December 04, 2008 (Routine)

Violation: 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Comments:
Invert or cover all single serve items to prevent cross-contamination. Per 12 VAC 5-421-200; Jewelry is prohibited unless smooth and single banded during food prep operations. Employee belongings need to be stored in a single location and not in different locations.

July 24, 2008 (Follow-up)

Violation: 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Comments:
Previous citations have been corrected since last inspection except employee health. Make sure to display permit right away. Ensure staff maintain accurate time logs for all items time controlled.

July 07, 2008 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0850 - Critical Pizza for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
Thermometers needed in pizza prep unit. When time is used as a public health control, accurate time must be kept. Pizza marketed with a 10:30 AM time, inspection occurred at 1:30 PM. The final walk through was made at 3:00 PM and pizza was still being sold, past four hour time limit. Change sanitizer buckets when dirty, buckets full of debris upon inspection.

October 03, 2007 (Routine)

Comments:
All foods held for two hours. Make sure all foods prepared the day before are reheated to the proper temperature. Potentially hazardous foods PHFs need to be reheated to 165. Various equipment is dirty and needs to be cleaned i.e. tomato slicer and dicing equipment.

June 12, 2007 (Complaint)

Comments:
Complaint: Employees filling bar with no gloves and are eating from the bar. Got a cup of coffee and a cigarette butt floated to the top. Saw girls in kitchen with no gloves and were eating prepared food for customers.
Inspections:
- Management has not received any complaints regarding complaint or related issues.
- When not in uniform employees can eat a bar after shift. The employees are not allowed to stand at the bar and eat they must take their food to a table to eat. When on break, employees are allowed to get food from bar and must take food back to break room for consumption.
- Employees are asked to wash hands before gloves are put on and between tasks.
- Gloves are not mandatory by the Health Department, gloves are a recommendation. Company policy is that gloves are to be worn when handling both raw and ready-to-eat foods. Gloves are also to be worn when stocking both hot and cold bar as observed during inspection. The brand of gloves used in the facility is a clear tight fitting brand.
- Employees only allowed to smoke in break room. Separate seating for customer who want to smoke is provided. Coffee cups are checked before use, after washing for rings and stains. All cups that were checked during inspection were clean.
- Did a walk through of the facility and upon inspection the complaint could not be verified.

April 11, 2007 (Complaint)

Comments:
Complaint: Standing water on floor from leak. Dishwasher not functioning properly.
Inspection: The data plate on the dishmachine states that the rinse cycle needs to reach 180, the measured temperature is 160. Under 12 VAC 5-421-1610 the warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's specifications. Under 12 VAC 5-421-1680 A, mechanical warewashing equipment that use hot water as a sanitizer, the water temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F (90C) or less than 180F (82C). Use 3-vat sink until dishmachine can be serviced back to manufacturers specifications. Dishmachine scheduled for repair before lunch on 4/11/07. Wall by bar service area has a pipe that is leaking. do to safety issues be sure no customers have access to that area and clean water as needed. Scheduled repair 4/11/07 in the A.M.
Complaint verified. No danger to public health. Facility has running cold and hot water.
Fallow-up due when facility calls after repairs and equipment is running properly.

April 11, 2007 (Routine)

Comments:
The dishwasher had been repaired and was able to be put back in service after the manager on duty ran the machine and I was able to view the machines temperature gauge reach 188 degrees and my thermometer was send through the cycle and reached 180 degrees at the end of the cycle.

April 03, 2007 (Complaint)

Comments:
Complaint: Dishwasher was not working on March 29th. Dishes were being used with food debris on them.
Inspection:
- Management states that the dishwasher went down on 3/29/07. When down only people in the restaurant were allowed to finish their meal and no new customers were allowed into facility. Those customers remaining ate off single serve utensils and plates.
- Dishwasher was working two hours after it went down. There was a secondary water line that broke and filled dinning area. All water was cleaned during incident. The facility had running waster, the only effected area was the dishroom.
- Management did receive one other complaint related to incident.
- Management does not dispute claim. Management verifies that the dish machine did not function for part of the day on 3/29/07. Management does not verify that dirty dishes were used during dishwasher malfunction.
- Facility was prepared to use 3-vat if needed. During incident all food prep stopped and only the items prepared earlier were served.
- In the event that this or any other incident occurs management knows to contact the Health Department for help or for advise on corrective measures.
- During inspection complaint could not be verified.

