Jon's Coffee Shop, 1800 N Kent St, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jon's Coffee Shop
Address: 1800 N Kent St, Arlington, Virginia
Phone: (703) 528-4324
Total inspections: 28
Last inspection: Jul 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 3-302.11 - Critical Repeat Raw beef and chicken observed over ready-to-eat foods in the Superior one door prep.
  • 3-501.16A1 - Critical Repeat Carrots (107F) and beans (96F) were hot holding below 135F.
  • 3-501.16A2 - Critical Repeat Tomatoes in Superior one door prep were 49F.
July 23, 2009Critical Procedures40Details / Comments
  • 2-401.11 - Corrected During Inspection Critical Repeat An employee was eating in an area where contamination of exposed food or clean equipment may occur.
  • 3-302.12 - Containers of sugar-n-salt are not identified with the common name of the food.
  • 3-304.14 - Corrected During Inspection Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily (sanitizer chlorine conc. too strong; more than 200 ppm).
  • 3-501.16A2 - Critical Cut melons and shelled eggs cold holding at the improper temperature of 48-50F at salad bar.
  • 3-501.17A - Critical Chicken broth prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 4-101.19 - The nonfood-contact surface of the wooden storage shelves are not corrosion-resistant, nonabsorbent, and/or smooth.
  • 4-502.13 - Single-service and/or single-use articles are reused.
  • 4-601.11A - Critical The food-contact equipment surfaces of the utensils and other containers are not clean to sight and touch.
  • 4-602.13 - The nonfood-contact surface of the Delfield 2-dr refrigerator gaskets are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  • 4-903.11 - Some clean equipment and/or utensils are not stored in a self-draining position that allows air drying.
  • 5-501.113 - Shared receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered.
  • 6-501.111 - Mouse droppings observed in the garage storage area.
  • 7-209.11 - Employees' personal care items not stored in lockers or other suitable facilities.
March 09, 2009Routine49Details / Comments
  • 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the "Hobart" 2-door refrigerator [corrected-on-site] and in the chest freezer in the kitchen.
  • 3-501.16A1 - Critical Repeat 1. A pan of corn and grean beans found on top of the toaster hot holding at the improper temperature of 116°F [Do not leave out of temperature like this].2. Black eye peas in the steamtable 109°F [Ensure it reaches 135°F within 2 hours from when it was placed inside the unit before they are served; recommend heating on stove to 135°F prior to placing inside the steamtable].
  • 7-206.11 - Corrected During Inspection Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 [Raid ant & roach spray for household use].
November 04, 2008Critical Procedures30Details / Comments
  • 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
  • 3-501.15A - Cooling was not accomplished with the time and temperature criteria specified under section 3-501.14. Large, tightly covered container of sausage patties observed at 110oF.
  • 3-501.16A1 - Critical Tray of corn holding on top of toaster at 105oF.
  • 4-202.16 - The nonfood-contact surface of the raw wood shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
July 08, 2008Routine22Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  • 2-103.11G - Employees are not using proper methods to rapidly cool potentially hazardous foods. PHF is stored in large covered containers inorer to cool food. ex. cooked potatoes, cooked hamburger, tuna
  • 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 2-301.14 - Critical Repeat A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
  • 3-403.11A - Critical The soups (veg,chowder) that are cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74°C (165°F) for 15 seconds.
  • 3-501.16A2 - Critical The following were cold holding at the improper temperatures: chicken 45 F, sausage 93 F
  • 4-204.112 - The following are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display: salad bar, one chest freezer (corrected), True two door prep refrig.
March 04, 2008Routine43Details / Comments
  • 2-102.11C - Critical Certified Food Manager was unaware of the big five foodborne illnesses.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.- Raw chicken observed over raw beef in one door reach-in by grill.
  • 3-305.11 - Cooked potatoes observed stored next to hand sink.
  • 3-501.14A - Critical Potatoes cooked 3+ hours prior observed at 81F cooling at room temperature and was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  • 7-202.12 - Critical The Chlorine sanitizer in the buck observed at 200ppm+ and is/are not being used in accordance with law or the manufacturer's use directions.
November 16, 2007Critical Procedures51Details / Comments
  • 3-306.11 - Repeat The food on display is not protected from contamination. Sneezeguard at the salad bar does not extend far enough to protect some food.
  • 4-101.111 - Repeat The nonfood contact surface of the raw wood shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates for storage are not designed or constructed to be easily cleanable.
  • 4-501.11 - Repeat The Jordan 1 door refrigerator is in disrepair.
June 15, 2007Routine04Details / Comments
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef and chicken intermingled in Kenmore chest freezer.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Fish stored over vegetables in Hobart upright refrigerator. Beef stored over cooked chicken in Kenmore chest freezer.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on the counters.
  • 3-305.11 - Repeat Cases of sodas and cooking oil stored on the floor in the dry storage and the parking garage storage closet.
  • 3-305.12 - Food storage under other sources of contamination. Food stored in parking garage storage closet that is not rodent proof.
  • 3-306.11 - The food on display is not protected from contamination. The sneezeguard does not adequately protect the food in the front of the salad bar.
  • 3-501.13 - Improper methods used to thaw raw chicken. Bucket of frozen chicken observed thawing on a shelf in the parking garage storage room.
  • 3-501.15 - The methods used for cooling were not adequate. Large tubs of tightly covered breakfast sausages observed at 69oF and cooked potatoes observed at 75oF.
  • 3-501.16 - Critical Repeat Half cooked chicken at 110oF and cooked pork on the steamtable should be reheated.
