April 08, 2009 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw: Thawing food in 2 containers in sink with ice and shrimp in a package sitting in sink.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Nozzles on fire suppressant system has accumulation of grease and is in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Physical structures in the following locations noted in need of cleaning.1. Food debris accumulation on floor in the front and under the shelving in the walk-in freezer.2. Food splashes/spills on wall where the spices are being stored above the baker's work table.3. Food debris accumulation under the Imperial stove and grill near the rear and around the legs.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Women's restroom air vent on wall has dust accumulation in it.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

January 08, 2009 (Routine)

• 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled. The GE microwave oven that is used for heating desserts had food debris accumulation on the inside top of it.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 0480 - (CORRECTED DURING INSPECTION): Unlabeled food containers. Salt and rice containers not labeled
  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.
• 1570 - GE Microwave ovenwas observed in a state of disrepair and damaged on the inside.
  Repair the 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.
• 1580 - (CORRECTED DURING INSPECTION): The cutting board along the food preparation are was 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.
• 0960 2 - A sink is being used to store ice in and to store a pitcher of lemons and creamers. This is not an authorized piece of equipment for the storage of ice. Provide a an approved ice chest or equipment approved for this purpose. Check with your local dealer or representative for an approved NSF equipment. that can be properly cleaned and used to store ice properly.
  Repair or replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Top of storage shelf with misc. supplies next to walk-in refrigeration has dead insects and debris and in need of cleaning.2. To of shelf where single use lids and cups are stored have dead insects and is in need of cleaning.3. Mildew accumulation on the screens on the fan covers in the walk-in refrigeration in need of cleaning.4. Debris and accumulation of dust on top of the 4 door white cabinet next to ice machine in need of cleaning.5. Hoshizaki Ice machine cover plate has dust accumulation. It is missing it's filters as well.6. Door frame on the inside of the Hoshizaki Ice machine had accumulation of debris and in need of cleaning.7..
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - 1. Torn/loose ceiling tile above cabinet in corner in back next to walk-in refrigerator.2. Wall on side next to the wash compartment of the 3 compartment sink peeling/chipping and in need of repair or replacement.3. Wall on side next to the wash area of the dishwasher machine is chipping/peeling and in need or repair or replacement.4. Wall on side next to the sanitize/clean area of the dishwasher machine chipping/peeling and in need or repair or replacement.5. Corner stripping next to spice rack paint is peeling and missing and in need of repainting.6. Corner stripping missing at the top near the spice rack.7. Raw wood in need of sealing (paint or seal in other ways to ensure it is properly sealed).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - 1. Spider web accumulation in corner above cabinet next to the walk-in refrigerator in rear of building.2. Debris/trash on floor under storage racks in walk-in refrigerator.3. Cigarette butts, trash, debris, etc on floor behind and on side of ice machine on floor.4. Dust accumulation on fan attached to side of wall next to ice machine going outside.5. Food debris, dust, etc. on the floor and wall behind the white mobile condiment containers in food storage area.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 25, 2008 (Risk Factor Assessment)

July 01, 2008 (Risk Factor Assessment)

• 0470 - Corrected During Inspection Critical Whole shell eggs stored over Lemons, ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes and scallops cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked during the lunch menu.
  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.

April 16, 2008 (Routine)

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.in the warewashing machine. PPM was 10 or less. Tube was not properly placed in the container and not primed and no sanitizer was going into machine. Dishes were being washed and sanitized at time of inspection.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 0800 - Critical (CORRECTED DURING INSPECTION): Shecrab soup noted not being adequately cooled to prevent the growth of harmful bacteria. Shecrab soup had been prepared the evening before and placed in the refrigerator. The core temperature was at 49 degrees F. at time of inspection. Product was discarded
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3280 - Corrected During Inspection Numerous dead or trapped insects found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 1750 - Corrected During Inspection Single-service items were observed for reuse.
  Discontinue the reuse of single-use containers. Provide approved reusable food storage containers designed for your food storage needs.
• 1570 - The Norlake stainless steel refrigerator was observed in a state of disrepair and damaged. The panel were the fan is located for air circulation is severely worn and has fragments working loose. Water is dripping out and a drip pan was placed to catch it. It prevented the air from circulating below and caused the food stored in it to have the temperature to rise. The food was removed to a colder unit. The bottom frame has some minor damage to it. .
  Repair the 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of refrigeration equipment and shelving have accumulation of dust and debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Coving separating from wall behind and along side of ice machine to rear of kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 28, 2008 (Routine)

