July 30, 2009 (Critical Procedures)

February 11, 2009 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat Cubed chicken cold holding in top of 2 door line prep observed at 51oF.. CORRECTED>>Moved away from panini grill.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-402.11 - Repeat The caulking at teh ware washing table is moldy and in disrepair.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No handwashing signage in employee toilet.
  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. A sign or poster is required to remind food employees to wash their hands.
• 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food. Several lights out throughout kitchen area.
  The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - The FRP wall board is peeling in emp;oyee toilet.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.14 - Intake and exhaust air ducts are not clean and/or filters are not changed. Exhaust fan cover in men's toilet is in need of cleaning.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
• 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
  Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.

October 20, 2008 (Critical Procedures)

• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands (cook touched beef wrap with bare hands after removing from the pannini press).
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

June 18, 2008 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw tuna was observed stored over peas and Rabeh (made with cooked beef ) inside the "True" freezer.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-302.12 - Repeat Containers of spices, rice, and a variety of chopped nuts are not identified with the common name of the food.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Bottom surface of container with chopped walnuts was observed in direct contact with chopped parsley inside the "True" 1 door prep refrigerator.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. Bowls without handles were observed being used as a scoop for the salt in the dry storage room and the salt and pepper in the serving line.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths were observed under cutting boards and on equipment surfaces.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures:1. Cooked diced chicken at 52oF and Hummus at 46oF in the center "True" 2 door prep refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.18A - Critical The green beans in sauce exceeds the temperature and time combination, does not bear a date or day, and/or is inappropriately marked with a date or day that exceeds the temperature and time combination.1. A container with green beans in sauce prepared and dated on 6/7/08 was observed inside the "True" 2 door prep. The green beans in sauce exceeded the temperature and time combination.
  A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in paragraph 3-501.17(A). Refrigeration prevents food from becoming a hazard by significantly slowing the growth of most microbes. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. Date marking is the mechanism by which the Food Code requires active managerial control of the temperature and time combinations for cold holding.
• 4-101.19 - The nonfood-contact surface of the aluminum paper used to line the grease catching tray of both the stove and grill is not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-201.11 - Repeat The "Kenmore" household microwave oven located in the food service waiting area is not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-402.11 - The seal of the spray sink by the mechanical warewasher was observed in need of caulking.
  Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed; or (2) Elevated on legs as specified under paragraph 4-402.12(D). This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 4-501.11 - The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:1. The "True" 2 door prep refrigerator is not able to refrigerate to 41oF or less.2. The gasket of the "True" 2 door prep refrigerator to the right was observed broken.3. Ice bin located at wait area is leaking.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. Both the outside grease barrel and dumpster were observed uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.1. One light is out in the hood over the grill.
  The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-303.11 - The light intensity is below 20 foot candles the mopsink room and area by the warewashing room. A couple of ceiling lights are out.
  The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.1. A spray bottle containing a clear liquid hanging on the shelf by the "True" 2 door prep unit was observed unlabeled.2. A spray bottle containing a light green liquid found in the warewashing room was observed unlabeled.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 28, 2007 (Critical Procedures)

• 2-102.11C - Critical The certified food manager (CFM) was unable to identify the "Five Big" foodborne illnesses and the correct concentration of chlorine for the three compartment sink.
  Review over the information packet concerning the "Five Big" foodborne illnesses and expand the review to include your food employees as well.
• 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. A waitress was observed slicing lemons, for customer's drinking water, with her bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-501.16A2 - Critical The following foods were observed cold holding at the improper temperature:1. Cooked Chickpeas at 49F in the walk-in cooler (Recommend using shallower pans or reduce the amounts in the gallon buckets)2. Falafel at 47F in the True two door prep unit #2 (middle unit).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.1. The fan guards in the Kolpak walk-in cooler was observed with excessive quantities of dirt and dust.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

March 22, 2007 (Routine)

