January 30, 2009 (Routine)

Violations:

• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI and below 15 PSI; guage fluctuated from 10 PSI to 50 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1730 - The water pressure gauge on the high heat dishmachine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

Comments:
All violations were discussed for correction.

November 06, 2008 (Routine)

Comments:
No violations were observed.

July 31, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0610 - Corrected During Inspection 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 A 1 - Corrected During Inspection Critical Hamburger hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Potentially hazardous food cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - Repeat The cutting board at prep refrigerator 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.
• 1800 - The nonfood contact surfaces of the display refrigerator and steamer gasket have 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.
• 3180 - Floors 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.

Comments:
Violations discussed for correction.Time control for potentially hazardous food on service line discussed.

April 23, 2008 (Routine)

Violation: 1580 - Repeat The cutting board along the sandwich unit refrigerator in the cafeteria is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
All violations discussed for correction. The kitchen is maintained in a very hygienic condition.

February 07, 2008 (Routine)

Violations:

• 0200 - Corrected During Inspection 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.
• 1580 - The cutting board at the sandwich unit refrigerator on the serving line and the colored cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3170 - Tile floor in the ware washing room is missing grout between several tiles; floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
All violations discussed for correction. The establishment is maintained in a very hygienic manner. Discussed changes to the Virginia Food Code, the Health Department will provide documentation explaining the changes. Discussed the new labeling requirements for packaged house baked cookies.

October 30, 2007 (Routine)

Violations:

• 1570 - The can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1730 - The thermometer on the hot holding cabinet is not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

Comments:
All violations discussed for correction. Time as a public health control is used for the potentially hazardous food on the cafeteria serving line. Good date marking observed. The establishment is maintained in a very hygienic condition.

July 25, 2007 (Routine)

Violations:

• 1570 - The thermometer in the service area reach in refrigerator was observed in a state of disrepair and damaged.
  Replace the thermometer.
• 2260 - Critical The hose on the pre-wash sprayer does not completely contract. The unaided sprayer extends into the food grinder and the basin of 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

Comments:
All violations discussed for correction. The establishment is maintained in a very hygienic manner.

April 25, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection 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.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1570 - Repeat Flour lid and thermometer in the service line refrigerator was observed in a state of disrepair and damaged.
  Replace the lid.

Comments:
All violations discussed for correction. This was a training inspection for the kitchen staff.

February 08, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0820 - Critical Repeat Hash brown potatoes and chicken strips hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1570 - Thermometer in the reach in refrigerator was observed in a state of disrepair and damaged.
  Replace the thermometer.

Comments:
All violations discussed for correction. Discussed using time as a public health control for foods on the employee service line. Please be aware effective October 2006 the Virginia Department of Public Health classifies cut and sliced tomatoes a potentially hazardous food. All cut and sliced tomatoes shall be held at 41 degrees or colder.

October 31, 2006 (Routine)

Violations:

• 0820 - Critical Scrambled eggs and sausage hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1580 - The color coded cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
All violations discussed for correction. Discussed using time as a public health control for selected food items on the serving line. Please be aware, effective October 2006 the FDA classifies cut/sliced tomatoes a potentially hazardous food. All cut/sliced tomatoes shall be stored at 41 degrees or colder. Permit issued. The kitchen is maintained in a very hygienic condition.

October 03, 2006 (Other)

Comments:
Standardization and HACCP inspection conducted.

July 28, 2006 (Routine)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Walk in refrigerator
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1570 - WAter in the light covers in the walk in refrigerator
  Repair the lights 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 covers/ sockets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the portable fan by the dish room 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.
• 3180 - Repeat Mold on the ceiling vents in the kitchen,noted in need of cleaning.Also the walls.
  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.

Comments:
Numerous vent covers appear to have mold on them, this requires immediate attention. Violations discussed for correction. CFM not registered with the city

April 19, 2006 (Routine)

Violations:

• 0060 - Critical No certified food manager on site at this time..CFM is due in at a later time
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1320 - There was no visible temperature measuring device located in the under counter cook line refrigerator in the cafeteria
  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.
• 1800 - The nonfood contact surface of the doors to the hot and cold holding boxeshas 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.

Comments:
Violations discussed for correction

January 19, 2006 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical The are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Corrected During Inspection Critical Repeat Tuna 50, eggs 75cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions, in the dish machine
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer and the slicing blade.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the under counters shelving g on the snack bar serving li has accumulations of grime and nedebris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Ceiling vents in the preperation area noted in need of cleaning, the coolin unit fan cover in the walk in boxes 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.

Comments:
No test kit for checking sanitizer, need to procure ASAP, or use the 3 compartment sink. Violations discussed for correction.

October 13, 2005 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Tuna salad cold holding at improper temperatures.55 degrees on the salad bar
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clewan satinless steel pans.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor in the cafeteria area, under the equiptment in the 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.

Comments:
Tuna salad immediately removed to proper refrigeration.

July 14, 2005 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Baked chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, vegetable slicer.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the sheleves and food trays has accumulations of grime and debris and lined with old foil'.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
Co-inspection conducted with CFM. All violations discussed.

