Wing's Garden Restaurant & Lounge, 4353 Indian River Road, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 29, 2009 | Routine | 5 | 20 | Details / Comments |
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February 02, 2009 | Routine | 2 | 4 | Details / Comments |
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October 29, 2008 | Routine | 3 | 10 | Details / Comments |
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July 29, 2008 | Routine | 1 | 12 | Details / Comments |
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April 15, 2008 | Routine | 0 | 6 | Details / Comments |
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January 22, 2008 | Routine | 3 | 6 | Details / Comments |
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October 02, 2007 | Routine | 1 | 11 | Details / Comments |
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July 17, 2007 | Routine | 1 | 9 | Details / Comments |
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April 18, 2007 | Routine | 3 | 15 | Details / Comments |
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January 09, 2007 | Routine | 1 | 12 | Details / Comments |
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July 20, 2006 | Routine | 2 | 7 | Details / Comments |
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January 11, 2006 | Routine | 1 | 9 | Details / Comments |
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October 18, 2005 | Routine | 1 | 8 | Details / Comments |
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July 19, 2005 | Routine | 3 | 15 | Details / Comments |
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April 21, 2005 | Routine | 1 | 16 | Details / Comments |
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January 27, 2005 | Follow-up | 1 | 4 | Details / Comments |
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January 13, 2005 | Routine | 4 | 11 | Details / Comments |
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October 13, 2004 | Routine | 2 | 13 | Details / Comments |
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July 19, 2004 | Routine | 0 | 5 | Details / Comments |
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April 14, 2004 | Follow-up | 1 | 3 | Details / Comments |
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April 05, 2004 | Follow-up | 3 | 10 | Details / Comments |
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March 19, 2004 | Routine | 5 | 19 | Details / Comments |
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December 04, 2003 | Routine | 5 | 14 | Details / Comments |
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June 23, 2003 | Routine | 0 | 9 | Details / Comments |
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January 08, 2003 | Complaint | 1 | 4 | Details / Comments |
September 29, 2009 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0260 - Critical The carton of eggs expired weeks ago.
Ensure food is safe and used within its shelf life. - 0530 - Packaged food stored in direct contact with ice.
Store packaged food in drained ice to prevent the entry of water. - 0550 - Ice scoop laying on top of ice maker between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. - 0570 - Repeat Wiping cloths improperly stored between uses.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination: ice bin located adjacent to the soiled end of the bar three compartment sink.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination: relocate ice bin or install a splash guard between it and the dish sinks. - 0790 - Repeat Improper methods used to thaw cheese (sitting on table).
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. - 0820 A 1 - Critical Foods in bottom of the oven hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device(0-220F, in 2 degree increments) so employees can properly monitor the temperature of food items in the establishment. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the quats sanitizing solutions.
Locate a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Equipment was observed in a state of disrepair and damaged: wood shelves in kitchen and over bar sink .
Clean and repaint wood shelving in kitchen and over bar sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1750 - Used single-service item(cardboard food bucket) observed reused for the storage of coffee filters.
Discontinue the reuse of single-use containers for storage. Provide approved reusable storage containers designed for your needs. - 1750 - Repeat Manufacturer container(parmesan shaker) observed reused for the storage of other foods.
Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, refrigerators, freezer, can opener, blender, toaster, slicer, plates and plate shelf, turkey roaster,......
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surfaces of the kitchen equipment(refrigerators, freezer, tables, ALL wire racks, counters, radio, oven mitts, small oven, woks, steam table, mop sink, floor fan, ....) have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. *Develop and enforce a detailed, written cleaning schedule. - 2920 - Toilet room doors are not tight fitting. and/or provided with a self- closing device.
Provide toilet room doors that are tight fitting and self closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: large gap at bottom of back door.
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. - 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. - 3080 - Less than 50 foot candles of light was noted in the kitchen. Several lights do not work currently.
Repair all kitchen lights. 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 - 3090 - Exhaust fan in men's room does not work currently. Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Repair/replace the fan. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3170 - Repeat Physical structure is not maintained in good repair: damaged rest room floor tiles, broken and/or missing toilet tissue and towel dispensers, kitchen wall in need of repainting,
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat ALL kitchen walls, ceiling tiles, lights, floor, and baseboard noted in dire 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. - 3180 (Toilet Rooms) - Toilet rooms in need of cleaning (doors, floors, walls, all fixtures,.....).
Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3340 - Critical Container of pesticide not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment: RAID.
Remove unnecessary poisonous or toxic materials. Pest control is to be conducted by a licensed pest control operator only.
*VERY POOR SANITATION observed today and several repairs are needed. Notice of Violation and 30 day reinspection to follow. Correct ALL violations by that time. **Provide a Chesapeake registered, certified manager during all hours of operation. Post certifications in the customers' view. Course flyer provided. Conduct and document ongoing food safety training of all staff members. Several food safety hand outs provided.
February 02, 2009 (Routine)
Violations:
- 0790 - Repeat Improper methods used to thaw chicken.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. - 1580 - Repeat The cutting board on the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelf off United refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide sanitizer at proper concentrations and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 3170 - Wall at backdoor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Correct violations promptly. Health Permit renewal issued.
October 29, 2008 (Routine)
Violations:
- 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0240 - Repeat Employee 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. - 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. - 1750 - Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1780 E - Repeat Surfaces of the TOASTER AND ICE MACHINE in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, per manufacturer specifications. - 1860 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: DISHES AND UTENSILS WASHED IN 3 COMPARTMENT SINK.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 - CHEMICALS STORED ON FLOOR.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - Repeat FLOORS IN KITCHEN 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. - 3340 1 - CANS OF PAINT STORED IN KITCHEN.
Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Correct all violations promptly.
July 29, 2008 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses. ICE SCOOP NOT STORED ON CLEAN AND SANITIZED SURFACE.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Repeat MISCELLANEOUS ITEMS STORED WITH FOOD AND UTENSILS.
Protect food from miscellaneous sources of contamination. - 0790 - Improper methods used to thaw CHICKEN.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0810 - The methods used for cooling were not adequate. (POTATOES)
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 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. 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 SODA CRATE USED FOR STORAGE is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD FILTERS.
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: TRAYS, UTENSIL BIN AND INSIDE KENMORE FREEZER.
Maintain nonfood-contact surfaces of equipment clean. - 1780 E - Surfaces of the ICE MACHINE in contact with non-potentially hazardous food items observed soiled with accumulations of grime and debris.
Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 1860 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
Correct violations promptly.
April 15, 2008 (Routine)
Violations:
- 0240 - Employee 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. - 0690 - FOOD THAWING IN SINK NEXT TO DIRTY DISHES.
Protect food from miscellaneous sources of contamination. - 1060 - The nonfood contact surface of the DUCT TAPE is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF ICE MACHINE AND INTERIOR OF FREEZER.
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - FLOORS UNDER EQUIPMENT noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Hoods are scheduled to be cleaned tonight. Facility has improved since last inspection.
January 22, 2008 (Routine)
Violations:
- 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).
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. - 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
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. - 0690 - Repeat PERSONAL GEAR STORE ON DRY STORAGE SHELVES. MISCELLANEOUS ITEMS STORED WITH BAGGED FOOD ITEMS.
Protect food from miscellaneous sources of contamination. - 0820 1 - Corrected During Inspection Critical WHITE RICE hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - Corrected During Inspection Repeat The nonfood contact surface of the CARDBOARD LINER is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the GE REFRIGERATOR.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: UTENSIL BIN, PREP TABLE, INTERIOR MACHINE, INTERIOR OF KENMORE FREEZER AND TOASTER CRUMB TRAYS.
Maintain nonfood-contact surfaces of equipment clean. - 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
Some corrective action taken during inspection. Cook has recently completed certification course and is awaiting test results. Bathroom maintenance issues are being actively addressed. Health Permit renewal will be issued provided remaining violations will be corrected prior to the next inspection.
October 02, 2007 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Repeat PERSONAL ITEMS STORED ON FOOD STORAGE BINS.
Protect food from miscellaneous sources of contamination. - 1060 - The nonfood contact surface of the CARDBOARD AND SHELF LINERS are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - SINK IN WOMENS RESTROOM was observed in a state of disrepair and damaged.
Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GREASE TRAP AND PIPES.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING, TRAYS, AND INTERIOR OF KENMORE FREEZER.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the KITCHEN.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Repeat LIGHT BULB OUT UNDER HOOD AND WALLS IN RESTROOM not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - FLOOR UNDER COOKLINE 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.
New screen door to be replaced this week. Expired CFM to sign up for this month's re-cert class. Correct all violations prior to next inspection.
July 17, 2007 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - Repeat The nonfood contact surfaces of the PAPER TOWELS USED AS LINERS are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat The door gasket of thr UNITED REFRIGERATOR is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF ICE MACHINE.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD FILTERS AND GREASE TRAP.
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: UTENSIL BIN.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - CLEAN LINENS STORED IN RICE BIN.
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3170 - Repeat CAULKING AT HANDSINK, WALLS AND CEILINGS IN RESTROOMS not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3350 - Unnecessary poisonous or toxic materials found in the food establishment. FLYING INSECT SPRAY.
Remove unnecessary poisonous or toxic materials. - 3490 - LOTION STORED ON PREP TABLE.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Both CFMs have expired but plan to register for next available class. Correct all violations prior to next inspection.
April 18, 2007 (Routine)
Violations:
- 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. - 0450 C - Repeat Bowl or utensil without handle used to dispense food. CORNSTARCH SCOOPS.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. ICE SCOOP.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Wiping cloths improperly used. OBSERVED WIPING CLOTH ON FLOOR TO SOAK UP GREASE.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0690 - Corrected During Inspection EMPLOYEE CLOTHING OBSERVED HANGING ON DRY STORAGE RACK.
Protect food from miscellaneous sources of contamination. - 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - Repeat The nonfood contact surfaces of the PAPER TOWELS USED AS LINERS are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat The door gasket of the UNITED REFRIGERATOR damaged.
Replace door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF ICE MACHINE.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: HOOD SYSTEM (NOT FILTERS) AND GREASE TRAP.
Clean and sanitize these surfaces for non-food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR AND GASKETS OF GE UNIT, LOWER SHELVES OF PREP TABLES AND INTERIOR OF UTENSIL BINS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the MOPSINK has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 2000 - Repeat CHEMICALS STORED ON FLOOR. CUTTING BOARD STORED ON CASES OF SODA SYRUP.
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2930 - GAPS AROUND BACK SCREEN DOOR.
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 - HOLE IN WALL AND CEILING TILES are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat WALLS AND FLOORS THROUGHOUT KITCHEN (ESPECIALLY 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.
CFM certificates expire shortly; brochure given to manager. Temperature and training logs and a cleaning schedule should be started immediately to ensure proper sanitation and food safety. Correct all violations prior to next inspection.
January 09, 2007 (Routine)
Violations:
- 0450 C - Bowl or utensil without handle used to dispense food. DRY INGREDIENT SCOOPS.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0550 - Dispensing utensils improperly stored between uses. ICE SCOOP STORED ON CARDBOARD BOXES.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1060 - The nonfood contact surface of the PAPER TOWELS LINING FOOD CONTAINERS AND CARDBOARD BOXES USED AS FLOOR MATS ARE not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. DO NOT REUSE CARDBOARD FOR ANY REASON. - 1570 - The door gaskets of the UNITED REFRIGERATOR ARE damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INSIDE TOASTER AND UNDER SIDE OF WARMER ON PREP TABLE.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD FILTERS.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE UTENSIL BINS, PREP TABLE SHELVES, GASKETS OF THE GE REFRIGERATOR AND INSIDE THE KENMORE FREEZER.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 2000 - UTENSILS STORED IN CONTAINER WITH MISCELLANEOUS PAPERS.
Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3170 - LIGHT OUT UNDER HOOD, WALL AROUND SINK, AND FLOOR TILES IN MEN'S RESTROOM not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat LIGHT SHIELDS, CEILING TILES AND FLOOR IN KITCHEN noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3260 - CLOTHING OBSERVED ON DRY STORAGE SHELVES.
A SEPERATE AREA FOR PERSONAL ITEMS SHOULD BE PROVIDED FOR EMPLOYEES.
Correct all violations prior to next inspection. Health Permit renewal will be issued upon receipt of application and fee.
