August 25, 2009 (Follow-up)

July 29, 2009 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device at the cookline refrigerator: raw ground beef=49-F; raw chicken = 47-F; cooked steak = 47-F; sausage = 46-F; shredded cheese =51-F, 52-F; sour cream = 51-F; Diced tomatoes = 47-F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. (All foods inside this unit were relocated. Food on the top-cold-holding table were placed on ice baths).
• 4-501.11(A) - Repeat The cookline mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.

July 22, 2009 (Routine)

• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found on ice with handle in contact with the ice at the soda fountain station.
  During pauses in ice dispensing, utensils or ice scoop shall be stored in one of the following manners: In the ice with their handles above the top of the ice or in a clean, protected surface such as a clean container or scoop dispenser after each use.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: Wet wiping towel noted on work table on the cookline and not in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Condensation from a ceiling vent on the cookline leaks.
  During preparation, holding, or storage unpackaged food shall be protected from environmental sources of contamination. stop the leak. In the mean time cover food containers properly.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pooled eggs =58-F, raw chicken=52-F, diced ham=59-F,shredded rib-eyed steak=58-F,whole milk=44-F, sausage=45-F and 61-F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.(Discarded)
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: server station, beverage refrigerator thermometer was noted to be broken.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(A) - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Cookline cold-hold refrigerator=58-F (ambient temp).
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. In the mean time place potentially hazardous food on ice bath while on the cold table until proper repairs have been made and unit is able to maintain food temperatures at 41-F and lower.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The hot water heater top was observed to be dusty.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. clean the surfaces of the hot water heater more frequently to prevent dirt build-up.
• 4-602.11(E)(1) - Repeat Surfaces of the can opener were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 5-205.11(B) - Repeat The handwashing station at the cooking area is being used as a dump station. an employee was observed washing towel in this sink.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-501.12(A) - Observed that the ceiling vent above the steam table has mold build up and is in need of cleaning. The floor inside the walk-in freezer is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 14, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Uncovered cups of coffee and soda were observed stored on prep table and on food storage shelf in the kitchen.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(3) - Corrected During Inspection Critical A common serving scoop or serving utensil was observed being used for variety of foods on the steam table.
  Provide a serving utensil for each food type on the serving line to prevent cross contamination. Use only cleaned and sanitized utensils to prevent contamination to the foods being prepared or served..
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops at the ice machine and at the soda machine ice bin, were placed on the ice with the handles touching the ice.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Observed wet wiping towels placed on cutting board and not in sanitizing solution after each use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device. Top layers foods on the steam table such as, pulled :chicken, pulled beef, and pork, grilled peppers=102, home fries=118
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Frequently stir foods on the steam table for even temperature distribution through out the product.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 3-501.17(B) - Critical Repeat The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety:
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-501.11(B) - The door gaskets of the following units are damaged: Refrigerator on cookline.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.14(A)-(C) - The top of the warewash machine is soiled with debris.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-601.11(C) - 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 he convectional oven is greasy and sticky to touch.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-904.11(A) - Corrected During Inspection Plastic forks, spoons, and knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 4-904.11(C) - Unwrapped single-service items were provided at the consumer self-service counter. Coffee stirrers were noted unwrapped on the self-service counter.
  Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen was being used for washing towels preventing access to it by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - The handwashing station at the kitchen is being used to wash wiping towels
  A handwashing sink may not be used for purposes other than hand washing.
• 5-501.113(B) - Outside refuse container was 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.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 5-501.15(A) - One of two covers of the refuse container located outside the establishment is missing .
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Replace he missing cover or replace the dumpster.
• 6-501.110(A) - Employees are not using the dressing rooms or lockers to keep their personal clothing. Personal clothing observed stored on food storage shelves and utensils shelving throughout.
  Provide a separate area f away from food and food utensils for employees to keep personal belonging. Instruct employees to use the designated area to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.12(A) - Observed that the floor around the hot water heater is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of glass cleaner was noted hanging on food and utensil storage shelving at the back area.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

July 03, 2008 (Routine)

