Qdoba Mexican Grill, 1415 University Avenue, Charlottesville, VA - Restaurant inspection findings and violations

March 17, 2009 (Routine)

Violations:

• 0550 - Dispensing utensils improperly stored between uses. In dry good bins, using pitchers and were stored down in the product.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Repeat Wiping cloths improperly stored between use. In one bucket the water was dirty and no residual detected. In the other bucket the sanitizer was too strong.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Make sure you are following the label instructions when diluting and change solution and exchange with clean towels more frequently.
• 1570 - Repeat Large front sandwich bar refrigerator air temperature was slightly elevated and rear walk in cooler door being left open. Neither were maintaining temperature at optimal standard..
  Repair the and maintain refrigeration to ensure a state of condition that allows for proper temperature control,, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2190 - Repeat Water from the handwashing sink at mens restroom was measured at a temperature less than 100F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

Comments:
Generally, facility was found clean and well ordered and at the time in substantial compliance with the Virginia State Food Regulations. Quaternary sanitizer ok in 3-compartment sink at 200ppm. Discussed employee health policy and gave handouts. Using thermometer to check and log food temperatures and washing hands frequently and wearing gloves.

March 20, 2008 (Routine)

Violations:

• 0450 C - Excessive bare hand contact with exposed rice that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0700 - Critical The chopped grilled chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the meat to heat all parts to 145F or above for 15 seconds.
• 0820 A 2 - Corrected During Inspection Critical Fresh tomato salsa, pesto, guacamole cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repaitman to come in this afternoon. Brought out fresh product and will use time as a control until repaired.
• 1060 - The nonfood contact surface of the plastic screen between clean dish storage and three compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.(Replace with plexiglass), torn top plastic cover on cart in rear.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the tso door under counter refrig. in cooking 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 - Hot holding upright, rear walk-in cooler, top of right sandwich bar do not appear to be maintaining food at proper temperatures.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dusty conderser covers, soiled gasket of under counter refrig on cook line soiled wire shelving throughout, .
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - Repeat The handwash station at the front service area is being used for purposes other than washing hands.Filling pitchers of water for steam table and wet wiping cloth stored there.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Repeat Wall panel missing above rear walk-in refrige- it is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 16, 2007 (Routine)

Violations:

• 0570 - Repeat Wiping cloth buckets of sanitizer at improper concentration of 300ppm--dilute to 200ppm--only one blue tab per gallon of water
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - Repeat The food contact surface of the colanders is bent and not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @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.
• 1570 - Repeat The door gasket of the vertical hot holding box in front is missing and damaged.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food debris on back of equipment door handles
  Maintain nonfood-contact surfaces of equipment clean.
• 2190 - Repeat Water from the handwashing sink at restrooms was measured at a temperature less than 110F and there was a lack of pressure there.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2310 B - Repeat The handwash station at the front service area is being used for purposes other than washing hands--filling pitchers of water for steamtable. In kitchen clean pans stored on bin of rice directly adjacent to handsink--move bin to back of kitchen.
  The handwash facility identified above is to be used for washing hands only
• 2350 - Critical The 3-compartment sink faucet is dripping and needs repair.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3170 - Wall panel missing above rear walk in cooler--it is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment-remove small undercounter refrigerator in rear of kitchen--not being used and replace with cart or counter for holding clean pans.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Person in charge knoweldgeable about food safety and in authority. cooling method policy good--add ice when cooling and monitor every 15 minutes, handsinks clean and well stocked. Good food temperatures, products labeled, permit posted and current, restrooms clean and well maintained.