  • 3-501.16A2 - Critical Repeat Sliced melon on salad bar at 50oF, raw chicken on ice at 52oF, raw beef on ice at 56, sliced tomatoes at 61, sliced cheese at 51oF.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. Bundles of sliced cheese in the Vulcan 1 door ref. were not date marked.
  • 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Muffins and danishes available for sale individually wrapped on front counter are unlabelled.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. There is no consumer advisory on the menu to go with made to order eggs.
  • 4-202.16 - The nonfood contact surface of the milk crates and soda crates for shelving are not designed or constructed to be easily cleanable.The cardboard boxes used for storage of bread products are not easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in the Vulcan 1 door ref, or in any of the 3 chest freezers.
  • 4-501.11 - Jordan 1 door refrigerator was broken.The chest freezer behind the counter has a broken top, with a damaged gasket.
  • 4-903.11 - Repeat Milk crates, soda crates, shelf racks, refrigerator racks, and other equipment stored on the floor throughout the establishment.
  • 5-205.11 - Critical Repeat The handwashing facility located at the cook line is blocked by a large wire rack, preventing access by employees for easy handwashing. Employees were observed using the 3 part sink for handwashing.
  • 5-205.15B - Water leaking from the right side faucet at the 3 part sink, when the water is turned on.
  • 5-501.113 - Outside refuse container was uncovered.
  • 6-202.15 - The outer opening screen mesh is more than 16 to 1 inches. The exhaust fans in the parking garage storage have screening that is not adequate to prevent rodent entry.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No handwashing sign is present at the cookline handsink or in the men's restroom.
  • 6-403.11 - No designated area is available for employee personal clothing. Pants and jackets are hanging on food racks in dry storage.
  • 6-501.111C - Critical Methods are not being used to control pests. Fruitflies, dead roaches, and mouse droppings were observed in the establishment.
  • 6-501.12 - Repeat The areas between equipment, behind the grill, under the equipment was noted in need of cleaning.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned. Ceiling exhaust vents dirty throughout establishment.
  • 6-501.16 - Mops are not hung up to air dry.
  • 7-202.11 - Critical Professional pest control sprays, including pyrethrians, as well as Raid, were found in the establishment and are not required for the maintenance and operation of the food establishment.
May 15, 2007Routine919Details / Comments
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the counter.
  • 3-501.17A - Critical Packages of cheese held in the Vulcan upright refrigerator and chicken steaks in the Glenco freezer prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.111 - Repeat The nonfood contact surface of the shelving in the store room is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the grill for the Vulcan 1 door upright refrigerator.
  • 5-501.111 - One of the dumpsters available for the establishment has no lids.
  • 6-301.11 - Soap was not provided at the handwashing facility at the handsink.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. The Jordan refrigerator in the dining area is out of order.
  • 6-501.12 - Repeat Ceiling vents in the dining area were noted in need of cleaning.
October 27, 2006Routine36Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use.- Spatula's and knives observed stored in between grill and cutting board.
  • 3-304.14 - Wiping cloths improperly stored between use. - Wet wiping cloths observed on food prep surfaces.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.- Container of hot sauce and oil observed on floor in kitchen.
  • 3-501.16 - Critical 1. Potatoes (120F) and sausage (75F) on grill observed below 140F.2. Noodles observed on counter at 94F.3. Green beans on toaster observed at 87F.4. Sausage on counter observed at 81F.
  • 3-501.16A2 - Critical Repeat Cheese on ice by grill observed at 45F.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly date-marked after opening.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken and rice held more than 24 hours is not properly date marked.
  • 4-101.111 - Unsealed/raw exposed wood observed used as shelving for beverages in dry storage/office and just outside office.
  • 4-603.14 - Employee advised that utensils/equipment are washed, sanitized w/ Quaternary Ammonia, then rinsed.
  • 4-903.11 - Repeat 1. Clean utensils observed in dirty containers on shelf opposite of grill and under Hobart oven.
  • 4-903.11 - 2. White bucket observed on floor across from grill.
  • 5-205.11 - The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.A shelf is stored in a manner that equipment/utensils may be contaminated by splash from the hand sink. A shelf is so low that access to the hand sink is limited.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (men's restroom).
  • 6-501.12 - Repeat The following observed in need of cleaning:1. air vents in dining area2. air vent in women's restroom3. floor under equipment4. ceiling tiles in kitchen.
  • 7-202.12 - Critical Chlorine sanitizer observed at 200ppm+ in the bucket.
July 11, 2006Routine49Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the front counter.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. The rice cooker and a jug of orange liquid were found stored on the floor behind the front counter.
  • 3-501.16A2 - Critical Cheese by the grill cold holding at 60oF should be relocated to a different location.
  • 4-903.11 - A white tub and a metal tray were found not stored 6 inches above the floor behind the front counter.
  • 6-501.11 - Some ceiling tiles are stained above the hood.
  • 6-501.12 - The floors, especially in the corners and behind the equipment where there is a black build up, are in need of cleaning.
  • 6-501.14 - Repeat Intake and exhaust air ducts are not being cleaned in the dining area.
March 08, 2006Routine--Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the front counter.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. The rice cooker and a jug of orange liquid were found stored on the floor behind the front counter.
  • 3-501.16A2 - Critical Cheese by the grill cold holding at 60oF should be relocated to a different location.
