Ruby Tuesday, 1225 Cedar Road, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 10, 2009 | Follow-up | - | - | Details / Comments |
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August 10, 2009 | Routine | 5 | 15 | Details / Comments |
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April 22, 2009 | Follow-up | 0 | 4 | Details / Comments |
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April 15, 2009 | Routine | 6 | 10 | Details / Comments |
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January 12, 2009 | Routine | - | - | Details / Comments |
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September 26, 2008 | Routine | 3 | 6 | Details / Comments |
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June 26, 2008 | Routine | - | - | Details / Comments |
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March 06, 2008 | Routine | 4 | 11 | Details / Comments |
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July 17, 2007 | Routine | 5 | 15 | Details / Comments |
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March 27, 2007 | Follow-up | 2 | 6 | Details / Comments |
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March 20, 2007 | Routine | 6 | 15 | Details / Comments |
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November 30, 2006 | Routine | 5 | 12 | Details / Comments |
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August 29, 2006 | Routine | 4 | 11 | Details / Comments |
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March 08, 2006 | Routine | 6 | 14 | Details / Comments |
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December 21, 2005 | Follow-up | 1 | 7 | Details / Comments |
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November 22, 2005 | Follow-up | 6 | 19 | Details / Comments |
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October 24, 2005 | Routine | 8 | 28 | Details / Comments |
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August 03, 2005 | Routine | 2 | 5 | Details / Comments |
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April 05, 2005 | Follow-up | 0 | 2 | Details / Comments |
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March 30, 2005 | Routine | 4 | 7 | Details / Comments |
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January 11, 2005 | Routine | 4 | 7 | Details / Comments |
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October 05, 2004 | Routine | 2 | 8 | Details / Comments |
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July 13, 2004 | Routine | 3 | 11 | Details / Comments |
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January 23, 2004 | Routine | 3 | 11 | Details / Comments |
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October 16, 2003 | Routine | 3 | 7 | Details / Comments |
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March 11, 2003 | Routine | 0 | 4 | Details / Comments |
September 10, 2009 (Follow-up)
Violations:
- 0700 - Critical Repeat The bacon stored at room temperature in the prep area is not crisp cooked.
Cook the bacon thoroughly (fully crisp) to reduce the water activity if product will not be refrigerated. - 1570 - Missing stopper for the dipper well. Missing or inoperable lid hinges for the sandwich unit lids.
Replace the missing stopper and lid hinges. - 1800 - Repeat The nonfood contact surfaces of the kitchen stainless steel shelves and walk-in cooler/freezer shelves appear to be wiped down but not thoroughly cleaned.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2740 - Repeat Trash, liquid waste, and litter were observed adjacent to the refuse containers and back alley outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3180 - Repeat The walk-in freezer floor was 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.
Correct the remaining violations and maintain correction of these and the August 10, 2009 cited violations. Develop and maintain an employee food safety training log in the format of who, what, and when.
August 10, 2009 (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. - 0550 - Large ice scoop observed stored on cardboard box by ice maker.
Store in-use scoops 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) In an approved scoop holder. - 0570 - Improper use of dry wiping cloth, hanging out of cook's back pocket.
Ensure dry cloths are used only for wiping food spills from tableware and carryout containers. - 0700 - Critical The bacon stored at room temperature in the prep area is not crisp cooked.
Cook the bacon thoroughly (fully crisp) to reduce the water activity if product will not be refrigerated. - 0760 - Critical The @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@ was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 1100 - Critical Repeat Observed many plastic containers and lids that are no longer smooth and contain cracks, chips, or pits that can not be easily cleaned.
Replace the many damaged items 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 build-up of food debris. - 1400 - Observed water pooling in the dessert refrigerator and some food containers in that unit.
Repair the unit so all accumulated moisture properly drains. Discard any contaminated product. - 1530 - Only 2" of quats sanitizer test strip remains.
Obtain a new, complete sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - The glass door refrigerator was observed in a state of disrepair and damaged.
Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or replace it. - 1600 - The exhaust stacks on the mechanical warewashing machine are soiled with food debris.
Increase the frequency of cleaning or limescale deposit removal from the surfaces of the unit to maintain unit performance. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ALL refrigerators, freezers, moldy ice scoop holders, all glasses in clean racks in kitchen, scale, cutting boards, prep tables, dipper well, all food storage racks, rolling carts, ...
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the kitchen equipment(tables, shelves, cooking equipment,, refrigerators, freezers, hot holding equipment,....)all have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service containers and lids were observed stored with the food-contact surface facing upward in the plastic bins.
Store single service containers and utensils covered or inverted to prevent contamination while in storage. - 2350 ii - Repeat Plumbing connections under the prerinse sink at the dishwasher are leaking.
Plumbing systems and components shall be maintained in good repair. - 2650 - There is no refuse container at the area immediately adjacent to two kitchen hand sinks.
Provide a refuse container for the disposal of paper towels at each hand sink. - 2740 - Repeat Trash, liquid waste, and litter were observed adjacent to the refuse containers and back alley outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 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. - 3170 - Repeat Some floor and baseboard tiles are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen walls, electrical outlets, baseboards, floor, ceiling tiles and vents, exhaust fan in ladies' room all 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. - 3270 - Critical Roaches observed at the dipper well. Numerous flies observed at back door.
When pests are found, use methods such as trapping devices or other approved means of pest control. *Clean and deodorize the back dock, strong garbage odor attracts flies. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
*Very poor sanitation observed, a number of repairs/replacements and improved pest control needed. Notice of Violation and 30 day reinspection to follow. Failure to maintain the facility in a safe and sanitary manner will result in the possible revocation of the Health Permit.
April 22, 2009 (Follow-up)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between uses(100ppm quats).
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200 ppm quats) between uses. - 1800 - Repeat The nonfood contact surfaces of some cookline equipment noted in need of further cleaning.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2740 - Ground at grease receptacle noted in need of further cleaning.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3180 - Repeat Some kitchen ceiling tiles and vents, rest room vents noted in need of cleaning. Grease accumulation by ice maker where oil filtering lines are stored.