July 20, 2006 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Corrected During Inspection Critical Kenmore unit is reading 68*F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1580 - The cutting board on the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of Ice Machine and Underside of Prep Table.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exhaust hood and Light Shields under Hoods.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Oven Door and Utensil Bins.
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Wall Damage and Broken Tiles at Back Door are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Vent Covers in Both Restrooms and Walls and Floors behind 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. - 3240 - Caulking at Restroom Handsinks is not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
CFM to be recertified in August class. Mop sink area in need of better organization. Do not keep fly swatters in the kitchen. Overall facility is well maintained. Correct all violations prior to next inspection.
January 11, 2006 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - The nonfood contact surface of the STORAGE SHELVES UNDER THE TV ARE not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1570 - Repeat OVEN KNOB (MISSING) AND GE DOOR HANDLE WERE observed in a state of disrepair and damaged.
Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1750 - Corrected During Inspection Manufacturer containers were BEING REUSED.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. CONTAINERS WERE DISCARDED. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INSIDE SURFACES OF THE ICE MACHINE.
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: SIDE PANELS OF THE ICE MACHINE AND INSIDE SURFACES OF THE HOLLOW HANDLES UTENSILS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the DEEP FRYER TWO SHELVED SUPPORT TABLE has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2830 - Repeat Floor wall juncture in KITCHEN BEHIND THE COOKING EQUIPMENT is not coved and closed to no larger than 1/32 inch space. COVING IS PEELING FROM WALL.
REPAIR OR REPLACE COVING. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. BACK DOOR HAS A GAP.
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 FLOOR IN CORNERS AND ALONG THE WALLS BEHIND EQUIPMENT, ENTIRE AREA BEHIND THE ICE MACHINE, ICE MACHINE VENT COVER, LOWER PORTION OF THE WALL BEHIND THE COOKING 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.
Health Permit renewal will be issued upon receipt of updated application and payment. Chesapeake's food training schedule provided to the CFM.
October 18, 2005 (Routine)
Violations:
- 0450 C - Bowl or utensil without handle used to dispense food. RICE BAG.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 1570 - Repeat HANDLE ON THE GE, HANDLE ON THE ROASTER, AND MISSING KNOB ON OVEN WERE observed in a state of disrepair and damaged.
Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: UPPER INSIDE TOP SURFACE OF THE ICE MACHINE.
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: EXHAUST HOOD, TOASTER BOTTOM EDGES, SODA SYRUP TUBING AND RACK, TOP SHELF OF HOT BAR, AND SILVERWARE CADDY ON THE HOT BAR.
Maintain nonfood-contact surfaces of equipment clean. - 1960 - Repeat PANS 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. - 2750 - GREASE BARREL CONTAINER HAS accumulation of grease.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 2830 - Floor and wall juncture in KITCHEN BEHIND COOKING EQUIPMENT not sealed. PEELING AWAY FROM WALL
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. BACK DOOR HAS A GAP BETWEEN BOTTOM EDGE AND FLOORING.
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 FLOOR ALONG WALL BEHIND COOKING EQUIPMENT, FLOOR BETWEEN EQUIPMENT AND AROUND LEG SUPPORTS OF 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.
Correct all violations prior to the next inspection.
July 19, 2005 (Routine)
Violations:
- 0200 - Corrected During Inspection Employee wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0480 - Corrected During Inspection Repeat Unlabeled food containers. BAG OF FLOUR.
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. - 0580 - Corrected During Inspection Single-use gloves NOT USED WHEN PREPARING SANDWICHES OR OTHER RTE'S.
UTILIZE SINGLE USE GLOVES WHEN HANDLING ANY READY TO EAT FOOD ITEMS. - 0820 - Corrected During Inspection Critical ALL FOODS cold holding at improper temperatures IN THE GE REFRIGERATOR.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. HOT FOODS FROM THE LUNCH HOUR WERE PLACED DIRECTLY INTO THE UNIT. DISCUSSED PROPER COOLING METHODS OF HOT FOODS PRIOR TO PLACING INTO REFRIGERATORS. COOK TOOK IMMEDIATE CORRECTIVE ACTION. COOK WILL CONTINUE TO MONITOR THE REFRIGERATOR TEMPERATURE. - 1150 - The nonfood contact surface of the RED COUNTER TOP is not designed or constructed to be easily cleanable. CHIPPED CORNER.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the UNITED is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1570 - GE DOOR HANDLE AND ONE OVEN KNOB 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 them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. - 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: TONGS AND CHEESE GRATERS.
