June 11, 2009 (Critical Procedures)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Garlic in oil and searded tuna cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0870 - Corrected During Inspection Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
  Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.

Comments:
Observed proper handwashing and glove use techniques. Talked with operators about not putting hot soups in bags sealing and cooling using ice baths is what the operator agreed to then putiing them in bags after the soup has cooled completely. Employee Health policy and consumer advisory is in place. Asked the operator to fax me information about the garlic in oil mixture showing that the garlic has been treated to prevent C Bot spores from being on the garlic.

February 05, 2009 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Critical Repeat Pork ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1010 - Sponges are being used to wipe down food contact surface of the sheet pans.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the silver ware holders 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.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1570 - All faucets observed in the facility were leaking was observed in a state of disrepair and damaged.
  Repair the leaky faucets 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 leaky faucets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket to the salad prep unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: plates along grill line.
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the dipper wells is less than 1 inch.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Need handwash signs in the bathrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Grout lines in floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Active managerial control over many food processes is occurring. Observed proper thawing techniques running water thawing lobster tails. Observed proper handwashing and glove use. Manager said they are working with employees concerning cooling.

April 16, 2008 (Routine)

Violations:

• 0800 - Corrected During Inspection Critical Pork ribs (4/15/08) noted not being adequately cooled to prevent the growth of harmful bacteria. Product measured 46 F 18 + hours after preparation.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Manager voluntarily discarded.
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate. Bagged soups / mushrooms rated 47-50 F approximately 3 hours into the cooling process. Bags were arranged in a manner that would inhibit rapid cooling.
  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.
• 0820 - Corrected During Inspection Critical Bagged rice cold holding at improper temperatures. Product measured 66 F observed overstacked on preparation line.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Repeat The food contact surface of the metal pans / plastic trays were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace these items 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.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not reading properly.
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range on the final rinse of the commercial dishmachine. Current reading is 27-30 PSI on final rinse.
• 1580 - Repeat The cutting board(s) along the food preparation tables 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. Manager stated that new cutting boards will be ordered. Most damaged / scored boards were discarded.
• 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cleaned knives, slicers and trays used to store clean food contact equipment. Ice scoops observed stored in a nonclean ice scoop holder (significant build-up observed).
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust/ residue or other debris on the following nonfood-food contact surface: internal surface of the ice-machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Cleaned pans 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.
• 2660 - Repeat There is no covered refuse container for the appropriate disposal of feminine products.
  Install a covered refuse container for the employee restroom.
• 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.
• 3170 - Repeat Floor area is not maintained in good repair. Significant repairs to missing grout in main / back kitchen required.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Discussed w/ management.

Comments:
Active managerial control of many food processes is occurring. Overall food protection, cooking temperature and sanitizing solutions met substantial compliance. Local health department requests source information for tuna that is served to customers (include processer's company name and contact information).

February 28, 2007 (Follow-up)

Violations:

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw meat while wearing disposable food-service gloves. Employee did not first wash hands after removing disposable gloveds.
  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. Manager agreed to take corrective action.
• 1580 - Repeat Multiple cutting boards observed air drying 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. The worse of the boards was voluntarily discarded. Manager stated that it is now time to order new new cutting boards.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Managers agreed to instruct employees to keep water pressure off spray hose when hose is not in use. Health department will provide plumbing diagram showing longterm corrective fixture.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat Multiple floor areas (tiles & grout) are being maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Management stated that repairs have already been ordered.

Comments:
Facility is responsible for correction of all cited violations. Discussed backflow prevention w/ manager.

