Joe's Place, 42 Davis Highway, Mineral, VA - Restaurant inspection findings and violations

September 16, 2009 (Routine)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  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.
• 0570 - Repeat Several wiping cloths were improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - Repeat The nonfood contact surface of the surface by the cook stove has aluminum foil covering it.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1960 - Plastic glasses and silverware 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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning product was 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.

Comments:
Facility in substantial compliance with VA FOOD CODE REGULATIONS. Good organization, sanitization, and food safety practices in place.

June 11, 2009 (Routine)

Violations:

• 0220 - Critical Repeat The cook staff is drinking from an uncovered container (coffee cup by back dish wash area.
  Employees may drink from a closed beverage container 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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Repeat Observed accumulations of food residue on two knives that had just been cleaned and sanitized.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3250 - Toilet room door to the women's restroom are being kept open, as they do not have an operational self-closing device.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3300 - Corrected During Inspection Facility is storing unnecessary items (tools stored above ketchup dispenser) to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Only one critical violation indicates substantial compliance with VA Food Code Regulations. Good organization, sanitization, and management of this restaurant. Attention to details will reduce the number of non-critical violations and assure excellent food safety.

January 22, 2009 (Routine)

Violations:

• 0070 - Repeat Employees are not aware of or are not monitoring the cook and cold holding temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0080 - Corrected During Inspection Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0220 - Critical Repeat Observed a glass of ice te) from an uncovered container in the cooking area by the door
  Employees may drink from a closed beverage container 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.
• 0930 - Corrected During Inspection Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and ground beef that may be served raw and/or undercooked. Operator does not normally undercook food products, but is adding the advisory to the menu as a precaution.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1060 - Repeat Shelves lined with aluminun foil, lid on top of flour bin broken and heavy frost buildup in chest freezer; 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.

Comments:
Facility has improved significantly since last inspection in regards to compliance with Food Code regulations. Good temperature control on food products and Warewasher tested at >180 degrees F indicating good sanitization.

December 18, 2008 (Routine)

Violations:

• 0070 - Employees are not aware of or are not monitoring the cook and cold holding temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0220 - Critical The server is drinking (ice tea) from an uncovered container in the front service area.
  Employees may drink from a closed beverage container 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.
• 0470 - Critical Repeat Raw ground beef and eggs of animal origin stored over cooked or ready-to-eat (RTE) in 4-door refrigeration unit in kitchen.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Critical Sliced tomatoes at the salad bar and sliced deli ham in the sandwich bar unit, and sour creme (just delivered) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit in the kitchen and the small walkin 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.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and ground beef that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1060 - Shelves lined with aluminun foil, lid on top of flour bin broken and heavy frost buildup in chest freezer; 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Soap was not provided at the kitchen hand washing lavatory.
  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.
• 3045 - Repeat 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 - Corrected During Inspection Less than 10 foot candles of light was noted in the small 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 - Repeat Floors and wall underneath and behind equipment throughout facility were 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.
• 3340 1 - Containers of cleaning chemical stored in various places in kitchen are not separated from food products to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
Recommend that person in charge attend Food Safety Manager certification course.

March 12, 2008 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 1320 - There was no temperature measuring device located in several of the refrigerators.
  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.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 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.
• 3180 - HVAC vents 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.

Comments:
Substantial compliance with Virginia Health Regulations observed on this day. Good job on temperatures! Recommend Serv Safe Training,

November 08, 2006 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly used to keep cooked spagetti moist in reach-in cooler.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use (chlorine sanitizing solution was >200 PPM)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Uncovered cooked potatoes stored on the floor of walk-in cooler under shelves.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Manager voluntarily discarded.
• 0820 - Corrected During Inspection Critical Repeat Salad bar items were cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Manager voluntarily discarded.
• 1180 - Corrected During Inspection The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 2310 B - Corrected During Inspection Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2580 - Condensate drain lines in beer cooler and pizza reach-in cooler were baking up.
  Ensure that the condensate drain line is draining properly.
• 2830 - Floor and wall juncture in in the employee restroom is not coved.
  Cove floor and wall juncture to ensure cleanability
• 3170 - Repeat Various areas of ceiling tiles and floor tiles are not maintained in good repair. Ceiling over hood at cook line is leaking.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Dishwasher is heat sanitizing at 180 F.