• 1570 - The bottom shelf of the wooden work table is severely worn with rust on a good portion of it and paint that has worn loose.
  Replace or Repair the shelf 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 n replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Two white cutting boards are on the food preparation line are 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.
• 3170 - The ceiling tile in the rear left corner adjacent to the walk-in refrigerator is bowed and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 30, 2007 (Routine)

• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw oysters stored next to RTE shredded cheese, RTE foods stored below raw fish on uncovered baking sheets.
  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.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw poultry. Thawing Chicken at room temperature in water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 C - Repeat The following items observed unclean:Shelving bleow prep tables.
  Clean all shelving below all prep tables.
• 3170 - Walls behind dishwasher have drywall showing through and painted wood trim -paint worn away.
  Repair drywall in necessary areas of the kitchen and apply a new coat of paint throughout kitchen. Recommend the use of an apoxy paint.
• 3180 - Repeat Accumulations of particulate matter, dust, and grease accumulation in corners nex to coving, thresholds, under large equipment.
  Recommend a thorough cleaning of entire facility.

July 13, 2007 (Routine)

• 0440 - Critical Tags for all shellstock for last 90 days couldn't be provided (some had been discarded)
  Keep all shellstock tags for a minimum of 90 days in a safe place where they won't be discarded.
• 0470 - Corrected During Inspection Critical Repeat Nearly every refrigerator (True upright and both Norlake upright refrigerators) had raw fish stored above ready to eat foods (RTE).
  Properly organize refrigerators so that RTE foods are stored above raw foods to avoid contamination of RTE food. Raw foods should also be organized so they don't contaminate each other (ex: fish above hamburger meat above chicken, Organize according to cook temperature!)
• 0790 - Improper methods used to thaw seafood. One of many items were being thawed under running water. Other items such as fish filets, large mass of pork/beef, and shrimp sitting to side of sink thawing under ice at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3180 - Repeat Floors throughout facility especially under heavy equipment and throughout storage room were excessively dirty with accumulation of dirt and food particles in cracks and crevices.
  Deep clean all flooring in kitchen and storage room.

April 05, 2007 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of both the older Norlake cold-box and the Hudson-Norlake newer cold-box, small table holding cook's microwave, shelving above and below the center serving line.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Flooring along corners and under equipment and tables have significant accumulations of dirt and debris.
  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. HIGHLY SUGGEST A DEEP CLEANING OF THE ENTIRE KITCHEN FLOOR, CORNER-TO-CORNER.

January 10, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Uncovered chicken stored in walk-in next to uncovered containers of shrimp.
  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.
• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw veal holding next to RTE foods. Raw squid stored above RTE foods.
  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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad, lasagne, and several other foods in the smaller kitchen refrigeration unit are not properly dated for disposition. Some date marking in place in the walk-in but not in other refrigerators.
  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 - Did not have appropriate food measuring device on hand for taking temperatures of foods.
  Have back-up thermometers (digital preferred) available for when staff accidentally take thermometers home or in case they break.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Top and side of stand-up freezer in kitchenHandles and gaskets of the norlake refrigerator and Tru refrigeratorThe shelving beneath the hot holding in kitchen has accumulation of food debris and greaseShelves beneath table top prep surfaces pretty much all have accumulations of food debris (table behind fryer, chopping block table)
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity and exterior of the 3 microwave ovens were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3170 - Shelf in walk-in refrigerator is not maintained in good repair. Shelf is leaning downward and is attached to the wall on slats of raw wood which is not easily cleanable or non-absorbant.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors beneath prep tables, along corners where the floor meets the wall, and and under heavy equipt such as oven and fryer have accumulation of food debris and grease. Walls behind butcher block table noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 31, 2006 (Critical Procedures)

