October 20, 2009 (Follow-up)

October 09, 2009 (Routine)

• 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0090 - Corrected During Inspection Critical PIC failed to have in place an employee health policy and does not have knowledge of actions required for restrictions and exclusions of ill employees.
  Provide and implement an employee health policy that meets the minimum requirements of the Virginia Food Regulations.
• 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation-clean & sanitize utensils every 4 hours.
• 0820 A 2 - Corrected During Inspection Critical Raw chicken(43F),ham(54F) and bacon in a cold holding unit are held at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

April 02, 2009 (Routine)

• 0450 C - Dish is being used to dispense food that is not ready-to-eat (RTE) (flour). This practice does not minimize hand contact and allowis for a bare hand contact to come in contact with food item(s).
  Use scoop with handle to dispense food.
• 0480 - Repeat Unlabeled containers of flour and breading.
  Label working containers with the common name of its contents. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 2 - Corrected During Inspection Critical Repeat Ham, sliced tomatoes and cheese cold holding at improper temperatures in sandwich unit
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical Turkey, navy bean and chicken soup held in cold holding not marked with discard date
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, steak and ground beef that may be served undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1350 - Temperature gauge to indicate hot rinse temperature is not accurate
  Repair gauge
• 1570 - Rusting shelves observed in walk in refrigerator, a condition that prevents necessary maintenance and easy cleaning.
  Repair the wire shelves to restore a state of condition that allows for proper cleanability.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
  Clean and sanitize surfaces for food contact. Clean and maintain non-food contact surfaces
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: . Stoves, fryers and ovens- show accumulations of grease.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wood shelves in wait area, bottoms and shelves of reach-in units, shelves of walk-in units, storerooms, under counter area, clean dish storage shelf.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Coffee filters and single service cups not properly stored in plastic or approved dispenser
  Store all single service items in plastic or approved dispenser
• 2930 - Repeat Back screened area of the food establishment is not protected against entry of insects and rodents.
  Repair holes on screen, place door sweep at bottom of screened door.
• 3045 - Employee hand washing sinage not posted in men's room
  Post handwashing signage
• 3170 - Cieling tiles soiled and are not easily cleanable
  Replace soiled tiles with easilly cleanable tiles

July 21, 2008 (Routine)

• 0380 - Corrected During Inspection Critical Dented cans of tomato juice and cheddar cheese sauch were stored with wholesome cans in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - The scoop handle was observed in the beverage ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - The wiping cloth sanitizing solution was above 200 ppm of chlorine.
  Provide 50 to 100 ppm concentration for the chlorine sanitizer solution.
• 0820 A 2 - Corrected During Inspection Critical The following items were observed in the temperature danger zone: Corn Beef Hash at 48 F in the reach-in refrigerator across from the grill and Cheese at 64 F and Ham at 54 F in the make table.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the walk-in refrigerator or reach-in #1.
  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 The quaternary ammonium sanitizer concentration for the 3-compartment sink was at 0 ppm .
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Use the mechanical dish machine until sanitizer dispenser at the 3-compartment sink is operational.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood Filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical The slicer was observed soiled with food debris.
  Clean and sanitize the slicer before switching between food products and at the end of the day.
• 1780 E - Slime mold was observed in the ice machine.
  Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 2000 - Single-service containers were stored face-up.
  Store single-service containers face-down.
• 2890 - A light was unshielded above the grill in the kitchen
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3140 - Employees were observed smoking across from the walk-in refrigerator in the kitchen.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3340 - Corrected During Inspection Critical Chemicals were stored next to food items in the dry storage area.
  Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 25, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands. Rings, earrings and watches.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer, grill and oven
  Clean these surfaces as much as necessary to keep clean.
• 2740 - Skies, life jackets rope, old vacuum by dumpster
  Discard and keep are free of unnecessary items.
• 3170 - Corrected During Inspection Missing 2 vent hood filters
  Repair. Corrected. Already on order.

February 20, 2007 (Routine)

• 0450 C - Repeat 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.
• 0470 A 4 - Repeat Some foods and mixes not covered in refrigeration units.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Some dry ingredient containers were not labeled with common name.
  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.
• 0570 - Corrected During Inspection Three wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1750 - Manufacturer containers were observed reused for the storage of different foods and mixes.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat In between stove areas are in need of cleaning.
  Clean regularly to prevent the build-up of encrusted grease deposits.
• 3080 - Repeat One light burned out in hood system.
  Replace light.