May 31, 2006 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in 2-door prep refrigerator in cooking area. Raw ground beef stored on bottom shelf of 4-door refrigerator in bag with bologne next to mayonaise and peppers. Labeled shelves in refrigerator--ready to eat and to be cooked.
  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.
• 1060 - Repeat The nonfood contact surface of the bottom shelf of salad bar refrigerator had caved in, stained, cracked, some of wire shelving is rusting, and is not corrosion resistant, nonabsorbent, and/or smooth. Replace/resurface any shelving that is rusty or otherwise not cleanable. Will replace salad bar by July 15, 2006.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (has ordered new cutting board for main sandwich bar refrigerator.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: flour bin, equipment door handles, all shelving..
  Maintain nonfood-contact surfaces of equipment clean.
• 2280 - Critical Repeat There is no handwash lavatory at the front service area preventing routine handwashing by food workers Will install new one by July 15, 2006.
  Install an additional handwash lavatory at @LOCATION@ 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3170 - Repeat Floor tiles missing in kitchen, grout at wall behind sinks broken and needs replacement--are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under equipment had a buildup of soil and food debris and was noted in need of cleaning. Also, wire shelving has buildup of soil in kitchen--clean thoroughly
  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:
Several improvements noted since the last evaluation. Person in charge will attend food safety manager certification course within 2 months. Will finish improvements by July 15, 2006.

May 31, 2006 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in 2-door prep refrigerator in cooking area. Raw ground beef stored on bottom shelf of 4-door refrigerator in bag with bologne next to mayonaise and peppers. Labeled shelves in refrigerator--ready to eat and to be cooked.
  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.
• 1060 - Repeat The nonfood contact surface of the bottom shelf of salad bar refrigerator had caved in, stained, cracked, some of wire shelving is rusting, and is not corrosion resistant, nonabsorbent, and/or smooth. Replace/resurface any shelving that is rusty or otherwise not cleanable. Will replace salad bar by July 15, 2006.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (has ordered new cutting board for main sandwich bar refrigerator.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: flour bin, equipment door handles, all shelving..
  Maintain nonfood-contact surfaces of equipment clean.
• 2280 - Critical Repeat There is no handwash lavatory at the front service area preventing routine handwashing by food workers Will install new one by July 15, 2006.
  Install an additional handwash lavatory at @LOCATION@ 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3170 - Repeat Floor tiles missing in kitchen, grout at wall behind sinks broken and needs replacement--are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under equipment had a buildup of soil and food debris and was noted in need of cleaning. Also, wire shelving has buildup of soil in kitchen--clean thoroughly
  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:
Several improvements noted since the last evaluation. Person in charge will attend food safety manager certification course within 2 months. Will finish improvements by July 15, 2006.

May 03, 2006 (Follow-up)

Violations:

• 0070 - Employees are ensuring the cold holding temperatures of potentially hazardous food.
  Ensure that employees are properly holding potentially hazardous food at the required minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in holding those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in 2-door prep refrigerator in cooking area. Raw ground beef stored on bottom shelf of 4-door refrigerator in bag with bologne next to mayonaise and peppers
  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.
• 0550 - Repeat Dispensing utensil in flour bin--using measuring cup which is stored down in flour--use scoop with handle.
  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 Repeat Food cold holding at improper temperatures at salad bar--repair unit within 24 hours and fax invoice of repair to 434-972-6221.
  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.
• 1060 - Repeat The nonfood contact surface of the bottom shelf of salad bar refrigerator had caved in, stained, cracked, some of wire shelving is rusting, and is not corrosion resistant, nonabsorbent, and/or smooth. Replace/resurface any shelving that is rusty or otherwise not cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (has ordered new cutting board for main sandwich bar refrigerator.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: flour bin, equipment door handles, all shelving..
  Maintain nonfood-contact surfaces of equipment clean.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2280 - Critical Repeat There is no handwash lavatory at the front service area preventing routine handwashing by food workers.
  Install an additional handwash lavatory at @LOCATION@ 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.
• 2310 B - The handwash station at the cooking area had utensils there--it is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3170 - Repeat Floor tiles missing in kitchen, grout at wall behind sinks broken and needs replacement--are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under equipment had a buildup of soil and food debris and was noted in need of cleaning. Also, wire shelving has buildup of soil in kitchen--clean thoroughly
  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:
This is the third evaluation to check on these violations and substantial compliance still not acheived since January. A Notice of Violation will be sent to owner and substantial complaince expected within 2 weeks.

