeat Foods in walk in cooler are cold holding at improper temperatures. All foods reading between 47F and 55F. (All foods delivered today placed in walk in freezer, all other foods discarded). Waffle batter in right sandwich prep unit at 65F IT and cheese in right sandwich prep unit at 68F IT (discarded).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

Comments:
During inspection on 7/6/2006, the walk in cooler was reading 50F and all foods were reading above 41F. PIC advised that prior to the inspection, all foods were removed from the walk in cooler so it could be power washed, and foods were placed back in walk in cooler an hour before inspection. PIC kept a temperature log of the temperature of the walk in cooler every two hours until a follow-up inspection could be done. Based on that log the temperature of the walk in cooler was at 48F at 6:15 pm and at 44.8F at 8:15 pm. Due to the time and temperature discrepancies of the food in the walk in cooler, immediate corrective action is needed.
Refrigeration company is repairing walk in cooler during inspection. Ensure that all refrigeration units are capable of holding foods at 41F or colder. Refrigeration company has been contacted to repair both prep units on cook's line. Recommend temporarily closing until refrigeration units are properly operating.
A follow-up inspection will be conducted on 7/7/2006.

July 06, 2006 (Critical Procedures)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Observe employee wash hands with cold water and no soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 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.
• 0260 - Corrected During Inspection Critical The moldy cucumber in the walk in cooler and the cottage cheese with an expiration date of 6/17/2006 are unsound or adulterated. (discarded)
  Ensure food is safe and unadulterated.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Dented cans of olives and hash on dry storage shelf. (discarded)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) bacon 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 - Corrected During Inspection Critical Repeat The following foods are cold holding at improper temperatures: 1. shell eggs at cook's line at 63F STand 57F ST (discarded), 2. cooked noodles at right prep unit at 56F IT (relocated), 3. meatloaf at right prep unit at 55F IT (relocated), 4. waffle batter at right prep unit at 53F IT (relocated). Right prep unit was stocked with food at 2:30 pm. All foods relocated until unit is capable of holding food at 41F or colder.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0850 - Corrected During Inspection Critical Food, such as the butter and sour cream at waitress station and shell eggs at cook's 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.
• 3270 - Critical Methods are not being used to control pests. Several flies observed throughout the facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3380 - Corrected During Inspection Critical The quaternary ammonium sanitizer concentration in the wiping cloth bucket is over 400 ppm - too strong.
  Ensure the quaternary ammonium sanitizer concentration in the wiping cloth buckets is at 200 ppm.

Comments:
Dishwashing machine sanitizer concentration - 100 ppm chlorine.
Concerns from complaint received on 7/6/2006 were discussed with PIC. Employees did find "yellow specks" in all steak sauce bottles in that particular case. All bottles of steak sauce in that case were discarded. No evidence of mold or "yellow specks" in steak sauce during inspection.
PIC advised that walk in cooler was power washed prior to inspection, therefore temperatures in the walk in cooler are reading higher than 41F. Refrigeration company has been contacted and will be servicing left and right prep units on cook's line on 7/7/2006. A follow up inspection will be conducted on 7/7/2006 to ensure that refrigeration units are adequate and capable of holding foods at 41F or colder.
Obtain a quaternary ammonium sanitizer test kit if used in the facility to ensure that the sanitizer is being applied at the proper concentrations.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

March 28, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat The following foods cold holding at improper temperatures in the sandwich prep unit on cook's line: 1. cooked noodles at 54'F ST, 2. turkey at 52'F ST, 3. cheese 66'F ST and 72'F ST. Sandwich prep unit on cook's line was not plugged in to the electrical socket. PIC advised that foods had been placed at 9:00 am. All foods were relocated to walk in cooler.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Repeat The door gasket of the sandwich prep unit on the cook's line is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1960 - Repeat Several plastic and stainless steel containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2310 B - The handwashing sinks in the dishwashing area and in the serving line are being used for purposes other than washing hands. Employees using handsink to fill containers with water and rinse out wiping cloths.
  The handwash facility identified above is to be used for washing hands only

Comments:
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonium
Discussed with PIC:
Remove cardboard attached to foam sealant above prep sink in the kitchen area
Ensure all foods are stored in a refrigeration unit capable of holding at 41'F or colder.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