February 06, 2007 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw meat while wearing disposable food-service gloves. Employee did not first wash hands after removing disposable gloveds.
  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. Manager agreed to take corrective action.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken observed stored overtop of crabmeat and ground beef within the walk-in cooler.
  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.
• 0700 - Corrected During Inspection Critical Repeat The salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the fish to heat all parts to 145F or above for 15 seconds.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Cooked mushrooms in sealed bags rated 79.5 F at 1.75 hours into cooling process. Process observed appeared not to be able to meet the time/temperature requirements for bulk cooling.
  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. Managers should routinely monitor cooling processes to verify product reaches 70 F within the first 2 hours and then 41 F or less in the last 4 hours. Management took immediate corrective action- began ice baths.
• 1100 - Critical The food contact surface of the shrimp de-veiner is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the damaged equipment 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. Operator agreed to order replacement part. Correct by 2/16/07.
• 1580 - Multiple cutting boards observed air drying 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. The worse of the boards was voluntarily discarded. Manager stated that it is now time to order new new cutting boards.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1) lettuce slicer, 2) knives stored on clean knife rack storage unit (grease and food residues observed.
  Clean and sanitize these surfaces for food contact. Managers should routinely cross-check employee cleaning and sanitizing of food contact surfaces. Provide scrub brushes as needed to remove hard to access food particles.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Managers agreed to instruct employees to keep water pressure off spray hose when hose is not in use. Health department will provide plumbing diagram showing longterm corrective fixture.
• 2660 - There is no cover for the refuse container in the employee restroom.
  Provide a covered waste receptacle for the employee restroom. Management took corrective action - will order new waste container.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat Multiple floor areas (tiles & grout) are being maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Management stated that repairs have already been ordered.

Comments:
Discussed the new requirement to keep sliced tomatoes at 41 F or less (treat as a potentially hazardous food). Follow-up inspection to occur on or about February 27th 2007.

December 12, 2005 (Routine)

Violations:

• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination: 1) Butter and creamers stored underneath soap dispenser at the wait station.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0960 1 - Critical Some non-foodgrade containers are being used for direct contact food storage (e.g. blue plastic containers).
  Replace these items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Ensure that food containers are made of foodgrade material. Manager agreed to correct.
• 1570 - The door gaskets of the following refrigeration units are torn: 1) Steak refrigerator. 2) Reach-in cooler near fryers.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 2260 - Corrected During Inspection Critical A pressure spray hose is being attached to the mop sink, which lacks a pressure-type vacuum breaker. The hose is being left under continuous water pressure when not in-use. The built-in safety device (atmospheric vacuum breaker) at the faucet is not designed to function under continuous water pressure.
  Provide a pressure-type vacuum breaker at the faucet if a pressure hose is to be left "ON" continuously. Otherwise, shut-off the water faucet and disconnect the spray nozzle when not in-use.
• 3170 - Areas of tile grout throughout the kitchen and in the walk-in cooler are in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Overall, facility was found to be in substantial compliance with the provisions of the Food Regulations. Hands were being washed at appropriate times. Proper glove usage was observed. Facility appears clean and well-maintained.
The person-in-charge indicated that all hamburgers are cooked to a minimum of 155 degrees F ("medium"). Reviewed pre-opening "checklist". Discussed employee health and reporting requirements.

January 18, 2005 (Routine)

Violations:

• 0700 - Corrected During Inspection Critical The comminuted or ground beef patties are allowed to be served "rare" to customers, according to demonstration of knowledge question given to management in regards to the final cook temperature of this product. ( Cooking to 155 F for 15 seconds or more can allow cooked raw comminuted beef to be raised a sufficient temperature and time to eliminate pathogenic bacteria).
  Continue to cook the meat to heat all parts to 155F or above for 15 seconds. Manager agreed to immediate correction. General manager agreed to train kitchen supervisors by using the facilitiy's digital chef's thermometer. CORRECTED.
• 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 160 F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirement. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Management called service technician immediately. Management agreed to sanitize all previously washed pans, utensils, plates , cups etc.. to verify complete cleaning cycle on these surfaces prior to customer/ employee use.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Service technician for the dishmachine was called and will initiate repair within the next hour. MANAGER AGREED TO CORRECT.
• 1770 B - Corrected During Inspection 1)Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives stored in the clean knife storage area in the front grill line. 2) Plastic pans observed being "wet-stacked".
  Clean and sanitize these surfaces for food contact. Train employees to wash, rinse and sanitize in-use food contact surfaces every 4 hours. Train employees to allow cleaned pans to completely air dry before stacking.
• 3170 - Some areas of the walk-in cooler floor appear need more grout to prevent the collection of water.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and may encourage certain microbial habitats. Correct by 02/10/05.
• 3180 - Entrance way at the walk-in cooler 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. Manager agreed to correct.
• 3340 - Corrected During Inspection Critical Container of spray sanitizer was not properly stored to prevent the possible contamination of food, equipment, utensils, linens or single service items. Spray bottle observed stored overtop of salad items
  Containers of cleaners / sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
All managers and supervisors on duty are currently certified. Overall demonstration of knowledge in food safety procedures observed. Discussed the need to track the entire cooling process for prepared soups which are chilled on site. (Supervisor could account for reaching 70 F within first two hours but did not have specific information about the product reaching 41 F within the last 4 hours of the cooling process). Department requests copy of corporate policy of cooking beef burgers (final cook temperature). Digital chef's thermometer available. Quatenary ammonium sanitizer rated 200 ppm. Food preparation staff and dishwashing staff were observed washing hands as needed.

