Shoney's #20, 2437 E Little Creek Road, Norfolk, VA - Restaurant inspection findings and violations

June 15, 2009 (Routine)

• 3-302.12 - Unlabeled food containers. White powders in large containers were without labels.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - Dispensing utensils improperly stored between. Ice scoop, flour scoop, and other bread crumb scoop without handles or with handles laying in food.
  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.
• 4-501.11 - Repeat The following pieces of equipment are in poor repair and in need of maintenance: prep units, reach in refrigerators, and walk in ref. and freezer. Most freezers are in need of defrosting especially the walk in and the unit on line. Other units are not holding food quite at the 41 F and below mark and need to be adjusted.
  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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: stove tops, utensils used, hamburger presses. The nonfood contact surfaces: refrigerators and freezers are with debris and food crumbs
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Repeat Floors and walls in the facility from server line to back of the house is in need of cleaning. Server staff and those employees in kitchen are in need of a master cleaning schedule.
  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. If needed a master cleaning schedule can be made with the manager to help the staff.

February 17, 2009 (Follow-up)

• 4-501.11 - Repeat The door gasket of the 2 door reach in refrigerator at server line is damaged. (ON ORDER)
  Repair or replace the reach in door gasket in accordance with the manufacturer's specifications.
• 6-501.11 - Repeat The following are not maintained in good repair:shelving with pots (ON ORDER)shelving in dry storage (ON ORDER)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 10, 2009 (Routine)

• 3-305.11 - Corrected During Inspection Food stored on the floor. Or Food stored less than 6"" above the floor. Food box in walk in refrigerator and bag of onions in storage were observed on the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-501.16 - Critical Many foods mostly those that are potentially hazardous were cold holding at improper temperatures. Food temperatures were cold holding at slightly elevated temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-201.11 - The microwave and toaster on server line is not designed and constructed to be durable (household use only).
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. All equipment in facility must be commercial.
• 4-501.11 - The door gasket of the 2 door reach in refrigerator at server line is damaged.
  Repair or replace the reach in door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the walk in freezer, reach in freezer (bottom), stove (near wall) (grease trap buildup), vents under hoods, condensate in bottom of prep unit, and utensil holder and stand. The food contact surface of the ice machine was observed with an accumulation of mold/mildew.
  Maintain nonfood-contact surfaces of equipment clean. Maintain food contact surfaces clean and sanitized.
• 5-203.14 - Critical The mopsink is observed with only one backflow preventer and in the event that a hose and spray nozzle are attached to faucet another backflow preventer is required. (double check valve)
  Mopsinks with hose and nozzle (hose under pressure) is required by code to have a double backflow preventer on sink, to be preventative measure in protecting city water.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen and server line handsinks.
  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.
• 6-501.11 - The following are not maintained in good repair:the mopsink area and floor tilesshelving with potsshelving in dry storage
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The entire kitchen (server line, dish area, kitchen back and front) are noted in need of cleaning. The facility is noted to need walls, floors, and ceilings cleaned lots of grime and debris.
  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.

March 04, 2008 (Follow-up)

• 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the hot holding unit and dry storage.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17 - Critical Repeat 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.
• 4-101.111 - Repeat The nonfood contact surface of the bathroom door, storage rack, walls 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice bin.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat Wall (hole), vent on the outside, wall by the dishwasher is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 27, 2008 (Follow-up)

February 26, 2008 (Routine)

• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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.
• 3-302.11 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 3-302.11 - Critical Unwrapped or uncovered food in dry storage.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - 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.
• 3-304.14 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-305.11 - 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.
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 3-501.14 - Critical Cream soup and cooked veggies noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16 - Critical Raw and cooked chicken, cooked veggies, raw eggs, raw steak, gravy, cheese sauce, sliced tom., raw bacon, pot. salad, cut melons, ham cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-501.17 - 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.
• 3-701.11 - Critical The raw and cooked chicken, cooked veggies, raw eggs, raw steak, gravy, cheese sauce, sliced tomatoes, raw bacon, pot. salad, cut melons, ham, cottage cheese is unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 4-101.111 - The nonfood contact surface of the storage racks, bathroom door and some of the walls (paint coming off) 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.
• 4-102.11 - Observed use of card board as a single-use/single-service food contact material.
  Discontinue use of the card board as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 4-204.112 - There was no temperature measuring device located in the ce cream unit and sandwich 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.
• 4-501.11 - Hand sink (cold water handle wasn't working), food storage containers was observed in a state of disrepair and damaged.
  Repair the hand sink and food containers 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 hand sink and food containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: most all the food equipment in this est. needs to be cleaned, mold growind in the ice bin, ventilation hood, food containers, can opener blade, door gaskets on the refrigeration units, reach-in refrigerators (inside), food debris on clean plates on the storage rack.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean plates were not observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for food prep. This station must be used in accordance with the manufacturers operating procedures.
• 6-501.11 - Patch a couple of holes in the wall and repair a vent on the outside of the building, wall be the dishwasher needs to be replaced is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Clean all floors, walls, ceilings vents noted in need of cleaning in the whole est..
  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.
• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 20, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-202.18 - Filters on top of weekend grill missing.
  All the filters should be placed in order for the hood system to function properly.
• 4-602.13 - Grill area next to the fryers very soiled.
  All areas in the kitchen should be cleaned.
• 7-102.11 - Critical Unlabeled and mislabeled cleaners.
  All cleaners must have the correct name on the container for their proper use.