January 17, 2007 (Follow-up)

Violations:

• 0810 - The methods used for cooling were not adequate--place beans/rice in more shallow containers
  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.
• 2190 - Water from the handwashing sink at prep linewas measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. Will fax repair invoice to 434-972-6221

December 27, 2006 (Complaint)

Violations:

• 0470 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Observed employee place lexan of raw steak on top of trashcan.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0570 - Wiping cloths improperly stored between use--on counter at room temperature.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - Corrected During Inspection The food contact surface of the salt shaker at the cooking line is dented and the sides are covered in masking tape--using tape on a variety of surfaces to label-use removable smooth labels such as Daydot or Day mark labels designed for foodservice. This tape can not be easily cleaned.
  Repair or replace the @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.
• 1570 - Repeat Walk-in cooler was not maintaining proper temperature--air at 48oF--It had been adjusted--temperature turned up because the condenser was freezing up. Repair this within 24 hours.
  Repair the walkin cooler to restore it to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 B - Repeat The handwash station at the cooks line being used to wet towel to clean thermometer..
  The handwash facility identified above is to be used for washing hands only

May 10, 2006 (Other)

Violation: 2930 - The front door is being propped open. The outer opening of the food establishment is not protected against entry of insects and rodents.
Keep all outer openings closed to prevent the entry of pests. Install a self-closing device on both front entry doors. A reinspection to be conducted. (NOTE: The fire marshall instructed the facility to keep both front doors "unlocked" to facilitate the evacuation of the building).
Comments:
Correct the above violation within 10 days. A reinspection to be conducted. Please contact this office if an extension is needed.

May 10, 2006 (Other)

Violation: 2930 - The front door is being propped open. The outer opening of the food establishment is not protected against entry of insects and rodents.
Keep all outer openings closed to prevent the entry of pests. Install a self-closing device on both front entry doors. A reinspection to be conducted. (NOTE: The fire marshall instructed the facility to keep both front doors "unlocked" to facilitate the evacuation of the building).
Comments:
Correct the above violation within 10 days. A reinspection to be conducted. Please contact this office if an extension is needed.

January 09, 2006 (Routine)

Violations:

• 0550 - Corrected During Inspection Repeat Dispensing utensil improperly stored in rice container.
  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.
• 0820 - Corrected During Inspection Critical Food at steam table hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Ensure that food is cooked to proper temperature prior to putting in steam table.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the meat walk-in cooler is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Steam table was not kept with sufficient water to maintain the proper hot holding temperature.The steam table was not turned up to a high enough setting. Condensate was observed dripping below the doors of the cold prep refrigerator.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2190 - Water from the handwashing sinks at the front and rear food prep areas and both restrooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2310 B - Repeat The handwash station at the rear food prep area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2740 - Grease bin pad observed with accumulation of grease.ter 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.
• 2890 - Repeat Fluorescent light in soda dispensing closet not shielded, coated or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the rear food prep area
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front food prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Facilities were observed orderely and well maintained. Dishwasher and sanitizing buckets were at the proper concentration. Gloves were being used when handling potentially hazardous foods and foods ready to eat. Proper date coding was observed. Good temperature logs.

February 14, 2005 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands between glove exchange.
  Instruct food employees to clean their hands between glove exchange.
• 0480 - Container storing white powdered food product not labeled in back area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses in rice container.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths stored under cuttingboards in food preparation area.
  Ensure cloths are not used for any other purpose.
• 1100 - The food contact surface of the rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace spatulas 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Quaternary ammonia test kit appears to be damaged.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The drainboard in the dishwashing area is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1560 - Containers of chemical under dishwashing area stored on cinder blocks.
  Approved shelving units should be provided or elevate on legs or casters.
• 1870 - Critical Due to design of soda dispensing system in customer service area, beverages being refilled may become contaminated.
  Soda dispensing system shall include a contaimination-free transfer process.
• 1960 - Repeat Plastic food containers were found stacked 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.
• 2000 - Single service items observed unprotected from contamination. Plastic knives in service area need protection.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - Corrected During Inspection Repeat The handwash station at the front line is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Repeat Fluorescent light in soda dispensing closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Men's restroom is not maintained in good repair. (IN PROCESS-REPAIRS SCHEDULED ON 2/16/05).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Implements used when handling ready-to-eat foods. Date marking observed-assessed system. Rapid cooling logs available-assessed logs. Temperature logs available. Food thermometer available-discussed calibrating. Most issues noted on last inspection have been addressed (1/8/04). No open drinking containers observed. All chemical spray bottles are properly labeled and stored.

