Kentucky Fried Chicken/Taco Bell, 2212 Military Highway, South, Chesapeake, VA - Restaurant inspection findings and violations

August 24, 2009 (Routine)

• 0470 A 4 - The shredded cheese, salsa, and onions in the taco make unit's dispensing containers is left uncovered when not in use.
  Keep foods covered when not in use.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth buckets storing wiping cloths used on food contact surfaces. When tested, no sanitizer or a low concentration of chemical sanitizer was found in the 3-compartment sink sanitize basin.
  Provide Quaternary Ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0820 A 2 - Critical The surface temperature on the grated cheese stored in the taco make unit's dispensing containers was >41 degrees Fahrenheit (F).
  Keep the cheese containers covered when not in use in order to maintain a food surface cold holding temperature<= 41 F.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the AccuServ warming cabinet is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0480 - Unlabeled spice shakers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3270 - Critical Several live flies observed in the kitchen.
  Notify the facility's pest control operator to address the presence of live flies in the kitchen.
• 0610 - Corrected During Inspection A box of popcorn chicken stored on the walk-in freezer floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Unused or non-functioning fryer and cooler not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 0960 1 - Critical The food contact surfaces of the tray used to empty the fried chicken from the fryer baskets, the basket used to flour the raw chicken, and the raw chicken dipping basket are not cleaned and sanitized at least every 4 hours.
  Clean and sanitize these surfaces at least every 4 hours.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Quesadea sandwich press, fryer wheels, and the taco make unit's refrigeration compartment.
  Maintain nonfood-contact surfaces of equipment clean.
• 2190 - Water from the handwashing sinks in the kitchen and restrooms was measured at 80F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 3170 - The floor tiles located under the Xcel oven were not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The kitchen floor under and behind the fryers, the dining-room and kitchen walls, and the kitchen's ceiling tiles surrounding the HVAC exhaust vents 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.
• 3200 - The ceiling HVAC 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
• 2890 - Light rods located over the mop sink were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 09, 2009 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving unit across from three compartment sink, inside microwave, outside of sauce food containers
  Maintain nonfood-contact surfaces of equipment clean.
• 2210 - The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Spray nozzle observed on hose attached to mop sink.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• 2310 B - The handwash station at the front service area is being used for purposes other than washing hands. Utensil stored in handsink
  The handwash facility identified above is to be used for washing hands only
• 2750 - Outside of grease container and dumpster area needs cleaning. Grease build-up observed.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2810 - Floor or floor covering under chicken fryer is not smooth and easily cleanable. Missing floor tiles. (TILES ON ORDER-IN PROCESS OF REPAIR)
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - Area around ceiling vents in food preparation area noted in need of cleaning. Dust build-up observed.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 04, 2008 (Follow-up)

November 13, 2008 (Routine)

• 0160 - Critical Food employees failed to wash his or her hands before donning single-use gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before donning single-use gloves, engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1180 - The food temperature measuring devices (thermometers in degrees F) located on the chicken display, and two (2) of the hot boxes were not accurate.
  Replace the broken thermometers. Provide temperature measuring devices that are accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in freezer and drive thru reach-in cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Floor drain cover plate, fryer oil skimmer, and ceiling electric outlet were observed in a state of disrepair and damaged.
  Replace the broken floor drain cover plate and oil skimmer with one in good repair. Affix the ceiling electric outlet to the ceiling.
• 1570 - Unused or non-functioning convection oven, ice machine, microwave oven, fryer, and handsink towel dispenser were not removed from the premises.
  Repair or remove from the premises any unused or non-functioning equipment.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: WIRE RACKS AND CONTAINERS STORING CLEAN UTENSILS.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: LADLES, and FRYER BASKETS.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SELF-SERVICE ICE SHOOT, WALK-IN COOLER SHELVING, ALL KITCHEN & DISHWASHING AREA SHELVING, ALL EXTERIOR SURFACES OF KITCHEN EQUIPMENT, REACH-IN COOLER REFRIGERATION COMPARTMENTS & DOOR GASKETS, ALL REFRIGERATION DOOR HINGES, FRYER CASTER WHEELS, WALK-IN COOLER DOOR HANDLE, HAND-HELD CAN OPENERS, COUNTER-MOUNTED BATTERY CHARGER, EXTERIOR SIDES OF COOKING EQUIPMENT, and the VENTILATION HOOD FILTERS, FIRE SUPPRESSION PIPING, & LIGHT SHIELDS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the microwave oven, hot box, and convection oven were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven, hot boxes, and convection ovens at least every 24 hours.
• 1960 - Stainless steel food pans and baking sheet pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 A (Utensils) - Soiled utensils stored with clean utensils.
  Store clean utensils separate drom soiled utensils.
• 2190 - Water from the restroom and kitchen handwashing sinks was measured at a temperature less than 100F. (actual temperature 69 F)
  (plumber on site repairing broken mixing valve for supplying hot water to handsinks) Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Clogged floor drains located adjacent to the chicken display unit.
  (Plumber on site clearing the clogged drains) Keep floor drains in good operating condition.
• 2760 - Exterior surfaces of the kitchen trash containers were in need of cleaning.
  Keep all trash containers clean.
• 2890 - French fry heat lamp light bulbs exposed to breakage.
  Use shatter-resistent bulbs or protect the bulbs against breakage by a shield surrounding and extending beyond the bulbs so only the face of the bulbs is exposed.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the Men's restroom and front counter handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3080 - Less than 50 foot candles of light was noted under the ventilation hood due to inoperable hood lights.
  Repair all inoperable ventilation hood lights so as to provide at least 50 foot candles of light under the hood.
• 3180 - Repeat FLOORS in the walk-in cooler, walk-in freezer, and under kitchen equipment were noted in need of cleaning. WALLS in the kitchen, dishwashing area, and walk-in cooler were noted in need of cleaning. Kitchen HVAC ceiling vent cover 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.
• 3220 - Mop 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.
• 3340 - Corrected During Inspection Critical An open bottle of oven cleaner was stored along side of chicken take-out buckets.
  Store all chemicals in closed containers in a separate location away from food and equipment.