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.
Dramatic improvement(food protection, cleaning, repairs, painting,...) noted today. Continue good sanitation practices. Permit renewed.
April 15, 2009 (Routine)
Violations:
- 0470 - Critical Foods observed wrapped in paper towels at prep line.
Protect food from cross contamination by storing food in approved packages, covered containers, or wrappings. - 0820 A 2 - Critical Foods in the glass door refrigerator and on the salad bar cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Service refrigerator. Prechill salad bowls and load bowls quickly to maintain product temperature. - 0830 - Critical Some prepared ready-to-eat (RTE) foods in the refrigeration units are 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. - 1100 - The crustypie pans are no longer smooth and easily cleanable.
Remove/replace the pans. 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 build-up of food debris. - 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the ice cream freezer.
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. - 1700 - Critical Quaternary Ammonium sanitizing solution used for the wiping cloths at prep line was not at an acceptable concentration(>1000ppm today) .
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Repair or remove the dispenser. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: all interior surfaces of every refrigerator and freezer, scale, rolling racks, label dispenser, liquor spouts, microwave ovens, wing sauce pumps, metal lids,......
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of all refrigerators, freezers, carts, expo area, bar shelves, cabinets, all cookline equipment, shelving, warmer drawers, prep line surfaces,.....have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 C - Repeat Single service items(large stacks of carry out containers) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2350 ii - Critical Plumbing connections under the prep sink and prerinse sink. are leaking. Hand sink at bar has no drain pipe at this time.
Plumbing systems and components shall be maintained in good repair. - 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 2890 - Light bulbs by doors in kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulbs with a coated or shatter-resistant bulb. - 3170 - Repeat Physical structure is not maintained in good repair: hanging caulk in exhaust hood, wall seperating by soda system.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Throughout the kitchen, floor, baseboards, walls, some ceiling tiles noted in need of cleaning. Grease accumulation by ice maker where oil filtering lines are stored.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3300 - Repeat Premises has accumulation of litter. Shed observed in need of cleaning.
Maintain the premise in a sanitary manner, free of litter.
*HEALTH PERMIT EXPIRED ON MARCH 31, 2009. NUMEROUS VIOLATIONS OBSERVED TODAY. VERY POOR SANITATION OBSERVED. NOTICE OF VIOLATION AND ONE WEEK REINSPECTION. SUBMIT APPLICATION AND ANNUAL FEE, REGISTER ADDITIONAL CERTIFIED MANAGERS AND POST THE CERTIFICATES.CORRECT ALL VIOLATIONS BY REINSPECTION FOR PERMIT RENEWAL.
January 12, 2009 (Routine)
Violations:
- 0200 - Employee 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 uses.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine or 200ppm quats) between uses. - 1320 - Corrected During Inspection There was no temperature measuring device located in the walk in freezer, one sandwich unit(unreadable), ice cream unit.
Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - Sanitizer dispenser observed in use while disassembled.
Reassemble and prime sanitizer dispenser. Test solution when dispensed to ensure proper concentration. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave ovens, refrigerator and freezer interiors, ...
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the warmer drawer, bar refrigerators, cookline equipment, exteriors of refrigerators and freezers, several racks, entire storage unit outside,....have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 C - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat Exhaust hood is not maintained in good repair: caulk peeling and hanging off hood.
Scrape, clean, and recaulk exhaust hood. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Wall, floor, and baseboard areas, some exhaust filters in the kitchen 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. - 3300 - Premises has accumulation of litter
Maintain the premise free of litter.
*Register all certified managers at the Chesapeake Health Dept., Room 237. Post certificates received. Permit renewal in March.
September 26, 2008 (Routine)
Violations:
- 0260 - Critical Several moldy lemons observed in pan in kitchen.
Ensure food is safe and unadulterated. Discard spoiled lemons. - 0820 2 - Critical Foods cold holding at improper temperature in salad refrigerator(baked potatoes) and the top of the left sandwich unit.
Service the sandwich unit today. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Discard products that have exceeded 41F for four hours or more(baked potatoes). Adjust/monitor salad prep refrigerator. - 1700 - Critical Bar sinks improperly set up and chlorine sanitizing solution used was not at an acceptable concentration.
Set up and use the three compartment sink: wash, rinse, sanitize, air dry. Adjust the chlorine sanitizing solution to a level of 50 parts per million with a water temperature of 75F. Submerge items in the sanitizing solution for one minute, do not rinse. - 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: dipperwell, microwave oven (interior tops), warmer drawer unit, some refrigerator areas.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the fryers(wheels, sides) and reach in units(hinges, vent covers) have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1910 - Clean aprons observed stored on bags of bread.
Store linens in a desinated area, not on food, equipment, or single service items. - 2000 C - Single service items(to go boxes) observed unprotected from contamination in shed.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Caulk in the exhaust hoods observed hanging down in strings, not maintained in good repair
Scrape, clean, and recaulk hoods as needed. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Improvement noted in general sanitation.
June 26, 2008 (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. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 2 - Critical Salad bar items cold holding at improper temperatures
Maintain all foods on salad bar at 41F or below. - 0830 - Critical Some prepared ready-to-eat (RTE) foods in the refrigeration unit are 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. - 1100 - Repeat The food contact surfaces of several plastic containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the items 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 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1580 - One white cutting board observed 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 120 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerators, freezers, tables, microwave ovens, many washed containers, lids,.....
Clean and sanitize these surfaces for food contact. Inspect dishes leaving the dishwasher. Remove all old labels prior to washing. - 1800 - Repeat The nonfood contact surfaces of the refrigerators, freezers, carts, cooking equipment, tables, racks, trash cans,.....have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1930 - An abundance of soiled linens with flies observed at back door and outside of the facility.
