October 01, 2009 (Follow-up)

Violations:

• 2260 - Critical Repeat There is no backflow prevention device in the water line in to the ice machine.
  Install a backflow prevention device on the water line in.
• 2260 - Critical Repeat There is no air gap in the ice machine drain line.
  Provide an air gap in the ice machine drain line - the replacement hose does not allow the machine to drain.

Comments:
Operator to drain the ice immediately and sanitize the interior of the ice machine after correct repairs have been completed. Call for a follow-up inspection after repairs have been completed and before resuming use of the ice machine.

October 01, 2009 (Follow-up)

Violation: 2260 - Critical Repeat There is not air gap on the ice machine drain line.
Provide an air gap in the ice machine drain line - the direct plumbed pipe with aperture does not constitute an air gap.
Comments:
Do not use the ice machine until correct repairs have been completed. A dual-check valve was installed on the water line in to the ice machine. Call for a follow-up inspection after repairs have been completed and before resuming use of he ice machine.

September 24, 2009 (Follow-up)

Violations:

• 1530 - Repeat There is no test kit for use with the chlorine sanitizer.
  Provide a test kit for use with the chlorine sanitizer.
• 2260 - Critical There is no air gap in the ice machine drain line.
  Provide an air gap in the ice machine drain line - the replacement hose does not allow the machine to drain.
• 2260 - Critical There is no backflow prevention device on the waterline in to the ice machine.
  Install a backflow prevention device on the water line in.

Comments:
Correct the remaining items within one week.
Operator to drain and sanitize the interior of the ice machine and resume use of this item after repairs have been completed.

September 10, 2009 (Routine)

Violations:

• 0820 A 1 - Critical Soups and sauces hot holding at improper temperatures.
  Rapidly reheat the soups and sauces to 165F and maintain at 135F or above for the duration of the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Tomato cold holding at improper temperatures
  Cold hold potentially hazardous food at temperatures of 41F or below.
• 0840 - Corrected During Inspection Critical According to the date mark the stuffing should have been discarded three days ago.
  Discard foods that have reached the end of their seven day holding period.
• 1530 - The quaternary ammonium test kit provide is not capable of monitoring the concentration of the chlorine sanitizing solution.
  Provide chlorine test strips for use with the chlorine sanitizer.
• 1630 - There is no detergent provided for the warewashing machine.
  Provide detergent for use with the warewashing machine.
• 2310 B - The handwashing lavatory in the kitchen is being used to rinse produce.
  Handwashing sinks are to be used for handwashing only.
• 3020 - No soap provide at the handwashing lavatory at the bar.
  Provide soap at each handwashing lavatory at all times.
• 3030 - No paper towels at the handwashing lavatory at the ice cream bar.
  Provide paper towels at each handwashing lavatory at all times.
• 3340 - Critical A can of bug spray is stored on a shelf with unwrapped single service articles.
  Store chemicals below and away from food and clean equipment.

Comments:
Correct the remaining critical items today, all others within two weeks.

April 09, 2009 (Follow-up)

Violation: 0800 - Critical Repeat Marinara cooked yesterday 49F at the center of the container is not being adequately cooled to prevent bacterial growth.
Discard the improperly cooled food. Cool cooked potentially hazardous foods from 135F to 70F within two hours and from 70F to 41F within four additional hours. Sauce discarded during inspection.
Comments:
Correct the remaining violation within 24 hours. Reviewed cooling methods with operator.

March 26, 2009 (Critical Procedures)

Violations:

• 0450 - Corrected During Inspection Critical Bare hand contact with ready-to-eat foods observed.
  Instruct employees to use gloves, tongs, spatulas, deli paper or other suitable utensils to contact ready-to-eat foods.
• 0800 - Corrected During Inspection Critical A portion of ground beef is not being adequately cooled to prevent bacterial growth.
  Cool cooked potentially hazardous foods from 135F to 70F within two hour and from 70F to 41F within four additional hours.
• 1890 - Critical A food service worker was observed washing an knife and peeler without the use of soap or sanitizer.
  All food contact surfaces shall be sanitized before use after cleaning.
• 1900 - Critical The wares cycled through the dish machine are not being sanitized, the maximum internal temperature registered when the dish machine was cycled was 158F.
  Discontinue use of the dish machine and sanitize wares in the three compartment sink with a chemical sanitizer at the proper concentration.