August 07, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed touching ready to eat food with bare hand, by picking up container of cinnamon crisps incorrectly, and touching insides of single service container then using to measure butter to mix potatoes.
  Conduct and document up to date training. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and inside of container for food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical In use tongs stored touching outside of soiled squeeze bottle on soiled rack.
  Tongs changed. Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Corrected During Inspection Critical Uncovered strawberries in container for the new frutista freeze drink machine subject to contamination.
  Cover placed on container of berries during inspection. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 A 2 - Corrected During Inspection Critical Repeat Slaw and shredded cheese in the cold holding well, cold holding at 48 F - stem temperature cold holding at improper temperatures for unknown period, but probably longer than 4 hours. Well temperature 41 F - stem thermometer placement, Temperatures repeated 3 times due to open doors, but even with doors closed over 10-15 minutes, remained 48 F.
  Food voluntarily discarded during the inspection. Temporarily use time as a public health control until unit repaired. Setting already at coldest setting. Temperature checks done at opening, 9:30 AM, and after lunch rush, about 2:00 - 3:00 PM. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1060 - Repeat The nonfood contact surface of the shelving throughout the facility, INSERT COUNTER AND FRAME FOR LOBBY DRINK DISPENSING MACHINE (WOOD ROTTING) and wooden ladder 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.
• 1100 - Critical Repeat The food contact surface of the the following is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned:Broken lid for top of large plastic pan for slawMIXER WHIP WITH MISSING WIRES AND BROKEN OFF WIRESPans with cracksBaking pans with heavy carbon build up
  Replace the damaged, uncleanable items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:Hot box at front counter with damaged hinge and visible gap between door and unit, and 10 degree difference between top and bottomTaco make preparation refrigerator with doors that are not aligned and touch at the top when closed and closingHot box with loose door handle
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1570 - Repeat The door gaskets to the following equipment are in poor repair:Front counter lowboyDrive through lowboyStaff lowboyHot boxReach in freezerWalk in refrigeratorWalk in freezerLowboy freezer for biscuits
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning ice machine with cleaning hoses stored inside, and the tomato slicer stored in the walk in refrigerator, not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment and utensil food-contact surfaces were observed soiled to sight and touch:Mixer area above the mixing bowlBottoms of trays that are poorly cleaned and with carbon build up
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Door gaskets to most refrigeration unitsInsides and outsides of lowboysOutsides and wheels of hot boxesWheels, parts, etc for grease fryer unitsFire suppression system nozzlesOutsides of trash cansStorage shelving (especially units with rough and jagged surfaces)Shelving and wiring near the taco make areaLobby drink machine ice dispenser bar, and behind the drink dispensing nozzlesTable legsShelving inside the chicken walk in refrigeratorChicken walk in fan unitFanDoor of cabinet above taco make hot holding area
  Clean these surfaces as soon as possible and routinely.
• 1780 - Critical Food contact surfaces of the chicken make area pans and baskets used to prepare/store potentially hazardous food items have not been sanitized since 10:00 AM, about 6 hours ago. Worker states supposed to clean and sanitize items each hour.
  Ensure that all food contact surfaces are clean and sanitized prior to beginning food preparation each day, when possibly contaminated, and not less than every 4 hours to prevent the growth microorganisms on those surfaces. Worker had plastic pans to work with chicken covered to prevent contamination.
• 2000 - Repeat Single service items were observed stored unprotected in the following areas:Cup holder at the front counter with cups stored out of sleevesLids behind the drink machine and at the drive through counterPlates and lids behind the front lineLids and containers in the taco make area
  Store single service items eating surface down, in an approved dispenser, or in protective covering to prevent contamination.
• 2180 - Critical Exposed drain line in wall under the chicken station handwashing sink.
  Ensure that the drain line is capped immediately.
• 2350 ii - Chicken station hand sink new drain is designed iwth an air gap. Sink drain pipe is not properly aligned with floor drain "cup" and water splashes around the drain and area including the wall and coving, each time the sink is used.
  Repair and maintain all plumbing components ans fixtures.
• 2350 ii - The sink basin at the front counter hand sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Repeat The following areas are not maintained in good repair:Door to womens room with no lockBroken coving by walk in freezerGaps between insert for lobby soda dispensing machine and wallFloor with areas of standing water not sloped to drainWall in mop sink area rough
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and floor drains especially under shelving, counters, and equipment, as well as walls by the soda dispensing staiton and wall and ancel system 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.
• 3320 - Critical Large (pump to pressurize) spray bottle normally used for herbicides or pesticides with no label. Small amount of liquid in bottle.
  Label spray bottles with contents or discard.

April 15, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Sour cream and tomatoes, in warped insert pans with significant gaps allowing cold air loss in top of taco make station preparation area, cold holding at improper temperatures. Food items present for about 1 hour. Sour cream in tube inside dispenser and only small area able to be incontact with cold hold insert pan.
  Suggest using time as a public health control for sour cream. Currently sour cream is kept for 8 hours. For remaining items suggest using time as a public health control until insert pans at top of unit are replaced, then ensure potentially hazardous foods are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1060 - Repeat The nonfood contact surface of the STORAGE SHELVING THROUGHOUT THE FACILITY and the rethermalizer 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.
• 1100 - Critical The food contact surface of the WARPED AND DEFORMED INSERT PANS FOR THE TACO MAKE STATION and the baking pans with heavy carbon build up especially small baking pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the INSERT PANS immediately and baking pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - The following equipment was observed in a state of disrepair and damaged:Hot box doors that are not aligned and allow for gaps when doors are closedTaco make preparation refrigerator with doors that are not aligned and hit each other when closingThe rethermalizer lid with no handleThe bathroom fans that do not sound like they are runningThe pressure cooker pump with a cord with the casing open exposing wiresThe leaking drink dispensing machine.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Discontinue use of the pressure cooker until bare wire fixed. Fryer turned off during inspection.
• 1570 - The door gasket to the reach in freezer is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelving, especially units with rough surfaces making cleaning difficult.Bottoms of fryer line items especially around wheels and in back of units
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the mens restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 10 foot candles (2 foot candles) of light was noted in the walk in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The following areas are not maintained in good repair:Ladies room door without a lockBroken door to kitchen areaWarped and unsealed wall cover behind the 3 compartment sinkLoose and unsealed stainless wall cover behind the mop sink area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas noted in need of cleaning:Floor and walls in the chicken walk in refrigerator under and behind shelvingFloor under the front counter and under drink dispensing machineFloors and walls under and behind the fryer line
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 03, 2007 (Routine)

