February 12, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Left signage for operator. He needs to train employees and post signs as reminder.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0690 - Open bag of potatoes stored under handsink and subject to splash.
  Protect food from miscellaneous sources of contamination. Will move bag of potatoes and put in covered container
• 0810 - The methods used for cooling were not adequate. Using deep pan-5-6" deep and not prechilling ingredients for salsa.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.Operator agreed to use more shallow pans and cool uncovered until temperature reaches 41o F or below.
• 0820 A 2 - Critical Fresh salsa cold holding at improper temperatures in single door upright refrigerator. Air in the unit at 44oF.
  Repair this unit within 24 hours and fax repair invoice to health dept. to 972-6221 and relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced cheese in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that eggs may be served raw and/or undercooked.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. If use pasteurized eggs, this will not be necessary.
• 1060 - The nonfood contact surface of the outside of pots on top of stove were heavily carbonized on outside, dish racks were heavily stained and chipping. Neither were 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.
• 1320 - There was no temperature measuring device located in several of the refrigerators.
  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. Operator agreed to post written logs on each refrigerator and document air temperatures every 4 hours.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). When tested, no residual chlorine was detected
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 2350 - Critical Leaks were evident under 3 compartment sink and under large coffee urn.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3170 - Several holes or gaps and coved moulding missing at floor wall juncture in kitchen. This is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors and walls behind and under equipment had buildup of grease and soil and were 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.

February 13, 2008 (Routine)

• 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0220 - Corrected During Inspection Critical An employee was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat [outside of the kitchen] 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.
• 0470 - Corrected During Inspection Critical Raw animal food [shell eggs in the glass refrigerator] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Corrected During Inspection Clean eating utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

January 09, 2007 (Follow-up)

January 08, 2007 (Follow-up)

• 0820 - Critical Repeat The following foods were cold holding at improper temperatures:1. pulled pork2. raw eggs3. tomatillo sauceManager relocated to rear 2 dr reach-in cooler.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Repeat The following refrigerators were not maintaining proper temperatures:1. Tall Bev-air reach-in cooler (internal temp 52.7)2. Superior prep unit
  Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration (10 ppm).
  Adjust the chlorine sanitizing solution to a level of 50-100 ppm. Manually sanitize all equipment, utensils, and dishes in the 3 compartment sink until unit is repaired.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer (dried food debris)
  Clean and sanitize these surfaces for food contact.

December 14, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw chicken 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.
• 0820 - Critical The following foods were cold holding at improper temperatures:1. pulled pork2. raw eggs3. tomatillo sauceManager relocated to rear 2 dr reach-in cooler.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There were no temperature measuring device located several of the bev-air reach-in coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The following refrigerators were not maintaining proper temperatures:1. Tall Bev-air reach-in cooler (internal temp 52.7)2. Superior prep unit
  Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration (10 ppm).
  Adjust the chlorine sanitizing solution to a level of 50-100 ppm. Manually sanitize all equipment, utensils, and dishes in the 3 compartment sink until unit is repaired.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer (dried food debris)
  Clean and sanitize these surfaces for food contact.
• 2310 B - Corrected During Inspection The rear handwash station was being used to store a bucket.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Shelves above the 3 compartment sink had thick accumulation of dust.
  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.

November 13, 2006 (Routine)

• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2810 - Wall or wall covering in the new food preparation area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatory in the new food preparation 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 - No disposable towels were provided at the hand washing lavatory in the new food preparation 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
• 3080 - Less than 50 foot candles of light was noted in the new food preparation area.
  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
• 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.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

July 21, 2005 (Follow-up)

• 0470 - Critical Separate waffle mix with egg from bread. Need insulated commercial ANSI approved ice bin at coffee bar (on order).
  
• 1060 - Replace bowl - kitchen aid processor - stained don't use cloth towels to line cutting board replace green gouged cut board (corrected).
  
• 2000 - Raise shelves 6" off floor - single service.
  
• 2580 - Need to repair rear sandwich bar so condensate drains or evaporates (on order) and also insert, wash/rinse sanitize and concentration wiping clot buckets.
  

July 21, 2005 (Follow-up)

• 0470 - Critical Separate waffle mix with egg from bread. Need insulated commercial ANSI approved ice bin at coffee bar (on order).
  
• 1060 - Replace bowl - kitchen aid processor - stained don't use cloth towels to line cutting board replace green gouged cut board (corrected).
  
• 2000 - Raise shelves 6" off floor - single service.
  