Store soiled linens in appropriate receptacles to prevent attracting pests. - 2000 - Repeat Single service items(roll of aluminum foil, many items at the to-go station) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Trash, grease, and litter were observed adjacent to the refuse containers outside the facility.
The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary. - 2890 - Light bulbs by oven are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulbs with a coated or shatter-resistant bulb. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat Kitchen walls, floor, baseboards, exhaust hoods, filters, entire storage shed all 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. - 3270 - Critical Numerous flies observed in the kitchen.
When pests are found, use methods such as trapping devices or other approved means of pest control (currently using lights and food grade spray). Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
*NUMEROUS REPEAT VIOLATIONS. DEVELOP AND ENFORCE A DETAILED, WRITTEN CLEANING SCHEDULE TO COVER ALL SURFACES AND EQUIPMENT. MAKE ALL NEEDED REPAIRS AND REPLACEMENTS PROMPTLY.
March 06, 2008 (Routine)
Violations:
- 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0510 - Vegetables not washed before being offered for sale or service.
Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. - 0900 - Unlabeled granular food containers.
Accurately label all liquid and powder/granular food containers. - 1100 - Repeat The food contact surfaces of the damaged plastic containers and worn out sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the damaged items. 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 - Sandwich unit observed missing cover plate over motor.
Replace missing panel. - 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: utensil drawer and contents, scale, soiled lexans stored as clean, microwaves,warmer drawers, ...
Clean and sanitize these surfaces for food contact. - 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 1800 - Repeat The nonfood contact surfaces of the cook and prep line equipment, refrigerators, freezers, entire storage shed, and bar equipment have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet used for the sprayer hose at the mop sink.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Trash and litter 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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat Kitchen floor, wall areas, parts of the exhaust hood 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. *Scrape and recaulk hood where deteriorated. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 3340 - Critical Repeat 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.
Two managers awaiting Serve Safe Exam results. Implement Employee Health Policy by April 1, 2008. *Work on detail cleaning of all equipment.
July 17, 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. - 0470 - Critical Repeat Unwrapped or uncovered foods in storage.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0690 - Canned goods in storage area observed soiled with debris.
Protect food from miscellaneous sources of contamination. Clean and sanitize cans prior to opening. - 0820 - Critical Foods in glass door Delfield refrigerator cold holding at improper temperatures.
Discard all potentially hazardous foods that have exceeded 41F for four hours or more. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Establish equipment logs to monitor temperatures. Repair unit promptly. - 1100 - The food contact surfaces of the broken lemon squeezer, a number of damaged plastic containers and rusty grates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the damaged items.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. - 1170 - Gaps observed between some exhaust hood filters.
Eliminate all gaps between filters. - 1320 - Repeat The temperature measuring device located in some equipment is not easily readable. Other thermometers are missing.
Provide an easily readable thermometer in the front of each refrigerator and freezer so employees can accurately determine the temperature. - 1530 - There is no color chart for the test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a complete quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Walk in door gasket, lids on the sandwich units observed in a state of disrepair and damaged.
Repair/replace the gasket(on order) and lids to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1700 - Critical Quaternary Ammonium sanitizing solution used at the bar was not at an acceptable concentration(400ppm+).
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1770 B - Observed accumulations of mold, food deposits or other soil on the following food contact surfaces: reach in refrigerators, freezers, prep table drawers, ice maker, dipper well, soiled dishes stored as clean, chopper,....
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the cookline equipment(fryer wheels, sides of freezer, burner unit,...) the overhang at the dish tables, dunnage racks, salad cart,.....have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Dressing pumps observed in prep sink with potatoes, small dishes observed on top of the dishwasher.
Store all clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet at the sprayer hose as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2350 ii - Plumbing observed in poor repair: missing faucet handle at prep line hand sink.
Repair plumbing. - 2720 - Dumpster and grease container were open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Trash, cigarette butts 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. - 3170 - Repeat Physical structure is not maintained in good repair: damaged floor tiles in walk in and holes in baseboard by ice maker.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Some kitchen walls, baseboards, ceiling tiles, men's room fixtures, changing table 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. - 3270 - Critical Fruit flies observed near floor drain by ice maker.
When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
March 27, 2007 (Follow-up)
Violations:
- 0550 - Repeat Dispensing utensils improperly stored between uses(ice scoop laying on a drip tray under soda nozzles).
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. - 1570 - Leak observed under the dishwasher.
Repair the dish washer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1770 A - Critical Repeat The following equipment surfaces were observed soiled to sight and touch: ice bins, Amana microwave, ice cream chest lid and gasket, day dot dispenser, dessert reach in gaskets, side of the freezer by the fryer.
Clean and sanitize these surfaces. - 1960 - Clean equipment was 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. - 2000 - Repeat Single service items observed stored on low shelf next to moldy wall in storage shed.
Store all single sevice items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2260 - Critical Backflow or backsiphonage prevention device(double check valve) not available on threaded faucet where the spray hose is attached as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2350 ii - Repeat Plumbing in poor repair: leak at hand sink by the dishwasher.
Repair all plumbing. - 3180 - Repeat Kitchen floor under equipment 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.
Permit renewed.
March 20, 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. - 0470 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses(ice scoop laying on storage shelf, another laying in an ice bin with handle in the ice).
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Pan of food oil observed with one foot of the vegetable chopper in it.
Protect food from miscellaneous sources of contamination. Properly contain and store foods. - 0830 - Critical Repeat Some leftovers in the refrigeration units are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1100 - The peeling, rusty refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1320 - The temperature measuring devices located in some refrigerators on the line are not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1600 - Repeat The exhaust vents on the mechanical warewashing machine are soiled with food debris or other soil.
Thoroughly clean the exhaust stacks to maintain unit performance. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:all scales, can opener, microwave interiors, ice cream chest, walk in carts and racks (moldy), prep sink and shelf above, prep table and drawer, soiled containers stored as clean, crusty sheet pans, day dot dispenser, underside of shelves over the sandwich units, soiled bar glasses, sandwich unit interiors, ....
