Mom's Kitchen/Scandals, #113 - 3501 Holland Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mom's Kitchen/Scandals
Address: #113 - 3501 Holland Road, Virginia Beach, Virginia
Phone: (757) 463-6667
Total inspections: 30
Last inspection: Sep 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored over fish and egg batter.
  • 0760 - Critical The mashed potatoes, corn, and rice was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats, potatoes, and bacon etc. in the refrigeration unit is not properly dated for disposition.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger that may be served raw and/or undercooked
  • 0790 - Improper methods used to thaw the turkey
  • 0570 -
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1730 - Repeat The scoop was observed in a state of repair and condition preventing the equipment to be used as designed.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
September 30, 2009Routine46Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) eg. potatoes, bacon, and pork in the refrigeration unit is not properly dated for disposition.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1790 - Repeat The interior top of the microwave oven is observed soiled.
  • 2000 C - Repeat Single service items observed unprotected from contamination.
  • 2020 A (Utensils) - Repeat Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
  • 3220 - Mops not hung up to air dry.
July 01, 2009Routine18Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in the refrigerator.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) eg. deli meats in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the egg crates are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1730 - Repeat The hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2020 A (Utensils) - Cleaned and sanitized (forks) utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 2790 - Repeat The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.
March 24, 2009Routine28Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Example poultry stored over beef and eggs in the True refrigerator. In the walk-in refrigerator poultry stored over other foods in the refrigerator.
  • 0820 A 1 - Corrected During Inspection Critical Bar-b-q and baked potatoes are hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats, bacon in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the egg crates are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bars. There was direct contact this equipment and stored ice intended for consumption.
  • 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: nozzel holders at the bar are unclean.
  • 1790 - The interior top of the microwave oven is observed soiled.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2890 - Repeat Light bulb in True freezer is not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Sweathers and jackets are stored on shelving in the kitchen.
  • 3270 - Harborage conditions exist of fruit/sewer flies at the rear bar
December 08, 2008Routine315Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit is not properly dated for disposition.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 2890 - Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant.
  • 3220 - Repeat Mops not hung up to air dry.
August 13, 2008Routine15Details / Comments
  • 0240 - Employee observed working in the food service area without proper hair restraint.
  • 0470 - Critical Unwrapped or uncovered food (sausage) in a refrigerator.
  • 0480 - Unlabeled food containers.
  • 0550 - Ice dispensing utensils improperly stored between uses.
  • 0610 - Repeat Food stored on the floor of walk-in freezer.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 3220 - Repeat Mops not hung up to air dry.
May 01, 2008Routine25Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (employee's drink is stored in the ice bin on ice use for customers drinks)
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit, walk-in.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (employee's drink)
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
  • 0760 - Corrected During Inspection Critical The mashed potatoe was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition. (walk-in)
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 2000 - Single service items observed unprotected from contamination. (coffee filters)
  • 3220 - Mops not hung up to air dry.
January 11, 2008Routine45Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Critical Evidence of tobacco use in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Ash tray with cigarette butts place on prep table.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Meat loaf hot holding at improper temperatures.
  • 0820 - Critical Eggs and ham cold holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food items walk-in refrigeration unit was not properly dated for disposition after opening.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not closing properly.
September 10, 2007Routine74Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Items floor walk-in freezer.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the prep reach-in.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
June 01, 2007Routine25Details / Comments
  • 0070 - Poor handwashing procedures observed.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerated spaces.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  • 1800 - The nonfood contact surface of the area under grill has accumulations of grime and debris.
  • 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not self closing with some gaps.
March 02, 2007Routine54Details / Comments
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0820 - Critical Eggs cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
December 05, 2006Routine41Details / Comments
  • 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. No handwashing observed, multiple operations occurring including changing gloves.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (Bar)
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant BBQ was not reheated to the proper temperature for hot holding. Being reheated in steam table.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1570 - Shelving refrigeration units observed in a condition that prevents necessary maintenance and easy cleaning. Rusting and pitting noted to shelves.
  • 1570 - The can opener blade is rusted and dull.
  • 2840 - Carpeting installed as floor covering in walkway areas back kitchen.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the bar.
  • 3220 - Repeat Mops not hung up to air dry.
September 15, 2006Routine47Details / Comments
  • 0220 - Critical Evidence of smoking in kitchen.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (bar)
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (ice scoop is stored under the soda dispensing nozzles)
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(bag of potatoes)
  • 0620 - Corrected During Inspection Food stored under sewer lines. (turkey stored under the compartment sink)
  • 0690 - Corrected During Inspection Container of chili stored on the dirty end of the drain board of the three compartment sink.
  • 0790 - Corrected During Inspection Improper methods used to thaw chili and whole turkey.
  • 0800 - Corrected During Inspection Critical Shell eggs not refrigerated.
  • 0830 - Critical The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1100 - The food contact surface of the aluminum foil is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1320 - There was no temperature measuring device located in the beer cooler at the bar.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer
