Beach Bully Restaurant, 601 19th Street, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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August 14, 2009 | Routine | 2 | 3 | Details / Comments |
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May 13, 2009 | Routine | 2 | 1 | Details / Comments |
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February 23, 2009 | Routine | 5 | 4 | Details / Comments |
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November 21, 2008 | Routine | 3 | 5 | Details / Comments |
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August 15, 2008 | Routine | 2 | 5 | Details / Comments |
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April 10, 2008 | Routine | 6 | 10 | Details / Comments |
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January 31, 2008 | Routine | 2 | 6 | Details / Comments |
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September 25, 2007 | Routine | 0 | 5 | Details / Comments |
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June 05, 2007 | Routine | 2 | 6 | Details / Comments |
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February 27, 2007 | Routine | 0 | 3 | Details / Comments |
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November 29, 2006 | Routine | 1 | 4 | Details / Comments |
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September 05, 2006 | Routine | 1 | 2 | Details / Comments |
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May 31, 2006 | Routine | - | - | Details / Comments |
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March 31, 2006 | Routine | 1 | 4 | Details / Comments |
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January 06, 2006 | Routine | 4 | 2 | Details / Comments |
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October 21, 2005 | Routine | 1 | 2 | Details / Comments |
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July 25, 2005 | Routine | - | - | Details / Comments |
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April 22, 2005 | Routine | 1 | 2 | Details / Comments |
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April 22, 2005 | Routine | 1 | 2 | Details / Comments |
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February 02, 2005 | Routine | - | - | Details / Comments |
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October 25, 2004 | Routine | 4 | 7 | Details / Comments |
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October 25, 2004 | Routine | 4 | 7 | Details / Comments |
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July 28, 2004 | Routine | 2 | 7 | Details / Comments |
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June 07, 2004 | Complaint | 9 | 17 | Details / Comments |
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June 07, 2004 | Complaint | 9 | 17 | Details / Comments |
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May 04, 2004 | Routine | 5 | 10 | Details / Comments |
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May 04, 2004 | Routine | 5 | 10 | Details / Comments |
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February 12, 2004 | Routine | 6 | 11 | Details / Comments |
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February 12, 2004 | Routine | 6 | 11 | Details / Comments |
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November 25, 2003 | Routine | 5 | 10 | Details / Comments |
August 14, 2009 (Routine)
Violations:
- 0800 - Critical Pork barbeque noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0820 A 1 - Critical Repeat Roast beef and ribs hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0810 - Corrected During Inspection The methods used for cooling were not adequate. Numerous pans in walk-in had pork barbeque improperly cooling, stacked with too much food product.
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. - 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
Violations discussed for correction.
May 13, 2009 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 1 - Corrected During Inspection Critical Repeat Roast hot holding at improper temperatures.
Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria. - 1320 - There was no temperature measuring device located in one 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.
Good inspection. Health department permit issued. Critical violations require immediate correction.
February 23, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Stored on prep table with condiments.
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. (several dented cans of grape jelly)
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. - 0470 - Corrected During Inspection Critical Raw ground beef stored over cooked corned beef in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 1 - Critical Repeat Roast hot holding at improper temperatures.
Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria. - 1320 - Repeat There was no temperature measuring device located in the alto sham.
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. - 2000 - Repeat Clean pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3170 - Ceiling tile above sink not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3330 - Corrected During Inspection Critical Working container of chemical cleaner 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.
Advised critical violations require immediate correction.
November 21, 2008 (Routine)
Violations:
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. (bracelets)
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Critical Employee drink is stored on prep table near handsink, in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store drinks 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. - 0820 A 1 - Critical Chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 1 - Critical Repeat Roast hot holding at improper temperatures.
Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria. - 0820 A 2 - Critical Butter pats cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - There was no temperature measuring device located in the alto sham.
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. - 2000 - Clean pots were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2310 B - The handwash station at the front is being used for purposes other than washing hands. Operator dumped wiping cloth bucket in it.
The handwash facility identified above is to be used for washing hands only - 3260 - Employees are not using the dressing rooms, designated area or lockers provided. (jacket on soda syrup box)
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Advised critical violations require immediate correction.
August 15, 2008 (Routine)
Violations:
- 0480 - Corrected During Inspection Repeat Unlabeled food containers. (sugar)
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 When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 0690 - Corrected During Inspection Coffee pots stored too close to the hand sink.
