Logan's Roadhouse #333, 12821 Fair Lakes Pkwy, Fairfax, VA - Restaurant inspection findings and violations

June 12, 2009 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed that the person washing dishes handles ande prepares the soiled dishes for loading into the dish machine and then unloads the clean dishes without first washing hands.
  Prepare more than one tray and load them into the machine and then thoroughly wash hands before unloading the clean dishes OR assign two employees to the dish machine so one can work with the soiled ware and the other works only with the clean items.
• 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area wearing hair restraint in an ineffective manner..
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-301.11(B) - Corrected During Inspection Critical Observed that a small bowl is used to dispense croutons.
  Use a scoop with a handle to minimize bare hand contact with the croutons.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Observed beef steak and patties above 41F in 3 door refrigeration unit.
  Remove foods that are above 41 F and if they have been at elevated temperatures for more than 2 hours they should be discarded.
• 4-501.11(A) - Repeat Observed that the salad glass door unit and the three door under counter cooler are operating at temperatures that do not enable them to maintain the food at 41 F or less. The walk in freezer door does not close properly causing air leaks and accumulation of frost. The salad unit had two sheet pans collecting water drippage.
  Have the units serviced and adjusted or repaired as needed. to enable them to function efficently.
• 4-501.11(B) - Shelving in the small reach in refrigerator is rusted and needs replacement.
  Replace the rusted shelves.
• 4-601.11(A) - Critical Observed that some of the walk in shelves are soiled with food residue which can drop onto other foods.
  Clean and sanitize the shelving in the walk in unit to minimize possibility of contamination.
• 4-602.11(E)(4) - Corrected During Inspection Observed ie machine surfaces that are soiled or have mineral residue.
  Clean ice machine surfaces as needed.
• 5-205.15(A) - Critical Observed hand sink leak from drain.
  Repair the leaking drain.
• 6-501.11 - Repeat Several floor and coving tiles are are damaged or missing.
  Replace the tiles to make the floor easily cleanable.

November 12, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Lobster over cheesesticks in freezer; raw beef over vegetables in walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Measured mashed potatoes 117 and 129 degrees F.
  Food discarded. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.

April 25, 2008 (Routine)

• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found laying directly on top of the ice machine.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths was noted. Wet wiping towels were found stored on work surfaces after use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(A) - The motor inside the walk-in freezer leaks causing ice to accumulate on the floor
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the surfaces of the double tier oven at the back cookline.
  The surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior surfaces of the oven located under the hood in the back prep line were coated with grease and debris.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 5-203.14(A) - Critical Observed the drain pipes at the 3-compartment sink and prep sinks are extending below the flood rim level of the floor drains.
  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 providing an air gap as specified under 5-202.13. The water supply line shall be altered so that it doesn't hang below the flood level rim of the dipper well.
• 6-202.12 - The heating elements on the freezer door is not operating properly causing ice crystals to build-up along the rim of the door.
  Repair or replace the broken heating elements. Maintain food service equipment in good repair at all times.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the floors are not maintained in good repair. Some of the tiles in the walk-in coolers and bar are broken or missing.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor n the walk-in refrigerators, walk-in freezer, under oven along the cookline is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 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.

November 21, 2007 (Follow-up)

November 20, 2007 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed sliced tomatoes at 64F and cubed tomatoes at 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.
• 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the quaternary ammonium concentration at 100ppm.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 4-703.11(C) - 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 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 5-205.15(B) - Critical The faucet is leaking at the mop sink.
  A plumbing system shall be maintained in good repair.

July 18, 2007 (Follow-up)

July 18, 2007 (Complaint)

June 21, 2007 (Routine)

• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Large ice scoops found stored on ice machines and not on a cleaned and sanitized surface or on ice dispensers after each use.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The salad dressings on the ice bath were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
  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. Ensure that sufficient amount of ice is placed in the bath for proper cooling and cold holding.
• 4-501.11(B) - The door gaskets of some refrigerators were damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace them.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used for soaking wet wiping towels was not at an acceptable concentration.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Rubber spatula was broken.
  (Discarded) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-601.11(C) - The compartments under the fryers and other cooking equipment at the cookline were observed soiled with an accumulation of grease, dirt, food residue, and/or other debris:
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade and it stand were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 4-703.11(C) - 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 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the front cookline is being used for purposes other than washing hands. It was used for storage of utensils
  A handwashing sink may not be used for purposes other than hand washing.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink located at the bar.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink located at the bar.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Observed that the floor in the food preparation area is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 12, 2006 (Critical Procedures)

September 28, 2006 (Complaint)

March 29, 2006 (Complaint)

March 16, 2006 (Follow-up)

March 13, 2006 (Follow-up)

• 2-103.11L - Repeat Sanitizing capability of dish machine was not verified by staff [by checking booster heater and/or rinse temperature gauge].
  Train all employees in food safety as it relates to their assigned duties.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at bar sink [none detected].
  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.
• 4-501.11B - Repeat The door gasket of one of the refrigeration units is torn and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses at bar.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- black and decker toaster machine.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

March 09, 2006 (Routine)

• 2-103.11L - Sanitizing capability of dish machine was not verified by staff [by checking booster heater and/or rinse temperature gauge].
  Train all employees in food safety as it relates to their assigned duties.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered burgers were seen in one refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use scoops for sour cream were improperly stored in unclean water container.
  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.
• 3-501.16B - Critical Repeat Sauces kept in steel compartments of ref unit near fryers were observed at 45 F and higher.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cooked shrimp 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-301.11 - Repeat Steel refrigeration compartments holding sauces were not maintaining foods at required temperatures.
  Adjust thermostat, ice foods and/or increase separation distance between fryers and foods in cold hold. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.114A - 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.
• 4-501.116 - Corrected During Inspection The operator did not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11B - The door gasket of one of the refrigeration units is torn and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-602.11D - Corrected During Inspection Critical Spatulas and tongs at grill were not being cleaned every four hours as required by food code regulations.
  Clean and sanitize containers when empty to prevent cross-contamination.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: glasses at bar.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- black and decker toaster machine.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.