  • 2000 - Repeat Single service items observed unprotected from contamination.(coffee filters)
  • 3020 - Soap was not provided at the hand washing lavatory at the bar.
  • 3220 - Mops not hung up to air dry.
June 13, 2006Routine313Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses(Scoop on drainage tray at the soda dispenser).
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(Walk in freezer)
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the first bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1570 - The door gasket of the walk in refrigerator is damaged.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 2000 - Single service items observed unprotected from contamination.(Coffee filters)
February 14, 2006Routine16Details / Comments
  • 0220 - Critical Repeat Employees are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Repeat Potatoes hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (Bar)
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at both bars.
  • 2000 - Single service items observed unprotected from contamination.(Single service stored upright)
  • 3180 - Floor under the cooking equipment is unclean noted in need of cleaning.
  • 3490 - Hat stored in such a way that they could contaminate foods on the shelves.
October 13, 2005Routine64Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pork and beans.
  • 0570 - Wiping cloths improperly stored between use.
  • 0690 - The ice is stored under the dispensor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit is not properly dated for disposition.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the prep refrigerator.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the ice bin has an accumulation of mold
  • 1800 - The nonfood contact surface of the gasket on the refrigerator has accumulations of grime and debris.
  • 3220 - Repeat Mops not hung up to air dry.
July 13, 2005Routine28Details / Comments
  • 0220 - Corrected During Inspection Critical The employee's drink is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Meat loaf hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bars. There was direct contact this equipment and stored ice intended for consumption.
  • 2890 - Light bulb in over the ice machine not shielded, coated, or otherwise shatter-resistent.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, at the bar.
  • 3170 - Repeat Ceiling tile is not maintained in good repair in dry storage.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
March 31, 2005Routine36Details / Comments
  • 0220 - Corrected During Inspection Critical The employee's drink is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Meat loaf hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bars. There was direct contact this equipment and stored ice intended for consumption.
  • 2890 - Light bulb in over the ice machine not shielded, coated, or otherwise shatter-resistent.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, at the bar.
  • 3170 - Repeat Ceiling tile is not maintained in good repair in dry storage.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
March 31, 2005Routine36Details / Comments
  • 3220 - Repeat Mops not hung up to air dry.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3490 - Corrected During Inspection Personal clothes stored in such a way that they could contaminate food in the kitchen.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
  • 0480 - Repeat Unlabeled food containers.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at the bar.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (milk container in ice)
  • 1320 - Repeat There was no temperature measuring device located in the some refrigerators.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (some handsinks)
December 17, 2004Routine--Details / Comments
  • 0820 - Critical Repeat Baked potatoes, barbecue, and mashed potatoes hot holding at improper temperatures. CORRECTED
  • 1730 - Repeat Lid on ice machine was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3220 - Mops not hung up to air dry. CORRECTED
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for dispositio, walkin.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, walk-in. CORRECTED
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered, grease contasiner. CORRECTED
  • 0480 - Unlabeled food containers, sugar. CORRECTED
  • 3170 - Ceiling tilr in ther dry storage and the ice machine room, is not maintained in good repair
  • 1320 - There was no temperature measuring device located in the beer chest in bar area where milk is stored..
  • 1530 - Repeat There is no properly working test kit provided at the bar for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cup holding gun dispenser behind bar.
September 22, 2004Routine29Details / Comments
  • 0820 - Critical Repeat Baked potatoes, barbecue, and mashed potatoes hot holding at improper temperatures. CORRECTED
  • 1730 - Repeat Lid on ice machine was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3220 - Mops not hung up to air dry. CORRECTED
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for dispositio, walkin.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, walk-in. CORRECTED
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered, grease contasiner. CORRECTED
  • 0480 - Unlabeled food containers, sugar. CORRECTED
  • 3170 - Ceiling tilr in ther dry storage and the ice machine room, is not maintained in good repair
  • 1320 - There was no temperature measuring device located in the beer chest in bar area where milk is stored..
  • 1530 - Repeat There is no properly working test kit provided at the bar for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cup holding gun dispenser behind bar.
September 22, 2004Routine29Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Corrected.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) egg salad and tuna salad in the refrigerator, the food should have been discarded 8 and 5 days ago. Corrected. Operator discarded.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around back door.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, men's toilet room and one bar hand sink.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface. Flour scoop handle lying in product.
  • 2890 - Repeat Light bulb in wait station, above salad bar and in room with ice machine not shielded, coated, or otherwise shatter-resistent.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3330 - Critical Working containers of window cleaner not properly labeled. Corrected.
  • 0570 - Wiping cloths improperly stored between use at bar. Corrected.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Buckets of grease not covered outside.
  • 0220 - Critical Personal food stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1730 - Repeat Lid to ice machine and door handle to upright freezer observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1060 - The nonfood contact surface of the unsealed wooden shelf above kitchen hand sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small amount of mold in ice maker.
July 06, 2004Routine711Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Corrected.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) egg salad and tuna salad in the refrigerator, the food should have been discarded 8 and 5 days ago. Corrected. Operator discarded.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around back door.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, men's toilet room and one bar hand sink.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface. Flour scoop handle lying in product.
