Tavern, The, 1140 Emmet Street, Charlottesville, VA - Restaurant inspection findings and violations

September 10, 2009 (Routine)

Violations:

• 0140 - Critical Repeat Improper handwashing procedures observed by two waitresses at wait station sink.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0220 - Critical The cook in back has a toothpick hanging out the side of his mout and is working in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may use toothpick's so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0470 - Critical Uncovered food (bacon and sausage in the walk in cooler) and uncovered beverages (apple juice and tomato juice) in the wait service area refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers (sugar in wait service area and sugar in back by dented cans.
  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.
• 1730 - The ice machine in the back had some black insulation that was observed in a state of disrepair.
  Repair the ice machine to provide proper operation..
• 1770 A - Critical The can opener in the back has old accumulations of food debris and grease.
  Clean and sanitize the can opener.
• 1770 A - Critical The aluminum holder for the ice scoop in the back area was unclean to sight and touch.
  Clean and sanitize these surfaces for contact with the ice scoop.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, as the screen in the men's restroom has a 3 inch tear in it.
  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 - Tiles chips by register and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mop not hung up completely to air dry at the back mop sink.
  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.
• 3300 - Facility is storing items (old sink?) out back by the dumpsters that are unnecessary to the operation..
  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:
Good temperature controls and sanitization practices in place. Excellent organization of facilty and well managed. Employee Health Notice posted and implemented.

June 12, 2009 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0140 - Critical Improper handwashing procedures observed being performed by dishwasher, as she did not do a through job of cleaning her hands and lower arms.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0220 - 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food (pickles) stored on the floor in walkin cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Hand sink by dishwashe was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust.dirt, and grease on the fan beside the sandwich prep unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Plastic Glasses in the wait station area were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

Comments:
Facility is in substantial compliance with Va Food Code Regulations. Attention to details of operations necessary to reduce number of violations that were observed on this inspection.

March 26, 2009 (Routine)

Violations:

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on nonfood-food contact surfaces: AREA BEHIND AND ABOVE THE COOK STOVE.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - The handwash station at the FRONT SINK is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

Comments:
Facility is in substantial compliance with Food Code regulations. Observed good handwashing by wait staff and cooks. Sanitizer in bucket was 75 ppm. Improved organization and attention to details to enhance food safety. Excellent monitoring of temperatures.

August 26, 2008 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0800 - Corrected During Inspection Critical Two large pans of cooked scrapple noted not being adequately cooled to prevent the growth of harmful bacteria. Product was wrapped in aluminum foil and covered in plastic.
  Cool potentially hazardous foods prepared from 135 F to 70 F within the first 2 hours and then cool food to 41 F within the last 4 hours of the cooling process.. 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. Product had exceeded cooling standards - owner voluntarily discarded this product.
• 3340 - Corrected During Inspection Critical Containers of cleaning supplies 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.

Comments:
Local health department notes overall improvement in food handling processes. Owner / manager observed actively managing risk factors. Immediate corrective actions for the above items were instituted. Owner is experimenting with pasteurized whole shell eggs.

August 15, 2008 (Critical Procedures)

Violations:

• 0820 A 1 - Corrected During Inspection Critical Repeat Link & round sausage hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Solution strength was measured in excess of 200ppm.
  Adjust the chlorine sanitizing solution to an approved level (not greater than 200ppm available chlorine.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch. The back area meat slicer was observed with food build up from previous use (beyond this mornings food preparation).
  Clean and sanitize these surfaces for food contact. Wash, rinse and sanitize in-use food contact surfaces every 4 hours to help prevent bacterial growth.

Comments:
Critical type inspection to track progress. Overall, significant improvements in food safety and management oversight. Good handwashing by employees, overall food temperatures met standard(s) and owner has completed an accredited food safety course. Continue tracking / documenting of active managerial controls over critical processes. Incorporate immediate changes / corrective actions for the three items noted above in this report. Discussed proper cooling techniques.

August 02, 2008 (Follow-up)

Violations:

• 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC may not be fully aware of the relationship between controlling CCPs and the transmission of foodborne illness. Sliced ham from 7/20/08 (had been thawed in walk-in cooler) was available for use. This batch of sliced ham has a suspect handling history based on current events at this food service facility. Health department representative also found a code-dated batch of this ham in the front reach-in unit in use for morning customers. Confirmed that this ham can be served in a ready-to-eat form (or cooked). Previous health department visits had directed handled all foods from mid-July through July 25th 2008 be discarded.
  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 in preventing food-borne risk factors. Immediate actions were taken to remove the ham from the front preparation unit (corrected). Manager voluntarily discarded ham code-dated "7/20/08". Impoundment notice was placed onto the sliced ham bin in the walk-in.Owner has created a tracking log for critical areas yet multiple risk factors were identified during this evaluation. Owner is not a certified manager - recommendation is made to immediately begin reading a manager certification course book until attending the class in the middle of August 2008.
• 0140 - Critical Improper handwashing procedures observed. Front cook line employees were rinsing hands at the front employee hand sinink without using soap. Same employees observed handling raw shell egg products.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 10-15 seconds and thoroughly rinsing with clean water. Owner / manager agreed to monitor cook staff more closely and take corrective actions as needed.
• 0820 A 1 - Corrected During Inspection Critical Gravy (prepared at 8:00 a.m.) was hot holding at improper temperatures. Product was observed at 10:00 a.m.
  Manager was made aware of the problem. Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Owner / manager is responsible for monitoring hot holding temperatures to verify that 135 F is being maintained.
• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomatoes (46 F) and chopped ham (43 F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Owner agreed to discard these foods.
• 0850 - Corrected During Inspection Critical Batter on front line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. These pitchers of batter (that have pasteurized egg product in them) were not being marked for timed holding.
  Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Discard all foods held out of temperature within a 4 hour time period. Owner agreed to corrective action.
• 0930 - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement regarding undercooked eggs.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Owner agreed to corrective actions.
• 1570 - Corrected During Inspection Repeat Back two door freezer measured at 32-33 F. All frozen products had begun to thaw.
  Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Manager relocated thawing meats (beef, chicken, sausage, commercial barbecue) to other freezer units. Products were still substantially frozen.

Comments:
Department is required to take further enforcement actions due to the failure to adequately monitor and prevent ongoing critical type violations from occurring. Owner is responsible for immediate correction of all critical type violations as noted in this report (and previous inspection reports). New handwashing sink has been installed in the front cook line area. New hand sink is much more accessible for food handlers on front line.

July 29, 2008 (Follow-up)

Violation: 2350 ii - Corrected During Inspection 1)Front grill hand sink in poor repair, 2) commercial dishmachine leaking at the top of the unit.
Repair and maintain all plumbing components ans fixtures.
Comments:
Owner has conducted additional food safety training for all staff as of 7/28/08. Refrigeration units have been professionally checked and serviced as needed. Manager and owner have enrolled in a manager's certification class. Owner has created a tracking log / document to verify that critical food handling processes are being actively managed (maintaining proper food temperatures, correct cleaning & sanitizing of food contact surfaces, proper employee hygiene, insuring correct cooking temperatures, prevention of bare hand contact with ready-to-eat foods and correct storage of raw meats).
Employees were interviewed regarding their specific work station duties and food safety procedures required at each station.
Owner /operator responsible for correcting all noncritical violations within 90 days.
Owner responsible for maintaining active managerial control of all food-borne illness risk factors (foods from approved sources, proper cooking temperatures, proper cold and hot holding temperatures for food, correct cleaning /sanitizing of food contact surfaces and effective employee hygiene). A person in charge (PIC) who is knowledgable in food safety procedures is to be on duty at all times.

July 24, 2008 (Follow-up)

Violations:

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Repeat Poor handwashing procedures observed. Dish washer staff person was handling soiled dishes and then cleaned dishes without first washing hands.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0160 - Critical Repeat Cook observed coming back into food preparation after being on break. Food handler did not wash his hands prior to beginning food preparation.
  Train employees to always wash their hands prior to continuing food preparation duties after being off stattion.
• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (raw sausage/ raw hamburger) stored over ready-to-eat (RTE) food in the refrigeration unit. No apparent drippage had occurred.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0540 - Corrected During Inspection Critical Dish employee observed not sanitizing food contact pans. Employee observed spraying food pan with hot water on the soiled side of the dishmachine and then taking this pan to the front grill area for reuse.
  Pan was intercepted and then returned to the soiled dish area by the health department inspector. Owner was notified of the problem and asked to make sure that staff fully understand the three step process of cleaning food contact surfaces: 1) wash, 2) rinse and 3) sanitize. All in-use food contact surfaces are to be washed, rinsed and sanitized every 4 hours to prevent bacterial growth.
• 0570 - Repeat Improper use of wet wiping cloths.
  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.
• 0810 - Repeat The methods used for cooling were not adequate. Approximately 10 pnds of cooked roast beef measured 115 F in a closed pan 2 + hours into the cooling process.
  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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Multiple potentially hazardous foods observed cold holding at improper temperatures. Sliced ham observed at 53 F, pesto sauce 52 F and raw shell eggs 56 F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Owner voluntarily discarded foods that were in question. Owner responsible for monitoring all potentially hazardous foods to keep them out of the "temperature danger zone" of 42 F- 134 F.
• 1570 - Repeat 1)Back preparation counter was observed in a state of disrepair and damaged, 2) Two door True refrigerator in back kitchen has a gasket that needs repair.
  Repair the back prep counter 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 this counter, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Repeat Underneath back grill line stove has significant accumulaton of food and 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:
Owner agreed to voluntarily discard foods that were observed at 41 F +. Corrective actions taken. Owner is responsible to actively managing all food-borne illness risk factors such as employee hygiene, food temperatures, cooking temperatures, source of foods and prevention of cross-contamination from contaminated / not clean equipment. Employee health information was provided to the owner (reference file). Failure to correct critical type violations may institute further administrative or enforcement procedures. Owner and all restaurant managers are encouraged to complete a manager's certification class in safe food handling. Whole shell egg samples obtained for optional lab analysis.

