Carmike Theatre, 1005 Garden Boulevard, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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February 04, 2009 | Routine | 3 | 4 | Details / Comments |
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January 20, 2009 | Routine | - | - | Details / Comments |
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March 27, 2008 | Routine | 0 | 3 | Details / Comments |
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March 23, 2007 | Routine | 1 | 6 | Details / Comments |
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February 06, 2006 | Follow-up | 0 | 7 | Details / Comments |
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January 23, 2006 | Routine | 7 | 13 | Details / Comments |
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June 27, 2005 | Follow-up | 0 | 7 | Details / Comments |
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June 27, 2005 | Follow-up | 0 | 7 | Details / Comments |
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June 27, 2005 | Follow-up | 0 | 7 | Details / Comments |
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February 22, 2005 | Routine | 4 | 10 | Details / Comments |
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February 22, 2005 | Routine | 4 | 10 | Details / Comments |
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February 22, 2005 | Routine | 4 | 10 | Details / Comments |
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October 20, 2003 | Routine | 1 | 3 | Details / Comments |
February 04, 2009 (Routine)
Violations:
- 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0760 - Critical Repeat Nacho cheese classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Reheat commercially processed RTE food for hot holding to 135F or above. - 1510 - Repeat No food temperature measuring device could be located.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the floor of the beverage refrigerators.
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Repeat The wood shelf under the handwashing sing is rotting and not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Consession area / under handwashing sink is 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.
A contractor has been employed to make repairs to the shelf under the handwashing sink which should help the cleaning issues in that area. The manufacturer of the nacho cheese machine to discuss controlling the temperature for reheating the cheese product. Hot water is available at the handwashing sink although it take a very long time to heat up to 100 degrees F. Please fax a copy of the plan of action and time frames for the repairs and equipment replacement. Employee health information was left with the operator a second time
January 20, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0520 - Ice used as a medium for cooling the exterior surfaces of food [boxed salad stored in the ice bin] is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 0760 - Critical Nacho cheese classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Reheat commercially processed RTE food for hot holding to 135F or above. - 1510 - No food temperature measuring device could be located.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the floor of the beverage refrigerators.
Maintain nonfood-contact surfaces of equipment clean. - 2190 - Repeat Water from the only handwashing sink was measured at a temperature less than 100F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens. - 3170 - Repeat The wood shelf under the handwashing sing is rotting and not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Consession area / under handwashing sink is 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.
March 27, 2008 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 2190 - Repeat Water from the handwashing sink at the concession area was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 3180 - Repeat Concession area and back storage room 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.
March 23, 2007 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 B - Observed accumulations of small mold areas or other soil on the following food contact surfaces: 1) ice machine 2) ice scoop holder requires cleaning.
Clean and sanitize these surfaces for food contact. Correct by 3/25/07. - 2190 - Water from the handwashing sink at the front concession was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 2310 - Corrected During Inspection Critical The handwashing facility located at the front concession is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the any equipment preventing its use. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the back dishwashing 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 - 3170 - Repeat Counter area under the front employee handsink has significant water damage is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Front concession area noted in need of cleaning under the front line.
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 06, 2006 (Follow-up)
Violations:
- 0550 - Repeat In-use utensils improperly stored between use. (ice scoop handle observed 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 and the container. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the rear food prep 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 - 3045 - Repeat 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. - 3170 - Repeat The following areas areas are not maintained in good repair: 1)ceiling tiles in the back food prep area are still damaged. 2) coving missing or in disrepair in back food prep area and janitor's closet.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The walls and floors on rear food prep area still have accumulation of grease and food. There were still mouse droppings in upstairs dry storage area.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment : empty boxes in upstairs dry storage area as well as hall of projection area.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Significant improvement noticed on follow-up inspection. Reviewed procedure for making up working Chlorine sanitizing solution and the need to check the concentration before use. Recommended storing stock chlorine solution next to 3 compartment sink as well as test strips. Suggested division of labor at front food prep area to ensure prevention of cross contamination of ready-to-eat food. Requested notification when broom rack is installed in stairwell. Fire extinguisher has been serviced. Suggest a cleaning schedule to ensure that floors are maintained free of food and debris.