• 1060 - The nonfood contact surface of the rusty legs and wheels of the chicken transport carts, storage shelving with deteriorated coating 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.
• 1100 - The food contact surface of the broken, cracked lids, food container, bottom of the chicken tub etc. are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Routinely inspect food containers and utensils. Replace the damaged broken food containers or utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outsides of hot boxes, especially handlesRefrigerator gasketsWheels and legs of deep fryers, grease pump, chicken transport carts etc.Storage shelvingMixerOutside of blodget, (only used during holiday season)
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Hold training regarding proper storage and handling of single service containers. Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Leaking water pipe under front serving counter and mop sink hose in poor repair.
  Repair plumbing.
• 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Repeat Floor especially near the safe and under the soda dispensing machine, in the chicken refrigerator, under shelving and food preparation equipment as well as ceiling and ventilation intake and exhausts 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.

July 30, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Drive through lowboy at 46 F. Coleslaw inside at 41 F.
  Coleslaw moved to different refrigerator during inspection. Do not use drive through lowboy for potentially hazardous food until repaired.
• 0820 - Corrected During Inspection Critical Cheese, tomatoes, and sour cream cold holding at improper temperatures 50-55 F in the taco make refrigerator.
  Food discarded during the inspection. Taco make station taken off line until unit repaired. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Mac and cheese at front counter hot holding well 122 F. Doors to hot holding open.
  Keep doors to hot holding wells closed when not in use to ensure potentially hazardous foods are held at 135 F or above to inhibit the growth of harmful bacteria.
• 1570 - Drive through and preparation lowboy refrigerators with warped gaskets. Drive through refrigerator door will not completely close.
  Replace gaskets ensure that doors will completely close and seal.
• 1570 - Leaking grease pump for the henny penny observed in a state of disrepair and damaged (floor is greasy under fryers).
  Repair the pump to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Baking pans with a build up of carbon
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Edges of the exhaust hoodUnder the fryersPiping and fronts of drain pansElectrical conduit cover
  Clean these surfaces.
• 1780 - Critical Food contact surfaces of the food preparation tables used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of all food preparation surfaces before beginning food preparation, between tasks and no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - Repeat Single service items throughout the facility observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2760 - Dumpster full and heavily soiled.
  Increase the frequency that dumpster is cleaned and refuse is removed from the facility to prevent objectionable odors.
• 2890 - Light bulb in the walk in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Broken floor tiles around the mop sink and (newly replaced) floor with areas of standing water are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor especially under shelving, soda dispensing machine shelf etc. and walls esp. around chicken preparation area and hand sink 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.
• 3270 - Critical Several flies noted in the kitchen on shelving, cooling chicken racks, food preparation tables. Methods are not being used to control pests
  Until flies are elimanated from the facility:Sanitize all food preparation areas prior to beginning food preparation. Ensure all food containers, including single service containers are stored to prevent contamination. Ensure all spills are cleaned when they happen. Ensure dumpster and dumpster pad and area are cleaned. Keep dumpster closed. Clean all soiled areas. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 02, 2007 (Follow-up)

• 1100 - The food contact surface of the large plastic pans in the chicken preparation station are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the cracked pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat The walk in freezer door does not completely close.
  A replacement door for the walk in freezer has been ordered. Until the new door is installed, repair the freezer door to ensure it will close completely.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was above 400 parts per million quaternary ammonium, was not at an acceptable pH.
  Ensure sanitizing rinse water is maintained at 200 - 400 parts per million of quaternary ammonium.
• 1770 A - Critical Repeat The baking sheets with carbon build up were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of taco heating grillStorage shelving in the taco make station areaBehind the nozzles on the lobby soda dispensing machine
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor drain covers observed soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