• 2580 - Need to repair rear sandwich bar so condensate drains or evaporates (on order) and also insert, wash/rinse sanitize and concentration wiping clot buckets.
  

July 21, 2005 (Follow-up)

• 0470 - Critical Separate waffle mix with egg from bread. Need insulated commercial ANSI approved ice bin at coffee bar (on order).
  
• 1060 - Replace bowl - kitchen aid processor - stained don't use cloth towels to line cutting board replace green gouged cut board (corrected).
  
• 2000 - Raise shelves 6" off floor - single service.
  
• 2580 - Need to repair rear sandwich bar so condensate drains or evaporates (on order) and also insert, wash/rinse sanitize and concentration wiping clot buckets.
  

July 01, 2005 (Routine)

• 0470 - Critical Raw beef stored next to ready to eat apples.
  
• 0550 - Scoop down in ice - do not allow handle to be submerged in ice.
  
• 1060 - Do not store hot coffee in milk refrigerator need to replace torn door gaskets front refrigerator. Wet cloths on counter - store in sanitizer.
  
• 1580 - Cutting boards heavily gorged - need replacing.
  
• 1700 - Critical Had renovated three compartment sink - but was only washing and rinsing - must wash, rinse, and sanitize.
  
• 1770 C - Clean shelving beside trashcan - heavy build up of soil, ice bin (food build up).
  
• 2580 - Rear storeroom - condensate collecting in bottom of small refrigerator - needs to drain or evaporate.
  
• 3030 - No soap at rear handsink - stockroom
  
• 3180 - Soil build up on walls around coffee storage area.
  

July 01, 2005 (Routine)

• 0470 - Critical Raw beef stored next to ready to eat apples.
  
• 0550 - Scoop down in ice - do not allow handle to be submerged in ice.
  
• 1060 - Do not store hot coffee in milk refrigerator need to replace torn door gaskets front refrigerator. Wet cloths on counter - store in sanitizer.
  
• 1580 - Cutting boards heavily gorged - need replacing.
  
• 1700 - Critical Had renovated three compartment sink - but was only washing and rinsing - must wash, rinse, and sanitize.
  
• 1770 C - Clean shelving beside trashcan - heavy build up of soil, ice bin (food build up).
  
• 2580 - Rear storeroom - condensate collecting in bottom of small refrigerator - needs to drain or evaporate.
  
• 3030 - No soap at rear handsink - stockroom
  
• 3180 - Soil build up on walls around coffee storage area.
  

July 01, 2005 (Routine)

• 0470 - Critical Raw beef stored next to ready to eat apples.
  
• 0550 - Scoop down in ice - do not allow handle to be submerged in ice.
  
• 1060 - Do not store hot coffee in milk refrigerator need to replace torn door gaskets front refrigerator. Wet cloths on counter - store in sanitizer.
  
• 1580 - Cutting boards heavily gorged - need replacing.
  
• 1700 - Critical Had renovated three compartment sink - but was only washing and rinsing - must wash, rinse, and sanitize.
  
• 1770 C - Clean shelving beside trashcan - heavy build up of soil, ice bin (food build up).
  
• 2580 - Rear storeroom - condensate collecting in bottom of small refrigerator - needs to drain or evaporate.
  
• 3030 - No soap at rear handsink - stockroom
  
• 3180 - Soil build up on walls around coffee storage area.
  

January 25, 2005 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (Box of raw potatos observed stored on the floor under the plumbing for the hand sink)>
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. (Some breads were not fully wrapped in the freezer).
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate. Cooked whole potatos observed in a 1/2 full five gallon bucket.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discussed the need to rapidly cool bulk hot foods to 70 F within the first two hours and then to 41 F in the remaining 4 hours.
• 0820 - Corrected During Inspection Critical 1)Cheese observed cold holding at improper temperatures. Employee had failed to put the cheese into the refrigerator right away. 2) Milk cooler rated 43.6 F . Unit is required to operate at 41 F or less.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Corrected During Inspection Back meat and cheese refrigerator was overstocked and is not potentially allowing proper air circulation.
  Provide additional refrigeration equipment (or have more frequent deliveries) necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Owner relocated some product(s) to a nearby refrigerator.
• 1750 - Corrected During Inspection Repeat 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 that are smooth and easily cleanable.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) blade and housing of the meat slicer.
  Clean and sanitize these surfaces for food contact. Train staff to wash, rinse and sanitize in-use food contact surfaces every 4 hours to help prevent possible bacterial growth. Owner agreed to correct.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the back 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 equipment which is preventing its use.
• 3170 - Wall area behind the three compartment sink in the main kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Owner has agreed to install durable plastic wall board to allow for easy cleaning. Correct by 02/15/05.
• 3180 - Floor areas under large equipment in the main kitchen area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Owner agreed to correct and to post a rotating cleaning schedule for the staff.
• 3330 - Corrected During Inspection Critical Working container of chlorine cleaner was not 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.

