August 13, 2009 (Routine)

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses ( Salmonella, E. Coli, Hepatitis A, Shigella, and Norovirus ) that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the Big Five Foodborne Illnesses that are transmissible through food.
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs and raw beef stored over cooked chili inside the "Victory" two door refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-306.11 - Repeat Food on display is not protected from contamination.1. The sneezeguards at the breakfast station and salad bar were observed not sufficiently protecting the food from consumer contamination.
  Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. During display, food can be contaminated even when there is no direct hand contact. Many microbes can be conveyed considerable distances on air currents through fine sprays or aerosols. These may originate from people breathing or sneezing, water sprays directed at drains, or condensate from air conditioners. Even wind gusts across sewage deposits and fertilized fields have been known to contaminate food in adjacent establishments where food was unprotected.
• 3-501.15B - Food container of sausage gravy was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Sausage gravy was observed at 71 oF cooling in a tightly covered container inside the "True" prep refrigerator.CORRECTED DURING INSPECTION.
  When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
• 4-201.11 - The following equipment is not designed and constructed to be durable:1. "Aroma" (household only) rice cooker.2. "Oster" 16-speed blender.3. "Cuisine Art" mini prep plus food processor.4. Both "Presto options" household only multicookers.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-203.12 - The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate. 1. The thermometer inside the "Delfield" two door display refrigerator read 50 oF, ambient temperature observed at 42 oF.
  Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3°F in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3°F requirement applies because of the calibrated intervals of Fahrenheit thermometers.
• 6-202.11 - Repeat The light bulbs in the "Delfield" two door display refrigerator are not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
• 7-102.11 - Critical Working container (spray bottle) used for storing poisonous or toxic materials (oven cleaner) is not identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 20, 2009 (Critical Procedures)

• 2-102.11C - Corrected During Inspection Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 3-501.16A2 - Critical Tuna salad, cold holding in 2 door uprt. at 55oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

November 07, 2008 (Routine)

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe, hot holding (135 F) of potentially hazardous food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "Big Five" food born illnesses (e-coli, salmonella, hepatitis A, shigella, and noro virus) and the symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 3-302.12 - Containers of dry food (cornstarch) are not identified with the common name of the food.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. Sanitizer observed at 200 ppm+ in buckets.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-306.11 - Repeat Sneeze guard on self service station closest to entrance not sufficiently protecting food from contamination.
  Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. During display, food can be contaminated even when there is no direct hand contact. Many microbes can be conveyed considerable distances on air currents through fine sprays or aerosols. These may originate from people breathing or sneezing, water sprays directed at drains, or condensate from air conditioners. Even wind gusts across sewage deposits and fertilized fields have been known to contaminate food in adjacent establishments where food was unprotected.
• 4-901.11 - Repeat After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained before contact with food.
  After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
• 6-202.11 - Repeat The light bulb in the Delfield display case is not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.

July 18, 2008 (Critical Procedures)

March 26, 2008 (Routine)

• 3-302.12 - Containers of spices observed not properly labeled.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.14 - Chlorine sanitizer in bucket observed at 200ppm.
  CORRECTED.Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-306.11 - Sneeze guard to self service station closest to entrance does not sufficiently protect food below.
  Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. During display, food can be contaminated even when there is no direct hand contact. Many microbes can be conveyed considerable distances on air currents through fine sprays or aerosols. These may originate from people breathing or sneezing, water sprays directed at drains, or condensate from air conditioners. Even wind gusts across sewage deposits and fertilized fields have been known to contaminate food in adjacent establishments where food was unprotected.
• 3-501.15A - Egg salad prepared earlier observed cooling in top part of True two door reach-in, 61F.
  Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid 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; or (7) Other effective methods. Alternatives to conventional methods include avoiding the need to cool larger masses by preparing smaller batches closer to periods of service or chilling while stirring hot food in containers within an ice water bath. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
• 3-501.16A1 - Critical The following observed below 135F:- on steam table: meatball (102F), pasta with chicken (117F), fried steak (115F), and wing (119F).- vegetables at self service station closest to entrance (107F).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-601.11 - Area/cabinet under soda and coffee station observed in need of cleaning.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
• 4-601.11A - Critical The soda nozzles observed in need of cleaning.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-901.11 - Containers observed stacked while wet.
  After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
• 5-402.11 - Critical A direct connection exists between the sewage system and a drain originating from the three compartment and two compartment sinks in which food, portable equipment, or utensils are placed.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.
• 6-202.11 - The light bulb in the Delfield glass reach-in observed not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
• 6-303.11 - Repeat Light observed out in Victory three door upright.
  The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 7-102.11 - Critical Bottle of yellow cleaner is not properly labeled.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 03, 2007 (Critical Procedures)