February 07, 2007 (Routine)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 1100 - Repeat The food contact surface of the plastic food insert pans and food bins and other utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the cracked or broken tableware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat Plastic soda lines to the kitchen soda dispensing machine are leaking. Lines have previously been patched.
  Replace damaged soda lines.
• 1570 - The walk in freezer door does not completely close.
  Repair the freezer door to ensure it will close completely.
• 1570 - The loose door handle for the hot holding unit was observed in a state of disrepair and damaged.
  Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1600 - The compartments and clean side drainboard for air drying tableware are soiled.
  Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable pH and water temperature was not the required 75 F.
  Ensure sanitizing rinse water is maintained at 200 - 400 parts per million of quaternary ammonium and follow manufacture's recommendations for water temperature (at least 75 F).
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Spatula holding for the taco heater grillFood preparation tableSingle service bowlsSoda dispenser nozzles and nozzle coversPans with carbon build up
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of taco heating grillDoors to the walk in freezer and refrigeratorsInterior of the taco make station and drive through reach in refrigeratorsStorage shelving in the taco make station areaBottom shelving in the front counter areaFront counterBehind the nozzles on the lobby soda dispensing machine
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Repeat Utensils and food insert pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Repeat Single service dishes stored with eating/drinking surfaces facing up or out and single service food wrappers placed on top of work table where they are likely to be contaminated, observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 - Critical Repeat Standing solid food waste etc, visible in floor drains under the front counter and in the food preparation area. Floor drains cleaned out 3 months ago.
  Ensure floor drains are cleaned out to prevent back up into the facility, pest harborage and prevent odors. Review cleaning procedures to prevent excess food, debris and grease from going down drains.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Dumpster with a foul odor.
  Ensure dumpster is kept in a clean condition to prevent odors and prevent pest attaction.
• 2740 - Heavy build up of grease around the grease barrel with a visible trail leading to the storm drain.
  Ensure the grease is cleaned now and grease spills are immediately. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Repeat Missing and broken floor and coving tiles noted throughout the kitchen and in walk in refrigeration spaces. Warped areas in the flooring, that hold water observed. Wall connectors observed with cracks, crevices or missing. Holes in walls from rusted out wall covering present.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors especially warped areas with pooling stagnent water, in the fryer area where grease has pooled where tiles are missing and under the kitchen soda dispenser with pooled soda syrup and in the chicken walk in refrigerator are heavily soiled. Walls and coving noted in need of cleaning especially in the chicken walk in refrigerator.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 19, 2006 (Follow-up)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0550 - Rice scoop handle in contact with rice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1060 - Repeat The nonfood contact surface of the rusty storage 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.
• 1100 - Repeat The food contact surface of the cracked plastic food tubs, for cole slaw and chicken, baking pans, and mixer attachment with missing and broken wires etc. are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Inventory pans, utensils, etc and repair, replace or remove damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat The door gasket of the Delfield reach in refrigerators are damaged. Visible gap noted between the door and the drive through refrigerator.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:Bent legs for deep fat fryersMissing lid for fryer recycling grease pan The walk in refrigerator door that does not completely close and gasket in disrepairThe walk in freezer door due for repair
  Repair or restore the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 A - Critical The following utensils and equipment food contact items were observed soiled to sight and touch: The pans with carbon build up stored on shelving near the 3 compartment sinkThe mixer
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Around fryer wheels and legs Inside of cabinets under fryers
  Thoroughly clean these areas during evening cleaning and on a routine basis.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelvingUnder 3 compartment sink
  Clean these areas and maintain them in a clean condition.
• 2000 - Repeat Drink lids at the customer soda dispensing area observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2350 ii - 3 compartment sink leaking faucet and leaking drain pipe in poor repair.
  Plumber contacted during inspection. Repair plumbing.
• 2620 - Repeat The grease drum and dumpster doors and lids are not closed.
  Ensure the dumpster lids and covers are closed to prevent infestation of pests.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2750 - Repeat Grease barrel is heavily soiled an have an accumulation of debris. Pooling grease noted on the concrete and may drain down into nearby storm drains with rain.
  Grease barrel is to be cleaned at a frequency that prevents the build up of soil. Remove grease from concrete. Ensure dumpster is emptied at a frequency to prevent overflow and that the drainage process does not result in spilled grease on the concrete.
• 3030 - Repeat No disposable towels were provided at the hand washing sink at the front counter area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Caulking is deteriorated or missing around the mop basin splashboard area. Gap present between the 3 compartment sink and the wall.
  Replace damaged and missing caulking. Seal area between the sink and wall to facilitate cleaning and prevent pest harborage.
• 3170 - Repeat Several missing or loose floor tiles throughout the kitchen with pooling water noted in areas with missing or broken tiles. Floor is not sloped to drains. Coving cracked, or missing especially around wet areas such as the mop basin area and behind the fryers. Floor grouting is eroded or missing in several areas.
  Replace damaged, missing floor and coving tiles. Slope floor to drains during floor repair to prevent standing water on the floor. Replace recessed grouting.
• 3180 - Repeat Floor is soiled with standing grease, dirty water and food debris especially in areas with broken or missing tiles, under fryers and under shelving near fryers. Debris noted under storage shelving.
  Continue thoroughly cleaning the floor. Ensure flooring is repaired or replaced to facilitate cleaning. Maintain the floor in a clean, dry grease free manner.
• 3340 - Critical Repeat Containers of chemicals stored next to the 3 compartment sink, dishwashing area, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 09, 2006 (Routine)