• 3-305.14 - Food is subject to environmental sources of contamination during preparation by the nearby dusty tabletop fan.
  Clean fan including blades and outer covering.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sausage (49), shredded cheese (49), raw chicken (45), pork (45), ground beef (48), cooked rice (46), sliced tomatoes (45).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Several ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on July 3rd they shall be date marked with a "use by" date not exceeding July 9th.
• 3-603.11(C) - Critical Observed menu with inadequate conumer advisory reminder.
  During new printing of menus, begin consumer advisory with the additional words ' Contains or may contain....' followed by the rest of the original consumer advisory.
• 4-202.11(A)(1)-(5) - Critical Milk crates are considered to not be easily cleanable and therefore unnacceptable for storage.
  Replace milk crates with shelving or other easily cleanable types of storage.
• 4-203.11(B) - The food thermometer and ambient air temperature thermometer located in the walk-in refrigerator is not accurate.
  Calibrate or obtain new food thermometers and an ambient air temperature thermometer for the walk-in refrigerator.
• 4-204.113(A)-(C) - There is no data plate on the dishwashing machine.
  A dishwashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  A dishwashing machine shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-602.11(E)(1) - Observed can opener soiled with accumulation of grime and debris.
  Clean blade of can opener to prevent cross contamination of food. If there is a large amount of rust, discard and obtain new can opener.
• 4-602.11(E)(4) - Surfaces of ice bins are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 5-501.115 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 5-501.116(B) -
  
• 6-301.12(B) - Corrected During Inspection Observed no paper towels at handwash sink.
  Paper towels shall be available for handsink at all times.
• 6-501.12(A) - Observed that the walls behind the grill is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-101.11 - Corrected During Inspection Critical Observed original container of bleach that does not have a legible manufacturer label. Observed large bucket with santizing solution and wiping towels unlabelled.
  Have all toxic chemicals labelled whether with manufacturer's label or handwritten.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution for wiping clothswas measured in excess of 100ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

February 25, 2008 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on gloves for food preparation.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(B) - Corrected During Inspection Critical Observed a food employee handle tortillas with bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw shell eggs and a box of raw sausage stored over ready-to-eat items in the walk-in refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: taco meat held on the shelf above the grill, 103F. Note: Removed and placed in the altosham for reheating.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Room temperature: hashbrowns, 67F.2. Walk-in: rice, 44F; beans, 44F; beans, 44F; meat, 44F; posole, 45F; cheese, 45F; liquid eggs, 45F3. Creamer, 50F (just removed from ice bath)NOTE: Hashbrowns moved to refrigeration unit; items in walk-in to be monitored and creamer in carryout reach-in.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(B) - Corrected During Inspection Critical Observed food items that are made at the commissary, completed void of any dates.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-501.18(A)(1) - Corrected During Inspection Critical According to the date of expiration on the beans in the walk-in, the food should have been discarded 11 days ago.
  Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
• 4-501.114(A) - Corrected During Inspection Critical Observed a container of a sanitizer solution at the cookline with 0ppm bleach.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: plates at the cookline under the steam table.
  Maintain all food contact surfaces clean in storage and protected to prevent contamination.
• 7-102.11 - Corrected During Inspection Critical Repeat Observed an unlabeled container of a cleaning solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

October 10, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods (chicken).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) being cooled and (2) being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 2) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less, 135F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form due to a bowl used as a scoop in ingredients.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following raw animal food was observed stored over ready-to-eat food:1. Raw sausage over cooked bacon in walk-in refrigerator2. Raw shell eggs stored over tortillas3. Raw beef stored over cooked items in walk-in freezer
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: sugar.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Corrected During Inspection Observed a wet wiping cloth stored on the counter.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage, 83F. Note: Product discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Cheese in the prep top and in walk-in: 47-51F2. Creamer in reach-in at registers: 47F3. Raw chicken in 3 door reach-in: 50FNote: Cheese placed into pans for cooling and other products discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs, hamburgers, steak in restaurant and carryout menus and menu board.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use. Food thermometer measured 20F in an ice bath.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: utensils in storage with food debris on the surface.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of dust, mold, or grease: 1. Walk-in fan2. Ice machine3. Fire suppression piping and bottom of grease drip tray in the hood covered in grease and dust
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 46-33(3) - The following items are intended for household use only and are not approved for use in a commercial food establishment: rolling toaster.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Plumbing connections at the kitchen handsink piping are leaking when the hot water is turned on.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was observed with the side door left open.
  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.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the back door due to the rubber strip missing along the door sweep.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-303.11(B) - Observed that inadequate lighting was provided in the dishroom due to a burned out light bulb.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.12(A) - Observed that the floor under the hood equipment is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