January 18, 2005 (Routine)

Violations:

• 0700 - Corrected During Inspection Critical The comminuted or ground beef patties are allowed to be served "rare" to customers, according to demonstration of knowledge question given to management in regards to the final cook temperature of this product. ( Cooking to 155 F for 15 seconds or more can allow cooked raw comminuted beef to be raised a sufficient temperature and time to eliminate pathogenic bacteria).
  Continue to cook the meat to heat all parts to 155F or above for 15 seconds. Manager agreed to immediate correction. General manager agreed to train kitchen supervisors by using the facilitiy's digital chef's thermometer. CORRECTED.
• 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 160 F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirement. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Management called service technician immediately. Management agreed to sanitize all previously washed pans, utensils, plates , cups etc.. to verify complete cleaning cycle on these surfaces prior to customer/ employee use.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Service technician for the dishmachine was called and will initiate repair within the next hour. MANAGER AGREED TO CORRECT.
• 1770 B - Corrected During Inspection 1)Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives stored in the clean knife storage area in the front grill line. 2) Plastic pans observed being "wet-stacked".
  Clean and sanitize these surfaces for food contact. Train employees to wash, rinse and sanitize in-use food contact surfaces every 4 hours. Train employees to allow cleaned pans to completely air dry before stacking.
• 3170 - Some areas of the walk-in cooler floor appear need more grout to prevent the collection of water.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and may encourage certain microbial habitats. Correct by 02/10/05.
• 3180 - Entrance way at the walk-in cooler 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. Manager agreed to correct.
• 3340 - Corrected During Inspection Critical Container of spray sanitizer was not properly stored to prevent the possible contamination of food, equipment, utensils, linens or single service items. Spray bottle observed stored overtop of salad items
  Containers of cleaners / sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
All managers and supervisors on duty are currently certified. Overall demonstration of knowledge in food safety procedures observed. Discussed the need to track the entire cooling process for prepared soups which are chilled on site. (Supervisor could account for reaching 70 F within first two hours but did not have specific information about the product reaching 41 F within the last 4 hours of the cooling process). Department requests copy of corporate policy of cooking beef burgers (final cook temperature). Digital chef's thermometer available. Quatenary ammonium sanitizer rated 200 ppm. Food preparation staff and dishwashing staff were observed washing hands as needed.

August 05, 2004 (Follow-up)

Violations:

• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 1960 - Repeat Plastic bins 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.

Comments:
Ensure that butter used in prep work is not left out of the cooler for longer than necessary. Alcohol swabs are being used to properly sanitize the thermometer before temperatures are taken. The manager stated that all employees have been told not to rinse utensils in handsinks. No sanitizing violations were observed today. A temporary light shield has been installed on the fixture in the walk-in, and a permanent cover is on order. The facility has shown significant improvement from the previous inspection.

July 21, 2004 (Routine)

Violations:

• 0820 - Critical Lobster and butter were cold holding at improper temperatures. The foods have been out for less than 2 hours.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. MANAGER AGREED TO ENSURE THE FOODS WERE COOLED TO 41 DEGREES F WITHIN 4 HOURS. LIMIT THE AMOUNT OF TIME FOODS ARE OUT OF THE COOLER BEFORE PREP.
• 2310 B - Different handwash stations are being used for purposes other than washing hands. Employees were observed rinsing rags and utensils in handsinks.
  The handwash facility identified above is to be used for washing hands only.
• 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units on the line.
  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. MANAGER AGREED TO CORRECT.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 1960 - Plastic bins 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.
• 2890 - Light bulb in the walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0960 2 - The food contact surfaces of the some plastic bins are not durable, nonabsorbent, easily cleanable, resistant to pitting. Different bins are cracked or otherwise damaged.
  Repair or replace the bins to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3180 - The floor in the dish area was 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.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting boards and spatula.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. DISCUSSED THIS ISSUE WITH THE MANAGER.