  • 4-903.11 - A white tub and a metal tray were found not stored 6 inches above the floor behind the front counter.
  • 6-501.11 - Some ceiling tiles are stained above the hood.
  • 6-501.12 - The floors, especially in the corners and behind the equipment where there is a black build up, are in need of cleaning.
  • 6-501.14 - Repeat Intake and exhaust air ducts are not being cleaned in the dining area.
March 08, 2006Routine25Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
August 01, 2005Routine13Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
August 01, 2005Routine13Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-601.11A - Critical The slicer is not being thoroughly cleaned.
  • 5-205.11 - The handwashing facility located at the end of the prep line is blocked, preventing access by employees for easy handwashing. It's located under a tall shelf making it difficult for easy access. Remove the shelf.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. i.e.mensroom, prep area
  • 7-206.13 - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment. i.e.Boric acid
April 21, 2005Routine32Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-601.11A - Critical The slicer is not being thoroughly cleaned.
  • 5-205.11 - The handwashing facility located at the end of the prep line is blocked, preventing access by employees for easy handwashing. It's located under a tall shelf making it difficult for easy access. Remove the shelf.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. i.e.mensroom, prep area
  • 7-206.13 - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment. i.e.Boric acid
April 21, 2005Routine32Details / Comments
  • 4-903.11 - Clean pots were found not stored 6 inches above the floor in the 3-part sink area.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  • 3-501.15 - Repeat The methods used for cooling were not adequate, cooling sausages inside the reach-in in a deep tray covered with plastic wrap.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils, the ice scoop handle was stored inside the drinking ice..
  • 6-501.111C - Critical Fruits flies were observed in the food prep area. Mice droppings around the mop sink .
  • 6-501.12 - Repeat The floor corners need cleaning.
  • 3-501.16A2 - Critical Repeat The boiled eggs at the salad bar were at 50 F.
November 30, 2004Routine43Details / Comments
  • 4-903.11 - Clean pots were found not stored 6 inches above the floor in the 3-part sink area.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  • 3-501.15 - Repeat The methods used for cooling were not adequate, cooling sausages inside the reach-in in a deep tray covered with plastic wrap.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils, the ice scoop handle was stored inside the drinking ice..
  • 6-501.111C - Critical Fruits flies were observed in the food prep area. Mice droppings around the mop sink .
  • 6-501.12 - Repeat The floor corners need cleaning.
  • 3-501.16A2 - Critical Repeat The boiled eggs at the salad bar were at 50 F.
November 30, 2004Routine43Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat The floor under equipment need cleaning.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16A2 - Critical Repeat Potatoes salad at 50 F, seafood salad at 51 F, cut melon at 55 F and boiled eggs at 55 F in the salad bar trays.
  • 3-306.11 - The sneeze guard at the salad bar is too high food is not completely protected. Lower or and an extension to the sneeze guard.
  • 4-602.13 - The mop sink is moldy.
  • 6-501.11 - One panel at the mop sink is damaged.
  • 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
July 12, 2004Routine45Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat The floor under equipment need cleaning.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16A2 - Critical Repeat Potatoes salad at 50 F, seafood salad at 51 F, cut melon at 55 F and boiled eggs at 55 F in the salad bar trays.
  • 3-306.11 - The sneeze guard at the salad bar is too high food is not completely protected. Lower or and an extension to the sneeze guard.
  • 4-602.13 - The mop sink is moldy.
  • 6-501.11 - One panel at the mop sink is damaged.
  • 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
July 12, 2004Routine45Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Some prepared, refrigerated eat-to-food held more than 24 hours is not properly date marked.
  • 4-601.11 - Freezer door gaskets not kept clean.Bottom shelf of Jordon freezer in need of cleaning.
  • 3-602.11 - Food packaged in carry-out containers is not labeled in accordance with law.
  • 3-501.15 - Repeat A container of food for cooling food are arranged so as not to allow for maximum heat transfer.
March 22, 2004Routine15Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Some prepared, refrigerated eat-to-food held more than 24 hours is not properly date marked.
  • 4-601.11 - Freezer door gaskets not kept clean.Bottom shelf of Jordon freezer in need of cleaning.
  • 3-602.11 - Food packaged in carry-out containers is not labeled in accordance with law.
  • 3-501.15 - Repeat A container of food for cooling food are arranged so as not to allow for maximum heat transfer.
March 22, 2004Routine15Details / Comments
  • 6-501.111C - Critical Methods are not being used to control pests, fruits flies observed in the buffet line.
  • 3-302.11 - Critical Repeat Raw animal food, (fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 4-402.11 - Repeat The hand sink is not sealed to the wall.
  • 6-501.12 - Repeat The floor area under and behind of all the equipment need cleaning.
  • 3-501.16A2 - Critical Repeat Boiled eggs at the buffet line at 52 F.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-501.11 - Repeat The door gaskets of the prep table cooling unit are damaged.The shelf next to the cashier missing portion of the Formica.
October 01, 2003Routine34Details / Comments
  • 6-501.111C - Critical Methods are not being used to control pests, fruits flies observed in the buffet line.
  • 3-302.11 - Critical Repeat Raw animal food, (fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 4-402.11 - Repeat The hand sink is not sealed to the wall.
  • 6-501.12 - Repeat The floor area under and behind of all the equipment need cleaning.
  • 3-501.16A2 - Critical Repeat Boiled eggs at the buffet line at 52 F.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-501.11 - Repeat The door gaskets of the prep table cooling unit are damaged.The shelf next to the cashier missing portion of the Formica.