Clean and sanitize these surfaces for food contact. - 1800 - The oven, two burner unit, bread rack, bar shelves, bag-in-box racks, plastic trays at to-go station, wall fan, monitor, underside of broiler, ....have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean dishware observed stored on the soiled side drain board next to clogged hand sink at bar.
Place clean dishware on the clean end drain board only to protect from contamination until used. - 2000 - Repeat Single service items observed stored on the floor and under cleaning agents.
Store all single sevice items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.. - 2310 - Critical The handwashing facility located at the bar is clogged, preventing use by employees.
Access to the handwashing facility identified above is to be available during all hours of operation. Repair the sink immediately. - 2350 ii - Critical Repeat Plumbing in poor repair: two leaks observed by the prerinse sink at dishwasher, leak at hand sink by the dishwasher.
Repair all plumbing. - 2740 - Trash and litter 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. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
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 - 3170 - Repeat Physical structure is not maintained in good repair: damaged floor tiles in walk in and at cookline, door latch in ladies room broken, metal supports behind line are chipped and rusty.
Repair or replace floor tiles and latch. Clean and repaint metal supports. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen and walk in floors, ceiling vents, walls in ware washing area and walk in,... 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. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 3300 - Premises has accumulation of litter
Maintain the premise free of litter. - 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 with or above food, equipment, utensils, linens or single service items.
*NUMEROUS VIOLATIONS OBSERVED TODAY, REINSPECTION IN ONE WEEK. CORRECT ALL FOR THE PERMIT TO BE RENEWED.
November 30, 2006 (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. - 0450 C - Excessive bare hand contact with exposed food: bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food to reduce the potential for contamination: use utensil with handle to dispense food. Store with handle up out of product or remove. - 0470 A 4 - Critical Observed foods stored without being in packages, in covered containers, or wrapped (dessert items, cut butter tub).
Store all food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensil( ice scoop) improperly stored between uses (laying on cardboard box).
Store in-use ice scoop in an approved holder or in the ice with the handle up out of the ice. - 0830 - Critical Repeat A number of prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt, cheese, and ice cream base in the refrigerator, the food should have been discarded days ago.
Discard the foods at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. - 1400 - Ice bins in kitchen observed leaking.
Repair all leaks so that all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1570 - The lemon cutter was observed in a state of disrepair and damaged.
Repair the cutter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it. - 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 208F.
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. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces:all refrigerator and freezer surfaces, microwave ovens, walk in racks and rolling carts, ovens, numerous soiled inserts stored as clean, bag-in-a-box shelf, ice bins, all bar shelves and mats, liquor rack,....
Clean and sanitize these surfaces. - 2000 - Case of food wrap and disposable gloves were found stored on low shelf under chemicals in storage shed.
Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2350 ii - Plumbing connections under one kitchen hand sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
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 - 3140 - Employees' clothing observed stored with food.
Provide and use lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination. - 3170 - Physical structure is not maintained in good repair: metal supports between prep line and waitstaff area are soiled, chipped, and rusty.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floor under equipment, walk in walls 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. - 3330 - Critical Working containers of cleaner are not properly labeled.
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.
August 29, 2006 (Routine)
Violations:
- 0470 - Critical The cut or damaged butter buckets (one in walk in, one in sandwich unit) are subject to contamination.
Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. - 0480 - Repeat Unlabeled food containers.
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 - Repeat Dispensing utensils improperly stored between uses(sugar and ice scoops observed laying with the handle 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) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. - 0610 - Food stored on the floor or food stored less than 6" above the floor(walk in freezer).
Elevate all food storage onto approved shelving with minimum 6" legs or casters. - 1100 - Repeat The food contact surfaces of the damaged plastic containers, saute pans, and sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/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 Reach in refrigerator by grill has damage to the interior walls and door and the racks are rusty and peeling.
Properly repair the unit or replace it. - 1600 - The exhaust hoods at the dish washer and the lower areas of the dishtables are heavily soiled.
Increase the frequency of cleaning of these surfaces to maintain unit performance. - 1770 B - Critical Observed accumulations of mold, grease deposits or other soil on the following surfaces: bottom of the salad bar, bar glass shelves, soiled silverware stored with clean, ice cream chest, tables, shelves, and legs, ice bins and shelf below the one, underside of all solid metal shelves, wire rack in walk in cooler, reach in refrigerators and freezers, warmer drawers, scale, microwaves, ...
Clean and sanitize these surfaces. - 2000 - Clean pans stored where splash from the hand sink is contaminating them.
Install a splash guard on the hand sink or relocate clean equipment to a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2310 - Critical Repeat The handwashing facility located at the cook line 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 containers and wrappers preventing its use. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen and bar.
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 - 3170 - Repeat Physical structure is not maintained in good repair: a number of floor tiles and grout damaged or missing completely, caulk falling off hood frame and stainless wall panels, gaps observed in hood filters.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Some kitchen ceiling tiles, baseboards, and floor areas including bar, walk in fan guards and gasket noted in need of cleaning. Also dustpans need to be cleaned out nightly.
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. - 3240 - Repeat Handwashing facilities are unclean and not maintained both in kitchen and customer rest rooms.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3270 - Critical Roach observed on wall behind dishwasher.
When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
March 08, 2006 (Routine)
Violations:
- 0200 - Employee wearing BANDS on HIS ARM 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. - 0380 - Corrected During Inspection 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)
CAN WAS DISCARDED. - 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. COOK'S KNIFE.
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 0470 - Critical The DESERTS packaging is subject to contamination. ICE CREAM CONTAINER HAS CROSS CONTAMINATION.
Prevent cross contamination by protecting food when the case or overwrap is opened. - 0470 - Critical Repeat Unwrapped or uncovered food in the COLD HOLDING UNITS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers. SUGAR CONTAINER.
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. ICE AND SUGAR SCOOP HANDLES.
Store dispensing utensils in one of the following ways 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. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Repeat There was no temperature measuring device located in the ICE CREAM UNIT.
