May 14, 2009 (Routine)

• 1570 - Repeat Mechanically vented hood filter missing, not in good repair.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the hot holding cabinet.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat Floor in the walk-in is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3290 - Dirty mop water stored in kitchen.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ovens are dirty on the exterior)
  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.

March 31, 2009 (Routine)

October 03, 2008 (Routine)

• 1570 - Repeat Utensils bin was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the utensil bin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Repeat The door gasket are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelves
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (interior of the ice machine is moldy)
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2000 - Repeat Clean dishes were found stored floor.
  Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop preventing its use.
• 2310 B - 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
• 3030 - No disposable towels were provided at the hand washing lavatory in the handsink.
  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 Floor in the walk-in is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor throughout the kitchen and in the walk-ins 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.

June 26, 2008 (Routine)

• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Repeat The door gasket to the walk-in refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - The utensil drawer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the utensil drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the utensil drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1780 - Critical Repeat Food contact surface of the ice machine lip is moldy.
  Clean the food-contact surface of the ice machine to prevent the growth microorganisms on those surfaces.
• 1830 - Repeat Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 2000 - Repeat Clean glasses were found stored on the floor.
  Store the glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 ii - Repeat The plumbing at the dishmachine is in poor repair.
  Repair and maintain all plumbing components ans fixtures.
• 3170 - Repeat The floor and ceiling of the walk-in refrigerator and freezer is not maintained in good repair. Also the ceiling and wall are also peeling paint.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3340 - Critical Repeat Containers of toxic cleaners and sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic cleaner and sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 21, 2008 (Routine)

• 1570 - The walk-in door was observed in a state of disrepair and damaged.
  Repair the walk-in door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the shelving and plates.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat The shoot of the ice machine used to store ice potentially hazardous food items was observed soiled with accumulations of mold.
  Clean food-contact surfaces of the ice machines no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1830 - Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils and tableware.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 2000 - Repeat Clean glasses were stored directly on the floor.
  Store the glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Repeat Clean pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2350 ii - The plumbing at the dish machine is in poor repair.
  Repair and maintain all plumbing components ans fixtures.
• 3170 - Repeat The floors, walls and ceilings (peeling paint) of the walk-in refrigerator and freezer 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 floors throughout the kitchen are filthy with heavy food debris especially underneath equipment. Also the floors, walls and ceilings of the walk-in units are heavily soiled with mold growth.
  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.
• 3340 - Critical Repeat Containers of sterno and toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of of toxic cleaners and sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 25, 2007 (Routine)

• 0610 - Repeat Food (oil) stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1730 - The thermometer on the walk-in is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelving
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. The shoot of the ice machine has mold.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2000 - The glasses were found stored on the floor.
  Store glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2890 - Repeat Light bulb in kitchen is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Repeat The ceiling tile in the walk-in is peeling and in the kitchen the ceiling panels are in poor repair .
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3340 - Critical Repeat Containers of toxic spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic spray must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 18, 2007 (Other)

May 24, 2007 (Routine)

• 0610 - Corrected During Inspection Oil, tatar tots and creamer stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1780 - Critical Repeat Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of mold.
  Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2890 - Repeat Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Repeat The ceiling of the walk-in freezer and the ceiling tile 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 flooring throughout the kitchen underneath equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 16, 2007 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses.Ice scoop
  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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1780 - Critical The ice machine used to store ice was observed with visible accumulations of mold.
  Clean the ice machine at a frequency to preclude accumulation of mold to prevent contamination of the ice.
• 1830 - Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 2000 - Repeat Clean glasses were found stored on the floor.
  Store the glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Critical Repeat The handwashing facility located in the 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 equipment preventing its use.
• 2890 - Light bulb in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - 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.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  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 - The ceiling panels are missing in the kitchen area and 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 floors especially underneath equipment are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 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.
• 3340 - Critical Containers of toxic cleaner and fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic cleaner and fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 13, 2006 (Routine)

• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the ice machine has mold
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the prep area is obstructed, 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 hose preventing its use.
• 3045 - 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 walk-in refrigerator.
  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.
• 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.

