Mary's Restaurant, 616 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

September 10, 2009 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical The Cook is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may 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.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food. Cook.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of refrigerators and freezers, shelving in the walk in refrigerator.containers outside of not clean still have labels on them
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Walls and the floor under thye equipmentin the preperation area 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.

Comments:
NO JEWELERY (BRACELETS, WATCHES, CHARM ETC) CAN BE WORN BY PERSONNEL INVOLVED IN PREPARING FOOD. ENSURE ALL PREPARED FOOD ID HANDLED WITH TONGS OR GLOVED HANDSl

May 27, 2009 (Routine)

Violations:

• 1060 - Repeat The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.Covered with cardboard
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment storage containers, outside of theplastic lids
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the rolling storage court 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 The floors, especially in the preperation area noted in need of cleaning.Heavy residue around the legs and under neath
  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.

Comments:
Violations discussed for correction

January 27, 2009 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator (chipped beef)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Walk in refrigerator
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Repeat Improper methods used to thaw FISH. Sitting out at room temperature
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 1 - Critical Potatoes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Repeat Eggs cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean meat slicer
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris The tops and the sides of equipment also need to be cleaned.Fans also need to be cleaned
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean stainless steel pans were not observed stored in a position to allow air-drying.
  Store in a self-draining position that allows air-drying.
• 3180 - Repeat The cooling unit fan cover in the walk in refrigerator noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat 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.

Comments:
EGGS were found out at 90 degrees,recommended to remove to garbage , the cook disposed of as garbage. All food in therefrigerator need to be covered

September 30, 2008 (Routine)

Violations:

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOOD IN THE REFRIGERATORS
  Store food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use.iCE SCOOP STORED IN A DIRTY CONTAINER WITH MOLD.
  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 135F.
• 0790 - Improper methods used to thaw red sauce, sitting out at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 1 - Critical Beef tips hot holding at improper temperatures. 120//BBQ 120
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Salads cold holding at improper temperatures45
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.COVERED WITH CARDBOARD
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no visable temperature measuring device located in the ice cream freezer, and not visable in under counter refrigerators..
  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.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 130.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 146
  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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: preperation table in the back area
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment storage rack and the racks in the walk in refrigerator, clean stainless steel pans outside old labels, bottom inside of some of the refrigerators
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the sides of the equipment has accumulations of grime and debris.The ranges also have build up on them
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat The cooling unit in the walk in refrigerator, fan blade cover is dirty The walls and ceilingthroughout noted in need of cleaning.The wall fans are also 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.
• 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.

Comments:
VIOLATIONS DISCUSSED FOR CORRECTION..

June 23, 2008 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3180 - Floor in kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Inspection conducted during busy time of the morning. Good date marking and food segregation practices.

March 05, 2008 (Routine)

Violation: 0450 C - Utensil without handle (burried in the dry food) used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
Comments:
Good food segregation practices. New food regulation brochure given during inspection.

November 27, 2007 (Routine)

Violations:

• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 0820 - Corrected During Inspection Critical Repeat Chili hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Repeat Margerine and milk cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the standing fan in the kitchen 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.

Comments:
Violations discussed and / or corrected during inspection. Please heat chili to 165 degrees F.before placing in the crockpot to hot hold.

August 20, 2007 (Routine)

Violation: 0820 - Critical Repeat sausage and gravy hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
Violation discussed. Great food segregation practices.

May 21, 2007 (Routine)

Violations:

• 0450 - Critical Employees (on the line) 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 - Critical Unwrapped or uncovered food in the TRUE refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Ice scoop stored on shelf with grime.
  Protect from miscellaneous sources of contamination.
• 0760 - Corrected During Inspection Critical The pork BBQ was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 - Corrected During Inspection Critical Repeat Pork BBQ hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1800 - The nonfood contact surface of the top of oven and surrounding wall and floor 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.

February 05, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.

Comments:
Inspection conducted while breaking down from the shift. Violations discussed / corrected during inspection.

October 23, 2006 (Routine)

Violations:

• 0220 - Critical Repeat 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.
• 0480 - Repeat Unlabeled food containers.
  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.
• 0820 - Critical Repeat Sausage patties hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.

Comments:
Violations discussed with manager. Inspection conducted during busy lunch. Observed great cooling and date marking methods.