May 03, 2006 (Follow-up)

Violations:

• 0070 - Employees are ensuring the cold holding temperatures of potentially hazardous food.
  Ensure that employees are properly holding potentially hazardous food at the required minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in holding those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in 2-door prep refrigerator in cooking area. Raw ground beef stored on bottom shelf of 4-door refrigerator in bag with bologne next to mayonaise and peppers
  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.
• 0550 - Repeat Dispensing utensil in flour bin--using measuring cup which is stored down in flour--use scoop with handle.
  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 Repeat Food cold holding at improper temperatures at salad bar--repair unit within 24 hours and fax invoice of repair to 434-972-6221.
  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.
• 1060 - Repeat The nonfood contact surface of the bottom shelf of salad bar refrigerator had caved in, stained, cracked, some of wire shelving is rusting, and is not corrosion resistant, nonabsorbent, and/or smooth. Replace/resurface any shelving that is rusty or otherwise not cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (has ordered new cutting board for main sandwich bar refrigerator.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: flour bin, equipment door handles, all shelving..
  Maintain nonfood-contact surfaces of equipment clean.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2280 - Critical Repeat There is no handwash lavatory at the front service area preventing routine handwashing by food workers.
  Install an additional handwash lavatory at @LOCATION@ 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.
• 2310 B - The handwash station at the cooking area had utensils there--it is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3170 - Repeat Floor tiles missing in kitchen, grout at wall behind sinks broken and needs replacement--are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under equipment had a buildup of soil and food debris and was noted in need of cleaning. Also, wire shelving has buildup of soil in kitchen--clean thoroughly
  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:
This is the third evaluation to check on these violations and substantial compliance still not acheived since January. A Notice of Violation will be sent to owner and substantial complaince expected within 2 weeks.

February 14, 2006 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw ground beef stored on bottom shelf of 4-door refrigerator in bag with bologne next to mayonaise and peppers
  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.
• 0810 - Repeat Food containers for cooling eggs are arranged so as not allow for maximum heat transfer.--using very deep containers-store in shallow pans
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 1060 - Repeat The nonfood contact surface of the bottom shelf of salad bar refrigerator had caved in, stained, cracked and is not corrosion resistant, nonabsorbent, and/or smooth. Replace/resurface any shelving that is rusty or otherwise not cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (has ordered new cutting board for main sandwich bar refrigerator.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2180 - Critical Repeat The cold water faucet handle in the ladies room was missing.
  Repair or replace theto provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2280 - Critical Repeat There is no handwash lavatory at the front service area preventing routine handwashing by food workers.
  Install an additional handwash lavatory at @LOCATION@ 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.
• 2350 - Critical Repeat There is a leak at the 3-compartment sink which needs repair.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2690 - Repeat Bags of trash on floor in rear storeroom.
  Waste handling containers are to be insect and rodent proof.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2920 - Repeat Toilet room (mens restroom) doors are not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen anmd less than 20 footcandles in the storage areas.
  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 Ceiling in kitchen is stained brown, floor tiles missing throughout, floor corroded in walk-in cooler, None are maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Will repair or replace by April 11, 2006
• 3180 - Repeat Floor under equipment had a buildup of soil and food debris and was noted in need of cleaning. Also, wire shelving has buildup of soil in kitchen--clean thoroughly
  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:
Had painted kitchen. Generally, facility cleaner than the last visit. Fax invoices for all plumbing repairs and hood cleaning to health dept. by 2/21/06 to 434-972-6221

