September 14, 2009 (Routine)

Violations:

• 1060 - Repeat The nonfood contact surface of the pota 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 Blue bucket was observed in a state of disrepair and damaged.
  Repair the blue bucket 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 blue bucket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the hot holding unit is damaged.
  Repair or replace the hot holding door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and there containers above the 3-compartment sink.
  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: inside freezer , fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2010 - Clean equipment/utensils were found stored on dirty water heater pipes.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3180 - Some floor (underneath equipment) and wall surfaces 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 - 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.
• 3330 - Critical Working containers of chemical 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.

Comments:
This establishment was approved for permit.

January 12, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Repeat Cooked collard greens and cabbage cold holding at improper temperatures. Products rated 47-49 degrees F. These items made on 1/09/08 and 1/10/08 and have been temperature abused for more than 48 hours. Operator did not know how long it took to rapidly cool down these foods (OPERATOR AGREED TO VOLUNTARILY DISCARD) Upright refrigeration unit rated 42-48 degrees F. Calibrated thermometer inside unit rated 48 degrees F. Temperature of unit may need to be readjusted to keep cold foods at required cold holding minimum temperature. No other PHF observed in unit. (OPERATOR ADJUSTED TEMPERATURE OF UNIT DURING ASSESSMENT-UNIT RATED 40 DEGREES F
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Routinely monitor temperature of refrigeration units-recommend temperature charts.
• 1570 - Repeat Door hinge on hot holding unit and sides of ice machine observed in a state of disrepair and damaged.
  Repair the door hinge on hot holding unit and areas of 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 door hinge and sides of ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top area inside microwave, outside of food containers, bottom area of upright freezer unit
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Ceiling tile in back area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Shellfish tags for mussels available Mussels from ME352SS-verified from an approved source with Shellfish Shippers List. Shucked oysters from approved source-properly labeled and stored. Demonstrated calibrating food thermometer. Kitchen appears to be clean and kept well-maintained. Date marking observed. All handsinks fully stocked with soap and paper towels.

July 23, 2008 (Routine)

Violations:

• 0810 - Corrected During Inspection Food containers of green beans and cooked cabbage placed in round bowls with lids on bowls for second phase of cooling, are not arranged for maximum heat transfer.
  Suggest obtaining flat containers to cross stack due to space restraints. Food initial cooling phase already done with ice and stirring. Foods moved and lids on loose for better cooling. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0820 A 2 - Critical Baked beans cooked yesterday cold holding at 46 F stem temperature, improper temperatures
  Beans voluntarily discarded during the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the plastic bags used to line the reach in freezer shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  Remove bags to prevent poor air circulation in freezer and surface not smooth and durable for cleaning.
• 1190 - The food thermometer used as a refrigerator thermometer is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/- 3 degrees F in the intended range of use. ** Ensure food thermometer is available to measure food temperatures for cooling, reheating, cooking, cold holding and hot holding.
• 1570 - Repeat The following items observed in a state of disrepair and damaged:Hot box with loose hinge and gap between door and unit when closedIce machine with front loose and side duct taped together
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 3170 - Repeat Kitchen wall with pushed in area and coving with hole are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Overall good cleanliness, utensil use to prevent bare hand contact, and food temperatures observed. Ensure training for second phase of cooling is done. Only one thermometer noted during inspection and used as unit thermometer for reach in refrigerator. Obtain and have available calibrated food thermometers for food temperatures. Thermometer calibration done during inspection. Cooking temperatures not taken, review final cook temperatures and begin taking representative final cook temperatures as well as cooling, cold holding and hot holding food temperatures.

