Original Roadhouse Grill, 481 Lancaster Dr Ne, Salem, OR 97301 - Restaurant inspection findings and violations

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Business Info

Restaurant: Original Roadhouse Grill
Address: 481 Lancaster Dr Ne, Salem, OR 97301
Phone: (503) 375-0942
Total inspections: 18
Last inspection: Jan 3, 2013
Score
(the higher the better)
94
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Employee drinks on cutting board
  • Exterior of equipment soiled, shelving soiled
  • Floor soiled around equipment
  • Light missing shield in walk in
Semi-Annual Oct 16, 2006 89
  • Bin not labeled
  • Floor soiled around equipment
  • Inside microwave soiled reach in soiled insided
  • Spray bottle not labeled
  • Walk in light missing shield
Semi-Annual Jan 8, 2007 90
No violation noted during this evaluation. Semi-Annual Dec 20, 2007 100
  • Ice scoop on counter in standing water
  • Reach in soiled with standing water
  • Shelving soiled, food bin soiled
  • Spray bottles not labeled
Semi-Annual Jun 27, 2008 91
  • Handwashing sinks being used for dumping, food prep and thawing throughout. Several non-handwash sinks have either soap or paper towels present.
  • Interior of ice machine has mold build-up. Reach-in coolers on front prep line (meats) have mold growing on doors, gaskets and other moist areas. Hood vents soiled.
  • Prep line cooler near cook line not maintaining foods at 41F or below. Turkey 53F, salmon wraps 52F, chicken 55F, butter 53F. Foods out of temp for less than 1 hour.
  • Several employees have jewelry other than what is allowed for food staff. Food prep includes salads, bread, soups, and drinks.
  • Several food prep staff having/wearing nail polish, artificial nails and/or longer fingernails. Food prep includes salads, bread, soups and drinks.
  • Towels laying on counters near soda/ice to absorb spills. Cardboard lining shelving in walk-in cooler for beer and meats. Counters in bar area have exposed wood.
  • Walls throughout kitchen area soiled with build-up. Floors under and around equipment soiled.
Semi-Annual Nov 5, 2008 88
  • 3 employee beverages without lids. 1 beverage without lid and straw.
  • Egg rolls 65F; Butter 46F. All foods cook line table 46F-51F.
  • Final rinse in kitchen dishwasher 147.5F, 145.5F, 145F.
  • No paper towels at hand sink by beverage station.
  • Soda gun holder soiled at bar. Shield on ice machine soiled.
  • Tongs laying in salad so handle touches food.
Semi-Annual Jun 12, 2009 79
No violation noted during this evaluation. Complaint Jul 1, 2009 100
No violation noted during this evaluation. Complaint Jul 14, 2009 100
  • Several fixtures have steady leaks in the facility: the mop sink; the toilet in the employee bathroom; and the 3-compartment dishwashing sink.
  • The bar dishwasher does not have detectable level of chlorine in sanitizer.
  • The can opener blade and base have food residue and soil. The inside of the ice machine and the lid have residue. The sprayer for the kettle has sticky residue. The hood vents and sides of ovens have soil/grease build-up.
  • The caulking around each sink in the facility is cracked or loose with black residue.
  • The chemical storage room has boxes and clutter and is used to store a floor mixer that is not in use.
  • The cutting board for the salad prep table has deep, uncleanable cuts.
  • The floor in the walk-in with beer kegs has bloody residue under the shelf for raw meat. The floor under the dry storage shelves has debris and soil. The walls under the dishwashing sink and in the bar under equipment and sinks have black residue and soil.
  • The gasket for the salad dispenser is cracked and torn.
  • The handles for ovens, reach-ins, and walk-in doors have sticky residue. The gaskets for walk-ins, reach-ins, and "cold hold" for plates and glasses have soil. The faucet handles for hand sinks have sticky residue. Sprayers in the dishwashing area have residue.
  • The inside of the lid and gasket for the salad dispenser have black residue/soil.
  • The kitchen dishwasher rinse cycle is not reaching 171 F.
  • The lids for the dumpsters are proppped open.
  • There are no handwashing signs in the facility.
  • There is a hole in stainless steel splashguard in the dishwashing area filled with tape and plastic bags. One of the sprayers in the dishwashing area is repaired with plastic and duct tape. There is black tape on the splashguard next to the dishwasher. Both sprayers in the dishwashing area have cracked plastic edges around the nozzle.
