Croc's, 620 19th Street, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 23, 2009 | Routine | 3 | 2 | Details / Comments |
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June 11, 2009 | Routine | 3 | 2 | Details / Comments |
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February 26, 2009 | Routine | 2 | 6 | Details / Comments |
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November 06, 2008 | Routine | 1 | 3 | Details / Comments |
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June 11, 2008 | Routine | 3 | 11 | Details / Comments |
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February 13, 2008 | Routine | 0 | 5 | Details / Comments |
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October 05, 2007 | Routine | 3 | 6 | Details / Comments |
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July 19, 2007 | Routine | 0 | 9 | Details / Comments |
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April 16, 2007 | Routine | 3 | 10 | Details / Comments |
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December 07, 2006 | Routine | 3 | 11 | Details / Comments |
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July 24, 2006 | Routine | - | - | Details / Comments |
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April 11, 2006 | Routine | 2 | 1 | Details / Comments |
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January 06, 2006 | Routine | 7 | 8 | Details / Comments |
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October 05, 2005 | Routine | 6 | 4 | Details / Comments |
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July 07, 2005 | Routine | 5 | 8 | Details / Comments |
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April 01, 2005 | Routine | 2 | 8 | Details / Comments |
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January 07, 2005 | Routine | 4 | 9 | Details / Comments |
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January 07, 2005 | Routine | 4 | 9 | Details / Comments |
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September 30, 2004 | Routine | 4 | 6 | Details / Comments |
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September 30, 2004 | Routine | 4 | 6 | Details / Comments |
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June 28, 2004 | Routine | 3 | 6 | Details / Comments |
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June 28, 2004 | Routine | 3 | 6 | Details / Comments |
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March 19, 2004 | Routine | 2 | 4 | Details / Comments |
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March 19, 2004 | Routine | 2 | 4 | Details / Comments |
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December 08, 2003 | Routine | 2 | 8 | Details / Comments |
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December 08, 2003 | Routine | 2 | 8 | Details / Comments |
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October 17, 2003 | Routine | 0 | 11 | Details / Comments |
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October 17, 2003 | Routine | 0 | 11 | Details / Comments |
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June 27, 2003 | Routine | 3 | 9 | Details / Comments |
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June 27, 2003 | Routine | 3 | 9 | Details / Comments |
September 23, 2009 (Routine)
Violations:
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0930 - Critical Repeat Raw and/or undercooked food is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. - 3340 - Critical Containers of sanitizers 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. - 3170 - floor in the walk-in cooler is not maintained in good repair
Floor is scheduled to be replaced this fall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat walls in the fryer/salad area and walls and ceilings in the walk-in cooler 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.
The restaurant was not operating at the time of inspection. Consumer advisory information left and risk factors discussed.
June 11, 2009 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the @FOOD@ that may be served raw and/or undercooked
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - 1570 - Unused or non-functioning equipment [2 door reach-in freezer] not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 3180 - The walk-in cooler 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.
Consumer advisory information was left with the CFM. A service call was placed to address the dish machine issue. All other risk factors discussed.
February 26, 2009 (Routine)
Violations:
- 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); can tops have debris and accumulation.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination; shell eggs stored above spinach and beer bottles.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses; scoop handle in food.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, beverages stored under shelving in walk-in.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3020 - Soap was not provided at the hand washing lavatory in the mens bathroom
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 prep station
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
All violations were discussed for correction.
November 06, 2008 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of low boy units, utensil storage bins and ice machine.
Maintain nonfood-contact surfaces of equipment clean. - 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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Violations discussed with CFM
June 11, 2008 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0480 - Unlabeled dry food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Drink containers stored down in serving ice at the bar.
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. - 0610 - Repeat Cooking 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. - 1060 - The nonfood contact surface of the linen stored on the shelving under pans on the cook line are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the tops of canned goods and the nozzel holders at the bar.
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 - Knives were found stored in between equipment.
Store the pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
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 The floors in the prep area are unclean and 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. - 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3270 - Harborage conditions exist of house flies.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Critical A container of toxic cleaner are 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.
Violations discussed for correction.
