June 10, 2009 (Follow-up)

June 09, 2009 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0690 - Roof drain leaking onto floor near dishmachine.
  Protect food from miscellaneous sources of contamination.
• 0820 A 2 - Critical eggs, ribs cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Not all refrigerators have working thermometers
  Place thermometers in all refrigerators.
• 1450 - raeton 2 door and is not sufficient in capacity to meet the food storage demands of the establishment.
  Must be able to maintain 41 degrees at all times. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat 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.
• 1570 - Repeat traulsen 4 door reach ref/frz was observed in a state of disrepair and damaged.
  Repair the traulsen 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, fat fryer, grill, hood equipment along cook line.
  Clean and sanitize these surfaces for food contact.
• 3170 - fly fan at rear door not working properly
  repair/replace
• 3270 - Methods are not being used to control pests flys
  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.
• 3330 - Critical Working containers of cleaning fluids 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.

October 31, 2008 (Follow-up)

October 30, 2008 (Routine)

• 0550 - ice scoop handle broken
  repair
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat traulsen refrigeration was observed in a state of disrepair and damaged.
  Repair the traulsen refrigerator 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 - Repeat 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill,hood, fat fryer.
  Clean and sanitize these surfaces for food contact.
• 1790 - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 2310 - Critical Repeat The handwashing facility located at the kitchen 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 any obstruction preventing its use.
• 3030 - No disposable towels were provided at the hand washing lavatory 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 10 foot candles of light was noted in the walk in.
  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.
• 3180 - Repeat floor behind ice machines, 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

April 22, 2008 (Routine)

• 0550 - ice scoops stored on tob of ice machine in dirty location.
  store in clean dry location. or handle up in ice machine.
• 0820 A 2 - Corrected During Inspection Critical milk cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Repeat The temperature measuring device in the 2 dr glass refrigerator 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.
• 1570 - Repeat 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.
• 1580 - Repeat The cutting board(s) along the make 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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside lid ice machine, fat fryer, stove, grill.
  Clean and sanitize these surfaces for food contact.
• 1790 - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 3180 - floor kitchen behind ice machine 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 - 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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning fluids are not properly labeled. container on top of dishmachine.
  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.

September 10, 2007 (Routine)

• 0260 - Corrected During Inspection Critical The butter is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0570 - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1320 - There was no temperature measuring device located in the walk in refrigerator and freezer. make sure all units have thermometers.
  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.
• 1570 - Unused or non-functioning equipment not removed from the premises. micro oven.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: silcer.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill, fat fryer hood top of oven. all equipment along cook line is in need of cleaning.
  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: mop sink area.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Repeat Surfaces of the ice machine, can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine, can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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 hand truck preventing its use.
• 2580 - A condensate drain line servicing air condiction of office was emptying liquid waste directly onto the floor. rags had been placed there to wipe up.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 3170 - Repeat ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat floor in kitchen dry storage area and mop sink area and behind line all 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.
• 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.

May 04, 2007 (Routine)

• 0570 - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. walk in cooler and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat milk display line also ham cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - glass 2 dr refrigerator has no thermometer
  make sure all refrigerators and freezers have thermometers.
• 1570 - Repeat 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.
• 1580 - The cutting board(s) along the kitchen make tables 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 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove and grill
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Surfaces of the ice machines was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machines at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2310 B - The handwash station at the kitche is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Repeat ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - under cook line in the 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.

January 29, 2007 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: flour,sugar.
  Store food in packages, covered containers, or wrappings. close cover on bins.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. walk in
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill, fat fryer. tables along cook line.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat Plumbing connections at 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

October 18, 2006 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat ham and turkey at make table cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. keep close check on make table all food must be at 41 or below.
• 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.
• 1570 - Repeat The door gasket of the walk in and true 2 door is damaged).
  Repair or replace the walkin and true 2 dr door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat 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 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill hood system filters.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2350 ii - Plumbing connections at the 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - ceiling leaking dry storage is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat floor at dishmachine and behind ice machine are 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 Methods are not being used to control pests flys
  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.
• 3270 - Repeat Harborage conditions exist pools of water behind ice machine.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 28, 2006 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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.
• 0550 - Repeat 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.
• 0820 - Corrected During Inspection 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. do not stack food so full at make table.
• 1150 - The nonfood contact surface of the shelves in freezer crates 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.
• 1320 - Repeat There was no temperature measuring device located in the walk in and one reach in.
  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.
• 1570 - Repeat 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood, fat fryer, stove@EQUIPMENT@
  Clean and sanitize these surfaces for food contact.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3080 - Need more light in dry storage area and in walk in
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3180 - behind ice machine kitchen and dry storage ceiling 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 - 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.
• 3270 - Methods are not being used to control pests flys
  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.