February 21, 2006 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop stored in an unclean container.
  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.
• 0820 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. pot roast in sandwich prep unit at 48'F ST, 2. cooked noodles in sandwich prep unit at 47'F ST.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad was not discarded by the ""consume by"" date. Tuna salad "consume by" date was 2/18/06.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
• 1150 - The nonfood contact surface of the milk crates used to store equipment 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.
• 1550 - The handsink in the dishwashing area and the 3-compartment sink are not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket of the sandwich prep unit on cook's line is damaged.
  Repair or replace the sandwich prep unit door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several plastic and stainless steel food containers on storage rack.
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat Several stainless steel and plastic containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2720 - Repeat Dumpster was uncovered.
  Cover all waste containers when not in continuous use.
• 3080 - Repeat 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.
• 3170 - Repeat The following physical structures are not maintained in good repair: 1. several broken floor tiles around mop sink, 2. hole in ceiling tile in dry storage area, 3. holes in ceiling tile around fire extinguishers above prep sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Additional Temperatures: HH-country gravy ST 142'F, HH-brown gravy ST 135'F, RIC-milk ST 41'F, RIC-chocolate milk ST 40'F, CH-whipped butter IT 43'F, Salad prep-sour cream ST 45'F.
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonium
3-compartment sink sanitizer concentration - 200 ppm quaternary ammonium
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding

January 17, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Uncovered pancake batter in the WIC.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored over raw canadian bacon in the WIC.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloth found stored at the handsink in the dishwashing area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Critical Whipped butter on front 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. Whipped butter at 47'F IT is served or used within an hour and a half.
  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.
• 1550 - The handsink at the cook's line is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Corrected During Inspection The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: 1. frying pans above 3-compartment sink with carbon accumulation (discarded), 2. two melted plastic containers on equipment storage rack.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration (less than 50 ppm chlorine).
  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.
• 1960 - Several plastic and stainless steel containers on equipment storage rack were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Equipment were found stored on the floor in the dry storage and chemical storage areas.
  Store equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2010 - Corrected During Inspection Clean utensils were found stored in the employee break area directly under coats and other personal items.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2350 ii - Plumbing connection at the mop sink faucet is leaking.
  Plumbing systems and components shall be maintained in good repair. Ensure that a backflow prevention device is in place on the connections of the spray nozzle attached at the mop sink.
• 2720 - Dumpster was uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Light bulbs in dry storage area and chemical storage area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Side door of the food establishment is not protected against entry of insects and rodents. Side and back doors are not self closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 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.
• 3170 - The following physical structures are not maintained in good repair: 1. ceiling tile missing over mop sink, 2. several broken floor tiles around mop sink, 3. missing and broken floor tiles under reach in coolers on cook's line, 4. missing ceiling tile in employee break area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Corrected During Inspection Employees are not using the designated employee area provided. Coat stored on shelf in dry storage area and purse stored on prep table in kitchen area.
  Employees should use the designated employee area provided to store personal items.

Comments:
Additional Temperatures: At grill-pancake batter ST 45'F, pooled eggs ST 44'F, shell eggs ST 40'F, Cooking-eggs ST 173'F, SP-pancake batter ST 41'F, turkey ST 45'F, bacon ST 45'F, RIC-french toast batter ST 41'F, RIC-cooked ham ST 40'F, cooked sausage ST 35'F, shredded cheese ST 34'F, bacon ST 36'F, HH-sausage gravy ST 153'F, HH-gravy ST 162'F.
Wiping cloth bucket sanitizer concentration: 200 ppm quaternary ammonium
3-Compartment sink sanitizer concentration: 200 ppm quaternary ammonium
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge

March 29, 2005 (Other)

Comments:
Deliver permit with other EHS.

March 17, 2005 (Follow-up)

Violation: 0470 - Corrected During Inspection Critical Shell eggs stored over meats 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.
Comments:
PIC advised that new larger cutting boards are on order.

March 14, 2005 (Follow-up)

Violations:

• 0160 - Critical Observed gloves not being used properly.
  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. EMPLOYEES MUST WASH HANDS BETWEEN TASKS AND BEFORE PUTTING ON NEW GLOVES.
• 0470 - Critical Unwrapped or uncovered cheese and bacon bits in WIC.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: batter dispenser and plates under grill prep area.
  Clean and sanitize these surfaces for food contact.

Comments:
Continue efforts to detail clean the physical facilities - floors, walls, ceilings and equipment. Discussed with PIC that numerous plates were unclean due to being stored under the grill and the cutting boards. Recommend that clean plates be inverted to prevent them from being contaminated. Wet wiping cloths stored in sanitizing bucket with concentration in excess of 200 ppm. Suggested that 3 compartment sink be set up with proper sanitizing concentration and the buckets be filled from that source. Ensure repairs to prep table in food prep area and broken or missing floor tiles are made prior to next routine inspection.