February 14, 2005 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands between glove exchange.
  Instruct food employees to clean their hands between glove exchange.
• 0480 - Container storing white powdered food product not labeled in back area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses in rice container.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths stored under cuttingboards in food preparation area.
  Ensure cloths are not used for any other purpose.
• 1100 - The food contact surface of the rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace spatulas 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Quaternary ammonia test kit appears to be damaged.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The drainboard in the dishwashing area is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1560 - Containers of chemical under dishwashing area stored on cinder blocks.
  Approved shelving units should be provided or elevate on legs or casters.
• 1870 - Critical Due to design of soda dispensing system in customer service area, beverages being refilled may become contaminated.
  Soda dispensing system shall include a contaimination-free transfer process.
• 1960 - Repeat Plastic food containers were found stacked 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.
• 2000 - Single service items observed unprotected from contamination. Plastic knives in service area need protection.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - Corrected During Inspection Repeat The handwash station at the front line is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Repeat Fluorescent light in soda dispensing closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Men's restroom is not maintained in good repair. (IN PROCESS-REPAIRS SCHEDULED ON 2/16/05).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Implements used when handling ready-to-eat foods. Date marking observed-assessed system. Rapid cooling logs available-assessed logs. Temperature logs available. Food thermometer available-discussed calibrating. Most issues noted on last inspection have been addressed (1/8/04). No open drinking containers observed. All chemical spray bottles are properly labeled and stored.

February 14, 2005 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands between glove exchange.
  Instruct food employees to clean their hands between glove exchange.
• 0480 - Container storing white powdered food product not labeled in back area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses in rice container.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths stored under cuttingboards in food preparation area.
  Ensure cloths are not used for any other purpose.
• 1100 - The food contact surface of the rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace spatulas 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Quaternary ammonia test kit appears to be damaged.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The drainboard in the dishwashing area is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1560 - Containers of chemical under dishwashing area stored on cinder blocks.
  Approved shelving units should be provided or elevate on legs or casters.
• 1870 - Critical Due to design of soda dispensing system in customer service area, beverages being refilled may become contaminated.
  Soda dispensing system shall include a contaimination-free transfer process.
• 1960 - Repeat Plastic food containers were found stacked 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.
• 2000 - Single service items observed unprotected from contamination. Plastic knives in service area need protection.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - Corrected During Inspection Repeat The handwash station at the front line is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Repeat Fluorescent light in soda dispensing closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Men's restroom is not maintained in good repair. (IN PROCESS-REPAIRS SCHEDULED ON 2/16/05).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Implements used when handling ready-to-eat foods. Date marking observed-assessed system. Rapid cooling logs available-assessed logs. Temperature logs available. Food thermometer available-discussed calibrating. Most issues noted on last inspection have been addressed (1/8/04). No open drinking containers observed. All chemical spray bottles are properly labeled and stored.

April 09, 2004 (Critical Procedures)

Comments:
Critical issues noted on last inspection have been addressed (1/8/04): No open drinking containers in kitchen area. Hands washed at appropriate times today. All chemical spray bottles are properly labled. Assessed date marking system. Audited system for cooling bean product. Temperature logs available. Quaternary ammonia and chlorine sanitizing solutions available-chemical test kits available. Discussed cross-contamination issues. Discussed pre-washing vegetables before preparation. Implements being used when handling ready-to-eat foods. Chef thermometer available-discussed calibrating.

