November 25, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes (53'F) and Shredded Cheese (44'F, 45'F) cold holding at improper temperatures on the customer self-service salad bar.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PIC INSTRUCTED EMPLOYEES TO SWITCH OUT THESE FOOD ITEMS FOR FRESH, AND SHE ADJUSTED THE COOLER TEMPERATURE ON THE SALAD BAR.
• 1790 - The food contact equipment surface of the grates on the pizza ovens are observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the grates of the pizza ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The nonfood contact surface of the top of the dishwasher 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.
• 3180 - Walls in the dishwashing area noted in need of a detailed cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

November 16, 2007 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses, stored with handles in direct contact with food.
  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.
• 0610 - Corrected During Inspection Food stored on the floor in the walk in cooler. less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0800 - Critical Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Internal temperature of cooked pasta was 80'F after one hour and 45 minutes, according to answer from PIC. EHS immediately instructed PIC to rapidly cool pasta.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F 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. PIC PLACED ICE AND COLD WATER IN PLASTIC FOOD CONTAINER WITH PASTA. AFTER AN ADDITIONAL 15 MINUTES (2 HOURS WITHIN START OF COOLING TIME) PASTA TEMPERATURE WAS 68'F.
• 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0820 - Corrected During Inspection Critical Cooked pasta (44'F) cold holding at improper temperatures in the top of the make table.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PERSON IN CHARGE HAS AGREED TO DISCARD FOOD AT 4 HOURS AFTER IT WAS PLACED IN MAKE TABLE.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the interior surfaces of the microwave (CORRECTED), a serving utensil used to serve slices of pizza (CORRECTED), and the interior of the ice bin at the soda machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: the lines at the bag-in-box soda storage, the bottoms of the dough proofers and various dry shelving areas throughout the facility.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - Corrected During Inspection Repeat The handwash station at the front area near the soda machine is being used for purposes other than washing hands. Employees are using this sink to fill wiping cloth buckets.
  The handwash facility identified above is to be used for washing hands only. Use the three compartment sink to fill wiping cloth buckets.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  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.
• 3170 - Corrected During Inspection Burned out light bulb above the soda dispenser, not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors and walls throughout facility are in need of a detailed 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.

November 15, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat No indication of sanitizer in the wiping cloth bucket in the beverage area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - Repeat The table to the right of the dish machine is in poor repair and is not easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - The Delfield reach in unit across from the ice machine is not functioning and is not in use.
  Repair the reach in 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 reach in , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gaskets of the walk in cooler (pizza), Pepsi reach in cooler, and Delfield reach in cooler across from the ice machine are damaged.
  Rellace the door gaskets in accordance with the manufacturer's specifications.
• 2260 - Critical Repeat Observed the pre-wash spray hose extended below the flood rim level of the sink basin. The manager stated that a backflow preventer was installed, but was broken by employees.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2280 - Critical Repeat There is no handwash lavatory in the dish washing area or pizza prep area, preventing routine handwashing by food workers. The manager stated that they have been trying to determine where to put the hand sink convenient to current plumbing connections.
  Install an additional handwash lavatory near the pizza prep areas and dish washing area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3080 - Repeat Less than 20 foot candles of light was noted in the men's restroom stall. 10 foot candles noted.
  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 - Floor tiles below the pizza oven are damaged. A work order has been placed for repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Corrected During Inspection Critical Sanitizer in the wiping cloth bucket in the pizza make area exceeding 100ppm chlorine.
  The proper concentration is 50-100ppm chlorine.

September 27, 2006 (Routine)