January 23, 2006 (Routine)
Violations:
- 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0070 - Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. - 0160 - Critical The only handwash sink that is available for employees is in the customer restrooms. The handwash sink at the front food area and popcorn making area are non-functional. The employees are not washing their hands as often as needed when serving ready to eat foods.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0470 - Critical Unwrapped and uncovered popcorn seed and seasoned salt are being stored under commercial popcorn maker in back room., making them readily accessible to rodents and insects..
Protect food from contamination by storing in covered containers. - 0550 - In-use utensils improperly stored between use. (ice scoop handle observed 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 and the container. - 1700 - Critical Repeat The operator is using a sanitizer, (Lemon 7 by Aero Chemical Co.) that is not Chlorine, Iodine, or Quaternary Ammonium and is not using the product in accordance with manufacturer's guidelines.
Immediately discontinue the use of Lemon 7 for cleaning food contact surfaces. Initiate manual wash, rinse, and sanitize method utilizing on of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils. - 1770 A - Critical The following equipment food-contact surfaces were observed heavily soiled to sight and touch: 1) Commercial popcorn maker, 2) Ice scoop, 3) Popcorn scoop. .
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the commercial popcorn maker hood has a heavy accumulation of grease and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2280 - Critical The handwash sink at the front and rear food prep area are not being used.
Ensure that all employees are using the sink available at the food prep areas and that they are properly stocked and maintained. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the front and rear food prep 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 rear food prep 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 - 3045 - Repeat 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. - 3080 - Less than 10 foot candles of light was noted in the mop sink and dry storage areas.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Repeat The following areas areas are not maintained in good repair: 1)ceiling tiles in the back food prep area are still damaged and missing. 2) ceiling tiles missing in upstairs dry storage area. 3) hole in wall in back food prep area. 4) coving missing or in disrepair in back food prep area. 5) missing tiles in mop sink area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The walls and floor at the commercial popcorn area were noted heavily soiled with grease and debris in need of cleaning. The floor in the upstairs dry storage room has accumulation of mouse droppings.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Vent filters in the hood system over the commercial popcorn maker was oberved displaced and heavily soiled with grease and debris.
Maintain hood system vent filters in a clean condition. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3240 - Repeat Handwashing facilities iin the back food prep area unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (old and unused mop heads)..
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3330 - Critical Repeat Working containers of Lemon 7 desinfectant was not properly labeled. (labelled as glass cleaner)
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.
On the date of inspection there was significant noncompliance with the Virginia Food Regulations as well as a major lack of active managerial control. The following safety issues were identified: 1) Excessive grease accumulation around the commercial popcorn maker (fire hazard), 2) Expired date tag on fire extinguisher at the back food prep area where commercial popcorn maker is located, 3) Accumulation of loose items at the bottom of the stairs leading to the upstairs dry storage and film projection equipmen, creating a trip hazard, 4) Improper use of desinfectant solutions. The fire marshal has been contacted.
June 27, 2005 (Follow-up)
Violations:
- 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1800 - Repeat The nonfood contact surface of the exterior areas of the ice machine and ice bins, and the space beneath the front handsink, have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2890 - Repeat Not all light bulbs in back area are shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with coated or shatter-resistant bulbs. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the back prep area for popcorn, dispensing of ice, etc.
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. - 3170 - Repeat Ceiling in back area has suffered water damage and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floors in the storage room and in the back popcorn/ice machine/3-basin sink room 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. - 3240 - Repeat Handwashing sink in the back room was not clean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Ensure that the 3-compartment sink is ONLY used for warewashing. Ensure that all hand washing sinks are kept accessible, and fully stocked to allow for proper hand washing. All critical violations have been corrected. Correct non-critical violations within 90 days.
