May 26, 2009 (Critical Procedures)

• 3-203.11(A) - Molluscan shellfish (shellstock) removed from its original container and placed on display with no record keeping system in place to preserve the source identification.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest by use of an record keeping system that keeps the tags or labels in chronological order
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: fried pork at 44F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: fried pork
  Any refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 7-201.11(A) - Critical Observed fuel canister shelved over single use cups
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

October 28, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to recall that microwave cook temperature for potentially hazardous animal derived foods cooked from the raw state is 165F
  The Person in Charge or certified food manager shall know the cook temperatures for animal derived proteins is 165F and includes a two minute heat distribution time window post cook; the CFM is also to know the conventional cook method temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temp of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temp of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-103.11(E) - Food employees are not inspecting the food upon receipt or delivery to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: duck blood soup or other potentially hazardous food found stored on frozen foods in reach in freezer
  Foods shall remain covered at all times to prevent potential cross contamination
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of bottled water is also for beverage ice
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  The wet towel buckets shall also be used in a manner that prevents contamination of food and , equipment
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - commercially made pork
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth; item was relocated to another refrigerator.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: sandwich pork purchased from market
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-301.11 - Corrected During Inspection The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below.Thermostat adjustment completed
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall monitor the concentration of the sanitizing solution using a test kit or other device.
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths.
• 4-502.13(A) - Manufacturer plastic ontainers were observed reused for the storage of various foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(C) - Corrected During Inspection Critical Utensils are reportedly not sanitized at 4 hour intervals
  If used with potentially hazardous foods equipment and food-contact surfaces shall be cleaned throughout the day at least every 4 hours.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven and blender
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program or approved by the Regulatory Authority before installation and/or use.
• 6-501.12(A) - Observed that the floors and walls around mop sink need cleaning
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

August 23, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  The Person in Charge or certified food manager is responsible for educating his/her employees on when they can and can not come to work. This person shall be knowledgeable in the symptoms and diseases that are transmissible from a food handler into food during food preparation.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food.

April 24, 2007 (Follow-up)

March 29, 2007 (Follow-up)

March 28, 2007 (Follow-up)

March 27, 2007 (Routine)

• 12.1-12(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 12.1-14(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: roach infestation.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of beverage cooler and prep unit is soiled iwth food debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.111C - Critical Observed numerous live roaches on walls, in electrical box, and under toaster.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12(A) - Repeat Observed food and trash on floors under equipment in kitchen. Also observed numerous mouse droppings on floor.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

February 09, 2007 (Follow-up)

• 12.1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: KitchenAid blender and food processor, rubbermaid cooler, sharp microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.14(B)(1) - Repeat Wet wiping cloth was stored on counter top between use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:kickplate is missing on back of display case.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.12 - Repeat The cutting board(s) along the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves used for equipment storage and under audio equipment.
  MANY SURFACES HAVE BEEN CLEANED SINCE THE LAST INSPECTION. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-101.11(A) - Repeat The ceiling tile located in the ktichen is absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-201.13(A) - Repeat There is a gap between the floor and wall that could permit entry of pests.
  Seal the gap between the floor and wall.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

January 31, 2007 (Routine)