• 0160 - Critical REPEAT OBSERVATION: A food employee was washing dirty dishes and continued to handle clean dishes without washing his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical The dish washer is drinking from an uncovered container.
  Employees may drink from a closed beverage container with a straw 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.
• 0570 - Wiping cloths improperly stored between use. No indication of sanitizer in the wiping cloth bucket in the front beverage area. Wet wiping cloth laying on drain board to front 3-compartment sink.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical REPEAT OBSERVATION: The following foods cold holding at improper temperatures: Coffee creamers at the front counter 62'F (it) (discarded); Sandwich prep cooler- (top) Shredded cheese (it), Salami 47'F (it), Ham 48'F (it), (bottom) Chicken Wings 48'F (it), Boneless wings 47'F (it); Pizza Prep unit- Pepperoni 47'F right side (it)
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) prepared and commercially processed ham, salami, and chicken wings in the sandwich prep unit and chicken wings in the walk and baked pasta in cooler were not properly dated for disposition after opening or preparation.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The table right of the dish washer is in poor repair and not easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Thermometers not provided inside several refrigeration units.
  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.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1550 - The vanity in the woman's restroom needs recaulked.
  Recaulk the vanity since it is exposed to spillage or seepage.
• 1570 - The door gaskets of the walk in cooler (pizza) and right Delfield reach in cooler across from the ice machine (right door) are damaged.
  Repair door gaskets in accordance with the manufacturer's specifications.
• 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.
• 1660 - The wash temperature in the stationary rack, dual temperature ware washing machine was 114'F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. The required minimum temperature for the wash solution is 150'F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Carbon accumulation on perforated pizza pans. Pans are unclean to touch. 2. Can opener and holster. 3. Stickers remain on containers after cleaning. 4. Food debris in mixer bowl. 5. Unclean knife stored between prep tables.
  Clean and sanitize these surfaces for food contact.
• 1790 - Carbon accumulation inside both pizza ovens.
  Clean the pizza ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. Interior of the beer mug freezer. 2. Electrical cords behind pizza prep cooler covered in pizza sauce. 3. Fan covers and ceiling inside the walk in cooler (salads). 4. Door gaskets to pizza prep cooler (back room) and cooler next to it.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Red plastic glasses and plastic pizza dough 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.
• 2010 - Knife stored between sandwich prep unit and prep table where pizza bags are stored.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin. A backflow preventer was installed after the last inspection, but it appears to have been removed.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2280 - Critical Repeat There is no handwash lavatory in the dish washing area or pizza prep area, preventing routine handwashing by food workers. The only hand sink is in the front beverage area.
  Install an additional handwash lavatory near the to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2310 B - REPEAT OBSERVATION: The handwash station is being used as a dump station. Ice from beverages in hand sink.
  The handwash facility identified above is to be used for washing hands only.
• 2350 ii - The sink basin in the woman's restroom (right side) is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Dumpster lid was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back side door does ot close tightly.
  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 - Less than 20 foot candles of light was noted in the men's restroom stall. 10 foot candles noted.
  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
• 3140 - Purses and sweat shirt stored on shelves with cups and lids. Cigarettes, lotions, and Hall's throat lozenges stored on front shelf above 3-compartment sink.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3180 - The following physical structures observed unclean: 1. Light shields above pizza cut table. 2. Floor behind pizza oven (front oven). 3. Dust on ceiling in far back 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.
• 3270 - Critical House flies and fruit flies present in the facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 18, 2006 (Complaint)

April 18, 2006 (Follow-up)

• 0830 - Critical REPEAT OBSERVATION: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Deli meats are not dated with the consume by date. Chicken wings are not dated.
  Mark the name and ""consume by"" date on the container of Ready To Eat 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.
• 2280 - Critical REPEAT OBSERVATION: There is no handwash lavatory in the pizza prep area or dish washing area, preventing routine handwashing by food workers. The only hand washing lavatory available is at the front counter.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

April 06, 2006 (Follow-up)

April 06, 2006 (Other)

April 05, 2006 (Critical Procedures)

• 0160 - Critical A food employee was washing dishes, went outside, and took clean dishes (pizza rings) out of the dish machine and failed to wash his hands before handling clean equipment.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Corrected During Inspection Critical Employee chewing on a toothpick in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat, drink, or smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0380 - Critical Repeat Dented can of pineapple on dunnage rack with safe foods.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Separate damaged foods in a designated labeled location.
• 0450 - Corrected During Inspection Critical Souflee cups used to dispense dry ingredients such as cinnamon sugar, pepper, salt, parmesan cheese, and sugar.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment (with handles) to handle ready to eat food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Uncovered pepper in the waitress area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Critical The following foods cold holding at improper temperatures: 1. Pepperoni in the top pizza prep unit (it) 47'F (relocated). 2. Cheddar Cheese in the sandwich prep unit (it) 48'F. 3. Pizza dough in the Glenco reach in cooler (st) 48'F (relocated). 4. Macaroni salad (it) 50'F, Cottage Cheese (it) 48'F and Eggs (it) 48'F in the salad bar (foods switched out and salad bar iced down).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. All temperatures must be 41'F or below starting March 2007.
• 0830 - Corrected During Inspection Critical The sliced salami in the sandwich prep unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution in the glass sink was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of 50-100 parts per million.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2280 - Critical Repeat There are no handwash lavatories in the pizza prep area or dish washing area, preventing routine handwashing by food workers. The only hand washing lavatory available is at the front counter.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2310 B - Repeat The handwash station at the front counter is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3340 - Corrected During Inspection Critical Glass cleaner stored next to cups and uncovered container of pepper.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 30, 2005 (Critical Procedures)