February 01, 2007 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Corrected During Inspection Critical An eaten apple was observed on the counter beside the sandwich prep refrigerator.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 3-301.11 - Critical The scoop handles were lying in both the rice and the sugar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-301.11 - Corrected During Inspection Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. An employee was observed handling meats and cheeses with her bare hands at the sandwich prep refrigerator.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw sausage and raw beef stored over ready to eat food in the Victory 3-door freezer. Raw fish stored over chicken patties in the Victory 2-dr refrigerator. Raw eggs stored over ready to eat food in the Victory 2-dr refrigerator.
  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.
• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over sausage and seafood in the Victory 3-dr freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 4-203.12 - The ambient air temperature measuring device(Fahrenheit) located in the sandwich prep refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There was no sanitizer in any of the wiping rag buckets.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-602.13 - Repeat The nonfood contact surface of the front cabinets underneath the microwave had 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No handwashing signs were observed in the rest-room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - A light bulb was burned out in the 3-door 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, and toilet rooms.
• 7-201.11 - Corrected During Inspection Critical A container of windex was placed on the cutting board where the sandwiches are prepared.
  Containers of Windex must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

August 09, 2006 (Routine)

• 4-101.111 - The nonfood contact surface of the Coke crates used as shelving in the back by the 3 part sink 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.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer in the wipe cloth buckets is too high.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-602.13 - The nonfood contact surface of the front cabinets under the microwaves had 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.
• 4-901.11 - Metal containers above the 3 part sink were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-202.11 - The light bulbs in the hot buffet unit was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

March 28, 2006 (Routine)

• 3-302.11 - Critical Repeat Raw animal food (shell eggs in the "Victory" 2-door refrigerator #96 stored above ready-to-eat foods) holding in a manner that may cause cross contamination of 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.
• 3-302.12 - There are some unlabeled food containers (sugar, starch).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Sprouts cold holding at 66oF in a container stored about 4 inches above ice.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Completely surround the container of sprouts with ice.
• 4-203.12 - The ambient (air) temperature measuring device (Fahrenheit) located in the "True" 1-door refrigerator with milk is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution [Wiping cloth solution and the sanitizing solution in the 3-vat sink were found above 100 ppm of chlorine].
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution [Maintain solutions at 50-100 ppm of chlorine].
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees [At the hand sink across from the 3-vat sink].
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

August 11, 2005 (Routine)

• 2-401.11 - Corrected During Inspection Critical Repeat The employee is drinking from an uncovered container in the food serving/prep 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.
• 3-302.11 - Critical Repeat Shell eggs stored over ready-to-eat (RTE) food in the front sandwich refrigerator unit and in the 2-door Victory kitchen refrigerator.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizing bucket provided in the kitchen prep area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.17 - Critical The prepared, refrigerated ready-to-eat food (chili) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-201.11 - The Panasonic microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-402.12 - Stainless steel table not sealed to stainless steel wall .
  Recaulk.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (Too much sanitizer in the sanitizing bucket.)
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-601.11 - Storage shelves in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Boxes of single service items stored on the hallway floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.11 - The light bulbs in the Delfield dispaly refrigeratror were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

August 11, 2005 (Routine)

• 2-401.11 - Corrected During Inspection Critical Repeat The employee is drinking from an uncovered container in the food serving/prep 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.
• 3-302.11 - Critical Repeat Shell eggs stored over ready-to-eat (RTE) food in the front sandwich refrigerator unit and in the 2-door Victory kitchen refrigerator.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizing bucket provided in the kitchen prep area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.17 - Critical The prepared, refrigerated ready-to-eat food (chili) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-201.11 - The Panasonic microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-402.12 - Stainless steel table not sealed to stainless steel wall .
  Recaulk.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (Too much sanitizer in the sanitizing bucket.)
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-601.11 - Storage shelves in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Boxes of single service items stored on the hallway floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.11 - The light bulbs in the Delfield dispaly refrigeratror were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

March 24, 2005 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-302.11 - Critical Repeat Raw animal food (shell eggs) 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.
• 4-201.11 - Repeat The "Kenmore" toaster oven, the "Oster" toaster oven, and the "Oster" blender are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the soda crates used as shelving are not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The wiping cloth solution at the front counter is too strong >500 ppm of chlorine).
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-602.11E - Repeat Surfaces of the soda fountain drink nozzles were observed soiled with accumulations of grime and debris.
  Clean the surface of nozzles 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.
• 5-205.15B - The front counter hand sink constantly drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.11 - Repeat The light bulb in the "Delfield" sliding glass door refrigerator #16284 is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (hand sink across from the 3-part sink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 24, 2005 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-302.11 - Critical Repeat Raw animal food (shell eggs) 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.
• 4-201.11 - Repeat The "Kenmore" toaster oven, the "Oster" toaster oven, and the "Oster" blender are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the soda crates used as shelving are not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The wiping cloth solution at the front counter is too strong >500 ppm of chlorine).
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-602.11E - Repeat Surfaces of the soda fountain drink nozzles were observed soiled with accumulations of grime and debris.
  Clean the surface of nozzles 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.
• 5-205.15B - The front counter hand sink constantly drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.11 - Repeat The light bulb in the "Delfield" sliding glass door refrigerator #16284 is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (hand sink across from the 3-part sink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 29, 2004 (Routine)