February 08, 2007 (Follow-up)

Comments:
Recommend replacing cover for pizza maketable. Facility clean upon inspection. Scheduled to take ServSafe in the near future.

December 05, 2006 (Routine)

Comments:
Facility clean upon inspection.

July 18, 2006 (Complaint)

Comments:
At time of inspection, ice appeared clean. Ice machines were sanitized around the beginning of June.Recommend resanitizing today though no mold/dirt is evident. There was a leak at the ceiling over the ice machine during the last heavy rains. Possible contamination could have occured but Manager said the leak was monitored. Replace the stained ceiling tiles. There is nothing stored on top of ice machines today.Ice transport container appears clean and is sanitized weekly.

May 17, 2006 (Complaint)

Violations:

• 0450 - Corrected During Inspection Critical An employee observed reusing a gambro to scoop foods.
  Inform employees not to use the container as a scoop
• 0690 - Corrected During Inspection Not all foods in True reach-in are prpoerly covered.
  Protect food from miscellaneous sources of contamination.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - Corrected During Inspection The nonfood contact surface of the microwave oven 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.

Comments:
Willie Manoli Cert: 2927352/exp 2/6/08

May 12, 2006 (Complaint)

Violations:

• 0090 - Critical The person in charge failed to restrict the food employee(s) suffering from symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Restrict the employee from working with exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles, in a food establishment if the food employee is: (1) Suffering from the following symptoms: (a) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (b) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, or (2) Not experiencing a symptom of acute gastroenteritis under (1)(a) but has a stool that yields a specimen culture that is positive for Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0100 - The person in charge removed a food employee from exclusions as specified under 12 VAC 5-421-90 C without the regulatory authority approval and/or proper documentation from a physician licensed to practice medicine.
  Continue to exclude the person until written medical documentation is provided from a physician licensed to practice medicine. The documentation must specifies that the person is free of the infectious agent of concern as specified in 12 VAC 5-421-4070, or free of jaundice as specified under 12 VAC 5-421-100 D if hepatitis A virus is the infectious agent of concern. If the person is excluded under 12 VAC 5-421-90 C 1, the documentation must state that the symptoms experienced result from a chronic noninfectious condition such as Crohn's disease, irritable bowel syndrome, or ulcerative colitis.

Comments:
Ill employee with discharge from the face observed working directly with raw foods. Employee stated Management required them to come in to work while ill. Employee provided a Drs note that noted "days off work". Management dismissed the employee from work until released by Dr.
Discussed ill employees and work with management.
Call recieved by Wayne Taylor-general manager (4/17/06) Noted that employee was not allowed back to work until released by dr. Dicussed situation. Noted that a follow up would be scheduled.

February 03, 2006 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - The temperature measuring gauge of the hot holding unit observed holding at improper temperature.
  Repair the temperature guage 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 temperature guage, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at allhandwash sinks 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.
• 3380 - Corrected During Inspection Critical Repeat @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Remember to monitor all foods in the hot holding display case so that the temperatures of the foods are 140F or above are maintained. Gave PIC ServSafe liturature .

October 24, 2005 (Follow-up)

Violations:

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood/vents.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Observed dirty ceiling tiles in kitchen area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Zorina Chaffin cert 2973813/exp 3/27/09. At time of inspection critical violations were corrected.

October 24, 2005 (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 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.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood/vents.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Dirt pizza slicer observed lying on make table
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Serving utensils were found handled lip-contact facing upward.
  Store serving utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
• 3170 - Observed dirty ceiling tiles in kitchen area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Zorina Chafin cert#29973813/exp 3/27/09. Remember to close make table lids during non mealtime hours, stir hot holding foods regularly to maintain temperatures of 140F or above

January 12, 2005 (Follow-up)

Violation: 3170 - Recaulk behind handsink. Repair chipped paint/etc on shelves under pizza counter. Repair counter at Chinese so it's smooth, nonabsorbant and easily cleanable.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Light bulbs at Chinese counter need to be replaced with shatterproof bulbs or be shielded. Papertowel holder needs to be fixed so that towels come out easily. Test strips need to be used to ensure proper sanitizing concentrations.