March 30, 2006 (Routine)

• 0550 - ice scoop stored on top of machine.
  store in clean container.
• 0570 - Repeat Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cakes,desserts in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 160°F>.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: between stoves
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the kitchen 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 poster board preventing its use.

October 12, 2005 (Critical Procedures)

• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed ,hazardous desserts in the refrigeration unit was not properly dated for disposition after opening or were not discarded after dates expired..
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surfaces of the reach-in box shelves not corrosion resistant, nonabsorbent, and/or smooth- rusting.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - The temperature measuring device in the reach-in box 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.
• 1570 - Three ovens and the bar dish machine were observed in a state of disrepair and damaged.
  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. or remove from premises.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill ,fryer, stovetop, oven.
  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: undercounters/shelves, container for ice scoop, reach-in boxes..
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Corrected During Inspection Soup spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facilities located at the dish machine and left side of kitchen 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 trash can and floor fan preventing its use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3020 - Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3240 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

August 23, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Potentially hazardous foods (52-54F) in Raetone cold holding unit (52F) at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Discard any PHFs stored here for 4 hours or more.
• 1150 - The nonfood contact surfaces of the rusting reach-in box 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 and is smooth and easily cleanable.
• 1570 - Sandwich unit was observed in a state of disrepair and damaged.It is due for service today.
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surface: ovens, grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dish machine 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 large trays of dirty dishes preventing its use.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

July 19, 2005 (Critical Procedures)

• 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.(dishwasher)
  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.
• 0450 - Corrected During Inspection Critical Food employee failed to remove gloves and wash his or her hands after cracking raw eggs.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0450 - Corrected During Inspection Critical Wait staff employees observed handling ready-to-eat (RTE) food with their bare hands.(bread/toast, cooked bacon)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Repeat Melon (58F) and butter(55F) on ice are held at improperr temperature.Cheese(47F) on top of a cold holding sandwich unit at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed potato salad,cheese cake, and salami in the refrigeration units were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, cutting board..
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers, stove, ovens, steamer, stainless steel backsplash..
  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:shelves at ice machine,fan, reach-inbox shelves..
  Maintain nonfood-contact surfaces of equipment clean.
• 2920 - Toilet room door is not provided with a self-closing door that is operational
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen and the wait 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
• 3180 - Rest rooms(employees) 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Corrected During Inspection Critical Repeat A working spray bottle container of degreasor 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.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.(wait area)
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 11, 2005 (Follow-up)

• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Corrected During Inspection Critical Repeat Butter (65F( and melon(49F) are held on ice at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed salad dressings in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat The temperature measuring device in the reach-in box 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 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: sides and backs of fryers,grill.
  Clean and sanitize these surfaces for food contact.
• 2020 - Corrected During Inspection Soup spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3100 - Repeat 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

April 27, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat Employees are drinking from uncovered containers in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0480 - Repeat 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.
• 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.
• 0820 - Corrected During Inspection Critical Coleslaw(48F), cheese(47F),ham(53F), and turkey(52F) on top of a cold holding unit at improper temperatures. Butter (71F) stored on ice is held at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared and commercially prepared ready-to-eat (RTE) pecan pie, cheesecake, boiled egg, cooked shrimp, salad dressings, and deli meats in the refrigeration unit are 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.
• 1600 - The interior surfaces of the mechanical warewashing machine and the curtains are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used at the dish machine was not at an acceptable concentration-less than 10 ppm. A new sanitizer bucket was installed and chlorine was dispensed at 100 ppm.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:ovens,grill,broiler pans,stoves.cooking equipment.
  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: undercounters,reach-in box shelves,ice scoop holder. There is a dusty debris on can rack and refrigerator next to it.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Corrected During Inspection Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law and hose is attached.
  Hose was detached.Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dish room 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 eight dish racks preventing its use.
• 2350 ii - The sink basin near the employee restrooms is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Plumbing connections at the hand sink in the dish room area are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the dish room 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
• 3180 - Repeat Ceiling tiles and floors 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.
• 3330 - Corrected During Inspection Critical A working spray bottle container of cleaner 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.
• 3340 - Corrected During Inspection Critical Containers of grill cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 23, 2005 (Routine)