June 11, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw shell eggs stored on top of cases of tortillas in the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.14(A) - Critical (CORRECTED DURING INSPECTION): The following cooked food items are not being adequately cooled according to the time and/or temperature requirements of 135F to 70F within 2 hours: ground sausage measured 112-120F in the prep top. Sausage cooked 2 hrs prior.Note: sausage discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
• 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: extra green chili sauce in a pitcher near the steam table, 87F and breakfast burrito under the heat lamp, 126F. Note: burritos discarded and sauce reheated.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. In walk-in: shrimp, 46F; rice, 46F; cheese, 47F; chicken, 46F, sauce, 46F; chorizo, 46F (all delivered this morning)2. In 3 door reach-in: hamburger, 46F; chicken burrito, 46F3. 3 door reach-in prep top: sour cream (above prep top), 63F; cheese, 47F; tomatoes, 47FNote: ice placed under items in 3 door reach-in.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: eggs, hamburgers, steak. Observed 3 menus: breakfast, lunch/dinner and carry out. Some menus had the disclosure statement, others did not. Not all items that are served raw or undercooked are marked with an asterisk. Also observed some items marked unneccesarily (cheese quesadilla, chicken sandwich, etc.).
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: platters with food debris on the surface stored under the cook line.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of a cleaning solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the QUAT sanitizer solution was measured in excess of 200 ppm.
  Dilute the sanitizer in the basin to measure 200ppm.

January 04, 2007 (Complaint)

November 27, 2006 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a badly dented can stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.12 - Corrected During Inspection Observed unlabeled food containers of ingredients (ie-sugar).
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-501.16(A)(1) - Corrected During Inspection Critical Observed sausage patties hot holding at improper temperatures at room temperature: 71F. Note: patties discarded
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 3-501.17(B) - Corrected During Inspection Critical (REPEAT): The ready-to-eat (RTE) commercially processed meats in the refrigeration unit was not properly dated for disposition after opening. Observed some items with no dates marked and others with the dates of delivery.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-202.16 - (REPEAT): Milk and soda crates found used for the following: elevation
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-402.11(A) - The sanitize drain board on the dishmachine is not installed with closely abutting surfaces to minimize the need for cleaning due to missing caulking.
  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, 3. sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket with a concentration of 10ppm.
  A chlorine solution shall have a concentration between 50-100ppm.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3 compartment sink. Observed sanitize basin with a concentration of 100ppm.
  A quatenary ammonium compound solution shall have a minimum temperature of 75f, have a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue: inside of 3 door reach-in prep unit
  Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 46-33(1) - Critical (CORRECTED DURING INSPECTION): Food employees were observed: 1. having bare hand contact with ready-to-eat food items2. using bowls as scoops in RTE chips
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 5-501.113(B) - Outside refuse container was 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.
• 6-101.11(A) - The ceiling tiles interspersed throughout the kitchen are absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the back door due to a damaged door sweep.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-501.11 - Observed that the following is not maintained in good repair:1. missing and loose floor tiles in front of the grill and at the soda fountain2. missing grout in floor tiles throughout facility3. missing ceiling tile in dry storage room
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies near the server station and soda fountain.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.12(A) - Observed that the following is in need of cleaning: ceiling tiles in front of the hood
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-101.11 - Corrected During Inspection Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels: white bleach jug unlabeled
  All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.

August 25, 2006 (Complaint)

August 02, 2006 (Complaint)

July 19, 2006 (Complaint)

• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.
• 5-501.115 - Trash/litter and grease were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

June 09, 2006 (Routine)

• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-501.16B - Critical Repeat Diced Ham (52F) Sausage (53) Sliced Ham (44F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods (e.g. cooked chicken, beef, etc) in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed food (e.g. deli meats, precooked items, etc) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Elevation (e.g. boxes near walk-in refrig and food items inside the walk-in refrig)Storage (e.g. miscellanous items in the under prep table along the cookline)
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - 3-Dr Prep unit (47F) along the cookline and the walk-in refrigerator (44F) did not meet the food storage demands of the establishment.
  Provide additional equipment necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-402.11A - The men's hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - Repeat The door gaskets of the walk-in refrigerator and the 3-dr prep unit are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.11B - Repeat The handwash station at the in the kitchen is being used as a dump station (e.g. observed CFM dump beverage down drain).
  The handwash facility identified above is to be used for washing hands only.
• 6-202.15 - Corrected During Inspection Establishment's rear entrance was left 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.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted under the hood system (e.g. blown light bulb).
  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.
• 6-303.11C - Inadequate lighting was noted in the walk-in refrigerator (e.g. blown light bulb).
  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.