July 21, 2006 (Routine)

Violations:

• 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.
• 0480 - Unlabeled food containers.
  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.
• 0570 - Corrected During Inspection Repeat Soap added to bleach buckets. 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 Sausage patties hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1800 - Corrected During Inspection The nonfood contact surface of the exterior of food container 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.
• 2000 - Clean food pans were not observed stored in a position to allow air-drying.
  Store all food equipment in a self-draining position that allows air-drying.

Comments:
All violations discussed for correction. Please be aware that cold holding temperature requirements change in 2007. At that time all refrigeration units must be capable of holding potentially hazardous foods at 41 degrees or lower. Good cooling methods observed. Employees observed wearing gloves when touching ready to eat foods. Good job.

February 01, 2006 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the refrigerator drawer.
  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.
• 1700 - Corrected During Inspection 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.
• 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 chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.

Comments:
All violations discussed and/or corrected with the manager,

November 03, 2005 (Routine)

Violations:

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.(Ice scoop handle in ice in the front waitress area)Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Navy beans pot.
  Store food in packages, covered containers, or wrappings.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.(Drink stored in the icemachne in the Beach House.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 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 Navy beans and sausage hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at all three bars in the Beach House. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1800 - The nonfood contact surface of the hood filters, some refrigerator gaskets, and The Beach House #2 icemachine 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.
• 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.

Comments:
All violations discussed and/or corrected with the manager. The Beach House Bars need to have cold plate covers by the next routine inspection.

August 12, 2005 (Routine)

Violations:

• 0160 - Corrected During Inspection 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. Employee was observed to handle ready-to-eat food without washing 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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees picked up bacon with barehands.
  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 Unwrapped or uncovered food in the walk-in unit and in the reach-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 0610 - Corrected During Inspection Repeat Food stored less than 6" off the floor in the walk-in unit shelves.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Corrected During Inspection Order slip was place on pancakes.
  Protect food from miscellaneous sources of contamination.
• 0820 - Critical Repeat Food cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Sausage hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1060 - Corrected During Inspection The nonfood contact surface of the wipping cloth under pan cake mix 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.
• 1570 - Corrected During Inspection Repeat Cover to the upper part of the ice machine was observed in a condition that prevents necessary maintenance and easy cleaning. ( In process)
  Install cover 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. When tested no chlorine sanitizer was found in the sanitizing bucket used to sanitize food contact surface.
  Adjust the chlorine sanitizing solution to a level between 50 to 100 parts per million when the pH is at 10 or less and the water temperature is at room temperature.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of the ice machine as well as the interior of the ice cream cooler. ( In Process)
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Corrected During Inspection Repeat The nonfood contact surface of the clean utensils storage shelves has accumulations of grime and debris. ( In process)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 B - Corrected During Inspection The handwash station at the prep are is being used to catch water and for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3330 - Corrected During Inspection Critical Working containers of cleaning chemical 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.

Comments:
Violations discussed for correction. Most of the violations were corrected or in process of correction during the visit. Monitor food temperature closely and leave no potentially hazardous food in room temperature such as eggs. Ensure food safety by stressing the importance of proper handwashing and no bare hand contact with ready-to-eat food.

January 27, 2005 (Routine)

Violations:

• 0820 - Critical Whipped spread cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Vent cover was observed in a state of disrepair and damaged.
  Repair the vent cover 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 vent cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: potato slicer
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the hot holding unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the are around the reach in refrigerator, exterior the mixer and the ovens 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 - Ice bucket was found stored on the floor.
  Store bucket in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - Floor dirty under the cooking equipment, under the shelves in the walk in refrigerator, and under the soda boxes noted in need of cleaning. (Walls in the walk in the 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.
• 3220 - Repeat 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.
• 3290 - Mop water dirty.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
All violations discussed and/or corrected with the manager. Spoke with the manager of the Beach House and he states that food is served at the establishment every night from 9 to 12 pm and he has a hired cook available if food is ordered. The Beach House was not available for inspection due to the fact there was construction on the floors being done. Will request copy of menu to put in file.

