Ledo Pizza, 1037 Edwards Ferry Rd, Leesburg, VA - Restaurant inspection findings and violations

September 15, 2009 (Routine)

Violations:

• 1770 C - The shelving and fanguards in the walk-in cooler are dirty.
  Clean this area.
• 3090 - Repeat One of the hood filters is missing.
  Replace the missing filter.
• 3280 - Several dead insects behind the water heater.
  Remove the insects.

December 01, 2008 (Routine)

Violations:

• 0690 - The pizza toppings are stacked too high.
  Do not stack above the level of the pan.
• 1170 - Filters are missing for the ventilation hood.
  Replace the missing filters.
• 1800 - A hole observed in the men's room door.
  Fix the door or replace it.
• 3180 - The walls of the walk-in cooler and the fanguards are dusty.
  Clean the walls and fanguards.

February 28, 2008 (Routine)

Violations:

• 1570 - The pizza prep cooler is not operating.
  Repair the cooler.
• 3090 - One of the ventilation hood filters is missing.
  Replace the missing filter.

October 19, 2007 (Complaint)

Comments:
Complainant states family became ill after eating suspect meal of pepperoni pizza and salads with house dressing.
Pizza and salad ingredients are obtained from an approved supplier. Pizza and salad items are stored in the walk-in cooler (observed at 39 degrees Fahrenheit) until they are needed for preparation. Salads are prepped and then placed wrapped back into the walk-in cooler. Pizza toppings and dough are transferred to the reach-in cooler (observed at 40 degrees Fahrenheit) before preparation. Items are cooked in the oven at 500 degrees Fahrenheit (observed at 505 degrees Fahrenheit).
Salad dressings are commercially made and obtained from an approved supplier for Ledo Pizza. Salad dressings upon arrival are stored in the walk-in cooler (observed at 40 degrees Fahrenheit). Salad dressings are portioned into individual cups and placed in the True cooler (observed at 33 degrees Fahrenheit).
The manager stated no employees have been out with gastrointestinal illness. Also the store has not received any calls of foodborne illness from other patrons.
Based on the incubation period of the complainant and the conditon of the facility and the foods involved, I do not see a link between the illness and Ledo Pizza.

September 17, 2007 (Routine)

Violations:

• 0260 - Corrected During Inspection Critical A can of olives punctured around the seal.
  Dispose of the can.
• 0820 - Critical The pizza prep cooler is 52 degrees Fahrenheit.
  Remove all foods and place in the other cooling equipment in the kitchen. Discontinue use of the cooler until it can maintain 41 degrees Fahrenheit or less.
• 1100 - Cardboard used as a shelf liner in the walk-in cooler.
  Remove the cardboard.
• 3460 - Critical Medicines are located on the dry storage shelving.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Comments:
A slight gas odor observed around the kettle burner.

March 30, 2007 (Follow-up)

Violations:

• 1210 - Repeat Six ventilation hood filters are damaged.
  Repair/replace the filters.
• 1770 C - Repeat The cutting board in the walk-in cooler used as a shelf liner is soiled and had deep cuts.
  Remove the cutting board.
• 2930 - Repeat Daylight observed under the backdoor.
  Replace the torn weatherstrip.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the lavatory near the pick-up window.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Repeat Floor tiles missing under the 3-vat sink.
  Replace the missing tiles.
• 3180 - Repeat The walls and ceiling tiles in the front of the kitchen have an accumulation of oil.
  Clean the walls and ceiling.

March 09, 2007 (Routine)

Violations:

• 0610 - A box of provolone cheese on the floor in the walk-in cooler.
  Place box on the shelving.
• 1210 - Repeat Six ventilation hood filters are damaged.
  Repair/replace the filters.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 C - The cutting board in the walk-in cooler used as a shelf liner is soiled.
  Clean and sanitize the cuttting board.
• 2350 ii - The drain line for the handsink near the pick-up window is missing.
  Replace the drain line.
• 2930 - Daylight observed under the backdoor.
  Replace the torn weatherstrip.
• 3030 - No disposable towels were provided at the hand washing lavatory near the pick-up window.
  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 - Two lights out in the kitchen.
  Replace the worn bulbs.
• 3170 - Repeat Two ceiling tiles are missing near the walk-in cooler and one near the front of the kitchen.
  Replace the missing tiles.
• 3170 - Repeat Floor tiles missing under the 3-vat sink.
  Replace the missing tiles.
• 3180 - The walls and ceiling in the front of the kitchen have an accumulation of oil.
  Clean the walls and ceiling.