  • There is an open bag of brown sugar in the dry storage room. There is a pan of frozen sauce in the walk-in with torn plastic cover. The ice scoop in the bar is stored under the paper towel dispenser.
  • There is residue on top of the dishwasher and soil on the vent above the dishwasher.
Semi-Annual Dec 2, 2009 78
  • The bar does not have chlorine test strips to ensure that the dishwasher sanitizer is 50-100 ppm.
Reinspection Dec 3, 2009 100
No violation noted during this evaluation. Reinspection Dec 9, 2009 100
  • Chemical storage room is used for storage of non-functioning Hobart floor mixer.
  • Some spatulas have gap between blade and wooden handle where food debris and bacteria can collect. The cutting board for prep unit has deep, uncleanable cuts.
  • The cover for the salad dispenser is cracked and uncleanable.
  • The hand sink in the bar; in the prep line, and in the dessert prep area have sticky residue on faucet handles. The paper towel dispenser in the bar had tangled paper that would not allow dispenser to work; also has residue.
  • The lids for dumpster and recycling bin are open.
  • The salad dispenser has residue on the molding and top of the dispensing chute.
  • The top of the plate chiller and the gasket along the inside edge have residue/food debris. The gaskets for the walk-in doors and prep unit doors have food debris/residue. Several pieces of equipment have residue along seams, around switch plates, set screws, and dials. The base of the can opener has sticky residue.
  • There is a tray of raw beef sitting on top of kegs of beer in cooler.
Semi-Annual Apr 9, 2010 80
  • The floor under shelves in walk-in has debris and soil. The floor under soda syrup boxes has residue from spill. Floor drains have residue in kitchen, food prep areas, and bar. There is residue on wall around hand sinks and around dishwasher.
  • The hot water handle for hand sink in the bar is broken. There are tongs in the basin of hand sink in the condiment area.
  • The inside of the lids for the salad dispenser in the grill area have residue. The inside of the ice machine has black residue on the chute.
  • The main dishwasher rinse temperature is 152 after tank is re-filled. It warms to 160.5 F but takes more than 30 minutes to heat. The bar dishwasher has less than 50 ppm chlorine sanitizer.
  • There is food debris and residue in several areas, including gaskets of prep units, handles for refrigerators and prep units. The fan guards in the walk-in have dust, as well as light fixtures. The vent covers on the ice machine have dust. The sprayers have residue on nozzle and around handle.
  • Two ice cream containers in walk-in freezer are uncovered. There are open bags of salt in the dry food storage area.
Semi-Annual Sep 27, 2010 83
No violation noted during this evaluation. Reinspection Oct 14, 2010 100
  • Employee wipes hands on apron and does not notice it is time to wash hands. Employee washes hands and uses wiping cloth to dry hands.
  • One set of shelves in the salad walk-in is rusted and uncleanable. The top of the Hobart floor mixer has cracked and missing pieces.
  • The cutting boards at prep unit in grill area have deep, uncleanable cuts.
  • The dumpster lid is open at beginning of inspection.
  • There are some "to-go" containers that are stored face-up in dry food storage area.
  • There is a wiping cloth on counter in the bar.
  • There is food debris and residue on gaskets for prep units, cold drawers, and reach-ins. There is residue on sprayers and handles of sprayers. There is residue on faucet handles for handwashing sinks. There is residue and dust on "ceiling" of pass-through from fryer area to grill area.
  • There is food debris and residue on mobile metal shelves in produce walk-in.
  • There is residue under raw meat in keg walk-in (appears to be dried blood). There is black residue on wall behind the hand sink in dishwashing area. There is dust on overhead vent covers and fan guards in the salad walk-in. There is debris and soil on floor of dry food storage area, including paper, food packets, onion skin, plastic lid, and a straw.
Semi-Annual Mar 16, 2011 84
  • Ice buckets are stored directly on the floor in front of the ice machine. Ice buckets are sometimes placed on counter tops and tables when ice bins are being filled.
  • The caulking around the soup station and in dishwashing area is cracked and stained. There is a cracked and peeling ceiling tile above the ice machine.
  • The lights in the walk-in near produce sink are not covered.