October 26, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Half and Half cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0220 - Critical Repeat 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.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2000 - Clean dishware were not observed stored in a position to allow air-drying.
  Store dishware in a self-draining position that allows air-drying.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical Methods are not being used to control pests (fruit flies on suction lid of consumer honey in seating area)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3080 - Less than 20 foot candles of light was noted in the reach in refrigerator.
  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
• 1280 - The reach in refrigerator does not have a dustproof barrier between the condenser unit and food or food contact surface.
  Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, slicer, and underneath the mixer
  Clean and sanitize these surfaces for food contact.
• 1570 - Plastic containers was observed in a state of disrepair and damaged.
  Repair the containers 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 containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0610 - Ketchup and margarine 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.
• 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.

Comments:
All violations discussed and/or corrected with manager. Establishment will call EHS when dishmachine is fixed.

October 26, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Half and Half cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0220 - Critical Repeat 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.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2000 - Clean dishware were not observed stored in a position to allow air-drying.
  Store dishware in a self-draining position that allows air-drying.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical Methods are not being used to control pests (fruit flies on suction lid of consumer honey in seating area)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3080 - Less than 20 foot candles of light was noted in the reach in refrigerator.
  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
• 1280 - The reach in refrigerator does not have a dustproof barrier between the condenser unit and food or food contact surface.
  Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, slicer, and underneath the mixer
  Clean and sanitize these surfaces for food contact.
• 1570 - Plastic containers was observed in a state of disrepair and damaged.
  Repair the containers 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 containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0610 - Ketchup and margarine 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.
• 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.

Comments:
All violations discussed and/or corrected with manager. Establishment will call EHS when dishmachine is fixed.

July 19, 2004 (Follow-up)

Violations:

• 1800 - The nonfood contact surface of the walk-in refrigerator 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.
• 1060 - The nonfood contact surface of the cloth beneath cutting board 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.
• 2000 - Repeat Single service items observed unprotected from contamination. Corrected.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3330 - Critical Working containers of bleach are not properly labeled. Corrected.
  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.

Comments:
Restaurant in much improved sanitary condition. Temperature and equipment logs being maintained. Time logs being maintained for potentially hazardous food on cookline. Power washer has been purchased and kitchen is much cleaner.

July 19, 2004 (Follow-up)

Violations:

• 1800 - The nonfood contact surface of the walk-in refrigerator 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.
• 1060 - The nonfood contact surface of the cloth beneath cutting board 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.
• 2000 - Repeat Single service items observed unprotected from contamination. Corrected.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3330 - Critical Working containers of bleach are not properly labeled. Corrected.
  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.

Comments:
Restaurant in much improved sanitary condition. Temperature and equipment logs being maintained. Time logs being maintained for potentially hazardous food on cookline. Power washer has been purchased and kitchen is much cleaner.

June 16, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Potentially hazardous food hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0800 - Critical Repeat Potentially hazardous food 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the service 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
• 1800 - Repeat The nonfood contact surfaces of the cooking equipment 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.
• 0470 - Critical Unwrapped or uncovered food in the kitchen and refrigeration units..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration. Corrected.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 0550 - Repeat In-use utensils improperly stored between use.
  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.
• 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0810 - Repeat 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0530 - Ice in ice bins not draining.
  Drain ice.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed for correction. Potentially hazardous food must be held out of danger temperature zone. Proper holding equipment and procedures must be utilized. Chemical dishmachine injecting 50 ppm chlorine.

June 16, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Potentially hazardous food hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0800 - Critical Repeat Potentially hazardous food 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the service 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
• 1800 - Repeat The nonfood contact surfaces of the cooking equipment 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.
• 0470 - Critical Unwrapped or uncovered food in the kitchen and refrigeration units..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration. Corrected.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 0550 - Repeat In-use utensils improperly stored between use.
  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.
• 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0810 - Repeat 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0530 - Ice in ice bins not draining.
  Drain ice.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed for correction. Potentially hazardous food must be held out of danger temperature zone. Proper holding equipment and procedures must be utilized. Chemical dishmachine injecting 50 ppm chlorine.