October 01, 2003Routine34Details / Comments
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant. (The manager showed me a receipt for the shatter-resistant light bulbs that are on order)
  • 4-101.111 - The nonfood contact surface of the raw wooden shelves in the storage rooms are not corrosion resistant, nonabsorbent, and/or smooth.
April 22, 2003Follow-up02Details / Comments
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant. (The manager showed me a receipt for the shatter-resistant light bulbs that are on order)
  • 4-101.111 - The nonfood contact surface of the raw wooden shelves in the storage rooms are not corrosion resistant, nonabsorbent, and/or smooth.
April 22, 2003Follow-up02Details / Comments
  • 3-501.16A2 - Critical Potato salad, seafood salad, shreadded cheese, egg, cut melons cold holding at 48-53oF.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates and soda crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The 3-part sink and kitchen handsink are not installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-601.11A - Critical The interior surfaces of the "PH Challenger" 2-door refrigerator in the outside storage room are moldy.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 6-501.11 - Repeat There are damaged/missing floor tiles under the "Delfield" 2-door refrigerator and under all the equipment/counters in the cook/prep line area.
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant.
  • 4-502.13 - Repeat Manufacturer containers (tofu, margerine, etc.) were observed reused for the storage of food.
  • 6-501.16 - The mop is not hung up to air dry.
  • 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit in the storage room.
  • 4-501.11 - There are some rusty shelves in the "PH Challenger" 2-door refrigerator in the storage room.
  • 3-304.14 - Wiping cloths improperly stored between on the counter.
  • 5-205.15B - Repeat The employee restroom handsink is constantly running. This restroom is currently no longer used. You must either remove the plumbing fixtures (toilet & handsink) and properly cap off the lines or maintain/use the fixtures daily.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the employee restroom fixtures and some dry ingredient containers.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot food were found tightly wrapped.
  • 4-202.11 - Critical Repeat The food contact surface of the wooden spoons are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  • 5-103.11 - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping down the back wall of the unit.
  • 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
  • 6-501.12 - Repeat The floors under/behind equipment and along the edges are not kept clean/black build up. The walls under the 3-part sink, handsink, and by the grill are not kept clean. The ceiling tiles by the grill are yellow.
  • 4-204.112 - There were no temperature measuring devices located in the "Kenmore" chest freezers.
  • 3-301.11 - Critical Improper scoops were found in the sugar, salt, flour, etc.
  • 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (bread/sandwich) with their bare hands.
  • 3-302.12 - Unlabeled food containers. (flour, salt, sugar, etc.)
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Eggs cooked-to-order)
  • 4-903.11 - Collanders and pans were found where they were exposed to splash, dust, or other contamination under the kitchen handsink.
  • 6-303.11 - Inadequate light was noted in the employee restroom.
March 21, 2003Routine719Details / Comments
  • 3-501.16A2 - Critical Potato salad, seafood salad, shreadded cheese, egg, cut melons cold holding at 48-53oF.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates and soda crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The 3-part sink and kitchen handsink are not installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-601.11A - Critical The interior surfaces of the "PH Challenger" 2-door refrigerator in the outside storage room are moldy.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 6-501.11 - Repeat There are damaged/missing floor tiles under the "Delfield" 2-door refrigerator and under all the equipment/counters in the cook/prep line area.
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant.
  • 4-502.13 - Repeat Manufacturer containers (tofu, margerine, etc.) were observed reused for the storage of food.
  • 6-501.16 - The mop is not hung up to air dry.
  • 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit in the storage room.
  • 4-501.11 - There are some rusty shelves in the "PH Challenger" 2-door refrigerator in the storage room.
  • 3-304.14 - Wiping cloths improperly stored between on the counter.
  • 5-205.15B - Repeat The employee restroom handsink is constantly running. This restroom is currently no longer used. You must either remove the plumbing fixtures (toilet & handsink) and properly cap off the lines or maintain/use the fixtures daily.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the employee restroom fixtures and some dry ingredient containers.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot food were found tightly wrapped.
  • 4-202.11 - Critical Repeat The food contact surface of the wooden spoons are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  • 5-103.11 - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping down the back wall of the unit.
  • 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
  • 6-501.12 - Repeat The floors under/behind equipment and along the edges are not kept clean/black build up. The walls under the 3-part sink, handsink, and by the grill are not kept clean. The ceiling tiles by the grill are yellow.
  • 4-204.112 - There were no temperature measuring devices located in the "Kenmore" chest freezers.
  • 3-301.11 - Critical Improper scoops were found in the sugar, salt, flour, etc.
  • 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (bread/sandwich) with their bare hands.
  • 3-302.12 - Unlabeled food containers. (flour, salt, sugar, etc.)
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Eggs cooked-to-order)
  • 4-903.11 - Collanders and pans were found where they were exposed to splash, dust, or other contamination under the kitchen handsink.
  • 6-303.11 - Inadequate light was noted in the employee restroom.
March 21, 2003Routine719Details / Comments

