Frankie's Place For Ribs, 5200 Fairfield Shopping Center, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 09, 2009 | Routine | 0 | 5 | Details / Comments |
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June 26, 2009 | Routine | 3 | 1 | Details / Comments |
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March 05, 2009 | Routine | 0 | 4 | Details / Comments |
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December 04, 2008 | Routine | 3 | 8 | Details / Comments |
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September 29, 2008 | Routine | 4 | 9 | Details / Comments |
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June 19, 2008 | Routine | 3 | 10 | Details / Comments |
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February 11, 2008 | Routine | 2 | 3 | Details / Comments |
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November 01, 2007 | Routine | 3 | 5 | Details / Comments |
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August 07, 2007 | Routine | 0 | 9 | Details / Comments |
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April 10, 2007 | Routine | 0 | 7 | Details / Comments |
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November 29, 2006 | Routine | 2 | 11 | Details / Comments |
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June 28, 2006 | Routine | 2 | 4 | Details / Comments |
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May 11, 2006 | Routine | 6 | 1 | Details / Comments |
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February 13, 2006 | Routine | 3 | 3 | Details / Comments |
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December 16, 2005 | Routine | 1 | 7 | Details / Comments |
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September 22, 2005 | Routine | 3 | 13 | Details / Comments |
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July 19, 2005 | Routine | 1 | 8 | Details / Comments |
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May 17, 2005 | Routine | 2 | 5 | Details / Comments |
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May 17, 2005 | Routine | 2 | 5 | Details / Comments |
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February 22, 2005 | Routine | 4 | 6 | Details / Comments |
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February 22, 2005 | Routine | 4 | 6 | Details / Comments |
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December 08, 2004 | Routine | 4 | 12 | Details / Comments |
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December 08, 2004 | Routine | 4 | 12 | Details / Comments |
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September 27, 2004 | Routine | 6 | 12 | Details / Comments |
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September 27, 2004 | Routine | 6 | 12 | Details / Comments |
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June 08, 2004 | Routine | 2 | 9 | Details / Comments |
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June 08, 2004 | Routine | 2 | 9 | Details / Comments |
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December 04, 2003 | Routine | 2 | 10 | Details / Comments |
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December 04, 2003 | Routine | 2 | 10 | Details / Comments |
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July 21, 2003 | Routine | 0 | 8 | Details / Comments |
October 09, 2009 (Routine)
Violations:
- 1450 - Walk-in and reachin is not maintaining potentially hazardous foods 41F or below.
Repair or replace the units to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food storage shelves
Clean and sanitize these surfaces for food contact. - 2350 ii - No water pressure at the handsink at the bar, poor repair.
Repair and maintain all plumbing components ans fixtures. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
June 26, 2009 (Routine)
Violations:
- 0820 A 1 - Corrected During Inspection Critical Baked chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Corrected During Inspection Critical Repeat Milk and ribs cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1700 - Corrected During Inspection Critical Repeat 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 10 or less and the water temperature is 100F. - 2000 - Boxed napkins were found stored on the floor.
Store boxed napkins in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
All violations discussed with owner.
March 05, 2009 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelves in back kitchen
Clean and sanitize these surfaces for food contact. - 3180 - Floor under ice machine 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.
December 04, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in freezer. (stock pot of soup)
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Corrected During Inspection Unlabeled food containers. (bulk sugar container)
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. - 0810 - Corrected During Inspection The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0820 A 2 - Corrected During Inspection Critical Repeat Milk and whipping cream cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of the sugar container and other food containers are dirty
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of the interior of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the some decorative items in the dining room are dusty has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Repeat Walls and ceiling in the walk-in refrigerator noted in need of cleaning. Wall around the dish machine is moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3290 - Corrected During Inspection Repeat Dirty mop water is stored in the kitchen.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
All violations discussed with manager.
September 29, 2008 (Routine)
Violations:
- 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. - 0570 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0820 A 1 - Corrected During Inspection Critical Chicken and ribs hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) walk-in in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - The nonfood contact surface of the cloth towel is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in the all freezer and refrigerators.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quartz test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1580 - The cutting boards in the kitchen 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. - 2310 - Critical The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mobil cart preventing its use. - 3180 - Walls throughout the kitchen 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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3290 - Dirty mop water stored in the kitchen.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
All violations discussed with certified food manager.