February 13, 2008 (Routine)
Violations:
- 0610 - Repeat 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. - 1570 - Shelving was observed in a condition that prevents necessary maintenance and easy cleaning.RUSTYThe cutting boards are in bad shape also
Repair the shelving 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. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3180 - Floors, walls and ceilings 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.
FACILITY NOT OPEN TO THE PUBLIC DURING THIS INSPECTION
October 05, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Repeat 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. - 1150 - The nonfood contact surface of the foil covered shelf is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1320 - There were no temperature measuring devices located in the low boy refrigerator and bar refrigerator.
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. - 1800 - The nonfood contact surface of the kitchen shelf 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. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.. Door to outside not tight-fitting.
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. - 3080 - Less than 50 foot candles of light was noted in the cooking area beneath hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Repeat Less than 20 foot candles of light was noted in the low boy refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3320 - Critical Original containers of bleach does not have a legible manufacturer label
Provide manufacturer's label on containers of bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
Violations discussed for correction.
July 19, 2007 (Routine)
Violations:
- 0480 - Unlabeled dry food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Repeat Oil and beverages 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 - Repeat The thermometer in the Beverage Air refrigerator 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: nozzle holders at the bar.
Clean and sanitize these surfaces for food contact. - 1790 - The interior top of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the interior top of the microwave oven at least every 24 hours. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees eg. at the bar and the men's toilet room.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3080 - Repeat Less than 20 foot candles of light was noted in the under counter refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Repeat Less than 10 foot candles of light was noted in areas of 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.
Violations discussed for correction. Great inspection.
April 16, 2007 (Routine)
Violations:
- 0220 - Critical Repeat The food handlers are eating and drinking in the prep area an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0550 - Repeat 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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Food stored on the floor of the walk-in refrigerator and in the kitchen.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Repeat The mashed potatoes hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: counters shelving and the can opener blade also the exterior of the fryers.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in the prep area are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
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. - 3080 - Repeat 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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
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. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items were stored on top of clean equipment and drink syrups.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Violations discussed for correction.
December 07, 2006 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0550 - Repeat 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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 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. - 1060 - The nonfood contact surface of the foil lining the shelving 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. - 1730 - The thermometer in the refrigerator at the bar 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the interior of several refrigerators and the nozzle holders at the bar.
Clean and sanitize these surfaces for food contact. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3080 - Less than 50 foot candles of light was noted in the area over the ice machine.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions - 3250 - Toilet room doors are being kept open
Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. - 3260 - Employees' personal items are stored in the prep areas.
Employees' personal items must be stored away from food prep surfaces. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 3340 - Critical A container of toxic spray cleaner was stored on a shelf with food.
Containers of toxic sprays must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction. The permit was renewed during the inspection.
July 24, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 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. - 0570 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0820 - Corrected During Inspection Critical Repeat Heavy whipping cream cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1570 - Excessive ice in the ice creamer chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost the freezer. - 1580 - The green cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the exterior of the microwave and water facets on the cookline 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. - 3180 - Floors under the cookline 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. - 3330 - Critical Repeat Working containers of cleansers 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.
All violations discussed for correction. Discussed and emphasized handwashing.
April 11, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and strainer.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
All violations discussed for correction. Many corrections to previous inspection observed. Good date marking observed. Discussed additions to the menu.
January 06, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Repeat 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. - 0820 - Corrected During Inspection Critical Repeat Roasted garlic cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Corrected During Inspection Critical Mushrooms hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) chowder and spinach dip in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1180 - The food temperature measuring device (degrees F) located on the front cook line is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1320 - There was no temperature measuring device located in the walk in freezer and a bar cooler.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - 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 - Lid of chest freezer was observed in a state of disrepair and damaged.
Repair the chest freezer lid 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 lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1730 - The thermometer on the salad prep refrigerator and the dessert refrigerator is 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
Clean and sanitize these surfaces for food contact. - 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front cookline.
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 - 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. - 3330 - Critical Repeat Working containers of cleansers 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.
All violations discussed for correction.
October 05, 2005 (Routine)
Violations:
- 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 - Corrected During Inspection Critical Repeat Feta cheese cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Corrected During Inspection Critical Repeat Half and half cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) spinach dip in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1400 - Repeat The sandwich unit refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1570 - Mechanically vented hood filters not in good repair .
