McDonald's #20463, 2037 Lynnhaven Parkway, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 17, 2009 | Routine | 2 | 5 | Details / Comments |
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May 18, 2009 | Routine | 2 | 10 | Details / Comments |
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February 11, 2009 | Routine | 1 | 5 | Details / Comments |
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October 31, 2008 | Routine | 2 | 10 | Details / Comments |
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July 02, 2008 | Routine | 4 | 9 | Details / Comments |
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March 12, 2008 | Routine | 0 | 7 | Details / Comments |
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December 13, 2007 | Routine | 2 | 13 | Details / Comments |
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October 02, 2007 | Routine | 4 | 11 | Details / Comments |
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June 06, 2007 | Routine | 5 | 15 | Details / Comments |
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April 25, 2007 | Routine | 5 | 8 | Details / Comments |
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December 21, 2006 | Routine | 3 | 7 | Details / Comments |
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September 05, 2006 | Routine | 3 | 5 | Details / Comments |
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April 20, 2006 | Routine | 2 | 11 | Details / Comments |
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December 19, 2005 | Routine | 4 | 10 | Details / Comments |
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August 11, 2005 | Routine | - | - | Details / Comments |
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April 14, 2005 | Routine | 0 | 7 | Details / Comments |
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April 14, 2005 | Routine | 0 | 7 | Details / Comments |
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February 01, 2005 | Routine | 4 | 14 | Details / Comments |
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February 01, 2005 | Routine | 4 | 14 | Details / Comments |
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January 27, 2005 | Complaint | 5 | 0 | Details / Comments |
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January 27, 2005 | Complaint | 5 | 0 | Details / Comments |
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November 19, 2004 | Follow-up | 1 | 11 | Details / Comments |
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November 19, 2004 | Follow-up | 1 | 11 | Details / Comments |
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October 13, 2004 | Routine | 7 | 17 | Details / Comments |
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October 13, 2004 | Routine | 7 | 17 | Details / Comments |
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August 02, 2004 | Routine | 5 | 15 | Details / Comments |
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August 02, 2004 | Routine | 5 | 15 | Details / Comments |
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May 20, 2004 | Routine | 4 | 12 | Details / Comments |
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May 20, 2004 | Routine | 4 | 12 | Details / Comments |
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February 17, 2004 | Routine | 6 | 11 | Details / Comments |
September 17, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 0220 - Corrected During Inspection 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. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
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 - 2310 B - The handwash station at the front service counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2010 - Repeat Single-service or single-use items found stored on the floor.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Violations discussed for correction.
May 18, 2009 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food items in walk in freezer
Store food in packages, covered containers, or wrappings. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0780 - Frozen food slacked at improper temperatures.
Slack frozen potentially hazardous food to moderate the temperature at 41F (45F) or less or at any temperature if the food remains frozen. - 0830 - Critical The ready-to-eat (RTE) commercially processed milk in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0850 - Critical Ponteially hazardous cold holding items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: spout/pour areas of orange juice machine, coffee machine(s)
Maintain nonfood-contact surfaces of equipment clean. - 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (Coffee machine)
Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. - 2350 ii - Plumbing connections under the hadnwash sink (drive thru window) are leaking.
Plumbing systems and components shall be maintained in good repair. - 2760 - Excessive bags of refuse stored in rear of store.
Remove refuse frequently to prevent creating harborage conditions for insects/rodents. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (*Rear door in dry storage has a gap beneath the door)
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
February 11, 2009 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1320 - The temperature measuring device located in front prep refrigerator (drive thru)is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1320 - There was no temperature measuring device located in the walk in refrigerator/drink and fruit display at front counter.
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. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2010 - Single-service or single-use items found stored on the floor
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 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.
Improvements noted on cleaning. All personnel are required to wear hair restraints under food code regulation if they are preparing food and/or working in areas where food is prepared.
October 31, 2008 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sliced cheese (reach in)/baked cookies (walk in).
Store food in packages, covered containers, or wrappings. - 0540 - Critical Food in contact with soiled equipment or utensils. (utensils at cooking station - egg spatula/cooking spatulas/ice scoop)
Use only cleaned and sanitized utensils or equipment during food preparation. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0570 - Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide quaternary ammonia or chlorine sanitizer at proper concentration of (200 ppm-ammonia/50-100 ppm chlorine) and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 0570 - Repeat Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0580 - Repeat Soiled single-use gloves still in use.