Comments:
Correct the violations within 24 hours.

November 20, 2008 (Follow-up)

Violations:

• 0960 2 - Repeat Food is stored in containers made from nonfood grade plastics.
  Store foods in containers made from food grade materials.
• 1530 - Repeat There are no test strips or comparator available for testing sanitizing solutions.
  Provide a test kit for monitoring the concentration of sanitizing solutions.
• 1570 - Repeat There is unused equipment stored outside the facility.
  Remove unused/broken equipment from the premises.
• 3200 - Repeat The grate on the fan in the dry storage area is in need of changing/cleaning.
  Replace or clean the grate as needed.

Comments:
Correct the remaining violations within two weeks.

November 06, 2008 (Routine)

Violations:

• 0470 - Critical Raw ground beef stored above raw eggs.
  Store raw ground beef below raw eggs.
• 0830 - Critical Repeat No date marking observed in the facility.
  Mark the discard date on food prepared in greater than 24 hour portions to reflect a maximum seven day holding period.
• 0960 2 - Food is stored in a t-shirt bag and containers made from nonfood grade plastics.
  Store foods in containers made from food grade materials.
• 1460 - A knife was washed in a food preparation sink.
  Use the three compartment sink for warewashing.
• 1530 - There are no test strips or comparator available for testing sanitizing solutions.
  Provide a test kit for monitoring the concentration of sanitizing solutions.
• 1570 - There are two missing filters in the vent hood.
  Repair and install the missing filters.
• 1570 - There is unused equipment stored outside the facility.
  Remove unused/broken equipment from the premises.
• 1570 - There is a leak in the prep cooler, there is a pool of condensate on the bottom shelf.
  Repair the cooler.
• 1630 - There is no soap available for the warewashing machine.
  Provide soap for the warewashing machine.
• 1770 A - Critical The food contact surfaces on the knives and food slicer are soiled to the sight and touch.
  Clean and sanitize these surfaces for food contact.
• 3020 - There is no hand soap available at the bar handsink.
  Provide hand soap at each handsink at all times.
• 3200 - The grate on the fan in the dry storage area is in need of changing/cleaning.
  Replace or clean the grate as needed.
• 3490 - Eyeglass cleaner stored in a food preparation area.
  Store personal care items below and away from food storage and preparation areas.

Comments:
Correct the critical violations today, all others before the follow-up inspection is conducted. Note: Consumer Advisory is not correctly posed on menu.

August 14, 2008 (Follow-up)

Violations:

• 0570 - Repeat Wiping cloths stored improperly between use.
  Store wet wiping cloths in a properly labeled container of chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical Repeat Foods in portions larger than 24 hours are observed without date markings
  Mark a discard date on potentially hazardous foods that are prepared in greater than 24 hour portions.

Comments:
The following violations have been corrected since the previous inspection: 0160, 0450, 0470, 0820 A 2, 2310, 0790, 0810, 2350 ii.
Note: the warewashing machine in the facility was repaired since the previous inspection - when run the pressure during the sanitize cycle was over 25 psi. Repair this item before using the warewashing machine.

July 31, 2008 (Routine)

Violations:

• 0160 - Critical The foodservice worker failed to wash their hands when switching between working with raw animal foods and handling ready-to-eat foods and clean equipment,and wiping hands on apron.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 - Corrected During Inspection Critical Bare hand contact observed with ready-to-eat foods.
  Train employees to handle ready-to-eat foods with deli tissue, spatulas, tongs, gloves or other suitable utensils.
• 0470 - Critical Repeat Multiple uncovered foods in the walk-in cooler.
  Cover foods while in storage to prevent contamination.
• 0550 - Repeat Utensils stored improperly between use.
  Store clean in-use utensils on a clean portion of the food preparation table if the utensil and the table is sanitized every four hours.
• 0570 - Wiping cloths stored improperly between use.
  Store wet wiping cloths in a properly labeled container of chemical sanitizer at the proper concentration between use.
• 0790 - Thawing foods at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles 3. As part of the cooking process
• 0810 - Soup and broth set out at room temperature to cool.
  Cool foods by placing food in shallow pans, separating food into smaller thinner portions, using rapid chill cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods.
• 0820 A 2 - Critical Roast beef at 61F, 66F, sliced tomato at 73F, cheese at 58F cold holding at improper temperatures.
  Cold hold foods at temperatures of 41F or below . Discard all foods above 45.
• 0830 - Critical Repeat Multiple foods in portions larger than 24 hours are observed without date markings.
  Mark a discard date in potentially hazardous foods that are prepared in greater than 24 hour portions.
• 2310 - Corrected During Inspection Critical The handsink contains an immersion blender and is being used for washing produce.
  Maintain access to the handwashing lavatory at all times, handwashing lavatories are for handwashing only.
• 2350 ii - Corrected During Inspection The plumbing system is not maintained in good repair, the three vat sink is not draining.
  Repair plumbing so that the water will drain normally from the three vat sink.

Comments:
Correct the remaining critical violations today, correct all others before the follow-up inspection is conducted.

March 07, 2008 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Repeat Tongs stored handing off of oven handles. Scoops without handles stored in the food. Ice scoop stored with handle touching the food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 A 1 - Critical Repeat Sauce at 131F holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical Repeat 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. 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.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as it is made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1510 - Corrected During Inspection Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade and assorted knives.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat Backflow prevention device at the dishwasher is leaking.
  Replace the backflow prevention device.
• 2790 - Repeat Some of the replacement ceiling tiles in the kitchen do 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

Comments:
Correct the remaining critical violations within 24 hours, correct all other violations within two weeks. Consumer Advisory has not been posted on the menu, reviewed Consumer Advisory requirements with operator.

February 22, 2008 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Tongs stored handing off of oven handles. Scoops without handles stored in the food. Ice scoop stored with handle touching the food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Corrected During Inspection Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0700 - Critical The ground beef not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. A hamburger was cooked to 145F while no Consumer Advisory was present on the menu.
  Continue to cook the meat to heat all parts to 155F or above for 15 seconds, 145F for 3 minutes, 150F for 1 minute, or instantaneously at 158F.
• 0820 A 1 - Critical Assorted soups hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical Repeat 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. 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.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as it is made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1700 - Critical Chlorine sanitizing solution used for the storage of wiping cloths was not at an acceptable concentration, it was at a concentration high enough to bleach out the test strip.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade and assorted knives.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Backflow prevention device at the dishwasher is leaking.
  Replace the backflow prevention device.
• 2790 - Repeat Some of the replacement ceiling tiles in the kitchen do 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
• 3090 - Corrected During Inspection Repeat Ventilation hood system not turned on at the beginning of the inspection.
  Turn the hood on.
• 3340 - Corrected During Inspection Critical Repeat Containers of WD-40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of WD-40 must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Correct the remaining critical violations and 2350ii within 24 hours. Correct all other violations before the follow-up inspection is conducted. Reviewed Report/Restrict/Release with PIC. Provided Employee Health and Norovirus handout in English and Spanish. Provided information about Consumer Advisory to the operator.

November 19, 2007 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. A loaf of raw ground beef is stored on top of two loaves of fully cooked ready-to-eat ham
  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.
• 0690 - Corrected During Inspection Repeat Employee food stored above customer food.
  Store employee food below and away from customer food.
• 0820 - Corrected During Inspection Critical Repeat Soups and sauces hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as it is made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the floor of the beer cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 2790 - Repeat Some replacement ceiling tiles in the kitchen do 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
• 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3180 - Repeat Floors under equipment 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.

Comments:
Correct the remaining violations within two weeks.