May 12, 2006 (Routine)

• 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.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

August 08, 2005 (Routine)

• 1570 - Repeat Walk-in cooler does not appear to be functioning today. (OPERATOR VOLUNTARILY DISCARDED ALL PERISHABLE FOODS)
  Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 B - The handwash station in kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door needs self-closure.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Area under all equipment, wooden shelves in back area, inside walk-in coolers. under dishwashing area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing sink not maintained. No cold water available.
  Keep handwashing facilities maintained to encourage proper handwashing.
• 3270 - Critical Significant number of ants observed in back server station area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 07, 2005 (Routine)

• 1790 - The food contact equipment surface of the food warmer is observed soiled with accumulations of grime and debris.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 3170 - Ceiling tiles not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 07, 2005 (Routine)

• 1790 - The food contact equipment surface of the food warmer is observed soiled with accumulations of grime and debris.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 3170 - Ceiling tiles not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 08, 2004 (Routine)

• 1800 - The nonfood contact surface of the waitstation shelving has 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.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Multiple hood filters missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Walk in refrigerator was observed in a state of disrepair and damaged. Walk in holding at 72 degrees.
  Repair the walk in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Plumbing connections under the dishmachine sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Wall above the clean dish end of the dishmachine is not maintained in good repair. Flaking/peeling paint.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under the cook line and the floor behind the ice machine 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.

October 08, 2004 (Routine)

• 1800 - The nonfood contact surface of the waitstation shelving has 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.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Multiple hood filters missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Walk in refrigerator was observed in a state of disrepair and damaged. Walk in holding at 72 degrees.
  Repair the walk in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Plumbing connections under the dishmachine sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Wall above the clean dish end of the dishmachine is not maintained in good repair. Flaking/peeling paint.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under the cook line and the floor behind the ice machine 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.

June 14, 2004 (Follow-up)

• 0820 - Critical Repeat Butter pats and half and half cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Repeat Walk-in refrigerator not holding food at safe temperatures.
  Repair so that foods may be maintained at safe temperatues.. Improper food storage temperatures are a major contributing factor to foodborne illness.

June 10, 2004 (Routine)

• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1790 - Repeat The food contact equipment surface of the hot holding cabinet is observed soiled with accumulations of grime and debris.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1570 - The door of the hot holding cabinet is in poor repair.
  Repair or replace in accordance with the manufacturer's specifications.
• 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.
• 3170 - Cove molding is not maintained in good repair. Paint is peeling on walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3180 - Repeat Floors noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  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.
• 0260 - Critical The half and half dairy product is unsound or adulterated. Operator discarded.
  Ensure food is safe and unadulterated.
• 0820 - Critical Butter and half and half dairy products cold holding at improper temperatures. Operator discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Walk-in refrigerator is not maintaining potentially hazardous foods at proper temperatures.
  Repair so that proper temperatures are maintained. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
  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.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose hooked up to faucet with no backflow preventer.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

June 10, 2004 (Routine)

• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1790 - Repeat The food contact equipment surface of the hot holding cabinet is observed soiled with accumulations of grime and debris.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1570 - The door of the hot holding cabinet is in poor repair.
  Repair or replace in accordance with the manufacturer's specifications.
• 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.
• 3170 - Cove molding is not maintained in good repair. Paint is peeling on walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3180 - Repeat Floors noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  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.
• 0260 - Critical The half and half dairy product is unsound or adulterated. Operator discarded.
  Ensure food is safe and unadulterated.
• 0820 - Critical Butter and half and half dairy products cold holding at improper temperatures. Operator discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Walk-in refrigerator is not maintaining potentially hazardous foods at proper temperatures.
  Repair so that proper temperatures are maintained. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
  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.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose hooked up to faucet with no backflow preventer.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

March 04, 2004 (Routine)