Discard gloves once soiled. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Improper methods used to thaw canadian bacon/pancakes.
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 2 - Corrected During Inspection Critical Cooked bacon, canadian bacon cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1450 - Low boy salad refrigerator is not maintaining potentially hazardous foods 41F or below.
Repair or replace the low boy refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 1570 - Repeat Door (walk in refrigerator) was observed in a state of disrepair and damaged.
Repair the door to walk in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door to walk in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - Spatula/ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard, replace or repair the spatula/ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1730 - The thermometer on the low boy refrigerator (salad prep station)/low boy refrigerator at front counter 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. - 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.
Violations discussed for correction. Hair restraints must be used whil preparing food as required by regulations. Several employees observed multitasking with gloves during food preparation.
July 02, 2008 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. - 0220 - Corrected During Inspection 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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs being stored with ready to eat foods.
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Food storage under lines on which water has condensed.
Relocate food storage to an approved area or shield the lines to intercept potential drips. - 0780 - Frozen food slacked at improper temperatures.
Slack frozen potentially hazardous food to moderate the temperature at 41F (45F) or less or at any temperature if the food remains frozen. - 0820 A 1 - Critical Cooked steak hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 1570 - Ice scoop was observed in a state of disrepair and damaged.
Repair the ice scoop 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 scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Drive thru window is not self closing nor contains an air curtain to prevent the entry of insects.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 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. - 3270 - Methods are not being used to control pests
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.
Manager to renew certification this month. Discussed violations for correction. Employee health policy needs to be in place as discussed on last inspection. Printed information on health policy given to management. Offered training for staff.
March 12, 2008 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 C - Corrected During Inspection Utensil without handle 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). No handle scoop - ice machine.
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. - 0580 - Repeat Soiled single-use gloves still in use.
Discard gloves once soiled. - 1320 - Repeat There was no temperature measuring device located in the walk in freezer
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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2000 - Repeat Single service items were found stored on the floor.
Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3220 - Corrected During Inspection 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.
Violations discussed for correction. Recommend evaluating food processes while utilizing gloves to prevent multi task usage of gloves.
December 13, 2007 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Soiled single-use gloves still in use.
Discard gloves once soiled. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0610 - Repeat Foods stored inw alk in freezer stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 0610 - Repeat Oil aditive on floor in dry storage area/food on floor in walk in freezer 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. - 0610 - Repeat The frozen foods in walk in are being stored in a commonly wet or soiled location.
Protect food from contamination by storing the food in a clean and dry location. - 0820 - Critical Repeat Sliced cheese/shell eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Repeat There was no temperature measuring device located in the milk display refrigerator at the front service counter and the walk in freezer
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. - 1510 - Food thermometer not available for usage during cooking process for final temperature checking.
Food thermometers must be provided for those personnel cooking foods to insure destruction of organisms at proper cooking temperatures. - 1570 - Repeat Reach above freezer at prep station, low boy freezer (ice buildup) was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a sanitizing chemical test kit to ensure the sanitizing solution is maintained at the proper solution in the dishwashing three compartment sink and the sanitizer bucket used for in use rag storage. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
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: seal around low refrigerator at prep line.
Maintain nonfood-contact surfaces of equipment clean. - 2650 - Repeat The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
Increase the frequency of refuse pickup to prevent exceeding the area capacity - 2650 - Repeat There is no refuse container at the handwashing lavatory in the dishwashing area.
Increase the number of approved refuse containers in the dishwashing area to prevent the accumulation of debris. - 2930 - Repeat Outer opening at the drive thru food pick up window of the food establishment is not protected against entry of insects and rodents.The drive thru pick up window must be self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - Corrected During Inspection Repeat A heated air hand drying device was not being provided at the hand washing lavatory in dishwashing 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 - 3220 - Corrected During Inspection 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.
NOV to be issued for correction of violations. Recommend/offered food safety training for employees. Followup to be conducted in thrity days.