• 0060 - Critical The person in charge failed to identify the sanitizing agent to be used for sanitizing tableware, the correct level of the agent to be used and did not know where to find the test kit for the sanitizing agent.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Critical Employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hands. During this inspection, while food preparation and service were conducted, no food service workers washed their hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 - Critical Unwrapped or uncovered food in the reach in refrigerator under the taco make station and in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0530 - Opened and uncovered packages of food items for the taco make station stored in standing water in the bottom of the reach in refrigerator.
  Remove standing water from the refrigerato. Ensure all food items are stored in durable leakproof, and covered containers to prevent contamination.
• 0550 - Ice scoop handle in contact with ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Boxes of chicken in the walk in refrigerator stored on the floor or food stored less than 6" above the floor. Additionally opened package of buns stored in a cardboard box with other miscellanous non-food items.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the cardboard used as a floor cover throughout the facility and the rusty storage shelving above and near the 3 compartment sink 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.
• 1100 - The food contact surface of the ladles and other miscellaneous utensils, lids etc. are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair, replace or remove damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1530 - The dishwasher and manager could not produce a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The overall store manager provided the kit on arrival.
  Ensure a working test kit is available to dishwashing personnel, and alternate management during all hours of operation so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Unused Blodgett oven and several miscellaneous pieces non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:The missing back panel to the reach in freezerThe cracked and bowing light covers held in the frames with cardboardThe damaged walk in freezerThe top panel of the microwaveThe broken chemical dispenserThe soda dispenser, with pooling soda on the floor
  Repair or restore the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1570 - The door gasket of the Delfield reach in refrigerators are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following utensils and equipment food contact items were observed soiled to sight and touch: The pans stored shelving near the 3 compartment sinkThe preparation area for the taco make table, and some table tops for food preparationMultiple miscellanous utensils, some clean utensils stored in a container in the mop basin
  Clean and sanitize these surfaces for food contact.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Under, behind, inside bottom cabinets, in front of, and on cardboard used as floor covers under all deep fat fryers
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelvingThe soda dispenserThe hot holding unitLedges between food service/preparation tables
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine now and routinely.
• 1800 - The nonfood contact surface of the mop sink has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Tableware were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Boxes of single service items stored on the floor were observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Repeat Single service items throughout the food preparation, serving area, and storage areas were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2190 - No hot water available from the handwashing sink at in the front counter area.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet, at the mop sink, as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Critical The handwashing sink located at the front counter with a soiled wiping cloth, and the handwashing sink in the food preparation area that contains, soiled cloth, food debris, utensils and a chemical spray bottle, are blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the all items preventing its use.
• 2310 B - The handwash station at the kitchen, food preparation area, is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 - Critical The floor drains throughout the facility have visible standing soiled water and debris in the drains, but not backing up into the facility.
  IMMEDIATELY HAVE THE DRAINS CLEARED. Ensure that grease, paper and other debris are not washed down the floor drains.
• 2350 - Critical The leak in the kitchen handwashing sink plumbing causes water to spray up to the ceiling WHEN THE WATER IS TURNED ON.
  Water turned on at the request of the inspector and again secured during the inspection. IMMEDIATELY repair the handwashing sink plumbing.
• 2620 - There are grease drum is not covered.
  Ensure the grease drum is covered with with a snug fitting lid to prevent infestation of pests.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2750 - Grease barrel is heavily soiled an have an accumulation of debris.
  Grease barrel is to be cleaned at a frequency that prevents the build up of soil.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not tightly closed and gaps noted over top of door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - Repeat No disposable towels were provided at the hand washing sink at the front counter area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3140 - Employee personal items located throughout the facility.
  Provide a designated area for employee personal items away from food, equipment, single-service and single-use articles to protect them from contamination.
• 3170 - Repeat Light in the exhaust hood in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3170 - Several damaged ceiling tiles noted.
  Repair or replace light.
• 3170 - Repeat Several missing or loose floor tiles throughout the kitchen with pooling water on tiles or coming from under tiles when pressure is put on that area of the floor. Floor grouting is eroded or missing in several areas.
  Replace damaged, missing floor tiles. Ensure the floor is repaired to prevent water beneath tiles and sloped to prevent pooling water in corners. Replace damaged ceiling tiles.
• 3180 - Repeat Soiled ceiling tiles and moldy ceiling vents noted in need of cleaning.
  Clean ceiling tiles and vents and ensure they are 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.
• 3180 - Repeat Flooring through the kitchen, front counter area, in the walk in refrigerator, behind and under equipment and counters heavily soiled with food debris, grease and standing water, putrid in some areas, pooling soda syrup under the soda dispensing machine, pooling grease and water around and under the fryers, cigerrette butts in the storage area, etc, ...noted in need of cleaning.
  Clean entire floor now and maintain the floor in a clean, dry grease free manner.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Containers of chemicals stored in the kitchen handwashing sink and above the 3 compartment sink, dishwashing area, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 07, 2006 (Routine)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor( case of catsup, oil jugs).
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The food contact surfaces of the damaged breading tub and crusty sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the tub and sheet pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Soda dispenser/ice bin at drive thru leaks onto the floor.
  Repair the leaks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or replace the unit.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces:wire racks above the chicken display case, overhangs at taco station, small scale, chicken walk in, chip trays and warmer, pans of labels, monitors.
  Clean and sanitize these surfaces.
• 2000 - Drink lids were observed stored with the food-contact surface facing upward.
  Store single service and utensils covered or inverted to prevent contamination while in storage.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Lights in exhaust hood not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor, some light shields , and ceiling tiles 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.

November 23, 2005 (Routine)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat Foods cold holding at improper temperature in the front walk in unit.
  Repair the walk in immediately. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below until repaired. Discard all potentially hazardous foods that have exceeded 41F for four hours or more.
• 0820 - Critical Repeat Foods hot holding at improper temperatures in various warmers.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Repeat The door handle on the chip cabinet is in disrepair.
  Repair or replace the door handle in accordance with the manufacturer's specifications.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces:ice maker and ice dispenser, soiled metal racks throughout, bag-in-a-box system, chicken walk in(top to bottom), all reach in door gaskets, reach in freezer, overhangs at the taco station, computer monitors, Pro Max toaster, manuals and instruction cards stored above it,...
  Clean and sanitize these surfaces.
• 2350 ii - Repeat Plumbing connections at the back handsink foot pedal are leaking. The neck of the faucet is flopping around, not secure.
  Plumbing systems and components shall be maintained in good repair.
• 3020 - Soap was not provided at the hand washing lavatory at the front counter.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Floor tiles are not maintained in good repair: numerous broken or missing tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors, baseboards, ceiling tiles, light covers all noted in need of thorough 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.
• 3240 - Repeat Handwashing facility in back kitchen is unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

August 25, 2005 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0820 - Critical Foods hot holding at improper temperature in taco station warmer.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Service unit to ensure it can maintain product temperature.
• 0820 - Critical Foods cold holding at improper temperature in the top of the taco station refrigerator.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Service unit.
• 1060 - The nonfood contact surface of the woven straw basket is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the basket. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1450 - The walk in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment (food stored floor to ceiling, bagged food for donation taking up one whole shelf) .
  Provide additional freezer equipment necessary to maintain food items at 0F or have smaller, more frequent deliveries. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Do not allow food for donations to take up much needed storage space.
• 1570 - Repeat Equipment observed in a state of disrepair: warmer door handles, heat lamp bulbs, lemonade tubing.
  Repair the warmer door handles, replace burned out heat lights at fry bin, and repair the leak at the lemonade tubing to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 B - Repeat Observed accumulations of mold, grease deposits, or other soil on the following surfaces: ice maker interior, drink and ice dispensers, prep tables, the taco station (overhangs, doors, fan covers,...), chicken walk in, laminated recipe charts, ovens, chip trays in the warmer,...
  Clean and sanitize these surfaces.
• 2000 - Single service items observed unprotected from contamination(sleeve of cups on floor under the three compartment sink).
  Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
• 2350 ii - Plumbing connections under both hand wash sinks are leaking. Faucet neck flops around in the back hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - The hand sink basin at the front line is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Repeat Floor under equipment, some ceiling tiles and vents noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facilities are unclean and not maintained. Caulk peeling off the splash guard at front sink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Secure and recaulk the splash guard.
• 3260 - Employees are storing phones, purses, ... in prep area.
  Designate and use a seperate area for employees' possessions.

May 25, 2005 (Routine)

• 0570 - Repeat Soiled wiping cloths improperly stored (in basket hanging on side of dish sinks).
  Ensure wet wiping cloths are kept clean and are stored in a chemical sanitizer at the proper concentration between uses.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The food contact surface of the damaged measuring cup is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the cup to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Two light bulbs are out in the french fry bin warmer.
  Repair the lights to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: roller carts, shortening rack, bottom of fryers, ovens, corn stick pan, day dot pan, plastic wrap dispenser, ice maker interior, counter area by front hand sink, metal racks above display warmer, overhangs at taco station, chip warmer.
  Clean and sanitize these surfaces.
• 3180 - Repeat Floor, baseboards, mop station, and some wall areas in the kitchen 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.