  • 2890 - Repeat Light bulb in wait station, above salad bar and in room with ice machine not shielded, coated, or otherwise shatter-resistent.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3330 - Critical Working containers of window cleaner not properly labeled. Corrected.
  • 0570 - Wiping cloths improperly stored between use at bar. Corrected.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Buckets of grease not covered outside.
  • 0220 - Critical Personal food stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1730 - Repeat Lid to ice machine and door handle to upright freezer observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1060 - The nonfood contact surface of the unsealed wooden shelf above kitchen hand sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small amount of mold in ice maker.
July 06, 2004Routine711Details / Comments
  • 0820 - Critical Repeat Bread pudding and coconut pie cold holding at improper temperatures.
  • 0820 - Critical Repeat Meatloaf hot holding at improper temperatures.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at dishmachine.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced cold cuts (meat and cheese) in the refrigeration unit is not properly dated for disposition.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around door.
  • 3180 - Repeat Walls and ceiling of walk-in refrigerator noted in need of cleaning.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1730 - Lid to icemaker was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Food scoop missing an end cap.
  • 1730 - The thermometer in the prep table is not in good repair and/ or not accurate in the range of use. Corrected.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  • 2890 - Light bulb in bar, wait station, popcorn machine, salad bar and room with ice machine not shielded, coated, or otherwise shatter-resistent.
April 12, 2004Routine49Details / Comments
  • 0820 - Critical Repeat Bread pudding and coconut pie cold holding at improper temperatures.
  • 0820 - Critical Repeat Meatloaf hot holding at improper temperatures.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at dishmachine.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced cold cuts (meat and cheese) in the refrigeration unit is not properly dated for disposition.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around door.
  • 3180 - Repeat Walls and ceiling of walk-in refrigerator noted in need of cleaning.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1730 - Lid to icemaker was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Food scoop missing an end cap.
  • 1730 - The thermometer in the prep table is not in good repair and/ or not accurate in the range of use. Corrected.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  • 2890 - Light bulb in bar, wait station, popcorn machine, salad bar and room with ice machine not shielded, coated, or otherwise shatter-resistent.
April 12, 2004Routine49Details / Comments
  • 0820 - Critical Repeat Sausage links and patties hot holding at improper temperatures. Corrected.
  • 3180 - Repeat Ceiling and walls of walk-in refrigerator noted in need of cleaning.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. Corrected.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition. Corrected.
  • 2350 ii - Repeat Plumbing connections under the bar hand sink are leaking.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0550 - Repeat Dispensing utensils improperly stored between use.
  • 2890 - Light bulb in bar, salad bar, popcorn machine and wait station not shielded, coated, or otherwise shatter-resistent.
  • 0450 - Critical Scoop not available for popcorn dispensing. Corrected.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at bar hand sink. Corrected.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: popcron machine.
January 15, 2004Follow-up77Details / Comments
  • 0820 - Critical Raw shell eggs, pooled eggs cold holding at improper temperatures. Corrected.
  • 0820 - Critical Repeat Cheese sauce, chicken and dumplings, meatloaf hot holding at improper temperatures. Corrected.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3330 - Critical Repeat Working containers of chemicals are not properly labeled. Corrected.
  • 0570 - Repeat Wiping cloths improperly stored between use. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items such as purses and cigarettes improperly stored. Corrected.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  • 2720 - Repeat Outside refuse container was uncovered. Uncovered container of grease behind restaurant. No door on dumpster.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Corrected.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 1800 - The nonfood contact surface of the interor of utenswil drawer had accumulations of grime and debris.
  • 3180 - Floors, walls, and ceilings in the walk-in refrigerator noted in need of cleaning.
  • 2350 ii - Plumbing connections under the bar hand sink are leaking.
  • 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.
November 17, 2003Routine811Details / Comments
  • 0820 - Critical Repeat Baked potatoes hot holding at improper temperatures. Corrected. Operator voluntarily discarded.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0550 - Repeat Dispensing utensils improperly stored between use.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 3340 - Critical Container of chemical cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3330 - Critical Working containers of chemicals are not properly labeled. Corrected.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
  • 1320 - Repeat There was no temperature measuring device located in the bar refrigerator and kitchen refrigerator.
  • 3260 - Employee person items stored on shelves with food.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  • 2720 - Repeat Outside refuse container was uncovered. (Grease container)
  • 3180 - Fan covers in walk-in freezer noted in need of cleaning.
September 02, 2003Routine612Details / Comments
  • 0820 - Critical Repeat Baked potatoes hot holding at improper temperatures. Corrected. Operator voluntarily discarded.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0550 - Repeat Dispensing utensils improperly stored between use.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 3340 - Critical Container of chemical cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3330 - Critical Working containers of chemicals are not properly labeled. Corrected.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
  • 1320 - Repeat There was no temperature measuring device located in the bar refrigerator and kitchen refrigerator.
  • 3260 - Employee person items stored on shelves with food.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  • 2720 - Repeat Outside refuse container was uncovered. (Grease container)
  • 3180 - Fan covers in walk-in freezer noted in need of cleaning.
September 02, 2003Routine612Details / Comments
  • 0820 - Critical Repeat Baked potatoes hot holding at improper temperatures. Corrected.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0550 - Repeat Dispensing utensils improperly stored between.
  • 0480 - Repeat Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1580 - The cutting board(s) along the pizza section are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrected.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
May 30, 2003Routine27Details / Comments