April 02, 2008 (Routine)

Violations:

• 1570 - Repeat The following equipment observed in a state of disrepair and damaged:Hot box with loose hingeIce machine with rusted front outer coverReach in refrigerator with high temperature in middle of box (not overcrowded and air flow not blocked)
  Monitor reach in temperature. If temperature does not come down to 41 F or below call for repair. Ice or move food in middle section. Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 3170 - The following items are not maintained in good repair:Damaged ceiling tilesDamaged wall in kitchen behind back door
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Overall excellent sanitation, good temperatures, good food handling (no bare hand contact), sanitizer in place. Discussed updates to VA food code and employee health policy.

December 03, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw chicken stored above raw fish. Chicken moved to bottom shelf during the inspection.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1570 - Lowboy hot box door loose.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.

Comments:
Overall excellent sanitation noted. Good handwashing and sanitizing observed.

August 21, 2007 (Routine)

Violation: 0820 - Corrected During Inspection Critical Potentially hazardous food (green beans, cooked macaroni, cheese, and milk in reach in refrigerator cold holding at improper temperatures. Cook states refrigerator temperature 30 F when opening at 10:00 AM. Other foods are fresh fish and seafood on ice with temperature of 36 F.
Green beans, milk, cheese, cooked macaroni, voluntarily discarded during inspection. Discontinue storing potentially hazardous foods not kept on ice until in the refrigerator until repaired. Repair refrigerator immediately. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Overall excellent sanitation. Temperature charts not available. Restart temperature chart. Include refrigerator, freezer, warmer and representative food temperatures from the refrigerator and warmer no less than every 4 hours and representative final cook temperatures each day. Wiping bucket not available, food contact surfaces sanitized before starting work and new buckets made throughout the day. Keep a wiping bucket made for sanitizing food contact surfaces when contaminated and no less than every four hours. Contact office with information regarding refrigeration repairl. Permit renewal issued.

April 16, 2007 (Routine)

Violations:

• 0470 A 4 - Corrected During Inspection Raw fish covered with loose freezer paper, subject to cross contamination raw beef stored above.
  Cover fish with covers that remain over the entire container to prevent cross contamination.
• 2260 - Critical No air gap present for the ice machine drain.
  Provide air gap to prevent drainage backup into the ice machine.
• 3170 - Stained and damaged ceiling tiles observed from roof leaks, not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Overall very good sanitation. Begin and use Temperature and Training Charts.

August 16, 2006 (Routine)

Violations:

• 0060 - Corrected During Inspection Critical Currently only one (1) Certified Food Manager (CFM) registered for this facility. There was no CFM temporarily on the premises during this inspection.
  Maintain a CFM on the premises during all hours of operations.
• 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
• 0200 - Repeat Employee wearing jewelry on her wrist 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.
• 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.
• 0570 - Improper use of wet wiping cloth at the fillet station by not storing the cloth is a container of sanitizer between wiping tasks.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS/LIGHT SHIELDS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - The food preparation area ceiling tiles surrounding the HVAC vents are not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3170 - A kitchen ceiling light is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The ceiling tiles over the food preparation area are 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Recommend keeping any seafood undergoing preparation at the fillet station under ice until it is transferred to the refrigeration unit. Develop and maintain a comprehensive cleaning schedule, and a food/equipment temperature log where at least one (1) food temperature is taken from the refrigeration unit every two (2) hours. A 2006 CFM schedule was given to the person in charge. PERMIT RENEWAL ISSUED

March 27, 2006 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0480 - Unlabeled food containers( vinegar?, flours,...).
  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.
• 1100 - The food contact surfaces of the damaged ice scoop bucket and fish tubs 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 - The top of the ice maker is rusting away.
  Repair the ice maker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: back door and threshold in need of repair.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Physical structure is not maintained in good repair: some ceiling tiles not washable over food areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 22, 2005 (Routine)

Violations:

• 1770 B - Repeat Observed accumulations of carbon build up on some pans and pots.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat Physical structure in need of repair: damaged floor tiles, one light malfunctioning in kitchen, a few ceiling tiles still need replacing with washable ones.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3320 - Critical Chemical spray bottle not accurately labeled.
  Label spray bottles with contents or discard.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Pest control should only be provided by a licensed pesticide applicator.