July 23, 2009 (Critical Procedures)



Violations:
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 3-302.11 - Critical Repeat Raw beef and chicken observed over ready-to-eat foods in the Superior one door prep.
    Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 3-501.16A1 - Critical Repeat Carrots (107F) and beans (96F) were hot holding below 135F.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 3-501.16A2 - Critical Repeat Tomatoes in Superior one door prep were 49F.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

1. Several foods were cooling in prep refrigerators tightly covered. Be sure to cool all potentially hazardous foods from 135F-70 within 2hrs. and from 70F-41F within 4hrs.
2. Burgers are fully cooked.
3. Hours of operation: 5:30-3:30pm

March 09, 2009 (Routine)



Violations:
  • 2-401.11 - Corrected During Inspection Critical Repeat An employee was eating in an area where contamination of exposed food or clean equipment may occur.
    An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
  • 3-302.12 - Containers of sugar-n-salt are not identified with the common name of the food.
    Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
  • 3-304.14 - Corrected During Inspection Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily (sanitizer chlorine conc. too strong; more than 200 ppm).
    Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 3-501.16A2 - Critical Cut melons and shelled eggs cold holding at the improper temperature of 48-50F at salad bar.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 3-501.17A - Critical Chicken broth prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 4-101.19 - The nonfood-contact surface of the wooden storage shelves are not corrosion-resistant, nonabsorbent, and/or smooth.
    Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
  • 4-502.13 - Single-service and/or single-use articles are reused.
    Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
  • 4-601.11A - Critical The food-contact equipment surfaces of the utensils and other containers are not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-602.13 - The nonfood-contact surface of the Delfield 2-dr refrigerator gaskets are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
    Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
  • 4-903.11 - Some clean equipment and/or utensils are not stored in a self-draining position that allows air drying.
    Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 5-501.113 - Shared receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use; or (2) After they are filled. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
  • 6-501.111 - Mouse droppings observed in the garage storage area.
    The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
  • 7-209.11 - Employees' personal care items not stored in lockers or other suitable facilities.
    Employees shall store their personal care items in lockers or other suitable facilities, except as specified under sections 7-207.12 and 7-208.11. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.
Comments:
Joint inspection with MA - MA leading.
Please make sure that foods prepared at room temperature are properly cooled down to 41F within 4 hours.

November 04, 2008 (Critical Procedures)



Violations:
  • 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the "Hobart" 2-door refrigerator [corrected-on-site] and in the chest freezer in the kitchen.
    Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 3-501.16A1 - Critical Repeat 1. A pan of corn and grean beans found on top of the toaster hot holding at the improper temperature of 116°F [Do not leave out of temperature like this].2. Black eye peas in the steamtable 109°F [Ensure it reaches 135°F within 2 hours from when it was placed inside the unit before they are served; recommend heating on stove to 135°F prior to placing inside the steamtable].
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 7-206.11 - Corrected During Inspection Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 [Raid ant & roach spray for household use].
    Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
Comments:
Employee observed wearing the same pair of gloves to crack a raw shell egg and then touch a slice of cheese that went on a breakfast sandwich.

July 08, 2008 (Routine)



Violations:
  • 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
    A food employee 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.
  • 3-501.15A - Cooling was not accomplished with the time and temperature criteria specified under section 3-501.14. Large, tightly covered container of sausage patties observed at 110oF.
    Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Alternatives to conventional methods include avoiding the need to cool larger masses by preparing smaller batches closer to periods of service or chilling while stirring hot food in containers within an ice water bath. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
  • 3-501.16A1 - Critical Tray of corn holding on top of toaster at 105oF.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-202.16 - The nonfood-contact surface of the raw wood shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
    Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.

March 04, 2008 (Routine)



Violations:
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  • 2-103.11G - Employees are not using proper methods to rapidly cool potentially hazardous foods. PHF is stored in large covered containers inorer to cool food. ex. cooked potatoes, cooked hamburger, tuna
    The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
    The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A).
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
    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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 2-301.14 - Critical Repeat A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
    Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
  • 3-403.11A - Critical The soups (veg,chowder) that are cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74°C (165°F) for 15 seconds.
    Potentially Hazardous Food (Time/Temperature Control For Safety Food) that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74°C (165°F) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
  • 3-501.16A2 - Critical The following were cold holding at the improper temperatures: chicken 45 F, sausage 93 F
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-204.112 - The following are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display: salad bar, one chest freezer (corrected), True two door prep refrig.
    Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.

November 16, 2007 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Certified Food Manager was unaware of the big five foodborne illnesses.
    CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    CORRECTED.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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.- Raw chicken observed over raw beef in one door reach-in by grill.
    CORRECTED.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.
  • 3-305.11 - Cooked potatoes observed stored next to hand sink.
    CORRECTED.Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-501.14A - Critical Potatoes cooked 3+ hours prior observed at 81F cooling at room temperature and was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
    CORRECTED.Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  • 7-202.12 - Critical The Chlorine sanitizer in the buck observed at 200ppm+ and is/are not being used in accordance with law or the manufacturer's use directions.
    CORRECTED.The Chlorine sanitizer must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

All cold and hot holding temperatures found adequate.

June 15, 2007 (Routine)



Violations:
  • 3-306.11 - Repeat The food on display is not protected from contamination. Sneezeguard at the salad bar does not extend far enough to protect some food.
    Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
  • 4-101.111 - Repeat The nonfood contact surface of the raw wood shelving 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.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates for storage are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
  • 4-501.11 - Repeat The Jordan 1 door refrigerator is in disrepair.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

May 15, 2007 (Routine)