December 09, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surfaced of the area near the register (shelves, where cups are, cup dispensers), thr floor grates near the register and 3vat sink have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - Repair mixer at the handsink so the pedals don't stick together and the temperature can be controlled.
  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.
• 2000 - Clean pizza to-go containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.CORRECTED
• 3030 - No disposable towels were provided at the hand washing lavatory .
  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. CORRECTED
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3270 - Critical Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3170 - Repeat Recaulk behind handsink. Repair chipped paint/etc on shelves under pizza counter. Repair counter at Chinese so it's smooth, nonabsorbant and easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
1)Walkin smell like mildew. Please clean/mop and make sure to wring out mop when drying. 2) Check tomake sure bulbs over pizzas are shatterproof. 3) Handsink needs to be kept clean-remember it's only for handwashing.

October 12, 2004 (Follow-up)

Violation: 3170 - Repeat The cabinet bases under the hot hold wells are not in good condition. Stainless steel is being added to each cabinet to resurface them.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Be sure to re-seal pizza warmer appropriately after heating element has been replaced.

September 12, 2004 (Follow-up)

Violations:

• 1570 - The door gasket of the reach-in freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 3170 - Repeat The wall behind the Chinese cooking range has been covered with stainless steel. The bottom of the sheet of stainless steel has not been sealed to the existing wall. The cabinet bases under the hot hold wells have been painted, but pieces of the paint are peeling/chipping from the wood.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. CORRECTED
• 1770 A - Critical The following utensils were observed soiled to sight and touch: pizza pans and spatulas stored on rack above pizza maketable for use
  Clean and sanitize these surfaces for food contact. CORRECTED
• 1800 - The nonfood contact surface of the underside of the cutting board on the pizza maketable has accumulations of grime and debris. Moldy wiping rags and food debris found lodged under it.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECTED
• 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Utilize a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution. CORRECTED
• 1100 - Critical The food contact surfaces of some of the cambro lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the lids 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
• 3490 - Employee belongings, including a purse, stored in such a way that they could contaminate equipment and food on the Chinese maketable.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. CORRECTED

August 10, 2004 (Follow-up)

Violations:

• 1570 - The pizza warmer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the pizza warmer 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 pizza warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the reach-in freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED
• 3170 - The wall behind the Chinese cooking range and the ceiling tiles to the right of the exhaust hood are not maintained in good repair. The cabinet base in the section under the hot hold wells second on the left from the wall is water damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - Repeat The nonfood contact surface of the metal shelving in the walk-in 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.

July 12, 2004 (Follow-up)

Violations:

• 1570 - The pizza warmer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the pizza warmer 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 pizza warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the reach-in freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The nonfood contact surface of the metal shelving in the walk-in has accumulations of grime and debris. The shelving under the pizza warmers and the hot hold wells is 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. CORRECTED shelving under pizza warmers and hot hold wells at time of inspection.
• 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. CORRECTED
• 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. CORRECTED
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED
• 3170 - Repeat The wall behind the Chinese cooking range and the ceiling tiles to the right of the exhaust hood are not maintained in good repair. The cabinet base in the section under the hot hold wells second on the left from the wall is water damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Violations corrected since inspection on 2 Jul 04: sections 380, 1780, 830, 700, 450, 470, 610, 3270, 2020, 1510, 790, 240.

