June 09, 2009 (Routine)

• 0570 - Repeat Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 3180 - Ceiling vents in kitchen noted in need of cleaning. Also, floor behind cookline noted in need of cleaning (scheduled for today).
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 19, 2009 (Routine)

• 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0820 A 2 - Critical Ptentially hazardous foods cold holding at improper temperatures in drawer unit and 1-door reach-in.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Potentially hazardous food items discarded. Service call made on above refrigerator units.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the walk-in 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.
• 1900 - Critical When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide a sanitizing solution at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time Monitor sanitizing solution concentration by using prooper sanitizer test kits.
• 2350 ii - Repeat Plumbing connections under the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Ceiling vents and surrounding celing tiles noted in need of cleaning. Also, ceiling tiles in batter room with excessive soil. Recommend replacement if cleaning unsuccessful.
  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 17, 2008 (Routine)

• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Sugar bag stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Corrected During Inspection Critical Western Omelet mix observed to be hot holding at improper temperatures (123 F).
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1100 - Corrected During Inspection The food contact surface of the metal scoops were pitted and not easily cleanable.
  Replace the metal scoops to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1770 A - Critical Repeat Ice scoop observed stored on unclean surface. Microwave ovens observed with significant dry food residue.
  Discussed with Manager to clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat Plumbing connections under the three-compartment sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2800 - Back entrance gravel observed covered with cooking oil.
  Clean gravel should be applied as soon as possible to prevent tracking grease and dirt into the kitchen area.
• 2930 - Back door observed to have small opening to outside.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Floor area around mop sink noted in need of significant 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.

October 16, 2007 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (one wait staff licked finger and then handled served plates, cook handled pre-flush hose with gloves on, changed gloves without washing hands).
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0690 - Floating debris noted on bottom of dipper well.
  Protect food from miscellaneous sources of contamination.
• 0810 - The methods used for cooling were not adequate (16 QT container of sausage gravy in wic).
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Repeat The following foods were cold holding at improper temperatures:1. cryopak steak2. ham steak3. pasteuraized eggs
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat The door gasket of the reach-in cooler drawers are torn and heavily soiled. Handles to ice cream chest freezer are in poor repair.
  Repair door gasket in accordance with the manufacturer's specifications. Replace handles to chest freezer.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises (crestar hot holding and stove: both are heavilty soiled, the stove is lined with foil). Door latch of milk dispenser is broken.
  Remove any unused or non-functioning equipment from the premises. Repair milk dispenser latch.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Most of the utensils in the "clean tray".
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: cook took soied knife to pre-flush hose, rinsed and placed in "clean utensil container").
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2350 ii - Faucet at handwash sink by cook line is leaking.
  Repair plumbing.
• 3180 - The following areas were noted in need of cleaning:1. floor under and behind cook stove has heavy accumulation of grease and debris.2. ceiling tiles and ceiling vents throughout.3. floor under all the equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facilities are unclean and not maintained at cook line.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (>200 ppm)
  Utilize only sanitizer at concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

July 12, 2007 (Follow-up)

• 1570 - The door gaskets of the following equipment are torn and need to be replaced:1) walk-in cooler2) reach-in cooler drawers.3) handles on the ice cream freezer are broken.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: above tube casing of milk dispenser.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) inside of dishwasher, 2) wall fan by dishwasher, 3) shelf above microwaves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2580 - Repeat A condensate drain line was dripping onto floor of the walk-in cooler (recommed insulating).
  Repair the condensate drain line to prevent incidental contact with foods.
• 2810 - Repeat Floor in the walk-in cooler and in the employee break room is not smooth and easily cleanable (broken concrete and floor tiles).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3080 - Repeat Less than 10 foot candles of light was noted in the mop sink (1.8 f.c.)
  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.
• 3170 - Repeat The following area was not maintained in good repair: walk-in cooler floor had chipped concrete.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 27, 2007 (Follow-up)

