April 29, 2009 (Critical Procedures)

Violations:

• 1890 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentrations in the kitchen and bar dishwashing machines were at an unacceptable level for effective sanitizing. The chlorine sanitizer concentrations in the kitchen dishwashing machine was 0 ppm and in the bar dishwashing machine was 10 ppm. (PIC stated that they will discontinue the use of these machines until they can properly sanitize. Maintenance company has been contacted and will be servicing the dishwashing machines this afternoon.)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dishwashing machines until they are capable of sanitizing at a level between 50-100 ppm.
• 2260 - Corrected During Inspection Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well. Water supply line was sitting in the water of the dipper well. (PIC adjusted the line at least 1 inch above the flood rim)
  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.

Comments:
Additional Temperatures: Drawers-cooked onions IT 41F, SP-chili ST 41F, sliced tomatoes IT 38F, sausage IT 37F, cooked rice IT 38F, RIC-half and half IT 39F.
Kitchen and bar wiping cloth bucket sanitizer concentrations - 200 ppm quaternary ammonia
Discussed with PIC:
Contact the Health Department once the dishwashing machines have been serviced. Provide service report to the Health Department.
Ensure that all windows and doors are kept closed to prevent the entry of pests into the facility. Provide screens to windows if facility plans to routinely leave windows open.
PIC stated that two soda guns in the bar are not used. Keep these soda guns cleaned or remove them from the bar area if not using.
Facility's food suppliers are Gordon Foodservice and Keeny Produce.
Good handwashing and glove use observed during inspection.
PIC is knowledgeable in employee health policies and reporting procedures when an employee has certain symptoms or diagnosed with food-borne illnesses.
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 31, 2008 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, such as hamburger bun, with bare hands. (Gloves provided)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloths stored next to the sink in the bar area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The door gasket to the top drawer at prep unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The red cutting boards in storage 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. slicer, 2. top interior of the ice machine, 3. middle soda gun in bar.
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical The chlorine sanitizer concentration of the dishwashing machine in the bar was at an unacceptable level - 0 ppm. Sanitizer container was empty. PIC connected new sanitizer container and dishwashing machine was sanitizing at 100 ppm chlorine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure that the chlorine sanitizer concentration in the dishwashing machine is at a concentration between 50-100 ppm .
• 1960 - Plastic cups and 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.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of back door in the kitchen.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3200 - Intake and exhaust air ducts throughout kitchen and in restrooms are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
Additional Temperatures: SP-cooked rice IT 29F, pepperoni IT 38F, sausage IT 38F, Cooking-fish IT 210F, WIC-black beans IT 35F, rice IT 35F, cooked ribs IT 40F, chicken ST 40F, cole slaw ST 39F, RIC-half and half IT 41F.
Kitchen dishwashing machine sanitizer concentration - 50 ppm chlorine
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonia
Discussed with PIC:
Facility is using logs to record food temperatures and sanitizer concentrations. Upon review, logs were up to date and thorough.
Consumer advisory is provided on the menu for foods, such as hamburgers, that are served undercooked.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

April 30, 2008 (Follow-up)

Violation: 1890 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the dishwashing machine in the kitchen was at an unacceptable level - 0-10 ppm. (Rinse temperature of low-temp chemical sanitizing dishmachine was reaching over 160F. Data plate stated that the recommended rinse temperature should be 140F. Advised PIC to lower the temperature of the hot water heater to allow for a lower rinse temperature. After the hot water heater temperature was adjusted, the rinse temperature of the dishwashing machine reached 145-150F and dishwashing machine was sanitizing at 100 ppm chlorine.)
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure that chlorine sanitizer concentration in the dishwashing machine is at a concentration between 50-100 ppm.
Comments:
Discussed with PIC:
Ensure that employees are routinely monitoring the chlorine sanitizer concentration in the dishwashing machine. Recommend recording chemical readings on daily temperature and line check logs.
PIC stated that slicer is currently not being used because it is in disrepair. Remove any unused equipment from the facility.
All deficiencies noted on previous inspection report from 4/17/2008 not noted above have been corrected. Facility is no longer under enforcement.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

April 17, 2008 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical (REPEAT) In use open drinking containers stored on food prep table and on shelf above open tea container in a manner that may contaminate food, food contact surfaces or utensils. (Discarded)
  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.
• 0380 - Corrected During Inspection Critical (REPEAT) Observed dented cans of mushrooms stored on prep shelf. (removed)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. stock pot stored over 3-compartment sink with heavy carbon accumulation on food contact surface, 2. top interior of microwaves on cook line, 3. several utensils stored over 2-compartment sink, 4. tomato slicer in storage, 5. tomato dicer in storage, 6. lemon wedger in storage, 7. slicer..
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical (REPEAT) The chlorine sanitizer concentration in the dishwashing machine in the kitchen was at an unacceptable level - 0-10 ppm. (PIC contacted maintenance company. Maintenance company adjusted the chlorine sanitizer concentration to 100 ppm)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure that the chlorine sanitizer concentration is at a level between 50-100 ppm.
• 3330 - Corrected During Inspection Critical Working container of cleaning product stored in the dishwashing area is 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.