Clean and sanitize these surfaces for food contact. ALL ITEMS WERE DISCARDED. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING WOKS.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: TRAY UNDER 3-VAT SINK HOLDING CLEANSERS, SHELF UNDER CHARCOAL GRILL, AND THE INSIDE SURFACES OF THE HOLLOW HANDLE ON ONE OF THE COOKING UTENSILS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the ELECTRIC CAN OPENER AND FOOD PROCESSOR have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CAN OPENER WAS DISCARDED. - 1960 - Corrected During Inspection PANS 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 - GREASE BARREL was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Repeat Light bulbs in THE DISPLAY UNIT OVER CHIPS not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - No disposable towels were provided at the hand washing lavatory in the MEN'S BATHROOM.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3100 - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. PERSONAL GEAR HANGING ON FOOD STORAGE RACK.
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions - 3170 - Repeat WALLS (SMALL HOLES), AND MEN'S BATHROOM DOOR ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Facility is going through a new staff turnover (CFM's not affected). Discussed proper food and equipment management techniques with the cook. Recommend the new staff attend the Food Handlers Course- brochure provided to the manager. All critical violations were corrected during the inspection. Correct all remaining violations prior to the next inspection.
April 21, 2005 (Routine)
Violations:
- 0210 - Food employee wearing OPEN TOED FOOTWEAR.
Ensure food employees wear ENCLOSED TOE FOOTWEAR. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the UNITED is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the QUAT chemical sanitizing solutions.
Obtain a QUAT SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. MANAGER SWITCHED TO USING CHLORINE UNTIL TEST STRIPS ARE ORDERED. - 1570 - The HAND HELD can opener blade is rusted and dull.
REPLACE ENTIRE CAN OPENER. - 1570 - DISH RACK was observed in a state of disrepair and damaged. WIRE COATING IS PEELING OFF.
Repair the RACK 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 RACK, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1600 - Repeat The compartments ANDdrainboards of the 3-VAT SINK are soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOODS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SODA NOZZLE HOLDER IN THE BAR.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING WOKS
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD AND FILTERS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the SIDE PANELS TO THE FRYERS AND COOKING STOVE AREA AND THE PROCTOR-SILEX have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2890 - Repeat Light bulb in THE WARMER UNIT OVER THE CHIPS AND PRETZELS IS not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Toilet room doors are not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3170 - Repeat LIGHT FIXTURE UNDER EXHAUST HOOD AND WALLS (SMALL HOLES FROM WHERE ITEMS WERE HUNG) not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat ENTIRE KITCHEN FLOOR ESPECIALLY ALONG THE WALL AND IN CORNERS AND LIGHT SHADES IN THE DINING 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.
Correct all violations as soon as possible.
January 27, 2005 (Follow-up)
Violations:
- 1100 - The food contact surface of the FOOD STRAINER AND PLASTIC BIN SEPARATING CONSUMED ICE FROM SODA HOSES IN THE BAR are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the STRAINER and BIN to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1320 - There was no temperature measuring device located in the CHEST FREEZER.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SODA NOZZLE HOLDER IN THE BAR.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in HEAT LAMP OVER CHIPS AND PRETZELS is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Repeat LIGHT FIXTURE UNDER EXHAUST HOOD, SEVERAL SMALL HOLES IN THE WALLS, AND A BROKEN FLOOR TILE are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Ensure the floors are cleaned with a clean mop. Permit renewal will be issued upon receipt of new application and payment of required fee.
January 13, 2005 (Routine)
Violations:
- 0480 - Unlabeled food containers. (DRY INGREDIENT BIN HAS FADED LABEL)
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. - 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. - 1150 - Repeat The nonfood contact surface of the WOODEN CLEANSER STORAGE SHELF AND WOODEN SUPPORT LEGS OF THE CABINET are 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. - 1180 - The food temperature measuring device (degrees F) located in the UNITED REFRIGERATOR is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1320 - There was no temperature measuring device located in the CHEST FREEZER.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1600 - The compartments and drainboard of the 3-VAT SINK are soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (BAR SINK OVER 400ppm)
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1750 - Manufacturer containers were observed reused for the storage of SOUPS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: UTENSIL STORAGE BIN, KNIFE HOLDERS AND UNIT, SPICE TRAY, AND INSIDE PANELS OF ICE MACHINE.