November 08, 2007 (Routine)

Violations:

• 0220 - Critical Repeat The cook is drinking coffee from an open cup and the bartender is eating in areas where they may contaminate food.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0410 - Corrected During Inspection Critical The mussels offered for sale or service bears no identification label.
  Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
• 0470 - Critical Repeat Unwrapped or uncovered food in the in the kitchen, dry storage area and in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. A bag of apples are stored in a puddle in a beer cooler.
  Protect food from contamination by storing the food in a clean and dry location.
• 0690 - Herbs are stored in bags that are not made from food grade plastic.
  Protect food from miscellaneous sources of contamination. Store food in containers designed for that purpose.
• 0690 - Employee food stored above customer food.
  Store employee food below and away from customer food.
• 0820 - Critical Repeat Egg batter at 50 degrees, peeled hard-boiled eggs at 47 degrees, cooked green beans at 47 degrees cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 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. 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.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as it is made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1610 - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. There was no detergent available for the warewashing machine.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade, the immersion blender.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the floor of the beer cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 2790 - Some replacement ceiling tiles in the kitchen do 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the lavatory in the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3090 - Corrected During Inspection Ventilation is not sufficient to keep rooms free of excessive heat. The ventilation hood system was not turned on while the food was being cooked.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3180 - Floors under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Corrected During Inspection Critical Working containers of degreaser 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.
• 3340 - Corrected During Inspection Critical A can of WD-40 is stored above food are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of WD-40 must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3360 - Corrected During Inspection Critical The bug spray are not being used in accordance with law or the manufacturer's use directions.
  The bug spray must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

Comments:
Correct the remaining critical violations within 24 hours, correct all other violations within before November 19, 2007.

August 30, 2007 (Follow-up)

Violations:

• 0070 - Repeat The person in charge allowed a non employee visitor to enter the kitchen, take a sliced cucumber from a hotel tray and eat it while standing in the kitchen.
  The person in charge should ensure that persons unnecessary to the food establishment operation are not permitted to enter the kitchen.
• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. A food service employee stated that within 2 hours food should be cooled from 135 degrees to 120 degrees.
  Train all employees in food safety as it relates to their assigned duties. Foods should be cooled from 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41 degrees in 4 additional hours.
• 0220 - Corrected During Inspection Critical The visitor is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Non employees may not eat in the kitchen.
• 0820 - Corrected During Inspection Critical Repeat Peanut soup hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Feta cheese cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria or correctly use time as a public health control.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as it is made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Repeat The door gaskets of the walk-in cooler, walk-in freezer and the prep cooler are damaged or insufficient.
  Repair or replace the walk-in cooler, walk-in freezer and the prep cooler door gasket in accordance with the manufacturer's specifications.
• 2810 - Repeat Acoustical ceiling tiles in the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

Comments:
This was the third follow-up inspection. Correct the remaining violations within two weeks. Manager and staff should attend a current food safety training course.

August 10, 2007 (Follow-up)

Violations:

• 0450 - Corrected During Inspection 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.
• 0470 - Corrected During Inspection Critical Repeat Uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0800 - Critical Roast pork, gravy, and potato dishes 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. Cooked foods were allowed to sit out at room temperature for approximately 3.5 hours after cooking.
  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 Roast pork, gravy, and potato dishes sitting out at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as it is made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gaskets of the walk-in cooler, walk-in freezer and the prep cooler are damaged or insufficient.
  Repair or replace the walk-in cooler, walk-in freezer and the prep cooler door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 2810 - Acoustical ceiling tiles in the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