June 27, 2005 (Follow-up)
Violations:
- 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1800 - Repeat The nonfood contact surface of the exterior areas of the ice machine and ice bins, and the space beneath the front handsink, have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2890 - Repeat Not all light bulbs in back area are shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with coated or shatter-resistant bulbs. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the back prep area for popcorn, dispensing of ice, etc.
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. - 3170 - Repeat Ceiling in back area has suffered water damage and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floors in the storage room and in the back popcorn/ice machine/3-basin sink room 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. - 3240 - Repeat Handwashing sink in the back room was not clean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Ensure that the 3-compartment sink is ONLY used for warewashing. Ensure that all hand washing sinks are kept accessible, and fully stocked to allow for proper hand washing. All critical violations have been corrected. Correct non-critical violations within 90 days.
June 27, 2005 (Follow-up)
Violations:
- 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1800 - Repeat The nonfood contact surface of the exterior areas of the ice machine and ice bins, and the space beneath the front handsink, have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2890 - Repeat Not all light bulbs in back area are shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with coated or shatter-resistant bulbs. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the back prep area for popcorn, dispensing of ice, etc.
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. - 3170 - Repeat Ceiling in back area has suffered water damage and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floors in the storage room and in the back popcorn/ice machine/3-basin sink room 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. - 3240 - Repeat Handwashing sink in the back room was not clean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Ensure that the 3-compartment sink is ONLY used for warewashing. Ensure that all hand washing sinks are kept accessible, and fully stocked to allow for proper hand washing. All critical violations have been corrected. Correct non-critical violations within 90 days.
February 22, 2005 (Routine)
Violations:
- 0450 - Critical Employees observed handling ice with hands and cups; not using scoops.
Provide suitable scoops and train staff to use scoops when dispensing ice. - 1700 - Critical The operator is not using any type of sanitizing solution; three basin set-up isn't being used properly for sanitizing scoops, etc.
Immediately acquire a sanitizing agent for use in sanitizing items such as the scoops, inside of ice machine and other food contact surfaces. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1800 - The nonfood contact surface of the exterior areas of the ice machine and ice bins, and the space beneath the front handsink, have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination; cases of paper cups stored directly on floor.
Store single service items in its original protective packaging or inverted in an approved dispenser, and store cases of product a minimum of 6" off floor on approved shelving. - 2310 - Corrected During Inspection Critical The handwashing facility located at the back popcorn prep 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 misc. items from the sink basin and items stored in front of the sink that inhibit access and use. - 2890 - Not all light bulbs in back area are shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with coated or shatter-resistant bulbs. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the back prep area for popcorn, dispensing of ice, etc.
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. - 3045 - Corrected During Inspection 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. - 3170 - Repeat Ceiling in back area has suffered water damage and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - The floors in the storage room and in the back popcorn/ice machine/3-basin sink room 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. - 3240 - Handwashing sink in the back room was not clean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3500 1 - Corrected During Inspection Containers of salt used for sidewalks, etc. are not separated by spacing or partitioning from food and single-service items stored in side storage room.
Containers of non-food items such as the sidewalk salt and it's applicator must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Reviewed with GM the proper process for washing, rinsing and sanitizing items. Discussed proper formula for mixing a chlorine solution using bleach. Menu: Nacho's with cheese, popcorn, beverages and candy. Discussed with GM the importance of protecting popcorn; never storing bags of popcorn on the floor or in other areas subject to possible contamination.
February 22, 2005 (Routine)
Violations:
- 0450 - Critical Employees observed handling ice with hands and cups; not using scoops.
Provide suitable scoops and train staff to use scoops when dispensing ice. - 1700 - Critical The operator is not using any type of sanitizing solution; three basin set-up isn't being used properly for sanitizing scoops, etc.
Immediately acquire a sanitizing agent for use in sanitizing items such as the scoops, inside of ice machine and other food contact surfaces. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1800 - The nonfood contact surface of the exterior areas of the ice machine and ice bins, and the space beneath the front handsink, have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination; cases of paper cups stored directly on floor.