• 12.1-12(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 12.1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: KitchenAid blender and food processor, Igloo cooler, sharp microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 2-301.14(A)-(I) - Critical Observed employee sweeping, cleaning dishes and preparing food all without washing hands in between.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(1) - Critical Observed raw steak and pork over condensed milk and beverages.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: the handle of the ice scoop was stored in contact with ice.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Wet wiping cloth was stored on counter top between use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Corrected During Inspection Limes stored on the floor .
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shell eggs left at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: inside of igloo cooler is broken, kickplate is missing on back of display case.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.12 - Repeat The cutting board(s) along the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of almost every piece of equipment is covered in grease and dirt including kettle, hot water dispenser, holman toaster, shelves with large accumulation of mouse droppings, base of kitchenaid mixer, outside of water heater, fan covers of exhuast fans over range, two fans, inside of refrigeration units, outside of refrigeration units.
  ALL SURFACES OF EQUIPMENT IN KITCHEN NEED DETAILED AND THOROUGH CLEANING. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-702.11 - Corrected During Inspection Critical Due to lack of sanitizer, equipment was not being sanitized before use. Observed employee wash with soap, rinse with water and then dry.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 5-205.11(B) - Observed employee fill kettle with water from hand sink.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-101.11(A) - The ceiling tile located in the ktichen is absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-201.13(A) - There is a gap between the floor and wall that could permit entry of pests.
  Seal the gap between the floor and wall.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.111(C) - Critical Sufficient methods are not being used to control pests. Observed four live cockroaches in kitchen and numerous mouse droppings.
  OBTAIN EMERGENCY PEST CONTROL SERVICE IMMEDIATELY. THERE SHOULD NOT BE ANY LIVE ROACHES PRESENT WHEN I RETURN FOR THE FOLLOW-UP INSPECTION. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - All floors and walls, between and behind equipment are extremely dirty.
  CLEAN ALL FLOORS AND WALLS IN KITCHEN IMMEDIATELY. REMOVE ALL MOUSE DROPPINGS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use in mop bucket.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 6-501.18 - The cold water knob is missing on hand sink.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Observed 2 cans of RAID.
  DISCARD RAID. Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
• 7-209.11 - Corrected During Inspection Observed lotion and hairspray stored on counter above sandwich prep unit.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
• 8-304.11(A) - The permit is not posted in a location that is conspicuous to consumers.
  Post permit so that public can see it.

March 30, 2006 (Routine)

• 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Kitchen aid mixer, Kitchen aid blender, juicer, small food processor, Microwave oven, Home use ice chest. Bamboo food strainer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Opn drinks in the kitchen.
  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.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw quail holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Stored over bottled products and other foods. Eggs stored over utensils.
  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.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Random storage in the chest freezer of various raw foods.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered sugar observed on counter in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Onions stored on the floor in kitchen.
  Store all items at least 6" off floor
• 3-501.16B - Corrected During Inspection Critical Raw shell eggs found at room temperature 72 F on shelf in kitchen..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard the eggs.
• 4-101.11A - Critical Grocery type plastic bags used for direct contact with food items.
  Obtain and use suitable durable and washable food storage containers
• 4-101.11B - Shelves are lined with rubber glass webbing which is not removed for cleaning ( shelves under webbing are very soiled. One matt is sticking to the shelf due to repeated exposure from the hot water kettle. Cups stored on absorbant paper towels.
  Do not cover the shelves with with the webbing material or absorbant paper. Clean and repaint the shelves if necessary to restore a smooth and cleanable surface.
• 4-501.12 - Repeat The cutting board on the sawndwicvh prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Corrected During Inspection Critical The following utensils and surfaces were observed soiled to sight and touch: spoon in sugar, surfaces of utensils, cutting board, shelves.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Non food contact surfaces of shelves, counters, water heater were observed soiled.
  Clean all non-food contact surfaces.
• 4-903.11A - Repeat Napkins, cups tableware stored uncovered on top of the water heater.
  Keep these items covered and do not use the water heater for a place to store the food related items.
• 4-904.11B - Corrected During Inspection Unwrapped chop sticks, knives, forks, or spoons in the kitchen were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.15B - The cold water hande for the hand sink is missing.
  Provide a handle so the sink may be used properly.
• 6-301.12A - Observed that no paper towels were available for handsink at kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted in the entire kitchen 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.
• 6-501.11 - Absorbant ceiling tiles in the kitchen are not cleanable.
  Replace tiles with easy to clean tiles designed for use in food preparation areas.
• 6-501.111B - Evidence of mice presence found on foil covering area behind small warmers.
  Contact the pest control service to evaluate and treat for mice. It is important that the pest control have a clean and neat kitchen to work with if there is hope for elimination of pests. Use of a pest control service alone without maintaining a clean and neat kitchen is not an effective way to eliminate pests.
• 7-201.11B - Corrected During Inspection Critical RP7 (a petroleum distillate based lubricant) found on shelves near single service cups and over the preparation area.
  Remove this toxic product from the kitchen and do not use in the kitchen area.