February 28, 2005 (Follow-up)

• 1400 - The drip tray under the self service soda dispensers is clogged.
  Repair the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: crusty sheet pans, overhangs at taco station, chicken walk in, fry bin light assembly, warmer cabinets.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Some floor areas and drains 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.

February 21, 2005 (Follow-up)

• 0550 - Repeat Dispensing utensils improperly stored between uses: ice scoop laying in the ice in the ice maker.
  Store in-use utensils or dispensing utensils in the ice with the handle up out of the ice or in an approved holder.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor (walk in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0640 - Repeat Food is subject to environmental sources of contamination during storage and preparation. Heavily soiled cases of seasoning on rack next to the hand wash sink. Old cases, wrappers laying on food packages and single service items.
  Protect food from environmental sources of contamination during preparation and storage.
• 1100 - The damaged plastic containers and BBQ basket are in disrepair, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - There was no temperature measuring device located in the biscuit freezer.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1580 - One cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits, food, or other soil on the following food contact surfaces: taco station (top to bottom), moldy ice maker interior, reach in freezer, shortening storage area, chicken walk in(top to bottom), dry goods storage area, roller carts, wrap dispenser, top of oven, chip warmer cabinet and trays, reference sheets, shelf over toaster, day dot pans, microwave ovens and shelf, lowboy refrigerators and freezers, heat lamps,...
  Clean and sanitize these surfaces.
• 1800 - Repeat The nonfood contact surfaces of the exhaust hood filters, trash cans, chemical storage area,... have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Numerous cases of single service items and food observed greasy and soiled.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Do not soil cases of product.
• 2350 ii - Repeat The sink basin at the front counter is slow to drain. The foot control at the back hand sink is missing. The faucet neck is loose at the back hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Light bulbs in kitchen and walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3180 - Repeat Many floor, wall, and ceiling areas 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.
• 3220 - Mops not hung up to air dry. Soiled heads piled next to ice maker.
  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.
• 3260 - Employee's coat stored on cases of food .
  Store all employees' belongings in a seperate, designated area.
• 3270 - Critical Dead roach observed on a bag of flour. Pest droppings observed on another case. Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Take approved control steps when needed.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

January 06, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses: ice scoop laying in the ice in the ice maker.
  Store in-use utensils or dispensing utensils in the ice with the handle up out of the ice or in an approved holder.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0640 - Food is subject to environmental sources of contamination during storage and preparation. Cases of product stored on wet floor. Heavily soiled cases of seasoning on rack next to the hand wash sink. Old cases, wrappers laying on food packages and single service items.
  Protect food from environmental sources of contamination during preparation and storage.
• 1100 - The food contact surface of the crusty and cracked sheet pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove the damaged and crusty pans. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - There was no temperature measuring device located in the taco station refrigerator (outside thermometer inaccurate).
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The door gasket on the taco station refrigerator is damaged. Equipment is leaking by the dish sinks and under the hot holding station.
  Replace the gasket in accordance with the manufacturer's specifications. Repair ALL equipment leaks.
• 1600 - The compartments of the dish sinks are heavily soiled.
  Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1750 - Used aluminum foil pans observed washed and stored under the biscuit oven.
  Discontinue the reuse of single-use containers.Obtain approved food storage containers designed for your food storage needs.
• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits, food, or other soil on the following food contact surfaces: all racks,soiled containers and lids stored with clean ones, taco station (top to bottom), moldy ice maker interior, reach in freezer, shortening storage area, chicken walk in(top to bottom), dry goods storage area, roller carts, wrap dispenser, warmer cabinets,...
  Clean and sanitize these surfaces.
• 1800 - Repeat The nonfood contact surfaces of the exhaust hood filters, trash cans, chemical storage area,... have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Repeat Dumpster or outside waste oil container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulbs in kitchen and walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Light out in the walk in freezer.
  Repair the fixture. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Repeat 1.Kitchen floor is heavily damaged. Water seeping up around the tiles. Smell of waste. 2. No one is able to turn on the exhaust hood lights.
  WITHIN 24 HOURS, HAVE THE DAMAGE AND LEAK EVALUATED AND REPAIRS BEGUN. WILL FOLLOW UP. ALL FLOOR DAMAGE IS TO BE REPAIRED. Repair lights in the exhaust hood. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Many floor, drains, wall, and ceiling areas 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.
• 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 29, 2004 (Routine)

• 2350 ii - Plumbing connection at the back hand sink foot control is leaking. The faucet neck is loose.
  Repair the hand sink. Plumbing systems and components shall be maintained in good repair.
• 1570 - The door gasket on the taco station refrigerator is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of grease deposits, mold, food, or other soil on the following food contact surfaces: dining room drink station, ice maker interior, warmers, overhangs at taco station, Traulsen freezer, reach in units' door gaskets, fryer bottoms, plastic wrap dispenser, crusty sheet pans.
  Clean and sanitize these surfaces for food contact.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Repeat 1. Broken floor tile at mop station, 2. light out and missing shield in walk in freezer, 3. one hood light out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1580 - Two white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3300 - Facility is storing lots of leftover food (for donation) in the walk in freezer, taking up needed space.
  Donations must be picked up at a frequency that prevents the accumulation of product in the facility.