Comments:
Additional Temperatures: Drawers-raw hamburger IT 40F, sliced tomatoes 40F IT, HH-chili IT 185F, HH-pot roast IT 149F, SP-pepperoni IT 41F, feta cheese IT 38F, rice IT 36F, RIC-milk ST 41F, Beer cooler-half and half ST 41F.
Quaternary ammonia concentration in Spray bottles - 200 ppm quaternary ammonia.
Discussed with PIC:
Ensure that quaternary ammonia sanitizer at the dispenser at the mop sink is dispensing or diluted to a concentration of 200 ppm.
Ensure that proper methods are being used to cool foods, such as using small, uncovered containers placed into the walk in cooler. Ensure that small containers are not stacked with each other so that foods can cool properly.
PIC stated that fish batter is held next to the grill for no longer than 4 hours. Line check logs are kept to ensure that batter is not kept out for longer than 4 hours.
If using nail brushes for thoroughly washing hands, recommend storing nail brush in a container of sanitizer to prevent pathogen growth on the brush.
Provide a thorough cleaning of all drains in the dishwashing area.
Ensure that back door to the facility is tightly closed to prevent the entry of pests into the facility.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit.
The facility has been placed under enforcement and a Notice of Violation was issued and hand delivered.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

November 26, 2007 (Follow-up)

Violations:

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloth stored on prep shelf on cook line.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: tongs in storage above the 2-compartment sink. (Tongs placed in dishwashing area to be cleaned and sanitized).
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Floor, walls, and drain in dishwashing 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.

Comments:
Kitchen dishwashing machine sanitizer concentration - 100 ppm chlorine
Bar dishwashing machine sanitizer concentration - 50 ppm chlorine
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonia
Discussed with PIC:
Ensure that all chemical bottles are properly labeled.
Replace lights under the hood system.
Provide a visual or audible alarm on the chemical dishwashing machines that indicate when the sanitizer concentration is running low or out.
Good handwashing and glove use procedures observed during inspection.
This facility is no longer under enforcement.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 25, 2007 (Routine)

Violations:

• 0160 - Critical Repeat A food employee failed to wash his or her hands before donning gloves. A food employee failed to wash hands after entering the bar area and before preparing and serving a drink to a customer.
  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 - Corrected During Inspection Critical Repeat An employee is drinking from an uncovered container in the bar 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.
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Several dented cans of jalapenos and black olives on can rack. (removed)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE), such as sugar, allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 A 4 - Repeat Observed uncovered foods in the reach in freezers on the cook's line.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled bulk food containers and canned foods.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on counter next to dishwashing machine in the bar. No sanitizer observed in wiping cloth bucket on cook line.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of the microwave on cook line, 2. onion dicer in storage, 3. tongs and utensils above 2-compartment sink, 4. plastic food containers in storage, 5. soda guns and holsters in bar, 6. slicer, 7. top interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Repeat The chlorine sanitizer concentration in the dishwashing machine in the kitchen and the dishwashing machine in the bar are at unacceptable levels - 0-10 ppm chlorine. (PIC contacted maintenance company to service the machines. PIC was able to get dishwashing machine to 50 ppm in the kitchen, however, dishwashing machine in the bar is at 10 ppm chlorine).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dishwashing machine in the bar until it is capable of sanitizing equipment at 50-100 ppm consistently.
• 1960 - Repeat 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.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand sink adjacent to the service line and the hand sink in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Repeat The following physical structures noted in need of cleaning: 1. floors, walls, and drain in dishwashing area, 2. wall above 2-compartment sink.
  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 - Repeat 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.
• 3340 - Corrected During Inspection Critical Repeat Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Oven cleaner stored at service line adjacent to clean utensils. Sanitizer stored above open prep unit above food.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Quaternary ammonia sanitizer concentration in sanitizer spray bottle is too strong - over 400 ppm. (Water is not mixing with sanitizer at dispenser in mop sink area)
  Ensure that the quaternary ammonia sanitizer concentration is at a level of 200 ppm.