December 15, 2005 (Routine)

• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical The raw animal food (raw shelled eggs) stored on the top of the shelf inside the walk-in refrigerator in a manner that may cause cross contamination of to ready-to-eat food (RTE) (breads and vegetables).
  Separate raw shell eggs 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.
• 3-302.11A4 - Corrected During Inspection Critical Uncovered ice tea (three jugs) stored on the middle shelf inside the walk-in refrigerator.
  Protect ready-to-eat drink from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection In-use ice scoop improperly stored between use (on the top of the ice inside the ice making machine).
  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.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use (on the shelf inside the walk-in refrigerator)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.14D - Corrected During Inspection Heavily soiled wiping cloths in use on the food preapration surface in the kitchen.
  Replace wiping cloths once visibly soiled or teared. Wiping cloths shall be free of food debris and visible soil.
• 43.1-3-1A - Corrected During Inspection Critical Observed no valid permit posted in the food establishment in a conspicious place in the public view.
  A valid permit shall be posted in every food establishment in a conspicious place in the public view. No person shall operates a food establishment unless that person possesses a valid permit issued by the director.
• 7-202.12A - Corrected During Inspection Critical Chlorine sanitizing solution is not being used in accordance with law or the manufacturer's use directions (measured >200 ppm in one of the wipping clothes bucket).
  Sanitizing chemicals (chlorine) must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items (50 ppm concentration).

December 15, 2005 (Routine)

• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical The raw animal food (raw shelled eggs) stored on the top of the shelf inside the walk-in refrigerator in a manner that may cause cross contamination of to ready-to-eat food (RTE) (breads and vegetables).
  Separate raw shell eggs 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.
• 3-302.11A4 - Corrected During Inspection Critical Uncovered ice tea (three jugs) stored on the middle shelf inside the walk-in refrigerator.
  Protect ready-to-eat drink from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection In-use ice scoop improperly stored between use (on the top of the ice inside the ice making machine).
  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.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use (on the shelf inside the walk-in refrigerator)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.14D - Corrected During Inspection Heavily soiled wiping cloths in use on the food preapration surface in the kitchen.
  Replace wiping cloths once visibly soiled or teared. Wiping cloths shall be free of food debris and visible soil.
• 43.1-3-1A - Corrected During Inspection Critical Observed no valid permit posted in the food establishment in a conspicious place in the public view.
  A valid permit shall be posted in every food establishment in a conspicious place in the public view. No person shall operates a food establishment unless that person possesses a valid permit issued by the director.
• 7-202.12A - Corrected During Inspection Critical Chlorine sanitizing solution is not being used in accordance with law or the manufacturer's use directions (measured >200 ppm in one of the wipping clothes bucket).
  Sanitizing chemicals (chlorine) must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items (50 ppm concentration).

June 16, 2005 (Routine)

• 3-501.16B - Critical Sausage (68F) Ham (57F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-202.16 - Corrected During Inspection Repeat Milk crate(s), aluminum foil, and cardboard were found used for the following: Storage and lining
  Milk crates, aluminum foil, and cardboard are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - The door gasket of the walk-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.11B - The handwash station is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-501.11 - 3-Vat Sink and Hand washing sink are not maintained in good repair.*3-Vat Sink has a leak in the pipe drainage.*Hot water at hand sink runs when in "off" position. Water has to be turned off uner the sink to stop.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 11, 2005 (Follow-up)

• 3-304.14B2 - Corrected During Inspection Repeat REPEAT OBSERVATION: Observed wet-wiping cloths left on counter, not in sanitizing solution.
  Always store wet-wiping cloths in sanitizer solution when not in use, and change every 4 hours.
• 3-401.11A1 - Critical Eggs are cooked to order and a "Consumer Advisory" warning was not observed by the EHS on the menus during a previous inspection.
  Ensure that a "Consumer Advisory" warning is printed on all existing/future menus in facility alerting customers of the dangers of eating asst. raw and undercooked foods.
• 4-402.11A - Repeat Observed sealant on womens restroom hand sink damaged.
  Recaulk around sink at wall.
• 4-903.11A - Corrected During Inspection Repeat Observed fry baskets hung on storage shelving over drain board on 3-vat sink holding repair supplies.
  REmove these fry baskets, they cannot be properly cleaned or maintained (observed rust).
• 5-205.15B - Repeat No one on-site knows how to open the grease trap, no one knows the last it was cleaned.
  A grease trap company must regularly clean-out the grease trap at facility located by the 3-vat sink. Fax copy of invoice to number listed on cover page.
• 5-501.115 - Corrected During Inspection A bicycle was observed by dumpster.
  Keep areas around dumpsters free of equipment and other items.(bike belongs to an employee)

December 20, 2004 (Routine)