September 30, 2009 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored over fish and egg batter.
    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.
  • 0760 - Critical The mashed potatoes, corn, and rice was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165F or above within 2 hours.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats, potatoes, and bacon etc. in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 0790 - Improper methods used to thaw the turkey
    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
  • 0570 -
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1730 - Repeat The scoop was observed in a state of repair and condition preventing the equipment to be used as designed.
    Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
    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.
Comments:
Violations discussed for correction.

July 01, 2009 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) eg. potatoes, bacon, and pork in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1790 - Repeat The interior top of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2000 C - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 A (Utensils) - Repeat Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
    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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed and corrections made. Permit renewed during the inspection.

March 24, 2009 (Routine)



Violations:
  • 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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in the refrigerator.
    Store food in packages, covered containers, or wrappings.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) eg. deli meats in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1060 - Repeat The nonfood contact surface of the egg crates are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1730 - Repeat The hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard, replace or repair the hollow handle ice cream scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 A (Utensils) - Cleaned and sanitized (forks) utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
  • 2790 - Repeat The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed for correction.

December 08, 2008 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Example poultry stored over beef and eggs in the True refrigerator. In the walk-in refrigerator poultry stored over other foods in the refrigerator.
    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.
  • 0820 A 1 - Corrected During Inspection Critical Bar-b-q and baked potatoes are hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats, bacon in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1060 - The nonfood contact surface of the egg crates are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bars. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - The hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard, replace or repair the hollow handled ice cream scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: nozzel holders at the bar are unclean.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The interior top of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2890 - Repeat Light bulb in True freezer is not shielded, coated, or otherwise shatter-resistant.
    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.
    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.
  • 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.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
    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.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Sweathers and jackets are stored on shelving in the kitchen.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3270 - Harborage conditions exist of fruit/sewer flies at the rear bar
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed for correction.

August 13, 2008 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 2890 - Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed with cook. Manager's certification has expired.