July 18, 2006 (Critical Procedures)

• 0470 - Critical (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Whole shell eggs stored next to and above RTE and raw ground beef stored next to washed Kale.
  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.
• 1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Several saucers, bowls, and serving plates soiled on clean area to be used for orders. All were removed to dishwasher area to be cleaned and sanitized.
  Clean and sanitize these surfaces for food contact.

May 04, 2006 (Routine)

• 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms after wiping hands on a soiled apron.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0160 - Corrected During Inspection Critical Employee was wiping hands on apron many times and often failed to wash hands prior to continuing work with food/food contact surfaces, etc.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. A glass without a lid with a straw in it was stored next to spoon, napkins, etc. in a manner that could cause contamination. Another glass without a lid with a straw in it was stored next to ketchup bottles.Ash tray, cigarettes, lighter were stored on top of a reach in freezer and next to food contact surface.
  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.Ash trays, cigarettes, and lighter need to be stored away from all food contact and non food contact surfaces as well as in preparation areas, warewashing areas, etc. No smoking is permitted in the kitchen area where there is food, food contact, non food contact, utensils, warewashing, and condiments.
• 0260 - Corrected During Inspection Critical Reduced fat milk in walk-in refrigerator use by date of 24 April 2006 stored on top shelf.
  Milk was discarded. Ensure food is safe and unadulterated.
• 0480 - Unlabeled food containers were observed in the walk-in refrigerator.
  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 - Food stored on the floor or food stored less than 6" above the floor. Boneless beef ribeye, frozen shrimp, and boneless chicken breast were all stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - 1. Door gasket torn and soiled and the doors of the 4 door Hobart cabinet used for storing clean linens.2. Bottom gasket/door extender on the door of the walk-in refrigerator is coming loose from the door.3. Inside top of Norlake stainless steel, refrigerator the solid fan covers is has developed holes in it and is leaking.
  Repair the Hobart doors, the walk-in door, and the cover in the Norlake stainless steel 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - (CORRECTED DURING INSPECTION): One cutting board was severely bent, soiled and worn.Another cutting board stored next to the hot holding area was severely worn.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The inside corners of the three compartment sink has accumulation of grime and food debris.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. Ensure that the sink compartments are cleaned thoroughly.
• 1600 - The inside tops of the door of the mechanical warewashing machine were heavily soiled.
  Clean the inside tops of the doors of the mechanical warewashing machine to prevent accumulation of soil.
• 1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade was heavily soiled.Mildew or a spill was on the handle of the ice scoop and top part of scoop.