• 3-302.12 - Repeat Unlabeled bulk food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Utensils are stored in food bins on prep unit with handles touching food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Tahini and cases of bottled water stored on the floor in stock room.Bags of pita bread stored on floor in walk in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-401.11A1 - Critical The tuna was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Order of tuna observed cooked to 115oF.
  Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
• 3-501.16 - Critical Repeat Large container of cooked chicken breasts observed on counter at 99oF.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Cookies, brownies, etc. wrapped in cellophane and for sale on cash register counter are unlabelled.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-201.11 - The Kenmore non-commercial microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-501.113 - Repeat Outside grease barrel was uncovered.
  Cover all waste containers when not in continuous use.
• 6-301.14 - Repeat No handwashing signage in men's and women's restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Critical Repeat Working containers of chemical spray bottles 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.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

August 23, 2006 (Routine)

• 2-401.11 - Corrected During Inspection Critical The personnel is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-301.11 - Corrected During Inspection Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Tuna over eggplant in the walk in refrigerator and raw beef over turkey in prep refrigerator #2.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. The water spray bottle is not labelled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Knives stored wedged between prep refrigerators and counters.
  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 140oF and the container.
• 4-903.11 - Clean plastic cutlery were observed stored uncovered or with the food contact surface facing upward (by the pick up area).
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11 - Corrected During Inspection The handwashing stations in the kitchen are being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 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/recyclables has no drain plug.
  Replace the drain plug for the refuse container.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Handwashing signs are missing from the customer rest-rooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Critical Repeat Working containers of bleach in a spray bottle 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.

April 04, 2006 (Routine)

• 3-301.11 - Critical Repeat The scoop handle was found in the ice in the ice machine.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Repeat Spray bottles with water in them by the grill are not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14 - Wiping cloths improperly stored between use. Wiping clothes are not being stored in a sanitizer solution after use. Numerous clothes were seen sitting out by the grill area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16 - Critical Chicken left out on the toaster hot holding at 130oF should be reheated.
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution in the wipe cloth buckets.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda nozzle.
  Clean and sanitize these surfaces for food contact.
• 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 4-901.11 - Plastic tubs were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-205.15B - The spray nozzle leaks.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 7-102.11 - Critical Working containers of a yellow liquid and another one of a green liquid by the dishwasher 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.
• 7-202.11 - Critical Hot Shotz Ant and Roach spray was found in the establishment and is not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

September 08, 2005 (Routine)

• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Chef handling falafel and green onions with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Spray bottles with water are not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use utensils improperly stored between use.Utensils found in standing water.
  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 140oF and the container.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving (downstaris and under vacuums) 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/wine cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - Repeat The cutting board(s) along the prep units and work tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 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: hood filters are greasy, fan guards inside beer/wine cooler, lime build up on the dishwasher.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener, soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Bags of charcoal stored on the floor in the back.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.Grease and spilled trash on the pavement around the dumpster.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front doors are propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the warewash room (overhead lights are out).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Ceiling tile sagging in the back over the mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Harborage conditions exist.Flies noted in the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Wall juncture along the sprayer sink is moldy (caulking).
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 08, 2005 (Routine)

• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Chef handling falafel and green onions with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Spray bottles with water are not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use utensils improperly stored between use.Utensils found in standing water.
  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 140oF and the container.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving (downstaris and under vacuums) 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/wine cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - Repeat The cutting board(s) along the prep units and work tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 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: hood filters are greasy, fan guards inside beer/wine cooler, lime build up on the dishwasher.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener, soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Bags of charcoal stored on the floor in the back.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.Grease and spilled trash on the pavement around the dumpster.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front doors are propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the warewash room (overhead lights are out).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Ceiling tile sagging in the back over the mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Harborage conditions exist.Flies noted in the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Wall juncture along the sprayer sink is moldy (caulking).
  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.