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 - Repeat MOP SINK, FLOOR DRAIN COVER BY THE DISHWASHER (TRIP HAZARD), INSIDE DOOR PANEL TO THE DELFIELD RIR IN THE COOK'S AREA, @EQUIPMENT@ was observed in a state of disrepair and damaged.
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. - 1570 - COATED TRAYS, MISSING YELLOW MELLOW SODA COVER, AND BUTTER BRUSH HANDLE WERE observed in a condition that prevents necessary maintenance and easy cleaning.
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. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat The door gasket of SEVERAL OF THE UNITS AND THE ICR CREAM UNIT ARE damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. MISSING ONE FILTER.
FILTER WAS DAMAGED DURING CLEANING AND A NEW ONE IS ON ORDER. - 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: DISHES, PANS, SILVERWARE, SUGAR SCOOP, INSIDE SURFACES OF THE SUGAR CONTAINER, DICER, SODA NOZZLE HOLDER IN THE BAR.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RIR GASKETS, WIF DOOR (ICE BUILD UP), ICE CREAM UNIT, OUTSIDE SURFACES OF THE SUGAR CONTAINER.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the CLOCK, TICKET READER, AND TOP SURFACE 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. - 2000 - DEEP FRYER LIDS were found stored ON THE FLOOR BETWEEN EQUIPMENT.
Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2310 - Corrected During Inspection Critical The handwashing facility located at the DISHWASHING 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 DIRTY DISHES preventing its use. - 2310 B - The handwash station at ALL LOCATIONS ARE being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3030 - No disposable towels were provided at the hand washing lavatory in the BAR.
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 - 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. - 3170 - Repeat SEVERAL FLOOR TILE GROUTING ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat FLOOR BEHIND AND UNDER EQUIPMENT ESPECIALLY IN CORNERS AND ALONG THE WALL, FLOOR UNDER AND AROUND THE ICE MACHINE, FLOORS IN THE WALK-IN UNITS, AND FLOOR IN THE BAR 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. - 3240 - Handwashing facilities are unclean and not maintained. DISHWASHING AREA HAND SINK IS DIRTY AND THE BAR HAND SINK IS PLUGGED.
Keep handwashing facilities clean and maintained to encourage proper handwashing. WORK ORDER TO HAVE THE BAR HAND SINK UNPLUGGED HAS BEEN SUBMITTED. THE BAR HAS A SECOND HAND SINK AVAILABLE FOR USE. - 3340 - Corrected During Inspection Critical Repeat Containers of CLEANSERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
Corrective actions were initiated during the inspection. Correct all violations as soon as possible. Managers have made several positive changes and reorganized several areas. Recommend the shed outside be reorganized. Health Permit Renewal will be issued upon receipt of application and fee.
December 21, 2005 (Follow-up)
Violations:
- 0160 - Critical Repeat 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. DISHWASHER NOT CHANGING GLOVES OR WASHING HANDS BETWEEN LOADING DIRTY DISHES AND PUTTING AWAY CLEAN DISHES. ONE COOK DID NOT WASH HANDS AFTER USING THE SANITIZING CLOTH AND HANDLING A FOOD ITEM.
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. - 1100 - Repeat The food contact surface of SEVERAL PLASTIC CONTAINERS, STORAGE UNITS, PLATES (CHIPPED) not smooth, contains cracks, chips, or pits and can not be easily cleaned.
DAMAGED EQUIPMENT AND UTENSILS ARE ORDERED AND REPLACED AS ORDERS ARE RECEIVED. - 1190 - Repeat The OUTSIDE ambient (air/water) temperature measuring device (degrees F) located in THE WIR AND WIF ARE not accurate.
NEW THERMOMETERS ARE ON ORDER. THERMOMETERS HAVE BEEN PLACED INSIDE THE UNITS TO MONITOR TEMPERATURES. - 1570 - Repeat COOK'S DELFIELD TALL RIR INSIDE UPPER DOOR PANEL, SERVICE SINK, AND THE HANDLE ON THE LOWER RIGHT DOOR TO THE CONVECTION OVEN WAS observed in a state of disrepair and damaged.
LOWER DOOR PANEL HAS BEEN REPLACED. THE UPPER DOOR PANEL IS ON ORDER. OVEN HANDLE AND SERVICE SINK STILL NEED REPAIRING. - 1960 - Repeat FOOD CONTAINERS AND PLATES 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. - 2000 - Repeat Clean BOWLS were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2350 ii - Plumbing connections IN THE MOP SINK are leaking.
Plumbing systems and components shall be maintained in good repair. - 3170 - Repeat FLOOR TILES not maintained in good repair. SEVERAL AREAS WITH REDUCED GROUTING.
THE FLOOR IS SCHEDULED TO BE REPAIRED IN TWO WEEKS.
Major improvements noted. Correct remaining violations as soon as possible. This was the second follow up inspection. Facility will return to the routine inspection schedule.
November 22, 2005 (Follow-up)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATOR AND FREEZERS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1100 - Repeat The food contact surface of SEVERAL PLASTIC CONTAINERS, STORAGE UNITS, PLASTIC HANDLE ON UTENSILS ARE 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. - 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in SEVERAL DELFIELDS WERE UNABLE TO READ AND not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1320 - Repeat There was no temperature measuring device located in the WALK-IN UNITS, ICE CREAM UNIT, AND SEVERAL DELFIELDS.
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. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. TEST KIT APPEARS OLD AND IS NOT ACCURATE.
REORDER A NEW TEST KIT. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat DEEP FRYER LIDS WERE observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the LIDS 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 ITEMS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Repeat COOK'S DELFIELD TALL RIR INSIDE DOOR PANEL WAS observed in a state of disrepair and damaged.
Repair the DOOR PANEL 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 ITEMS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - Repeat The cutting boards IN THE DISHWASHING AREA 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. - 1600 - Repeat The compartments AND drainboards of the PREP SINK AND 3 VAT SINK ARE heavily soiled.