March 30, 2006 (Routine)

• 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Kitchen aid mixer, Kitchen aid blender, juicer, small food processor, Microwave oven, Home use ice chest. Bamboo food strainer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Opn drinks in the kitchen.
  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.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw quail holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Stored over bottled products and other foods. Eggs stored over utensils.
  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.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Random storage in the chest freezer of various raw foods.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered sugar observed on counter in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Onions stored on the floor in kitchen.
  Store all items at least 6" off floor
• 3-501.16B - Corrected During Inspection Critical Raw shell eggs found at room temperature 72 F on shelf in kitchen..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard the eggs.
• 4-101.11A - Critical Grocery type plastic bags used for direct contact with food items.
  Obtain and use suitable durable and washable food storage containers
• 4-101.11B - Shelves are lined with rubber glass webbing which is not removed for cleaning ( shelves under webbing are very soiled. One matt is sticking to the shelf due to repeated exposure from the hot water kettle. Cups stored on absorbant paper towels.
  Do not cover the shelves with with the webbing material or absorbant paper. Clean and repaint the shelves if necessary to restore a smooth and cleanable surface.
• 4-501.12 - Repeat The cutting board on the sawndwicvh prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Corrected During Inspection Critical The following utensils and surfaces were observed soiled to sight and touch: spoon in sugar, surfaces of utensils, cutting board, shelves.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Non food contact surfaces of shelves, counters, water heater were observed soiled.
  Clean all non-food contact surfaces.
• 4-903.11A - Repeat Napkins, cups tableware stored uncovered on top of the water heater.
  Keep these items covered and do not use the water heater for a place to store the food related items.
• 4-904.11B - Corrected During Inspection Unwrapped chop sticks, knives, forks, or spoons in the kitchen were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.15B - The cold water hande for the hand sink is missing.
  Provide a handle so the sink may be used properly.
• 6-301.12A - Observed that no paper towels were available for handsink at kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted in the entire kitchen 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.
• 6-501.11 - Absorbant ceiling tiles in the kitchen are not cleanable.
  Replace tiles with easy to clean tiles designed for use in food preparation areas.
• 6-501.111B - Evidence of mice presence found on foil covering area behind small warmers.
  Contact the pest control service to evaluate and treat for mice. It is important that the pest control have a clean and neat kitchen to work with if there is hope for elimination of pests. Use of a pest control service alone without maintaining a clean and neat kitchen is not an effective way to eliminate pests.
• 7-201.11B - Corrected During Inspection Critical RP7 (a petroleum distillate based lubricant) found on shelves near single service cups and over the preparation area.
  Remove this toxic product from the kitchen and do not use in the kitchen area.

October 03, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Igloo cooler, microwave, kitchenaid mixer, blender
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.12 - Repeat The cutting board(s) along the sandwich maker are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-903.11A - Repeat Single service items are stored on top of the water heater.
  Remove single service items from the water heater tops.
• 6-201.11 - Repeat Ceiling tiles are porous and difficult to effectively clean.
  Replace the tiles with smooth non-porous tiles.
• 6-501.14B - Smoke created by the heavy smoking of the customers is not effectively vented to the outside by the existing smoke removal equipment and flows out into the common hall way where it becomes a problem for other businesses.
  Maintain the smoke removal equipment to ensure that it effectively removes the smoke from the establishment and prevents it from reaching other businesses in the building. To help this process the front door to the establishment should be kept closed.

October 03, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Igloo cooler, microwave, kitchenaid mixer, blender
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.12 - Repeat The cutting board(s) along the sandwich maker are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-903.11A - Repeat Single service items are stored on top of the water heater.
  Remove single service items from the water heater tops.
• 6-201.11 - Repeat Ceiling tiles are porous and difficult to effectively clean.
  Replace the tiles with smooth non-porous tiles.
• 6-501.14B - Smoke created by the heavy smoking of the customers is not effectively vented to the outside by the existing smoke removal equipment and flows out into the common hall way where it becomes a problem for other businesses.
  Maintain the smoke removal equipment to ensure that it effectively removes the smoke from the establishment and prevents it from reaching other businesses in the building. To help this process the front door to the establishment should be kept closed.