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (cook failed to wash hands before putting on gloves at the cook line)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical Repeat Observed open drink containers in the food preparation area (two cups were observed with dried up drinks above the food prep line).
  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.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw hamburger above cooked turkey).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Repeat In-use utensils improperly stored between use (water used to store food serving utensils was not hot enough (127 F) and was in need of changing.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 0570 - Wiping cloths improperly stored between use (chlorine sanitizing solution was >200 ppm).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination (uncovered container of sugar and black pepper).
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 0820 - Critical Repeat The following foods were observed out of temperature:1. chopped ham: 64 F2. liquid eggs: 58.2 F3. raw steaks: 60.7 F4. whole raw egss: 52.5 FAll the potentially hazardous food in the top of the prep unit was discarded.
  Discard all the food in the top of the prep unit.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) (several containers of food were date marked 6/17/07 and 6/19/07). Food was discarded.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Repeat The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1) metal shelves in walk-in cooler, 2) wooden legs of handwash sink by cook line, 3) wooden boards under 3 compartment sink.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical Repeat The food contact surface of several of the lexan food storage containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the lexan containers to provide food contact surfaces that are smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - The nonfood contact surface of the aluminum foil lining the clean utensil pan or the air drying rack 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.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working properly).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1320 - There were no temperature measuring devices located in any of the refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1750 - Repeat The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:1. knife in knife holder and inside of both knife holders.2. can opener blade.3. inside of microwave. 4. milk dispenser5. cleaned lexan containers had mildew stains.6. metal food pans had grease build-up on outside surfaces.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: speed rack trays in walk-in cooler had accumulation of mildew.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Hose at the three compartment sink was hung next to clean pots.
  Dicontinue storing hose nozzle next to clean food contact equipment.
• 1800 - Repeat The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) speed rack in walk-in cooler, 2) inside of dishwasher 3) floor fan, 4) wall behind dishmachine, 5) shelf beneath microwave.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2580 - Repeat A condensate drain line was dripping onto floor of the walk-in cooler.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2740 - Repeat Trash and litter were still observed outside the back doors.
  The areas outside the rear doors are to be maintained clean and sanitary.
• 2810 - Repeat Floor in the walk-in cooler and in the employee break room is not smooth and easily cleanable (broken concrete and floor tiles).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2890 - Repeat Light bulb in the walk-in cooler, freezer, and above cook line are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 10 foot candles of light was noted in the mop sink (1.8 f.c.)
  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.
• 3080 - Repeat Less than 50 foot candles noted at the cook line (12.8 f.c.)
  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
• 3170 - Repeat The following areas were not maintained in good repair:1. walk-in cooler floor had chipped concrete.2. broken light fixtures and wall light switches.3. handles on the ice cream freezer are broken.4. wall behind air drying shelves.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 31, 2007 (Routine)