April 28, 2005 (Routine)

• 3-304.12 - In-use utensils improperly stored between use. Utensils stored in room temperature water.
  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 140oF and the container.
• 4-101.19A - Repeat A wood crate and wood shelving used downstairs.
  Seal or paint the wood to allow for cleaning.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving downstairs are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - There was no temperature measuring device located in the glass door beer refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - The cutting board(s) by the hood on the prep refrigertor and by the walkin refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor in the storage downstairs.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employees room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-303.11 - Repeat Inadequate light was noted under the hood (one light out).
  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.
• 6-303.11 - Repeat Inadequate light was noted in the walkin refrigerator.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

April 28, 2005 (Routine)

• 3-304.12 - In-use utensils improperly stored between use. Utensils stored in room temperature water.
  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 140oF and the container.
• 4-101.19A - Repeat A wood crate and wood shelving used downstairs.
  Seal or paint the wood to allow for cleaning.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving downstairs are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - There was no temperature measuring device located in the glass door beer refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - The cutting board(s) by the hood on the prep refrigertor and by the walkin refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor in the storage downstairs.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employees room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-303.11 - Repeat Inadequate light was noted under the hood (one light out).
  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.
• 6-303.11 - Repeat Inadequate light was noted in the walkin refrigerator.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

January 26, 2005 (Routine)

• 3-301.11 - Corrected During Inspection Critical An improper scoop was found in the salt container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Unlabeled food containers (salt).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor (Pots of chick peas and boxes of oil).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14 - Corrected During Inspection Critical Chili soup noted not being adequately cooled to prevent the growth of harmful bacteria (It was found at 57oF in the walk-in refrigerator in a 10 gallon bucket; it was cooked the previous day).
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-101.19A - A wooden spoon/paddle is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving in the downstairs storage room are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: top of the dish machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Repeat Boxes of cleaning supplies and dish machine racks were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The counter hand sink faucet fixture by the juicer was noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies rest-room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-303.11 - Repeat Inadequate light was noted in the "True" 2-door freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

January 26, 2005 (Routine)

• 3-301.11 - Corrected During Inspection Critical An improper scoop was found in the salt container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Unlabeled food containers (salt).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor (Pots of chick peas and boxes of oil).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14 - Corrected During Inspection Critical Chili soup noted not being adequately cooled to prevent the growth of harmful bacteria (It was found at 57oF in the walk-in refrigerator in a 10 gallon bucket; it was cooked the previous day).
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-101.19A - A wooden spoon/paddle is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving in the downstairs storage room are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: top of the dish machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Repeat Boxes of cleaning supplies and dish machine racks were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The counter hand sink faucet fixture by the juicer was noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies rest-room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-303.11 - Repeat Inadequate light was noted in the "True" 2-door freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

September 20, 2004 (Routine)

• 5-205.15B - Plumbing connections under the two kitchen handsinks piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-202.16 - Repeat The nonfood contact surface of the milk crate used as shelving 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.
• 6-501.12 - Repeat The floor in the downstairs storage room was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111 - Repeat Mouse harborage conditions exist in the downstairs storage room.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (pita bread) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-903.11 - Repeat The dish machine racks and boxes of beer were found where they were exposed to splash, dust, or other contamination on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.113 - Repeat The strip mall trash compactor door, the grease dumpster lid and the cardboard dumpster lid were found open.
  Cover all waste containers when not in continuous use.

September 20, 2004 (Routine)

• 5-205.15B - Plumbing connections under the two kitchen handsinks piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-202.16 - Repeat The nonfood contact surface of the milk crate used as shelving 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.
• 6-501.12 - Repeat The floor in the downstairs storage room was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111 - Repeat Mouse harborage conditions exist in the downstairs storage room.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (pita bread) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-903.11 - Repeat The dish machine racks and boxes of beer were found where they were exposed to splash, dust, or other contamination on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.113 - Repeat The strip mall trash compactor door, the grease dumpster lid and the cardboard dumpster lid were found open.
  Cover all waste containers when not in continuous use.