May 01, 2008 (Routine)



Violations:
  • 0240 - Employee observed working in the food service area without proper hair restraint.
    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 Unwrapped or uncovered food (sausage) in a refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Ice dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0610 - Repeat Food stored on the floor of walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed with managers.

January 11, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (employee's drink is stored in the ice bin on ice use for customers drinks)
    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 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit, walk-in.
    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.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (employee's drink)
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0760 - Corrected During Inspection Critical The mashed potatoe was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition. (walk-in)
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 2000 - Single service items observed unprotected from contamination. (coffee filters)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed with cook.

September 10, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical Evidence of tobacco use in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Ash tray with cigarette butts place on prep table.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - 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.
  • 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 Meat loaf hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Eggs and ham cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food items walk-in 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.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not closing properly.
    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.
Comments:
Critical violations discussed for immediate correction/One foodservice working trying to perform multiple operations at the same time, items noted out of temperature.

June 01, 2007 (Routine)



Violations:
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Items floor walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the prep reach-in.
    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.
  • 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.

March 02, 2007 (Routine)



Violations:
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0470 - Corrected During Inspection Critical 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.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerated spaces.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the area under grill 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 Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not self closing with some gaps.
    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.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

December 05, 2006 (Routine)



Violations:
  • 0240 - Corrected During Inspection 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 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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.
  • 0820 - Critical Eggs cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Above discussed for corrective action.

September 15, 2006 (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. No handwashing observed, multiple operations occurring including changing gloves.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (Bar)
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant BBQ was not reheated to the proper temperature for hot holding. Being reheated in steam table.
    Reheat commercially processed RTE food for hot holding to 140F or above.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1570 - Shelving refrigeration units observed in a condition that prevents necessary maintenance and easy cleaning. Rusting and pitting noted to shelves.
    Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 2840 - Carpeting installed as floor covering in walkway areas back kitchen.
    Remove carpeting and replace with approved floor material.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the bar.
    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.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/Owner requested to provide long term plan for some wall repair around warewashing area and other areas in need of repair.

June 13, 2006 (Routine)



Violations:
  • 0220 - Critical Evidence of smoking in kitchen.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (bar)
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (ice scoop is stored under the soda dispensing nozzles)
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(bag of potatoes)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Corrected During Inspection Food stored under sewer lines. (turkey stored under the compartment sink)
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0690 - Corrected During Inspection Container of chili stored on the dirty end of the drain board of the three compartment sink.
    Protect food from miscellaneous sources of contamination.
  • 0790 - Corrected During Inspection Improper methods used to thaw chili and whole turkey.
    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
  • 0800 - Corrected During Inspection Critical Shell eggs not refrigerated.
    Immediately place shell eggs upon receipt under refrigeration that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1100 - The food contact surface of the aluminum foil is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the foil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1320 - There was no temperature measuring device located in the beer cooler at the bar.
    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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination.(coffee filters)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3020 - Soap was not provided at the hand washing lavatory at the bar.
    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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed with owner.

February 14, 2006 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses(Scoop on drainage tray at the soda dispenser).
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(Walk in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the first bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1570 - The door gasket of the walk in refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide quat ammonia at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2000 - Single service items observed unprotected from contamination.(Coffee filters)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
All violations discussed and/or corrected with the manager.

October 13, 2005 (Routine)



Violations:
  • 0220 - Critical Repeat Employees are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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 Potatoes hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (Bar)
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at both bars.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination.(Single service stored upright)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Floor under the cooking equipment is unclean 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.
  • 3490 - Hat stored in such a way that they could contaminate foods on the shelves.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
All violations discussed and/or corrected with the manager.

July 13, 2005 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pork and beans.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0690 - The ice is stored under the dispensor.
    Protect food from miscellaneous sources of contamination.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the prep 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the ice bin has an accumulation of mold
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the gasket on the refrigerator has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed for correction.

March 31, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The employee's drink is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Meat loaf hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bars. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 2890 - Light bulb in over the ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
    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, at the bar.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Ceiling tile is not maintained in good repair in dry storage.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
All violation discussed with manager and or corrected. Dish machine sanitizing at is 50 ppm.

March 31, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The employee's drink is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Meat loaf hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bars. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 2890 - Light bulb in over the ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
    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, at the bar.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Ceiling tile is not maintained in good repair in dry storage.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
All violation discussed with manager and or corrected. Dish machine sanitizing at is 50 ppm.