  • The plastic "window" for lettuce dispenser is cracked. The top of the Hobart floor mixer is cracked and part of it is missing. The small freezer in cook line has cracked plastic on door frame.
  • There is black residue on plastic chute inside the ice machine. There is residue on plastic opening and gaskets for lettuce bins.
  • There is dust on compressor in walk-in near produce sink. There is soil on the floor in dry food storage area. There is residue on light switches.
  • There is food residue inside meat grinder in meat cutting room and on housing for Hobart floor mixer. A wire whip for Hobart mixer is stored as clean with food residue and is found resting on pipe under food prep sink.
  • There is residue on faucets and handles for handwashing sinks, soap dispensers, and towel dispensers. There is excessive residue around the hand sink in the bar.
  • There is residue on many gaskets for refrigerators, prep units, and food drawers. Sprayers at produce sink, dessert bar, soup station have residue on handles and nozzle. Handles for plate chiller and food drawers have residue. There is dust on the vent covers for ice machine.
  • Unable to locate thermometer in prep unit for cook line.
Semi-Annual Nov 8, 2011 82
  • Cutting board in fryer area has uncleanable surface.
  • Gasket for salad dispenser in grill area is cracked. Some prep units have cracked or torn gaskets.
  • Prep unit in grill area, in fry area do not have thermometers.
  • Shelves inside some reach-in refrigerators and in produce walk-in are rusted.
  • Some sprayers have residue inside collar and on handle. Lid and handle for prep unit in fryer area has sticky residue. Shelves in dry food storage area have food residue. Metal tub in bar used to hold ice and bottles of beer has pink and black residue on seam at bottom edge. There is residue on outside of salad dispenser in grill area. Some gaskets have food debris and residue.
  • There are no paper towels at hand sink in grill area.
  • There is black residue on metal chute inside the ice machine.
  • There is food residue on ceiling for pass-through between cook line and grill area. There overhead vents and fire suppression pipes in the cook line have build-up of "fuzzy dust." There is residue inside salad dispenser in the grill area.
  • There is soil on floor of pantry cooler. Floor drains in bar have black residue.
Semi-Annual May 31, 2012 80
  • [multiple violations]
  • [multiple violations]
Semi-Annual Jan 3, 2013 94

Violation descriptions and comments

Oct 16, 2006

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jan 8, 2007

REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jun 27, 2008

REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.

Nov 5, 2008

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: Except for plain rings such as wedding bands, food employees may not wear jewelry on their arms or hands while preparing food.
REQUIRED CORRECTION: Food employees must keep their fingernails trimmed, filed and maintained so the edges and surfaces are cleanable and not rough. Unless gloved, a food employees may not wear fingernail polish or artificial nails when working with exposed food.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jun 12, 2009

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.

Dec 2, 2009

REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  If immersion in hot water is used for sanitizing in a manual operation, the temperature shall be maintained at 171°F (77°C) or above.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables or returnables used with materials containing food residue and used outside of establishment shall be designed and constructed with tight-fitting lids, doors or covers. Refuse and recyclable waste handling units shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and under the equipment.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Dec 3, 2009

REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.

Apr 9, 2010

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED CORRECTION: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.

Sep 27, 2010

REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Mar 16, 2011

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Nov 8, 2011

REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

May 31, 2012

REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jan 3, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave Ovens.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

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