Comments:
The following Critical violations have been corrected since the previous inspection:
0830 Date Marking - Prepared Ready-to-Eat and commercially processed foods in the refrigeration unit not properly dated for disposition.
1770 A Food Contact Surfaces- The following equipment food contact surfaces were observed soiled to the sight and touch: the can opener blade.
1890 Before Use After Cleaning- Food contact surfaces were not observed sanitized.
The following Non-Critical violations have been corrected since the previous inspection:
0070 Person in Charge- Employees are not properly sanitizing equipment.
0570 Wiping Cloths - Wiping cloths stored in bleach water.
1080 Equipment - Aluminum baking pans are not designed or constructed to be durable.
1630 Cleaning Agents - Detergent was not present in the water of the wash compartment while in use for manual warewashing.
2930 Outer Openings - The back door of the facility is left open.
3170 Physical Facilities in Good Repair -Several ceiling tiles are damaged and there is a hole in the ceiling above the walk-in cooler.
3180 Physical Facilities, Cleaning Frequency - Floor below and walls behind equipment in need of cleaning.
Correct the remaining critical violations within 24 hours. Correct all other violations before the third follow-up inspection is conducted.

July 17, 2007 (Follow-up)

Violations:

• 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed a foodservice worker using a wiping cloth saturated with bleach water to clean a knife and an immersion blender.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0470 - Critical Repeat Uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths are stored in bleach water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Sliced tomato cold holding 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
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) and commercially processed foods in the refrigeration unit is not properly dated for disposition or disposition after opening.
  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.
• 1080 - Corrected During Inspection Repeat The aluminum baking pans is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1150 - Repeat The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as is it made of unfinished wood.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gaskets of the walk-in cooler, walk-in freezer and the prep cooler are missing, damaged or insufficient.
  Repair or replace the walk-in cooler, walk-in freezer and the prep cooler door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1630 - Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing.
  In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade..
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: a knife and an immersion blender were wiped with bleach water.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is left open.
  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 - Repeat The ceiling is not maintained in good repair, several tiles are damaged and there is a large hole above the walk-in cooler
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors below and walls behind equipment 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.

Comments:
A second follow-up inspection will be conducted on Friday August 10, 2007.

July 03, 2007 (Routine)

Violations:

• 0070 - Employees are not inspecting the food receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 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.
• 0470 - Critical Uncovered food in the kitchen and the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly used. A foodservice employee is wearing a wiping cloth and used it to dry off a utensil with it.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Soups and sauces hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Many assorted foods in the top of the prep cooler and the walk-in cooler are cold holding 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.
• 0830 - Critical The prepared ready-to-eat (RTE) and commercially processed foods in the refrigeration unit is not properly dated for disposition or disposition after opening.
  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.
• 1080 - The aluminum baking pans is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1150 - The threshold of the walk-in cooler is not designed or constructed to be easily cleanable as is it made of unfinished wood..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1450 - The steam table is not capable of maintaining food temperatures of 135 or above.
  Provide additional hot holding capacity necessary to hot hold at 135 or above.
• 1450 - The walk-in cooler is not capable of maintaining food temperatures of 41 or lower.
  Provide additional cooling equipment necessary to maintain food items at 41 or lower. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - The steam table is not working properly.
  Repair or replace the steam table.
• 1570 - The walk-in cooler is not working properly.
  Repair or replace the walk-in cooler.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - The door gaskets of the walk-in cooler, walk-in freezer and the prep cooler are missing damaged.
  Repair or replace the walk-in cooler, walk-in freezer and the prep cooler door gaskets in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) at the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1620 - Warewashing sink observed used for handwashing.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
• 1680 - Critical The highest water temperature measured in the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The maximum temperature registering thermometer read 139°F
  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.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
• 1750 - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the immersion blender and the can opener blade..
  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: the interior of the microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knives being rinsed off in the handwash sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean bowls were not observed stored in a position to allow air-drying.
  Store sanitized utensils in a self-draining position that allows air-drying.
• 2310 B - The handwash station in the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is left open.
  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 - The ceiling is not maintained in good repair, several tiles are damaged and there is a large hole above the walk-in cooler
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors below and walls behind equipment 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.

Comments:
Additional food temperatures taken rice stuffed grape leaves 50.6; fresh mozzarella 49.3 eggplant stuffing 50.6 homemade dressing 52.7. Correct all outstanding critical violations today. Correct all other remaining violations on or before the follow-up to be conducted on July 17, 2007. Discontinue use of the walk-in cooler for cold holding until it is repaired and capable of cold holding at or below 41 degrees. Discontinue use of the steam table until it is capable of hot holding at or above 135. Manager and staff should attend a current food safety training course.