December 17, 2004 (Routine)



Violations:
  • 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.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various foods.
    Store food in packages, covered containers, or wrappings.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3490 - Corrected During Inspection Personal clothes stored in such a way that they could contaminate food in the kitchen.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, 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.
  • 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.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at the bar.
    Clean and sanitize these surfaces for food contact.
  • 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 and quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (milk container in ice)
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 1320 - Repeat There was no temperature measuring device located in the some refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (some handsinks)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations discussed and/or corrected with manager.

September 22, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Baked potatoes, barbecue, and mashed potatoes hot holding at improper temperatures. CORRECTED
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1730 - Repeat Lid on ice machine was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the lid on ice machine to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 3220 - 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for dispositio, walkin.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, walk-in. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered, grease contasiner. CORRECTED
    Cover all waste containers when not in continuous use.
  • 0480 - Unlabeled food containers, sugar. CORRECTED
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3170 - Ceiling tilr in ther dry storage and the ice machine room, is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1320 - There was no temperature measuring device located in the beer chest in bar area where milk is stored..
    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 - Repeat There is no properly working test kit provided at the bar for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cup holding gun dispenser behind bar.
    Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed with manager and or corrected.

September 22, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Baked potatoes, barbecue, and mashed potatoes hot holding at improper temperatures. CORRECTED
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1730 - Repeat Lid on ice machine was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the lid on ice machine to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 3220 - 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for dispositio, walkin.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, walk-in. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered, grease contasiner. CORRECTED
    Cover all waste containers when not in continuous use.
  • 0480 - Unlabeled food containers, sugar. CORRECTED
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3170 - Ceiling tilr in ther dry storage and the ice machine room, is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1320 - There was no temperature measuring device located in the beer chest in bar area where milk is stored..
    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 - Repeat There is no properly working test kit provided at the bar for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cup holding gun dispenser behind bar.
    Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed with manager and or corrected.

July 06, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Corrected.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) egg salad and tuna salad in the refrigerator, the food should have been discarded 8 and 5 days ago. Corrected. Operator discarded.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • 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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around back 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, men's toilet room and one bar hand sink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface. Flour scoop handle lying in product.
    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.
  • 2890 - Repeat Light bulb in wait station, above salad bar and in room with ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 3340 - Critical 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.
  • 3330 - Critical Working containers of window cleaner not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 0570 - Wiping cloths improperly stored between use at bar. Corrected.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Buckets of grease not covered outside.
    Cover all waste containers when not in continuous use.
  • 0220 - Critical Personal food stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store labelled personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1730 - Repeat Lid to ice machine and door handle to upright freezer observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1060 - The nonfood contact surface of the unsealed wooden shelf above kitchen hand sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small amount of mold in ice maker.
    Clean and sanitize these surfaces for food contact.
Comments:
Advised critical violations must be corrected immediately.

July 06, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Corrected.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) egg salad and tuna salad in the refrigerator, the food should have been discarded 8 and 5 days ago. Corrected. Operator discarded.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • 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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around back 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, men's toilet room and one bar hand sink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface. Flour scoop handle lying in product.
    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.
  • 2890 - Repeat Light bulb in wait station, above salad bar and in room with ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 3340 - Critical 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.
  • 3330 - Critical Working containers of window cleaner not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 0570 - Wiping cloths improperly stored between use at bar. Corrected.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Buckets of grease not covered outside.
    Cover all waste containers when not in continuous use.
  • 0220 - Critical Personal food stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store labelled personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1730 - Repeat Lid to ice machine and door handle to upright freezer observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1060 - The nonfood contact surface of the unsealed wooden shelf above kitchen hand sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small amount of mold in ice maker.
    Clean and sanitize these surfaces for food contact.
Comments:
Advised critical violations must be corrected immediately.

April 12, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Bread pudding and coconut pie cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Meatloaf hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at dishmachine.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced cold cuts (meat and cheese) in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around 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.
  • 3180 - Repeat Walls and ceiling of walk-in refrigerator noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1730 - Lid to icemaker was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Food scoop missing an end cap.
    Discard, repair, and/or replace to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1730 - The thermometer in the prep table is not in good repair and/ or not accurate in the range of use. Corrected.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2660 - 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.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
    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.
  • 2890 - Light bulb in bar, wait station, popcorn machine, salad bar and room with ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Advised critical violations must be corrected immediately. Please contact me when dishmachine is ejecting proper concentration of sanitizer.