Comments:
Food temperature logs are kept and maintained. Employees are minimizing bare hand contact by using gloves or other implements. The dishmachine is sanitizing properly. Discussed cooling methods with the manager. Foods are being adequately date marked. All sanitizing solutions are the proper concentrations. The handsinks are stocked with soap and paper towels. Employees are washing their hands frequently and correctly. The overall cleanliness is sound.

March 09, 2004 (Follow-up)

Violation: 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An uncovered employee drink was stored on a rack above clean utensils and equipment.
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. CORRECTED.
Comments:
The following violations have been corrected from the previous inspection: 1. All toxic cleaning chemicals are properly labeled. 2. All cleaning chemicals are being stored to prevent the contamination of food and food contact surfaces. 3. All soda guns have drainage lines properly plumbed. NOTE: The franchise office has informed the restaurant to keep the butter and butter wing sauce at 41 degrees F or below. The facility has shown significant improvement from the previous inspection.

February 24, 2004 (Critical Procedures)

Violations:

• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An uncovered drink was stored on a shelf with spices, and above a surface where vegetables were being sliced.
  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. CORRECTED.
• 3330 - Critical Working containers of sanitizer and furniture cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. CORRECTED.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A lemon slicer was stored with several cleaners.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED.
• 0260 - Critical Two ice bins in the bar area are subject to contamination. The soda holsters were leaking directly into the ice.
  Ensure food is safe and unadulterated. HOSES WERE INSTALLED ON THE HOLSTERS. CORRECTED.

Comments:
Foods are being properly date marked. Spray sanitizing solutions are the proper concentration, and sanitizers are being used properly. Discussed cooling methods with the manager. Shallow pans are being used. Recommended that chicken used for chicken salad be sliced prior to cooling to facilitate rapid cooling methods. NOTE: The recipe of the wing sauce will be researched to see if it is potentially hazardous.

September 02, 2003 (Routine)

Violations:

• 1450 - Repeat Ice bath for cheese was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional ice water bath necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. PRODUCT WAS AT MAXIMUM TEMPERATURE LIMIT OF 45 F (SET UP WITHIN LAST 30 MINUTES).
• 1780 - Critical Food contact surfaces (cutting boards) used to prepare potentially hazardous food items were observed stored directly next to wall.
  Store cutting boards on the cutting board drying rack once they have been washed, rinsed and sanitized. Wash, rinse and sanitize in use food contact surfaces every 4 hours to prevent the growth microorganisms on those surfaces. CORRECTED.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Ice melt from broccoli boxes observed dripping on top of covered / prepared containers of food.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.DISCUSSED W/ MANAGER THE NEED TO REMOVE ICE MELT FROM THE TOP OF SEALED CONTAINERS AND THEN TO SANITIZE CONTAINER TOPS. INTEGRITY OF CONTAINERS APPEARED SOUND. CORRECTED. RECOMMEND RECONFIGURING SHELVES TO LOCATE BROCCOLI BOXES ON THE LOWEST SHELF.

Comments:
SUBSTANTIAL COMPLIANCE WITH THE VIRGINIA FOOD SERVICE REGULATIONS OBSERVED ON THIS DATE. MOST CRITICAL FOOD HANDLING AREAS OBSERVED WITHIN PROPER SAFE PROCEDURES AS OBSERVED ON THIS SITE VISIT.

May 28, 2003 (Follow-up)

Violations:

• 1780 - Critical Repeat The food contact surface of the onion and tomato slicer blades were observed soiled and in need of cleaning.
  All food contact surfaces shall be cleaned every 4 hours to prevent the build-up of microorganisms and prevent the accumulation of organics. MANAGER REMOVED THE UTENSILS FOR CLEANING. CORRECTED DURING INSPECTION.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, before donning a clean pair of gloves, 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. MANAGER IMMEDIATELY INFORMED EMPLOYEES OF THE PROPER HANDWASHING PROCEDURES. CORRECTED DURING INSPECTION.
• 0470 - Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken wings were stored over raw fish.
  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. Store chicken, which requires a higher cooking temperature, below fish in order to prevent cross contamination. CORRECTED DURING INSPECTION.
• 2720 - Repeat Outside refuse container was uncovered. The side doors of the dumpster were left open between uses.
  Cover all waste containers when not in continuous use.