July 11, 2008 (Routine)

Violations:

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0160 - Critical Repeat Cook observed coming back into food preparation after being on break. Food handler did not wash his hands prior to beginning food preparation.
  Train employees to always wash their hands prior to continuing food preparation duties after being off stattion.
• 0220 - Corrected During Inspection Critical Repeat The line cook was sampling (eating) the bacon in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Several uncovered beverages were being used by the staff.
  Staff required to only eat foods off station in the designated break area. All staff beverages in work stations are to be covered by a lid and straw. Discussed with owner.
• 0380 - Corrected During Inspection Critical Food packages (two cans ) had major dents and one can was breached, so that the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Can was observed as a "clicker" indicating that the seam was no longer keeping the food hermetically sealed.
  This is a potential botulism hazard. Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 - Critical Repeat Employee (line cook) observed handling ready-to-eat (RTE) food (bacon) with his bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (raw chicken) stored over ready-to-eat (RTE) food in the refrigeration unit. No apparent drippage had occurred.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Improper use of wet wiping cloths.
  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.
• 0820 A 2 - Corrected During Inspection Critical Multiple potentially hazardous foods observed cold holding at improper temperatures in the walk-in cooler. Temperatures ranged within 45F- 47 F within this cooler.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Owner voluntarily discarded foods that were not commercially packaged and did not have preservative. (A local food-service facility within walking distance of this restaurant was able to provide an alternate walk-in cooler storage space until full repairs were made). Regional food consultant was contacted for further advice on the packaged potato product. Owner agreed to voluntary corrective action. Owner called local refrigeration repair contractor who arrived during this inspection to effect immediate repairs.
• 0840 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the back refrigeration unit was not discarded within 7 days of production date. Boiled eggs (6/30/08) and spaghetti sauce (6/12/08) exceeded cold holding 7 day time frame for holding.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Voluntarily discarded.
• 1330 - Data plate for the dishwashing machine has become so worn that it can no longer be read.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. Maintain final rinse pressure for the dishmachine at 15-25 PSI.
• 1570 - Repeat 1)Back preparation counter was observed in a state of disrepair and damaged, 2) Two door True refrigerator in back kitchen has a gasket that needs repair.
  Repair the back prep counter 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 this counter, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 - Critical Observed employees using the back handwashing station to wash tomatoes.
  Discontinue to use the handwash station for anything other than handwashing. Discussed with the owner.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Dumpster lids observed broken and nonfunctional.
  Cover all waste containers when not in continuous use. Request dumpster company to provide a suitable working dumpster with lids that are good repair.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents as the door is not self-closing and the eye hole is open
  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.
• 3180 - Repeat Underneath back grill line stove has significant accumulaton of food and 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:
Owner was informed of his right to a hearing regarding the foods observed out of temperature in one of the refrigeration units. Owner chose to waive this right and voluntarily discarded foods in question. Immediate repairs to the walk-in cooler were made - contractor arrived on site during this inspection. Owner /operator is responsible for employing active managerial control over all critical food handling issues. Risk factor prevention was emphasized with the owner during this inspection. Follow-up evaluation planned. Department requests a compliance schedule for all violations noted on this report.

October 18, 2007 (Follow-up)

Violations:

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0260 - Corrected During Inspection Critical Moldy tomatoes observed in reach-in cooler.
  Ensure food is safe and unadulterated.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (raw meat stored over raw potatoes).
  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 Repeat The methods used for cooling the oven fries, gravy, chipped beef, and soup 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) scrapple 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. 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.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed sliced bologna in the refrigeration unit was not properly dated for disposition after opening (container of spagetti not date marked and packages of deli meat not adjusted with date of thawing).
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0840 - Corrected During Inspection Critical Repeat The following prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the ""consume by"" date: 1) vegetable soup 10/2/07, 2) ham slices 9/27/07.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1570 - Repeat The door gaskets of the cook line 2 door reach-in efrigerator are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 2810 - Repeat Floor in front of the front cook line and under the Vulcan stove is missing (not smooth and easily cleanable).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - Repeat Wall or wall covering in behind the dishwasher is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2830 - Floor and wall juncture in the cook line is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 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.
• 3380 - Critical Repeat Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (employee making up working solution by pouring bleach into bucket - concentration was >200 ppm).
  Utilize only sanitizer at concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Will return for a follow-up. Many improvements have been made. Provide adequate employee training with regards to food and occupational safety.

