June 17, 2009 (Routine)

• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes by foodservice employees engaged in multiple foodhandling tasks.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH MANAGER.
• 2-401.11(A) - Critical Repeat (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Tuna (salad bar--48F),2) Chicken (salad bar--50F),3) Bleu cheese (salad bar--50F),4) Feta cheese (salad bar--48F),5) Melons (salad bar--48F),6) Coleslaw (service line--54F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
• 4-204.112(B) - (CORRECTED DURING INSPECTION) There was no temperature measuring device located in the following cold or hot holding equipment:1) Delfield reachin cooler
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-203.14(B) - Critical Repeat (CORRECTED DURING INSPECTION) Observed the lack of an approved backflow prevention device on the mop sink.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. HOSE WAS TEMPORARILY DETTACHED FROM THE MOP SINK.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

December 10, 2008 (Critical Procedures)

• 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Tomatoes (DPC--48F),2) Cheese (DPC--45F),3) Pasta Salad (service line--48F), 4) Humus (service line--51F), 5) Pesto (service line--45F),6) Tuna (service line--44F).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the mop sink sprayhose.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.

August 06, 2008 (Routine)