North Stafford High School, 839 Garrisonville Road, Stafford, VA - Restaurant inspection findings and violations

June 01, 2009 (Routine)

Violations:

• 0480 - The bulk food containers are unlabeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Wet wiping cloths improperly stored on prep tables between use. Cloths moved by the end of the inspection.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The knob on the dish machine was observed in a state of disrepair and damaged.
  Repair the knob 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 knob, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The interior of the ice machine was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: both ice cream boxes and the drink box in the salad area have a build up of ice, tops of all floor-mounted equipment,
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided in the salad bar area.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - The following physical structures are noted in need of cleaning: ceiling tiles between line 3 & 4, air vents between all serving lines, walls in the salad bar area, and the air vent near the 3-compartment sink.
  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.
• 3330 - Corrected During Inspection Critical The plastic bag of fryer chemical is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Equipment temperatures: walk in cooler - 34; walk in freezer - 4
Temperatures: SB: broccoli ST - 167, cheese sauce ST - 137, WIC: strawberry milk ST - 34, rice ST - 32.2, low fat milk ST - 34.8,
Discussed with PIC: provide more sanitizer buckets
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Foods received from Merchants, and USDA
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

December 15, 2008 (Critical Procedures)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small floor mixer
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Critical Repeat Plumbing connections under the dish machine is leaking.
  Plumbing systems and components shall be maintained in good repair.

Comments:
Temperatures continued: Line #2: scalloped potatoes IT - 135.6; Line #3: corn dog IT - 155, chicken patty IT - 150, strawberry milk ST - 43.6, 1% milk ST - 41.4, Line #4: scalloped potatoes IT - 150, chicken patty IT - 145, chocolate milk ST - 42, strawberry milk ST - 40.8, Line #5: chocolate milk ST - 38.6, strawberry milk ST - 36, tomatoes IT - 42, broccoli IT - 147, baked potato IT - 135, baked potato IT - 155
Discussed with PIC: the hot water sanitizer did not register on the thermocouple tape after numerous times - maintenance adjusted the temperature and the thermocouple read 160 - the kitchen manager immediately used paper trays for service - thank you; proper use of an ice bath
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Foods received from: Merchants and USDA
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This inspection was limited to the risk factors that have been identified by the centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.

April 22, 2008 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored on fryers and on service line between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Tomato IT - 51 and cheese IT - 61 in salad bar cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Items placed in reach in cooler.
• 1060 - Repeat The nonfood contact surface of the cardboard used to hold up the prep table 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.
• 1550 - The hand sink near the dish room is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The ice scoop was observed in a state of disrepair and damaged. The yellow Hobart reach in cooler cannot maintain temperatures - refrigerator must be turned off nightly.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The top cover to the yellow Hobart reach in cooler is missing - in a condition that prevents necessary maintenance and easy cleaning.
  Repair the cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: tops of all equipment and the ceiling fan between lines 3&4.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The hot water handle on the hand sink beside the ice machine is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - The middle dumpster has missing lids.
  Cover all waste containers when not in continuous use.
• 2810 - Inside of the mop sink is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - Wall or wall covering around the mop sink and around the pipes near the prep sink are not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3080 - Less than 20 foot candles of light was noted in the salad bar. Light measured 10.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat The following physical structures are not maintained in good repair: broken floor tiles in laundry room, missing light shield in restroom, light out in walk in freezer, ten (10) lights out in hood system, broken floor tile by prep sink, several lights out in salad bar area, broken wall tile behind reach in cooler (Line 3), and broken wall tile near staff entrance.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall on inside of door by staff entrance and the air vent cover in the laundry room are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Live bug found in laundry room. Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Exterminator comes biweekly.

Comments:
Temperatures continued: HH: vegetable soup IT - 155.2, steak & cheese IT - 140, chicken sandwich IT - 160, cheese stick IT - 141; RIC: chicken patty ST - 39.8, cheese stick ST - 28; Line #1: chicken patty IT - 166, soup IT - 176, chocolate milk IT - 38; Line #3: soup IT - 158, steak & cheese IT - 168, chocolate milk IT - 43, beans IT - 155, rice IT - 184, Salad bar: rice IT - 149, RIC: taco meat ST - 161, 1% milk ST - 39.8.
Discussed with PIC: proper use of ice bath; replace/repair of yellow Hobart reach in cooler; possibly making a checklist for maintenance items in cafeteria; possibly putting holes in tightly wrapped items to allow for air circulation.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

October 02, 2007 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical Veggie soup IT - 121 hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Soup reheated.
Comments:
Temperatures continued: HH: chicken strips ST - 173; chicken patty ST - 144; Line #2: taco beef ST - 155; WIC: shredded cheese ST - 39; sour cream ST - 37; strawberry milk ST - 36.
Discussed with PIC: overall condition of kitchen in outstanding; the vent and fan in dish machine area requires cleaning, dishmachine has a leak underneath it, walk in freezer has a build up of ice on floor, and walk in cooler has pooling water in front of walk in freezer.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit and handouts given
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This inspection is limited to personal hygiene, temperatures, cross contamination, demonstration of knowledge, and food sources.