Protect food from miscellaneous sources of contamination. - 0820 A 1 - Corrected During Inspection Critical Beef in holder hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1570 - Door on front of the fryer, observed in a condition that prevents necessary maintenance and easy cleaning.
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. - 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
Mops must be hung in a position that can not contamination food or food equipment. - 3340 - Corrected During Inspection Critical Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Container of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed with manager.
April 10, 2008 (Routine)
Violations:
- 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Critical Repeat 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. - 0470 - Critical Unwrapped or uncovered food in the walk-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0820 A 2 - Critical Ribs cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) walk-in 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. 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 nonfood contact surface of the cloth towel under the cutting board 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. - 1770 A - Critical The following utensils were observed soiled to sight and touch: potato slicer.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: beige cart with cut fries
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: side of fryer and table next to fryer.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Ice bucketswere found stored floor in dry storage.
Store ice buckets in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2000 - Clean take out containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2310 - Critical The handwashing facility located at the back kitchen area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart with fries preventing its use. - 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
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. - 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions - 3180 - Repeat Floor throughout in the kitchen 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.
All violations discussed with manager.
January 31, 2008 (Routine)
Violations:
- 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. - 0480 - Unlabeled food containers. (spg)
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 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 1 - Critical Roast hot holding at improper temperatures.
Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria. - 1060 - The nonfood contact surface of the cloth towel under the cutting boar, 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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 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. - 3260 - Employees jacket and personal belongings are not stored away from food and food items.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
All violations discussed with manager.
September 25, 2007 (Routine)
Violations:
- 1800 - The nonfood contact surface of the rolling carts have 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. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 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. - 3180 - Repeat Floor under equipment and along cove molding 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. - 3270 - Repeat Harborage conditions exist. Some flies noted in establishment. Extremely high population of flies noted around dumpster area and side of building.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Above discussed for corrective action.
June 05, 2007 (Routine)
Violations:
- 0530 - Unpackaged chicken wings stored in direct contact with undrained ice.
Store unpackaged food in drained ice. - 0800 - Critical Ribs and pulled pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0820 - Critical Multiple items cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0820 - Critical Multiple items in walk-in cold holding at improper temperatures.
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. - 1450 - Walk-in not meeting the food storage demands of the establishment.
Provide additional cooling equipment necessary to maintain food items at 41 degrees F or below. 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. - 1570 - Walk-in refrigeration unit observed in a state of disrepair and damaged.
Repair the walk-in 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 walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2310 B - The handwash station is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3180 - 1) Area between grill and oven noted in need of cleaning. 2) Cove molding front kitchen 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. - 3270 - Harborage conditions exist. Flies noted.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Above discussed for corrective action/Owner voluntarily discarded items from inside the walk-in that were out of temperature above 45 degrees F and items with the oldest leftover date./Guidance from standardization officer received regarding amounts of product. Walk-in unit to be repaired immediately with temperatures recorded four times per day. Follow up visit to be conducted to check of walk-in units repair status.
February 27, 2007 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1800 - The nonfood contact surface of the area between cooking equipment 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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Above discussed for corrective action.
November 29, 2006 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) walk-in 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. - 1320 - There was no temperature measuring device located in the hot holding 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Repeat Light bulbs back store room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Critical violation discussed for immediate correction/Other violations discussed for corrective action.
September 05, 2006 (Routine)
Violations:
- 0810 - The methods used for cooling onions were not adequate.
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. - 1900 - Critical When tested, a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2890 - Light bulb in the dry storage room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
All violations discussed for correction.
May 31, 2006 (Routine)
Violations:
- 1320 - There was no temperature measuring device located in the cookline 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. - 1800 - The nonfood contact surface of the hood filters have 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. - 2000 - Plastic wrap was found stored in the splash zone by the hand sink.
Store plastic wrap in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3340 - Critical Containers of cleansers 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.
All violations discussed for correction.
March 31, 2006 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Roast and chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1570 - The door gasket of the various refrigerator and freezer units are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1730 - The thermometer in the hot holding unit is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Grease was 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.
All violations corrected or discussed for correction during the inspection.