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (such at cracking raw eggs, disposing of the shells, and continuing to handle ready-to-eat food or coughing into hands).
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical Repeat Observed open drink containers 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.
• 0220 - Critical Repeat Filled ashtray was observed in areas where it may contaminate food, clean equipment, utensils or other items needing protection. (next to two compartment sink and above the uncovered batter mix)
  Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection (ensure that they are using this area).
• 0260 - Critical The following were observed to be undsound or adulterated:1. Raw meat stored over opened package of BBQ floating in liquid. Discared2. Spoiled strawberries. Discarded3. Pre-packaged steaks submerged in ice water and leaking. Discarded
  Ensure food is safe and unadulterated.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) and label had fallen off.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (bowl of raw eggs stored over cooked chopped ham and cheese).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Repeat Dispensing utensils improperly stored between uses (ice scoop stored on soiled surface of ice 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 140F.
• 0550 - Repeat In-use utensils improperly stored between use (water used to store food serving utensils was not hot enough (130 F) and was in need of changing.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination: parmesan cheese, sugar and flour were uncovered.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 - Critical Repeat 1.Ham roast slices cold holding at improper temperatures (50 F) - relocated.2. Diced ham on cook line (45.5 F) - discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) (stuffing, string beans, corn beef hash, chopped ham) in the refrigeration unit are not properly dated for disposition. (dated 5/18).
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the metal shelves in the walk-in cooler are rusted and soiled and are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of several of the lexan food storage containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the lexan containers to provide food contact surfaces that are smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - Milk crates are being used for the storage of food and equipment. The nonfood contact surface 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.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working properly).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1450 - Repeat Ice bath was used to store the pancake batter (made with raw eggs).
  Provide additional cooling units necessary to maintain food items at 41 F or less. Ice baths are meant to be a temporary set up. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1550 - The following equipment is not sealed to adjoining equipment or walls:1. Handwash sink in the 3 compartment sink area.2. Three compartment sink.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1750 - The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. floor mixer.2. can opener.3. inside of microwave. 4. milk dispenser
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1. clean utensils were being stored in a soiled storage container.2. speed rack trays in walk-in cooler had accumulation of mildew.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surfaces of the following equipment have accumulations of grime and debris: shelving throughout the kitchen and dishwash area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination in dry storage room and throughout the kitchen.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2200 - Critical The water spout of the dipper well falls below the flood rim level of the basin. The water inlet was submerged. Spray hose was not equiped with backsiphonage device. Spray nozzle observed down in sink basin.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2350 ii - The following were in poor repair:1. Hot water tank had a steady leak onto floor (missing the floor drain).2. Hot water faucet in main kitchen was broken.
  Repair plumbing.
• 2580 - A condensate drain line was dripping onto food products in the walk-in cooler. Food was discarded.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2600 - The waste oil container is stored on absorbent material (stored on gravel).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2740 - Trash and litter were observed outside the back doors.
  The areas outside the rear doors are to be maintained clean and sanitary.
• 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions (outside the back doors).
  Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
• 2810 - Floor in the walk-in cooler and in the employee break room is not smooth and easily cleanable (broken concrete and floor tiles).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2890 - Light bulb in ice machine/chemical storage room is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The door should be self-closing and weather stripping should be added at the bottom.
  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.
• 3080 - Less than 50 foot candles of light was noted in the cook line. (hood lights were burned out)
  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
• 3170 - The following areas were not maintained in good repair:1. walk-in cooler floor had chipped concrete.2. broken light fixtures and wall light switches.3. pipes coming through walls and floors are not properly sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat 1. Significant food build-up on the floor of the walk-in cooler.2. Accumulation of food and dirt under prep line and under all the counters and shelves.3. Mop sink had accumulation of dirt and standing water.4. Chemical storage room where ice machine is located had water running on the floor.5. Kitchen fans had accumulations of grease and dust.6. Dishmachine booster heater had heavy accumulation of grease and dirt.7. Filters for all equipment need to be routinely cleaned.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Corrected During Inspection Critical Working container of cleaner was 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.
• 3340 - Corrected During Inspection Critical Containers of degreaser and detergent containers not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 22, 2007 (Follow-up)

• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Facility was closed due to roof leak (imminent hazard).
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after having hands contaminated by raw eggs, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees observed returning from break area without washing hands before engaging in food preparation.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Facility was closed due to leaking roof. Manager agreed to train staff in proper handwashing.
• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave ovens, reach-in preparation units, chef's thermometer, can-opener blade (w/ food residues). Large metal bowls used to beat raw eggs were not being switched out at any determined interval (potential area of significant bacterial growth).
  Clean and sanitize these surfaces for food contact. Wash, rinse and sanitize in-use food contact surfaces every four hours as needed.
• 3180 - Repeat Multiple areas of the kitchen and facility noted in need of cleaning. Significant food debris and grease were observed under equipment.
  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. Manager agreed to correct.

February 21, 2007 (Routine)