Clean the sink compartments AND drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1600 - Repeat THE EXTERIOR surfaces of the mechanical warewashing machine are soiled that may decrease the effectiveness of the unit.
Increase the frequency of cleaning to maintain unit performance. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: LEMMON SLICER AND CHOPPER.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: COOK'S UTENSILS, DISHES, PANS, CONTAINERS.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING PANS AND KETTLES.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GARNISH UNITENTIRE ICE CREAM UNIT CAN STORAGE RACKSDELFIELD GASKETSDELFIELD INTERIOR SURFACESALL DRAWERSALL DRAWER FRAMESUTENSIL STORAGE BINEXHAUST FILTERSCAN OPENER BRACKET
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Repeat Containers holding potentially hazardous food items maintained under proper refrigeration are not being cleaned when emptied. COOK'S AREA
Clean and sanitize containers when empty to prevent cross-contamination. - 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. WALK-IN REFRIGERATOR
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 1780 - Critical Repeat The cleaning schedule for ALL EQUIPMENT is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. ESPECIALLY THE CHOPPER AND LEMMON SLICER
The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the EQUIPMENT AND present this regimen to the Health Department to seek approval. - 1780 - Critical Repeat Food contact surfaces of the CHOPPER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1790 - Repeat The cavity, door seal of the microwave ovens are observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1960 - Repeat FOOD 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. - 2000 - Repeat Clean BOWLS were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2010 - Corrected During Inspection Repeat DEEP FRYER LIDS STORED ON THE FLOOR BETWEEN EQUIPMENT.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2020 - Repeat Unwrapped forks AND spoons were not stored 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. - 2180 - Critical Repeat ICE BIN USED FOR GARNISH IS DRAINING DIRECTLY ONTO THE SHELF BELOW, UNCAPPED PIPES, AND LEAKING PIPE IN THE MOP SINK.
REPAIR AS REQUIRED TO MEET ALL PLUMBING CODES AND TO PREVENT CROSS CONTAMINATION. - 2620 - SEVERAL refuse containers in the kitchen ARE DAMAGED AND HAVE HOLES IN THEM.
Replace refuse containers, they are an attractant for pests. - 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 3170 - Repeat FLOOR TILES not maintained in good repair. SEVERAL AREAS WITH REDUCED GROUTING.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat FLOORS UNDER AND BEHIND EQUIPMENT AND THE WALLS 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. - 3290 - Corrected During Inspection Repeat TOOL STORED IN THE UNTENSIL DRAWER AT THE PREP STATION.
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. - 3330 - Critical Repeat Working containers of HAZARDOUS PRODUCTS are not properly labeled. SPRAY BOTTLES.
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. - 3340 - Critical Repeat Container of WINDEX WAS not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
Numerous repeated violations. Correct all violations as soon as possible. Follow up inspections will continue to be scheduled.
October 24, 2005 (Routine)
Violations:
- 0160 - Critical COOK PREPARED WIPING BUCKET AND THEN PROCEEDED TO COOK WITH SAME GLOVES ON AND SEVERAL EMPLOYEES 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.
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. - 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. - 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATOR AND FREEZERS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers.
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 - Repeat Dispensing utensils improperly stored between uses. ICE SCOOPS.
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 improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. BOXES ON LOWER SHELVES UNDER TABLES WITH ICE BOXES.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. EMPTY CONTENTS INTO CONTAINERS OR STACK ON CLEAN DRY SURFACES. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. WALK-IN FREEZER
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1100 - The food contact surface of SEVERAL PLASTIC CONTAINERS, STORAGE UNITS, PLASTIC HANDLE ON UTENSILS, AND THE ICE BUCKETS ARE 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. - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in SEVERAL DELFIELDS WERE UNABLE TO READ AND not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1320 - There was no temperature measuring device located in the WALK-IN UNITS, ICE CREAM UNIT, AND SEVERAL DELFIELDS.
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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a SANITIZING AGENT test kit FOR EACH TYPE OF SANITIZER USED so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - The can opener blade is rusted and dull. HAND HELD.
WAS DISCARDED. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - WOODEN HANDLES ON THE COOK'S UTENSILS AND THE DEEP FRYER LIDS WERE observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the HANDLES AND LIDS 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 ITEMS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - COOK'S DELFIELD TALL RIR INSIDE DOOR PANEL AND THE LARGE ICE MACHINE HINDGE AND TRIM WERE observed in a state of disrepair and damaged.
Repair the DOOR PANEL AND ICE MACHINE 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 ITEMS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board IN THE DISHWASHING AREA 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. - 1600 - The compartments AND drainboards of the PREP SINK AND 3 VAT SINK ARE heavily soiled.
Clean the sink compartments AND drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1600 - THE EXTERIOR surfaces of the mechanical warewashing machine are soiled that may decrease the effectiveness of the unit.
Increase the frequency of cleaning to maintain unit performance. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: LEMMON SLICER, SODA NOZZLE HOLDER IN THE BAR, SUGAR SCOOP, HOBART CHOPPER.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following utensils were observed soiled to sight and touch: COOK'S UTENSILS.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING PANS AND KETTLES.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVESSODA MACHINE-ENTIRE UNITCOFFEE STORAGE BINSCUP BINGARNISH UNITENTIRE ICE CREAM UNIT CAN STORAGE RACKSALL DELFIELD GASKETSALL DELFIELD INTERIOR SURFACESALL DRAWERSALL DRAWER FRAMESUTENSIL STORAGE BINMOP SINKCLEANING GEAR (MOPS, BROOMS)EXHAUST HOODDEEP FRYER LIDSCAN OPENER BRACKET
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Containers holding potentially hazardous food items maintained under proper refrigeration are not being cleaned when emptied. COOK'S AREA
Clean and sanitize containers when empty to prevent cross-contamination. - 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. WALK-IN REFRIGERATOR
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 1780 - Critical The cleaning schedule for ALL EQUIPMENT is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. ESPECIALLY THE CHOPPER AND LEMMON SLICER
The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the EQUIPMENT AND present this regimen to the Health Department to seek approval. - 1780 - Critical Food contact surfaces of the CHOPPER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1790 - The cavity, door seal of the microwave ovens are observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1790 - The food contact equipment surface of the OVEN is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the OVEN 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 ALL COOKING EQUIPMENT 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. - 1960 - Repeat FOOD 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. - 2000 - Clean ICE BUCKETS AND SEVERAL BOWLS were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2010 - DEEP FRYER LIDS STORED ON THE FLOOR BETWEEN EQUIPMENT AND A KNIFE WEDGED UNDER TABLE TOP EQUIPMENT.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2020 - Unwrapped STIRRERS were provided at the BAR.