• 4-602.13 - Observed the following non-food contact unclean with debris:1. Counter hot-hold lined with aluminum foil unclean with food debris
  Clean these non-food contact surfaces at least once a day to prevent accumulation of debris which can lead to contamination.
• 3-401.11A1 - Critical Observed eggs cooked to order, facility uses raw shell eggs to make "eggs over easy"
  Facility does not have Consumer Advisory information posted on menu and cooks "eggs over easy" to less than 145F. Facility must either (1) cease cooking eggs to order and cook all eggs for immediate service to 145F, or 155F for hot-hold; or (2) post Consumer Advisory on ALL menus with an asterisk (*) next to each "egg" cooked to order on menu to serve as DISCLOSURE; and a footnote (*) which states that states "consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs can increase your risk of foodborne illness, especially in individuals who are at risk with certain health conditions" (serves as REMINDER).
• 4-904.11B - Observed spoons stored in any direction in large plastic lexan on shelving in kitchen
  Always store spoons in one direction, with handle to consumers/employees to prevent contamination
• 3-304.14B2 - Repeat Observed wet-wiping cloths left on counter, not in sanitizing solution
  Always store wet-wiping cloths in sanitizer solution (Bleach-50ppm) during pauses in use to prevent contamination.
• 3-501.17A - Critical Repeat Observed no datemark on beef taquitoes (41F) made on-site
  Always datemark potentially hazardous ready to eat foods with the initial date of preparation and the final date of consumption. Since foods are stored at 41F or below, they can be kept for up to 7 calendar days.
• 4-202.16 - Repeat Observed soiled aluminum foil on counter-top hot-hold, and lining glass-ware cabinet
  Remove all soiled, uncleanable aluminum foil, it cannot be properly cleaned or sanitized.
• 6-201.11 - Observed acoustic tiles in kitchen, soiled/broken
  Replace acoustic tiles with smooth, easily cleanable tiles that can be properly maintained.
• 4-903.11A - Observed fry baskets hung on storage shelving over drain board on 3- vat sink holding repair supplies
  Remove these fry baskets, they cannot be properly cleaned or maintained
• 5-205.15B - Critical No one on-site knows how to open grease trap, no one knows the last time it was cleaned
  Always clean/maintain grease traps to prevent discharging waste grease into sewage lines. Contact a professional grease trap cleaning company, have them cleanout grease trap. Fax invoice of service to Health Department at 703-385-9568 by 12.30.04
• 3-302.11A1 - Corrected During Inspection Critical Observed container of raw shell eggs stored over top ready to eat tortilla's
  Store raw foods BELOW ready to eat foods in order to prevent cross-contamination
• 4-203.11B - Corrected During Inspection Observed bimetallic stem thermometer in cup of ice water measures 40F
  Calibrate thermometer in ice water daily to ensure thermometer reads 32F. Calibrated to 32F.
• 3-501.15A - Observed three 8" deep plastic lexan with cooked rice, datemarked as being made on 12/15 for discard on 12/22.
  In order to cool foods properly from 140F down to 70F within 2 hours, and from 70F to 41F within 4 hours, make depth of food no greater than 3", use pre-chilled metal containers, stir food with ice wand, place in ice bath, and allow room for refrigerated air to circulate around food to cool quickly.
• 5-501.112A - Observed cardboard boxes, bags of trash left outside backdoor
  Always store refuse/trash in lidded dumpster to prevent attracting pests
• 5-501.115 - Observed bicycle left around dumpster, inside enclosure
  Keep refuse area clean, remove unnecessary items
• 4-402.11A - Observed sealant on women's restroom handsink is cracked, stripped
  Remove this sealant and replace with new caulking so that sink can be easily cleaned/maintained

January 29, 2004 (Routine)

• 4-202.16 - Observed tin foil used to line shelves where glassware is stored, and on countertop under pitchers near from counter.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed grated cheese in the walk-in refrigerator was found dated with opened date, however, not properly dated for "consume by", or "use by" after opening.
  CORRECTED DURING INSPECTION--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-602.11E - Surfaces of the drink machine nozzles were found soiled with accumulations of grime and debris.
  CORRECTED DURING INSPECTION--Clean the surface of drink machine nozzles and parts at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-202.15 - Opening to the exterior of the building observed present along the bottom of the back door where weather stripping is needed.
  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.
• 3-304.14B2 - Observed wiping cloths improperly stored between use at front counter on the refrigerator case, and at the cookline on the prep table.
  CORRECTED DURING INSPECTION--Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical The containers of prepared ready-to-eat (RTE) rice, and taquitos in the walk-in refrigerator were found dated with prep dates, however, not properly dated with "consume by", or "use by" date(s).
  CORRECTED DURING INSPECTION--Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.16B - Critical Repeat Shredded cheeses found cold holding at improper temperature of 48F at the cookline prep cooler.
  CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-403.11B - Hat found on shelf at front service counter beside single-service items and napkins.
  CORRECTED DURING INSPECTION--Designate, or locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of undercounter prep, cookline refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.