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: LOWER STORAGE SHELVES AND OUTSIDE SURFACE OF FOOD CONTAINERS (COOKING CONDIMENTS, DRY INGREDIENT BIN).
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the TOASTMASTER, CAN OPENER BASE, AND BUFFET LIGHT SHIELD AND TOP SHELF have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1960 - PANS AND PLASTIC 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. - 3170 - Repeat LIGHT FIXTURE UNDER EXHAUST HOOD 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 FLOOR UNDER EQUIPMENT ALONG THE WALLS, TABLE TOP FAN BLADES, SEATING AREA LIGHT FIXTURES, AND CORNER ABOVE REAR DOOR (COBWEBS) 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. - 3330 - Critical Working container of CLEANSER is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Permit renewal will not be issued at this time. Reinspection has been scheduled.
October 13, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the OVEN KNOBS AND COOKING EQUIPMENT has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - Dispensing utensils improperly stored between uses. LARGE BOWL IN ICE MACHINE VERSUS PROPER SCOOP
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1100 - The food contact surface of the BUTTER BRUSH, CHIPPED PLATES, AND TRAYS AND BINS LINED WITH PAPER TOWELS AND ALUMINUM FOIL are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 1580 - The cutting board has a rough edge. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1320 - There was no temperature measuring device located in the BAR COOLER WITH MILK AND A BROKEN THERMOMETER IN THE UNITED REFRIGERATOR.
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. - 3170 - ONE LIGHT BULB IN THE HOOD is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - The nonfood contact surface of the WOODEN STORAGE SHELF 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. - 2350 - Critical 3 VAT SINK FAUCET LEAKS.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3180 - Repeat FLOORS UNDER COOKING EQUIPMENT AND PALLET IN THE KITCHEN noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE
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: UTENSIL BIN HOLDER, DRY INGREDIENT BIN.
Maintain nonfood-contact surfaces of equipment clean. - 2750 - THE GROUND SERVICE AROUND THE GREASE BIN HAS ACCUMULATED GREASE.
Refuse containers and the surrounding grounds are to be cleaned at a frequency that prevents the build up of soil.
July 19, 2004 (Routine)
Violations:
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: corn starch container and utensil bin.
Maintain nonfood-contact surfaces of equipment clean. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 2830 - Floor wall juncture behind the cooking units in the kitchen is not coved and closed to no larger than 1/32 inch space. (Coving is lose).
Cove floor wall juncture to no larger than a 1/32 inch space. - 3180 - Floor behind cooking units and the glass lamp shades above the tables noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Light shield in men's bathroom is not maintained in good repair and is dirty.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Facility overall has an excellent sanitation level. Keep up the good work.
April 14, 2004 (Follow-up)
Violations:
- 1060 - Repeat The nonfood contact surface of the ice machine is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surface of the grill is not accessible for cleaning and inspection due to lining with aluminum foil.
Remove lining. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Soda dispensing nozzle holder .
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine metal door frame.
Maintain nonfood-contact surfaces of equipment clean.
Permit renewal issued.
April 05, 2004 (Follow-up)
Violations:
- 0060 - Critical No Certified Food Service Manager (CFSM) on the premises during kitchen operating hours.
Maintain a CFSM on the premises during all hours of kitchen operations. - 0060 - Critical Kitchen employees unable to properly identify the QUAT and chlorine bleach sanitizer concentrations used for the 3-compartment sink and the wiping cloth container.
Properly train kitchen employees in the proper use of sanitizing test strips. - 3300 - Repeat Rear of premises has accumulation of litter
Remove the litter from the rear of the establishment. Maintain the premise free of litter. - 2830 - Floor wall juncture in the men's restroom is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 1100 - The food contact surface of the Ice machine is not smooth, contains rust on the metal surfaces which can not be easily cleaned.