October 02, 2007 (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. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0570 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Pasteurized egg product.
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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the walk in refrigeratore, reachin (front drive).
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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Clean food service containers (plastic) were not observed stored in a position to allow air-drying.
Storeplastic bottles in a self-draining position that allows air-drying. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2650 - Repeat Observed excessive refuse on the floor of the rear storage area near exit door.
Increase the number of approved refuse containers in the food service areas and under handsink to prevent the accumulation of debris on the floor. - 2650 - Repeat The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
Increase the frequency of refuse pickup to prevent exceeding the area capacity - 2650 - Repeat The quantity of refuse has exceeded the storage capacity of the interior storage room.
Remove the refuse from the interior storage area at an increased frequency. - 2650 - Repeat There is no refuse container at the handsink or food service areas.
Increase the number of approved refuse containers in the store to prevent the accumulation of debris. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Repeat Light bulb in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up service windows do not properly cloase as designed.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the handsink.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3220 - Repeat
- 3270 - Repeat Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3270 - Repeat Methods are not being used to control pests
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. - 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Would advise food safety training for current and future employees.
June 06, 2007 (Routine)
Violations:
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
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. - 0260 - Corrected During Inspection Critical The cracked shell egg on cookline is unsound or adulterated.
Ensure food is safe and unadulterated. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration and freezer units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Corrected During Inspection Improper methods used to thaw eggs.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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 - Critical Repeat Potentially hazardous breakfast foods cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1320 - Repeat There were no temperature measuring devices located in the low boy refrigerator and reach-in freezer.
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 - Burnt interior of microwave oven was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - Repeat The thermometers on the walk-ins and low boy refrigerator are 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. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2650 - There is no refuse container at the kitchen handbasin.
Increase the number of approved refuse containers in the kitchen to prevent the accumulation of debris. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2890 - Repeat Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Doors not tight fitting and service windows not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3270 - Critical Repeat Methods are not being used to control pests. Flies evident in food service areas.
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. - 3340 - Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Violations discussed for correction. Manager certificates not available. Written policy needed for potentially hazardous breakfast foods being stored at room temperature.
April 25, 2007 (Routine)
Violations:
- 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.
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. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
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. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - 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. - 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 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. - 1730 - The thermometer on the walk-in refrigerator 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. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up windows not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3270 - Critical Methods are not being used to control pests. Flies evident in restaurant.
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. - 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction. Manager certificates not available.
December 21, 2006 (Routine)
Violations:
- 0220 - Critical In use 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. - 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigeration and freezer units.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the low-boy refrigeration unit and display refrigerator.
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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Surfaces of the french fry machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of french fry machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 2000 - Repeat Single service items observed unprotected from contamination. Stored with food-contact surface facing upward.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in the men's or women's restroom.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat Floors under cooking equipment in the 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.
Violations discussed for correction.
September 05, 2006 (Routine)
Violations:
- 0470 - Critical Eggs stored over ready-to-eat (RTE) food (lettuce) in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 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 - Corrected During Inspection Critical Repeat Cheese cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulbs in the refrigerator and the freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 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. - 3340 - Critical Repeat Container of cleaner not properly stored to prevent the contamination of equipment and children's toys.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
All violations discussed for correction. Critical violations need immediate correction.
April 20, 2006 (Routine)
Violations:
- 0450 - Critical Employees observed dispensing ready-to-eat (RTE) food (ice) with single service cup without a handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food. (single service cup without handle)
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 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sugar and tea has no lid.
Store food in packages, covered containers, or wrappings. - 0570 - 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 on the floor or food stored less than 6" above the floor.bucket of tea on floor in walk-in, and bucket of sugar on floor
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Upper interior lid of the microwave was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the lid 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 lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wall freezers are not defrosted.
Maintain nonfood-contact surfaces of equipment clean. - 1910 - Corrected During Inspection Clean linen observed stored in break room on floor and on employees' chair.
Stored clean linen in clean dry location. - 2000 - Corrected During Inspection Repeat Single service bags, lids and cup were found stored on the floor.
Store single service containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2000 - Corrected During Inspection Repeat Clean single service containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3080 - Less than 10 foot candles of light was noted in the walk-in.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Floor throughout kichen dirty 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. - 3340 - Critical Repeat Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
All violations discussed with manager.