June 19, 2008 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped:lemons
Store food in packages, covered containers, or wrappings. - 0820 A 2 - Corrected During Inspection Critical Cheddar cheese cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - The temperature measuring device located in the cold holding unit is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the drink nozzels
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the top of the dishmachine 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. - 2000 - Repeat The ice buckets were found stored on the floor.
Store the ice buckets in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2310 B - The handwash station at the front counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3170 - Repeat The floor tiles in the kitchen are missing and are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - The vent screens over the bar noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 - Corrected During Inspection Critical Containers of chemicals not stored separately from insecticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Violations discussed for correction. All critical items were corrected during the inspection.
February 11, 2008 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1780 - Critical Repeat Interior lip of ice machine moldy.
Clean interior surfaces of ice machine - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2720 - Dumpster or outside grease container was open or uncovered.
Cover all waste containers when not in continuous use. - 3460 - Corrected During Inspection Critical Aspirin located with bar drinks.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Violations discussed for correction. Good inspection!
November 01, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use 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. - 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0610 - Food stored on the floor in walk-in freezer or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Baked chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1730 - Plastic rib storage container was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard or replace the utensil to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1780 - Critical Interior lip of ice machine moldy.
Clean interior of ice machine. - 1800 - The nonfood contact surface of the utensil drawer 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. - 3170 - Floor in dishwashing area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
August 07, 2007 (Routine)
Violations:
- 0560 - Linens in contact with food. Wet linen stored on top of cabbage in the walk-in refrigerator.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Corrected During Inspection Repeat Improper methods used to thaw ribs.
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 - 1320 - The temperature measuring device located in the True refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1570 - The door gasket of the walk-in refrigerator is torn and in poor repair.
Repair or replace the walk-in door gasket in accordance with the manufacturer's specifications. - 1800 - The nonfood contact surface of the exterior top of the dish machine 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. - 2000 - Clean sheet pans were not observed stored in a position to allow air-drying.
Store the sheet pans in a self-draining position that allows air-drying. - 2310 B - The handwash station at the bar is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3180 - Repeat The ceiling vents and the panels in the bar area and the kitchen 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.
Violations discussed and or corrected. Great inspection . The kitchen is maintained in a very clean and sanitary manner.
April 10, 2007 (Routine)
Violations:
- 0790 - Repeat Improper methods used to thaw ribs.
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 - 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. - 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 1580 - The cutting board(s) along the cookline 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. - 1730 - Repeat The plates were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the plates to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1730 - Repeat The thermometer in the True freezer is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the exterior of the rice container and the top of the dishmachine.
Clean and sanitize these surfaces for food contact. - 2000 - Clean ice containers were observed stored uncovered and on the floor.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Violations discussed for correction.
November 29, 2006 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cole slaw, applesauce and ribs.
Store food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Improper methods used to thaw pork ribs.
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 - 0800 - Corrected During Inspection Critical The ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature 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. - 0810 - Corrected During Inspection The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0820 - Corrected During Inspection Critical Repeat Pork ribs holding at improper temperatures 60 and 71 degrees.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1320 - Repeat There was no temperature measuring device located in the True freezers.
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. - 1320 - Repeat The temperature measuring device located in the Delfield refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1750 - Manufacturer containers were observed reused for the storage of lemons.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2000 - Clean cups were not observed stored in a position to allow air-drying.
Store the cups in a self-draining position that allows air-drying. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (toilet rooms).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat The ceiling tiles in the prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed corrections made durin g the inspection.
June 28, 2006 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1730 - Cracked plastic storage bins were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the cracked plastic bins to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Ceiling leaking near back walk-in freezer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Ceiling tiles in the kitchen 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.
Violations discussed for correction.
May 11, 2006 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 1320 - Corrected During Inspection There were no temperature measuring devices located in the low boy freezers.
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. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils in dishmachine
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction. Chemical dishmachine repaired during inspection.