July 06, 2007 (Routine)

Violations:

• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - Repeat Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Repeat Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands:1. dishwasher handling soiled dishes and then clean ones without washing hands.2. food preparation employee observed wiping hands on apron and not washing hands after returning from off-station.3. line cook was eating while on duty.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open water glass stored on shelf of dry storage).
  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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands: 1) food preparation staff observed handling ready-to-eat sanwiches and salads with bare hands, 2) wait staff person observed cutting into omelets with fingernails to see which type they were. 3) serving cooked sausage with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical 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.
• 0610 - Food stored on the floor of walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Clean plates were being stored on dirty cart right next to handwash sink at the front cook line.
  Protect food from miscellaneous sources of contamination. Clean cart and relocate to prevent contamination of food and food contact surfaces.
• 0700 - Corrected During Inspection Critical The boiled chicken for the chicken salad was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (chicken breasts had been cooked at 8:00 am and parts were still raw and stored in the reach-in cooler)
  Discarded
• 0810 - Corrected During Inspection Repeat The methods used for cooling the hash browns, gravy, sausage, and scrapple 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.
• 0820 - Critical The following foods were hot holding at improper temperatures: 1) chili, 2) soup.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical The following foods were cold holding at improper temperatures: 1) sliced ham, 2) whipped cream, 3) scrapple, 4) feta cheese.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced bologna in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) scrapple 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0840 - Critical The following prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the ""consume by"" date: 1) vegetable soup 6/23/07, 2) ham slices 6/23/07 and 6/28/07.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1060 - The nonfood contact surface of the reach-in cooler shelves are rusted.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical Repeat The food contact surfaces of the plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the cracked and chipped plates to prevent buildup of food debris.
• 1450 - Walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment (food being stored on floor).
  Provide additional shelving necessary to maintain food items off the floor. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The door gaskets of the back freezer and refrigerator are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat The Vulcan stove was observed in a state of disrepair and damaged (grease is draining into a large grease bucket located in the front of stove).
  Repair the stove 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 stove, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1) meat slicer, 2) can opener.
  Clean and sanitize these surfaces for food contact.
• 2310 B - The handwash station at the front cook line is being used to rinse foods, as a dump station, and filling sanitizing buckets.
  The handwash facility identified above is to be used for washing hands only
• 2580 - A condensate drain line in the walk-in cooler was dripping into a bucket.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2720 - Repeat Dumpster was open and overflowing.
  Cover all waste containers when not in continuous use.
• 2810 - Ceiling in the wait station area is peeling.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2810 - Wall or wall covering in behind the dishwasher is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Floor in front of the front cook line and under the Vulcan stove is missing (not smooth and easily cleanable).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Cell phones and other personal effects are not to be kept on service counter or anywhere else that food is prepared of held for service.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3170 - Repeat Floor throught the facility is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Cleaning needed under all equipment, floors, sides of equipment. Lights and walk-in cooler ceiling also require cleaning. Floor throughout facility is in need of a thorough cleaning. Hood area above front cook line has heavy dust and grease accumulation.
  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 - Repeat Mops not hung up to air dry and were soiling walls.
  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.
• 3270 - Repeat Harborage conditions exist due to heavy accumulation of food debris throughout food preparation areas.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Container of chemical cleaner was stored above food.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (employee making up working solution by pouring bleach into bucket - concentration was >200 ppm).
  Utilize only sanitizer at concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3460 - Critical Medicines (Bactine and pill box) are located next to ice tea container and salt/pepper shakers.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Comments:
Facility has numerous violations of a critical nature which need to be addressed immediately. Failure to do so may put the public at risk for foodborne illnesses. Submit a work schedule timeline to the Health Department for all physical repairs. These need to be finished within ninety (90) days of this inspection. Provide training for all food service employees.

November 07, 2006 (Follow-up)

Violations:

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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.
• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: 1) Cooling and 2) Reheating.
  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.
• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger chub hanging out of container over margerine packages.
  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.
• 0470 - Critical Repeat The area directly above the grill at the front cook line has excessive accumulation of dust hanging down over the cooking surface.
  Clean immediately to ensure that food is protected while cooking.
• 1100 - Critical Repeat Several of the food storage containers were observed heavinly melted and cracked and can not be easily cleaned.
  Replace the cracked or melted food storage containers 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.
• 1150 - Repeat The nonfood contact surface of the following equipment is not easily cleanable:Painted kitchen shelves are chippedLaminated counter in wait station is wornFinish on mixer table (front bar) is chipped
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1960 - Glasses and food storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3080 - Less than 50 foot candles of light was noted in the front cook line
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat The following structures are not maintained in good repair:1. floor in front cook line2. floor in rear hallway 3. floor of walk-in cooler4. holes in wall beneath 3 compartment sink are being patched with cardboard.5. ice bin at wait station covered with contact paper with heavy buildup of mildew behind the peeling paper.6. tiles are missing under stove in front kitchen and is filled with kitty litter.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors in kitchen under and around equipment and in the storage room noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Repeat Harborage conditions created by storing open containers of used grease outside back door.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 1 - Corrected During Inspection Container of hydrogen peroxide was observed stored next to clean glasses in front cupboard.
  Container of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
No handwashing was observed during inspection. No cooking temperatures are monitored. Date marking of prepared and ready to eat foods has iimproved. The area above the front cook line will be cleaned today before closing. Fax order of new food storage containers and oven as well as work order for floor beneath oven. Recommend that manager as well as cooks attend a food safety certification class.