January 06, 2006 (Routine)
Violations:
- 0220 - Critical 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. - 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 1320 - Corrected During Inspection The temperature measuring device in the glass door reach in was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Potato Slicer
Clean and sanitize these surfaces for food contact. - 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. - 3380 - Corrected During Inspection Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
All violations corrected or discussed for correction during the inspection.
October 21, 2005 (Routine)
Violations:
- 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. - 2000 - Single service were found stored in the splash zone at the hand sink, and the clean cutting board was stored behind the faucet at the 3 compartment sink.
Store single service and cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2260 - Critical Outdoor hose lacks a second backflow prevention device.
Provide a backflow or backsiphonage prevention device ( a hose bib) on the outdoor hose, attach the hose bib at the nozzle.
All violations discussed for correction. Good inspection. The establishment has 3 certified food managers.
July 25, 2005 (Routine)
Violations:
- 0660 - Condiments (lemons and limes) are not dispensed in a manner to prevent contamination.
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. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - Floor of walk up freezer 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. - 3270 - Critical Adequate methods are not being used to control flies
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
All violations discussed for correction.
April 22, 2005 (Routine)
Violations:
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Clean and sanitize these surfaces for food contact. - 3080 - Repeat Less than 50 foot candles of light was noted on the cook line under the 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
Permit issued. All violations discussed for correction. Good inspection.
April 22, 2005 (Routine)
Violations:
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Clean and sanitize these surfaces for food contact. - 3080 - Repeat Less than 50 foot candles of light was noted on the cook line under the 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
Permit issued. All violations discussed for correction. Good inspection.
February 02, 2005 (Routine)
Violations:
- 0610 - Corrected During Inspection Repeat Crate of bread stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Beef brisket cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1800 - The nonfood contact surface of the ventilation hood 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. - 2720 - Repeat Grease recycle container was uncovered.
Cover all waste and recycle containers when not in continuous use. - 3080 - Repeat Less than 50 foot candles of light was noted in the ventilation 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
All violations discussed for correction. Please place thermometers in all freezers to meet the new FDA requirement. Discussed reheating of beef. Beef must be reheated to 165 degrees before serving. Discussed storage of beef brisket during preparation. A minium amount of beef is to be held at room temperature during processing, the remainder is to be stored in the walk in refrigerator until it is processed. A certified food manager was not present at the time of the inspection, but a CFM is scheduled to work later in the day.
October 25, 2004 (Routine)
Violations:
- 0380 - Critical Repeat Food from damaged packaging offered for sale or service. CORRECTED DURING INSPECTION
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. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 0550 - Dispensing utensils 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. - 2720 - Repeat Dumpster or outside refuse container was open .
Cover all waste containers when not in continuous use. - 2000 - Repeat Single service items observed unprotected from contamination. CORRECTED DURING INSPECTION
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3080 - Less than 50 foot candles of light was noted in the 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 - 0480 - Repeat Unlabeled food containers. CORRECTED DURING INSPECTION
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. - 3330 - Critical Working containers of degreaser and chlorine sanitizer are not properly labeled. CORRECTED DURING INSPECTION
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. - 2740 - Grease spill on the ground inside the trash enclosure.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. CORRECTED DURING INSPECTION
Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides. CORRECTED DURING INSPECTION
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
All violations discussed for correction. Good inspection.
October 25, 2004 (Routine)
Violations:
- 0380 - Critical Repeat Food from damaged packaging offered for sale or service. CORRECTED DURING INSPECTION
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. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 0550 - Dispensing utensils 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. - 2720 - Repeat Dumpster or outside refuse container was open .
Cover all waste containers when not in continuous use. - 2000 - Repeat Single service items observed unprotected from contamination. CORRECTED DURING INSPECTION
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3080 - Less than 50 foot candles of light was noted in the 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 - 0480 - Repeat Unlabeled food containers. CORRECTED DURING INSPECTION
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. - 3330 - Critical Working containers of degreaser and chlorine sanitizer are not properly labeled. CORRECTED DURING INSPECTION
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. - 2740 - Grease spill on the ground inside the trash enclosure.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. CORRECTED DURING INSPECTION
Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides. CORRECTED DURING INSPECTION
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
All violations discussed for correction. Good inspection.
July 28, 2004 (Routine)
Violations:
- 3080 - Repeat Less than 20 foot candles of light was noted in the low boy refrigerator.