April 13, 2004 (Routine)

• 3-501.17 - Critical Some prepared, refrigerated ready-to-eat chicken in walkin cooler held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-302.11 - Critical Raw meat stored over cooked food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-501.111C - Critical Some mouse droppings on floor in storage room and at the water heater.
  When pests are found use methods 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.
• 4-501.114 - Critical Dish machine not ejecting sanitizer.
  Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.
• 6-501.12 - Storage room floor and floor around water heater 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.
• 3-302.12 - Repeat Some bulk food containers not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-202.16 - Repeat Milk crates used as shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.12 - Repeat The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.11 - Prep refrigerator top cover missing handle.
  Repair.
• 4-903.11 - Some dish racks were found where they were exposed to splash, dust, or other contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-303.11 - Repeat One light out in the walkin cooler.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at one kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-204.112 - Thermometers in prep refrigerators not visible (Corrected).
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use (Corrected).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

April 13, 2004 (Routine)

• 3-501.17 - Critical Some prepared, refrigerated ready-to-eat chicken in walkin cooler held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-302.11 - Critical Raw meat stored over cooked food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-501.111C - Critical Some mouse droppings on floor in storage room and at the water heater.
  When pests are found use methods 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.
• 4-501.114 - Critical Dish machine not ejecting sanitizer.
  Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.
• 6-501.12 - Storage room floor and floor around water heater 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.
• 3-302.12 - Repeat Some bulk food containers not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-202.16 - Repeat Milk crates used as shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.12 - Repeat The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.11 - Prep refrigerator top cover missing handle.
  Repair.
• 4-903.11 - Some dish racks were found where they were exposed to splash, dust, or other contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-303.11 - Repeat One light out in the walkin cooler.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at one kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-204.112 - Thermometers in prep refrigerators not visible (Corrected).
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use (Corrected).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

November 19, 2003 (Routine)

• 3-501.16A2 - Critical Repeat A bottle of garlic and oil by the grill was out at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-502.13 - Manufacturer containers (buckets) were observed reused for the storage of food (soups, sauces).
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.111 - Harborage conditions exist. Mouse droppings were observed on the dry storage room floor. Fruit flies were observed at the mop sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving by the mop sink are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 6-501.11 - The patch work by the hand sink in the women's restroom is not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.14 - Critical A container of rice prepared last night was found at 47oF with its lid on that had condensation, noted not being adequately cooled to prevent the growth of harmful bacteria (The food was discarded).
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-901.11 - Containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-501.113 - The strip mall outside grease barrel was found uncovered, and the cardboard dumpster was found with its lids missing.r
  Cover all waste containers when not in continuous use.
• 3-304.14 - Repeat Wiping cloths were found in a solution not at the proper sanitizer level (Corrected-on-site).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (the handsink by the steamtable).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.15 - The methods used for cooling were not adequate.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-403.11 - Critical The chili, lentals, and vegetable soup were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria before they were placed in the steamtable (Corrected-on-site).
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating before placing inside the steamtable.
• 5-501.16 - The grease barrel is full and without a lid and pending rain it will overflow.
  The grease barrel must be emptied by Valley Protein.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (the front doors were proped open) (Corrected-on-site).
  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.

November 19, 2003 (Routine)

• 3-501.16A2 - Critical Repeat A bottle of garlic and oil by the grill was out at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-502.13 - Manufacturer containers (buckets) were observed reused for the storage of food (soups, sauces).
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.111 - Harborage conditions exist. Mouse droppings were observed on the dry storage room floor. Fruit flies were observed at the mop sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving by the mop sink are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 6-501.11 - The patch work by the hand sink in the women's restroom is not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.14 - Critical A container of rice prepared last night was found at 47oF with its lid on that had condensation, noted not being adequately cooled to prevent the growth of harmful bacteria (The food was discarded).
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-901.11 - Containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-501.113 - The strip mall outside grease barrel was found uncovered, and the cardboard dumpster was found with its lids missing.r
  Cover all waste containers when not in continuous use.
• 3-304.14 - Repeat Wiping cloths were found in a solution not at the proper sanitizer level (Corrected-on-site).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (the handsink by the steamtable).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.15 - The methods used for cooling were not adequate.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-403.11 - Critical The chili, lentals, and vegetable soup were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria before they were placed in the steamtable (Corrected-on-site).
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating before placing inside the steamtable.
• 5-501.16 - The grease barrel is full and without a lid and pending rain it will overflow.
  The grease barrel must be emptied by Valley Protein.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (the front doors were proped open) (Corrected-on-site).
  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.