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Black plastic storage shelves have debris on them and plastic lids scattered on shelf. One shelf is covered with dead insects.2. Mildew/mold buildup on fan covers in walk-in refrigerator.3. Dust accumulation on exhaust fan adjacent to and above the ice machine.4. Four door Hobart that is being used to store clean linens, doors have hand prints and grime on them.5. Encrusted grease on 2 sheet pans stored on storage rack next to walk-ins. 6. (CORRECTED DURING INSPECTION): Gear box and handle of can opener soiled.7. (CORRECTED DURING INSPECTION): Food debris, old rolls, etc. on wooden butcher table.8. Food debris on bottom shelf of wooden butcher table.9. At least 4 sheet pans had encrusted grease on them inside Norlake refrigerator.10. (CORRECTED DURING INSPECTION): Galvanized shelf bottom with large pans, lids, plastic container soiled.11. Ventilation hood system, filters, fire suppressant pipes, etc. have grease and dust accumulation.12. Grease accumulation on both sides Imperial deep fat fryers and bottom sides of the Imperial gas stove and grill.13. (CORRECTED DURING INSPECTION): Dust accumulation on top stainless steel shelf above food prep and hot holding area.14. Stainless steel shelves where glasses are stored has dust, food debris, splashes, and water stains.
  Maintain nonfood-contact surfaces of equipment clean. Thoroughly clean all of the areas identified in the above observations.
• 1790 - The inside top of the Toshiba microwave oven was severely soiled with food debris from splashing.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Saucer plates were in a dispenser rack not stored inverted.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) There is no handwash sink. The employees have been using a utility sink to wash hands, however, there is no utility sink.
  Discussed with PIC. PIC to place an order for a stainless steel handwash sink adjacent to the utility sink since there is limited area in kitchen. To be installed as soon as possible. CONTACT HEALTH DEPARTMENT AT 733-2630 EXT 312 AS SOON AS INSTALLED. Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2720 - Dumpster outside and recycle oil container was open Lid on dumpster was left open and the recycle oil container was missing the lid.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility to include an old wooden dumpster.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Repeat 1. Coving cracked and missing next to and around corner of walk-in refrigerator.2. Hole in wall below electrical outlet on wall adjacent to the ice machine.3. Coving separating from wall/floor and missing on wall/floor juncture adjacent to the ice machine.4. Molding strip along left side of rear exit door is loose from wall.5. Floor along side of 4 door Hobart storage area for clean linen has depression in it and is holding food debris, trash, etc.6. Molding cracked and missing at top near spice rack on the side of wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair all areas identified in observations.
• 3180 - Repeat 1. Mildew, food debris, trash on floor on both sides under storage racks in the walk-in refrigerator.2. Numerous amounts of trash, food debris, etc. on floor under ice machine.3. Wall above walk-in freezer door soiled.4. Food debris, trash, etc. on floor under storage racks in the walk-in freezer.5. Floor alongside of the 4 door Hobart and adjacent to storage stand has food accumulation, debris, trash, etc.6. Floor under butcher tables has food debris, trash,etc. 7. Floor throughout the facility has either/or food debris, trash, etc.
  Thoroughly clean all areas identified in the above observations. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Mechanical air exchange vent in women's restroom next to the hand dryer unit had dust accumulation.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3300 - An RCA radio in kitchen stored on butcher table is heavily soiled and is a source of contamination.
  Remove RCA radio. 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 - Corrected During Inspection Critical 2 container of cleaning chemicals were stored on a shelf above uncovered silverware.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 13, 2006 (Critical Procedures)