• 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Discussed critical food handling procedures with manager. Recommend food safety manager certification for Person-In-Charge / restaurant manager.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Facility was closed due to roof leak (imminent hazard).
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after having hands contaminated by raw eggs, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees observed returning from break area without washing hands before engaging in food preparation.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Facility was closed due to leaking roof. Manager agreed to train staff in proper handwashing.
• 0220 - Critical Employees were 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. Manager agreed to corrective actions.
• 0450 - Corrected During Inspection 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.
• 0550 - Repeat In-use utensils improperly stored between use. Ice scoop was stored on top of the ice machine on an unclean surface.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. Manager agreed to corrective action.
• 0820 - Corrected During Inspection Critical Sausage hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical Raw egg wash and liquid eggs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition. No code-dating of RTE foods (which are held for more than 24 hours) is occurring.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Manager agreed to correct.
• 1450 - Corrected During Inspection Eggwash was not stored in a proper ice/ water bath to maintain temperature at 41 F (no ice bath was being used). Containers of liquid eggs were being overstacked within the top of the refrigerated preparation unit were not able to maintain proper temperature.
  Provide sufficient ice/water baths necessary to maintain food items at 41 F. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave ovens, reach-in preparation units, chef's thermometer, can-opener blade (w/ food residues). Large metal bowls used to beat raw eggs were not being switched out at any determined interval (potential area of significant bacterial growth).
  Clean and sanitize these surfaces for food contact. Wash, rinse and sanitize in-use food contact surfaces every four hours as needed.
• 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. No sanitizing of food contact / kitchen surfaces was occurring.
  Provide chlorine sanitizer (or quatenary ammonium sanitizer) at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Facility was closed due to roof leak. Manager agreed to verify effective sanitizers to be in use and to train staff accordingly.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Hose was turned off and removed above flood rim of the three compartment sink. Manager agreed to install a backsiphonage prevention device by 2/22/07.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the central cooking area was blocked, preventing access by employees for easy handwashing. Employees were using this sink to fill containers of water for the steam table.
  Access to the handwashing facility identified above is to be available during all hours of operation. Keep handsinks open at all times- handsinks are to be used for hand washing only.
• 3180 - Repeat Multiple areas of the kitchen and facility noted in need of cleaning. Significant food debris and grease were observed under equipment.
  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. Manager agreed to correct.
• 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Multiple leaks above the hot food preparation line were observed. Prepared food was at significant risk of adulteration by unknown contaminants.
  Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency. District EH manager for health department was notified. Permit suspension was authorized. Aunt Sarah's manager closed operations for duration of 2/21/07 until leaking roof was fully repaired.

December 29, 2005 (Follow-up)

• 2810 - Wall coverings in the walk-in cooler are not smooth and easily cleanable (i.e. wall seams).
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Floor in the walk-in cooler and in the employee break room is not smooth and easily cleanable (i.e. broken concrete and floor tiles). FACILITY IS IN THE PROCESS OF REPAIRING FLOOR AREA IN THE EMPLOYEE BREAK ROOM.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3080 - Less than 20 foot candles of light was noted in the dishwash area.
  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, toilet rooms
• 3180 - The following areas are noted in need of cleaning: (1) Some ceiling tiles in the dining room have mildew accumulation.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 06, 2005 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before handling cleaned dishes at the dish machine.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0380 - Corrected During Inspection Critical Food packages were not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants: 1) Dented canned good in dry storage area. 2) Packages of parmesan cheese in the walk-in cooler had mildew accumulation on their outer surfaces.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 A 4 - Pitcher of milk was found uncovered in the walk-in cooler.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers: 1) Water spray bottle above the waffle irons. 2) Cup of sugar in the prep kitchen.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - 1) In-use utensils improperly stored between use. Utensils are being stored in standing water at the service station - water is below 140F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Single service items were found stored less than 6" above the floor in the dry storage area.
  Elevate items onto approved shelving with minimum 6" legs or casters.
• 1060 - Repeat The corroded racks in the walk-in cooler and in the cookline reach-in cooler do not meet the standard of being corrosion resistant, and smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Milk crates are being used for the storage of food and equipment. The nonfood contact surface 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1) Can opener blade.
  Clean and sanitize these surface for food contact.
• 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: 1) Reused butter containers for pancake batter.
  Maintain nonfood -contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) Door gaskets to refrigerated drawers at the cookline. 2) Door gaskets to the hot holding box at the cookline. 3) Shelving above the cookline steam tables. 4) Interior splash guard of the ice machine is corroded.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Surface temperatures were below 160F.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. (Manager indicated that repairman has been contracted)
• 2190 - Water from the handwashing sink in the employee break room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2200 - Corrected During Inspection Critical The water spout of the dipper well falls below the flood rim level of the basin - the water inlet was submerged. During times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2310 B - Repeat The handwash station in the employee break room is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - 1) Plumbing connections under the 2-compartment prep sink are leaking. 2) The handsink in the prep kitchen is leaking. 3) Handsink in the employee break room is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain (i.e. concrete).
• 2650 - There is no refuse container at the area immediately adjacent to the prep kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the prep kitchen hand sink.
• 2810 - Floor in the walk-in cooler and in the employee break room is not smooth and easily cleanable (i.e. broken concrete and floor tiles).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - Wall coverings in the walk-in cooler are not smooth and easily cleanable (i.e. wall seams).
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2890 - Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 20 foot candles of light was noted in the dishwash area.
  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, toilet rooms
• 3080 - Less than 50 foot candles of light was noted at the cookline.
  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
• 3180 - The following areas are noted in need of cleaning: 1) Ceiling tiles in the kitchen. 2) Ceiling tiles in the dining room have mildew accumulation. 3) Underneath equipment throughout the kitchen. 4) Floor and walls in the walk-in cooler.
  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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 24, 2005 (Other)