Store single service items in its original protective packaging or inverted in an approved dispenser, and store cases of product a minimum of 6" off floor on approved shelving. - 2310 - Corrected During Inspection Critical The handwashing facility located at the back popcorn prep 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 misc. items from the sink basin and items stored in front of the sink that inhibit access and use. - 2890 - Not all light bulbs in back area are shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with coated or shatter-resistant bulbs. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the back prep area for popcorn, dispensing of ice, etc.
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. - 3045 - Corrected During Inspection 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. - 3170 - Repeat Ceiling in back area has suffered water damage and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - The floors in the storage room and in the back popcorn/ice machine/3-basin sink room 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. - 3240 - Handwashing sink in the back room was not clean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3500 1 - Corrected During Inspection Containers of salt used for sidewalks, etc. are not separated by spacing or partitioning from food and single-service items stored in side storage room.
Containers of non-food items such as the sidewalk salt and it's applicator must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Reviewed with GM the proper process for washing, rinsing and sanitizing items. Discussed proper formula for mixing a chlorine solution using bleach. Menu: Nacho's with cheese, popcorn, beverages and candy. Discussed with GM the importance of protecting popcorn; never storing bags of popcorn on the floor or in other areas subject to possible contamination.
February 22, 2005 (Routine)
Violations:
- 0450 - Critical Employees observed handling ice with hands and cups; not using scoops.
Provide suitable scoops and train staff to use scoops when dispensing ice. - 1700 - Critical The operator is not using any type of sanitizing solution; three basin set-up isn't being used properly for sanitizing scoops, etc.
Immediately acquire a sanitizing agent for use in sanitizing items such as the scoops, inside of ice machine and other food contact surfaces. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1800 - The nonfood contact surface of the exterior areas of the ice machine and ice bins, and the space beneath the front handsink, have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination; cases of paper cups stored directly on floor.
Store single service items in its original protective packaging or inverted in an approved dispenser, and store cases of product a minimum of 6" off floor on approved shelving. - 2310 - Corrected During Inspection Critical The handwashing facility located at the back popcorn prep 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 misc. items from the sink basin and items stored in front of the sink that inhibit access and use. - 2890 - Not all light bulbs in back area are shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with coated or shatter-resistant bulbs. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the back prep area for popcorn, dispensing of ice, etc.
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. - 3045 - Corrected During Inspection 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. - 3170 - Repeat Ceiling in back area has suffered water damage and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - The floors in the storage room and in the back popcorn/ice machine/3-basin sink room 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. - 3240 - Handwashing sink in the back room was not clean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3500 1 - Corrected During Inspection Containers of salt used for sidewalks, etc. are not separated by spacing or partitioning from food and single-service items stored in side storage room.
Containers of non-food items such as the sidewalk salt and it's applicator must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Reviewed with GM the proper process for washing, rinsing and sanitizing items. Discussed proper formula for mixing a chlorine solution using bleach. Menu: Nacho's with cheese, popcorn, beverages and candy. Discussed with GM the importance of protecting popcorn; never storing bags of popcorn on the floor or in other areas subject to possible contamination.
October 20, 2003 (Routine)
Violations:
- 2310 B - The handwash station at the front concession area is being used for purposes other than washing hands. Popcorn and other wastes were observed dumped in the sink.
The handwash facility identified above is to be used for washing hands only. - 2280 - Critical There is no functioning handwash lavatory at back dishwash area, preventing routine handwashing by food workers.
Repair the handwash lavatory in the back room to allow convenient use by food workers. THE MANAGER STATED THAT THE SINK WOULD BE REPAIRED SOON. - 3170 - The ceiling in the back room, and the wall under the handsink are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - The cabinet under the front handsink was 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.
Only non-potentially hazardous foods are served. The handsinks are stocked with soap and paper towels. The only utensils that are cleaned are scoops and utensils. Dishwashing is kept to a minimum.
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