July 14, 2004 (Follow-up)

• 3270 - Critical Numerous flies observed in the kitchen. Effective methods are not being used to control pests
  When pests are found, use methods such as trapping devices or other means of approved pest control (certified pest control operator required). Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Sanitation and the elimination of food sources also needed.
• 3170 - Repeat Kitchen floor is not maintained in good repair (numerous broken ties, missing grout).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. *Manager stated needed 30 more days to finish.
• 2720 - Repeat Dumpster was open or uncovered (door ).
  Cover all waste containers when not in continuous use.
• 3180 - Repeat Kitchen floor drains especially near drive thru noted in need of cleaning/deodorizing.
  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.
• 1100 - Repeat The food contact surfaces of the damaged plastic pitcher is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the pitcher. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2000 - Repeat Single service items observed unprotected from contamination on storage area racks (aluminum foil pans and lids).
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0570 - Repeat Wiping cloths improperly stored between use (heavily soiled rags laying in the sanitizer dispenser.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Launder or discard clothes often.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: taco station overhangs, reach in freezer, chicken walk in(top to bottom), ice maker interior, wire racks near taco station, fry bin and lamp, moldy soda dispensers in dining room, roller bases, lowboy reach in refrigerators, metal chip trays,....
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3330 - Critical Working containers of cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3300 - Soiled, broken scale in chemical storage area.
  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.
• 2600 - The recyclable refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Move the cardboard dumpster onto the asphalt or provide a concrete pad..
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 15, 2004 (Routine)

• 3270 - Critical Roach observed running across the chicken holding station. Effective methods are not being used to control pests
  When pests are found, use methods such as trapping devices or other means of approved pest control (certified pest control operator required). Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Sanitation and the elimination of food sources also needed.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 2720 - Dumpster was open or uncovered (door and lid).
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 0820 - Critical BBQ sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3170 - Kitchen floor is not maintained in good repair (numerous broken ties, missing grout). Light not working near taco station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor (especially behind cook line) and drains, walls, ceiling tiles and vents noted in dire 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.
• 1100 - The food contact surfaces of the damaged plastic pans, lids, and damaged wire basket (at BBQ sauce) are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2000 - Single service items observed unprotected from contamination on storage area racks.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (shortening and bag of soda laying on the floor under trash).
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Wiping cloths improperly stored between use (heavily soiled rags laying on bags of breader and single service wrap).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: overhang at hot and cold well area, taco station overhangs, scale, wedge cooking station, reach in freezer, bag-in-the-box rack, chicken walk in(top to bottom), ice maker interior, wire racks near taco station, plastic wrap dispenser, oven, fry bin and lamp, moldy soda dispensers in dining room, roller bases, cookline equipment,....
  Clean and sanitize these surfaces for food contact.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1800 - The nonfood contact surface of the brooms and mops has accumulations of grime and debris. The chemical storage area needs cleaning and organizing.
  Clean the brooms, mops, and buckets at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0640 - Food is subject to environmental sources of contamination during preparation. Blue box of raw chicken balanced on the trash can at the breading station.
  Protect food from environmental sources of contamination during preparation. Never place food or food contact equipment on a trash can .

April 06, 2004 (Other)

March 01, 2004 (Follow-up)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, soda dispensers, chip warmer, toaster and shelf above, fry bin and lights, overhang at taco station, reach in freezer.
  Clean and sanitize these surfaces for food contact. Enforce a detailed, ongoing, cleaning schedule that covers all equipment and surfaces.
• 1170 - Repeat Gaps observed between filters in exhaust hoods.
  Eliminate gaps between filters.(parts have been ordered)
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. (corrected at this time)
• 3180 - Repeat Floor 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.

February 25, 2004 (Follow-up)

• 0820 - Critical Repeat Leftover BBQ sauce not preheated, hot holding at improper temperature.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. ALWAYS preheat foods to 140F (165F if a leftover) before placing in a preheated holding unit.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Repeat Kitchen floor, baseboards, some doors, wall areas and ceiling areas 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.
• 3170 - Repeat Damaged wall trim near back door is not maintained in good repair. Light bulb out in walk in freezer.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0450 C - Styrofoam bowls used as rice scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Provide and use approved scoops for all food dispensing. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3300 - Repeat Premises has accumulation of litter around dumpster.
  Maintain the premise free of litter.
• 3030 - Repeat Disposable towels sitting on racks and counter, not in the dispensers.
  Hand drying devices such as individual disposable paper towels in a dispenser, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1170 - Repeat Damaged and dirty filters observed in the hoods. Large gaps between filters.
  Eliminate all gaps between filters. Replace all damaged filters.
• 3260 - Repeat Employees' belongings improperly stored.
  Provide and use a seperate, designated area for employees' coats, purses,.....
• 1100 - Repeat The food contact surfaces of the damaged mixer whisk and BBQ sauce strainer , rusty metal racks, and rusty taco station racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - The lowboy freezer was observed in a state of disrepair and damaged.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it and any other equipment that does not work.
• 2000 - Repeat Single service items were found stored on the floor.
  Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: toaster, chip warmer, ALL reach ins (inside and out), metal unit next to breading station, ice maker interior, plastic wrap dispenser, overhans at taco station, fry bin light assembly, condiment trays, drink dispenser unit,....
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soiled metal racks, scale, all exhaust hood filters, ovens, lard storage rack, chemical storage area,.....
  Maintain nonfood-contact surfaces of equipment clean.
• 1320 - There was no temperature measuring device located in the walk in freezer. Gauges on the two walk in refrigerators are inaccurate. (back ups provided inside)
  Provide an accurate temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

January 20, 2004 (Routine)

• 0820 - Critical Leftover BBQ sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Rapidly preheat all leftovers to 165* before placing a preheated warmer.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Repeat Floor, walls, doors, baseboards, and ceiling in the kitchen 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.
• 3170 - Repeat Several broken, missing floor tiles, damaged, missing doorway trim pieces observed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2350 ii - Plumbing connections under the front hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3300 - Repeat Premises has accumulation of litter and a pallet at the dumpster.
  Maintain the premise free of litter and unneeded items..
• 3030 - Repeat Disposable towels observed laying on rack, counter, not in dispensers provided.
  Hand drying devices such as individual disposable paper towels in a dispenser, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1170 - Repeat Large gap between exhaust filters in the hood system.
  Alter or replace equipment so that the filters have no gaps between them.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk imn freezer.
  Replace burned out bulb. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: toasters, sauce warmer, entire taco station including overhangs, fryers, breading station, shortening cart, chip warmer, frybin, prep tables, microwave, ice maker (mold inside), soiled plastic items sitting around kitchen, biscuit freezer, wrap dispenser, everything in the chicken walk in, ....
  Clean and sanitize these surfaces for food contact.
• 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:exhaust filters, EVERY metal rack, mop station, dry goods storage area, ovens, roller carts, trash cans,.....
  Maintain nonfood-contact surfaces of equipment clean.
• 1100 - Repeat The food contact surfaces of the heavily soiled, rusty scale and the rusty metal racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the scale to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0470 - Critical Unwrapped or uncovered food in storage.Cut open bag of rice in storage area, stacked pans of uncovered biscuits in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3260 - Repeat Employees are storing coats, shoes in food and single service storage area.
  Store any employee belongings in a seperate, designated area.
• 0220 - Critical A worker is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