Provide wrapped straws, stirrers or an approved dispenser for these items to prevent consumer contamination. - 2020 - Unwrapped forks AND spoons were not stored 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. - 2180 - Critical ICE BIN USED FOR GARNISH IS DRAINING DIRECTLY ONTO THE SHELF BELOW, UNCAPPED PIPES, AND LEAKING PIPE IN THE MOP SINK.
REPAIR AS REQUIRED TO MEET ALL PLUMBING CODES AND TO PREVENT CROSS CONTAMINATION. - 2310 - Critical The handwashing facility located at the KITCHEN HAD FOOD DEBRIS IN THE SINK BASIN PREVENTING PROPER DRAINAGE.
HAND WASHING SINKS ARE TO BE USED FOR HANDWASHING ONLY. - 2720 - Dumpster or outside refuse container was open or uncovered. GREASE COLLECTOR.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter 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. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the KITCHEN HAND SINK
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 - 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. - 3050 - No waste receptacle provided at handwashing lavatories in KITCHEN.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3170 - FLOOR TILES not maintained in good repair. SEVERAL AREAS WITH REDUCED GROUTING.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - FLOORS UNDER AND BEHIND EQUIPMENT AND THE WALLS 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. - 3290 - Corrected During Inspection SCREWDRIVER STORED IN THE UNTENSIL DRAWER AT THE PREP STATION.
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. - 3330 - Critical Working containers of HAZARDOUS PRODUCTS are not properly labeled. SPRAY BOTTLES.
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. - 3340 - Corrected During Inspection Critical Containers of CHEMICALS 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. - 3340 - Corrected During Inspection Critical Containers of WINDEX AND BLEACH are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
Numerous violations. Correct all violations as soon as possible. Follow up inspection scheduled.
August 03, 2005 (Routine)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food ON THE LINE, IN THE WALK-IN.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat 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 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat FOODS IN REACH-IN cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Critical Repeat FOODS ON LINE cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3030 - No disposable towels were provided at the hand washing STATION IN THE KITCHEN!!!
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 - 3080 - Repeat Less than 20 foot candles of light was noted in the WALK-IN FREEZER
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 - 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.
April 05, 2005 (Follow-up)
Violations:
- 0550 - Repeat Dispensing utensils improperly stored between uses. (TOO MANY HANDLES IN FOOD)!!!!!!CONSISTANT PROBLEM
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. - 1960 - Repeat Plates 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.
March 30, 2005 (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. - 0470 - Critical Repeat Unwrapped or uncovered food in the Reach-in near dish area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses. (TOO MANY HANDLES IN FOOD)!!!!!!CONSISTANT PROBLEM
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 - Critical Fish, Chicken, and Shredded Cheese cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) Foods in Walk-in; in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1450 - Repeat The food on the make table is STACKED TOO HIGH, AND IS NOT ABLE TO BE COOLED PROPERLY.
REDUCE HEIGHT OF FOOD necessary to maintain food items at or below 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER, DISHES, SHELVES, PREP AREA, FLOOR, ETC.
Clean and sanitize these surfaces for food contact. - 1960 - Plates 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. - 2020 - Repeat To Go plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use. - 3080 - Less than 50 foot candles of light was noted in the Walk-in
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
A REINSPECTION WILL BE REQUIRED IN ORDER TO ISSUE PERMIT...TOO MANY REPEAT VIOLATIONS.
January 11, 2005 (Routine)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food in the Kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses.
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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) Vegeatables in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1450 - @Food is stacked too high and not able to maintain temperature.
Maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. - 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice Cream unit, Fridges, Wire Racks, Shelving.
Clean and sanitize these surfaces for food contact. - 2020 - To Go utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store to go utensils with food or lip-contact surface facing downward to prevent contamination prior to use. - 2890 - Light bulb in Walk-in not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3020 - Soap was not provided at the hand washing station in the 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 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
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 - 3340 - Critical Repeat Containers of BLEACH are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
TOO MANY VIOLATIONS...START WITH TE BIG ONES AND WORK YOUR WAY DOWN...CORRECT ALL TO AVOID FURTHER ACTION
October 05, 2004 (Routine)
Violations:
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Lemon Cutter, shelving, metal drawers, GASKETS ON COLD HOLDING UNITS,
Clean and sanitize these surfaces for food contact. - 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided IN THE DISHWASHIBG 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 - 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. - 0470 - Critical Repeat Unwrapped or uncovered food ON THE LINE...FRY SIDE.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1570 - Repeat PREP UNIT was observed in a state of disrepair and damaged.
Repair the LOWBOY 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. - 0550 - Repeat In-use utensils improperly stored between use. sugar
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 - Repeat Food stored on the floor or food stored less than 6" above the floor in the freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat There was no temperature measuring device located in 4 cold holding 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. - 3340 - Critical Containers of cleanser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
OVERALL SANITATION NEEDS IMPROVEMENT...TOO MANY REPEAT VIOLATIONS...RENEW EXPIRED C.F.M CERTIFICATES IMMEDIATELY.