January 24, 2005 (Other)

December 07, 2004 (Critical Procedures)

• 2310 B - Repeat The handwash station at the food preparation area is being used to rinse foods. (CORRECTED)
  The handwash facility identified above is to be used for washing hands only
• 1060 - Repeat The nonfood contact surface of the shelves inside walk-in cooler are not corrosion resistant, nonabsorbent, and/or smooth. (IN PROCESS)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2790 - Repeat The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent (IN PROCESS)
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 1550 - The three compartment sink in back area is not sealed to adjoining equipment or walls. (IN PROCESS)
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3080 - Repeat Improvements in lighting inside walk-in cooler. However, less than 10 foot candles of light was noted. (only 6 foot candles of light available-verified by light meter)
  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.

December 07, 2004 (Critical Procedures)

• 2310 B - Repeat The handwash station at the food preparation area is being used to rinse foods. (CORRECTED)
  The handwash facility identified above is to be used for washing hands only
• 1060 - Repeat The nonfood contact surface of the shelves inside walk-in cooler are not corrosion resistant, nonabsorbent, and/or smooth. (IN PROCESS)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2790 - Repeat The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent (IN PROCESS)
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 1550 - The three compartment sink in back area is not sealed to adjoining equipment or walls. (IN PROCESS)
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3080 - Repeat Improvements in lighting inside walk-in cooler. However, less than 10 foot candles of light was noted. (only 6 foot candles of light available-verified by light meter)
  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.

December 07, 2004 (Critical Procedures)

• 2310 B - Repeat The handwash station at the food preparation area is being used to rinse foods. (CORRECTED)
  The handwash facility identified above is to be used for washing hands only
• 1060 - Repeat The nonfood contact surface of the shelves inside walk-in cooler are not corrosion resistant, nonabsorbent, and/or smooth. (IN PROCESS)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2790 - Repeat The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent (IN PROCESS)
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 1550 - The three compartment sink in back area is not sealed to adjoining equipment or walls. (IN PROCESS)
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3080 - Repeat Improvements in lighting inside walk-in cooler. However, less than 10 foot candles of light was noted. (only 6 foot candles of light available-verified by light meter)
  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.

September 15, 2004 (Follow-up)

• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler, inside freezer, back area where mop sink is located. (only 3-5 foot candles available-verified by light meter)
  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.
• 1060 - The nonfood contact surface of the shelves in walk-in cooler, wooden shelves in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  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.
• 2790 - The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor wall material located in walk-in cooler and wall by dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0550 - Dispensing utensils used for chicken batter improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items by walk-in cooler observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2830 - Floor and wall juncture in back area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Damaged light lid in back food preparation area needs replacement.
  Adequate shielding needed for fluorescent light.
• 3180 - Wall behind cook line, ceiling tiles in back food preparation area, under grill line 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.
• 1560 - Space behind three compartment sink needs to be sealed. A cleaning hazard exists.
  Seal the equipment to the wall.

September 15, 2004 (Follow-up)

• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler, inside freezer, back area where mop sink is located. (only 3-5 foot candles available-verified by light meter)
  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.
• 1060 - The nonfood contact surface of the shelves in walk-in cooler, wooden shelves in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  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.
• 2790 - The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor wall material located in walk-in cooler and wall by dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0550 - Dispensing utensils used for chicken batter improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items by walk-in cooler observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2830 - Floor and wall juncture in back area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Damaged light lid in back food preparation area needs replacement.
  Adequate shielding needed for fluorescent light.
• 3180 - Wall behind cook line, ceiling tiles in back food preparation area, under grill line 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.
• 1560 - Space behind three compartment sink needs to be sealed. A cleaning hazard exists.
  Seal the equipment to the wall.