January 25, 2005 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (Box of raw potatos observed stored on the floor under the plumbing for the hand sink)>
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. (Some breads were not fully wrapped in the freezer).
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate. Cooked whole potatos observed in a 1/2 full five gallon bucket.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discussed the need to rapidly cool bulk hot foods to 70 F within the first two hours and then to 41 F in the remaining 4 hours.
• 0820 - Corrected During Inspection Critical 1)Cheese observed cold holding at improper temperatures. Employee had failed to put the cheese into the refrigerator right away. 2) Milk cooler rated 43.6 F . Unit is required to operate at 41 F or less.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Corrected During Inspection Back meat and cheese refrigerator was overstocked and is not potentially allowing proper air circulation.
  Provide additional refrigeration equipment (or have more frequent deliveries) necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Owner relocated some product(s) to a nearby refrigerator.
• 1750 - Corrected During Inspection Repeat 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 that are smooth and easily cleanable.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) blade and housing of the meat slicer.
  Clean and sanitize these surfaces for food contact. Train staff to wash, rinse and sanitize in-use food contact surfaces every 4 hours to help prevent possible bacterial growth. Owner agreed to correct.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the back 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 equipment which is preventing its use.
• 3170 - Wall area behind the three compartment sink in the main kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Owner has agreed to install durable plastic wall board to allow for easy cleaning. Correct by 02/15/05.
• 3180 - Floor areas under large equipment in the main kitchen area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Owner agreed to correct and to post a rotating cleaning schedule for the staff.
• 3330 - Corrected During Inspection Critical Working container of chlorine cleaner was not 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.

January 25, 2005 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (Box of raw potatos observed stored on the floor under the plumbing for the hand sink)>
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. (Some breads were not fully wrapped in the freezer).
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate. Cooked whole potatos observed in a 1/2 full five gallon bucket.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discussed the need to rapidly cool bulk hot foods to 70 F within the first two hours and then to 41 F in the remaining 4 hours.
• 0820 - Corrected During Inspection Critical 1)Cheese observed cold holding at improper temperatures. Employee had failed to put the cheese into the refrigerator right away. 2) Milk cooler rated 43.6 F . Unit is required to operate at 41 F or less.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Corrected During Inspection Back meat and cheese refrigerator was overstocked and is not potentially allowing proper air circulation.
  Provide additional refrigeration equipment (or have more frequent deliveries) necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Owner relocated some product(s) to a nearby refrigerator.
• 1750 - Corrected During Inspection Repeat 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 that are smooth and easily cleanable.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) blade and housing of the meat slicer.
  Clean and sanitize these surfaces for food contact. Train staff to wash, rinse and sanitize in-use food contact surfaces every 4 hours to help prevent possible bacterial growth. Owner agreed to correct.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the back 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 equipment which is preventing its use.
• 3170 - Wall area behind the three compartment sink in the main kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Owner has agreed to install durable plastic wall board to allow for easy cleaning. Correct by 02/15/05.
• 3180 - Floor areas under large equipment in the main kitchen area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Owner agreed to correct and to post a rotating cleaning schedule for the staff.
• 3330 - Corrected During Inspection Critical Working container of chlorine cleaner was not 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.

June 21, 2004 (Routine)

• 0820 - Critical Sliced turkey (51 F) and milk (44 F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. CORRECTIVE ACTIONS TAKEN. OPERATOR WILL FORWARD SERVICE INFORMATION FOR MILK REFRIGERATOR TO HEALTH DEPARTMENT.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine residual observed after final rinse.
  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. To minimize workload you can move to all single service utensils. OWNER TOLD EMPLOYEES HOW TO PROPERLY SET UP THE THREE COMPARTMENT TO PROPERLY WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES. OWNER AGREED TO CLEAN & SANITIZE ALL DISHES RUN RECENTLY THROUGH THE DISHMACHINE. CORRECTED.
• 0160 - Critical Although employees are preventing bare hand contact with ready to eat foods, employees are not washing hands prior to putting on new disposable food service gloves.
  OWNER CORRECTED- TRANSLATED TO STAFF WHAT THE PROPER PROCEDURE IS.
• 2810 - Wall or wall covering above the three compartment sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. OWNER AGREED TO CORRECT. CORRECT BY JUNE 25, 2004.
• 0810 - The methods used for cooling were not adequate. Cooked potatos observed in plastic bucket at 56 F (made within the last 2.5 hours).
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. CORRECTED.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. OWNER AGREED TO CORRECT.