April 26, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures. Corrected.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Potentially hazardous food hot holding at improper temperatures. Corrected.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0800 - Critical Potentially hazardous food noted not being adequately cooled to prevent the growth of harmful bacteria. Corrected.
  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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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.
• 1800 - Repeat The nonfood contact surfaces of the cooking equipment have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Repeat 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.
• 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 0810 - Repeat 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.
• 2000 - Clean pans were not observed stored in a position to allow air-drying.
  Store utensils in a self-draining position that allows air-drying.
• 2260 - Critical 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.
• 2890 - Light bulb in storeroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 0160 - Critical Repeat 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Critical Working containers of cleaners are not properly labeled. Corrected.
  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.
• 3180 - Ceiling fan cover in the toilet room 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and heavy duty mixer. Corrected.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed for correction. Large amounts of potentially hazardous foods cooling improperly. Portion PHF and use proper cooling methods. Chemical dishmachine injecting 50ppm chlorine.

April 26, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures. Corrected.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Potentially hazardous food hot holding at improper temperatures. Corrected.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0800 - Critical Potentially hazardous food noted not being adequately cooled to prevent the growth of harmful bacteria. Corrected.
  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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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.
• 1800 - Repeat The nonfood contact surfaces of the cooking equipment have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Repeat 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.
• 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 0810 - Repeat 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.
• 2000 - Clean pans were not observed stored in a position to allow air-drying.
  Store utensils in a self-draining position that allows air-drying.
• 2260 - Critical 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.
• 2890 - Light bulb in storeroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 0160 - Critical Repeat 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Critical Working containers of cleaners are not properly labeled. Corrected.
  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.
• 3180 - Ceiling fan cover in the toilet room 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and heavy duty mixer. Corrected.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed for correction. Large amounts of potentially hazardous foods cooling improperly. Portion PHF and use proper cooling methods. Chemical dishmachine injecting 50ppm chlorine.

February 12, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Cooked Noodles cold holding at improper temperatures - corrected during inspection.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1780 - Critical Utensils used for storage of packaged or open food items was observed with visible accumulations of soil and debris - corrected during inspection.
  Clean utensils at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the men's employee restroom and the handsink in the kitchen by the three compartment sink - corrected during inspection.
  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
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration and freezer units are 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.
• 1800 - Repeat The nonfood contact surface of the cooler used to store containers of margarine, the hood vents and gaskets to various reach in 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.
• 3220 - Repeat Mops are 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.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket - corrected during inspection.
  Provide chlorine bleach at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service - dented cans of food - corrected during inspection.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils - corrected during inspection.
  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.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1720 - The operator is 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.
• 0550 - Repeat Dispensing utensils improperly stored between use - handles to dry ingredients in the ingredients - corrected during inspection.
  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.
• 1750 - Manufactured bread bags were observed reused for the storage of rolls and bread cooked in the restaurant.
  Discontinue the reuse of the used bread bags for bread storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1320 - Repeat There was no temperature measuring device located in the reach in the wait staff area - corrected during inspection.
  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 of the several refrigeration units were observed in poor repair - gaskets are on order per management.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - The conveyor in the dishmachine was observed not working correctly - part on order from Ecolab.
  Repair the dishwasher 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 dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Can opener blade - corrected during inspection, and the shelves inside the reach in refrigerator across from the walk in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 0160 - Critical Repeat 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 - before preparing toast.
  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.
• 2660 - There is no covered refuse container in the ladies room stall for employees.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 0260 - Critical Ham molded in the make table and is unsound or adulterated - discarded during inspection.
  Ensure food is safe and unadulterated.
• 3240 - Handwashing facilities are unclean and not maintained by the three compartment sink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1730 - The water pressure gauge on the dishmachine 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.
• 1730 - The wash water temperature gauge on the dishmachine 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.
• 2310 - Critical Repeat The handwashing facility located by the three compartment sink is 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 water hose preventing its use.

Comments:
Observed several improvements in the establishment: new wall installed behind the dish machine, new shelving units installed in the storage room and more organized, new sinks installed in the employee restrooms and the stairs, floors and doors for the upstairs office, bathroom and employee area painted. New hood filters/vents have been ordered and new flooring scheduled to go in employee area upstairs. The majority of ready-to-eat food items were date marked and the few missed were corrected - left date marking fact sheet for employee training and review. Please continue to improve facilities and please focus on employee training for safe drink storage, dishmachine operation and the importance of frequent handwashing. Thank you! All violations corrected or discussed for correction during the inspection.