December 19, 2005 (Routine)
Violations:
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
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 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Box of ketchup stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Repeat Cheese, salad, and liquid eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1450 - Glass reach in refrigerator is not reaching 40 degrees.
Provide additional refrigeration necessary to maintain food items at 40 degrees. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice dispenser spigots are moldy in the customer service area
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulb in the walk in refrigerator and the dry storage area are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3020 - Soap was not provided at the hand washing lavatory in the Children's Play House restroom.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the Children's Play House restroom.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Ceiling tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3290 - Tools noted to be stored in such a way that it is contaminating 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. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. - 3340 - Corrected During Inspection Critical Repeat Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed and/or corrected with the manager.
August 11, 2005 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
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. - 0220 - Corrected During Inspection 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. Drinks cannot be stored where they can contaminate food and equipment. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 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 Creamers 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. - 1320 - Repeat The temperature measuring device in the counter reach-in refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide quaternary ammonium at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time (30 seconds). - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2350 ii - Plumbing connections under the hand sink in the restroom in the play area are leaking.
Plumbing systems and components shall be maintained in good repair. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Repeat Light bulb in the walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Two doors are propped open and the drive-thru windows are not self-closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - No disposable towels were provided at the hand washing lavatory in the restroom in the play 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 - 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. - 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. - 3270 - Critical Methods are not being used to control pests (flies).
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. - 3340 - Critical Repeat Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
It is recommended that this establishment install separate faucets for hot and cold running water at the hand sink so employees can adjust the temperature of the water. Employees cannot control the flow of cold water. At present, a device on the plumbing controls water temperature to the hand sink. Violations discussed for correction.
April 14, 2005 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1730 - Repeat The thermometer in the display refrigerator 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2350 ii - Commode in toilet room in play area in poor repair.
Repair plumbing. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self-closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Violations discussed for correction.Permit renewed.
April 14, 2005 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1730 - Repeat The thermometer in the display refrigerator 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2350 ii - Commode in toilet room in play area in poor repair.
Repair plumbing. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self-closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Violations discussed for correction.Permit renewed.
February 01, 2005 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - Repeat The temperature measuring devices in the reach-in refrigerators were not properly located in the warmest part of the units.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - The door handle to the reach-in refrigerator is missing.
Repair the refrigerator door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - The thermometer on the reach-in refrigerator at the frount counter is not in good repair.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the prep refrigerator gaskets has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide quaternary ammonium (200ppm) or chlorine (50 - 100ppm) at proper concentrations and immerse or expose food contact surfaces to sanitizing solution for adequate time (30 seconds for quaternary ammonium or 10 seconds for chlorine). - 2350 ii - Repeat The water heater is leaking. Water also leaks from under the handles at the hand sink in the ladies room.
Plumbing systems and components shall be maintained in good repair. - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (family restroom).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - The floor behind the equipment at the drive thru noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Repeat Vent filters in the hood system (at the chicken and fish fryer) are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Corrected During Inspection Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 - Corrected During Inspection Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3460 - Corrected During Inspection Critical Medicines are located in the prep area.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Handwashing stressed during the inspection. It is recommended that this establishment install separate faucets for hot and cold running water at the handsink so employees can adjust the temperature of the water. At present, a device on the plumbing controls water temperature to the handsink. Complaint addressed at time of inspection. Violations discussed for correction.
February 01, 2005 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - Repeat The temperature measuring devices in the reach-in refrigerators were not properly located in the warmest part of the units.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - The door handle to the reach-in refrigerator is missing.
Repair the refrigerator door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - The thermometer on the reach-in refrigerator at the frount counter is not in good repair.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the prep refrigerator gaskets has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide quaternary ammonium (200ppm) or chlorine (50 - 100ppm) at proper concentrations and immerse or expose food contact surfaces to sanitizing solution for adequate time (30 seconds for quaternary ammonium or 10 seconds for chlorine). - 2350 ii - Repeat The water heater is leaking. Water also leaks from under the handles at the hand sink in the ladies room.