September 20, 2006 (Routine)

Violations:

• 0820 - Critical The salad dressing cooler is 51 degrees Fahrenheit.
  Discontinue use of the cooler until it can maintain 41 degrees Fahrenheit or less. If it is not to be repaired remove the cooler from the establishment.
• 0820 - Critical The Victory cooler is 105 degrees Fahrenheit.
  Repair the cooler so that it will maintain 41 degrees Fahrenheit or less or remove from the establishment.
• 1210 - Two of the pizza ventilation hood filters are broken.
  Replace the filters.
• 1800 - The fan guard for the kitchen fan and the walk-in cooler are dusty.
  Clean the fan guards.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the handsink across from the walk-in cooler.
  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
• 3100 - Personal belongings stored on the dry storage shelving.
  Remove these items and provide an area for employees to store their belongings.
• 3170 - Two missing ceiling tiles in the kitchen near the walk-in cooler.
  Replace the missing ceiling tiles.
• 3170 - Floor tiles missing in several areas of the kitchen.
  Replace the missing floor tiles.
• 3460 - Critical A bottle of ibuprofen stored on the shelving across from the 3-vat sink.
  Remove the ibuprofen and place in the office.

April 25, 2006 (Follow-up)

Violations:

• 1570 - Repeat The walk-in cooler floor and some shelves were observed rusty and not easily cleanable.
  Repair the walk-in cooler floor and shelving 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. I
• 3020 - Soap was not provided at the hand washing lavatories just installed.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Soap dispensers on order.
• 3030 - No disposable towels were provided at the hand washing lavatory in the new hand sinks.
  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

Comments:
The hand sink has been added back to the 3-vat sink room. A hand sink has been added to the new soda dispensing area.

March 15, 2006 (Follow-up)

Violations:

• 1570 - Repeat Walk-in cooler floor and some shelves were observed rusty and not easily cleaning.
  Repair the rust in walk-in cooler 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.
• 2280 - Critical Repeat There is no handwash lavatory at the 3-vat sink area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory at dish ware area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

Comments:
Hand sink has been ordered but has not come in yet per Manager. A follow-up will be conducted to ensure the hand sink is installed by 3-vat sink.

March 08, 2006 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Deli ham and turkey cold holding at improper temperatures, low 50's, in the upper part of sandwich prep station.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) noodles and Ledo sauce in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1190 - There is no ambient (air/water) temperature measuring device (degrees F) located in the Victory freezer, prep coolers, fry freezer and Victory cooler.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Walk-in cooler floor and some shelves were observed rusty and not easily cleaning.
  Repair the rust in walk-in cooler 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.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pans.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair the dishmachine.
• 2280 - Critical There is no handwash lavatory at the 3-vat sink area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory at dish ware area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 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.
• 3080 - Less than 20 foot candles of light was noted in the True brand freezer and Victory Freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

Comments:
Critical must be corrected within one week. A follow-up inspection will be conducted on or about March 16, 2006..

September 07, 2005 (Routine)

Violations:

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Sliced ham cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. The ham is piled to high at prep station. Try storing smaller portions at top of prep unit to help maintain temperature.
• 1600 - Repeat The interior surfaces of the upper spray nozzles in the mechanical warewashing machine are plugged with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - Repeat The floor tiles under the dish machine and 3-vat sink are coming loose from floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under can rack and behind the fryer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned often enough in the toilet rooms.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
Correct critical item today. Correct all other items with in 2 days. NOTE: Firm plans to replace floor tile this fall.

June 06, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) as raw ground beef was stored with diced ham at pizza station.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Critical Sliced ham on top of sandwich prep unit holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Keep cover closed when not using.
• 1450 - The proportioned cheese cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional coolers necessary to maintain food items at 41 degrees. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The cooling condenser of walk in cooler was observed blowing condensation onto food storage shelf.
  Repair the cooling condenser 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 cooling condenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the ice deflector in ice machine, the shelf where rolling pins are stored, keg cooler drain pan, and filter cover on Manitowoc freezer 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.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide quaternary at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2350 ii - The handles to the water valves on the spray nozzle at dish machine are missing.
  Repair plumbing.
• 3170 - The floor tiles under the dish machine and 3-vat sink are coming loose from floor. There are two holes in the coving behind the hot water heater.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under the Victory cooler and Manitowoc freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 03, 2005 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1600 - The interior surfaces of the mechanical warewashing machine was observed with 4 of 6 spray nozzles plugged which may decrease the effectiveness of the unit.
  Increase the frequency of cleaning spray nozzles of the unit to maintain unit performance.
• 3180 - Repeat The floor behind front counter along walls and floor under the freezers 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 - Intake air ducts are not being cleaned often enough as they are covered with dust and debris.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests as there is a hole large enough for mice in the coving behind the hot water heater.
  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.