January 11, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef on bottom shelf of 4-door refrigerator next to mayonaise and peppers
  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.
• 0550 - Using measuring cup to scoop flour. Use a scoop with a long handle.
  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.
• 0810 - Food containers for cooling eggs are arranged so as not allow for maximum heat transfer.--using very deep containers-store in shallow pans
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0820 - Critical Repeat Salad bar cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1060 - The nonfood contact surface of the bottom shelf of salad bar refrigerator had caved in, stained, cracked and 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.
• 1580 - The cutting board(s) throughout the facility are 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of flour bin, wire and all shelving and door handles throughout the facility.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. In front service area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2180 - Critical The cold water faucet handle in the ladies room was missing.
  Repair or replace theto provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) esp. in front service area.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2280 - Critical There is no handwash lavatory at the front service area preventing routine handwashing by food workers.
  Install an additional handwash lavatory at @LOCATION@ 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.
• 2350 - Critical There is a leak at the 3-compartment sink which needs repair.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2580 - Condensation pooling in bottom of pizza prep refrigerator.
  Clean or repair the condensate drain line to prevent incidental contact with foods.
• 2690 - Bags of trash on floor in rear storeroom.
  Waste handling containers are to be insect and rodent proof.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2920 - Toilet room doors are not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 3080 - Less than 50 foot candles of light was noted in the kitchen anmd less than 20 footcandles in the storage areas.
  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 - Ceiling in kitchen is stained brown, floor tiles missing throughout, floor corroded in walk-in cooler, None are maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Will repair or replace by April 11, 2006
• 3180 - Floor under equipment had a buildup of soil and food debris and was 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.

December 10, 2004 (Follow-up)

Violation: 0820 - Critical Repeat Several item on salad bar cold holding at improper temperatures. Items have not been out of temperature for more than 4 hours. Potato salad rated 47 degrees Fahrenheit; Boiled eggs ratged 48 degrees Fahrenheit; Italian dressing rated 50 degrees Fahrenheit. (OPERATOR PLACED IN ICE BATHS AND CONTACTED REPAIR PERSON FOR ANOTHER VISIT-A NEW COMPRESSOR HAD BEEN INSTALLD)
Maintain food storage at 41F (45F) or below.

December 02, 2004 (Follow-up)

Violation: 0820 - Critical Repeat Several commercial prepared salads at salad bar cold holding at improper temperatures. These items have been out of temperature for one hour. ITEMS NOTED ON INSPECTION. (OPERATOR IMMEDIATELY PLACED ITEMS IN ICE BATHS- STATED REPAIR PERSON HAS MADE PREVIOUS SITE VISIT-ALSO CONTACTED REPAIR PERSON FOR A SECOND VISIT.
Keep cold foods at 41F (45F) or below.

November 23, 2004 (Critical Procedures)

Violations:

• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen and front food preparation area (CORRECTED)
  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.
• 0820 - Critical Repeat Several commercial prepared salads at salad bar cold holding at improper temperatures. These items have been out of temperature for one hour. Potato salad rated 59 degrees Fahrenheit; macaroni salad rated 53 degrees Fahrenheit; coleslaw rated 48 degrees Fahrenheit (OPERATOR IMMEDIATELY CORRECTED-ALSO CONTACTED REPAIR PERSON TODAY-REPAIR PERSON SCHEDULED FOR A SITE VISIT 11/24/04)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

Comments:
Discussed storage, handling, and preparation of several menu items. Discussed pre-chilling. Discussed pre-washing vegetables before preparation. Discussed minimum internal cooking temperatures for chicken entrees. Hands washed at appropriate times. Discussed minimizing bare hand contact with ready-to-eat foods. Discussed cooling and reheating procedures. Discussed date marking. Chef thermometer available-demonstrated calibrating

May 11, 2004 (Follow-up)