Plumbing systems and components shall be maintained in good repair. - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (family restroom).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - The floor behind the equipment at the drive thru noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Repeat Vent filters in the hood system (at the chicken and fish fryer) are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Corrected During Inspection Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 - Corrected During Inspection Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3460 - Corrected During Inspection Critical Medicines are located in the prep area.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Handwashing stressed during the inspection. It is recommended that this establishment install separate faucets for hot and cold running water at the handsink so employees can adjust the temperature of the water. At present, a device on the plumbing controls water temperature to the handsink. Complaint addressed at time of inspection. Violations discussed for correction.
January 27, 2005 (Complaint)
Violations:
- 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.
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. - 0220 - Corrected During Inspection 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. - 2310 - Critical Water at the handsink was measured at 176 degrees Fahrenheit, making the sink inoperable by employees.
Access to the handwashing facility identified above is to be available during all hours of operation. The handsink must be maintained so that it is accessible at all times for employee use. - 2350 - Critical Plumbing at the handsink and water heater not maintained in a condition that is usable by employees.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3340 - Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Water was too hot for employees to properly wash their hands. This was corrected during the inspection. It is recommended that this establishment install separate faucets for hot and cold running water at the handsink so employees can adjust the temperature of the water. At present, a device on the plumbing controls water temperature to the handsink. Complaint addressed during the inspection. A full inspection was not conducted at this time.
January 27, 2005 (Complaint)
Violations:
- 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.
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. - 0220 - Corrected During Inspection 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. - 2310 - Critical Water at the handsink was measured at 176 degrees Fahrenheit, making the sink inoperable by employees.
Access to the handwashing facility identified above is to be available during all hours of operation. The handsink must be maintained so that it is accessible at all times for employee use. - 2350 - Critical Plumbing at the handsink and water heater not maintained in a condition that is usable by employees.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3340 - Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Water was too hot for employees to properly wash their hands. This was corrected during the inspection. It is recommended that this establishment install separate faucets for hot and cold running water at the handsink so employees can adjust the temperature of the water. At present, a device on the plumbing controls water temperature to the handsink. Complaint addressed during the inspection. A full inspection was not conducted at this time.
November 19, 2004 (Follow-up)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2350 ii - Repeat Plumbing connections at the hot water handle at the hand sink in the women's room are leaking.
Plumbing systems and components shall be maintained in good repair. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 0820 - Critical Repeat Creamers cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self closing. Parts to repair it have been ordered.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1750 - Repeat Manufacturer containers were observed reused for the storage of granola.
Discontinue the reuse of manufacturer containers for corrected storage. Provide approved reusable food storage containers designed for your food storage needs. - 1320 - Repeat The temperature measuring device in the a few of the refrigerators was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0200 - Employee wearing jewelry on their arms and hands while preparing food.
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. - 0550 - Dispensing utensils improperly stored between uses. Corrected.
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. - 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room in the play area.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
Improvement noted from the last inspection. Violations discussed for correction.
November 19, 2004 (Follow-up)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2350 ii - Repeat Plumbing connections at the hot water handle at the hand sink in the women's room are leaking.
Plumbing systems and components shall be maintained in good repair. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 0820 - Critical Repeat Creamers cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self closing. Parts to repair it have been ordered.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1750 - Repeat Manufacturer containers were observed reused for the storage of granola.
Discontinue the reuse of manufacturer containers for corrected storage. Provide approved reusable food storage containers designed for your food storage needs. - 1320 - Repeat The temperature measuring device in the a few of the refrigerators was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0200 - Employee wearing jewelry on their arms and hands while preparing food.
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. - 0550 - Dispensing utensils improperly stored between uses. Corrected.
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. - 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room in the play area.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
Improvement noted from the last inspection. Violations discussed for correction.
October 13, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surfaces of the refrigerator gaskets 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 Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1570 - The handle to the display refrigerator is missing.
Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1900 - Critical Repeat 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 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1530 - Repeat There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 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. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink machine spigots in the lobby.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Repeat Liquid eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0240 - Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 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. - 3270 - Critical Repeat Methods are not being used to control pests (flies).
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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - The temperature measuring devices in the display refrigerator and reach-in refrigerator were not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 2890 - Repeat Light bulbs in the dry styorage room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room (near the play place).