Repair or replace hood filters and/or eliminate gaps between filters. - 1570 - Refrigerator was observed in a state of disrepair (not holding temperature) .
Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the gaskets of sandwich unit refrigerator, interior of refrigerator doors, and filters in the hood system 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. - 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 3330 - Corrected During Inspection Critical Repeat Working containers of spray cleanser 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.
All violations discussed for correction. Note that the cold holding temperature drops to 41 degrees in 2007.
July 07, 2005 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0480 - Corrected During Inspection Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Canned 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. - 1400 - Repeat The prep refrigerators waste collection compartments are not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1450 - Walk in refrigerator and salad refrigerator are not adequate to meet the food storage demands of the establishment.
Provide additional refrigeration, or repair the refrigeration to maintain food items at 41 degrees. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million and the water temperature is at 120F. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin at the bar.
Provide quats at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2920 - Men's toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3180 - Walls in salad 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. - 3330 - Critical Repeat Working containers of cleanser 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.
All violations discussed for correction. Recommend refrigerator temperature logs .
April 01, 2005 (Routine)
Violations:
- 0450 C - Corrected During Inspection Repeat A ramekin is being used for a scoop. This may create excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
All scoops require a handle in order to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 0480 - Corrected During Inspection Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0820 - Corrected During Inspection Critical Repeat Crab dip cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1400 - Repeat The cookline low boy refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 2350 ii - Repeat Plumbing connections under the 3 compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2730 - Corrected During Inspection The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents.
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. - 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. - 3320 - Corrected During Inspection Critical Original containers of bleach does not have a legible manufacturer label
Provide manufacturer's label on containers of bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
All violations discussed for correction. Good inspection.
January 07, 2005 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Repeat Cheese cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) spinach and crab dip in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Repeat There was no temperature measuring device located in the prep refrigerators.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Quats is used at the bar 3 compartment sink. - 1570 - Pasta prep. refrigerator door was observed in a state of disrepair and damaged.
Repair the refrigerator 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. - 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 2350 ii - Plumbing connections under the prewash sprayer sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 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 - Repeat Less than 20 foot candles of light was noted in the walk in refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3170 - Walk in refrigerator door gasket is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3330 - Critical Repeat Working containers of the pink cleanser 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.
All violations discussed for correction. Proper storage of in use breading discussed, sift or store the breading in the refrigerator. Please place thermometers in all freezers to meet the new FDA requirement.
January 07, 2005 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Repeat Cheese cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) spinach and crab dip in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Repeat There was no temperature measuring device located in the prep refrigerators.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Quats is used at the bar 3 compartment sink. - 1570 - Pasta prep. refrigerator door was observed in a state of disrepair and damaged.
Repair the refrigerator 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. - 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 2350 ii - Plumbing connections under the prewash sprayer sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 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 - Repeat Less than 20 foot candles of light was noted in the walk in refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3170 - Walk in refrigerator door gasket is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3330 - Critical Repeat Working containers of the pink cleanser 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.
All violations discussed for correction. Proper storage of in use breading discussed, sift or store the breading in the refrigerator. Please place thermometers in all freezers to meet the new FDA requirement.
September 30, 2004 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the dry storage (flour and sugar). CORRECTED DURING INSPECTION
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. (for sanitizer at the bar)
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ice machine.
Clean and sanitize these surfaces for food contact. - 1320 - Repeat There was no temperature measuring device located in the salad prep. refrigerator.
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. - 1400 - The low boy refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 0450 C - Condiment cup used as a scoop. This may create excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.CORRECTED DURING INSPECTION
All scoops require handle in order to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 100 degrees. CORRECTED DURING INSPECTION
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
All violations discussed for correction.
September 30, 2004 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the dry storage (flour and sugar). CORRECTED DURING INSPECTION
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. (for sanitizer at the bar)
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ice machine.
Clean and sanitize these surfaces for food contact. - 1320 - Repeat There was no temperature measuring device located in the salad prep. refrigerator.
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. - 1400 - The low boy refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 0450 C - Condiment cup used as a scoop. This may create excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.CORRECTED DURING INSPECTION
All scoops require handle in order to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 100 degrees. CORRECTED DURING INSPECTION
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
All violations discussed for correction.