October 19, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger chub hanging out of container over margerine packages.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.Cloths stored on cutting boards and prep surfacesChlorine sanitizer by wait station exceeds 200 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0810 - The methods used for cooling were not adequate. Chipped beef in white gravy and cooked potatoes were cooling at room temperature.
  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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. Commercially prepared food throughout facility was not date coded.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Prepared RTE food throughout facility was not date coded.
  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.
• 1150 - The nonfood contact surface of the following equipment is not easily cleanable:Painted kitchen shelves are chippedLaminated counter in wait station is wornFinish on mixer table (front bar) is chipped
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the front reach-in.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat Ice machine was observed in a state of disrepair and damaged. Rubber gasket is hanging down into ice bin. Ice machine is leaking water into interior. Interior of ice machine is rusted and corroded.
  Repair the 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 ice machine, 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 True 2 door reach-in is split.
  Repair or replace the 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: Microwave oven interiorIce machine interior is rusted and corroded
  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: Kitchen spice shelfKitchen clean dish shelvesCan shelvesBaking area shelvesPortable fan grill and bladesStorage room shelf (grits)Ice cream freezer grill
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. Carton of single service items stored directly on storage room floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The self closing device on the back door is broken.
  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.
• 3180 - Repeat Floors in kitchen under and around equipment and in the storage room 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. Mop rack is present.
  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:
A follow-up inspection will be conducted on or about 10/30/06.

September 05, 2005 (Follow-up)

Violations:

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed meats in the front cookline refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - Critical Repeat The food contact surface of the ice machine metal interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Interior is rusted and corroded.
  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.
• 1570 - Repeat The door gasket of the 2-door refrigerator in the kitchen is torn. In addition, the gasket on the walk-in door is missing.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Metal shelving in the storage room was observed in a state of disrepair and damaged. In addition, the ice machine is leaking into the interior.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fan grills in walk-in
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Outer opening (back door) of the food establishment is not protected against entry of insects and rodents.
  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 Paneling/drywall is missing from storage room wall, exposing the insulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Corrected During Inspection Employees are not using separate area to store personal articles. A purse was stored in a container with individual honey servings at the wait station.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical A live mouse was observed on the floor by the walk-in.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have exterminator/pest control service inspect exterior of building for rodent entry areas. Treat exterior of building routinely for rodents and other pests..
• 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution for wiping cloths in kitchen was was less than 50 ppm. Solution by wait station rated in excess of 200 ppm. Solution in wait station was less than 50 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Facility has improved since last inspection. Dishwasher has been serviced and final rince was 182F. Employees are washing hands at appropriate times. Service call for ice machine leak has been scheduled for this week. A follow-up inspection will be performed on or around 9/20/05.

September 05, 2005 (Follow-up)

Violations:

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed meats in the front cookline refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - Critical Repeat The food contact surface of the ice machine metal interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Interior is rusted and corroded.
  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.
• 1570 - Repeat The door gasket of the 2-door refrigerator in the kitchen is torn. In addition, the gasket on the walk-in door is missing.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Metal shelving in the storage room was observed in a state of disrepair and damaged. In addition, the ice machine is leaking into the interior.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fan grills in walk-in
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Outer opening (back door) of the food establishment is not protected against entry of insects and rodents.
  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 Paneling/drywall is missing from storage room wall, exposing the insulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Corrected During Inspection Employees are not using separate area to store personal articles. A purse was stored in a container with individual honey servings at the wait station.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical A live mouse was observed on the floor by the walk-in.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have exterminator/pest control service inspect exterior of building for rodent entry areas. Treat exterior of building routinely for rodents and other pests..
• 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution for wiping cloths in kitchen was was less than 50 ppm. Solution by wait station rated in excess of 200 ppm. Solution in wait station was less than 50 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Facility has improved since last inspection. Dishwasher has been serviced and final rince was 182F. Employees are washing hands at appropriate times. Service call for ice machine leak has been scheduled for this week. A follow-up inspection will be performed on or around 9/20/05.

