Abingdon's Broadway, 5671 Virginia Beach Boulevard, Norfolk, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 15, 2009 | Routine | 2 | 7 | Details / Comments |
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July 16, 2009 | Follow-up | 2 | 2 | Details / Comments |
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July 02, 2009 | Routine | - | - | Details / Comments |
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April 29, 2009 | Follow-up | 1 | 1 | Details / Comments |
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April 03, 2009 | Routine | - | - | Details / Comments |
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December 11, 2008 | Routine | 1 | 4 | Details / Comments |
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August 18, 2008 | Routine | 2 | 2 | Details / Comments |
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February 11, 2008 | Routine | 3 | 7 | Details / Comments |
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November 29, 2007 | Routine | 3 | 6 | Details / Comments |
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August 29, 2007 | Routine | 1 | 4 | Details / Comments |
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May 23, 2007 | Routine | 1 | 3 | Details / Comments |
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February 07, 2007 | Routine | 3 | 10 | Details / Comments |
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November 15, 2006 | Routine | 2 | 5 | Details / Comments |
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August 03, 2006 | Routine | 1 | 5 | Details / Comments |
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February 28, 2006 | Follow-up | 1 | 4 | Details / Comments |
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February 01, 2006 | Routine | 3 | 7 | Details / Comments |
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November 02, 2005 | Routine | 2 | 14 | Details / Comments |
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June 30, 2005 | Routine | 0 | 9 | Details / Comments |
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May 05, 2005 | Routine | 0 | 9 | Details / Comments |
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January 31, 2005 | Routine | 2 | 12 | Details / Comments |
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August 12, 2004 | Routine | 2 | 5 | Details / Comments |
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August 12, 2004 | Routine | 2 | 6 | Details / Comments |
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July 18, 2003 | Routine | 0 | 3 | Details / Comments |
October 15, 2009 (Routine)
Violations:
- 3-304.12 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3-307.11 - Bottle drinks submerged in water
Protect food from miscellaneous sources of contamination. - 4-101.111 - The nonfood contact surface of the wood behind bars is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-601.11b - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment:inside of microwave.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.11 - Critical Surfaces of the Ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface 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. - 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.111 - Critical Repeat Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Floor behind bar noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
July 16, 2009 (Follow-up)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Obtain a valid food service managers card. You must register CFM with city of norfolk - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 4-501.11 - Repeat Freezer floor was observed in a state of disrepair and damaged.
Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 5-205.15 - Critical Repeat A recent repair to plumbing system components of the 3 compartment sink are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
Repairs to freezer and sink are under contract, employee has registered for august CFM class.
July 02, 2009 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Obtain a valid food service managers card. You must register CFM with city of norfolk - 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Soda canisters at back bar.
Elevate food storage onto approved shelving with minimum 6"" legs or casters. - 4-501.11 - Repeat Freezer floor was observed in a state of disrepair and damaged.
Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda gun holsters.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.15 - Critical Repeat A recent repair to plumbing system components of the 3 compartment sink are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.111 - Critical Repeat Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Fruit flies
April 29, 2009 (Follow-up)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
Contact Norfolk Dept of Health to register CFM. - 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
April 03, 2009 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
Contact Norfolk Dept of Health to register CFM. - 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3-304.12 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 4-202.16 - The nonfood contact surface of the walk-in shelves 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. - 4-501.11 - Walk-in freezer door was observed in a state of disrepair and damaged.
Repair door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface 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. - 4-602.13 - The nonfood contact surface of the storage shelves and cooking equipment had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level pre rinse hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. - 5-205.15 - Critical Repairs to plumbing system components of the sink faucet and drains are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 5-402.11 - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
Eliminate the direct connection between the sewer line and the cited equipment. - 6-501.111 - Critical Methods are not being used to control pests.(fruit flies)
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Vent hood and floor 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.
December 11, 2008 (Routine)
Violations:
- 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a Quats chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 4-602.12 - 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. - 4-602.13 - Corrected During Inspection Slime on deflection plate of ice bin.