August 23, 2005 (Routine)

Violations:

• 1770 B - Observed accumulations of grease deposits or other soil on the following surfaces: crusty cook pans, sides of stove.
  Clean and sanitize these surfaces .
• 3170 - One kitchen light is not maintained in good repair. Some ceiling tiles not washable in the kitchen.
  Repair light. Finish changing out the ceiling tiles with a washable tile. Currently repairing drain line on ice maker and replacing floor tiles under it. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Permit renewed.

June 16, 2005 (Routine)

Violations:

• 1100 - The damaged microwave mat is not smooth, contains cracks, chips, or burns and can not be easily cleaned.
  Replace the mat or the microwave 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.
• 1800 - The nonfood contact surfaces of the kitchen fan, back/top of fryer, exhaust filters have accumulations of grease or dust.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Exhaust filters are in poor condition, plan to replace.
• 2790 - Repeat The indoor ceiling material located in the kitchen and serving area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

Comments:
Improvements noted today. Permit expires the end of August. Correct violations by that time.

March 08, 2005 (Routine)

Violations:

• 0820 - Critical Repeat Foods in refrigerator cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Adjust refrigerator accordingly.
• 0820 - Critical Repeat Foods in warmer hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1100 - The food contact surfaces of the crusty bundt pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  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 buildup of food debris.
• 1570 - Repeat The door gasket on the food warmer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2790 - The indoor ceiling material located in the kitchen and service area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Ceiling tiles in these areas must be: 1. smooth, durable and easily cleanable 2. nonabsorbent

Comments:
Calibrate stem thermometer and watch product temperatures closely.

November 30, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Baked beans hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1510 - The person in charge could not locate a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: stove sides and shelf, crusty cook pans, ice maker, microwave.
  Clean and sanitize these surfaces.
• 1600 - The compartment dividers of the dish sink are soiled. Lacking sink stopper.
  Clean the sink compartment(s) or 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. Provide and use three functioning sink stoppers in the dish washing process.
• 3170 - Repeat Kitchen ceiling and light fixture are not maintained in good repair
  Repair the light fixture. Replace ceiling tiles with smooth, washable ones over all prep and service areas. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3180 - Heater, fan, ceiling vent, wall areas noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door threshold is in disrepair. Screen door is damaged.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Comments:
*Manager certification expires in March. Classes are available starting in January....382-8672.

August 30, 2004 (Routine)

Violations:

• 0820 - Critical Food in warmer hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Rapidly preheat cabinet before placing the hot foods in it.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1100 - Repeat The food contact surfaces of the damaged plastic containers, lids, and green cooler are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: crusty pots and bundt pans, stove, ice maker interior.
  Clean and sanitize these surfaces for food contact.
• 0570 - Wiping cloths improperly stored between uses(some on counters, some in too strong a solution).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine bleach) between uses.
• 1570 - Repeat The gasket on the warmer cabinet is damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 2930 - Repeat Bottom trim on exterior door, screen door in disrepair. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Repair the doors. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Ceiling tiles and light fixture are not maintained in good repair. Waiting for landlord to repair roof leaks.
  Replace damaged ceiling tiles with washable ones once the roof repairs are complete. Repair the light fixture. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2350 ii - Toilet is in poor repair.
  Repair plumbing.

Comments:
Ensure that food and single service items are stored apart from paints or maintenance materials.

June 10, 2004 (Routine)

Violations:

• 3170 - Repeat Several ceiling tiles are not washable nor maintained in good repair
  Replace tiles with smooth, washable ones. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Rest room exhaust fan 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.
• 2930 - Screen is damaged in the back door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Repair the screen. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1100 - Repeat The food contact surfaces of the damaged plastic items and the damaged square skillet are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Display case is rusty and moldy in some caulked areas
  Remove the damaged items. Provide food contact surfaces that are smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Eliminate rust and mold at the display case.