Violations:
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef and chicken intermingled in Kenmore chest freezer.
    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.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Fish stored over vegetables in Hobart upright refrigerator. Beef stored over cooked chicken in Kenmore chest freezer.
    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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on the counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Cases of sodas and cooking oil stored on the floor in the dry storage and the parking garage storage closet.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.12 - Food storage under other sources of contamination. Food stored in parking garage storage closet that is not rodent proof.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 3-306.11 - The food on display is not protected from contamination. The sneezeguard does not adequately protect the food in the front of the salad bar.
    Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
  • 3-501.13 - Improper methods used to thaw raw chicken. Bucket of frozen chicken observed thawing on a shelf in the parking garage storage room.
    Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
  • 3-501.15 - The methods used for cooling were not adequate. Large tubs of tightly covered breakfast sausages observed at 69oF and cooked potatoes observed at 75oF.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16 - Critical Repeat Half cooked chicken at 110oF and cooked pork on the steamtable should be reheated.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
  • 3-501.16A2 - Critical Repeat Sliced melon on salad bar at 50oF, raw chicken on ice at 52oF, raw beef on ice at 56, sliced tomatoes at 61, sliced cheese at 51oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. Bundles of sliced cheese in the Vulcan 1 door ref. were not date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Muffins and danishes available for sale individually wrapped on front counter are unlabelled.
    Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. There is no consumer advisory on the menu to go with made to order eggs.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-202.16 - The nonfood contact surface of the milk crates and soda crates for shelving are not designed or constructed to be easily cleanable.The cardboard boxes used for storage of bread products are not easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the Vulcan 1 door ref, or in any of the 3 chest freezers.
    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.
  • 4-501.11 - Jordan 1 door refrigerator was broken.The chest freezer behind the counter has a broken top, with a damaged gasket.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-903.11 - Repeat Milk crates, soda crates, shelf racks, refrigerator racks, and other equipment stored on the floor throughout the establishment.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.11 - Critical Repeat The handwashing facility located at the cook line is blocked by a large wire rack, preventing access by employees for easy handwashing. Employees were observed using the 3 part sink for handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-205.15B - Water leaking from the right side faucet at the 3 part sink, when the water is turned on.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-202.15 - The outer opening screen mesh is more than 16 to 1 inches. The exhaust fans in the parking garage storage have screening that is not adequate to prevent rodent entry.
    Provide an outer opening screen with a mesh that is 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No handwashing sign is present at the cookline handsink or in the men's restroom.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-403.11 - No designated area is available for employee personal clothing. Pants and jackets are hanging on food racks in dry storage.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • 6-501.111C - Critical Methods are not being used to control pests. Fruitflies, dead roaches, and mouse droppings were observed in the establishment.
    When pests are found use methods 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.
  • 6-501.12 - Repeat The areas between equipment, behind the grill, under the equipment 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.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned. Ceiling exhaust vents dirty throughout establishment.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
  • 6-501.16 - Mops are 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.
  • 7-202.11 - Critical Professional pest control sprays, including pyrethrians, as well as Raid, were found in the establishment and are not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
Comments:
No food storage is allowed in the parking garage storage closet. Please remove all bulk foods, such as rice, flour, sugar, and all other items.

October 27, 2006 (Routine)



Violations:
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the counter.
    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.
  • 3-501.17A - Critical Packages of cheese held in the Vulcan upright refrigerator and chicken steaks in the Glenco freezer prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraph (D) [A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.111 - Repeat The nonfood contact surface of the shelving in the store room 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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the grill for the Vulcan 1 door upright refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-501.111 - One of the dumpsters available for the establishment has no lids.
    Replace the waste storage container for garbage.
  • 6-301.11 - Soap was not provided at the handwashing facility at the handsink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. The Jordan refrigerator in the dining area is out of order.
    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.
  • 6-501.12 - Repeat Ceiling vents in the dining area 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.
Comments:
Joint inspection conducted with JG, with JG leading.

July 11, 2006 (Routine)



Violations:
  • 3-304.12 - In-use utensils improperly stored between use.- Spatula's and knives observed stored in between grill and cutting board.
    CORRECTED DURING THE INSPECTION.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 140oF and the container.
  • 3-304.14 - Wiping cloths improperly stored between use. - Wet wiping cloths observed on food prep surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.- Container of hot sauce and oil observed on floor in kitchen.
    CORRECTED DURING THE INSPECTION.Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16 - Critical 1. Potatoes (120F) and sausage (75F) on grill observed below 140F.2. Noodles observed on counter at 94F.3. Green beans on toaster observed at 87F.4. Sausage on counter observed at 81F.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
  • 3-501.16A2 - Critical Repeat Cheese on ice by grill observed at 45F.
    CORRECTED DURING THE INSPECTION.Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken and rice held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-101.111 - Unsealed/raw exposed wood observed used as shelving for beverages in dry storage/office and just outside office.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-603.14 - Employee advised that utensils/equipment are washed, sanitized w/ Quaternary Ammonia, then rinsed.
    Be sure to wash, rinse, then sanitize.Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
  • 4-903.11 - Repeat 1. Clean utensils observed in dirty containers on shelf opposite of grill and under Hobart oven.
    CORRECTED.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 4-903.11 - 2. White bucket observed on floor across from grill.
    CORRECTED.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.11 - The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.A shelf is stored in a manner that equipment/utensils may be contaminated by splash from the hand sink. A shelf is so low that access to the hand sink is limited.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (men's restroom).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.12 - Repeat The following observed in need of cleaning:1. air vents in dining area2. air vent in women's restroom3. floor under equipment4. ceiling tiles in kitchen.
    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.
  • 7-202.12 - Critical Chlorine sanitizer observed at 200ppm+ in the bucket.
    CORRECTED DURING THE INSPECTION.Chlorine sanitizer (50-100ppm) must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.

March 08, 2006 (Routine)



Violations:
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the front counter.
    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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. The rice cooker and a jug of orange liquid were found stored on the floor behind the front counter.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Critical Cheese by the grill cold holding at 60oF should be relocated to a different location.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 4-903.11 - A white tub and a metal tray were found not stored 6 inches above the floor behind the front counter.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-501.11 - Some ceiling tiles are stained above the hood.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - The floors, especially in the corners and behind the equipment where there is a black build up, are 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.
  • 6-501.14 - Repeat Intake and exhaust air ducts are not being cleaned in the dining area.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

March 08, 2006 (Routine)



Violations:
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the front counter.
    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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. The rice cooker and a jug of orange liquid were found stored on the floor behind the front counter.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Critical Cheese by the grill cold holding at 60oF should be relocated to a different location.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 4-903.11 - A white tub and a metal tray were found not stored 6 inches above the floor behind the front counter.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-501.11 - Some ceiling tiles are stained above the hood.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - The floors, especially in the corners and behind the equipment where there is a black build up, are 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.
  • 6-501.14 - Repeat Intake and exhaust air ducts are not being cleaned in the dining area.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

August 01, 2005 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-202.16 - The nonfood contact surface of the crates used as shelving are 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.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

August 01, 2005 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-202.16 - The nonfood contact surface of the crates used as shelving are 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.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

April 21, 2005 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 4-601.11A - Critical The slicer is not being thoroughly cleaned.
    Clean and sanitize these surfaces for food contact.
  • 5-205.11 - The handwashing facility located at the end of the prep line is blocked, preventing access by employees for easy handwashing. It's located under a tall shelf making it difficult for easy access. Remove the shelf.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. i.e.mensroom, prep area
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 7-206.13 - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment. i.e.Boric acid
    Refrain from using tracking powder pesticides in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.