October 07, 2005 (Follow-up)

September 27, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Repeat Beef on ice was found at 47 F at right of soup station.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition:- ribs- sliced deli meats-prepared foods such as cooked broccoli
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-301.11 - Corrected During Inspection Cooling mechanism for beef and catfish on ice was inadequate to maintain potentially hazardous foods at 41 F or less.
  Change location of steak and catfish so that no external heat affects cold hold status. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not being properly washed , rinsed and sanitized:- cutting blade guards.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 6-501.11 - Repeat A couple of broken wall tiles at juncture with floor were seen near hand wash station by grill.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Repeat A couple of flying insects were seen in the kitchen area.
  Inspect premises on routine basis for the evidence of pests. Work with contractor to eradicate pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 21, 2005 (Critical Procedures)

• 3-501.16B - Corrected During Inspection Critical Steak and chicken in masterbilt unit at 46-48 F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat ribs and steak tips in the refrigeration unit were 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 6-301.14 - 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.

December 08, 2004 (Routine)

• 6-501.12A - Repeat Floors in nned of more regular cleaning.
  All floors, walls, and ceilings must be cleaned regularly. . Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-501.11B - Repeat The door gasket of the Randall Ref is torn.
  CORRECTED - Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-302.11A4 - Critical Unwrapped or uncovered bread needs covering.
  CORRECTED - Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Can Opener.
  CORRECTED- After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 6-501.16 - 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.
• 6-501.11 - Repeat Tiles in walk in need repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - 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.
• 3-501.14A - Critical Bean found cooled in walk in , they were found at 120 F.
  CORRECTED - Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) 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.

February 05, 2004 (Complaint)

February 05, 2004 (Routine)

• 3-501.16A - Critical mashed potatoes hot holding at improper temperatures.
  there was a low level of water in the steamer pan and top part of potatoes were not hot; keep adequate level of water in steamer pan; corrected during inspection
• 6-501.12A - there is an odor of stale beer in thebar at the entrance to the interior of the bar
  clean the floor; All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-501.114A - Critical Repeat 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.; the chlorine santizer container was empty; corrected during inspeciton.REMINDER THAT THE MACHINE MUST BE MONITORED DAILY TO ENSURE THERE IS ADEQUATE HOT WATER AND /OR CHLORINE.
• 3-304.12 - In-use utensils improperly stored between use.Knives are stored in sanitizer solution
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-305.14 - employee using trash can in place of food prep table or other acceptable surface
  Protect unpackaged food from environmental sources of contamination during preparation.; corrected during inspeciton
• 4-501.11B - The shelves in the refrigerator below the deli salad unit are starting to rust
  Rusting equipment requires replacement
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form; scoop used for lettuce was in the lettuce requiring that employees put their hands in the food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.; corrected during inspeciton
• 6-501.11 - several floor tiles are missing from the walkin refrigerator
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.note: manager says the tile replacement is scheduled for this coming weekend
• 3-501.16B - Critical raw hamburger patties on line cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.; corrected during inspection

September 25, 2003 (Routine)

• 4-302.14 - There is no test kit located at the bar for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a ttest kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level., corrected during inspection
• 4-501.11B - The shelves of the bar reachin are starting to rust; the panel of the ice machine sliding door was missing (corrected)
  replace the rusted shelves;
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 6-501.16 - 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.
• 7-102.11 - Critical Working containers of cleaner (spray bottle in ladies room)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.;corrected during inspection
• 3-302.11A4 - Critical Unwrapped or uncovered food in the beer walkin (juices)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - there is water spilled on the floor at the dish machine; there is a build up of ice at the door to the walkin freezer;
  keep the drains cleaned; defrost the freezer as needed
• 3-501.16A - Critical hot rice was 124F
  keep rice at 140f or over in hot holding, corrected during inspection
• 4-903.11A - plates were stored next to hand sink; employee touching knive surface while wrapping table ware
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor; do not touch the eating surface of utensils, corrected during the inspection.
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 5-203.14B - Critical no backflow device noted at hose attached to faucet at rear of dishmachine where hose is attached
  provide backflow prevention to this faucet/hose
• 6-501.111A - noted flies in the kitchen although there is an air curtain
  check food shipments to prefvent insects from entering and ensure that air curtain is working
• 3-301.11C - noted cup used as scoop in cinnamon powder
  use spoons or scoops with a handle to dispense, corrected during inspection
• 6-501.11 - one tile is cracked in the floor outside the meat room
  replace damaged tile
• 4-501.110A - the dishmachine is not sanitizing correctly; gauges are not working and the thermolabel did not turn;
  do not use the dishmachine until it is working correctly; manger called service company which is sending a rep. immediately
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods@ 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.
• 3-304.14B2 - levelof sanitizer was low in container of wet wiping cloths.
  keep level of sanitizer at 300 ppm for quat, corrected during inspeciton
• 5-205.15B - several plumbing fixtures are in disrepair: leak and loose handle at hand sink at beer walkin; loose handles at hand sinks at dishmachine area and at grill lines; leak or drip or possible blocked drain at the dishmahcine
  repair all of these
• 2-301.14A - Critical A food employee failed to wash his or her 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 his/her 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.