April 12, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Bread pudding and coconut pie cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Meatloaf hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at dishmachine.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced cold cuts (meat and cheese) in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap around 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.
  • 3180 - Repeat Walls and ceiling of walk-in refrigerator noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1730 - Lid to icemaker was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Food scoop missing an end cap.
    Discard, repair, and/or replace to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1730 - The thermometer in the prep table is not in good repair and/ or not accurate in the range of use. Corrected.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2660 - 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.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
    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.
  • 2890 - Light bulb in bar, wait station, popcorn machine, salad bar and room with ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Advised critical violations must be corrected immediately. Please contact me when dishmachine is ejecting proper concentration of sanitizer.

January 15, 2004 (Follow-up)



Violations:
  • 0820 - Critical Repeat Sausage links and patties hot holding at improper temperatures. Corrected.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3180 - Repeat Ceiling and walls of walk-in refrigerator noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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.
  • 0610 - Repeat 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition. Corrected.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2350 ii - Repeat Plumbing connections under the bar hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
  • 0550 - Repeat Dispensing 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.
  • 2890 - Light bulb in bar, salad bar, popcorn machine and wait station not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 - Critical Scoop not available for popcorn dispensing. Corrected.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0220 - Critical Repeat 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.
  • 2930 - 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at bar hand sink. Corrected.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: popcron machine.
    Clean and sanitize these surfaces for food contact.
Comments:
Advised critical violations must be corrected immediately.

November 17, 2003 (Routine)



Violations:
  • 0820 - Critical Raw shell eggs, pooled eggs cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Cheese sauce, chicken and dumplings, meatloaf hot holding at improper temperatures. Corrected.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0220 - Critical Repeat 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 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.
  • 3330 - Critical Repeat Working containers of chemicals are not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 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.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items such as purses and cigarettes improperly stored. Corrected.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0470 - Critical Repeat Raw animal food 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.
  • 2720 - Repeat Outside refuse container was uncovered. Uncovered container of grease behind restaurant. No door on dumpster.
    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.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Corrected.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in front of it preventing its use.
  • 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.
  • 1800 - The nonfood contact surface of the interor of utenswil drawer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Floors, walls, and ceilings in the walk-in refrigerator noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2350 ii - Plumbing connections under the bar hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
Comments:
No improvement noted since previous inspection. Advised that critical violations must be corrected immediately including date-marking as noted above. Many violations continue to be repeat violations.

September 02, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Baked potatoes hot holding at improper temperatures. Corrected. Operator voluntarily discarded.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
  • 0550 - Repeat Dispensing 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.
  • 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.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternanry ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 3340 - Critical Container of chemical cleaner 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.
  • 3330 - Critical Working containers of chemicals are not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1320 - Repeat There was no temperature measuring device located in the bar refrigerator and kitchen 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.
  • 3260 - Employee person items stored on shelves with food.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0470 - Critical Raw animal food 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.
  • 2720 - Repeat Outside refuse container was uncovered. (Grease container)
    Cover all waste containers when not in continuous use.
  • 3180 - Fan covers in walk-in freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Critical violations corrected. Please note there are quite a few repeat violations. Employee training is recommended.

September 02, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Baked potatoes hot holding at improper temperatures. Corrected. Operator voluntarily discarded.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
  • 0550 - Repeat Dispensing 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.
  • 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.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternanry ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 3340 - Critical Container of chemical cleaner 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.
  • 3330 - Critical Working containers of chemicals are not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1320 - Repeat There was no temperature measuring device located in the bar refrigerator and kitchen 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.
  • 3260 - Employee person items stored on shelves with food.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0470 - Critical Raw animal food 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.
  • 2720 - Repeat Outside refuse container was uncovered. (Grease container)
    Cover all waste containers when not in continuous use.
  • 3180 - Fan covers in walk-in freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Critical violations corrected. Please note there are quite a few repeat violations. Employee training is recommended.

May 30, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Baked potatoes hot holding at improper temperatures. Corrected.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
  • 0550 - Repeat Dispensing utensils improperly stored between.
    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.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1580 - The cutting board(s) along the pizza section are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrected.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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.
Comments:
Advised critical violations must be corrected immediately. Improvement noted since previous inspection.

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