February 26, 2009 (Routine)

• 0620 - Food and food contact surfaces observed stored under the CD player and discs.
  Relocate the CD player and associated components to a location that does not contaminate food and food contact surfaces.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) bolo sauce in the refrigeration unit was observed with an expired date.
  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 food racks in the walk-in cooler were observed severely rusted.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - The door gasket to the walk-in cooler is in poor repair. Door closure device of the walk-in cooler is missing preventing the door from closing.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) along the preparation area 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F. Include a manual sanitize procedure to all food contact surfaces washed int he dishwasher until the unit can be repaired.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the meat slicer and cheese grater used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of meat slicer and cheese grater no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the flour container and knife holder 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.
• 2350 ii - Critical Drainwaste pipe in the kitchen was observed disconected and a rag covering the opening.
  Repair and maintain all plumbing components according to local building codes to prevent exposures to sewage.
• 2830 - Floor and wall juncture under the handsink next to the pizza preparation area was observed not sealed and accumulating food debris.
  Clean and seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2930 - Side entrance door was observed with large gaps around the perimeter.
  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.
• 3140 - Purse observed on the food preparation counter top.
  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
• 3170 - Walk-in cooler floor is broken and twisted creating a cleaning hazard.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 31, 2008 (Routine)

• 0260 - Corrected During Inspection Critical Damaged cans of foods are in unsound or adulterated condition.
  Ensure food is safe and unadulterated.
• 1080 - Repeat The service pannel is missing from the salad make table.
  Remove or repair this item and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Correct in 30 days.
• 1570 - Repeat The door gasket of the dough cooler is (missing, damaged).
  Repair or replace the dough case door gasket in accordance with the manufacturer's specifications. Correct in 30 days.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cookline utensils stored in a soiled container.
  Clean and sanitize these surfaces for food contact. Do not store clean utensils in a soiled container. Rotate utensil storage container out for wash-rinse and sanitizing as often as necessary in order to keep clean.
• 3180 - Walls under soiled dish scraping station in the dish washing area 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. Correct in 2 days.

March 28, 2007 (Follow-up)

• 0820 - Critical Repeat Chicken and Cucumber Sauce cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. All potentially hazardous food was appropriately relocated or discarded. Repair the refrigeration unit to maintain 41F or below. Unit may not be used for storage of potentially hazardous food until the unit can be repaired or replaced.
• 1080 - Repeat The service panel is missing from several reach-in refrigerator units and flour and food debris has accumulated on the coils possibly causing insufficient cold-holding temperatures.
  Repair or remove the refrigeration units from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1570 - Repeat The door gasket of the dough cooler is (missing, damaged).
  Repair or replace the dough cooler door gasket in accordance with the manufacturer's specifications.
• 2580 - Repeat A condensate drain line was dripping onto the refrigerator bottom in bar area cooler.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2790 - Repeat The floor tile in the wait station area is cracked with large gaps that are accumulating food debris. Wall material in the wait station near the drink preparation is comprised of rough cut wood and was observed to have accumulated dust.
  All floors and walls must be comprised of material that is smooth easily cleanable and non-absorbent.
• 3180 - Repeat Fans and air vents in the food preparation area, wall behind the warewasher 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.

October 16, 2006 (Routine)