July 13, 2004 (Routine)
Violations:
- 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pep area, lemon slicer, Dishware, pans, ENTIRE COOKING AREA TO INCLUDE; frier, broiler, steamer, oven, etc
Clean and sanitize these surfaces for food contact. - 3030 - Repeat No disposable towels were provided a the hand washing sink in the dishwashing 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 - 0830 - Critical Repeat The prepared ready-to-eat (RTE) salad items in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1800 - The nonfood contact surface of the refrigerator gaskets 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. - 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. - 3080 - Less than 10 foot candles of light was noted in the walk in freezer
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. - 1060 - The nonfood contact surface of the cooking sheets and pans 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. - 1570 - Repeat Ice machine, microwave, lexans, and plastics was observed in a state of disrepair and damaged.
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. - 0550 - Repeat In-use utensils improperly stored between use (ice scoops, and food scoops on line).
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. - 2000 - Repeat Plates, bowls, monkey dishes, etc were observed stored unprotected on the line.
Store dishware in the original protective package to protect from contamination until used. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Chicken tenders in walk in freezer)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Repeat Kitchen floor noted in need of cleaning. (Get rid of the greasy film on the floor)
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 properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2310 - Critical The handwashing facility located at the bar 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.
PERMIT ISSUED...DWAYNE AYRES NEEDS TO RECERTIFY C.F.M IMMEDIATELY...CORRECT ALL VIOLATIONS BY NEXT INSPECTION...CORRECT ALL CRITICAL VIOLATIONS IMMEDIATELY.
January 23, 2004 (Routine)
Violations:
- 0820 - Critical Rice and mashed potatoes hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 3030 - No disposable towels were provided a the hand washing lavatory in the DISH AREA AND STAFF HAND SINK.
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 - 0470 - Critical Unwrapped or uncovered food (SAUCES FOR THE ICE CREAM AND CHICKEN IN THE REACH IN the KITCHEN.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2000 - PLATES ON THE SALAD BAR AND ON THE LINE IN THE KITCHEN were found stored WITH THE LIP FACING UPWARDS.
Store PLATES WITH THE LIP SIDE FACING DOWNWARD in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0610 - Food IN THE FREEZER stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0570 - Wiping cloths improperly stored between use. SANITIZING SOLUTION WAS DIRTY.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CHANGE SANITIZING SOLUTION IN BETWEEN LUNCH AND DINNER RUSH. - 1580 - Repeat The cutting board(s) along the FOOD PREPARATION AREA 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. - 2020 - PLATES were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store PLATES with food or lip-contact surface facing downward to prevent contamination prior to use. - 1320 - Repeat There was no temperature measuring device located in the ICE CREAM FREEZER, REACH IN REFRIGERATION UNIT, AND WALK IN REFRIGERATOR (FIXED).
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. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ICE MAKER, ICE DISPENSER, OVENS, MICROWAVES, REACH IN REFRIGERATION UNITS, ICE CREAM FREEZER, AND BAR HOLSTERS.
Clean and sanitize these surfaces for food contact. - 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: OVENS, GRILL, QUESADILLA MAKER, SHEET PANS, AND UNDERNEATH FRYER EQUIPMENT.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVING UNITS THROUGHOUT THE ESTABLISHMENT (DRY STORAGE, WAIT STATION, AND REFRIGERATION UNITS), HANDSINKS, MOP SINK, AND GASKETS.
Maintain nonfood-contact surfaces of equipment clean. - 1570 - Repeat The door gasket of the REACH IN REFRIGERATION UNIT is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat DIGITAL THERMOMETERS IN THE FREEZER AND REFRIGERATOR WALK IN UNITS AND THE HANDSINK IN THE KITCHEN AREA WERE observed in a state of disrepair and damaged.
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. - 3170 - FLOOR COVING IN THE DISH AREA is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2740 - Repeat Trash and litter 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. - 3180 - Repeat FLOORS AND WALLS THROUGHOUT THE ESTABLISHMENT 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.
Overall sanitation needs improvement.
October 16, 2003 (Routine)
Violations:
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 0550 - In-use utensils (ice scoop) 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. - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1580 - Repeat The cutting board(s) along the food preparation area 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. - 1320 - There was no temperature measuring device located in the walk-in refrigerator, ice cream freezer, and reach-in 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. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machines in the entire establishment, soda dispensers in the wait station, knife holster, food scale, quesadilla press, ovens, potato hot holding equipment, soup pot, can opener, can opener holster, lemon wedger, oasis machine, beer dispenser, dicer, and bar holster.
Clean and sanitize these surfaces for food contact. - 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under drawers in the kitchen area, reach-in refrigeration units, ventilation screens to the reach-in refrigeration unit, salad bar reach-in, numerous gaskets to refrigeration units, handsink in dishwashing area, ice cream freezer, trashcans, three compartment sink in the bar area.
Maintain nonfood-contact surfaces of equipment clean. - 1570 - Fryer and digital thermometer on the walk-in refrigeration unit was observed in a state of disrepair and damaged.
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. - 3180 - Floors in the walk in, especially under the shelving units, 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. - 0830 - Critical The prepared ready-to-eat (RTE) desserts and salad bar fixings in the wait station refrigeration units are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 2740 - Trash and litter 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.
Correct all violations by time of next inspection by the Chesapeake Health Department. Discussed cleaning schedule and frequency with the bar and kitchen manager. Would like to see a better cleaning schedule implemented by time of next inspection.
March 11, 2003 (Routine)
Violations:
- 1990 - Food debris noted in compartments under the salad bar.
Clean areas under salad bar. - 1580 - The cutting board(s) in 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. - 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. - 3190 - Food particles and other debris noted under equipment in the kitchen and dry food storage areas.
Remove all food and other debris from under equipment by using hot water wash down method or sweeping/mopping methods.
Overall sanitary standards are good this inspection. Pest control surveillance is being performed on a monthly basis by ECOLAB. Recommend maintenance request on the warewashing machine heat booster. Rinse temperature only reached 160 F.
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