September 05, 2005 (Follow-up)

Violations:

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed meats in the front cookline refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - Critical Repeat The food contact surface of the ice machine metal interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Interior is rusted and corroded.
  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.
• 1570 - Repeat The door gasket of the 2-door refrigerator in the kitchen is torn. In addition, the gasket on the walk-in door is missing.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Metal shelving in the storage room was observed in a state of disrepair and damaged. In addition, the ice machine is leaking into the interior.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fan grills in walk-in
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Outer opening (back door) of the food establishment is not protected against entry of insects and rodents.
  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 Paneling/drywall is missing from storage room wall, exposing the insulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Corrected During Inspection Employees are not using separate area to store personal articles. A purse was stored in a container with individual honey servings at the wait station.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical A live mouse was observed on the floor by the walk-in.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have exterminator/pest control service inspect exterior of building for rodent entry areas. Treat exterior of building routinely for rodents and other pests..
• 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution for wiping cloths in kitchen was was less than 50 ppm. Solution by wait station rated in excess of 200 ppm. Solution in wait station was less than 50 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Facility has improved since last inspection. Dishwasher has been serviced and final rince was 182F. Employees are washing hands at appropriate times. Service call for ice machine leak has been scheduled for this week. A follow-up inspection will be performed on or around 9/20/05.

August 30, 2005 (Routine)

Violations:

• 0160 - Critical Repeat A food employee failed to wash his or her hands before handling clean dishes after handling soiled dishes. NOTE: Discussed issue with manager.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Wiping cloths improperly used. Cloths stored on kitchen cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0820 - Corrected During Inspection Critical Several foods hot holding at improper temperatures on steam table. Water level on steam table was too low to hold food at safe temperature. Water level in table was raised and foods were boost heated. Food had been in steam tale ~1.5 hours.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili, hard cooked eggs and cooked beef 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) vegetable soup in the refrigerator, the food should have been discarded 26 days ago. Soup was voluntarily discarded.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1060 - The nonfood contact surface of the wood shelves for canned food and lean dish/utensil is not corrosion resistant, nonabsorbent, and/or smooth. The painted finish on the shelves is failing and is no longer cleanable where finish has failed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of the ice machine metal interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Interior is rusted and corroded.
  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.
• 1570 - Metal shelving in the storage room was observed in a state of disrepair and damaged. In addition, the ice machine is leaking into the interior.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the 2-door refrigerator in the kitchen is torn. In addition, the gasket on the walk-in door is missing.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170F and failed to turn the thermal strip. To Correct: ALL DISHES AND UTENSILS MUST BE MANUALLY SANITIZED UNTIL DISHWASHER IS REPAIRED.
  Initiate manual sanitize method to properly sanitize equipment and utensils.
• 1750 - Manufacturer containers were observed reused for the storage of refrigerated food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wooden shelving in kitchenBottom of 2-door refrigerator in kitchenWire racks in walk-inFan grills in walk-inHot holding unit interior (kitchen)
  Maintain nonfood-contact surfaces of equipment clean.
• 2580 - Water of unknown origin is leaking directly onto floor in front of walk-in from underneath unit.
  Repair/Relocate the condensate drain line/souce of standing water to prevent liquid waste discharge onto the floor surface.
• 3020 - Soap was not provided at the hand washing lavatory in the front hot line.
  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.
• 3170 - Paneling/drywall is missing from storage room wall, exposing the insulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Kitchen floor under and around equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution for wiping cloths in kitchen was in excess or 200 ppm. Solution by wait station rated 0 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Chemical tests strips are on hand. Strongly recomment that test kit with color chart be provided to ensure sanitizing solutions are prepared in proper concentrations. A follow-up inspection will be performed on or about 9/06/05.

August 30, 2005 (Routine)

Violations:

• 0160 - Critical Repeat A food employee failed to wash his or her hands before handling clean dishes after handling soiled dishes. NOTE: Discussed issue with manager.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Wiping cloths improperly used. Cloths stored on kitchen cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0820 - Corrected During Inspection Critical Several foods hot holding at improper temperatures on steam table. Water level on steam table was too low to hold food at safe temperature. Water level in table was raised and foods were boost heated. Food had been in steam tale ~1.5 hours.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili, hard cooked eggs and cooked beef 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) vegetable soup in the refrigerator, the food should have been discarded 26 days ago. Soup was voluntarily discarded.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1060 - The nonfood contact surface of the wood shelves for canned food and lean dish/utensil is not corrosion resistant, nonabsorbent, and/or smooth. The painted finish on the shelves is failing and is no longer cleanable where finish has failed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of the ice machine metal interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Interior is rusted and corroded.
  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.
• 1570 - Metal shelving in the storage room was observed in a state of disrepair and damaged. In addition, the ice machine is leaking into the interior.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the 2-door refrigerator in the kitchen is torn. In addition, the gasket on the walk-in door is missing.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170F and failed to turn the thermal strip. To Correct: ALL DISHES AND UTENSILS MUST BE MANUALLY SANITIZED UNTIL DISHWASHER IS REPAIRED.
  Initiate manual sanitize method to properly sanitize equipment and utensils.
• 1750 - Manufacturer containers were observed reused for the storage of refrigerated food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wooden shelving in kitchenBottom of 2-door refrigerator in kitchenWire racks in walk-inFan grills in walk-inHot holding unit interior (kitchen)
  Maintain nonfood-contact surfaces of equipment clean.
• 2580 - Water of unknown origin is leaking directly onto floor in front of walk-in from underneath unit.
  Repair/Relocate the condensate drain line/souce of standing water to prevent liquid waste discharge onto the floor surface.
• 3020 - Soap was not provided at the hand washing lavatory in the front hot line.
  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.
• 3170 - Paneling/drywall is missing from storage room wall, exposing the insulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Kitchen floor under and around equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution for wiping cloths in kitchen was in excess or 200 ppm. Solution by wait station rated 0 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Chemical tests strips are on hand. Strongly recomment that test kit with color chart be provided to ensure sanitizing solutions are prepared in proper concentrations. A follow-up inspection will be performed on or about 9/06/05.