June 28, 2004 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical Salmon held at improper temperatures. Item sitting on counter undergoing slicing for individual portions.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Decease amount of prep time to ensure items are not left out at room temperature. - 1320 - There was no temperature measuring device located in the salad, desert or main prep reach-in refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - 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. - 3180 - Repeat Floor under grill and deep fat fryers 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. - 3080 - Less than 20 foot candles of light was noted in the reach-in freezer.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: salad, desert and main prep reach-in refrigerator, cutting boards, inside top of bulk ice machine
Clean and sanitize these surfaces for food contact. - 3330 - Critical Repeat Working containers of cleansers 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. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Plastic refuse containers used within facility are stored next to the bulk refuse containers. Area and containers need cleaning.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
June 28, 2004 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical Salmon held at improper temperatures. Item sitting on counter undergoing slicing for individual portions.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Decease amount of prep time to ensure items are not left out at room temperature. - 1320 - There was no temperature measuring device located in the salad, desert or main prep reach-in refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - 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. - 3180 - Repeat Floor under grill and deep fat fryers 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. - 3080 - Less than 20 foot candles of light was noted in the reach-in freezer.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: salad, desert and main prep reach-in refrigerator, cutting boards, inside top of bulk ice machine
Clean and sanitize these surfaces for food contact. - 3330 - Critical Repeat Working containers of cleansers 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. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Plastic refuse containers used within facility are stored next to the bulk refuse containers. Area and containers need cleaning.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
March 19, 2004 (Routine)
Violations:
- 1790 - Repeat The cavity of the microwave oven and broiler oven observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 3330 - Critical Repeat Working containers of cleansers 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 - Floor under (1) deep fat fryer (2) equipment behind bar noted to be in need of cleaning. Wall outside dining area also noted to be 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. - 3170 - Wall surface outside dining area is not maintained in good repair
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: insulated coolers used for beef.
Maintain nonfood-contact surfaces of equipment clean. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
Clean and sanitize these surfaces for food contact. (CORRECTED DURING INSPECTION)
Handwashing stressed/Critical violations discussed for immediate correction/other violations discussed for corrective action/Motor for vent hood broke today and is undergoing repair during this inspection. No cooking is being performed on any grill/oven/steamers equipment under hood. CFM acknowledges that the cooking area below the hood will not be used until grease hood is repaired. Automatic dishwashing machine is on the same electrical circuit. Automatic dishwashing machine could not be checked for sanitizing concentration during inspection. CFM also acknowledges that any utensils needing to be cleaned must be done by the proper three compartment sink method until electrical circuit is put back on. EHS will return in to the establishment in the next couple of days to verify above items are in compliance.
March 19, 2004 (Routine)
Violations:
- 1790 - Repeat The cavity of the microwave oven and broiler oven observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 3330 - Critical Repeat Working containers of cleansers 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 - Floor under (1) deep fat fryer (2) equipment behind bar noted to be in need of cleaning. Wall outside dining area also noted to be 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. - 3170 - Wall surface outside dining area is not maintained in good repair
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: insulated coolers used for beef.
Maintain nonfood-contact surfaces of equipment clean. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
Clean and sanitize these surfaces for food contact. (CORRECTED DURING INSPECTION)
Handwashing stressed/Critical violations discussed for immediate correction/other violations discussed for corrective action/Motor for vent hood broke today and is undergoing repair during this inspection. No cooking is being performed on any grill/oven/steamers equipment under hood. CFM acknowledges that the cooking area below the hood will not be used until grease hood is repaired. Automatic dishwashing machine is on the same electrical circuit. Automatic dishwashing machine could not be checked for sanitizing concentration during inspection. CFM also acknowledges that any utensils needing to be cleaned must be done by the proper three compartment sink method until electrical circuit is put back on. EHS will return in to the establishment in the next couple of days to verify above items are in compliance.
December 08, 2003 (Routine)
Violations:
- 1570 - Repeat Shelves desert/salad reach-in refrigerator were observed rusty and in a condition that prevents necessary maintenance and easy cleaning.
Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1320 - There was no temperature measuring device located in the desert/salad reach-in refrigerator.