January 17, 2007 (Routine)

Violations:

• 1060 - The nonfood contact surface of the box used for vegetable storage (corrected) and wooden doors on storage room 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.
• 1570 - Corrected During Inspection Repeat One knife and a wire wisk were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Items discarded.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1960 - Repeat Plastic condiment bottles were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2350 ii - Repeat Both hand sinks are slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2700 - The waste storage container has a broken lid.
  Replace the broken lid for the waste storage container used to hold waste.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3170 - Repeat The following physical structures are not maintained in good repair: tiles on both sides of the walk in cooler, missing tile behind warmer, broken tiles on wall behind line 4, broken floor tile in dish room, and missing ceiling tiles in dish room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures noted in need of cleaning: vents in walk in freezer, wall over washer and dryer, bricks around mop sink, light shields in hood system, and caulking underneath hose in dish room.
  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:
Temperatures continued: MB #2: vanilla milk ST - 39; MB #1: chocolate milk ST - 25; MB #3: chocolate milk ST - 43; MB #4: vanilla milk ST - 45; HH: soup ST - 164; RIC: diced tomatoes IT - 40; Chilling pasta IT - 51.
This is an nonsmoking establishment.
Discussed with PIC: EHS had discussion with Ms. Copeland (assistant principle) in reference to repeat violations; enforcement policy and beginning March 1, 2007- foods under refrigeration must be 41'F or below
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

September 26, 2006 (Routine)

Comments:
Temperatures continued: HH: steak & cheese ST - 140; cheese pizza ST - 161; chicken patty ST - 166.
This is an nonsmoking establishment.
Discussed with PIC: conditions of the ice machine - rusted throughout to include touching ice; walk in cooler door must have an automatic closure; beginning March 1, 2007- foods under refrigeration must be 41'F or below, and dish washing machines must be equipped with a device that signals audibly or visually when more sanitizer needs to be added.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This inspection is limited to personal hygiene, temperatures, cross contamination, demonstration of knowledge, and food sources.

June 07, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Pizza holding in reach in cooler IT - 55 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Pizza removed from box and placed in walk in cooler.
• 0820 - Corrected During Inspection Critical Repeat Steak & cheese holding in hot box IT - 101 hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Sandwiches reheated.
• 1100 - Corrected During Inspection The food contact surface of the small plastic container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the container 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. Container discarded.
• 1570 - The cardboard used underneath the small wooden table was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the leg 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 leg, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door hinges on the boxes on the line and the milk boxes on the service line were observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution measured at 300 ppm.
  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: mixer (corrected) and slicer.
  Clean and sanitize these surfaces for food contact.
• 1960 - Corrected During Inspection Repeat A large plastic container in the dry storage room was found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2350 ii - Repeat Both hand sinks are slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 2730 - Two refuse containers used to store refuse/recyclables have no drain plugs.
  Replace the drain plug to the refuse container.
• 3030 - Corrected During Inspection No disposable towels were provided at two of the hand washing sinks in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Repeat The following physical structures are not maintained in good repair: 3 bulbs out in hood system, ceiling tiles falling in over tray line in dish machine area, and broken tile between service lines #3 and 4.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: condenser vents in the walk in cooler, HVAC vent in the dry storage area, and HVAC vent in the dish machine area.
  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:
Discussed with PIC: enforcement policy
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This is a nonsmoking facility.

September 22, 2005 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation on salad bar after coming from kitchen area.
  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.
• 0820 - Critical Repeat Cheese pizza IT - 100.6 and mashed potatoes IT - 139.2 hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Foods will be used within 4 hours.
• 0820 - Critical Repeat 1% milk IT - 65.2, sour cream ST - 46 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Foods will be used within 4 hours.
• 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 gasket on walk in cooler 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.
• 1960 - Service trays were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2350 ii - Repeat Plumbing connections under the rear hand sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door propped open.
  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.
• 3080 - Four lights out in hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat The following physical structures are not maintained in good repair: wall tiles beside 3-compartment sink, light shield over line #3, and HVAC vent in locker room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Temperatures continued: MB Line #4: chocolate milk ST - 40; low fat ST - 41; 1% ST - 31; MB Line #3: chocolate milk ST - 38; fat free ST - 42, orange cream ST - 42, MB Line #2: chocolate milk ST - 41, 1% ST - 37, orange cream ST - 38.
Discussed with PIC: dishes are coming out of dish machine with a large amount of soap and sanitizer on them - have adjustments made; PIC is responsible for all persons walking in kitchen.