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 - 0380 - Critical Food from damaged packaging offered for sale or service. Dented can. Corrected.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Corrected.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat The temperature measuring devices in the low boy refrigerators were not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0450 - Critical Repeat Improper scoops in the sugar and salt. They have no handle. Corrected.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition. Corrected.
Maintain hood system vent filters in a clean condition. - 1150 - Repeat The nonfood contact surface of the foil lined equipment 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. - 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Ice machine door 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.
Critical items were corrected during the inspection. Logs are being maintained for reheating, cooling, hot holding and cold holding of foods. The records indicate that cooling, reheating and holding of foods are being done in accordance with the regulations. Much improvement is noted this inspection. Violations discussed for correction.
June 07, 2004 (Complaint)
Violations:
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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. - 1800 - Repeat The nonfood contact surface of the hood 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. - 0700 - Critical The whole beef or corned beef roast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Continue to cook the roast in a preheated oven to the temperature specified for the roast's weight in the following chart and that is held at that temperature. - 3080 - Less than 10 foot candles of light was noted in the mop sink area
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 20 foot candles of light was noted in the low boy and prep refrigerators.
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 - 1060 - The nonfood contact surface of the cardboard boxes storing sandwich wrappers 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. - 0220 - Critical Repeat 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. - 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2700 - The dumpster has a broken lid.
Replace the broken lid for the waste storage container. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 0610 - Food stored on the floor or food stored less than 6" above the floor. Corrected.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3270 - Critical Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - Repeat There was no temperature measuring device located in the hot holding unit.
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. - 1320 - The temperature measuring device in the prep refrigerator was not properly located in the warmest part of the unit. Corrected.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1570 - The door gasket of the walk-in freezer is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - The hood was observed in a state of disrepair and damaged.
Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 0450 - Critical Improper scoop used to scoop ice. It has no handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 0480 - Unlabeled food 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. - 1150 - Repeat The nonfood contact surfaces of the foil lined shelves 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. - 2310 - Critical The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing. Corrected.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, potato slicer, inside of the reach-in refrigerator, and the can opener blade.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer and reach-in refrigerator gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 0820 - Critical Repeat Roast hot holding at improper temperatures.
Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria. - 0820 - Critical Repeat Beef and chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 3180 - Repeat Floor in the walk-in refrigerator and under equipment, the mop sink, the floor under the soda syrups and wall behind the grill 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. - 1600 - The three compartment sink is heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 0680 - Critical The hot dogs, applesauce and cole slaw were held or re-served for human consumption after being served to a consumer who returned it. Discarded during inspection.
Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
Establishment required to maintain cooling logs until further notice. Establishment is required to obtain additional thermometers to monitor cooking and holding temperatures. All food will be discarded from the hot holding unit, if the food inside is found in the temperature danger zone during future inspections. Food from catering jobs is to be discarded onsite and not returned to the restaurant. If, however, it needs to come back for inventory purposes, it must be clearly and distinctly marked "Not for use. Must be discarded." Ensure the slicer is cleaned at least every four hours. It is recommended that a cleaning log is maintained for this piece of equipment. Proper cooking time and temperature of the roast was reviewed with the certified food manger. Violations discussed for correction.
June 07, 2004 (Complaint)
Violations:
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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. - 1800 - Repeat The nonfood contact surface of the hood 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. - 0700 - Critical The whole beef or corned beef roast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Continue to cook the roast in a preheated oven to the temperature specified for the roast's weight in the following chart and that is held at that temperature. - 3080 - Less than 10 foot candles of light was noted in the mop sink area
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 20 foot candles of light was noted in the low boy and prep refrigerators.
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 - 1060 - The nonfood contact surface of the cardboard boxes storing sandwich wrappers 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. - 0220 - Critical Repeat 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. - 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2700 - The dumpster has a broken lid.
Replace the broken lid for the waste storage container. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 0610 - Food stored on the floor or food stored less than 6" above the floor. Corrected.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3270 - Critical Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - Repeat There was no temperature measuring device located in the hot holding unit.
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. - 1320 - The temperature measuring device in the prep refrigerator was not properly located in the warmest part of the unit. Corrected.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1570 - The door gasket of the walk-in freezer is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - The hood was observed in a state of disrepair and damaged.
Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 0450 - Critical Improper scoop used to scoop ice. It has no handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 0480 - Unlabeled food 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. - 1150 - Repeat The nonfood contact surfaces of the foil lined shelves 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. - 2310 - Critical The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing. Corrected.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, potato slicer, inside of the reach-in refrigerator, and the can opener blade.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer and reach-in refrigerator gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 0820 - Critical Repeat Roast hot holding at improper temperatures.
Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria. - 0820 - Critical Repeat Beef and chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 3180 - Repeat Floor in the walk-in refrigerator and under equipment, the mop sink, the floor under the soda syrups and wall behind the grill 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. - 1600 - The three compartment sink is heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 0680 - Critical The hot dogs, applesauce and cole slaw were held or re-served for human consumption after being served to a consumer who returned it. Discarded during inspection.
Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
Establishment required to maintain cooling logs until further notice. Establishment is required to obtain additional thermometers to monitor cooking and holding temperatures. All food will be discarded from the hot holding unit, if the food inside is found in the temperature danger zone during future inspections. Food from catering jobs is to be discarded onsite and not returned to the restaurant. If, however, it needs to come back for inventory purposes, it must be clearly and distinctly marked "Not for use. Must be discarded." Ensure the slicer is cleaned at least every four hours. It is recommended that a cleaning log is maintained for this piece of equipment. Proper cooking time and temperature of the roast was reviewed with the certified food manger. Violations discussed for correction.
May 04, 2004 (Routine)
Violations:
- 0820 - Critical Cheese cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Repeat Chicken and beef hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the walk-in refrigerator 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. - 1800 - The nonfood contact surface of the shelving in the walk-in refrigerator 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 - Less than 20 foot candles of light was noted in the prep refrigerators.
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 - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 0240 - Employee observed working in the food service area without proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0760 - Critical The beef brisket was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 1450 - The low boy refrigerator is not maintaining a temperature of 45 degrees or lower. The manager ceased using the refrigerator during the inspection.
Provide additional refrigerators necessary to maintain food items at 45 degrees or lower. - 1150 - The nonfood contact surface of the aluminum foil on shelving is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 0200 - Employee wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 2850 - Mats or duckboards in not easily cleanable.
Design mats and duckboards to be removable and easily cleanable. - 3180 - Floor near the soda syrups 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: side of fryer and gaskets on the low boy refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1570 - The ice machine door was observed in a state of disrepair and damaged.
Repair the ice machine 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. - 1570 - Repeat The door gasket of the prep refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
The refrigerator that was not holding proper temperature was removed from service and will return to service once it can maintain 45 degrees or lower. Proper reheating discussed with manager. Violations discussed for correction.
May 04, 2004 (Routine)
Violations:
- 0820 - Critical Cheese cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Repeat Chicken and beef hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the walk-in refrigerator 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. - 1800 - The nonfood contact surface of the shelving in the walk-in refrigerator 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 - Less than 20 foot candles of light was noted in the prep refrigerators.
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 - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 0240 - Employee observed working in the food service area without proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0760 - Critical The beef brisket was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 1450 - The low boy refrigerator is not maintaining a temperature of 45 degrees or lower. The manager ceased using the refrigerator during the inspection.
Provide additional refrigerators necessary to maintain food items at 45 degrees or lower. - 1150 - The nonfood contact surface of the aluminum foil on shelving is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 0200 - Employee wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 2850 - Mats or duckboards in not easily cleanable.
Design mats and duckboards to be removable and easily cleanable. - 3180 - Floor near the soda syrups 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: side of fryer and gaskets on the low boy refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1570 - The ice machine door was observed in a state of disrepair and damaged.
Repair the ice machine 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. - 1570 - Repeat The door gasket of the prep refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
The refrigerator that was not holding proper temperature was removed from service and will return to service once it can maintain 45 degrees or lower. Proper reheating discussed with manager. Violations discussed for correction.
February 12, 2004 (Routine)
Violations:
- 3220 - Repeat Mops are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0380 - Critical Repeat Food from damaged packaging offered for sale or service - dented cans of olives.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2720 - Repeat Outside refuse container was uncovered - dumpster opened.
Cover all waste containers when not in continuous use. - 1320 - Repeat There was no temperature measuring device located in the hot holding cabinet.