September 12, 2005 (Complaint)

September 12, 2005 (Routine)

• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo cooler, microwave, Kitchenaid Mixer, two blenders, juicer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw eggs are stored over ready to eat items including beverages in the display case.
  Store the eggs so that drippage from broken eggs can not contaminate other items.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen. Sugar
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - 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.
• 3-305.12F - Corrected During Inspection Food storage under sewer lines ( sink drains). Mazola Oil
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 4-101.11D - Storage shelves for food related items and utensils are covered with rubber shelf webbing which in some cases is stapled down or not otherwise frequently removed for cleaning of the webbing or shelving.
  Remove the webbing and clean all shelves, If adequate cleaning is not possible the shelves must be repainted in a light color using washable enamel paint.
• 4-501.11B - The sliding hard plastic door to the chest freezer is broken and repaired with a thin plastic material.Shelves in the reach in refrigeration unit are rusted and peeling plastic.
  Remove and replace the door to the chest freezer.Replace the rusted shelves.
• 4-501.12 - The cutting board along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Metal blender container.Food contact surfaces of the cutting board and prep counter.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - A strainer bowl of wrapped scouring pads was grease covered. A small tray is covered with foil.Outer surfaces of the ice machine and microwave are covered with protective plastic film.
  Store supplies properly and clean the strainer to prevent being an attractant to insects or rodents.Remove the protective film to allow cleaning.Remove the foil from the tray.
• 4-903.11A - Single service items are stored on top of the water heater as well as in an area also used for audio equipment and personal care items.
  Store single service items in a clean and dry location.
• 4-904.11B - Unwrapped knives, forks, or spoons, chop sticks were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only. Do not store pans or other items in the hand sink.
• 5-501.16A - A refuse container is required at the hand sink.
  Provide a refuse container for under the hand sink.
• 6-201.11 - Ceriling tiles are porous and difficult to effectively clean.
  Replace the tiles with smooth non-porous tiles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The wall above the mop sink is damaged.
  Repair and paint the wall.
• 6-501.114A - The limited space of this establishment is further limited by the presence of unnecessary items and the haphazard storage of audio equipment and other non food related items.
  Go thru the entire kitchen storage areas and decide what is actually necessary to be there and remove any items that are not needed to operate the kitchen or the establishment.
• 6-501.12A - Shelving, electrical cords, floors under equipment and wall surfaces are soiled.
  Clean such surfaces as needed.
• 7-209.11 - Medicines, skin cream etc are stored with other unrelated items along with single service cups.
  Store personal care items away from food related items.

September 12, 2005 (Complaint)

September 12, 2005 (Routine)

• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo cooler, microwave, Kitchenaid Mixer, two blenders, juicer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw eggs are stored over ready to eat items including beverages in the display case.
  Store the eggs so that drippage from broken eggs can not contaminate other items.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen. Sugar
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - 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.
• 3-305.12F - Corrected During Inspection Food storage under sewer lines ( sink drains). Mazola Oil
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 4-101.11D - Storage shelves for food related items and utensils are covered with rubber shelf webbing which in some cases is stapled down or not otherwise frequently removed for cleaning of the webbing or shelving.
  Remove the webbing and clean all shelves, If adequate cleaning is not possible the shelves must be repainted in a light color using washable enamel paint.
• 4-501.11B - The sliding hard plastic door to the chest freezer is broken and repaired with a thin plastic material.Shelves in the reach in refrigeration unit are rusted and peeling plastic.
  Remove and replace the door to the chest freezer.Replace the rusted shelves.
• 4-501.12 - The cutting board along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Metal blender container.Food contact surfaces of the cutting board and prep counter.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - A strainer bowl of wrapped scouring pads was grease covered. A small tray is covered with foil.Outer surfaces of the ice machine and microwave are covered with protective plastic film.
  Store supplies properly and clean the strainer to prevent being an attractant to insects or rodents.Remove the protective film to allow cleaning.Remove the foil from the tray.
• 4-903.11A - Single service items are stored on top of the water heater as well as in an area also used for audio equipment and personal care items.
  Store single service items in a clean and dry location.
• 4-904.11B - Unwrapped knives, forks, or spoons, chop sticks were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only. Do not store pans or other items in the hand sink.
• 5-501.16A - A refuse container is required at the hand sink.
  Provide a refuse container for under the hand sink.
• 6-201.11 - Ceriling tiles are porous and difficult to effectively clean.
  Replace the tiles with smooth non-porous tiles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The wall above the mop sink is damaged.
  Repair and paint the wall.
• 6-501.114A - The limited space of this establishment is further limited by the presence of unnecessary items and the haphazard storage of audio equipment and other non food related items.
  Go thru the entire kitchen storage areas and decide what is actually necessary to be there and remove any items that are not needed to operate the kitchen or the establishment.
• 6-501.12A - Shelving, electrical cords, floors under equipment and wall surfaces are soiled.
  Clean such surfaces as needed.
• 7-209.11 - Medicines, skin cream etc are stored with other unrelated items along with single service cups.
  Store personal care items away from food related items.