September 15, 2004 (Follow-up)

• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler, inside freezer, back area where mop sink is located. (only 3-5 foot candles available-verified by light meter)
  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.
• 1060 - The nonfood contact surface of the shelves in walk-in cooler, wooden shelves in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  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.
• 2790 - The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor wall material located in walk-in cooler and wall by dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0550 - Dispensing utensils used for chicken batter improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items by walk-in cooler observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2830 - Floor and wall juncture in back area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Damaged light lid in back food preparation area needs replacement.
  Adequate shielding needed for fluorescent light.
• 3180 - Wall behind cook line, ceiling tiles in back food preparation area, under grill line 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.
• 1560 - Space behind three compartment sink needs to be sealed. A cleaning hazard exists.
  Seal the equipment to the wall.

August 05, 2004 (Routine)

• 2310 B - Repeat The handwash station in the food preparation area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1800 - The nonfood contact surface of the vent hood filters, fan in kitchen has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler, inside freezer, back area where mop sink is located. (only 3-5 foot candles available-verified by light meter)
  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.
• 1060 - Repeat The nonfood contact surface of the shelves in walk-in cooler, wooden shelves in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  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.
• 2790 - The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor wall material located in walk-in cooler and wall by dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (OPERATOR TO CORRECT)
  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.
• 1570 - Refrigeration units, prep line, and microwave was observed in a state of disrepair and damaged. (PARTS FOR REFRIGERATION UNIT ON ORDER AND OPERATOR STATED WILL BE REPLACED NEXT WEEK-ICE BATHS ARE USED)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - The inside area of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0550 - Repeat Dispensing utensils used for chicken batter improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0550 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items by walk-in cooler observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3270 - Ants observed in back food preparation/dry storage area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2830 - Floor and wall juncture in back area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1100 - The food contact surface of the rubber spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned. (CORRECTED)
  Replace the rubber spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0570 - Repeat Wiping cloths improperly stored between use. (CORRECTED)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1960 - Plastic food 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.
• 2260 - Critical Hose attached directly to water supply system. Backflow prevention device installed, however, shut off valve on hose. Therefore, the backflow prevention device is not effective.
  Install an approved backflow prevention device. A pressure valve may be needed.
• 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well. (CORRECTED)
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2890 - Damaged light lid in back food preparation area needs replacement.
  Adequate shielding needed for fluorescent light.
• 0160 - Critical A food employee failed to wash his or her hands between glove exchange (OPERATOR TO CORRECT)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3140 - Worker eating and drinking in dishwashing area (CORRECTED)
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Repeat Wall behind cook line, ceiling tiles in back food preparation area, under grill line 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.
• 1560 - Space behind three compartment sink needs to be sealed. A cleaning hazard exists.
  Seal the equipment to the wall.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

August 05, 2004 (Routine)

• 2310 B - Repeat The handwash station in the food preparation area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1800 - The nonfood contact surface of the vent hood filters, fan in kitchen has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler, inside freezer, back area where mop sink is located. (only 3-5 foot candles available-verified by light meter)
  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.
• 1060 - Repeat The nonfood contact surface of the shelves in walk-in cooler, wooden shelves in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  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.
• 2790 - The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor wall material located in walk-in cooler and wall by dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (OPERATOR TO CORRECT)
  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.
• 1570 - Refrigeration units, prep line, and microwave was observed in a state of disrepair and damaged. (PARTS FOR REFRIGERATION UNIT ON ORDER AND OPERATOR STATED WILL BE REPLACED NEXT WEEK-ICE BATHS ARE USED)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - The inside area of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0550 - Repeat Dispensing utensils used for chicken batter improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0550 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items by walk-in cooler observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3270 - Ants observed in back food preparation/dry storage area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2830 - Floor and wall juncture in back area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1100 - The food contact surface of the rubber spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned. (CORRECTED)
  Replace the rubber spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0570 - Repeat Wiping cloths improperly stored between use. (CORRECTED)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1960 - Plastic food 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.
• 2260 - Critical Hose attached directly to water supply system. Backflow prevention device installed, however, shut off valve on hose. Therefore, the backflow prevention device is not effective.
  Install an approved backflow prevention device. A pressure valve may be needed.
• 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well. (CORRECTED)
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2890 - Damaged light lid in back food preparation area needs replacement.
  Adequate shielding needed for fluorescent light.
• 0160 - Critical A food employee failed to wash his or her hands between glove exchange (OPERATOR TO CORRECT)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3140 - Worker eating and drinking in dishwashing area (CORRECTED)
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Repeat Wall behind cook line, ceiling tiles in back food preparation area, under grill line 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.
• 1560 - Space behind three compartment sink needs to be sealed. A cleaning hazard exists.
  Seal the equipment to the wall.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

