Pasta House Italian Restaurant, 8196 Atlee Road, Mechanicsville, VA - Restaurant inspection findings and violations

August 25, 2009 (Risk Factor Assessment)

Violations:

• 0140 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler, walk in freezer, reach in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

Comments:
Discussed:
- proper handwashing
- Employee health and provided handouts

March 16, 2009 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee slicing ready to eat onions for sandwiches with bare hands then picked onions up and placed in holding container.
  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 Uncovered fresh baked bread observed stored on large holding rack uncovered in front of open back door, subject to contamination.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings and not stored in front of an open outer entrance.
• 0570 - Repeat Wiping cloths improperly stored between use, observed stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

Comments:
Spoke to the person in charge about a Spanish in-service training on hand-washing and employee health in the next couple of months.

September 16, 2008 (Risk Factor Assessment)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee rinsed hands and dried on apron.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the Continental reach in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

February 14, 2008 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use. Observed cloths stored on counters throughout facility.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3360 - Critical The sanitizer concentration was observed being used to high to wipe down food contact surfaces.
  The bleach sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Use test strips to test level of sanitizer (50-100 PPM)

Comments:
EHSS will mail hand washing signs for hand washing stations.

September 27, 2007 (Critical Procedures)

Violations:

• 0820 - Critical Bev. air reach in cooler and the prep unit observed 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 Ham, cut tomatoes, chicken and raw shrimp cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Discard all food that has been cold holding over 4 hours.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large mop bucket and mop preventing its use.

Comments:
Person in charge called to have cooler units repaired while EHS was at facility. Make sure all employees look at expired dates and discard.

March 27, 2007 (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 - Corrected During Inspection Critical Unwrapped or uncovered food boxes of cereal.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
• 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.

September 18, 2006 (Critical Procedures)

Violations:

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) pasta, sauce, pasta dish 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 was observed soiled.
  Clean and sanitize these surfaces for food contact.

Comments:
Things to work on:
- Hand sign at all hand sinks
- Cover on llight bulb in walk in cooler or a coated bulb
- Thermometers in all cooler units
*Prep cooler was observed over 41 degrees. Person in charge turned unit temperature down. Please check on unit daily and take temperatures of all sandwich items in cooler.

January 17, 2006 (Routine)

Violations:

• 0130 - Critical Food employees observed with soiled hands and arms. Never observed employees wash hands during the course of the inspection.
  Inform all food employees to keep their hands and exposed portions of their arms clean. Wash hands before starting a new task, before putting gloves on, after using the restroom, eating, drinking and smoking.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling ready to eat bread with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Unwrapped or uncovered bag of sugar and bag of rice stored next to the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use. observed a cup being used as a scoop and stored in a container of cheese.
  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. All scoops must have a handle.
• 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 Sandwich meat and cheese cold holding at improper temperatures in prep cooler.
  Discard food items that have been out of temperature for over 4 hours.
• 0830 - Critical The prepared ready-to-eat (RTE) lasagna, pasta 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 - Critical The food contact surface of the strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the strainers 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.
• 1320 - There was no temperature measuring device located in the prep cooler, milk cooler, and bar area cooler.
  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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, 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.
• 1700 - Corrected During Inspection Critical No sanitizing solution was observed in the 3-compartment sink during the operation of washing pots and pans.
  Use a 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 when washing and sanitizing equipment.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Pink mold was observed in the large ice machine.
  Clean and sanitize these surfaces for food contact.
• 3045 -
  
• 3240 - Handwashing facilities are unclean and not maintained. Observed not easy access to handwashing facilities in kitchen. Map and bucket blocking one sink and tubes and cloths inside sink number two.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3480 - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container. Observed deodorant stored in container of clean utensils. Vitamin C stored next to clean dishes. Burn spray stored over hot holding unit.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

Comments:
EHS discussed proper cooling methods with cook manager. *Note* Facility was VERY clean!