February 22, 2005 (Other)

Comments:
Reviewed report with PIC

February 17, 2005 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Sliced cheese - 44 and vanilla milk - 43 cold holding at improper temperatures. Both foods will be used within 2 hours.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Repeat Beef - 139 and refried beans - 140 hot holding at improper temperatures. Foods will be served within 2 hours.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1060 - Establishment using foil as shelf liner in storage drawers on prep table.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1550 - Repeat The front hand is not sealed to adjoining wall.
  Seal the unit to adjoining wall since it is exposed to spillage or seepage.
• 1570 - The door gasket of hot box #2 and cold box #1 are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: salt dispensers on each line had tape of them, cutting boards,
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following have accumulations of grime and debris: ice cream box, walk in freezer vents, vent above 3-compartment sink.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The sink basin at the front hand sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Plumbing connections at the 2-compartment and 3-compartment sinks are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Ceiling in employee bathroom is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3170 - Light fixture over serving line #3 is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall behind 2-and 3-compartment sinks are 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.
• 3240 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3380 - Critical Quaternary ammonium sanitizing agent measured at 100 ppm.
  Utilize only sanitizing agent that meet the requirements when applying to food contact surfaces

Comments:
Temperatures continued: HB #1: beef - 151; spanish rice - 141; HB #2: chicken - 157, CH #2: CH: roast beef sandwich - 41; WIC: chocolate milk - 38, sliced cheese - 32, 1% milk - 34; Snack line: cheese - 41, spanish rice - 144; chocolate milk - 36, vanilla milk - 34.
Discussed the following with PIC: Milk crates are being used as storage shelves, equipment is not sealed to adjoining wall therefore walls behind equipment must be clean,
WIC: walk in cooler; HB - hot box; CH - cold holding; HH: hot holding.

April 26, 2004 (Routine)

Violations:

• 2350 - Critical Plumbing leaks observed at the following sinks: Hand sink next to ice machine - leak at hot faucet handle, 2 compartment sink - leak at cold handle, cooks sink - leak beneath sink and from the cold handle.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored above RTE mayonnaise and italian dressing. 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in cooler and walk in freezer.
  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.
• 1570 - Repeat Interior of ice machine door observed cracked. 7 hood lights not lit.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it. Replace bulbs at hood or repair unit.
• 3180 - All room fans 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.
• 3170 - The following areas of the physical facilities are not maintained in good repair: 2 holes observed in concrete block wall of dry storage room above right exit door, HVAC vent covers missing in employee locker room and utility room, several ceiling tiles missing in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0820 - Critical Mashed potatoes hot holding at improper temperatures. Mashed potato temperatures - 109.7'F and 133.1'F. Potatoes reheated to 165'F for 15 seconds and returned to line. CORRECTED.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.

Comments:
Other temperatures observed: Mashed potatoes 141'F, mixed vegetables 161'F, gravy 155'F, pizza 142'F, chicken breast 147'F, riblets 167'F, mashed potatoes 141'F, gravy 147'F, mixed vegetables 152'F, riblets 160'F, gravy 142'F, mixed vegetables 175'F, riblets 146'F, pepperoni sticks 148'F, cheese pizza 146'F, nugget 140'F, Milk boxes - strawberry 38'F, chocolate 38'F, whole 40'F, strawberry 38'F, chocolate 39'F. French fries 145'F.

October 01, 2003 (Routine)

Violations:

• 1550 - Observed no caulking at handsink to wall junctures (all hand sinks).
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3300 - Observed computer stored with food in dry storage area. Remove.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1570 - Observed the following food contact surfaces of equipment in disrepair: Ice machine door and can opener blade.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3050 - No waste receptacle provided at hand sink by the 2-compartment sink.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3080 - Observed insufficient lighting in the walk in cooler and walk in freezer. 10 foot candles of light shall be provided in all area of the walk in units.
  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.
• 1680 - Observed dish machine sanitizer rinse to measure 164.8F maximum. Dish machine minimum rinse temperature shall be 180F to effectively sanitize ware wash items. Fax repair order completion to 540-899-4480. Sanitize dishes in 3-compartment sink or use paper products until unit is repaired. Resume operation upon completion of repair.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

Comments:
Spaghetti sauce - 146°F, pasta - 147°F, peas/carrots - 139°F, spaghetti - 152°F; French fries - 192°F, cooked pasta - 145°F, spaghetti 151°F, chicken breast - 140°F, pizza - 148°F; Steak & Cheese - 141°F, Milk Boxes: chocolate milk - 34°F, white milk - 31°F; OJ - 34°F; OJ - 17°F, white milk - 38°F, chocolate milk - 37°F, chocolate milk - 37°F, OJ - 35. Over all establishment is very clean. Well organized with a knowledgeable and helpful staff. Great job! Nice date markings.