Comments:
Additional Temperatures: SP-cooked mushrooms IT 39F, feta cheese IT 39F.
Discussed with PIC:
Ensure that all employees are following proper handwashing and glove use procedures.
Ensure that the proper labels are on the chemical bottles.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit.
The facility has been placed under enforcement and a Notice of Violation was issued and hand delivered.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 25, 2007 (Other)

Comments:
Prepared and reviewed inspection report from 10/25/2007 with person in charge.

September 24, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (discarded)
  Employees may drink from a closed beverage container, with a straw, 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.
• 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE), such as sugar, allowing for a bare hand contact surface to come in contact with food item(s). (removed)
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 A 4 - Observed uncovered foods in the reach in freezers on the cook's line.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled bulk food containers and spice containers.
  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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables and on dishwashing machine in bar.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0760 - Corrected During Inspection Critical The cooked foods, such as beans and chili, were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Beans were reheated to 93F IT and chili was reheated to 69F IT in the microwave before employee placed into hot holding unit.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
• 1550 - The dishtable next to the dishwashing machine is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. pots, pans, and strainer above 3-compartment sink, 2. plates in storage in dishwashing area, 3. interior of microwaves on cook's line, 4. onion dicer in storage, 5. tongs and knives in storage above 2-compartment sink, 6. can opener blade, 7. plastic food containers in storage, 8. soda guns and holsters in bar.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. exterior of dishwashing machine, 2. dishtables in dishwashing area, 3. dish racks, 4. interior of reach in cooler next to the fryers, 5. bulk food container of flour, 6. hood filters, 7. prep shelving on cook's line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical The chlorine sanitizer concentrations in the dishwashing machine in the kitchen and the dishwashing machine in the bar are at unacceptable levels - both measured 10 ppm chlorine. (PIC contacted maintenance company to service the machines)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of the dishwashing machine until they are capable of sanitizing equipment at the proper concentration - 50-100 ppm chlorine.
• 1960 - Repeat 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.
• 2190 - Water from the handwashing sink in the bar was measured at a temperature less than 110F. Water ran for several minutes and never got warm or hot.
  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.
• 2310 B - The several handwash stations are being used for purposes other than washing hands. Observed food debris and trash in several handsinks.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door in the kitchen is not tight fitting.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at several handsinks in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 20 foot candles of light was noted in the women's restroom - 5-15 foot candles observed. Lights were dim in stalls and lights were burnt out under handsinks.
  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 under the hood system - 25-30 foot candles observed. Several light bulbs burnt out under hood.
  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 - Repeat The following physical structures noted in need of cleaning: 1. several air vents in the facility, 2. floors, walls, ceilings, and drains in dishwashing area, 3. drain in cook's line, 4. wall above 2-compartment prep sink.
  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.
• 3340 - Corrected During Inspection Critical Repeat Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaning solutions stored at service line adjacent to food and equipment, on ice machine, above food prep table and food on cook's line, and adjacent to food and equipment in the bar area.
  Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Additional Temperatures: Cooking-chicken IT 200F, SP-cooked mushrooms IT 38F, feta cheese IT 40F, cooked rice IT 41F, Reheated for HH-pot roast IT 166F, pot roast IT 167F, Beer cooler-half and half IT 38F.
Discussed with person in charge:
Contact the Health Department once Dishwashing machines in the bar and in dishwashing area are serviced and capable of sanitizing equipment at the proper concentration.
Ensure that Dumpster area is kept in a sanitary manner to reduce the amount of flies in that area.
Ensure that faucet of the dipper well is at least 1 inch above the flood rim of the well.
Good handwashing and glove use procedures observed during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 03, 2006 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical 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. Observed employee putting on 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.
• 0220 - Corrected During Inspection Critical In use open drinking container in prep area 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.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented can of tomato juice on storage shelving.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 C - Corrected During Inspection Critical Bowl or utensil without handle used to dispense sugar and flour in large storage bins in kitchen area.
  Use utensil with handle to dispense food.
• 0520 - Corrected During Inspection Ice at the bar used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0570 - Corrected During Inspection Wet wiping cloths stored on handsink in bar.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Pans above the 3 compartment sink with carbon buildup - observed in a condition that prevents necessary maintenance and easy cleaning.
  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.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1580 - The cutting board(s) along the salad station and the steam table 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.
• 1800 - The nonfood contact surface of the mop sink and the black roll away cart 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.
• 1960 - Corrected During Inspection Food storage containers on storage shelving 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.
• 2000 - Corrected During Inspection Clean TABLEWARE throughout facility were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at handsinks in men's and ladies restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Physical structure is not maintained in good repair Ceiling tile over the walk in cooler is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors under equipment and at floor/wall junctures - 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.
• 3220 - Corrected During Inspection 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.
• 3330 - Corrected During Inspection Critical Working containers of bleach and water throughout facility are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Container of bleach and water stored next to open container of flour in prep area - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Temperatures continued: WIC-Chicken ST 36'F, Milk ST 33'F, Bar Half N Half IT 39'F, Chicken Cooking IT 174'F.
Recommend replacing burned out light bulbs under the hood.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Facility is a smoking establishment.