Repair or replace the ice machine compartment metal surfaces to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. - 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. - 2890 - Light bulb in buffet heat lamps are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1570 - Repeat The door gaskets of the LO BOY are damaged.
Repair or replace the Lo Boy door gaskets in accordance with the manufacturer's specifications. - 1570 - Repeat LO BOY was observed in a state of disrepair and damaged.
Repair the Lo Boy 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 Lo Boy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter or remove the damaged Lo Boy from the premises. - 1570 - Repeat Build-up of frozen condensation observed in the chest freezer's food storage compartment.
Remove the build-up of frozen condensation from the chest freezer's food storage compartment. - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3340 - Critical Containers of CLEANERS & WOOD STAIN (corrected) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of CLEANERS & WOOD STAIN must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GAS STOVE & GRILL.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE, BAR'S SODA DISPENSER HOLSTER (corrected), and the CHEST FREEZER'S FOOD STORAGE COMPARTMENT.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: MOP BUCKET and the MOP SINK.
Maintain nonfood-contact surfaces of equipment clean. - 1550 - The LADIES RESTROOM HANDSINK and the MOP SINK are not sealed to adjoining walls.
Seal the units to adjoining walls since it is exposed to spillage or seepage.
Place "consume by" dates on all ready-to-eat food items stored under refrigeration. Replace the glass container currently being used to store wiping cloths with a container that is durable, easily cleanable, and non-breakable. PERMIT RENEWAL NOT ISSUED AT THIS TIME. A follow-up inspection will take place on Monday, April 12, 2004. Correct all noted violations before the scheduled follow-up inspection.
March 19, 2004 (Routine)
Violations:
- 0820 - Critical Repeat VEGETABLES AND CONDIMENTS cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical The prepared ready-to-eat (RTE) MEATS, CHEESES, AND VEGETABLES in the refrigeration unit ARE not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3220 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 1060 - Repeat The nonfood contact surface of the SHELVING UNITS IN THE LO-BOY REFRIGERATION UNIT AND THE INSIDE OF THE ICE MAKER PANEL ARE not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). RAW MEATS STORED ABOVE MUSHROOM AND BUTTER.
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. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. THE SCREEN DOOR IN THE KITCHEN IS NOT FULLY SEALED AT THE BOTTOM TO PROTECT FROM 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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1790 - The food contact equipment surface of the CAST IRON PAN is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the PAN to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3300 - Premises has accumulation of litter IN THE BACK OF THE ESTABLISHMENT.
Maintain the premise free of litter. - 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 1450 - Repeat FREEZER was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional FREEZER necessary to maintain FROZEN food items. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1580 - Repeat The cutting board(s) along the PREPARATION TABLE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1320 - Repeat There was no temperature measuring device located in the LO BOY REFRIGERATION UNIT AND BEER COOLER.
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. - 2890 - Repeat Light bulb in KITCHEN IS not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1570 - Repeat The door gasket of the LO BOY REFRIGERATION UNIT is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat THERMOMETERS AND WHISK IN THE KITCHEN WERE observed in a state of disrepair and damaged.
Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2620 - Observed leaking refuse container in the kitchen.
Replace leaking refuse containers, they are an attractant for pests. - 3170 - Repeat FLOOR AND FLOOR COVING IN THE MEN'S RESTROOM AS WELL AS FLOOR COVING THROUGHOUT THE KITCHEN is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - The nonfood contact surface of the EQUIPMENT NEXT TO THE GREASE TRAP 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. - 3180 - Repeat FLOORS IN THE MEN'S AND WOMEN'S RESTROOMS ARE noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3240 - Handwashing facilities IN BOTH RESTROOMS are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GREASE TRAP AND EQUIPMENT NEAR GREASE TRAP AREA.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BAR HOLSTER, ICE MAKER, SOY SAUCE BUCKET, AND REACH IN REFRIGERATOR..
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: MOP SINK, GASKETS ON NUMEROUS REFRIGERATION UNITS, AND THE FAN IN THE KITCHEN.
Maintain nonfood-contact surfaces of equipment clean. - 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. MUST HAVE ANOTHER CERTIFIED FOOD MANAGER IMMEDIATELY.