February 13, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants ( dented can of apple sauce)
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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap between front doors.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Kitchen floor near dishmachine is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3260 - Employees are not using the dressing rooms or lockers provided. Personal items stored on bar equipment
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Violations discussed for correction. Restaurant being maintained in good sanitary condition!
December 16, 2005 (Routine)
Violations:
- 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
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. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1730 - Chipped and cracked plastic lids and containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1800 - Repeat The nonfood contact surfaces of refrigerator gaskets have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap between front glass entry doors.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Violations discussed for correction.
September 22, 2005 (Routine)
Violations:
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Unwrapped or uncovered food in the walk-in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0530 - Packaged food stored in direct contact with ice.
Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1320 - The temperature measuring device in the low boy salad refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1570 - Repeat The door gasket of the low boy reach-in refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
Clean and sanitize these surfaces for food contact. - 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Light bulb above new ice machine not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3090 - Ventilation in toilet room is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3170 - Wall in kitchen is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Ceiling and walls in walk-in refrigerator 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. - 3340 - Corrected During Inspection Critical Containers of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3600 - Properly prepared plans and specifications not submitted for review and approval.
Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed.
Violations discussed for correction. Bar in process of being remodelled.Walk-in freezer and ice machine have been installed. Plans for remodelling not received by health department.
July 19, 2005 (Routine)
Violations:
- 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls stored in bulk products.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 1060 - The nonfood contact surface of the cloth beneath cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat The door gaskets of the walk-in refrigerator and reach-in units are damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1730 - The thermometer in the walk-in freezer is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener blade,interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surfaces of the reach-in gaskets have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2920 - Repeat Toilet rooms are not provided with self-closing doors.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3180 - Walls in utensil washing area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Violations discussed for correction. Food service area being maintained in good sanitary condition.
May 17, 2005 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored above roast beef.
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. - 0810 - The methods used for cooling were not adequate. Chicken soup cooling in tightly covered deep container.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1570 - The door gasket of the reach-in freezer is torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 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. - 2890 - Repeat Light bulb in display refrigerator not shielded, coated, or otherwise shatter-resistent. End caps missing from tube shield.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Repeat Toilet rooms are not provided with self-closing doors.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Violations discussed for correction. Restaurant in good sanitary condition. Permit renewed.
May 17, 2005 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored above roast beef.
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. - 0810 - The methods used for cooling were not adequate. Chicken soup cooling in tightly covered deep container.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1570 - The door gasket of the reach-in freezer is torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 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. - 2890 - Repeat Light bulb in display refrigerator not shielded, coated, or otherwise shatter-resistent. End caps missing from tube shield.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Repeat Toilet rooms are not provided with self-closing doors.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Violations discussed for correction. Restaurant in good sanitary condition. Permit renewed.
February 22, 2005 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Corrected During Inspection Critical Repeat In use 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. - 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1320 - There was no temperature measuring device located in the display refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1590 - Repeat The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Interior surface rusty.
Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations. - 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. - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dirty utensil preventing its use. - 2790 - The indoor ceiling material located in new toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2890 - Light bulb tube shield missing end caps in display refrigerator..
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Toilet room doors are not provided with a self-closer.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Violations discussed for correction.
February 22, 2005 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Corrected During Inspection Critical Repeat In use 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. - 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1320 - There was no temperature measuring device located in the display refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1590 - Repeat The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Interior surface rusty.
Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations. - 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. - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dirty utensil preventing its use. - 2790 - The indoor ceiling material located in new toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2890 - Light bulb tube shield missing end caps in display refrigerator..
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Toilet room doors are not provided with a self-closer.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Violations discussed for correction.
December 08, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the can storage rack 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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected.
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. - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Corrected.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1570 - Rusty interior of ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the interior of ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Corrected.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of screen door.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0760 - Critical The chicken was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Corrected.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Soiled trays stored on floor.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Repeat Floors in dishwashing area and men's toilet room. not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0650 - Repeat The tea and water pitchers on display are not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 3180 - Ceiling in utensil washing area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Violations discussed for correction. Chemical dishmachine repaired during inspection. Reheat chicken to minimum 165 degrees Fahrenheit before placing on steam table.
December 08, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the can storage rack 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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected.