April 06, 2005 (Follow-up)

Comments:
All violations from previous routine inspection from 3/14/05 and follow-up inspection from 3/31/05 have been corrected. Operator inquired about opening rear door to kitchen for ventilation purposes and was advised that kitchen door must remain closed unless a tight sealing screen door with #16 mesh is installed to prevent entry by insects.

March 30, 2005 (Follow-up)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use. Observed cloths on countertops.
  When not in immediate use, be sure to store wet wiping cloths in a chemical sanitizer at the proper concentration.
• 0610 - Repeat Food equipment in a location where it is subject to splash, dust or other contamination. Observed soda machine and ice bin at bar to be adjacent to hand washing sink and subject to splash.
  Install an approved, durable and cleanable barrier between the sink and the food (stainless steel, Plexiglass, etc.).
• 1100 - Repeat The food contact surface of the floor mixer is not smooth and can not be easily cleaned. Observed black electrical tape on underside of mixer head.
  Repair the mixer to provide a food contact surface that is smooth and easily cleanable to prevent build-up of food debris.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of chemical sanitizing solution.
  Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board at the hotline prep counter and the "to go" service counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Repeat Observed accumulations of encrusted deposits on the following food contact surfaces: - baking sheets observed with carbon build-up on bottoms and seams.
  Clean and sanitize these surfaces for food contact.
• 3380 - Critical Repeat Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer concentration is not within required concentration level. Observed wiping cloth bucket concentration to be greater than 100 parts per million (ppm).
  Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Chlorine / bleach sanitizer concentration should be 50-100 ppm. CHECK SANITIZER STRENGTH REGULARLY.

March 14, 2005 (Routine)

Violations:

• 0450 - Critical Food contamination through handling. Dispensing utensil used for bulk grated cheese in walk-in cooler does not have a handle. Observed metal bowl in container.
  Use a dispensing utensil with a handle to prevent hand contact with ready to eat foods. The dispensing utensil should be stored upright in the food so the handle is extended out and away from the food, or separately from the food, in a clean and dry location.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in and reach-in coolers. Observed uncovered shredded carrots and uncovered prepared salads.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored above RTE desserts (Tiramisu) in reach-in cooler.
  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.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed beef steaks over seafood in walk-in freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0570 - Improper use of dry wiping cloths. Observed cloths used to line shelves at bar and kitchen prep hutch for placement of clean dishes.
  Dry cloths are to be used for wiping food spills only. Discontinue use of cloths as liners because they are not nonabsorbent and may promote the growth of bacteria.
• 0570 - Wiping cloths improperly stored between use. Observed cloths on countertops.
  When not in immediate use, be sure to store wet wiping cloths in a chemical sanitizer at the proper concentration.
• 0610 - Food equipment in a location where it is subject to splash, dust or other contamination. Observed soda machine and ice bin at bar to be adjacent to hand washing sink and subject to splash.
  Install an approved, durable and cleanable barrier between the sink and the food (stainless steel, Plexiglass, etc.).
• 1100 - The food contact surface of the floor mixer is not smooth and can not be easily cleaned. Observed black electrical tape on underside of mixer head.
  Repair the mixer to provide a food contact surface that is smooth and easily cleanable to prevent build-up of food debris.
• 1320 - There was no temperature measuring device located in the Beverage Air reach-in cooler at the front counter area.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The 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.
• 1580 - Repeat The cutting board at the hotline prep counter and the "to go" service counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Observed accumulations of encrusted deposits on the following food contact surfaces: - baking sheets observed with carbon build-up on bottoms and seams.
  Clean and sanitize these surfaces for food contact.
• 2200 - Critical No pipe air gap as required by law. Observed 1-compartment food prep sink drainpipe with direct connection to facility waste line.
  Provide an air gap in the drain line that is twice the diameter of the pipe (or a minimum of 1-inch) to prevent potential contamination from sewage system back-up.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer concentration is not within required concentration level. Observed wiping cloth bucket concentration to be greater than 100 parts per million (ppm).
  Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Chlorine / bleach sanitizer concentration should be 50-100 ppm. CHECK SANITIZER STRENGTH REGULARLY.
• 3460 - Corrected During Inspection Critical Medicines are located in the kitchen area. Observed cough syrup and mouthwash on shelf above clean knife rack.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Comments:
Information on safe food storage and handling, and air gap requirements for prep sink provided. Follow-up inspection to be scheduled.