April 21, 2005 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 4-601.11A - Critical The slicer is not being thoroughly cleaned.
    Clean and sanitize these surfaces for food contact.
  • 5-205.11 - The handwashing facility located at the end of the prep line is blocked, preventing access by employees for easy handwashing. It's located under a tall shelf making it difficult for easy access. Remove the shelf.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. i.e.mensroom, prep area
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 7-206.13 - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment. i.e.Boric acid
    Refrain from using tracking powder pesticides in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.

November 30, 2004 (Routine)



Violations:
  • 4-903.11 - Clean pots were found not stored 6 inches above the floor in the 3-part sink area.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-501.15 - Repeat The methods used for cooling were not adequate, cooling sausages inside the reach-in in a deep tray covered with plastic wrap.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils, the ice scoop handle was stored inside the drinking ice..
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 6-501.111C - Critical Fruits flies were observed in the food prep area. Mice droppings around the mop sink .
    When pests are found use methods 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.
  • 6-501.12 - Repeat The floor corners need 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.
  • 3-501.16A2 - Critical Repeat The boiled eggs at the salad bar were at 50 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.

November 30, 2004 (Routine)



Violations:
  • 4-903.11 - Clean pots were found not stored 6 inches above the floor in the 3-part sink area.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-501.15 - Repeat The methods used for cooling were not adequate, cooling sausages inside the reach-in in a deep tray covered with plastic wrap.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils, the ice scoop handle was stored inside the drinking ice..
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 6-501.111C - Critical Fruits flies were observed in the food prep area. Mice droppings around the mop sink .
    When pests are found use methods 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.
  • 6-501.12 - Repeat The floor corners need 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.
  • 3-501.16A2 - Critical Repeat The boiled eggs at the salad bar were at 50 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.

July 12, 2004 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 6-501.12 - Repeat The floor under equipment need 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.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 3-501.16A2 - Critical Repeat Potatoes salad at 50 F, seafood salad at 51 F, cut melon at 55 F and boiled eggs at 55 F in the salad bar trays.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 3-306.11 - The sneeze guard at the salad bar is too high food is not completely protected. Lower or and an extension to the sneeze guard.
    Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
  • 4-602.13 - The mop sink is moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - One panel at the mop sink is damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
    Use only cleaned and sanitized utensils or equipment during food preparation.

July 12, 2004 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 6-501.12 - Repeat The floor under equipment need 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.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 3-501.16A2 - Critical Repeat Potatoes salad at 50 F, seafood salad at 51 F, cut melon at 55 F and boiled eggs at 55 F in the salad bar trays.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 3-306.11 - The sneeze guard at the salad bar is too high food is not completely protected. Lower or and an extension to the sneeze guard.
    Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
  • 4-602.13 - The mop sink is moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - One panel at the mop sink is damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
    Use only cleaned and sanitized utensils or equipment during food preparation.

March 22, 2004 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.17 - Critical Some prepared, refrigerated eat-to-food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-601.11 - Freezer door gaskets not kept clean.Bottom shelf of Jordon freezer in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3-602.11 - Food packaged in carry-out containers is not labeled in accordance with law.
    Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
  • 3-501.15 - Repeat A container of food for cooling food are arranged so as not to allow for maximum heat transfer.
    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.

March 22, 2004 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.17 - Critical Some prepared, refrigerated eat-to-food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-601.11 - Freezer door gaskets not kept clean.Bottom shelf of Jordon freezer in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3-602.11 - Food packaged in carry-out containers is not labeled in accordance with law.
    Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
  • 3-501.15 - Repeat A container of food for cooling food are arranged so as not to allow for maximum heat transfer.
    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.

October 01, 2003 (Routine)



Violations:
  • 6-501.111C - Critical Methods are not being used to control pests, fruits flies observed in the buffet line.
    When pests are found use methods 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.
  • 3-302.11 - Critical Repeat Raw animal food, (fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 4-402.11 - Repeat The hand sink is not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 6-501.12 - Repeat The floor area under and behind of all the equipment need 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.
  • 3-501.16A2 - Critical Repeat Boiled eggs at the buffet line at 52 F.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-501.11 - Repeat The door gaskets of the prep table cooling unit are damaged.The shelf next to the cashier missing portion of the Formica.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.

October 01, 2003 (Routine)



Violations:
  • 6-501.111C - Critical Methods are not being used to control pests, fruits flies observed in the buffet line.
    When pests are found use methods 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.
  • 3-302.11 - Critical Repeat Raw animal food, (fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 4-402.11 - Repeat The hand sink is not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 6-501.12 - Repeat The floor area under and behind of all the equipment need 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.
  • 3-501.16A2 - Critical Repeat Boiled eggs at the buffet line at 52 F.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-501.11 - Repeat The door gaskets of the prep table cooling unit are damaged.The shelf next to the cashier missing portion of the Formica.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.