July 30, 2003 (Routine)

• 6-501.11 - There were missing ceiling tiles due to the installation of a new air condition unit.
  Replace the tile after the installation.
• 4-602.11 - Critical The puree machine is not being cleaned thoroughly.
  Clean all surfaces of equipment.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Critical The lightbulb was out in the reach-in True freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-204.112 - Critical Repeat There was no temperature measuring device located in the refrigerators on the cooking line.
  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.
• 3-304.13 - Linens and/or napkins were in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 6-501.16 - Repeat Mops and brooms are 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.
• 4-501.12 - Repeat The cutting board(s) along the cooking and side prep ares heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-202.16 - Repeat The nonfood contact surface of the crates used as shelving in the walk-in refrigerator 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.
• 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.16A2 - Critical Mixtures of oil, vinegar, and garlic were found stored at room temperature.
  This is a PHF and must be stored at 41 F or below.

July 30, 2003 (Routine)

• 6-501.11 - There were missing ceiling tiles due to the installation of a new air condition unit.
  Replace the tile after the installation.
• 4-602.11 - Critical The puree machine is not being cleaned thoroughly.
  Clean all surfaces of equipment.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Critical The lightbulb was out in the reach-in True freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-204.112 - Critical Repeat There was no temperature measuring device located in the refrigerators on the cooking line.
  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.
• 3-304.13 - Linens and/or napkins were in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 6-501.16 - Repeat Mops and brooms are 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.
• 4-501.12 - Repeat The cutting board(s) along the cooking and side prep ares heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-202.16 - Repeat The nonfood contact surface of the crates used as shelving in the walk-in refrigerator 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.
• 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.16A2 - Critical Mixtures of oil, vinegar, and garlic were found stored at room temperature.
  This is a PHF and must be stored at 41 F or below.

April 01, 2003 (Routine)

• 7-102.11 - Critical Repeat Working containers of chemical spray bottles 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.
• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). The raw tuna is stored in back of the chicken salad on the sandwich prep unit. The potential for raw product to drop into RTE is increased with arrangement. Correct this immediately.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-204.112 - There was no temperature measuring device located in the True large door and drawer refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - Repeat The cutting board(s) along the cooking area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.16 - Repeat Mops and brooms are 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-202.16 - The nonfood contact surface of the crates used for shelving 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.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12 - In-use utensils improperly stored between use. Utensils were stored in standing water at room temperature in the cooking area.
  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 140oF and the container.
• 4-502.11 - The food temperature measuring device was found out of calibration in the range of use. The probe was off by +8 F.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.

April 01, 2003 (Routine)

• 7-102.11 - Critical Repeat Working containers of chemical spray bottles 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.
• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). The raw tuna is stored in back of the chicken salad on the sandwich prep unit. The potential for raw product to drop into RTE is increased with arrangement. Correct this immediately.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-204.112 - There was no temperature measuring device located in the True large door and drawer refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - Repeat The cutting board(s) along the cooking area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.16 - Repeat Mops and brooms are 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-202.16 - The nonfood contact surface of the crates used for shelving 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.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12 - In-use utensils improperly stored between use. Utensils were stored in standing water at room temperature in the cooking area.
  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 140oF and the container.
• 4-502.11 - The food temperature measuring device was found out of calibration in the range of use. The probe was off by +8 F.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.