September 06, 2005 (Routine)

• 2790 - The indoor wall material located at cooking/preparation area (at fire suppressant area) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Repeat Physical structures identified below are not maintained in good repair:1. Coving missing/damaged around floor/wall juncture in front and side of walk-in refrigerator.2. Wall behind dry goods has spaces, holes, etc. and is in need of sealing and caulking.3. Wall and floor to include coving in need of repair adjacent to ice machine.4. Wood frame missing from behind spice rack and part unfinished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas are noted in need of cleaning:1. Floor under storage racks in walk-in refrigerator. (Cracked egg shells, debris, etc.)2. Debris/trash on floor next to 4 door Hobart Storage unit.3. Food debris, etc. under Norlake refrigerator, deep fat fryer, and grill.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 09, 2005 (Routine)

• 1150 - Corrected During Inspection The nonfood contact surface of the Plastic Food Container is not designed or constructed to be easily cleanable. Bottom surface burned and can no longer be cleaned.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - Repeat A white cutting board was found on a mobile rack. 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.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Also inside rims of the doors.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Dust accumulation in air exchange vents of ice machine.2. Debris on tops of condiment containers (flour, sugar, etc.)3. CORRECTED DURING INSPECTION: Dust/debris on top of Ice Tea machine.4. Grease/dust accumulation along the lighting and fire suppressant system under ventilation hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Inside of ice machine on white ice slide panel, knobs, and behind panel had mildew growth.
  Clean and sanitize the surfaces that have mildew growth. Establish a routine cleaning program the allows for more frequent cleaning to prevent mildew growth from occurring.
• 2000 - Repeat Clean saucers and plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2820 - Wooden wall with panel spaces that make it difficult to maintain and keep clean observed between the deep fat fryers and the Norlake refrigerator. Knives were being stored on this wall.
  Repair/Replace wall with smooth, non absorbent, easily cleanable surface.
• 3170 - Repeat Physical structure is not maintained in good repair:1. Coving along wall/floor juncture at front entrance of Walk-In Refrigerator in need of replacement.2. Molding strip along wall where spice rack is located in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure in the following locations noted in need of cleaning:1. Food spill on floor under storage racks in Walk-In Refrigerator.2. CORRECTED DURING INSPECTION: Food splashes on ceiling tile near cabinet holding spices.3. CORRECTED DURING INSPECTION: Food splashes on ceiling tile above spice rack near baker's table.
  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.
• 3270 - Harborage conditions exist. Some cracks/crevices allowing for harborage was observed behind the dry storage area where flour and sugar are stored. Ants were observed in several locations throughout the facility.
  Contact your Pest Control Official for assistance in elimination process. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3280 - Numerous dead mosquito's were observed in the light shield in rear storage area on the side of the Walk-In Refrigerator.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

March 30, 2005 (Routine)

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw scallops and breaded fish stored above cooked lasagna.
  (CORRECTED DURING INSPECTION): 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.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Grease dripping off the fire suppressant system pipes.2. Plastic bread/cracker liners have food debris, smudges, etc.
  (CORRECTED DURING INSPECTION): Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Corrected During Inspection The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

January 18, 2005 (Routine)

• 1100 - Corrected During Inspection Critical Repeat The food contact surface of the small fry pan is not smooth, contains pits and can not be easily cleaned. Also a food container was cracked and burnt on the food contact surface side.
  Repair or replace the fry pan if needed to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.BOTH WERE DISCARDED.
• 1150 - The Miracle Blade Wood knife storage rack on top of white freezer is not designed or constructed to be easily cleanable. It is for home use.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - The cutting board(s) along the food preparation/hot holding 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.
• 1600 - The interior surfaces of the tops of the doors of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Several food storage containers placed away on shelf dirty and wet.2. Several sheet pans had encrusted grease on the food contact surfaces.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Carbonized grease on sheet pans.2. Bottom shelf of work table next to fryers.3. Underneath microwave adjacent to fryers.4. Door gasket on small white freezer.5. Shelf were glasses or stored.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Clean equipment (plates, saucers, etc.) were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2600 - The recyclable refuse (grease) containers are stored on absorbent material (the ground).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. This can be concrete or machine laid asphalt.
• 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.
• 3170 - 1. Ceiling tile behind walk-in at rear storage area is torn and hanging down.2. Coving on left side on walk-in refrigerator is damaged and part missing.3. Coving separating from wall next to 3 compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - 1. Trash/debris on floor right side of ice machine.2. Trash/debris on floor under shelf where grill stones are kept.3. Food debris on floor behind baker's table.4. Dust accumulation on fan blades in dining 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.
• 3340 - Corrected During Inspection Critical Insecticide used for spraying insects outside stored next to reach-in refrigerator.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Insecticides and rodenticides should only be on hand on used by a someone who has been certified for handling by VDACS. If outdoor use, then should be stored separate of kitchen area.

June 03, 2004 (Routine)