August 30, 2005 (Routine)

Violations:

• 0160 - Critical Repeat A food employee failed to wash his or her hands before handling clean dishes after handling soiled dishes. NOTE: Discussed issue with manager.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Wiping cloths improperly used. Cloths stored on kitchen cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0820 - Corrected During Inspection Critical Several foods hot holding at improper temperatures on steam table. Water level on steam table was too low to hold food at safe temperature. Water level in table was raised and foods were boost heated. Food had been in steam tale ~1.5 hours.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili, hard cooked eggs and cooked beef 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) vegetable soup in the refrigerator, the food should have been discarded 26 days ago. Soup was voluntarily discarded.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1060 - The nonfood contact surface of the wood shelves for canned food and lean dish/utensil is not corrosion resistant, nonabsorbent, and/or smooth. The painted finish on the shelves is failing and is no longer cleanable where finish has failed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of the ice machine metal interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Interior is rusted and corroded.
  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.
• 1570 - Metal shelving in the storage room was observed in a state of disrepair and damaged. In addition, the ice machine is leaking into the interior.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the 2-door refrigerator in the kitchen is torn. In addition, the gasket on the walk-in door is missing.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170F and failed to turn the thermal strip. To Correct: ALL DISHES AND UTENSILS MUST BE MANUALLY SANITIZED UNTIL DISHWASHER IS REPAIRED.
  Initiate manual sanitize method to properly sanitize equipment and utensils.
• 1750 - Manufacturer containers were observed reused for the storage of refrigerated food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wooden shelving in kitchenBottom of 2-door refrigerator in kitchenWire racks in walk-inFan grills in walk-inHot holding unit interior (kitchen)
  Maintain nonfood-contact surfaces of equipment clean.
• 2580 - Water of unknown origin is leaking directly onto floor in front of walk-in from underneath unit.
  Repair/Relocate the condensate drain line/souce of standing water to prevent liquid waste discharge onto the floor surface.
• 3020 - Soap was not provided at the hand washing lavatory in the front hot line.
  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.
• 3170 - Paneling/drywall is missing from storage room wall, exposing the insulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Kitchen floor under and around equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution for wiping cloths in kitchen was in excess or 200 ppm. Solution by wait station rated 0 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Chemical tests strips are on hand. Strongly recomment that test kit with color chart be provided to ensure sanitizing solutions are prepared in proper concentrations. A follow-up inspection will be performed on or about 9/06/05.

June 17, 2004 (Critical Procedures)

Violations:

• 0820 - Critical Shell eggs cold holding at improper temperatures. A timeline could not be determined for the eggs.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE EGGS WERE VOLUNTARILY DISCARDED. CORRECTED.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0160 - Critical Repeat A food employee failed to wash his or her hands after handling soiled dishes, and before putting clean utensils away.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.

Comments:
All sanitizing solutions were the proper concentrations. The dishmachine is sanitizing properly. All raw meats were stored in a manner that will not pose the risj of contaminating ready-to-eat foods. Discussed the cleaning procedure for the meat slicer, and employees are properly cleaning the equipment. Discussed cooling procedures, and proper methods are being used.

February 24, 2004 (Follow-up)

Violation: 0160 - Critical Repeat A food employee failed to wash his or her hands after handling soiled utensils.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.
Comments:
The hot holding unit is maintaining proper food temperatures today. Ensure all employees are trained in the proper handwashing techniques.

February 09, 2004 (Follow-up)

Violations:

• 0820 - Critical Repeat Hash browns were hot holding at improper temperatures. The foods were made 30 minutes ago.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. THE FOODS WILL BE BOOST HEATED TO 165 DEGREES. CORRECTED.
• 0160 - Critical Repeat A food employee failed to wash his or her hands after handling soiled utensils and before handling clean dishes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.

Comments:
The following violations have been corrected from the previous inspection: 1. Foods are being rapidly reheated in the appropriate amount of time. 2. Employees are minimizing bare hand contact by using gloves or other implements. 3. The dumpster was covered beyween uses. 4. All raw meats were stored in a manner that would not cause cross contamination of ready to eat foods.