Clean. - 6-202.11 - Light bulb inbeer cooler not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 7-102.11 - Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
August 18, 2008 (Routine)
Violations:
- 3-501.18 - Critical The prepared ready-to-eat (RTE) luncheon meat in the refrigeration unit is not properly dated for disposition.
Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 3-501.18 - Critical The commercially processed ready-to-eat (RTE) pans of vegtables in the refrigeration unit was not discarded by the ""consume by"" date.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 4-202.18 - Wrong placement of hood filters. Horizontal vs verticals
Filters should be placed vertical for the greas to drip on the extraction trough. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: wood at the bars untreatet.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11 - Repeat Observed accumulations of grime debris on the following food contact surfaces: soda guns at the bars.
Clean and sanitize these surfaces for food contact. - 7-102.11 - Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Bleach test strips.
February 11, 2008 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
Register for the next available class. - 3-307.11 - At the bar # 3 the drink salt was exposed to environmental and other contamination.
Protect food from miscellaneous sources of contamination. - 4-302.14 - Repeat There is no test kit located at the bars for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-601.11 - Soiled soda guns at the 4 bars
Keep clean. - 4-602.13 - Bar area #3 with glass mat stuck on the surface.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 5-402.11 - Critical No backflow preventer on hand sink in the kitchen
Install a backflow preventer. - 6-301.11 - Soap was not provided at the hand washing lavatory in the bars
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No hand towels at all the bar areas
Provide towels near the handsinks. - 6-501.17 - Carpet flooring at the VIP bar area.Absorbent materials are being use on the floor
Use non absobent meterials for floor. - 7-101.11 - Critical Repeat Unmarked chemical cleaners in spray bottles.
Always mark liquids and powders when removed from original container.
November 29, 2007 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Obtain a valid food service managers card. - 4-202.15 - Soiled can opener blade..
Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement. - 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-602.11 - Critical Soiled soda gun nozzles, soiled can opener blade.
Must clean 1/24 hrs. - 4-602.12 - 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. - 5-202.14 - Treats on faucets
Need to get backflow preventers for the faucets with treats or remove the treats. - 5-501.17 - 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. - 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the Kitchen hand sink.
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 - 7-102.11 - Critical Working containers of emicals are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
August 29, 2007 (Routine)
Violations:
- 4-203.12 - No thermometer for ambient (air/water) temperature measuring device (dual or degrees Fl) located in the Walk in refrigerator, bar sink, is not easily readable.
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. - 5-501.17 - 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. - 6-301.12 - No disposable towels were provided a the hand washing lavatory at the bar sinks.
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 - 6-304.11 - No ventilation in mens bathroom.
Repair. - 7-101.11 - Critical Unlabeled containers with cleaners.
Provide manufacturer's label on containers of that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
May 23, 2007 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
Make arrangements for a person to acquire the certification. - 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: Knife wooden block.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 6-202.11 - Repeat Light bulb in Walk in freezer and refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
Establishment now has new managment.
February 07, 2007 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
Arrange for a person to attend the appropriate class to gain the appropriate knowledge to become Certified Food Manager. - 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3-303.11 - Ice used as a medium for cooling the exterior surfaces of drink tubes is also for drink ice.
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. - 4-201.11 - Block of knifes is used to store knifes.
Use equipment that can be washed rinsed and sanitized. - 4-204.13 - Frail tip of ice scoop.
Replace flailed equipment. - 4-302.14 - Repeat Incompatible test strips with sanitizer.
Need to get sanitizer and test strips for the same chemical. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan grills in vault,walls in vault, Aluminum foil covering shelves in vault, fan grill of beer cooler
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Forman grill
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.12 - 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. - 6-202.11 -
- 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bar handsinks.
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 - 6-501.14 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 7-102.11 - Critical Unlabeled chemical.
Label all liquids and powders when they are place in another container. - 7-201.11 - Critical Unmarked cleaner stored on same shelve with napkins and ss gloves.
Store cleaners at their appropriate area when not in use.