November 10, 2003 (Routine)

Violations:

• 0820 - Critical Repeat Eggs, ham and cheese cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Repeat Beef hot holding at improper temperatures. Corrected.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1800 - Repeat The nonfood contact surface of the hood above grill and fryers 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.
• 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.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0550 - Repeat Dispensing utensils improperly stored between use. Handle to scoop .ound stored in food. Also improper scoop (bowl used as scoop).
  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.
• 0810 - The methods used for cooling were not adequate. Pans stacked and covered.
  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.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Corrected.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2720 - Outside refuse container was uncovered. Corrected.
  Cover all waste containers when not in continuous use.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1320 - There was no temperature measuring device located in the prep refrigerator at the front. Corrected.
  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 - The door gasket of the bulk ice machine is missing. Gasket is on order.
  Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade
  Clean and sanitize these surfaces for food contact.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: side of oven near fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 0160 - 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. Employee placed cooked sausage on plate after handling raw eggs.
  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.
• 3170 - Floor in chemical stortage room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of chemical cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Critical Container of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed for correction.

November 10, 2003 (Routine)

Violations:

• 0820 - Critical Repeat Eggs, ham and cheese cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Repeat Beef hot holding at improper temperatures. Corrected.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1800 - Repeat The nonfood contact surface of the hood above grill and fryers 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.
• 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.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0550 - Repeat Dispensing utensils improperly stored between use. Handle to scoop .ound stored in food. Also improper scoop (bowl used as scoop).
  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.
• 0810 - The methods used for cooling were not adequate. Pans stacked and covered.
  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.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Corrected.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2720 - Outside refuse container was uncovered. Corrected.
  Cover all waste containers when not in continuous use.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1320 - There was no temperature measuring device located in the prep refrigerator at the front. Corrected.
  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 - The door gasket of the bulk ice machine is missing. Gasket is on order.
  Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade
  Clean and sanitize these surfaces for food contact.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: side of oven near fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 0160 - 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. Employee placed cooked sausage on plate after handling raw eggs.
  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.
• 3170 - Floor in chemical stortage room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of chemical cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Critical Container of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed for correction.

August 13, 2003 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory in the hand sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 1800 - Repeat The nonfood contact surface of the gaskets on various refrigeration units, outside of ingredient containers, tracks on outside of reach in units and fume hood vents 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.
• 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.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Unwrapped or uncovered food in the reach in units and icecream freezer..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat 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.
• 2810 - Ceiling in the kitchen is not smooth and easily cleanable - missing ceiling tiles.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 1750 - Single-service items were observed reused for the storage of food and dry ingredients.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3270 - Critical 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3290 - Maintenance tools noted to be stored in such a way that it is contaminating to food.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 1510 - The certified food manager 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.
• 2920 - Employees toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of reach in and clean dish side of dish machine unclean
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers.
  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.
• 3170 - Repeat Floors, walls, and sinks of employee bathrooms is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2310 - Critical Repeat The handwashing facility located in the back is 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 equipment preventing its use.
• 3340 1 - Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 0550 - Repeat Dispensing utensils improper.
  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.
• 0550 - Repeat In-use utensils improperly stored between use.
  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.
• 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.
• 0820 - Critical Repeat Foods cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Foods hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.

Comments:
All violations discussed and/or corrected with manager.

June 04, 2003 (Routine)

Comments:
Electrical inspection has been completed and the fire department has released the establishments "Red Tag" status. Operator is awaiting power to be reconnected by Virginia Power. All food items are in the walk in refrigerator and walk in freezer at the proper temperature. When power is connected the units will resume. Food is not to be removed from the walk in and placed in any refrigerator unit until the units are holding at proper temperature. Hood system is in the process of being pressure washed. Every food contact surface must be cleaned prior to food preparation or service. Permit to operate reinstated.

June 04, 2003 (Routine)

Comments:
Electrical inspection has been completed and the fire department has released the establishments "Red Tag" status. Operator is awaiting power to be reconnected by Virginia Power. All food items are in the walk in refrigerator and walk in freezer at the proper temperature. When power is connected the units will resume. Food is not to be removed from the walk in and placed in any refrigerator unit until the units are holding at proper temperature. Hood system is in the process of being pressure washed. Every food contact surface must be cleaned prior to food preparation or service. Permit to operate reinstated.