Permit is not being issued for renewal at this time. Must remove all food from the refrigeration unit that is not holding at proper temperatures. Must have all critical violations remedied within the next two weeks. A notice of violation is being issued by the close of business on March 22, 2004. Will have a follow-up inspection within the next two weeks. Overall sanitation needs improvement.
December 04, 2003 (Routine)
Violations:
- 3220 - Repeat Mop not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0070 - 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. - 1060 - The nonfood contact surface of the shelving units in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. FIXED - 0550 - Dispensing utensils (ICE SCOOP) improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 1450 - @EQUIPMENT@ was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. 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. - 1320 - There was no temperature measuring device located in the NUMEROUS REFRIGERATION UNITS.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking EQUIPMENT AROUND THE STOVE AND GRILL, THE GRILL, NUMEROUS POTS AND PANS, AND THE BACK OF THE GRILL.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ICE MAKER.
Clean and sanitize these surfaces for food contact. - 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OVERHANG IN THE KITCHEN AND THE CONDIMENT SHELVING UNIT, AND OVERALL KITCHEN AREA.
Maintain nonfood-contact surfaces of equipment clean. - 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. - 1570 - THERMOMETER IN THE LO BOY REFRIGERATION UNIT, PAPER TOWEL DISPENSER IN THE LADIES ROOM, AND THE LO BOY REFRIGERATION UNIT was observed in a state of disrepair and damaged.
Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3170 - VENTILATION SYSTEM, FLOORS, AND WALLS IN THE MEN'S ROOM ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3180 - FLOOR AND WALLS IN THE MEN'S ROOM, FLOOR BEHIND THE ICE MACHINE, TILES IN THE KITCHEN, WALL BEHIND THE GRILL, AND FLOORS UNDER THE STOVE ARE noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 2310 - Critical The handwashing facility located IN THE KITCHEN is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the MOP BUCKET preventing its use. - 2810 - Repeat Wall or wall covering in MEN'S ROOM AND BEHIND THE GRILL ARE not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2810 - Repeat Floor or floor covering in KITCHEN, MEN'S ROOM, NEAR THE BACK DOOR, AND BEHIND THE ICE MACHINE ARE not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 0820 - Critical FOOD cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Overall sanitation needs improvement. Must have all critical and repeat violations remedied by time of next inspection. Men's restroom needs attention immediately. Must have another certified food manager in the kitchen at all times. Please call the Chesapeake Health Department @ 382-8672 to make arrangements to register another certified food manager by time of next inspection.
June 23, 2003 (Routine)
Violations:
- 3030 - No continuous towel system that supplies the user with a clean towel is been provided in the men's and women's bathrooms.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
Replace missing handtowels for handdrying. - 3080 - Less than 50 foot candles of light was noted in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils. Replace inoperable light bulbs. - 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. - 2810 - Floor or floor covering in kitchen not easily cleanable. Ground in dirt & grime noted along floor edges, behind the ice machine, and under equipment throughout the kitchen. Broken floor tiles noted adjectent to rear entrance.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 2890 - Broken light shield noted in the kitchen.
Replace shield or procure plastic shields for light fixtures. - 2530 - The grease trap clogged. Catch basin noted to be overflowing.
Plumber called to empty grease trap. - 3220 - Mops and brooms not hung up to air dry. Damp mop noted sitting in swept up trash, sitting in a corner.
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. (CORRECTED)
Noted violations are to be corrected by the time of the next inspection.
January 08, 2003 (Complaint)
Violations:
- 3080 - Less than 50 foot candles of light was noted in the kitchen. Several light fixtures noted to be inoperable.
Provide at least 50 foot candles at a distance of 30 inches from the floor in kitchen area. Replace inoperable light bulbs. Clean plastic shield covers! - 2810 - Dirt/grime buildup noted in the men's & women's bathrooms.
Clean and sanitize floors in these areas. - 0050 - Critical The person in charge (i.e., certified food manager) was not available at the time of inspection.
A certified food manager must be present @ all hours of operations. - 3170 - Broken light shield noted in the kitchen.
Rfeplace broken shield. - 2740 - Received complaint concerning excessive amount of trash and debris in the dumpster area. Broken glass bottles noted in the area. Minimal amount of paper trash also noted in the area.
Clean area and maintain.
Recommend noted violations be corrected by the time of the next inspection.
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