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3340 - Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Repeat The wall and the floor at the grill 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. - 2350 ii - Repeat Plumbing connections at the hand sink in the ladies restroom are leaking. Water comes up from under the hot water handle. Water is also leaking under the washing machine.
Plumbing systems and components shall be maintained in good repair. - 2190 - There is no way to control the temperature of the water at the hand sink near the office. It gets very hot and there is no way for the person washing his or her hands to control the temperature.
Proper handwashing is unlikely to occur when the water temperature is too hot. Install a mechanism that allows the employee to control the water temperature. - 2690 - Bags of trash are stored outside on the ground next to the dumpster.
Refuse is to be stored in a way that makes it inaccessible to insects and rodents.
Critical items must be corrected immediately. The milk containers are missing the plant code stamp. Violations discussed for correction.
October 13, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surfaces of the refrigerator gaskets 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 Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1570 - The handle to the display refrigerator is missing.
Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1900 - Critical Repeat 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 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1530 - Repeat There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 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. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink machine spigots in the lobby.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Repeat Liquid eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0240 - Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 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. - 3270 - Critical Repeat Methods are not being used to control pests (flies).
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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - The temperature measuring devices in the display refrigerator and reach-in refrigerator were not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 2890 - Repeat Light bulbs in the dry styorage room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room (near the play place).
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3340 - Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Repeat The wall and the floor at the grill 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. - 2350 ii - Repeat Plumbing connections at the hand sink in the ladies restroom are leaking. Water comes up from under the hot water handle. Water is also leaking under the washing machine.
Plumbing systems and components shall be maintained in good repair. - 2190 - There is no way to control the temperature of the water at the hand sink near the office. It gets very hot and there is no way for the person washing his or her hands to control the temperature.
Proper handwashing is unlikely to occur when the water temperature is too hot. Install a mechanism that allows the employee to control the water temperature. - 2690 - Bags of trash are stored outside on the ground next to the dumpster.
Refuse is to be stored in a way that makes it inaccessible to insects and rodents.
Critical items must be corrected immediately. The milk containers are missing the plant code stamp. Violations discussed for correction.
August 02, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Blue cheese, hardboiled eggs, and half and half coffee creamers cold holding at improper temperatures. Discarded by operator.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1450 - Salad refrigerator not holding potentially hazardous food at safe temperatures. Operator discarded food.
Improper food storage temperatures are a major contributing factor to foodborne illness. - 3340 - Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3340 - Critical Repeat Containers of chemicals not stored separately from insecticides or rodenticides. Corrected.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 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. - 0570 - Repeat Wiping cloths improperly stored between use. Corrected.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment outside around dumpster.
Remove all unnecessary items from the facility and premises. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3750 - Repeat The permit is not post in a location that is conspicuous to consumers
Post the permit in a conspicuous location to consumers - 3180 - Repeat Walk-in freezer floor 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. - 2000 - Repeat Box of single service items were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2890 - Repeat Light bulb in store room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0470 - Critical Raw animal food (raw shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) per plan review.
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2720 - Grease barrel open or uncovered. Bucket of waste water uncovered.
Cover all waste containers when not in continuous use. - 3220 - Repeat Mops not hung up to air dry. Corrected.
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. - 1570 - Gasket on freezer and thermometer in refrigerator was observed in a state of disrepair and damaged.
Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1750 - Manufacturer containers were observed reused for the storage of food. .
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Take-out windows left open. Corrected.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3270 - Critical Methods are not being used to control pests. Many flies in restaurant.
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. - 2310 B - The handwash station is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
Advised critical violations must be corrected immediately. No certificate available here for manager who is working today.
August 02, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Blue cheese, hardboiled eggs, and half and half coffee creamers cold holding at improper temperatures. Discarded by operator.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1450 - Salad refrigerator not holding potentially hazardous food at safe temperatures. Operator discarded food.
Improper food storage temperatures are a major contributing factor to foodborne illness. - 3340 - Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3340 - Critical Repeat Containers of chemicals not stored separately from insecticides or rodenticides. Corrected.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 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. - 0570 - Repeat Wiping cloths improperly stored between use. Corrected.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment outside around dumpster.