December 03, 2004 (Routine)

Violations:

• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. 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.
• 0800 - Critical Marinara sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 1770 B - Observed food deposits or other soil on the following food contact surfaces: can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the grill area 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.
• 3180 - The floor along walls and equipment legs 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.

September 01, 2004 (Routine)

Violations:

• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2350 ii - Plumbing connections under the 3-vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1100 - The food contact surface of the tea pitchers are stained.
  Replace the tea pitchers to provide a food contact surface that is smooth and easily cleanable, free of stains.

June 03, 2004 (Routine)

Violations:

• 0830 - Critical The ready-to-eat (RTE) commercially processed cheese, marinara sauce, and pasta in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. There is no handle to the flour scoop.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1570 - The Amana microwave oven was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the microwave oven 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 microwave oven replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Less than 20 foot candles of light was noted in the True brand freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms Replace burned out light bulbs.
• 1770 C - Observed residue or other debris on the following nonfood-food contact surfaces: metal ice deflector in ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 3200 - Intake and exhaust air ducts in women's room is 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

February 17, 2004 (Complaint)

Violation: 2930 - Outer opening of the food establishment, front door, is not protected against entry of insects and rodents.
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.
Comments:
Site visit due to a complaint of mice. Inspected facilities and found no evidence of mice, no mouse droppings, no run tracks or marks. Facilities has professional pest control services. There was a gap under the main entrance door large enough for rodent entry. Management stated they will install new weather stripping.

February 06, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the gas grill where the spaghetti is cooked had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0580 - Soiled single-use gloves still in use.
  Discard gloves once soiled. Corrected.
• 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
  Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
• 2890 - Light bulb in Victory cooler was not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2350 ii - Plumbing connection to the hot water valve on faucet of 3-vat sink was shut off due to leaking. The faucet at mop sink is also leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3340 - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of paint must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 07, 2003 (Routine)

Violations:

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands at the sandwich prep station.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0220 - Critical An employee was observed eating in area where they may contaminate food in the kitchen.
  Provide a designated area where employees may eat or snack so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1150 - The nonfood contact surface of the plastic lids used to cover food are cracked and split and can not be easily cleaned..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Condensation was observed dripping from overhead unit in walk in cooler. Tape was observed on the handle of microwave oven which prevents necessary maintenance and easy cleaning.
  Repair the cooling condenser and microwave oven 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 microwave replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3330 - Critical Working containers of cleaner is 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.
• 2830 - Floor wall juncture behind the hot water heater is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.

July 16, 2003 (Follow-up)

Violation: 1570 - The cooling condenser of walk-in cooler was observed with excessive condensate and dripping on floor.
Repair the cooling condenser 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.
Comments:
All items have been corrected from last inspection.

July 09, 2003 (Routine)

Violations:

• 2190 - The handwashing sink by stove is missing the handle to the cold water faucet.
  Repair the cold water faucet handle and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 0470 - Critical The damaged lid to the shredded cheese container is subject to contamination from overhead condensation dripping onto container..
  Corrected.
• 1100 - Critical The food contact surface of several lids to food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the lids 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.
• 1150 - The nonfood contact surface of the cardboard shelving liner used in walk in cooler is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen 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
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

February 06, 2003 (Routine)

Violations:

• 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the front handsink.
  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
• 1570 - There is a filter missing in the ventilation hood.
  Replace the filter.
• 0480 - Unlabeled food containers for the flour/cornstarch.
  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.
• 3220 - Mops and brooms 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.
• 3140 - Locker or other suitable facilities are not located to protect the metro shelving from contamination
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 1100 - Critical Cardboard is used to line shelving in the walk-in cooler.
  Remove the cardboard.
• 3280 - There are rodent droppings and a dead cockroach near the water heater.
  Clean this area.
• 2930 - There are several ceiling tiles missing in the kitchen.
  Replace the tiles.
• 2930 - Daylight can be seen under the back door.
  Seal the door properly.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.