Violations:

• 3750 - Repeat The permit is not post in a location that is conspicuous to consumers
  Post the permit in a conspicuous location to consumers
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the back area. (CORRECTED)
  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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. (IN PROCESS)
  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
• 2830 - Repeat Floor and wall juncture in back area not sealed. (IN PROCESS)
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1100 - Repeat The food containers used for white gravy is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace food containers 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 buildup of food debris.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. (CORRECTED)
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Bulb in heat lamp is not protected against breakage by a shield.
  Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 3170 - Repeat Floor in back bathroom needs repair (IN PROCESS)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Discussed minimizing bare hand contact with ready-to-eat foods.

April 19, 2004 (Routine)

Violations:

• 3750 - The permit is not post in a location that is conspicuous to consumers
  Post the permit in a conspicuous location to consumers
• 0820 - Critical Several foods in salad bar are cold holding at improper temperatures. Products had not been out of temperature for more than 4 hours. (OPERATOR CORRECTED)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3020 - Soap was not provided at the hand washing lavatory in the food preparation area (CORRECTED)
  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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area (only 7 foot candles available-verified by light meter) (IN PROCESS)
  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
• 1100 - Food container for white gravy is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the food container 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 buildup of food debris.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. (CORRECTED)
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in heat lamp is not protected against breakage by a shield.
  Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
• 0450 - Critical Repeat 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.
• 3170 - Floor in back bathroom is not maintained in good repair (IN PROCESS)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 3180 - Area inside pizza refrigeration unit and under sink in server station 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.
• 2830 - Repeat Floor wall juncture under three compartment sink is not coved and closed to no larger than 1/32 inch space. (IN PROCESS)
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. (IN PROCESS OF ADDRESSING)
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2580 - Repeat A condensate drain line servicing the walk-in cooler was emptying into a bucket (IN PROCESS OF ADDRESSING)
  Remove the condensate drain line from the walk-in and plumb to an appropriate drain.

Comments:
Hands washed today. Chef thermometer available-demonstrated calibrating. Chlorine test kit available. Plans are scheduled to remodel kitchen area-plans need to be submitted to our department for final approval prior to any renovations/construction.

November 20, 2003 (Follow-up)

Comments:
All criticals noted on last inspection (4/30/03) have been addressed. Discussed minimizing bare hand contact. All good food temperatures. Chef thermometer available-demonstrated calibrating. Heat sanitizing dishwasher unit is functioning. Discussed date marking. Discussed process for home fries. Hands washed at appropriate times today.

April 30, 2003 (Routine)

Violations:

• 0820 - Critical Gravy hot holding at improper temperatures. Product was made today and had been placed in unit for about 45 minutes. Gravy rated 133 degrees F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). Gauge rated 30 psi on final rinse water cycle. (operator contacted repair person).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 0830 - Critical Repeat The prepared ready-to-eat pizza sauce 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 - Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1800 - The area inside upright freezer and inside the microwave 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.
• 3080 - Less than 50 foot candles of light was noted in the food preparation 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
• 1750 - Single-service items were observed reused for the storage of eggs.
  Discontinue the reuse of single-use containers for boiled egg storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2830 - Floor and wall juncture in prep area not sealed. (in process of repair).
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - (Infrared lamp, Heat lamp) in prep area not protected against breakage by a shield.
  Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
• 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.
• 2920 - Men's toilet room door is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. Heat test strip did not verify 180 degrees F on final rinse cycle. (provided heat test strip to operator).
  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.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. (facility in process of installing mop sink).
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3180 - Repeat Wall and floor areas by grill and steam unit 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.
• 2580 - A condensate drain line servicing walk-in cooler was emptying into a plastic container.
  Remove the condensate drain line from the walk-in cooler and plumb to an appropriate drain.
• 0220 - Critical Staff are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container 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.

Comments:
Continue to monitor cooling procedure for potatoes. Operator has verified that cooling system works. Chef thermometer available-discussed calibrating. Chlorine sanitizing solution available (50-100ppm). Test kit available.