• 0060 - Corrected During Inspection Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves after handling dirty dishes..
  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.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: frozen fish.
  Store food in packages, covered containers, or wrappings.
• 0480 - Corrected During Inspection Repeat 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.
• 0520 - Corrected During Inspection Ice 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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(scoop in the flour)
  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.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) ranch and bleu cheese dressings in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat The temperature measuring device in the reach-in box 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Unused or non-functioning equipment not removed from the premises.(ice machine)
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: beverage tubes running through the ice in the ice bin at the bar-mold.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grills, broiler, stove, fryers.
  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: undercounters,reach-in box shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Single service items were found stored on the floor.
  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.
• 2810 - Ceiling in the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulb in hood over grill is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the dish room area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the wait area and dish room 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
• 3100 - Lockers or other suitable facilities are not in use and/or 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 Kitchen floors 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3320 - Corrected During Inspection Critical Chemical spray bottles(3) observed without labels.
  Label spray bottles with contents or discard.

November 29, 2004 (Critical Procedures)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0220 - Critical The dish washer is drinking from an uncovered container in the dish washing 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.Corrected.
• 0220 - Critical The dish washervis eating at dish machine area where he may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drink 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.Corrected.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers,grill,stove.
  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: uder counters/storage shelves,filters in hood system.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Repeat Melon(56F) is stored on ice at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.If melon is held longer than 4 hours at improper temperature ,it should be discarded.Corrected.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dish washing 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
• 0800 - Critical Turkey breasts and pork roasts cooked and left in wrappers are noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.Corrected.
• 3020 - Soap was not provided at the hand washing lavatory in the dish washing area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0830 - Critical The ready-to-eat (RTE) commercially processed cottage cheese and cheese cake in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.Corrected.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  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
• 2910 - Insect control device is located over clean dish storage shelves at the wait area where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 2790 - The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1320 - There was no temperature measuring device located in several reach-in boxes.
  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.
• 0480 - Unlabeled food containers.(spices)
  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 - The nonfood contact surface of the reach-in shelves is not designed or constructed to be easily cleanable- rusting.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3180 - Repeat Wall tiles and floors 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.
• 2310 B - The handwash station at the wait area is being used to store equipment and utensils.
  The handwash facility identified above is to be used for washing hands only corrected.

September 20, 2004 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.Corrected.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: white storage shelf,reach-in boxes,fryers,grill,undercounters,.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Melon(54F) is held on ice at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Corrected by discard.
• 3080 - Less than 10 foot candles of light was noted in the walk-in box.
  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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(bar)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.(rear door)
  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.
• 2020 - Unwrapped soup spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.Corrected.
• 1320 - The temperature measuring device in the reach-in box 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.
• 1320 - Temperature measuring device located in the walk-in box is not accurate..
  Provide an accurate 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.
• 0650 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.Corrected.
• 3340 - Critical A container of insecticide is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected.
• 3180 - Ceiling tiles,kitchen floors, and walls behind refrigeration units 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.
• 2310 - Critical The handwashing facility located at the dish machine 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 linen baskets preventing its use.Corrected.
• 2350 ii - Faucets at the 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.Corrected.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.Correced.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(breads) Salad dressing is being scooped with a plastic souffle cup.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.
• 1060 - The nonfood contact surface of the reach-in shelves and under counters of a prep table 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.
• 1580 - The cutting board(s) along the sandwich unit 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.Corrected.

May 21, 2004 (Follow-up)

• 0820 - Critical Baked potatoes sitting out at room temperature were at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below Or hold at 140 F or above..Corrected.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.Corrected.
• 3080 - Less than 50 foot candles of light was noted in the kitchen.
  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
• 1320 - There was no temperature measuring device located in the walk-in box.
  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.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (dented canned goods)
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Corrected.