November 15, 2006 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Obtain a valid food service managers card. - 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-501.11 - The can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 4-601.11 - The nonfood-contact surfaces of the pots heavily carbonated.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.13 - The nonfood contact surface of the ice deflection plate had accumulations of mildew.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-301.11 - Soap was not provided at the hand washing lavatory in the bars
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 7-101.11 - Critical Original containers of cleaners does not have a legible manufacturer label
Provide manufacturer's label on containers of cleaner that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
August 03, 2006 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. - 4-601.11 - Observed accumulations of grime on the following food contact surfaces: ice machine needs cleaning
Clean and sanitize these surfaces for food contact. - 6-202.11 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.11 - Counter tops at the bar areas are in need of repair, handsinks in the ladies rest-room need recaulking, a few lights were observed to be out in the bar area, molding needs to be replaced and counter tops are in disrepair in the front mens' rest-room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Manager needs to ensure that handsinks are cleaned thourougly and the urinals need to be cleaned in the front mens restroom.
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.
February 28, 2006 (Follow-up)
Violations:
- 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card. Manager has enrolled cook for class.
Food establishments are required to possess a certified food manager. Obtain a certified food manager as soon as possible. - 3-402.12 - Repeat Refrigeration temperatures are not being monitored at least twice a day and the temperatures of food is not being taken upon delivery.
Manager needs to ensure that temperatures are taken on refrigeration units twice a day and on food that is being delivered. - 4-501.11 - Repeat Ice machine behind the bar and in the kitchen, walk-in freezer floor and walk-in floor was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Observed equipment that is no longer in working and not in use stored in kitchen. Observed bar sink to be leaking water. Counter tops at the bar are not easily cleanable or durable.
Repair these items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair them , replace it. - 6-202.11 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-501.12 - Repeat Urinals in mens rest-room noted in need of cleaning.
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.
February 01, 2006 (Routine)
Violations:
- 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.The person in charge failed to posses a certified food service manager's card.
A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. - 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed dented can goods.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-402.12 - Refrigeration temperatures are not being monitored at least twice a day and the temperatures of food is not being taken upon delivery.
Manager needs to ensure that temperatures are taken on refrigeration units twice a day and on food that is being delivered. - 4-204.112 - Repeat There was no temperature measuring device located in the walk-in freezer and beer coolers that also contain dairy products..
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Repeat Ice machine behind the bar and in the kitchen, walk-in freezer floor and walk-in floor was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Observed equipment that is no longer in working and not in use stored in kitchen. Observed bar sink to be leaking water.
Repair these items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair them , replace it. - 6-202.11 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-301.11 - Soap was not provided at the hand washing lavatory in the rear bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the handsinks in the kitchen and behind the bar.
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 - 6-303.11 - Less than 10 foot candles of light was noted in the both the walk-in and walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 7-201.11 - Critical Repeat Containers of cleansers and paints are not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Manager will enroll in certified food managers class by 2/206. Also a re-inspection will be conducted 3/1/06 to observed the corrections. See additional inspection comments on the Critical Procedures Report.
November 02, 2005 (Routine)
Violations:
- 4-202.16 - The nonfood contact surface of the walk-in freezer door and rear beer cooler 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. - 4-204.112 - Repeat There was no temperature measuring device located in the beer coolers that contain potentially hazardous food.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at all the bar service counters. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-501.11 - Ice machine door behind bar area and the ice machine in the kitchen was observed in a state of disrepair and damaged. Ice machine behind the bar needs a door and the ice machine in kitchen needs a pipe to prevent it from leaking
Repair the ice machines to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the ice machines, replace it. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 3 compartment sink that is not being used that frequently needs to be cleaned. Clean all beer coolers. Observed odors from them and the front beer cooler in need of defrosting. Filters in the ventilation hood need to be cleaned.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: clean glasses stored at bar area, and the blenders that are used to make drinks at the bar and the shot measurers also need to be cleaned. Clean all the drink sprayer nozzles and holders.