• 0480 - Unlabeled food containers in the rear preparation area.
  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.
• 0820 - Corrected During Inspection Critical Chicken and Cucumber Sauce cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. All potentially hazardous food was appropriately relocated or discarded. Repair the refrigeration unit to maintain 41F or below. Unit may not be used for storage of potentially hazardous food until the unit can be repaired or replaced.
• 1080 - The service panel is missing from several reach-in refrigerator units and flour and food debris has accumulated on the coils possibly causing insufficient cold-holding temperatures.
  Repair or remove the refrigeration units from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1570 - The door gasket of the dough cooler is (missing, damaged).
  Repair or replace the dough cooler door gasket in accordance with the manufacturer's specifications.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2580 - A condensate drain line was dripping onto the refrigerator bottom in bar area cooler.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2790 - The floor tile in the wait station area is cracked with large gaps that are accumulating food debris. Wall material in the wait station near the drink preparation is comprised of rough cut wood and was observed to have accumulated dust.
  All floors and walls must be comprised of material that is smooth easily cleanable and non-absorbent.
• 3050 - Corrected During Inspection No waste receptacle provided at handwashing lavatories in rear food preparation area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3180 - Fans and air vents in the food preparation area, wall behind the warewasher 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.
• 3500 2 - Corrected During Inspection Critical Containers of dishwashing detergent are stored beside clean, air dryed untensils.
  Containers of dishwasher detergent must be located in an area that is not above food, equipment, utensils, linens or single service items prevent contamination of these items.

November 17, 2005 (Routine)

• 1100 - The food contact surface of some of the dough pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the damaged dough pans 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. Correct within 14 days. Discard damaged dough pans.
• 1150 - The nonfood contact surface of the shelves under the broiler and along the cookline wall are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct within 30 days.
• 1570 - 3-dr cookline prep. cooler was observed in a condition that prevents necessary maintenance and easy cleaning (was missing compressor cover-compressor was observed soiled with flour)
  Repair the compressor cover 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 compressor cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 30 days.
• 1570 - Dishwasher thermometer was observed in a state of disrepair and damaged.
  Repair the dishwasher thermometer 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 thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 14 days.
• 1960 - Tableware 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. Provide additional drainboard space or add draining wall shelf. Correct within 30 days.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). The closest handsink to the cookline is over 30 feet away & there is no handsink in the waitstation.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Correct within 60 days.
• 2790 - Repeat The indoor floor material located at cookline (broken/missing tiles & grout) 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. Correct within 30 days. Submit finishing materials & timeline for prior approval from the Health Department.
• 3080 - Less than 50 foot candles of light was noted in the cookline (observed from 5-19 foot candles).
  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. Correct within 30 days.
• 3080 - Less than 20 foot candles of light was noted in the front waitstation (observed at 4 foot candles).
  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. Correct within 30 days.

November 24, 2004 (Follow-up)

November 10, 2004 (Routine)

