Log Cabin Pancake House, 1614 Atlantic Avenue, Virginia Beach, VA - Restaurant inspection findings and violations

September 17, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Corrected During Inspection Critical Canaloupe (52 F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the walk-in refrigerator's handle has accumulations of grime and debris. The gaskets to some of the kitchen refrigerators are in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Floor below the large commercial mixer is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor is noted in need of cleaning in the following areas: below slicer table, below ice machine.
  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.

June 03, 2009 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: salt in large bag.
  Store food in packages, covered containers, or wrappings.
• 2000 - Wet stacking of glasses at waitstation observed.
  Store glasses in a self-draining position that allows air-drying.
• 3170 - A few floor tiles in the dry storage room are damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Hood filter above fryer need cleaning.
  Maintain hood system vent filters in a clean condition.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 20, 2008 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Corrected During Inspection 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer in the back room..
  Clean and sanitize these surfaces for food contact.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: equipment storage drawers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the shelving throughout 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.
• 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.

March 06, 2008 (Routine)

• 3170 - the walls in the kitchen is not maintained in good repair, also the back splash at the waitress area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under the equipment t 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 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

August 01, 2007 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ham in thr refrigerator.
  Store food in packages, covered containers, or wrappings.
• 0820 - Critical Creamers cold holding at improper temperatures.71
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: large mixer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the tops of the equipment, 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.
• 2890 - Light bulb in the grill area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Repeat Cooling unit fan covers in the walk innrefrigerator noted in need of cleaning. Walls in the kitchen also
  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.

April 19, 2007 (Routine)

• 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.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: butter.
  Store food in packages, covered containers, or wrappings.
• 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.
• 0820 - Corrected During Inspection Critical Repeat Butter cold holding at improper temperaturesAls the hard boiled eggs.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Repeat Walls in the kitchen noted in need of cleaning, also the cooling unit inthe walk in refrigerator fan cover.
  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 - 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.

March 16, 2007 (Routine)

October 03, 2006 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0820 - Corrected During Inspection Critical Eggs cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sin gle service storage containers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the shelving 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 - Repeat CEiling and light covers in the preperaion areanoted in need of cleaning.The cooling unit fan cover in the 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.

June 22, 2006 (Routine)

• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0570 - Wiping cloths stored in sanitizer >200 ppm.
  Ensure cloths used for wiping food spills are not stored in sanitizer solution that is 50 - 100 ppm.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - The nonfood contact surface of the wooden pallet storing dry goods 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Observed accumulations of encrusted food deposits or other soil on the following food contact surfaces: spigot area of the juice machine
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units, the vents in the fume hood and the inside of some of the refrigeration units not currently being used have 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishes and utensils run through the dishmachine that was not injecting sufficient sanitizer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Clean glasses were observed stored in a position that does not allow air-drying.
  Store glasses in a self-draining position that allows air-drying - not stacked.
• 2660 - There is no cover to the refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - No disposable towels were provided at the hand washing lavatory on the cookline.
  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
• 3150 - 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.
• 3180 - Repeat Wall in the dish area and the floors under and around equipment are 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 - Employees are not using the dressing rooms, designated area or lockers provided to store personal items.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Premises are not being routinely inspected for evidence of pests - evidence of ants near dishmachine.
  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.

March 15, 2006 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the chest freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The door gasket to various refrigeration units are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2260 - Corrected During Inspection Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3045 - Corrected During Inspection 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.
• 3170 - Wall on cookline is not maintained in good repair - small holes.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 19, 2005 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0650 - Corrected During Inspection The food on display is not protected from contamination - common bowl of margarine in a common bowl not on buffet or covered.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0820 - Critical Cooked canned apples hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical Coffee creamers cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and 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.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods - for fried eggs on the buffet.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1570 - Repeat The door gasket of various refrigeration units are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1730 - The thermometer in the make table on the cookline is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside reach in freezer on the cookline and the spigot area of the juice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the door gaskets to various refrigeration units have 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.
• 2000 - Clean plates were observed stored uncovered or not under a sneeze guard.
  Store equipment and utensils covered or inverted to prevent contamination.
• 2260 - Corrected During Inspection Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2310 - Critical Repeat The handwashing facility located in the bar area is blocked, preventing access by employees for easy handwashing - hose attached to faucet.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hose preventing its use.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door - men's restroom.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3180 - Floors under equipment and wall in the dishwashing area are 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.
• 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.
• 3330 - Corrected During Inspection Critical Working containers of powered soap 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.
• 3380 - Critical Repeat Chlorine sanitizer in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 - 100 ppm.

May 20, 2005 (Routine)

• 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - In-use utensils improperly stored between use - butter scoop stored in cup of water less that 140 F.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and 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.
• 1330 - Repeat There is no data plate on the warewashing machine - machine needs chemical operation specifications.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat The door gasket on the refrigeration units on the cookline.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishes, utensils and equipment washed in the dishmachine that was not injecting sanitizer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - two on the sprayer hose in the dish area and hose attached to sink at bar.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Corrected During Inspection Critical The handwashing facility located on the cookline and at the bar were 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 sanitizer bucket in the kitchen and the hose on the sink at the bar which is preventing its use.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - men's restroom.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 - 100 ppm.

May 20, 2005 (Routine)

• 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - In-use utensils improperly stored between use - butter scoop stored in cup of water less that 140 F.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and 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.
• 1330 - Repeat There is no data plate on the warewashing machine - machine needs chemical operation specifications.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat The door gasket on the refrigeration units on the cookline.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishes, utensils and equipment washed in the dishmachine that was not injecting sanitizer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - two on the sprayer hose in the dish area and hose attached to sink at bar.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Corrected During Inspection Critical The handwashing facility located on the cookline and at the bar were 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 sanitizer bucket in the kitchen and the hose on the sink at the bar which is preventing its use.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - men's restroom.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 - 100 ppm.

March 08, 2005 (Pre-Opening)

• 1330 - There is no data plate on the warewashing machine - contractor servicing the machine has been contacted and will be providing specifications for the converted dishmachine very shortly.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - The door gasket of the various refrigeration units are in poor repair - scheduled to be replaced.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Handles to make table in the drink preparation area were observed in a state of disrepair and damaged - scheduled to be replaces today (3/8/05).
  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 door handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 08, 2005 (Pre-Opening)

• 1330 - There is no data plate on the warewashing machine - contractor servicing the machine has been contacted and will be providing specifications for the converted dishmachine very shortly.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - The door gasket of the various refrigeration units are in poor repair - scheduled to be replaced.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Handles to make table in the drink preparation area were observed in a state of disrepair and damaged - scheduled to be replaces today (3/8/05).
  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 door handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.