February 28, 2005 (Other)

Comments:
Meeting with GM to review and discuss inspection report.

February 25, 2005 (Other)

Comments:
Worked with EHS in training on inspection report.

February 24, 2005 (Other)

Comments:
Worked with EHS in training on inspection report.

February 24, 2005 (Other)

Comments:
Prepared Foodservice Establishment Evaluation Report.

February 23, 2005 (Other)

Comments:
Critical inspection with EHS in training.

February 23, 2005 (Critical Procedures)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands after cracking 2 raw shell eggs; and a food employee with ripped gloves continued to work/handle food, 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.
• 0220 - Critical Cigar butt on dry storage shelf may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may smoke cigars or cigarettes so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0470 - Corrected During Inspection Critical 2 pies and container of chocolate chips uncovered in the WIC; a clipboard was laying on top of uncovered lemons.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0760 - Critical Sausage gravy @ 126'F was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 0820 - Critical Sausage gravy @ 82'F hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical Four containers of hash brown potatoes @ 78'F, 67'F, 62'F, provolone cheese @ 58'F, american cheese @ 48'F, sliced turkey @48'F, whipped butter @47'F. RIC @ 50'F contained shell eggs @ 61'F, 60'F, ham @ 58'F, crepes @ 65'F cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - Critical Wiping cloths used to fill gaps between cutting boards and grill are saturated with food particles.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Wiping cloths are made of absorbent materials that can support the growth of bacteria and are not approved for use as a food contact surface.
• 1700 - Critical There was no chlorine sanitizing solution in the dishmachine.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: plates under the prep table, white and brown cutting boards, toaster, waffle iron, slicer, carbon build up on frying pans, ice machine, interior of microwave in service station, chef's knife in knife holder in cook's area.
  Clean and sanitize these surfaces for food contact.
• 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level on the dish hose hanging into bus tub is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2310 - Critical The handwashing facility located at the cook's line is blocked with equipment in the basin, the other handsink in prep area blocked with a wisk and used as a dump sink 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 euipment preventing its us,and handsinks are not to be utilized as dump sinks..
• 3340 - Critical Disinfectant spray next to syrup not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3350 - Corrected During Inspection Critical Poisonous or toxic insect spray found in the food establishment.
  Remove unnecessary poisonous or toxic materials.
• 3380 - Critical Sanitizer in dishwasher was 200 ppm chlorine after new sanitizer solution added to dishmachine.
  The proper concentration is 50 to 100 ppm.

Comments:
-Temperatures continued: WIC-sliced turkey 35'F, canadian bacon 39'F, roast chicken 39'F, raw chicken 32'F, liquid eggs 32'F, shell eggs 29'F, Service Station RIC-milk 38'F, butter stored in ice 43'F, chicken noodle soup 156'F, split pea soup 148'F. HH - Hot holding, 4 door Reach In Cooler, RIF - Reach In Freezer, RIC - Reach In Cooler.
-Physical facilities, including floors, walls and ceilings, are in need of detailed cleaning.
-Non food contact surfaces of all equipment is in need of detailed cleaning.
-Discussed with PIC that numerous plates were unclean due to being stored under the grill and the cutting boards.
-Large container of buttermilk batter will not be kept at proper temperature of 41'F or colder by just sitting on top of ice. The container must be smaller and surrounded by ice.
-Wet wiping cloths not stored in sanitizing bucket. Wiping cloths in sanitizing solution of 10 ppm chlorine; this was CORRECTED to 50 ppm.
-There were several broken and missing floor tiles, and missing grouting between tiles throughout the kitchen. Food debris and stagnant water were settling into these crevises, resulting in emissions of obnoxious odors. Also, several floor drains had food debris in them causing obnoxious odors.
-Cutting boards are heavily scored and stained.
-Observed floors being cleaned by hosing down with water that was spraying onto clean equipment stored on lower shelves. This could result in cross-contamination of equipment.
-Cooking oil container stored below handsink.
-Pasteurized eggs now used for batters - shell eggs are no longer used.
-Bleach stored next to fryer oil. CORRECTED
-All Critical violations must be corrected by March 7, 2005.

February 09, 2004 (Routine)

Violations:

• 3170 - Floor grout damged in dish area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Melted plastice lids were observed in a state of disrepair and damaged.
  Repair the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
Facility was extemely busy during my visit. It was impossible for me to complete a thorough inspection however; the facility appeared to be well maintained.

April 14, 2003 (Routine)

Comments:
All temps good; Throughout the establishment employees were able to demonstrate knowledge; Hands washed as needed