April 05, 2005 (Routine)

Violations:

• 0790 - Improper methods used to thaw, POULTRY.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  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:bottom of the mixer cup, thread area., back of the plate warmer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the front of the ice machine 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.
• 3170 - Walk in refrigerator is not maintained in good repai, seals are not tight, walls and ceiling
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The ceiling vents in the preperation area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
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April 05, 2005 (Routine)

Violations:

• 0790 - Improper methods used to thaw, POULTRY.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  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:bottom of the mixer cup, thread area., back of the plate warmer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the front of the ice machine 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.
• 3170 - Walk in refrigerator is not maintained in good repai, seals are not tight, walls and ceiling
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The ceiling vents in the preperation area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
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January 12, 2005 (Routine)

Violations:

• 0480 - Unlabeled food containers., spices(?) on the salad cart.
  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.
• 0820 - Corrected During Inspection Critical Repeat Tuna salad,crab salad, and chicken salad cold holding at improper temperature .
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - Corrected During Inspection There was no visable temperature measuring device located in the on line ice cream freezer(patient).
  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 - Ice cream freezer,patient was observed in a condition that prevents necessary maintenance and easy cleaning, heavily iced up, the cooling unit in the walk in freezer hasd a ice build up..
  Repair the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean satinless steel pans gross food residue on nthe eating surface balge slicer blade...
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact, front line roll through surfaces:mobile spice racks, plate heater unit indside, front area heat unit roll through dirty,under counter storage areas
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the portable fan in the kitchen 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 - Single service items observed unprotected from contamination., stored in dirty containers.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat Floors in the walk in refrigerator and the freezer noted in need of cleaning,, also the wall by the large CO2 tank., ceiling vent and tiles dirty.
  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, laying under the sewrvice line.
  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:
Violations discussed for correction.

January 12, 2005 (Routine)

Violations:

• 0480 - Unlabeled food containers., spices(?) on the salad cart.
  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.
• 0820 - Corrected During Inspection Critical Repeat Tuna salad,crab salad, and chicken salad cold holding at improper temperature .
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - Corrected During Inspection There was no visable temperature measuring device located in the on line ice cream freezer(patient).
  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 - Ice cream freezer,patient was observed in a condition that prevents necessary maintenance and easy cleaning, heavily iced up, the cooling unit in the walk in freezer hasd a ice build up..
  Repair the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean satinless steel pans gross food residue on nthe eating surface balge slicer blade...
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact, front line roll through surfaces:mobile spice racks, plate heater unit indside, front area heat unit roll through dirty,under counter storage areas
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the portable fan in the kitchen 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 - Single service items observed unprotected from contamination., stored in dirty containers.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat Floors in the walk in refrigerator and the freezer noted in need of cleaning,, also the wall by the large CO2 tank., ceiling vent and tiles dirty.
  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, laying under the sewrvice line.
  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:
Violations discussed for correction.

November 04, 2004 (Routine)

Violations:

• 3180 - Ceiling vents in the kitchen and the ceiling tiles 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 - The seams of the walk in refrigerator and the freezer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - The nonfood contact surface of the tops of storage cabinets 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.
• 3240 - Handwashing facilities are unclean and not maintained,at the serving line
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The ceiling vents and the tiles , should be addressed by engineering as to the source of the dust.

November 04, 2004 (Routine)

Violations:

• 3180 - Ceiling vents in the kitchen and the ceiling tiles 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 - The seams of the walk in refrigerator and the freezer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - The nonfood contact surface of the tops of storage cabinets 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.
• 3240 - Handwashing facilities are unclean and not maintained,at the serving line
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The ceiling vents and the tiles , should be addressed by engineering as to the source of the dust.

August 30, 2004 (Routine)

Violations:

• 0820 - Critical Chicken Marsala hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (CORRECTED DURING INSPECTION)
• 3180 - Floor under grill 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.

Comments:
Handwashing stressed/Critical violation discussed and corrected/Other violation discussed for corrective action/Risk assessment completed/Permit re-issued.

August 30, 2004 (Routine)

Violations:

• 0820 - Critical Chicken Marsala hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (CORRECTED DURING INSPECTION)
• 3180 - Floor under grill 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.

Comments:
Handwashing stressed/Critical violation discussed and corrected/Other violation discussed for corrective action/Risk assessment completed/Permit re-issued.

July 07, 2004 (Routine)

Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed for correction. Kitchen and cafeteria are very clean.

July 07, 2004 (Routine)

Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed for correction. Kitchen and cafeteria are very clean.

May 13, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the cappuccino machine 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

Comments:
All violations discussed for correction.

May 13, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the cappuccino machine 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

Comments:
All violations discussed for correction.

March 15, 2004 (Routine)

Violations:

• 0820 - Critical Hamburgers, hot dogs and pizza hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sliced fruit. CORRECTED DURING INSPECTION
  Store food in packages, covered containers, or wrappings.

Comments:
All violations discussed for correction. Good inspection.