June 01, 2005 (Complaint)

May 31, 2005 (Complaint)

• 3-203.11A - Corrected During Inspection The shell fish (clams) were obtained from an unspecified source in an unmarked container. There is no approved record keeping system in place to preserve the source identification.
  Develop a record keeping system that would preserve the source identification. Buy shellfish only from an approved supplier in original container with proper shellfish tag attached. Discard any other shellfish
• 3-203.12A - Corrected During Inspection Critical Tags missing from the clam containers. The clams were found in plastic shopping bag with no documention.
  Ensure that all shellfish is obtained from approved sources in approved containers with the tags attached to the shellstock container in which they were received until the container is empty. Discard undocumented shellfish.

May 13, 2005 (Critical Procedures)

• 4-501.12 - Repeat The cutting board along the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Corrected During Inspection Critical Repeat The followingequipment was observed soiled to sight and touch: Cutting Board.
  Clean and sanitize these surfaces for food contact.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen
  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.

December 09, 2004 (Follow-up)

• 4-601.11C - Repeat Shelving used to store non-food contact items are soiled.
  Remove the glass webbing and clean the surfaces.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Igloo cooler, blender, orange squeezer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.11 - Repeat The walls near the handsink and the mop sink are damaged.
  Repair and paint the walls to make a smooth and clean surface.

December 08, 2004 (Routine)

• 12.1-12A - Critical The food managers card has expired within the last month.
  Obtain a new food managers card and make sure that a certified manager is present during all hours of operation.
• 4-501.12 - Repeat The cutting board(s) along the Prep unit. are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11C - Repeat Shelving used to store non-food contact items are soiled as well as door gaskets and other surfaces of equipement.
  Clean all non food contact surfaces as needed.
• 4-601.11A - Critical Repeat Some food contact surfaces of shelves, mixer, inside of the microwave, cutting boards and other items are soiled.
  Clean and sanitize all soiled food contact surfaces items.
• 6-501.12A - Floors under sinks and equipment and wall surfaces are soiled.
  Clean these surfaces and repaint if necessary to provide smooth and cleanable surfaces.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION: 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.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo Cooler, Blender, mixer, orange squeezer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.12 - Dispensing utensils improperly stored between use. Ice scoop with handle in ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-305.11B - Repeat Clothing found in box of fruit. Other items found hung in various parts of kitchen.
  Provide a suitable location for storing personal clothing and belongings.
• 3-302.11A4 - Critical Unwrapped or uncovered sugar in the kitchen
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers. (Sugar Container)
  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.
• 6-501.11 - Repeat The walls near the hand sink and the mop sink are damaged.
  Repair and paint the walls to make a smooth and clean surface.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 7-209.11 - Repeat Personal items like creams and a bottle of contact lens cleaner found on shelf with stored food related items or over the sandwich maker.
  Store personal items away from the kitchen area.
• 6-501.114A - There is a stool with an absorbant seat which is not cleanable. There are several items which do not appear to be necessary to the operation of the kitchen and which interfere with easy cleaning. The kitchen space is limited and it is important to remove all items that are not needed to provide maximum space and to allow easy and effective cleaning.
  Remove the stool and all unnecessasry items from the kitchen area.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. (46F) Unit is not able to maintain internal items at a temperature of 41F or less.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less. Try to adjust the unit to reach 41 F or in the case of this existing unit it must at least be able to maintain 45 F

