July 15, 2009 (Follow-up)

• 2600 - Repeat The outdoor refuse container and the waste grease container are stored on absorbent material. (gravel surface)
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. (concrete or machine laid asphalt)
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Rear screen door is torn and not fly tight.
  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.
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive smoke, heat, and fumes. The intake air fan seems to be more powerful than the exhaust fan, and heat and fumes are being blown away from the cooking equipment rather than being exhausted from the kitchen.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Note that box fans in a kitchen will also affect the proper operation of a hood by blowing crosswinds across the cooking surfaces.

July 10, 2009 (Routine)

• 0820 A 2 - Critical The air conditioning unit for the kitchen has failed today and kitchen temperatures are above 95F. Refrigerators are not able to keep proper temperatures and some foods were observed above proper cold holding temperatures. The following were observed: Margarine blocks at 44F; Tuna salad at 45F; Brown gravy at 44F; sliced tomatoes at 70F on prep top.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 2600 - The outdoor refuse container and the waste grease container are stored on absorbent material. (gravel surface)
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. (concrete or machine laid asphalt)
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Rear screen door is torn and not fly tight.
  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.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke, heat, and fumes. The intake air fan seems to be more powerful than the exhaust fan, and heat and fumes are being blown away from the cooking equipment rather than being exhausted from the kitchen.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Note that box fans in a kitchen will also affect the proper operation of a hood by blowing crosswinds across the cooking surfaces.

February 25, 2009 (Follow-up)

February 17, 2009 (Routine)

• 0450 - Critical Employee stated that they were washing hands but not using gloves to handle RTE food. A proper supply of disposable gloves were not available.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw meats were not separated properly by storing on bottom shelf of refrigerator.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Critical Cold holding at improper temperatures. Observed coffee creamer at improper temperatures. Some on tables at room temperature and others in refrigerator at 43 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Recommended to operator to use coffee creamer that does not require refrigeration.
• 0830 - Critical The prepared ready-to-eat (RTE) barbeque, deviled eggs, buttermilk, bologna in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" or "prepare 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.