January 08, 2004 (Routine)

Violations:

• 3750 - The current 2004 health permit is not post in a location that is conspicuous to consumers
  Post the permit in a conspicuous location to consumers
• 2310 B - The handwash station at the front prep area is being used for purposes other than washing hands. (CORRECTED)
  The handwash facility identified above is to be used for washing hands only
• 2190 - Water from the handwashing sink at the dishwashing area was measured at a temperature less than 110F.(OPERATOR CORRECTED)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2790 - The indoor ceiling material located in the dry storage area (basement) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0220 - Critical Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (OPEARATOR TO CORRECT)
  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.
• 1750 - Single-service items were observed reused for dispensing lemons and limes in service area.
  Discontinue the reuse of single-use plasticware to dispense food.
• 1960 - Several food containers were found wet- stacked 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.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 2890 - Fluorescent lights in soda dispensing storage area and in basement area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (CORRECTED)
  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.
• 3330 - Critical One chemical spray bottle containing a clear solution not properly labeled. (CORRECTED)
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 100 degrees Farenheit. However, dishwashing unit appears to be sanitizing (50-100ppm)-verified by test strip.
  Temperature gauge may need repair.
• 3170 - Ceilings and walls in basement is not maintained in good repair. Basement has not been approved to use for additional storage. Plans need to be submitted if used for additional storage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3490 - Personal belongings not stored properly (CORRECTED)
  All personal care items must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3600 - Additonal storage has been added in the downstairs area. This area has not been approved for any dry storage.
  Properly prepared plans and specification must be submitted before a change in the food establishment is proposed.
• 2740 - Trash and litter were observed outside the facility.
  Area by back door needs to be cleaned and maintained.

Comments:
Chef thermometer available-discussed calibrating. Hands washed at appropriate times. Quaternary ammonia sanitizing solution available (200ppm). Date marking observed. Cooling charts/temperature logs available-will assess on next visit.

November 18, 2003 (Routine)

Comments:
All issues noted on last inspection have been addressed (11/13/03). Health permit has been issued-ok to open.

November 13, 2003 (Pre-Opening)

Violations:

• 0820 - Critical All refrigeration units shall meet 41 degrees F.
  Repairs may be needed.
• 3220 - Repeat Mop rack still needs to be installed.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3080 - Repeat Less than 10 foot candles of light was noted in the back walk-in cooler. (CORRECTED)
  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.
• 2000 - Chemicals for dishwasher stored directly on floor under dishmachine unit.
  Containers need to be elevated at least 6 inches off floor.
• 2920 - Repeat Toilet room door is not provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Spaces between walls by back cooler and area by vent hood system need to be properly sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Entire kitchen, all equipment, and inside cabinets in front service area 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.
• 3030 - Repeat No paper towels at front handsink or in restrooms.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
Follow-up to pre-opening visit.

November 10, 2003 (Pre-Opening)

Violations:

• 3030 - Paper towels are needed at all handsinks.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3020 - Soap is needed at all handsinks.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3220 - Mop rack needs to be installed.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3080 - Less than 10 foot candles of light was noted in the walk-in unit. (only 2-5 foot candles available-verified by light meter)
  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.
• 2790 - The indoor wall material located by ventilation hood system does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Exposed lines need to be enclosed.
• 2810 - Missing ceiling tiles need to be replaced.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2810 - Spaces in floor tiles around grease trap need to be sealed.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - Wall or wall covering behind three compartment sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2870 - @ATTACHMENT@ in @LOCATION@ not easily cleanable.
  Attachments to walls and ceilings shall be easily cleanable.
• 2830 - Floor and wall juncture by back cooler not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2230 - Critical Handsink in front area needs to be installed.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 1510 - A calibrated metal-stemmed chef thermometer is needed
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 2920 - Self-closures are needed on toilet doors.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2820 - Utility service line or pipe in vent hood area unnecessarily exposed.
  Relocate or cover utility exposed utility line.
• 3180 - All equipment units, floor in walk-in cooler, and areas where construction have occurred 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Comments:
Pre-opening inspection today.