• 2-401.11 - Critical Open drinking containers were 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.
• 4-204.112 - There was no temperature measuring device located in the above referenced equipment.
  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.
• 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: tuna 55 F, seafood salad 47 F, egg salad 51 F,boiled eggs 55 F.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.11 - There were missing ceiling tiles over the three-compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-302.12 - Repeat Unlabeled bulkfood containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-202.16 - The nonfood contact surface of the crates used as 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.
• 4-201.11 - The homestandard Kenmore toaster oven is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-602.11E - Surfaces around the door of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ 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.
• 3-302.11 - Critical Repeat Raw animal food(eggs) 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-202.11 - Repeat The light bulbs in the sliding glass refrigerator were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

September 29, 2004 (Routine)

• 2-401.11 - Critical Open drinking containers were 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.
• 4-204.112 - There was no temperature measuring device located in the above referenced equipment.
  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.
• 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: tuna 55 F, seafood salad 47 F, egg salad 51 F,boiled eggs 55 F.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.11 - There were missing ceiling tiles over the three-compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-302.12 - Repeat Unlabeled bulkfood containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-202.16 - The nonfood contact surface of the crates used as 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.
• 4-201.11 - The homestandard Kenmore toaster oven is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-602.11E - Surfaces around the door of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ 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.
• 3-302.11 - Critical Repeat Raw animal food(eggs) 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-202.11 - Repeat The light bulbs in the sliding glass refrigerator were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

March 23, 2004 (Routine)

• 3-302.12 - Repeat There were some unlabeled food containers (sugar, flour, cream of wheat, etc.).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Sprouts cold holding at 60oF, not completely surrounded by ice (corrected-on-site).
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-302.12 - The food manager could not provide a working food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-202.11 - The light bulbs in the "Delfield" display case refrigerator #16284 were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-602.11E - Surfaces of the soda fountain drink nozzles were observed soiled with accumulations of grime and debris.
  Clean the surface of nozzles 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.
• 3-301.11 - Critical Repeat Improper scoops were found in the sugar, rice, and cream of wheat containers.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not posted at the handwashing lavatory across from the 3-part sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 23, 2004 (Routine)

• 3-302.12 - Repeat There were some unlabeled food containers (sugar, flour, cream of wheat, etc.).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Sprouts cold holding at 60oF, not completely surrounded by ice (corrected-on-site).
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-302.12 - The food manager could not provide a working food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-202.11 - The light bulbs in the "Delfield" display case refrigerator #16284 were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-602.11E - Surfaces of the soda fountain drink nozzles were observed soiled with accumulations of grime and debris.
  Clean the surface of nozzles 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.
• 3-301.11 - Critical Repeat Improper scoops were found in the sugar, rice, and cream of wheat containers.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not posted at the handwashing lavatory across from the 3-part sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 14, 2003 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the containers of food. Observed using small plastic cups without handles.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw Cornish hen stored above cut potatoes and vegetables in reach-in refrigerator.
  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.
• 7-204.11 - Critical The chlorine bleach solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Observed the bl;each solution to be more than 200ppm.
  Utilize only chlorine bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
• 3-302.12 - Repeat Several food containers were found unlabeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-703.11 - Critical Observed employees not sanitizing wares. Using 2-pt sink instead of the 3-pt sink in facility.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-205.15B - The faucet at 3-pt sink was noted in poor repair/ leaking..
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - Light bulb of reach-in refrigerator freezer burn out.
  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, and toilet rooms.
• 6-501.11 - Baseboard peeled of at room by 3-pt sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-203.12 - Repeat The ambient (air/water) temperature measuring device(Fahrenheit) located in the one-door refrigerator is not working. Corrected by placing a working thermometer at time of inspection
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.

July 14, 2003 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the containers of food. Observed using small plastic cups without handles.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw Cornish hen stored above cut potatoes and vegetables in reach-in refrigerator.
  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.
• 7-204.11 - Critical The chlorine bleach solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Observed the bl;each solution to be more than 200ppm.
  Utilize only chlorine bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
• 3-302.12 - Repeat Several food containers were found unlabeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-703.11 - Critical Observed employees not sanitizing wares. Using 2-pt sink instead of the 3-pt sink in facility.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-205.15B - The faucet at 3-pt sink was noted in poor repair/ leaking..
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - Light bulb of reach-in refrigerator freezer burn out.
  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, and toilet rooms.
• 6-501.11 - Baseboard peeled of at room by 3-pt sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-203.12 - Repeat The ambient (air/water) temperature measuring device(Fahrenheit) located in the one-door refrigerator is not working. Corrected by placing a working thermometer at time of inspection
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.