October 24, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 C - Bowl without handle is being used to dispense dry goods.
  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.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Box of sausages, fruit items, and items for egg dishes.
  Store food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced deli ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1570 - Water is pooling in the Walk-In Box.
  Repair leak to prevent water from pooling.
• 1580 - The cutting board(s) along the make unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer area.
  Clean and sanitize these surfaces for food contact.
• 3080 - Lights in both hood units are not working.
  Repair structure, or replace lights.
• 3220 - Mop 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.
• 3460 - Corrected During Inspection Critical Bottle of nasal spray stored over shelf by flat grills.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

July 27, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored on cooking grill in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0480 - Unlabeled food containers. (grain products)
  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.
• 1580 - Repeat The cutting board(s) along the used for bread at hostess station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board on wheel rack
  Clean and sanitize these surfaces for food contact. Use other methods than dishmachine.
• 2890 - Ceiling lights over dishmachine area is missing.
  Replace
• 2930 - Back door 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.
• 3270 - Critical Methods are not being used to control pests. Flies present in kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 21, 2005 (Critical Procedures)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the hood 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 - Repeat ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning fluids are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 24, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the 2 dr reach in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. stored in water plastic container.
  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.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat The door gasket of the ho0bart 2 dr reach in is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3170 - ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Corrected During Inspection Critical Working containers of cleaning fluid are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 22, 2004 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Repeat The door gasket of the reach in hobart is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 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.
• 1800 - The nonfood contact surface of the behaind stove shelf has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 07, 2004 (Routine)

• 1570 - The door gasket of the refrigerator hobart damaged).
  Repair or replace the hobart door gasket in accordance with the manufacturer's specifications.
• 1320 - There was no temperature measuring device located in all 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.
• 0260 - Critical Repeat mold on pepper in cold holding
  dispose of pepper corrected
• 3180 - Repeat floor by dishmachine in 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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

January 28, 2004 (Follow-up)

• 1060 - The nonfood contact surface of the cardboard and duct tape covering the ceiling vents is not corrosion resistant, nonabsorbent, and/or smooth. CORRECTED.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0480 - Repeat Unlabeled food containers. (pudding, tea)
  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.
• 3180 - Repeat Ceiling in 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.
• 3170 - Repeat Ceiling tiles in the kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - Repeat The nonfood contact surface of the wood shelving is not designed or constructed to be easily cleanable. Wood shelving still needs to be sealed.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3380 - Critical Repeat Quatenary Ammonium being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CORRECTED.
  Utilize only qautenary ammonium that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

December 18, 2003 (Routine)

• 1770 - Repeat The following were found dirty: ice machine, storage shelving, cutting board, under food prep tables, under bread table, under ice cream machine, ovens, broiler.
  Clean thoroughly and regularly.
• 2000 - Repeat Single service items observed unprotected from contamination. (coffee filters, single service plates and aluminum storage containers)
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1060 - The nonfood contact surface of the aluminum foil used as lining 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 - Repeat Unwrapped or uncovered food.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0450 - Critical Bowl used as scoop in blueberries.
  Provide a scoop with a handle.
• 3180 - Repeat Floor in the back storage area and ceiling throughout kitchen and storage 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.
• 3490 - Medicine stored in such a way that they could contaminate food or equipment in the kitchen.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.Corrected during inspection.
• 3170 - Repeat Floor in dishwashing area and ceiling tiles throughout the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0260 - Critical Molded food in refrigerator.
  Ensure food is safe and unadulterated.Corrected. Food was discarded.
• 3380 - Critical Quatenary Ammonium being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfacesCorrected during inspection.
• 2890 - Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.Corrected during inspection.
• 3080 - Less than 10 foot candles of light was noted in the storage area.
  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.Replace light bulbs.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1150 - The nonfood contact surface of the wood shelving in storage area 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.Wood needs to be resealed as it cannot be cleaned.
• 0610 - Food stored on the floor in walk-in. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of batter, cheese, meats, etc.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The ready-to-eat (RTE) commercially processed cheese, sanwich meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

June 10, 2003 (Routine)

• 2000 - Single service items observed unprotected from contamination.No splash guard provided between sink and clean glasses.Plates/bowls not stored inverted.
  Store single service items inverted, in plastic, or in an approved dispenser.Provide splash guard to prevent contamination.Store plates/bowls with food contact area facing down.
• 1320 - The temperature measuring device in the @EQUIPMENT@ 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.
• 1060 - The nonfood contact surface of the @EQUIPMENT@ 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 - The door gasket of the @EQUIPMENT@ is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1180 - No thermometer provided inside of reach-in.
  Place thermometer inside of reach-in.
• 1580 - The cutting board(s) along the @LOCATION@ 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.
• 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3170 - @Physical structure@ is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: kitchen fan.
  Maintain nonfood-contact surfaces of equipment clean.

January 30, 2003 (Routine)