February 20, 2007 (Routine)

• 2-303.11 - 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.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 3-501.16 - Critical Pot. salad, cheese and chopped egg cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-202.11 - The food contact surface of the wall behind dishwaher is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the wall behind dishwasher 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: silver shelves that hold dishes, silverware dish rack, the silver self above the prep. sinks.
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Repeat Floor underneath all shelving and equipment and 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.

October 12, 2006 (Routine)

• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Repeat The door gasket of the warmer is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: nozzles of soda fountain
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the grills cooking equipment had 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.
• 4-903.11 - Coffee filters were observed stored unprotected.
  Store in the original protective package to protect from contamination until used.
• 5-205.11 - Critical The handwashing facility located at the wait station is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use.
• 6-501.112 - Repeat Dead or trapped flies found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12 - Repeat Wall behind dish machine 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.

July 27, 2006 (Routine)

• 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the refridgeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Repeat 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.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets,inside of refridgeration.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the cooking equipment had 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.
• 6-501.112 - Corrected During Inspection Dead or trapped roaches were found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12 - Repeat Floors and walls behind cooking line and service counter 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.
• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 04, 2006 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. In the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-501.11 - The door gasket of the refrigeration is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigeration, venthood, door gasketsand cooking line.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the storage shelves in kitchen and in walk-in had 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.
• 4-904.12 - Repeat Storage of soiled utensils was adjacent to clean utensils at the storage racks.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 6-501.12 - Repeat Floors, walls in the kitchen dry storage and the walkin and dish 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.
• 7-201.11 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 06, 2005 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.(cook and salad bar)
  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.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - 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.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of freezers, inside of microwaves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the cooking equipment counters and storage shelves had 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.
• 4-904.12 - Clean dishes stored on dirty shelves.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 5-205.15 - Corrected During Inspection Critical Hot water heater is not operating.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 6-501.11 - Wall coving behind fryers and in walk-in is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat walls and ceiling in kitchen, floor under and behind cooking line and service line 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.

September 23, 2005 (Routine)

June 28, 2005 (Routine)

• 3-302.11 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.13 - Corrected During Inspection Improper methods used to thaw Ribs.
  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 3. As part of the cooking process
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets dirty, microwave and inside of refrigeration.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the vent filters, sides of equipment and storage shelves had 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.
• 6-202.11 - Repeat Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.12 - Repeat Floor under counter and in 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.

March 24, 2005 (Routine)

• 2-402.11 - 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.
• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Repeat The door gasket of the refrigeration is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cooking line equipment and shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the refrigeration had 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.
• 6-202.11 - Light bulb in salad refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.11 - Walls dry storage area have peeling paint, is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Floor of dry storage, ruptured soda canister 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.

December 30, 2004 (Routine)

• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-903.12 - Corrected During Inspection Clean equipment/utensils were found stored at the coffee bar.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 6-501.12 - Repeat Floor of walk-in freezer, wall behind salad prep sink 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.
• 4-501.11 - Repeat The door gasket of the serving and prep refrigerators are (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 5-205.11 - Critical The handwashing facility located at the @LOCATION@ 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 food residue preventing its use.
• 4-602.13 - The nonfood contact surface of the storage racks and counter tops had 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.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cooking equipment.(grill, flat top, microwave etc.)
  Maintain nonfood-contact surfaces of equipment clean.

September 28, 2004 (Routine)

• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave dirty inside top.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12 - Repeat Floor of walk-in and ceiling vents 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.
• 4-501.11 - Repeat The door gasket of the refrigeration is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: serving utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 4-903.11 - Serving utensils were observed stored unprotected at the dirty dish area.
  Store to protect from contamination until used.
• 3-304.12 - 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.
• 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-102.11 - 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.
• 4-602.13 - Repeat The nonfood contact surface of the refrigeration, cooking equipment had 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.

January 06, 2004 (Follow-up)

December 17, 2003 (Routine)

• 4-903.11 - coffee filters were observed stored unprotected.
  Store in the original protective package to protect from contamination until used.
• 4-602.13 - The nonfood contact surface of the refrigerators, freezers, equipment, vent hood had 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces:ice cream dipper well, storage racks
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Floors, walls and ceiling vents 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.
• 4-501.11 - Refrigerator door gaskets 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.
• 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16 - Critical @FOOD@ cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

May 15, 2003 (Routine)

• 4-601.11 - Soiled spatula stored in clean utensil dish pan.
  Clean all food contact equipment before storing.
• 6-202.11 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 4-602.13 - Rusted deflector plate in ice bin, soiled hood filters. hood system.
  Keep all parts of ice making free of rust and mold keep hood filter free of grease.
• 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit and Mc Call not visible.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3-501.14 - Critical insufficient cooling of rice in walk in refrigerator. 69-48 degrees. container was placed in ice
  Cool food items fast to 41 degrees with approved methods.