April 16, 2004 (Follow-up)

• 12.1-5F - Repeat Household items like blenders, mixers and Coleman Ice chest found in kitchen.
  Remove these items and use NSF or equivalent approved commercial equipment.
• 6-501.11 - Repeat The wall at the mop sink is damaged by the mop squeezer handle. Shelving made of coated plywood are becoming difficult to clean.
  Repair the wall at the mop sink.Resurface and paint or use other suitable means to make shelves smooth and cleanable. Do not line the shelves with shelf paper, foil, or other materials. If bar glass mat is used it must be removed and washed and the surfaces cleaned on a frequent basis.
• 4-601.11C - Repeat Small portable fan is soiled.Storage shelving is lined with rubber glass mat and is sticky and soiled under it.Refrigerator door gaskets are soiled.
  Clean or remove the fan from the kitchen area.Remove the glass mats and clean under them and also clean the matting. Clean the door gaskets.
• 6-305.11B - Repeat Insufficient facilities to store personal coats, purses etc.
  Provide a suitable place to store such items. Add more coat hooks to wall.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-501.12 - The cutting board at the sandwich maker is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

April 12, 2004 (Routine)

• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  CORRECTED DURING INSPECTION:A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container
• 2-401.11A - Critical An employee is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  CORRECTED DURING INSPECTION: All kitchen personnelwho are smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-201.15A - Critical Clams and oysters found in unrefrigerated bags under the sink. There were no shell fish tags or other evidence of source of the shell fish. The food manager discarded the shell fish.
  CORRECTED DURING INSPECTION: Remove the unapproved shell fish from the establishment. Even with approved shell fish they should be refrigerated immediately to prevent them from dying or opening.
• 3-203.11A - Clams and oysters in plastic bags withno shell fish tags and no record keeping system in place to preserve the source identification.
  CORRECTED DURING INSPECTION: Use only tagged or labeled containers of approved shellfish and keep them refrigerated. Shellfish discarded by manager.
• 3-302.12 - Unlabeled food containers. Sugar, salt
  CORRECTED DURING INSPECTION: 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.
• 12.1-5F - Household use items like blenders, mixers and Coleman Ice chest found in kitchen.
  Remove these items and use NSF or equivalent approved commercial equipment.
• 3-305.11A2 - Bags of bread, salad and shellfish found sitting on floor.
  CORRECTED DURING INSPECTION: Store all foods at least 6" off floor.
• 6-501.11 - The wall at the mop sink is damaged by mop squeezer handle.Shelving made of coated plywood is becoming hard to clean.
  Repair the wall at the mop sink.Resurface and paint or use other means to make shelves smooth and cleanable. Do not line shelves with shelf paper or foil or other materials.
• 4-601.11C - Outsides of food and other containers are soiled.Small portable fan is heavily soiled.Storage shelving is lined with rubber glass mat and is sticky and soiled under it.Refrigerator door gaskets are soiled.
  Clean surfaces of containers to prevent contamination of food or hands.Remove or clean the fan.Remove the glass mats and clean the shelves and resurface if they are not smooth and cleanable.Clean the door gaskets.
• 4-601.11A - Critical The upper inside of the microwave, stored plates, the mixer,and cutting boards are soiled.
  Clean all soiled food contact surfaces.
• 4-204.112A - A thermometer is needed for the freezer.
  Provide a thermometer for the freezer.
• 7-209.11 - Hair spray found on shelf over ice storage.
  CORRECTED DURING INSPECTION: Keep personal care items out of the kitchen.
• 6-305.11B - Insufficient facilities to store personal coats, purses etc.
  Provide a suitable place to store personal items.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 5-501.113B - Outside refuse container was uncovered.
  CORRECTED DURING INSPECTION: Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.