Comments:
The following violations have been corrected from the previous inspection: 1. All foods were being stored at the proper temperatures. Kitchen manager demonstrated the proper way to setup an ice bath. Regularly use the digital thermometer to ensure that potentially hazardous foods (PHFs) are held at the proper temperatures. 2. All employee drinks were being stored properly. Continue to ensure that drinks are covered and stored in a location that will not contaminate food, utensils, etc. 3. All nonfood contact surfaces are smooth and easily cleanable. 4. All trash was being stored inside the dumpster and off of the ground surface. 5. All foods were being stored in a manner that protects them from miscellaneous sources of contamination. The facility has shown improvement since the previous inspection.

May 21, 2003 (Routine)

Violations:

• 0820 - Critical Repeat Potota fries and grated cheese exceeded 45 F. Cold holding observed at improper temperatures. Volume of product was too large for a nonrush time and foods were not in an appropriate ice/water bath. Managers should routinely use the restaurant's digital thermometer to monitor food temperatures within ice / water baths.
  Relocate the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. MANAGER CORRECTED. Products had not been out of temperature more than 1 hour.
• 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. Employee in the dish area observed handling soiled dishes and then did not wash hands prior to entering the food preparation area and commencing other duties.
  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. CORRECTED.
• 0220 - Critical 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.MANAGER AGREED TO CORRECT.
• 0220 - Critical A wait staff person was observed eatingis in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All personnel who are in eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Wait staff person observed eating on back line prior to dinner rush. DISCUSSED WITH MANAGER- CORRECTIVE ACTION AGREED TO.
• 0470 - Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw poultry was observed overtop of raw fish.
  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. Always keep highest cooking temperature -raw chicken 165 F, below fish which requires only a minimum cook temperature of 145 F. CORRECTED.
• 1780 - Critical 1)Food contact surfaces of the tomato slicer, lettuce slicer and can opener bladed used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.2) Staff member observed "rinsing" a knife at the employee hand sink. 3) Manager observed "rinsing" digital chef's thermometer's tip at the employee hand sink, 4) food prep. staff observed obtaining water for food preparation uses from the employee hand sink. 5) Improper procedure for cleaning of kitchen knives discovered (employees were not using a three step process to wash, rinse and sanitize- only were applying spray sanitizer.
  IMMEDIATE INTERVENTION BY INSPECTOR AND MANAGER CORRECTED THESE PROBLEMS AS THEY OCCURRED. Train staff to only use the hand sinks for hand washing only/ Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.CORRECTED.
• 1450 - Insufficient ice baths for the chips and cheese were observed. For these menu items- supply additional refrigeration equipment or proper ice /water baths in sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional equipment or ice/ water baths necessary to maintain food items at 41 F (45 F). Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. CORRECTED.
• 1150 - 1)The nonfood contact surface of some pieces of equipment is not designed or constructed to be easily cleanable. Use of tape on the preflush spray nozzle at the dishmachine and use of red tape on the fryer handle is not approved.2) Some plastic pans have broken lids rendering them difficult to clean properly.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. MANAGER AGREED TO CORRECT.
• 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.
• 2720 - Outside refuse container was uncovered. Top lid of dumpster appears to be broken.
  Cover all waste containers when not in continuous use to prevent bird and flying insect entry. Ask dumpster company for new lid(s).
• 0690 - 1)Double stacking of unprotected / uncovered pans of food is prohibited due to possible cross contamination.2) One small stack of cheese was observed in direct contact with wire shelf of the refrigerator.
  1)Top layer of food was embargoed and voluntarily discarded by the manager. 2) CHEESE WAS VOLUNTARILY DISCARDED. CORRECTED.
• 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
  Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. DISCUSSED WITH MANAGER.

Comments:
All beef used in this facility comes from USDA source from grain fed American beef cattle. No beef products are imported. MANAGER CORRECTED ALL CRITICAL TYPE VIOLATIONS DURING THIS SITE VISIT. MANAGER STATED THAT A COPY OF THIS REPORT WOULD BE MADE AVAILABLE TO ALL STAFF AT THEIR NEXT STAFF MEETING AS A MEANS TO TRAIN STAFF IN FOOD REGULATIONS AND TO HELP PREVENT CRITICAL TYPE VIOLATIONS FROM OCCURRING.