January 06, 2004 (Routine)

Violations:

• 0760 - Critical The chili (made yesterday) was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Product rated 120 F.
  Rapidly reheat food for hot holding to 165F or above within 2 hours. CORRECTED (cook rapidly reheated on stove). Train staff to rapidly boost heat all leftovers to 165 F and then hold at 140 F in the steam table.
• 0820 - Critical Repeat Several products rated below 140 F requirement for potentially hazardous foods..
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED. Hot holding cabinet should not be used until it can maintain products at 140 F (cabinet was measured at 104 F). This unit may need a servicing to hold at optimum temperature (discussed).
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. CORRECTED (disposable gloves were in house and then immediately used when requested by this inspector).
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation or other food related duties: 1) wait staff person observed conducting a 5 second "rinse" or hands- no soap was used 2) staff person observed handling soiled spray nozzle of dishmachine and then continued with other duties without first washing hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. CORRECTED- OWNER INFORMED.
• 3180 - Repeat Significant food residues observed underneath the back kitchen stove, commercial dishmachine and under the cabinets in the wait station.
  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 Failure to keep work areas free of excess food residues may encourage insect infestation. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Please create a rotating cleaning schedule and then implement it. MANAGER AGREED TO CORRECTIVE ACTIONS.
• 1150 - The nonfood contact surface of the walk-in cooler gasket and True refrigerator gasket is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Replace all torn gaskets on refrigeration units prior to 1/16/04.
• 0690 - Repeat Corned beef hash on front counter/ bar is not protected from customer sneezing or coughing. Staff observed obtaining water from the back kitchen hand sink for cooking.
  Protect food from miscellaneous sources of contamination. 1) Relocate exposed foods on bar away from public area, 2) Train staff to obtain water from the three compartment sink for cooking only. MANAGER AGREED TO CORRECTIVE ACTIONS.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Violation was observed at the front grill area refrigerator.
  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. MANAGER CORRECTED (no cross-contamination was observed).
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Comments:
No pest problems observed (owner has routine visits from a licensed pest control operator). Commercial dishmachine was sanitzing properly at 185 on final rinse. Owner was notified to carefully watch the walk-in cooler (currently 44.8 F) (recommended keeping the unit at 38-40 F for optimal food storage). Follow-up evaluation scheduled for early / mid February 2004.

January 30, 2003 (Follow-up)

Violations:

• 0830 - Critical Repeat Some products are still not being code-dated.
  As discussed, new regulations require employees to code-date prepared foods or partially used foods in commercial packaging. Manager agreed to correct.
• 3380 - Critical Repeat Bleach solution rated in excess of 200 ppm. Management responsible for monitoring solutions and training employees.
  Dilute excess solutions to 50-100 ppm chlorine/water. Monitor with your chlorine chemical test kit.
• 1080 - Repeat True refrigerator has torn gasket in back kitchen.
  Repair by 2/5/03.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Until this time, mop water must only be disposed of in a toilet.
• 3180 - Repeat Floor in the dish 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.
• 3080 - Repeat Large bank of fluorescent lights in back kitchen are still non-functioning.
  Service light fixtures so adequate light is provided to ensure proper cleaning.
• 0810 - The methods used for cooling were not adequate. Four to five pounds of gravy in a covered container was rated at 53 degrees. Employees could not establish a time line for the product (believed to be made yesterday). High probability existed that product had been temperature abused due to bulk cooling problems. Also, trays of sausage rated 62 degrees. The method of stacking of the cooked sausages did not facilitate cooling.
  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. Recommended that gravy be made every day and discarded after use. Employee voluntarily discarded the product. Corrected during inspection.

January 03, 2003 (Routine)

Violations:

• 0820 - Critical Corn beef hash (131 F) and sausage (118 F) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0470 - 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. Manager agreed to correct immediately.
• 3380 - Critical Chlorine solutions exceeded 200 ppm in wiping cloth bucket. No distinct procedure for keeping wet wiping cloths used in meat preparation completely separate from other cloths was observed.
  Maintain chlorine sanitizer solutions at 50-100 ppm. Monitor with your chlorine chemical test kit. Maintain separate sanitizing solutions for any wet wiping cloths used in raw meat preparation. Manager agreed to correct.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0690 - The practice of using the back hand sink for obtaining water for cooking must stop immediately (observed). The practice of filling water pitchers at the wait station hand sink must stop immediately (observed).
  Obtain potable water from the three bay sink only (in back). Manager agreed to corrective actions.
• 0830 - Critical The prepared ready-to-eat (RTE) 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.
• 3080 - Burned out light observed in back prep. kitchen.
  Replace light by 01/10/03.
• 2810 - Floor or floor covering in the front grill line is not smooth and easily cleanable. Wall area under dishmachine requires repair.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 1080 - Several gaskets on refrigeration units are ripped and require repair or replacement.
  Correct by 01/25/03.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - Many floor areas underneath equipment were noted in need of cleaning. Accumulated food matter and dust were observed.
  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:
Most food temperatures were within state standards. Temperature log used by restaurant appeared accurate and up-to-date. Hand sinks were accessible and stocked with soap and paper towels. Commercial dishmachine was sanitizing properly at 180 F on final rinse.