Remove all unnecessary items from the facility and premises. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3750 - Repeat The permit is not post in a location that is conspicuous to consumers
Post the permit in a conspicuous location to consumers - 3180 - Repeat Walk-in freezer floor 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. - 2000 - Repeat Box of single service items were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2890 - Repeat Light bulb in store room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0470 - Critical Raw animal food (raw shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) per plan review.
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2720 - Grease barrel open or uncovered. Bucket of waste water uncovered.
Cover all waste containers when not in continuous use. - 3220 - Repeat Mops not hung up to air dry. Corrected.
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. - 1570 - Gasket on freezer and thermometer in refrigerator was observed in a state of disrepair and damaged.
Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1750 - Manufacturer containers were observed reused for the storage of food. .
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Take-out windows left open. Corrected.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3270 - Critical Methods are not being used to control pests. Many flies in restaurant.
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. - 2310 B - The handwash station is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
Advised critical violations must be corrected immediately. No certificate available here for manager who is working today.
May 20, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Coffee creamers (half and half) cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 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. - 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3170 - Repeat Cove molding not maintained in good repair. Ceiling tiles missing in some areas.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2350 ii - Washing machine is leaking onto floor.
Plumbing systems and components shall be maintained in good repair. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishmen . (Painting supplies in area of food and single service storage) Corrected.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1900 - Critical Repeat 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 sanitizing solution at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3750 - The permit is not post in a location that is conspicuous to consumers
Post the permit in a conspicuous location to consumers - 3180 - Floors noted in need of cleaning. Standing water from washing machine leak should be cleaned up on a regular basis.
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. - 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 - 2810 - Ceiling tile in front service area, including above frozen dessert machine, exposed single service, ice, etc. is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of icemachine, icecream topping containers.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Boxes of single service items were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Advised critical violations must be corrected immediately. No proof of certified manager for employees present. Restaurant has been remodeled with no plans submitted to health dept for review and approval.. Advised this must be done immediately.
May 20, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Coffee creamers (half and half) cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 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. - 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3170 - Repeat Cove molding not maintained in good repair. Ceiling tiles missing in some areas.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2350 ii - Washing machine is leaking onto floor.
Plumbing systems and components shall be maintained in good repair. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishmen . (Painting supplies in area of food and single service storage) Corrected.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1900 - Critical Repeat 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 sanitizing solution at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3750 - The permit is not post in a location that is conspicuous to consumers
Post the permit in a conspicuous location to consumers - 3180 - Floors noted in need of cleaning. Standing water from washing machine leak should be cleaned up on a regular basis.
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. - 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 - 2810 - Ceiling tile in front service area, including above frozen dessert machine, exposed single service, ice, etc. is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of icemachine, icecream topping containers.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Boxes of single service items were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Advised critical violations must be corrected immediately. No proof of certified manager for employees present. Restaurant has been remodeled with no plans submitted to health dept for review and approval.. Advised this must be done immediately.
February 17, 2004 (Routine)
Violations:
- 0220 - Critical Open 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. - 0820 - Critical Repeat Coffee creamers (half and half), liquid eggs and shell eggs cold holding at improper temperatures. Corrected. Operator discarded.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 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. - 0450 - Critical Employees observed scooping ice with soda cups.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3340 - Critical Repeat Containers of chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
Containers must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3170 - Walls and cove molding throughout kitchen not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 1320 - Repeat There was no temperature measuring device located in the breakfast refrig.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided.Backpack with single service items. Corrected.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 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. - 3380 - Critical Quaternary ammonium sanitizing solution in 3 compartment sink is above 400 ppm. and does not meet the requirements of 21 CFR 178.1010
Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Provide proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3220 - Repeat Mops and brooms not hung up to air dry. Corrected.
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. - 2890 - Light bulb in storeroom not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Advised critical violations must be corrected immediately. Please call me when concentration of sanitizer at 3 compartment sink has been correctly adjusted. Operator said remodeling will be done. Advised that plans must be submitted to health dept for review and approval if any equipment, plumbing, walls, etc will be changed. No proof of certified food manager available at restaurant. Advised please keep certificates on premises.
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