September 24, 2003 (Routine)

• 3300 - Repeat Premises has accumulation of litter. Pallets and chair observed next to dumpster.
  Maintain the premise free of litter.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: french fry bin, drink and ice dispensers in dining room, warmer cabinet, steam cabinet, entire taco station (top to bottom), lard cart, reach in freezer, oven, scale, ice maker iunterior, crusty sheet pans.
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: back of menu boards.
  Maintain nonfood-contact surfaces of equipment clean.
• 0790 - Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kithcne.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Keep the dispensers stocked.
• 1100 - The food contact surface of the damaged french fry scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1170 - Repeat Filters are missing in the exhaust hoods.
  Replace the missing filters, eliminate all gaps.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
  Replace the burned out bulb. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Repeat Areas under and behind equipment, the wall at the dish sinks, the entire mop station noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Fruit flies observed in the mop station area.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0570 - Wiping cloths improperly stored between use (0 ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50 ppm chlorine) between use.
• 2000 - Case of cups were found on floor, packet of disposable gloves stored in a soiled insert pan.
  Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

June 24, 2003 (Routine)

• 2720 - Dumpster door left open.
  Cover/close all waste containers when not in continuous use.
• 3300 - Dumpster enclosure has accumulation of litter
  Maintain the premise free of litter.
• 3240 - Handwashing facilities are not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Rpair faucet neck and the soap dispenser.
• 1100 - The food contact surface of the rusty scale and storage racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Resurface or replace the scale and rack to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - Repeat There was no temperature measuring device located in the biscuit freezer.
  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.
• 2890 - Repeat Light bulbs in storage area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Floor at taco station is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1170 - Large gaps observed between grease extraction filters in the hood system.
  Repair/ reconfigure hood to eliminate gaps between the filters.
• 1400 - The soda dispenser drain is clogged in the dining room.
  Unclog/repair the unit so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reach ins, toaster, warmer cabinets, wedge warmer unit, glove dispenser, microwave, ice maker interior, walk in interior, self-serve soda unit,...
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ovens, taco station, wire racks, cookline equipment,...@EQUIPMENT@.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Kitchen walls, floor, exhaust hoods, walk in walls, fans 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.
• 3260 - Repeat Employees are storing personal items in the prep area.
  Employees must store any personal items in a seperate, designated area away from the food, dishes, and single service.

March 18, 2003 (Routine)

• 0820 - Critical Chicken, beans, and BBQ sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  Clean up the dry storage area. Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: toaster, rack above it, fry station light, overhang at taco station, reach in at taco station, microwave oven, walk in cooler racks and walls, condiment trays.
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf under drive thru register, ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - Old equipment on ice maker and in dry storage area was observed in a state of disrepair and damaged.
  Remove all broken equipment promptly.
• 1570 - Shipping film still attached to new pieces of equipment.
  Remove all shipping plastic film.
• 1570 - The door gaskets of the taco station reach in are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Gaps observed between exhaust filters in both hoods.
  Install filters properly to eliminate all gaps.
• 3260 - Repeat Employees' clothing stored with food.
  Designate and use a seperate storage area for employee possessions.
• 3030 - Repeat Disposable towels were not provided in the dispenser at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1100 - Repeat The food contact surface of the crusty sheet pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the sheet pans with hardened food debris built up on the edges. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3180 - Repeat Kitchen floor 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.
• 1060 - The nonfood contact surface of the damaged front counter is not easily cleanable, 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.
• 3170 - Exhaust hood lights, floor by taco station are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair all lights. Repair the floor tiles.
• 0220 - Critical A worker is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2890 - Repeat Light bulbs in dry storage area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2190 - Water from the handwashing sink at ladies' room sink was measured at a temperature less than 110F.
  Must provide hot and cold running water at the rest room hand sinks. Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of soil.

January 21, 2003 (Routine)

• 3270 - Critical Numerous mouse droppings observed in kitchen.Harborage conditions exist. Food debris on floor throughout the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Effective methods are not being used to control pests. Bait stations not maintained.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (gaps at corners of back door).
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration ( 400ppm+).
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the biscuit reach in or the cold holding well.
  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.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No paper towels in the dispenser at the kitchen hand sink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 2720 - Outside grease container was uncovered.
  Cover all waste containers when not in continuous use.
• 3260 - Repeat Employees are not using the coat hooks provided.
  Employees must store all personal items in a seperate designated area, away from all food, dishes, and single service.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: toaster, several sheet pans, heat lamps.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice maker interior, taco reach in gaskets, steam cabinet, lid dispenser at self serve counter, condiment trays at drive thru, all walk in racks and carts,...
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ovens, metal shelves in kitchen, fryers,exhaust hood filters,...
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floors, walls, ceiling tiles, and vents, walk in walls, door 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.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent. Also loose light panel in back prep area.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 0450 C - Metal insert pan used as an ice scoop, left in the maker.
  Minimize bare hand and arm contact with exposed food. Provide and use an approved ice scoop. Store with handle up out of the ice.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 1570 - Repeat 1.Door handles on the hot holding cabinets were observed in a state of disrepair and damaged. 2. Gaps between the exhaust hood filters.
  1.Repair the handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handles, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter. 2. eliminate all gaps between exhaust filters.
• 3240 - Handwashing facility not maintained in mens' room.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.Remove moldy caulk, secure sink and recaulk.
• 2350 ii - Repairs needed to the ice maker and ice bin drains (missing pipes).
  Plumbing systems and components shall be maintained in good repair. Provide required drain piping to reach target drains.