Clean and sanitize these surfaces for food contact. - 5-403.11 - Critical Sewage disposes of in an unapproved disposal system or discharged improperly. Observed the use of a bucket to catch water from ice machine.
All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. - 6-202.11 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent. Observed missing light covers in kitchen.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap under the rear exit 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. - 6-301.11 - Soap was not provided at the hand washing sink in the front bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No disposable towels were provided a the hand washing sink at the front bar area.
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 - 6-501.11 - Hand sink in the rear bar area is leaking in the drain line. Water leaking at the gasket area (CORRECTED). Urinal needs to be repaired in men's rest-room. Ladies rear rest-room bathroom needs to be repaired. Sinks in the front ladies rest-room need to be re-culked. Counter tops throughout the larger side of the establishment are not easily cleanable and need to be replaced. Ceiling tiles need replacing in rest-rooms.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Floors under the fryer and oven were noted in need of cleaning. The men's rear rest-room was noted to have a strong smell of urine although it had been recently cleaned. Staff needs to ensure that the men's rest-room is being cleaned at a frequency that will prevent such odors.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Mops and brooms not hung up to air dry. Observed mop stored in mop water in mop bucket.
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. - 6-501.18 - Handwashing facilities are unclean and not maintained. Observed the front bar handsink in need of cleaning and slow to drain. Also observed the handsink in the kitchen to slow to drain also.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 7-201.11 - Critical Containers of paints not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
June 30, 2005 (Routine)
Violations:
- 4-101.111 - The nonfood contact surface of the walk-in door (freezer) is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust/dirt: Shelving behind the rear bar area needs to be cleaned and sanitized on a more frequent schedule. Observe the shelving in which clean glasses are stored to have an accumulation of dust. Shelving over the three compartment sink is in need of cleaning as well.Observed accumulations of grime and debris on the following food contact surfaces: Clean glassware
Maintain nonfood-contact surfaces of equipment clean.Clean and sanitize these surfaces for food contact. - 5-202.12 - Repeat Water from the handwashing sink at middle bar was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 5-501.113 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 6-202.11 - Repeat Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-501.11 - Repeat The handsink located at the rear bar is in need of repair. There is a light out at the rear bar area and also light bulbs are needed in the rear men's rest-room and light bulb is out in the front ladies rest-room. Men's rest-room door needs to be tightened.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Toilet urinals located in men's rest-room noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
May 05, 2005 (Routine)
Violations:
- 3-304.13 - Linens in contact with food contact surfaces. Observed clean dishware stored on linen table cloth.
Cease use of linens or napkins with food contact surfaces unless they are used to line a container for the service of foods. - 4-204.112 - There was no temperature measuring device located in the coolers located along the bar areas and walk-ins which contain potentially hazardous foods (diary products).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-903.12 - Clean equipment/utensils were found stored at the @LOCATION@.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 5-202.12 - Water from the handwashing sink at the middle and front bar areas was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 6-202.11 - Repeat One set of light bulbs in the kitchen area shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-301.11 - Soap was not provided at the handsink behind the middle and rear bar areas and also at the handsink in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - No disposable towels were provided a the handsink at the front, middle and rear bar handsinks and also the handsink 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 - 6-501.11 - Repeat The handsink in the rear bar area, the toilet in the rear ladies rest-room, the sink basin in the men's front rest-room, the door to the ice machine, the bottom of the walk-in doors and counter tops are not maintained in good repair.
Maintain physical facilities in good repair and repair these items. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floors between the stoves and the deep fryers noted in need of cleaning and also the urinals in the men's rest-room.
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.
Owner needs to have ventilation system inspected. Also repeat violations and critical violations need to be addressed immediately.
January 31, 2005 (Routine)
Violations:
- 4-501.11 - Repeat The door gasket of the walk-in freezer and refrigerator is damaged.(kick plate)Several beer coolers were observed in a state of disrepair and damaged. Observed the beer coolers rusted, not easily cleanable and not working.Walk-in refrigerator and freezer floor was observed in a state of disrepair and condition that prevents necessary maintenance and easy cleaning. Also the door of the walk-in freezer in a state of disrepair.