July 02, 2004 (Complaint)

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: metal food cans, plastic bags)
  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.CORRECTED
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine apron/exit plate, can opener blade, coffee and tea basket filters.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: dirty dishes being put away as clean.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the salad prep 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.
• 0700 - Critical The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.CORRECTED
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 0550 - Ice cream scoops are 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.
• 0610 - Repeat Food stored on the floor of the dry storage and walkin less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3270 - Methods are not being used to control flies.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 0850 - Critical Food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 2020 - Silverware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use, or wrap silverware in the napkin with the lip-contact surface covered.
• 1320 - There were no temperature measuring devices located in the mobile salad prep unit or server fridge.
  Provide temperature measuring devices in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1510 - The person in charge of cooking meats could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 0790 - Improper methods used to thaw food and other meats.
  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
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.CORRECTED
• 0470 - Critical Unwrapped or uncovered food and ice at the server stations in the dining areas.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

Comments:
Foods out of temperature were thrown out at time of inspection or reheated to 165 degrees and held at 140 degrees. Salad prep fridge items were removed and placed in the walk-in. The unit is not to be used until it holds a temp of 41 degrees or lower. Talked to District Manager and informed him of the complaint and findings. He will monitor activity here daily. Remember to: air-dry all equipment and utensils, keep wiping rags in sanitizer between uses, set up and test sanitizer solution (done at inspection), don't store over the counter pesticides on the premises (thrown out at inspection).

June 09, 2004 (Follow-up)

Violations:

• 1800 - The nonfood contact surfaces of the shelving in the walk-in, the pizza pan rack, the shelving under the pizza warmer and hot hold wells, the front of the pizza maketable, the side of the reach-in freezer and the hot hold wells have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - The door gasket of the reach-in freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) throughout the preparation area 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.
• 3170 - The caulk above the 3-vat sink is not maintained in good repair. The ceiling tile to the right of the exhaust hood is not in good repair. The cabinet base in the section under the hot hold wells second on the left from the wall is water damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0830 - Critical The prepared ready-to-eat (RTE) rice and other foods in the walk-in in the refrigeration unit are 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.

Comments:
Pizza warmer repaired overall. Still needs to be appropriately sealed at edges to surrounding counter.

June 09, 2004 (Complaint)

Violations:

• 1800 - The nonfood contact surfaces of the shelving in the walk-in, the pizza pan rack, the shelving under the pizza warmer and hot hold wells, the front of the pizza maketable, the side of the reach-in freezer and the hot hold wells have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - The door gasket of the reach-in freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - The pizza warmer was observed in a condition that prevents necessary maintenance and easy cleaning. It is neither attached nor sealed to the counter appropriately.
  Repair the pizza warmer 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 pizza warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 1580 - Repeat The cutting board(s) throughout the preparation area 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 utensils were observed soiled to sight and touch: pizza pans in rack above pizza maketable
  Clean and sanitize these surfaces for food contact.
• 3170 - The caulk above the 3-vat sink is not maintained in good repair. The ceiling tile to the right of the exhaust hood is not in good repair. The cabinet base in the section under the hot hold wells second on the left from the wall is water damaged.
  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: interior of pizza maketable
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - The floor throughout the preparation area, including the walk-in, noted in need of cleaning. The wall behind the pizza pan rack and above the Chinese cooking range noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facilities are unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 0830 - Critical The prepared ready-to-eat (RTE) rice and other foods in the walk-in in the refrigeration unit are 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.
• 0820 - Critical Margarine and green peppers in Chinese maketable cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Honey sesame chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED
• 0820 - Critical Rice sitting out on top of Chinese maketable 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. CORRECTED

Comments:
Referral to be made to local fire marshall regarding possilble fire code violation.

January 23, 2004 (Routine)

Violation: 0960 1 - Critical The food contact surface of the to-go bags used for the storage of cut veggies is not safe.
Replace the bags with food safe quality storage equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
Comments:
Overall, facility clean and in good condition at time of inspection.

April 15, 2003 (Routine)

Violations:

• 1580 - The cutting board on the prep table 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.
• 1570 - The door gasket of the pizza maketable is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

March 11, 2003 (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 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.
• 1800 - The nonfood contact surface of the fan grills on the walk-in condenser unit had 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.
• 2020 - To-go boxes were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store to-go boxes with food or lip-contact surface facing downward to prevent contamination prior to use.
• 1320 - There was no temperature measuring device located in the pizza maketable or stir-fry 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.
• 3330 - Critical Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3180 - The wall in the above the chinese range 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.