• 0550 - In-use utensils improperly stored between use. In-use utensils were being placed in buckets of water & sanitizer.
  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. Ensure in-use utensils are washed, rinsed, and sanitized properly at least every 4 hours. Correct today.
• 0220 - Critical Repeat Uncovered employee drinks stored on prep. surface across from the cookline, also stored on rack in mixer room. In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Corrected during inspection.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: plates on shelf under prep. table.
  Remove soiled plates and clean and sanitize these surfaces for food contact. Corrected during inspection.
• 1460 - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. There are cutting boards that are too large to properly wash, rinse, & sanitize.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment 4. reduce the size of cutting boards so that the 3-vat sink or dishwasher can accomodate them. Correct today.
• 2790 - Repeat The indoor floor material located on the prep. line, mixer area, & dry storage area 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. Correct within 30 days. Submit spec. sheets on any finishing materials for prior approval.
• 2790 - The indoor wood material used to hold bottles of wine located in the walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent and is soiled.
  Refinish or replace the wine rack material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 7 days.
• 1580 - The cutting board(s) along the 3-dr prep. cooler next to the cookline 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. Ensure that any new boards can adequately fit in the 3-vat sink or dishwasher. Correct today.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation prior to doning gloves or after engaging in any activity which may have contaminated his/her hands.A wait staff employee failed to wash his or her hands after taking a drink of an uncovered personal beverage & then proceeded to handle clean plates.
  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. Correct immediately.Instruct employees to clean their hands and exposed portions of their arms immediately before engaging in any activity which may have contaminated his/her hands. Correct immediately.
• 2260 - Critical Backflow or backsiphonage prevention device installed incorrectly on threaded faucet with a shut-off valve after it.
  Remove the shut-off valve or provide appropriate backflow or backsiphonage prevention device on all threaded faucets. Correct today.
• 0610 - Repeat Cheese in the walk-in cooler and chips stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
• 1570 - Dishwasher was leaking & vent cover was missing from vent next to the hood.
  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. Correct within 7 days.
• 1570 - 3-dr salad cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the 3-dr salad cooler 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. Relocate items today & repair or replace within 30 days.
• 0830 - Critical The prepared ready-to-eat (RTE) cucumber sauce & sour cream in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 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. Correct today.
• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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. Correct immediately.
• 0060 - Critical The person in charge failed to state the minimum cook and reheating temperatures and times for potentially hazardous food.
  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. Correct immediately.
• 0760 - Critical The meatballs & corn/rice chowder were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. The person-in-charge could stated required temps. and times.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours. Correct immediately.
• 3820 - After the Environmental Health Specialist presented official credentials and provides notice of the purpose of and an intent to conduct an inspection, the person in charge refused to allow the Environmental Health Specialist access into the food establishment. The person-in-charge did not have access to the walk-in freezer. After trying to contact another manager, the Person-in-charge could not provide access to the walk-in freezer for inspection.
  After the Environmental Health Specialist presented official credentials and provides notice of the purpose of and an intent to conduct an inspection, the person in charge should allow the Environmental Health Specialist access into the food establishment. The person-in-charge must have access to this area. Correct immediately.
• 2890 - Light bulb in dishroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct today.
• 3180 - Wall in the pizza make area 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. Correct todays.
• 1560 - There is a floor mounted pepsi cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 0820 - Critical Repeat Raw chicken in container of prep. surface hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Discarded chicken during inspection (employee did not know how long it had been out of temperature). Corrected during inspection.

September 12, 2003 (Follow-up)

• 0220 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area (back prep. area, in take-out drink cooler-drink was covered).
  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. Corrected during inspection (C.D.I.)
• 0220 - Critical Repeat Open drinking containers stored in a manner (on boxes in kitchen) that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. CDI.
• 0820 - Critical Repeat Meatballs and spinach & artichoke dip in bottom of 3-dr delfield cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CDI.
• 2790 - The indoor wall material located behind cookline 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. Correct within 90 days.
• 2790 - Repeat The indoor floor material located in front of walk-in cooler and some missing floor tiles in prep. areas do 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. Correct within 90 days.

August 20, 2003 (Routine)

• 2790 - The indoor wall material (bare wood) located in back prep. room 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. Correct within 30 days.
• 2790 - The indoor floor material located in front of walk-in cooler in need of repair and 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. Correct within 30 days.
• 0610 - Food stored on the floor in walk-in cooler and freezer. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Repeat Salad cooler is located next to handsink without a splash guard. Handtowel dispenser is located directly above salad cooler. Food stored in a location where it is subject to splash, dust or other contamination.
  Install splash guard between handsink and salad cooler and relocate handtowel dispenser so it is not directly above salad cooler. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Correct within 7 days.
• 1320 - There was no temperature measuring device located in several prep. coolers.
  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. Correct within 7 days.
• 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Drink discarded during inspection. Designate a specific employee break or storage area. Correct immediately.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: racks above prep. cooler and fan in kitchen.
  Maintain nonfood-contact surfaces of equipment clean. Prevent cross-contamination by routinely cleaning all surfaces. Correct within 1 day.
• 1570 - Door to the water heater closet was observed in a state of disrepair and damaged.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 30 days.
• 1570 - Door to vegetable cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the vegetable cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 30 days.
• 0820 - Critical Cooked pasta on buffet hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Correct immediately.
• 0820 - Critical Mozz. cheese in bottom of prep. cooler, egg wash in bottom of prep. cooler across from cookline, vegetables in vegetable cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Discard potentially hazardous foods out of temp. for 4 hours. Correct immediately.
• 0450 - 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. Correct immediately.