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. - 2350 ii - Plumbing connection under the hand sink in the kitchen is leaking.
Plumbing systems and components shall be maintained in good repair. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: potato slicer.
Clean and sanitize these surfaces for food contact. - 3330 - Critical Repeat Working containers of degreaser 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. - 0960 2 - The food contact surface of the home canning jar is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the jars to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 3340 - Critical Containers of sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1060 - The nonfood contact surface of the aluminum foil covering various surfaces in the establishment 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. - 0550 - In-use utensils improperly stored between use - handles in food products in the walk in refrigerator (potato salad and cole slaw).
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. - 3180 - Repeat Ceiling in the walk in refrigerator, floor in the walk in freezer, wall behind potato slicer and wall behind cookline 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. - 1800 - Repeat The nonfood contact surface of the fume hood vents, cart used to transport food and shelves under the food preparation tables have 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 20 foot candles of light was noted in the walk in freezer.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Repeat Less than 50 foot candles of light was noted in the fume hood above 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 - 0820 - Critical Repeat Pork roast and chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0820 - Critical Repeat Breading for chicken cold holding at improper temperatures and/or not sifted after each use.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
Strongly recommend that the establishment acquire multiple metal stem thermometers to keep in the hot holding roast to monitor internal temperature during holding. An ambient air thermometer is also required to monitor the hot holding cabinet. Left fact sheet on proper breading procedures. All violations corrected or discussed for correction.
February 12, 2004 (Routine)
Violations:
- 3220 - Repeat Mops are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0380 - Critical Repeat Food from damaged packaging offered for sale or service - dented cans of olives.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2720 - Repeat Outside refuse container was uncovered - dumpster opened.
Cover all waste containers when not in continuous use. - 1320 - Repeat There was no temperature measuring device located in the hot holding cabinet.
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. - 2350 ii - Plumbing connection under the hand sink in the kitchen is leaking.
Plumbing systems and components shall be maintained in good repair. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: potato slicer.
Clean and sanitize these surfaces for food contact. - 3330 - Critical Repeat Working containers of degreaser 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. - 0960 2 - The food contact surface of the home canning jar is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the jars to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 3340 - Critical Containers of sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1060 - The nonfood contact surface of the aluminum foil covering various surfaces in the establishment 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. - 0550 - In-use utensils improperly stored between use - handles in food products in the walk in refrigerator (potato salad and cole slaw).
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. - 3180 - Repeat Ceiling in the walk in refrigerator, floor in the walk in freezer, wall behind potato slicer and wall behind cookline 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. - 1800 - Repeat The nonfood contact surface of the fume hood vents, cart used to transport food and shelves under the food preparation tables have 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 20 foot candles of light was noted in the walk in freezer.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Repeat Less than 50 foot candles of light was noted in the fume hood above 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 - 0820 - Critical Repeat Pork roast and chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0820 - Critical Repeat Breading for chicken cold holding at improper temperatures and/or not sifted after each use.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
Strongly recommend that the establishment acquire multiple metal stem thermometers to keep in the hot holding roast to monitor internal temperature during holding. An ambient air thermometer is also required to monitor the hot holding cabinet. Left fact sheet on proper breading procedures. All violations corrected or discussed for correction.
November 25, 2003 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and 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. - 1800 - Repeat The nonfood contact surface of the fume hood vents and gaskets to various units have 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. - 1730 - The ambient air temperature gauge in the hot holding cabinet is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 0380 - Critical Repeat Food from damaged packaging offered for sale or service - dented cans of olives in the stock room.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2000 - Repeat Single service articles were found stored on the floor in the store room.
Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2720 - Repeat Outside refuse container was uncovered - dumpster door opened.
Cover all waste containers when not in continuous use. - 2890 - Light bulb over the food preparation table in the kitchen is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1570 - The door gasket of the reach in on the cookline is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Potato slicer for french fries
Clean and sanitize these surfaces for food contact. - 3330 - Critical Working container of cleaners 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. - 2740 - Repeat 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. - 3180 - Repeat Wall behind the grill, ceiling in the walk in refrigerator, and the freezer floor are 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Strongly recommend that establishment purchase multiple metal stem thermometers to keep in roast during holding to ensure correct internal temperature during hot holding. All violations corrected or discussed for correction during the inspection.
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