• 1100 - Critical The food contact surface of the at least 3 fry pans were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.CORRECTED DURING INSPECTION....DISCARDED.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.YOU MAY CONTINUE TO USE THE MOP SINK AS LONG AS IT IS BEING USED FOR NO OTHER PURPOSE DURING TIMES OF FOOD PREPARATION, COOKING, AND SERVING OF FOOD. NO ITEMS SHOULD BE STORED IN THE SINK SUCH AS WIPE CLOTH STORAGE CONTAINERS, ETC.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Outside surfaces of sheet pans throughout the facility.2. Food debris build up on dunnage racks stored in walk-in refrigerator.3. Inside top of ice machine has some mildew.4. Mobile storage rack where sheet pans are stored on.5. Food debris, spider webs, etc. on top shelf where pepper and bacon bits are stored.6. Ventilation hood system.
  Maintain nonfood-contact surfaces of equipment clean.
• 3280 - Dead insects were found on the premises in the back section next to the walk-in refrigerator and the vector system.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3180 - 1. Floor in need of cleaning in walk-in refrigerator and freezer units.2. Floor has debris in crevices in the fronts of the walk-in freezer and refrigerator.3. Floor under wood shelf where condiments are stored is in need of cleaning.4. Wall where knives/spoons are store near Norwalk refrigerator has splashes/food debris and is 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.
• 1060 - REPEAT VIOLATION: The nonfood contact surface of the following EQUIPMENT is not corrosion resistant, nonabsorbent, and/or smooth.1. Shelf where creamers and other items stored.2. Shelf where contact paper has been placed on it.3. Shelf where paint is chipping, peeling, and holes in it.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - 1. The door gasket of Coca Cola refrigerator is damaged.
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - 2. 2 each 4 shleves storage racks in freezer had plastic coating separating with plastic pieces hanging down and rust on wire and was observed in a state of disrepair and damaged.3. Bolts coming out on door hinge of walk-in freezer unit.
  2 & 3.Repair the 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.
• 3170 - 1. Wall in poor repair near storage shelves adjacent to walk-in refrigerator.REPEAT VIOLATION; 2. Wood wall behind storage cabinets for canned goods worn and in need of repainting. Mildew growing in one section.3. Wall worn and in need or repair/repaint near wash section of 3 compartment sink.4. Wall deteriorating near chemical storage next to dishwasher machine.5.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - 1. The nonfood contact surface of the BUCTHER BLOCK work table is worn and is not easily cleanable.2. Laminated table has side strip missing and rocks.
  Replace this items to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SHEET PANS LOCATED THROUGHOUT THE FACILITY (SOME WITH FOOD ON THEM AND SOME WITHOUT)
  Clean and sanitize these surfaces for food contact. REPLACE IF THE SHEET PANS CANNOT BE PROPERLY CLEANED.

March 01, 2004 (Complaint)

• 0800 - Critical Shecrab soup and meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Shecrab soup was at 113 degrees and meat sauce at 81 debrees and were in the walk-in refrigerator covered in 5 gallon containers.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.CORRECTED DURING INSPECTION - Reduced in size and ice bathed to rapidly bring down temperature.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs next to RTE Pit Ham. Raw beef, frozen stored on top of frozen carrots.
  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.CORRECTED DURING INSPECTION.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) (Shecrab soup, meat sauce, lasagna, soft cheese, chicken & rice soup) 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.CORRECTED DURING INSPECTION - DATE MARKED PROPERLY.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration during the final rinse sanitize phase of the warewashing machine operation. Manufacturer's data plate required 50 ppm.
  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.CORRECTED DURING INSPECTION

January 27, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) FOOD (SHECRAB SOUP) container in the refrigeration unit was 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.CORRECTED DURING INSPECTION
• 1800 - The nonfood contact surface of the following EQUIPMENT had accumulations of grime, debris and/or encrusted grease.1. Numerous sheet pans had encrusted grease on the outside rims and side and underneath.2. Top of ice machine and filter had debris and dust accumulation.3. Grease accumulation in the filters of the ventilation hood system.4. Food debris accumulation under the microwave oven and cook's line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1600 - The outside and inside of the door rims and the top of the warewashing machine where the doors close had food debris accumulation.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 0840 - Critical The prepared ready-to-eat (RTE) FOOD (2 containers of meat sauce and marinara sauce) was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.CORRECTED DURING INSPECTION
• 1790 - Repeat The inside cavity of the small GE microwave oven had accumulation of food debris.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. FOOD MUST ALWAYS BE COVERED WHEN PLACED INSIDE A MICROWAVE.
• 2000 - Coffee filters were left out unprotected and subject to contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1570 - The following EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning.1. Hobart 4 door refrigeration rusting rusting inside in several different locations; rollers on this unit are worn and broken.2. Shelves storing stainless steel coffee creamers are not sealed, are absorbent, and are worn on the edges.
  Repair the @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 - Encrusted grease deposits found on food contact surfaces of many sheet pans. Pans were not in use.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3200 - Intake and exhaust air ducts are not being cleaned in Men and Women's restrooms. Both have dust accumulation.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - The following Physical structure is not maintained in good repair:1. Wood wall behind dry storage of can goods has open seams and some raw wood surfaces.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Professional caulk all seams and paint wood surface.
• 3180 - 1. Dust accumulation on fans and light fixtures in dinning area.2. Food debris, trash, etc. under most equipment in kitchen.
  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.