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. - 0550 - Ice cream dispensing utensils improperly stored on an unclean shelf.
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. - 0830 - Critical Prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3180 - Repeat (1) Walls around handsink next to deep fat frying operation unclean. (2) Wall along baseboard food prep area unclean. (3) Floor under grill equipment unclean. Grease and other food debris observed. (4) Walk-in refrigerator floor unclean. (5) General deep cleaning needed to front food prep 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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: (1) cutting board, (2) prep reach-in refrigerator.
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: (1) gasket desert/salad prep reach-in refrigerator, (2) counter top between food prep line and wait station area noted with food debris spillage and in need of cleaning, (3) portable igloo coolers used for beer storage noted to be in need of deep cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - Oven noted to be in need of cleaning.
Clean the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3330 - Critical Spray bottle 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3170 - Repeat Floor in need of repair deep fat frying area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
December 08, 2003 (Routine)
Violations:
- 1570 - Repeat Shelves desert/salad reach-in refrigerator were observed rusty and in a condition that prevents necessary maintenance and easy cleaning.
Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1320 - There was no temperature measuring device located in the desert/salad reach-in refrigerator.
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. - 0550 - Ice cream dispensing utensils improperly stored on an unclean shelf.
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. - 0830 - Critical Prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3180 - Repeat (1) Walls around handsink next to deep fat frying operation unclean. (2) Wall along baseboard food prep area unclean. (3) Floor under grill equipment unclean. Grease and other food debris observed. (4) Walk-in refrigerator floor unclean. (5) General deep cleaning needed to front food prep 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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: (1) cutting board, (2) prep reach-in refrigerator.
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: (1) gasket desert/salad prep reach-in refrigerator, (2) counter top between food prep line and wait station area noted with food debris spillage and in need of cleaning, (3) portable igloo coolers used for beer storage noted to be in need of deep cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - Oven noted to be in need of cleaning.
Clean the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3330 - Critical Spray bottle 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3170 - Repeat Floor in need of repair deep fat frying area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
October 17, 2003 (Routine)
Violations:
- 1570 - Repeat Shelves in prep and desert reach-in refrigerator were observed with rust that prevents necessary maintenance and easy cleaning.
Repair the shelves 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. - 1570 - Repeat Handles missing top portion reach-in refrigerator and to the oven.
Replace the handles 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. - 1800 - Area between grill equipment noted to be in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Repeat Wall and floor particularly near the leg of equipment along the cook line 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. - 3170 - (1) Floor tile under deep fat fryer is broken. Water collecting in depression of the floor near the missing tile. (2) Floor inside door of outside walk-in refrigerator is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1100 - The food contact surface of multiple plates were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the chipped plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting board, prep reach-in refrigerator
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves reach-in refrigerator, gasket reach-in refrigerator (desert),
Maintain nonfood-contact surfaces of equipment clean. - 1170 - Repeat Grease extraction filters installed improperly. Gaps exist between vent filters.
Alter or replace this equipment so that the filters are installed with no gaps between them. - 0790 - Repeat Improper methods used to thaw alligator. Item was being thawed by immersion in standing water.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored above lemons walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Food stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Handwashing stressed/Violations discussed for corrective action.
October 17, 2003 (Routine)
Violations:
- 1570 - Repeat Shelves in prep and desert reach-in refrigerator were observed with rust that prevents necessary maintenance and easy cleaning.
Repair the shelves 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. - 1570 - Repeat Handles missing top portion reach-in refrigerator and to the oven.
Replace the handles 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. - 1800 - Area between grill equipment noted to be in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Repeat Wall and floor particularly near the leg of equipment along the cook line 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. - 3170 - (1) Floor tile under deep fat fryer is broken. Water collecting in depression of the floor near the missing tile. (2) Floor inside door of outside walk-in refrigerator is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1100 - The food contact surface of multiple plates were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the chipped plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting board, prep reach-in refrigerator
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves reach-in refrigerator, gasket reach-in refrigerator (desert),
Maintain nonfood-contact surfaces of equipment clean. - 1170 - Repeat Grease extraction filters installed improperly. Gaps exist between vent filters.