March 08, 2004 (Routine)

Violations:

• 1100 - The food contact surfaces of the damaged plastic boxes, pots, pans, and skillets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove 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.
• 3170 - Repeat Some ceiling tiles, light not maintained in good repair
  Replace kitchen ceiling tiles with smooth, washable ones. Repair the light. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1060 - Repeat The wooden slats under the freezer are not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the boards under the freezer. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3180 - Repeat Rest room fan 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.
• 1570 - Drain pipe on ice maker appears to be leaking. Door gasket on the warmer is worn out.
  Repair the leak. Replace the gasket.

December 04, 2003 (Routine)

Violations:

• 3180 - Repeat Kitchen ceiling vents, rest room fan 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.
• 3170 - Repeat Some ceiling tiles and floor tiles not maintained in good repair
  Replace damaged ceiling tiles in kitchen with WASHABLE ones Replace broken floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Observed accumulations of debris on the following food contact surfaces: red cooler.
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stool.
  Maintain nonfood-contact surfaces of equipment clean.
• 1060 - Repeat The nonfood contact surface of the wooden slats under the freezer is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the slats. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Repeat The food contact surface of the damaged steamer basket is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove the basket. Equipment must be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

Comments:
Watch product expiration dates closely.

September 02, 2003 (Routine)

Violations:

• 1510 - The staff could not provide a working food temperature measuring device (stem thermometer).
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 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.
• 3180 - Rest room light, fan, towel dispenser noted in need of cleaning.
  All floors, walls, fixtures, 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.
• 3170 - Repeat Some ceiling tiles and floor tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace ceiling tiles over all food prep and service areas with smooth, washable ones. Repair/replace damaged floor tiles.
• 1060 - Repeat The nonfood contact surface of the wooden slats under the freezer 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. Remove the slats.
• 1100 - The food contact surface of the damaged coolers and plastic pans is 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.
• 1920 - Oven mitts observed in disrepair.
  Remove/replace worn out mitts, potholders.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave oven, mixer, chopper base.
  Clean and sanitize these surfaces.

Comments:
Permit renewed.

June 09, 2003 (Routine)

Violations:

• 0820 - Critical Foods in the refrigerator cold holding at improper temperatures (51-56*).
  Discard all milk, eggs, batter, crabs, prepared salads, and all other potentially hazardous foods in the unit and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is in disrepair.
  Protect the food establishment against the entry of insects and rodents by repairing the screen door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3330 - Critical Working containers of cleaners 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.
• 1100 - The food contact surfaces of the damagd steamer basket and white fish bowl are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove 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.
• 1060 - The nonfood contact surface of the wooden slats under the freezer 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. Remove the wooden slats.
• 3170 - Repeat Some kitchen ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace ceiling tiles with ones that are smooth, washable, and in good repair.

Comments:
Have refrigerator serviced/adjusted TODAY. Must maintain foods <45*.

March 05, 2003 (Routine)

Violations:

• 0610 - Food (potatoes) 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.
• 3170 - Repeat Ceiling tiles not maintained in good repair. *Roof repairs underway.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.When roof work is completed, replace all damaged and stained tiles with WASHABLE ones.
• 2790 - Repeat The indoor floor material (rug mat) located behind the counter does not meet the standard of smooth, durable, nonabsorbent, and easily cleanable.
  Remove the rug/mat. May use an all-rubber mat.
• 1320 - The thermometer in the freezer is broken.
  Provide an accurate 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.
• 3250 - Toilet room door is being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Reattach spring.
• 3020 - Soap dispenser is soiled and in disrepair.
  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. Clean, repair soap dispensers.
• 3260 - Employees are storing their belongings in the prep area.
  Provide and use a seperate area for coats, purses,...
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sides of stove.
  Maintain nonfood-contact surfaces of equipment clean.