October 28, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Beef patties stored over salsa in walk in freezer.
  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.
• 2350 ii - Corrected During Inspection Plumbing connection in the mop sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees

Comments:
Temperatures continued: raw chicken ST - 30
Abbreviations: ST - surface temperature; IT - internal temperature; WIC: walk in cooler; PP - pizza prep; SP - sandwich prep; DC - display case
This establishment is in substantial compliance with the Virginia State rules and regulations governing restaurants. Therefore permit is issued.

October 21, 2005 (Pre-Opening)

Comments:
The following recommendations are made:
1. Provide inspector with copy of HACCP plan and employee health policy
2. Obtain permanent Certificate of Occupancy
3. Thoroughly wash, rinse, and sanitize all equipment
4. Elevate all equipment from floor in store room.
5. Clean all floors
6. Store all utensils with lip contact surface down to avoid cross contamination
7. Provide a more detailed cleaning schedule to include hood filters, ice machines, floor drains, shelving units, and mop sinks
Contact health department when ready for final inspection. Contractor requested a copy of permit in order to obtain ABC license. We advised that the health department is unable to issue a permit until the permanent Certificate of Occupancy is obtained.

October 18, 2005 (Pre-Opening)

Comments:
The following recommendation are made:
1. keep objects out of handsink to ensure that they can be used by employees (items were removed)
2. ensure all hand sinks have hand washing signs (sign in bar area is missing)
3. provide paper towels at all hand sinks
4. observed numerous flies throughout premise, ensure air curtain is operational
5. ensure all refrigeration units have thermometers inside of unit
6. fix leak inside refrigeration case in far left side of bar
7. fix leak under dishwashing machine in kitchen (corrected)
8. replace missing ceiling tiles next to dishwashing machine, over ice cream freezer, and in store room
9. no chlorine sanitizer in dish machine in bar
10. provide chlorine test strips
11. seal holes on outside of ice cream freezer
12. shield white light bulbs over bar area
13. clean floors
14. seal around the door frame to mop room (corrected)
15. seal splash guard to handsink
16. fix/repair bent ceiling tile next to hood
17. thoroughly wash, rinse, and sanitize all equipment
18. ensure all equipment is properly working
This facility may start training staff as soon as smoke detection system is inspected. Re-inspection will be on or about Friday, October 21, 2005. Establishment cannot open for public.

October 13, 2005 (Pre-Opening)

Comments:
The following recommendations are made:
1. all floor mounted equipment must be flush against wall and sealed
2. all floor drains require detailed cleaning
3. shield all lights in bar area and over waitress stations
4. resurface and seal wood in bar area
5. replace blown/broken light bulbs
6. seal mop sink to wall
7. repair hole in wall over soda machine
8. caulking missing on left side of walk in cooler
9. install light bulbs in walk in cooler
10. paint walls in electrical and mechanical rooms
11. replace coving on outside of beer cooler
12. ensure covers in place on all hub drains
Additional comments:
1. ensure that cleaning schedule includes all beverage tubing
2. ensure all hand sinks have hand washing signs
3. need copies of food safety certification for all managers
4. need copy of final menu

October 04, 2005 (Pre-Opening)

Comments:
Walk through with contractor. Building not finished yet.

April 06, 2005 (Other)

Comments:
Faxed approval memo to Fredericksburg Building Official and Bailey's Corporate Office.

March 31, 2005 (Other)

Comments:
Spoke to Patty Gates, Bailey's, reference plan review.

March 25, 2005 (Other)

Comments:
Draft plan review. Need more information from establishment on air gap at each sink, material used on ceiling, and employee break area.

March 23, 2005 (Other)

Comments:
Draft plan review.

March 22, 2005 (Other)

Comments:
Inital review of draft plan.