Repair or replace the walk-in freezer and refrigerator door gasket in accordance with the manufacturer's specifications. Repair / Replace beer coolers so that it is restored to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice bucket
Clean and sanitize these surfaces for food contact. - 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 5-202.11 - Critical The toilet in the mens' rest-room was not easy to clean because the component is damaged or condition is in poor repair. Observed it to be leaking. Also observed the toilet to be leaking in womens' restroom also behind the toilet seat.
Repair or replace the faucet and toilet to provide a surface that is continuous, accessible, smooth, and easily cleaned. - 5-501.113 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent. Observed light covers missing in kitchen area. Light shield in kitchen are in poor repair and need replacing.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-202.14 - Toilet room is not completely enclosed. Observed door in mens' rest-room not able to close.
Provide toilet rooms that are completely enclosed. 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. - 6-303.11 - Less than 10 foot candles of light was noted in the mop dry storage area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.11 - Roof and ceiling throughout establishment are not maintained in good repair. Observed many areas of the ceiling in need of repair and replacement in the following rooms: Bathrooms (womens' and mens'), kitchen, storage areas, and main lounge areas. Also handsink located at the rear bar area noted damaged, not easily cleanable and in need of repair or replacement. Observed several light bulbs throughout the facility that need replacing. Vents in kitchen in need of cleaning and need to be cleaned frequently
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Critical Repeat Methods are not effective that are being used to control pests ( drain flies).Harborage conditions exist. (drains)
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Urinals in the mens' rest-room observed containing cigarette butts, slow to drain and noted in need of cleaning.
Facility must be cleaned as frequent as necessary to keep it clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - 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. - 6-501.18 - Handwashing facilities ( mens' and womens' rest-room) are unclean and not maintained. Observed hand basins in need of cleaning. Handsinks are also slow to drain and drains need to be cleaned.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
August 12, 2004 (Routine)
Violations:
- 3-304.12 - In-use utensils improperly stored between use. Ice scoop was observed damaged.
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. Replace ice scoop. - 6-501.111 - Critical Harborage conditions exist. Drain Flies located near Bar drains.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.111 - Critical Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-101.111 - The nonfood contact surface of the Bar surfaces 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. - 6-201.11 - Ceiling in the kitchen and dining area are not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 4-202.18 - Grease extraction filters in the hood system are damaged (2 filter units)
Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. - 4-501.11 - Both walkin refrigeration doors were observed in a state of disrepair and damaged. Doors do not close properly and insulating side is in disrepair. Walking foot kick pad is a state of disrepair
Repair the walkin refrigeration doors 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 refrigeration door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 5-202.11 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
Repair or replace the 3 compartment sink and handwashing station faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
August 12, 2004 (Routine)
Violations:
- 3-304.12 - In-use utensils improperly stored between use. Ice scoop was observed damaged.
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. Replace ice scoop. - 6-501.111 - Critical Harborage conditions exist. Drain Flies located near Bar drains.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.111 - Critical Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-101.111 - The nonfood contact surface of the Bar surfaces 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. - 6-201.11 - Ceiling in the kitchen and dining area are not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 4-202.18 - Grease extraction filters in the hood system are damaged (2 filter units)
Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. - 4-501.11 - Both walkin refrigeration doors were observed in a state of disrepair and damaged. Doors do not close properly and insulating side is in disrepair. Walking foot kick pad is a state of disrepair
Repair the walkin refrigeration doors 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 refrigeration door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 5-202.11 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
Repair or replace the 3 compartment sink and Handwashing sation faucets to provide a surface that is continuous, accessible, smooth, and easily cleaned. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a CL based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Reinspection required for general facility maintenance Possible roof leak and other structure maintenance
July 18, 2003 (Routine)
Violations:
- 3-501.13 - 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 3. As part of the cooking process - 6-501.18 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 4-501.11 - Ice cream freezer, steam table, and dishwasher were observed in a state of disrepair and damaged.
Repair the above noted 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 above noted equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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