October 11, 2004 (Follow-up)

Violation: 1100 - The food contact surface of the interior of the bar cooler is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Shelf liners are not permitted on shelving as observed in the bar cooler. Puul out drawer at the esresso station is not smooth and easily cleanable..
Repair or replace the interior of the bar cooler surfaces 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.
Comments:
Bar interior partly repaired EHS provided authorization to comply by next routine for repairs completion.

October 08, 2004 (Routine)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Observed uncovered foods in the WIF.
  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. Keep all foods covered and protected.
• 1570 - Unused or non-functioning equipment not removed from the premises. Espresso maker not functioning.
  Remove any unused or non-functioning equipment from the premises.
• 0840 - Critical The prepared ready-to-eat (RTE) leftovers, sliced foods, prepared foods, open packages of foods that are the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
• 1060 - The nonfood contact surface of the card board used on the walk in cooler shelving and for wrapped food storage 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. Card board is not permitted for food service reuse once the original food containers are empty.
• 1580 - The cutting board(s) along theprep area, kitchen, and bar 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories and sinks used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0450 - Critical Handle of scoop observed in ice.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to access foods and use with the handle stored out of the food food to prevent contamination from hands.
• 0260 - Critical The RTE PTH food is observed to be out of temp. in line prep unit.
  PIC COOPERATED FULLY-Ensure food is safe and unadulterated. Foods out of time/temp were discaded.
• 0820 - Critical Ready to eat foods in the True line cold holding unit at improper temps cold holding foods at improper temperatures for an indeterminate period of time.
  CORRECTED ON SITE- Discard all fods subject to temperature abuse for unknown periods of time. Relocate foods that have not exceeded the time/temp guideline to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Repair, replace, or remove thid cooler.
• 0470 - Critical Repeat Unwrapped or uncovered bar service friut in the bar cooler.Raw seafood and ground beef stored over ready to eat pastas in the refrigerator and the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Protect food by storing raw protiens below cooked or ready to eat foods. Segegate all raw meats.
• 1100 - The food contact surface of the interior of the bar cooler is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Shelf liners are not permitted on shelving as observed in the bar cooler. Puul out drawer at the esresso station is not smooth and easily cleanable..
  Repair or replace the interior of the bar cooler surfaces 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.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the ventilated shelving unclean in the WIC. Hanging glassware at the bar was in need of cleaning.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2310 B - The handwash station at the bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 0570 - Repeat Wiping cloths improperly stored between use. Cook observed to be dry wiping.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Dry wiping cloths may only be used for tasks like pot holders during food service.

Comments:
Provided literature for serve safe. PIC fully cooperated with the discarding of any required foods.

February 17, 2004 (Follow-up)

Violations:

• 0550 - Repeat In-use utensils improperly stored between use. They were found being stored in a pitcher of water.
  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. Corrected at the time of the inspection.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Item corrected at the time of the inspection. Any cloths used to handle hot dishes should be kept away from food contact surfaces.
• 1570 - Repeat The gaskets of the walk in cooler and the prep cooler were found to be torn.
  Equipment shall be maintained in good repair and proper adjustment. Replace torn gaskets.
• 0450 C - Repeat Cup found being used as a scoop in a bulk food bin. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Item corrected at the time of the inspection.
• 1150 - Repeat The nonfood contact surface of the unfinished wood in the cabinets of the bar are not designed or constructed to be easily cleanable.
  Apply a finish to this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

January 14, 2004 (Routine)

Violations:

• 0470 - Critical Repeat Raw meats found stored over ready-to-eat (RTE) food in the walk in cooler
  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. Item corrected at the time of the inspection.
• 3340 - Critical Containers of chemicals were found being stored with equipment over the three compartment sink and the dish area. They are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Item corrected at the time of the inspection.
• 1900 - Critical Large pots and pans found to not be sanitized adequately.
  Ensure pots and pans are sanitized in hot water cycle of the dish machine or in the chemical sanitizing compartment of the three compartment sink. Item corrected at the time of the inspection.
• 1770 - Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- gasket of the walk in cooler- shelving in the walk in cooler- equipment on shelf over the three compartment sink- surfaces of the can opener- oil bottle by the prep cooler- surfaces of the cutting boards- surfaces of the sugar bin- inside crevices of the unused cooler by the pizza ovens
  Clean and sanitize these surfaces for food contact and non-food contact.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The following were found to not be maintained in good repair and proper adjustment:- gasket of the walk in cooler was found to be torn- thermometer in the prep cooler found to be in poor repair- gasket of the sandwich prep unit found to be torn
  Equipment shall be maintained in good repair and proper adjustment. Ensure items are repaired or replaced.
• 3220 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 2930 - Repeat Rear exit door is not tight fitting. 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.
• 2000 - Clean spoons and utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 0450 C - Cup found being used as a scoop in the sugar bin. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Ensure a long handled scoop is used to minimize contact with food.
• 0550 - In-use utensils improperly stored between use. They were found being stored in a pitcher of water.
  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.
• 1150 - The nonfood contact surface of the unfinished wood in the cabinets of the bar are not designed or constructed to be easily cleanable.
  Apply a finish to any unfinished wood in the facility to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1100 - The food contact surface of the utensils with duct tape on handles are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace worn 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.
• 0640 - Prep sink was found to be below the disposable hand towel dispenser of the rear hand sink. Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation. Move hand towel dispenser to avoid possible contamination with items to be washed in the food prep sink.

July 14, 2003 (Critical Procedures)

Violation: 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. Item corrected at the time of the inspection.

February 25, 2003 (Follow-up)

Violations:

• 1770 - Repeat Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- surfaces of the cutting boards- gasket of the rear prep cooler
  Clean and sanitize these surfaces for food contact and non-food contact. Part are on order, according to the manager.
• 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.
• 1570 - Repeat Leak observed in a pipe behind the dish machineGasket of the sandwich prep cooler was found to be torn
  Equipment shall be maintained in good repair and proper adjustment. Repair or replace the above mentioned items.

January 24, 2003 (Routine)

Violations:

• 1770 - Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- surfaces of the cutting board on the rear prep cooler- gasket of the sandwich prep cooler- surfaces of the spice containers under the steam table
  Clean and sanitize these surfaces for food contact and non-food contact.
• 0790 - Improper methods used to thaw items in the rear prep sink.
  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 3. As part of the cooking process. Item corrected at the time of the inspection.
• 0470 - Critical Raw shell eggs and raw meats found being stored above produce and ready to eat foods in the walk in cooler. Raw animal food holding 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.
• 0570 - Wiping cloths improperly stored between use. Used wiping cloths observed being stored under the dishwasher next to a pan storage area. Wiping cloth observed on bread flour storage.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2930 - Gap observed at the rear exit door in the kitchen area. 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.
• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1570 - The following were found to not be maintained in good repair or proper adjustment:- leak observed in a pipe behind the dishwasher- gasket of the sandwich prep cooler found to be torn
  Equipment shall be maintained in good repair and proper adjustment. Repair or replace the above mentioned items.
• 0610 - Food stored on the floor in the storage room.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 1750 - Manufacturer containers were observed reused for the storage of food at the prep table and single service cups were found being used as dispensing utensils in the spice containers.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs and as utensils.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3100 - Employee clothing was observed on the soda syrup dispenser. Toothpaste and brush were observed on the shelf over the rear handsink.
  Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Ensure all employees place personal items and clothing in this designated area.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. RAID found being stored on the shelf above the three compartment sink.
  Remove unnecessary poisonous or toxic materials. Item corrected at the time of inspection.