April 22, 2003 (Follow-up)



Violations:
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant. (The manager showed me a receipt for the shatter-resistant light bulbs that are on order)
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-101.111 - The nonfood contact surface of the raw wooden shelves in the storage rooms are 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. (Paint/seal these shelves)

April 22, 2003 (Follow-up)



Violations:
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant. (The manager showed me a receipt for the shatter-resistant light bulbs that are on order)
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-101.111 - The nonfood contact surface of the raw wooden shelves in the storage rooms are 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. (Paint/seal these shelves)

March 21, 2003 (Routine)



Violations:
  • 3-501.16A2 - Critical Potato salad, seafood salad, shreadded cheese, egg, cut melons cold holding at 48-53oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates and soda crates used as shelving are 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 with approved shelving with minimum 6 inch legs or casters.
  • 4-402.11 - Repeat The 3-part sink and kitchen handsink are not installed with closely abutting surfaces to minimize the need for cleaning.
    Seal (caulk) these units to their adjoining walls since they are exposed to spillage or seepage.
  • 4-601.11A - Critical The interior surfaces of the "PH Challenger" 2-door refrigerator in the outside storage room are moldy.
    Clean and sanitize these surfaces for food contact.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 6-501.11 - Repeat There are damaged/missing floor tiles under the "Delfield" 2-door refrigerator and under all the equipment/counters in the cook/prep line area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-502.13 - Repeat Manufacturer containers (tofu, margerine, etc.) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-501.16 - The mop is 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.
  • 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit in the storage room.
    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.
  • 4-501.11 - There are some rusty shelves in the "PH Challenger" 2-door refrigerator in the storage room.
    Repair or replace the rusty shelves in accordance with the manufacturer's specifications.
  • 3-304.14 - Wiping cloths improperly stored between on the counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 5-205.15B - Repeat The employee restroom handsink is constantly running. This restroom is currently no longer used. You must either remove the plumbing fixtures (toilet & handsink) and properly cap off the lines or maintain/use the fixtures daily.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the employee restroom fixtures and some dry ingredient containers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot food were found tightly wrapped.
    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. (I recommend not placing hot foods inside the sandwich prep refrigerator unit.)
  • 4-202.11 - Critical Repeat The food contact surface of the wooden spoons are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
    Replace the wooden spoons to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
  • 5-103.11 - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
    Close the establishment for an imminent health hazard. (See section 8-404.11)
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping down the back wall of the unit.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. Increase frequency of cleaning the baffled vents.
  • 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
    Clean the surface of nozzles at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-501.12 - Repeat The floors under/behind equipment and along the edges are not kept clean/black build up. The walls under the 3-part sink, handsink, and by the grill are not kept clean. The ceiling tiles by the grill are yellow.
    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.
  • 4-204.112 - There were no temperature measuring devices located in the "Kenmore" chest freezers.
    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.
  • 3-301.11 - Critical Improper scoops were found in the sugar, salt, flour, etc.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (bread/sandwich) 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.
  • 3-302.12 - Unlabeled food containers. (flour, salt, sugar, etc.)
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Eggs cooked-to-order)
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-903.11 - Collanders and pans were found where they were exposed to splash, dust, or other contamination under the kitchen handsink.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-303.11 - Inadequate light was noted in the employee restroom.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

March 21, 2003 (Routine)



Violations:
  • 3-501.16A2 - Critical Potato salad, seafood salad, shreadded cheese, egg, cut melons cold holding at 48-53oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates and soda crates used as shelving are 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 with approved shelving with minimum 6 inch legs or casters.
  • 4-402.11 - Repeat The 3-part sink and kitchen handsink are not installed with closely abutting surfaces to minimize the need for cleaning.
    Seal (caulk) these units to their adjoining walls since they are exposed to spillage or seepage.
  • 4-601.11A - Critical The interior surfaces of the "PH Challenger" 2-door refrigerator in the outside storage room are moldy.
    Clean and sanitize these surfaces for food contact.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 6-501.11 - Repeat There are damaged/missing floor tiles under the "Delfield" 2-door refrigerator and under all the equipment/counters in the cook/prep line area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-502.13 - Repeat Manufacturer containers (tofu, margerine, etc.) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-501.16 - The mop is 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.
  • 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit in the storage room.
    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.
  • 4-501.11 - There are some rusty shelves in the "PH Challenger" 2-door refrigerator in the storage room.
    Repair or replace the rusty shelves in accordance with the manufacturer's specifications.
  • 3-304.14 - Wiping cloths improperly stored between on the counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 5-205.15B - Repeat The employee restroom handsink is constantly running. This restroom is currently no longer used. You must either remove the plumbing fixtures (toilet & handsink) and properly cap off the lines or maintain/use the fixtures daily.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the employee restroom fixtures and some dry ingredient containers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot food were found tightly wrapped.
    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. (I recommend not placing hot foods inside the sandwich prep refrigerator unit.)
  • 4-202.11 - Critical Repeat The food contact surface of the wooden spoons are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
    Replace the wooden spoons to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
  • 5-103.11 - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
    Close the establishment for an imminent health hazard. (See section 8-404.11)
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping down the back wall of the unit.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. Increase frequency of cleaning the baffled vents.
  • 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
    Clean the surface of nozzles at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-501.12 - Repeat The floors under/behind equipment and along the edges are not kept clean/black build up. The walls under the 3-part sink, handsink, and by the grill are not kept clean. The ceiling tiles by the grill are yellow.
    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.
  • 4-204.112 - There were no temperature measuring devices located in the "Kenmore" chest freezers.
    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.
  • 3-301.11 - Critical Improper scoops were found in the sugar, salt, flour, etc.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (bread/sandwich) 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.
  • 3-302.12 - Unlabeled food containers. (flour, salt, sugar, etc.)
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Eggs cooked-to-order)
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-903.11 - Collanders and pans were found where they were exposed to splash, dust, or other contamination under the kitchen handsink.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-303.11 - Inadequate light was noted in the employee restroom.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

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