August 05, 2004 (Routine)

• 2310 B - Repeat The handwash station in the food preparation area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1800 - The nonfood contact surface of the vent hood filters, fan in kitchen has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler, inside freezer, back area where mop sink is located. (only 3-5 foot candles available-verified by light meter)
  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.
• 1060 - Repeat The nonfood contact surface of the shelves in walk-in cooler, wooden shelves in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  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.
• 2790 - The indoor floor material located in walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor wall material located in walk-in cooler and wall by dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (OPERATOR TO CORRECT)
  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.
• 1570 - Refrigeration units, prep line, and microwave was observed in a state of disrepair and damaged. (PARTS FOR REFRIGERATION UNIT ON ORDER AND OPERATOR STATED WILL BE REPLACED NEXT WEEK-ICE BATHS ARE USED)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - The inside area of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0550 - Repeat Dispensing utensils used for chicken batter improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0550 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items by walk-in cooler observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3270 - Ants observed in back food preparation/dry storage area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2830 - Floor and wall juncture in back area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1100 - The food contact surface of the rubber spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned. (CORRECTED)
  Replace the rubber spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0570 - Repeat Wiping cloths improperly stored between use. (CORRECTED)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1960 - Plastic food 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.
• 2260 - Critical Hose attached directly to water supply system. Backflow prevention device installed, however, shut off valve on hose. Therefore, the backflow prevention device is not effective.
  Install an approved backflow prevention device. A pressure valve may be needed.
• 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well. (CORRECTED)
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2890 - Damaged light lid in back food preparation area needs replacement.
  Adequate shielding needed for fluorescent light.
• 0160 - Critical A food employee failed to wash his or her hands between glove exchange (OPERATOR TO CORRECT)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3140 - Worker eating and drinking in dishwashing area (CORRECTED)
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Repeat Wall behind cook line, ceiling tiles in back food preparation area, under grill line 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.
• 1560 - Space behind three compartment sink needs to be sealed. A cleaning hazard exists.
  Seal the equipment to the wall.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

April 14, 2004 (Critical Procedures)

• 0160 - Critical Repeat A food employee failed to wash his or her hands after handling soiled utensils and before handling clean and sanitized dishes (CORRECTED)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0860 - Critical Facility processes "freshly squeezed" orange juice (WILL REFERENCE FILE)
  Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.

December 12, 2003 (Routine)

• 2310 B - The handwash station at the front prep area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3080 - Less than 10 foot candles of light was noted in the area by walk-in cooler and inside walk-in cooler (only 2 foot candles available-verified by light meter) (IN PROCES OF REPAIR-NEW FIXTURE IS ON ORDER)
  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.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area. (only 30 foot candles available-verified by light meter)
  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
• 1060 - The nonfood contact surface of the shelves inside the walk-in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2790 - The indoor wall material located by upright refrigeration unit does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0550 - Dispensing utensils improperly stored. Small metal container used to dispense chicken mix.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Food pans storing meat and bucket of pickles inside cooler units stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Wiping cloths improperly stored between use. (CORRECTED)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the reach-in refrigeration unit is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (OPERATOR TO CORRECT)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (CORRECTED)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3180 - Floor in walk-in cooler, wall in dry storage area, shelves in walk-in cooler, sides of fryer/grill equipment, wall behind grill units, and inside the microwave 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3170 - Repeat Rubber gaskets inside reach-in unit, flourescent light lid above prep line,and leak at pre-flush sink, and floor inside walk-in cooler are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.