• 1790 - Repeat The food contact equipment surface of the ovens and large hot boxes observed soiled with accumulations of grime and debris.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 3170 - Repeat Some ceiling tiles not in place.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving, exterior of dishmachine, sides of fryer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floors throughout kitchen facility 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.
• 3030 - No disposable towels were provided a the hand washing lavatory . Corrected.
  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
• 3270 - Critical Methods are not being used to control pests. There are ants on dishmachine and also on tableware that is on dishmachine with food debris. Corrected.
  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.
• 3220 - Repeat Mops and brooms not hung up to air dry. Corrected.
  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.
• 1570 - Ice machine is leaking water onto floor.
  Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 2350 ii - Sink at wait station leaks at faucet fixtures.
  Plumbing systems and components shall be maintained in good repair.
• 3340 - Critical Containers of chemical cleaners not stored separately from insecticides or rodenticides. Corrected.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

December 12, 2003 (Follow-up)

• 2350 ii - Critical Repeat Cold water faucet not operable on handsink. 3 compartment sink under repair and not operable. (3 compartment sink corrected during inspection.)
  Plumbing systems and components shall be maintained in good repair.
• 1320 - There was no temperature measuring device located in the hot holding cabinet.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees arriving at work did not wash hands. Corrected.
  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.

December 04, 2003 (Routine)

• 2350 ii - Repeat Plumbing connections under the 3 compartment sink are leaking. No faucet handle on hand sink, cold water.
  Plumbing systems and components shall be maintained in good repair.
• 1060 - Repeat The nonfood contact surface of the wooden braces on prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - Repeat Ceiling tiles not in place in some areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3045 - 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.
• 1570 - Hood filers above cookline improperly installed. Corrected.
  Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris. Corrected.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machines. Corrected.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Repeat Observed a hose attached to a faucet fixture with no back flow preventer Corrected.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 0550 - Dispensing utensils improperly stored between use. Ice scoop not on clean surface. Corrected.
  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.

December 04, 2003 (Routine)

• 2350 ii - Repeat Plumbing connections under the 3 compartment sink are leaking. No faucet handle on hand sink, cold water.
  Plumbing systems and components shall be maintained in good repair.
• 1060 - Repeat The nonfood contact surface of the wooden braces on prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - Repeat Ceiling tiles not in place in some areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3045 - 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.
• 1570 - Hood filers above cookline improperly installed. Corrected.
  Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris. Corrected.
  Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machines. Corrected.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Repeat Observed a hose attached to a faucet fixture with no back flow preventer Corrected.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 0550 - Dispensing utensils improperly stored between use. Ice scoop not on clean surface. Corrected.
  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.

September 04, 2003 (Routine)

• 3330 - Critical Working containers of chemical cleaner not properly labeled. Corrected.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Container of chemical cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2350 ii - Cold water faucet broken on hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 1060 - The nonfood contact surface of the wooden legs of prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 3220 - Mops and brooms 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.
• 3170 - Repeat Some ceiling tiles not in place, and cove molding separating from wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 04, 2003 (Routine)

• 3330 - Critical Working containers of chemical cleaner not properly labeled. Corrected.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Container of chemical cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2350 ii - Cold water faucet broken on hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 1060 - The nonfood contact surface of the wooden legs of prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 3220 - Mops and brooms 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.
• 3170 - Repeat Some ceiling tiles not in place, and cove molding separating from wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 19, 2003 (Routine)

• 2260 - Critical Observed a hose attached to a mopsink faucet fixture. The hose did not have a backflow prevention device.
  Install an approved backflow prevention device before continuing to use hose.
• 3170 - Some ceiling tiles are missing in kitchen, one hood filter is in the hood system is installed in wrong direction, the wall at the electrical panel in kitchen is in poor repair due to worn paint and mildew stains. The wall in the hallway (used as a waitstation and as a staging area for food warming units) is missing it's cove molding in some areas and is missing some wall covering in one scection.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2840 - Peices of carpeting were observed to be installed as floor covering in the hallway used as waitstation and as a foodservice staging area for food warming units.
  Remove carpeting and replace with an approved floor material that is non-absorbent and easily cleanable.
• 3180 - The wall panels along the dishwashing machine and it's attached tables is noted in need of cleaning. Also the wall is unclean below the 3 compartment sink. The floor below the dishwashing machine areas and behind the ice machine was 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.