Alter or replace this equipment so that the filters are installed with no gaps between them. - 0790 - Repeat Improper methods used to thaw alligator. Item was being thawed by immersion in standing water.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored above lemons walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Food stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Handwashing stressed/Violations discussed for corrective action.
June 27, 2003 (Routine)
Violations:
- 0820 - Critical Repeat Chicken, beans, and cheese cold holding at improper temperatures inside the walk-in refrigerator.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Transfer all PHF items which are inside the walk-in refrigerator until the unit is working properly and is able to keep proper cold holding temps. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food item inside the reach-in refrigerator is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - The temperature measuring device in the reach-in refrigerator side was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1320 - There was no temperature measuring device located in the dessert reach-in refrigerator.
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. - 3180 - Repeat (1) Floor under grill equipment especially around legs of the equipment noted to be in need of cleaning. (2) Floor walk-in refrigerator noted to be 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. - 1170 - Gaps exist between vent hood filters.
Vent hood filters shall be installed with no gaps. - 1570 - Repeat The door gasket of the prep reach-in refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat (1) Lid missing to the top of the reach-in freezer. Pan used to cover the half of the lid which is missing. Gap exist between lid and other existing half of the freezer top. (2) Back reach-in freezer holding temp of 31 degree F. Items appear to be slightly soft and not frozen sold. (3) Handles missing to frond door reach-in refrigerator. (4) Door handle missing to oven. (5) shelves of the reach-in refrigerator are rusty and no longer easily cleanable. (6) Water collecting in the bottom of food prep reach-in refrigerators.
Repair the above equipment 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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reach-in refrigerator
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hot holding unit (beneath cutting board) and the shelf under the hot holding unit noted to be in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 3330 - Critical Working container of cleanser was 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. - 0790 - Repeat Improper methods used to thaw squid and ground beef. Items thawing in sitting water.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 3240 - Side of handwashing sink is broken.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3170 - Walk-in refrigerator is not holding proper cold holding storage temperature of 41 degree F or below. Temp of refrigerator was 60 degree F.
do not store ANY PHF items inside this walk-in refrigeration unit until the unit is working properly. - 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. Back prep and storage area is excessively hot. Walk-in refrigerator and the reach-in freezer are having difficulty maintaining proper cold holding temperatures.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.
June 27, 2003 (Routine)
Violations:
- 0820 - Critical Repeat Chicken, beans, and cheese cold holding at improper temperatures inside the walk-in refrigerator.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Transfer all PHF items which are inside the walk-in refrigerator until the unit is working properly and is able to keep proper cold holding temps. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food item inside the reach-in refrigerator is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - The temperature measuring device in the reach-in refrigerator side was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1320 - There was no temperature measuring device located in the dessert reach-in refrigerator.
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. - 3180 - Repeat (1) Floor under grill equipment especially around legs of the equipment noted to be in need of cleaning. (2) Floor walk-in refrigerator noted to be 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. - 1170 - Gaps exist between vent hood filters.
Vent hood filters shall be installed with no gaps. - 1570 - Repeat The door gasket of the prep reach-in refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat (1) Lid missing to the top of the reach-in freezer. Pan used to cover the half of the lid which is missing. Gap exist between lid and other existing half of the freezer top. (2) Back reach-in freezer holding temp of 31 degree F. Items appear to be slightly soft and not frozen sold. (3) Handles missing to frond door reach-in refrigerator. (4) Door handle missing to oven. (5) shelves of the reach-in refrigerator are rusty and no longer easily cleanable. (6) Water collecting in the bottom of food prep reach-in refrigerators.
Repair the above equipment 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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reach-in refrigerator
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hot holding unit (beneath cutting board) and the shelf under the hot holding unit noted to be in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 3330 - Critical Working container of cleanser was 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. - 0790 - Repeat Improper methods used to thaw squid and ground beef. Items thawing in sitting water.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 3240 - Side of handwashing sink is broken.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3170 - Walk-in refrigerator is not holding proper cold holding storage temperature of 41 degree F or below. Temp of refrigerator was 60 degree F.
do not store ANY PHF items inside this walk-in refrigeration unit until the unit is working properly. - 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. Back prep and storage area is excessively hot. Walk-in refrigerator and the reach-in freezer are having difficulty maintaining proper cold holding temperatures.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.
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