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. - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Corrected.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1570 - Rusty interior of ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the interior of ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Corrected.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of screen door.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0760 - Critical The chicken was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Corrected.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Soiled trays stored on floor.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Repeat Floors in dishwashing area and men's toilet room. not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0650 - Repeat The tea and water pitchers on display are not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 3180 - Ceiling in utensil washing area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Violations discussed for correction. Chemical dishmachine repaired during inspection. Reheat chicken to minimum 165 degrees Fahrenheit before placing on steam table.
September 27, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the reach-in gaskets have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Corrected.
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. - 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Corrected.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 0820 - Critical Potentially hazardous food cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Ribs and chicken cold holding at improper temperatures. Corrected.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of screen door.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 1450 - Refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigeration necessary to maintain food items at 41 degrees Fahrenheit or below. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Interior cracked.
Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations. - 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. - 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 3170 - Repeat Floor tile in kitchen and toilet room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - The nonfood contact surface of the foil covered equipment at cookline is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3460 - Critical Medicines are located with food and utensils. Corrected.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles - 0650 - The water and tea pitchers on display are not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
Violations discussed for correction. Repair person contacted to repair walk-in refrigerator.
September 27, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the reach-in gaskets have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Corrected.
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. - 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Corrected.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 0820 - Critical Potentially hazardous food cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Ribs and chicken cold holding at improper temperatures. Corrected.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of screen door.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 1450 - Refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigeration necessary to maintain food items at 41 degrees Fahrenheit or below. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Interior cracked.
Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations. - 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. - 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 3170 - Repeat Floor tile in kitchen and toilet room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - The nonfood contact surface of the foil covered equipment at cookline is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3460 - Critical Medicines are located with food and utensils. Corrected.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles - 0650 - The water and tea pitchers on display are not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
Violations discussed for correction. Repair person contacted to repair walk-in refrigerator.
June 08, 2004 (Routine)
Violations:
- 2310 B - Repeat The handwash station at the front prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 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. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gasket of the refrigerator is (missing, damaged).
Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. - 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 3170 - Repeat The wall and floor tile in the dish wash area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2310 - Critical The handwashing facility located at theprep area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the prep area preventing its use. - 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
Store pans in a self-draining position that allows air-drying. - 1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
All violations discussed with the manager for correction.
June 08, 2004 (Routine)
Violations:
- 2310 B - Repeat The handwash station at the front prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 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. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gasket of the refrigerator is (missing, damaged).
Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. - 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 3170 - Repeat The wall and floor tile in the dish wash area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2310 - Critical The handwashing facility located at theprep area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the prep area preventing its use. - 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
Store pans in a self-draining position that allows air-drying. - 1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
All violations discussed with the manager for correction.
December 04, 2003 (Routine)
Violations:
- 1800 - The nonfood contact surface of the top of the dish machine 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. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 1060 - The nonfood contact surface of the linen used to cover meats in the walk-in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the can opener blade and the interior of the reach in refrigerators.
Clean and sanitize these surfaces for food contact. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Repeat The floor tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2310 B - The handwash station at the front counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 1830 - Soiled items were observed loaded into the warewashing machine improperly.
Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
All violations discussed with the manager and the corrections made.
December 04, 2003 (Routine)
Violations:
- 1800 - The nonfood contact surface of the top of the dish machine 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. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 1060 - The nonfood contact surface of the linen used to cover meats in the walk-in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the can opener blade and the interior of the reach in refrigerators.
Clean and sanitize these surfaces for food contact. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Repeat The floor tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2310 B - The handwash station at the front counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 1830 - Soiled items were observed loaded into the warewashing machine improperly.
Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
All violations discussed with the manager and the corrections made.
July 21, 2003 (Routine)
Violations:
- 3080 - Less than 20 foot candles of light was noted in the reach in cooler.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2000 - Clean wet pans were not observed stored in a position to allow air-drying.
Store wet pans in a self-draining position that allows air-drying. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1580 - Repeat The cutting board(s) along the prep 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. - 0570 - Repeat Wiping cloths improperly stored between use. Corrected.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0550 - Repeat In-use utensils improperly stored between use. Corrected.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 3170 - The floor tile is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All violations discussed and/or corrections made.
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