Quiznos, #110 - 4001 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

July 21, 2009 (Routine)

Violations:

• 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) deli meats in the refrigeration unit dated 7/18 moved to container dated with another later date 7/23 and 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. 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.

Comments:
Violations discussed for correction, permit issued.

March 31, 2009 (Routine)

Violations:

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0550 - In-use utensils improperly stored between use.
  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.
• 0820 A 2 - Critical Repeat Tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit with the appropriate color chart provided 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(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. There are pieces of the cutting board also flaking off.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of beverage machines.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front prep area 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 equipment preventing its use.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect dry storage and single use articles from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

Comments:
Violations discussed for correction.

November 20, 2008 (Routine)

Violations:

• 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
  Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.<200ppm
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Cutting board found stored on faucet above sink.
  Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2260 - Critical Observed a hose attached to a faucet fixture at mop curbing. The hose extended below the flood rim level of the sink basin.
  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.

Comments:
Violations discussed for correction.

July 14, 2008 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Repeat Items on and in the prep units cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Ice build up in the freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the freezer surroundings 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting boards throughout the kitchen 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.
• 2310 - Corrected During Inspection Critical The handwashing facility 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 debris preventing its use.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Discussed violations with the operator.

February 27, 2008 (Routine)

Violations:

• 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 A 2 - Corrected During Inspection Critical Chicken and bacon cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored with the handles in mixed directions.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

Comments:
Restaurant in good sanitary condition! Violations discussed for correction.

November 15, 2007 (Routine)

Violations:

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  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.
• 2020 - Unwrapped knives, forks, or spoons were not stored at prep station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

Comments:
Vioaltions discussed for correction.

July 13, 2007 (Routine)

Violations:

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Critical Repeat Ham, Turkey, Cheese and other items on top of the prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - Repeat The cutting boards 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 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees- restrooms
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

Comments:
Discussed violations with the operator.

March 02, 2007 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1580 - Repeat The cutting board is 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.
• 2000 - Cutting board stored on faucet above sink..
  Store cutting board in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3340 - Critical Containers of toxic chemicals are not properly stored to prevent the contamination of single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed for correction. Restaurant in very good sanitary condition!

December 18, 2006 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Deli meats and cheeses in the prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1580 - The cutting board(s) along the prep stations 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 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom 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.

Comments:
Discussed violations with operator. No certified food manager on duty during inspection.

August 21, 2006 (Routine)

Violation: 2310 - Corrected During Inspection Critical The handwashing facility located front area 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 cart preventing its use.
Comments:
Above discussed and corrected. Manager schedules for next certified food manager class.

May 01, 2006 (Routine)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Splash guard needed back handsink if bottles of soda are stored next to it.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Male restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Above discussed for corrective action.

January 09, 2006 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0580 - Single-use gloves while worn during multitasking.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.

Comments:
Above discussed for corrective action

September 19, 2005 (Routine)

Violations:

• 0570 - Soiled wiping cloths used on cutting board.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0820 - Critical Sliced deli meats cold holding at improper temperatures. (items in the top area of prep reach-in)
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the reach-in refrigerators.
  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.
• 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.

Comments:
Critical violation discussed for immediate correction/Other violations discussed for corrective action.

May 24, 2005 (Routine)

Comments:
No violations noted.

May 24, 2005 (Routine)

Comments:
No violations noted.

March 01, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Ladle in standing 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.
• 1320 - Corrected During Inspection The temperature measuring device in the front prep reach-in was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.

Comments:
Handwashing stressed/Above discussed and corrected.

March 01, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Ladle in standing 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.
• 1320 - Corrected During Inspection The temperature measuring device in the front prep reach-in was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.

Comments:
Handwashing stressed/Above discussed and corrected.

December 02, 2004 (Routine)

Comments:
Handwashing stressed/No violations noted.

December 02, 2004 (Routine)

Comments:
Handwashing stressed/No violations noted.

September 14, 2004 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0480 - Unlabeled food containers.(SUGAR)
  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.
• 1580 - The cutting board(s) along the sandwich prep line is 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.

Comments:
All violations discussed and/or corrected with manager.

September 14, 2004 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0480 - Unlabeled food containers.(SUGAR)
  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.
• 1580 - The cutting board(s) along the sandwich prep line is 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.

Comments:
All violations discussed and/or corrected with manager.

June 10, 2004 (Routine)

Violation: 2310 - Critical The handwashing facility located next to 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 dishes preventing its use.
Comments:
All violations discussed and/or corrected with manager. Permit Issued.

June 10, 2004 (Routine)

Violation: 2310 - Critical The handwashing facility located next to 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 dishes preventing its use.
Comments:
All violations discussed and/or corrected with manager. Permit Issued.

March 02, 2004 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.

Comments:
All violations discussed and/or corrected with manager.

March 02, 2004 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.

Comments:
All violations discussed and/or corrected with manager.

December 17, 2003 (Routine)

Violation: 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Restrooms)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations discussed and/or corrected with manager.

December 17, 2003 (Routine)

Violation: 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Restrooms)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations discussed and/or corrected with manager.

September 08, 2003 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Onions stored near the hand sink
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 2310 - Critical The handwashing facility located at the prep line is blocked, preventing access by employees for easy handwashing. CORRECTED
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on the storage shelf above food product. CORRECTED
  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.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food. CORRECTED
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.

Comments:
All violations discussed for correction with the CFM. 12 VAC 5-421-1010 SPONGES, USE LIMITATION- states "Sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces". Use of sponges for cleaning dirty dishes does not violate this code per my interpretation.

September 08, 2003 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Onions stored near the hand sink
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 2310 - Critical The handwashing facility located at the prep line is blocked, preventing access by employees for easy handwashing. CORRECTED
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on the storage shelf above food product. CORRECTED
  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.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food. CORRECTED
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.

Comments:
All violations discussed for correction with the CFM. 12 VAC 5-421-1010 SPONGES, USE LIMITATION- states "Sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces". Use of sponges for cleaning dirty dishes does not violate this code per my interpretation.

June 09, 2003 (Routine)

Violations:

• 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.
• 0470 - Unwrapped or uncovered food in the reach-in refrigerator. Corrected.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0550 - In-use utensils improperly stored between use.
  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.
• 0610 - Onions stored on the floor. Or Food stored less than 6" above the floor. Corrected.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination. Corrected.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
• 3340 - Critical A container cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1010 - Sponges are being used to wipe down food contact surface of the tables. Corrected.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.

Comments:
All violations discussed and/or corrected by the manager.