• 0380 - Corrected During Inspection Critical 2 Dented cans on dunnage rack.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0800 - Critical Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked pasta with an internal temperature of 75F cooling after 2 hours. (discarded).
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Interior of the ice machine. 2. Unclean pizza pan stacked on shelf with clean pans (corrected). 3. Soda machine ice bin (back wall). 4. Small amount of debris on dining room soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 2280 - Critical REPEAT VIOLATION: There are no handwash lavatories in the pizza prep areas or dish washing area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory at to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2310 B - The handwash sink is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3270 - Critical Flyes and fruit flyes throughout the establishment.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

September 21, 2004 (Critical Procedures)

• 0060 - Critical The person in charge does not have food safety manager certification.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1780 - Critical Pizza pans and bread pans were observed with visible accumulations of carbon and grease
  Clean storage equipment at a frequency to preclude accumulation of food residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

March 31, 2004 (Critical Procedures)

• 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. CORRECTED
• 2000 - Repeat Observed box of single service items on the floor.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1100 - Critical Observed rust on the interior of the ice machine
  Repair or replace the interior of the ice machine 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.
• 1680 - 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 108°F. To Correct:
  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.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. CORRECTED
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

December 02, 2003 (Critical Procedures)

• 0140 - Critical 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.
• 0450 C - Observed ice scoop laying in ice.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1190 - Repeat Observed no thermometers in reachin units.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the spray hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  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.

January 21, 2003 (Follow-up)

• 3170 - Repeat Cove molding around threshold beside electrical box, and interior floor of walkin unit is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Repeat The door gasket of the walkin unit is (missing, damaged).
  Repair or replace the walkin unit door gasket in accordance with the manufacturer's specifications.
• 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the reachin units are not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 2810 - Repeat Ceiling in the dry storage area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Repeat Light bulb in the walkin unit is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1100 - Critical Repeat The food contact surface of the dough mixing bowl is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the dough mixing bowl 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.
• 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.The person in charge failed to explain the details of how employees comply with the Hazardous Analysis Critical Control Point plan if law, these regulations, or an agreement between the regulatory authority and the establishment requires a plan.The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.The person in charge failed to identify the source of water used and measures taken to ensure that it remains protected from contamination.The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

January 13, 2003 (Routine)

• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items (boxes) observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1580 - The cutting board(s) 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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3180 - Floor/wall junctures underneath and behind equipment, walls and ceiling in food prep area, floor/wall junctures behind ice machine, floor/wall junctures in storage room and dishwashing areas 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.
• 1800 - The nonfood contact surface of the lightshields in the food prep area, interior of walkin units, walkin unit gaskets, shelving in the dishwashing areas, exterior of and surrounding areas of dishwasher had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Cove molding around threshold beside electrical box, and interior of walkin unit floor are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0550 - Ice scoops stored in ice bin
  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.
• 1570 - The door gasket of the walkin unit is (missing, damaged).
  Repair or replace the walkin unit door gasket in accordance with the manufacturer's specifications.
• 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.
• 1570 - Outer covering to the a/c unit was observed in a state of disrepair and damaged.
  Repair the outer covering to the a/c unit 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 outer covering, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the reachin units are not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 2810 - Ceiling in the storeroom is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulb in the walkin unit is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1100 - Critical The food contact surface of the dough mixing bowl is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the dough mixing bowl 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.
• 1060 - The nonfood contact surface of the exterior of the mixer 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.
• 3290 - Observed improper mop and brrom storage
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3080 - Less than 10 foot candles of light was noted in the walkin units (1-5)
  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.
• 3080 - Less than 20 foot candles of light was noted in the men's room (7)
  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
• 3080 - Less than 50 foot candles of light was noted in the food prep areas (20-35)
  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
• 0820 - Critical Ham (45), salami (42), and BBQ (44) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2280 - Critical There are no handwashing lavatories in the dishwashing and food prep areas, preventing routine handwashing by food workers.
  Install an additional handwashing lavatory in the dishwashing and food prep areas to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.The person in charge failed to explain the details of how employees comply with the Hazardous Analysis Critical Control Point plan if law, these regulations, or an agreement between the regulatory authority and the establishment requires a plan.The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.The person in charge failed to identify the source of water used and measures taken to ensure that it remains protected from contamination.The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.