May 14, 2004 (Routine)

• 2810 - Repeat 1)Wall or wall covering underneath the dishmachine is not smooth and easily cleanable. Repaint this area. 2) Seal all holes in ceiling / wall dry wall where additional lighting has been installed.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Repeat Floor or floor covering in the small hallway to the kitchen is not smooth and easily cleanable. More grout is needed between the tile(s).
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3080 - Repeat Less than 50 foot candles of light was noted above the prep. unit and above the grill (noted at 15-25 foot candles).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 0070 - Repeat Entry way to food storage / prep. area across the hall is not yet protected.
  Go to key system until a key pad or longer term solution can be made to secure this area when employees are not present to monitor.
• 1060 - The nonfood contact surface of the peg board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REMOVE PEG BOARD IN BACK FOOD PREPARATION AREA.

April 13, 2004 (Other)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration for the commercial dishmachine (in use). Zero chlorine residual was observed after final rinse.
  Adjust the chlorine sanitizing solution to a level of 50 ppm (dispensed on final rinse). Current owner adjusted temporarily to meet 50 ppm dispensing.
• 1150 - The nonfood contact surface of the seams for the three compartment sink in the kitchen area is not designed or constructed to be easily cleanable. Existing sink does not meet current standards of 2002 Food Service Regulations for cleanability.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. SEE NOTES IN COMMENT SECTION.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. (FOR CHANGE OF OWNERSHIP).
• 0820 - Critical Sandwich prepartion unit (refrigerator) wascold holding at improper temperatures (in regards to meeting new 41 F for change of operator).
  Replace or upgrade sandwich prep. unit to maintain food temperatures on top area at 41 F or less. REQUIRED BY 2002 FOOD SERVICE REGULATIONS TO MEET 41 F OR LESS FOR ANY CHANGE OF OPERATOR.
• 1100 - Critical The food contact surface of some of the plastic pans / utensils / cutting boards are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace food containers / pans / utensils / cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1580 - The cutting board(s) along the sandwich preparation 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. REQUIRED PRIOR TO CHANGE OF OPERATOR.
• 0070 - The storage area across the hallway does not have an employee monitoring this area at all times. Items stored in this area are not considered fully secure.
  To prevent unauthorized access to food storage and dishwashing areas, department will require a simple keypad (should be manual) to limit access to employees only.
• 2810 - Ceiling in storage / dishwashing area across the hall is not smooth and easily cleanable. Area currently has acoustical ceiling tiles.
  Repair or replace ceiling to make it smooth and easily cleanable. (PRIOR TO CHANGE OF OPERATOR)
• 2810 - 1)Floor or floor covering in the side walk through to the back kitchen is not smooth and easily cleanable, 2) Pipe which runs along floor at step juncture in back kitchen will need to be boxed in or rerouted to allow for easy cleaning of this area.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Provide vinyl tile or equivalent flooring out to customer service area. (PRIOR TO CHANGE OF OPERATOR)
• 1470 - No double drainboards or equivalent are available at the three compartment sink in the kitchen area.
  SEE COMMENTS IN NOTES SECTION. REPLACE WITH PROPERLY SIZED /EQUIPPED 3 BAY SINK OR CONVERT SPACE INTO A 2 COMPARTMENT CULINARY SINK PLUMBED THROUGH AN AIR GAP.
• 3080 - Less than 50 foot candles of light was noted in the back kitchen area and in the food preparation / dishwashing area across the hall.
  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. (COMPLETE PRIOR TO CHANGE OF OPERATOR). Additional lighting in some areas is necessary.
• 2890 - Light bulb in the bulk milk cooler is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3220 - Mops not hung up to air dry. No mop rack exists.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3260 - No defined area for employee's personal belongings seems to exist.
  Provide a suitable area to store personal belongings away from food , food storage or food contact surfaces.
• 1460 - The compartments of the 3-vat sink in the back dish washing area are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment. (SEE COMMENTS SECTION OF THIS REPORT).