July 01, 2003 (Routine)

• 0410 - Critical A 50# bag of live oysters offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
  Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. SYSCO FOODS WAS NOTIFIED THAT THIS BAG HAD BEEN LEFT WITH NO ID TAG. A NEW BAG WAS BROUGHT OUT WITH THE PROPER ID # VA-889-SS
• 1060 - The nonfood contact surface of two wooden shelves used for storing equipment were not durable and smooth. One shelf had contact paper on it, while the other had numerous worn spots and appeared to be absorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove contact paper and resurface both shelves so that they are smooth, easy to clean, and nonabsorbent.
• 1790 - The (cavity, door seal) of the GE microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2810 - 1. Wall or wall covering in rear storage area of facility across from the walk-in refrigeration has material separating from it and is not smooth and easily cleanable. 2. Coving along side wall of walk-in refrigerator has caulking missing and separating.3. Wall behind the canned goods and other dry storage area is not easily cleanable and has crevices that need to be caulked. Wall needs repainting.
  1. Repair or replace wall or wall covering to make it smooth and easily cleanable and repaint.2. Repair coving.3. Caulk wood seams and paint wall to ensure that surface is smooth and easily cleanable.
• 3180 - The floor in the walk-in refrigerator has food and other debris on it and other storage racks.
  Clean floor routinely and maintain so that accumulations do not occur.

April 03, 2003 (Critical Procedures)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with bare hands. Instructed employees to use gloves, tongs, etc. during inspection
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Critical Ground beef patties cold held at improper temperatur, 59 degrees, in Coca Cola Refrigeration unit..
  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. CORRECTED DURING INSPECTION. GROUND BEEF WAS DISCARDED. HAVE REFRIGERATION UNIT CHECKED OUT TO ENSURE IT HOLDS AT 41 OR BELOW.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: 1. Two waffle irons had grime, encrusted food, grease, etc. 2. Knives and scoops stored in cones were dirty and would be used to be put and plates etc.
  Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION.

January 10, 2003 (Routine)

• 1800 - Repeat The nonfood contact surface of the following EQUIPMENT had accumulations of grime and debris.1. Top of Nor Lake Refrigeration unit next to deep fat fryers.2. Sides of Vulcan Gas Stove.3. Debris under microwave oven next to cooking area.4. Debris on gaskets of doors and inside bottom shelf of Hobart 2 door reach in refrigeration unit (dessert and tatar sauce storage).5. Top of Coca Cola display refrigeration unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2900 - Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils.THE SLANTED CATCH BASIN AND DRIP CUP MISSING ON VENTILATION HOOD SYSTEM CAUSING DRIPPAGE DIRECTLY FROM FILTER ONTO FOOD, EQUIPMENT, ETC .
  Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils. ADD A SLANTED CATCH BASIN WITH A DRIP CUP.
• 2930 - Rear entry door difficult to close and does not have self-closing device on it.
  Adjust door foor easier closure and install a self-closing device.
• 3180 - Physical structure in the Locations noted in need of cleaning.1. Trash and debris on floor under ice machine in rear of kitchen.2, Dust accumulation on wood beams and electrical cords above Coca Cola machine and part of hot bar line.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.