June 19, 2007 (Follow-up)

Comments:
This was a follow-up inspection to verify that the grease spill observed during yesterday's complaint inspection had been cleaned. There was evidence that sand had been used to absorb the grease. The majority of the grease had been removed. The owner was advised to spot clean the remaining areas of grease. The complaint of orange liquid running being the restaurants was justified and the complaint is now closed.

June 18, 2007 (Complaint)

Violation: 2740 - Spilled grease was observed adjacent the grease barrels outside the facility, and underneath the dumpster.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
A complaint was received that there was an orange liquid on the ground behind restaurants on S King Street. Behind Georgetown Cafe/Bella Luna at 19 S King Street Leesburg it appeared that a grease barrel had been tipped over. A large quantity of used cooking oil was spilled on the ground, was pooled in some areas, and some had ran down the hill towards a storm drain. Multiple photographs taken. EHS spoke with the operator who was advised to clean the area.

April 10, 2007 (Follow-up)

Violations:

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wiping cloths are stored in bleach water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Foods in walk-in cooler cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat There is condensate dripping in the freezer.
  Repair the freezer. Remove the dishpans filled with frozen condensate.
• 1570 - Repeat The interior wall of the walk-in cooler was observed in a state of disrepair and damaged.
  Repair the wall 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 wall, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter
• 1570 - Repeat The floors of the walk-in cooler and freezer was observed in a state of disrepair and damaged.
  Repair the floors 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 floors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, slotted spoons and ice cream scoops.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat The employee toilet is in poor repair.
  Repair plumbing. Note 04/10/2007: According to the manager the entire toilet is to be replaced.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Floors, walls and ceilings 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.

Comments:
Correct the remaining critical violation within 24 hours. Correct the remaining violations before April 30, 2007.

March 20, 2007 (Follow-up)

Violations:

• 0470 - Critical Raw poultry overhanging an hotel tray that is stored directly over raw fish.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat REPEAT Uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat REPEAT Wiping cloths improperly stored between use. Wiping cloths are stored in bleach water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Repeat REPEAT Wiping cloths improperly used. Wiping cloths observed used to clean a cutting board soiled with raw meat.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0820 - Critical Repeat Garlic and oil mixture at room temperature..
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat REPEAT Foods in walk-in cooler and prep cooler cold holding at improper temperatures
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical REPEAT The prepared and commercially processed 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. 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.
• 1150 - Repeat REPEAT The threshold of the walk-in cooler is made of heavily soiled wood
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1150 - Repeat REPEAT The nonfood contact surface of the shelves are 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.
• 1570 - Repeat The prep cooler is not maintaining temperatures of 41 or below.
  Adjust, repair or replace the prep cooler so that it is capable of maintaining food temperatures of 41 or less.
• 1570 - Repeat REPEAT There is condensate dripping in the freezer.
  Repair the freezer. Remove the dishpans filled with frozen condensate.
• 1570 - Repeat REPEAT The oven is missing control knobs.
  Replace the knobs.
• 1570 - Repeat REPEAT The interior wall of the walk-in cooler was observed in a state of disrepair and damaged.
  Repair the wall 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 wall, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter
• 1570 - Repeat REPEAT The floors of the walk-in cooler and freezer was observed in a state of disrepair and damaged.
  Repair the floors 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 floors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade and various other utensils throughout the kitchen.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Repeat REPEAT The employee toilet is in poor repair.
  Repair plumbing.
• 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.
• 3180 - Repeat REPEAT Floors, walls and ceilings 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.

Comments:
Correct all critical violations within 24 hours. Correct all remaining violations before the next follow-up inspection to be conducted on March 28, 2007.

January 24, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical REPEAT Uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection REPEAT Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Corrected During Inspection REPEAT Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Corrected During Inspection A maintenance worker was scraping grout at the mop sink, creating a large amount of dust in the kitchen during the operation of the restaurant.
  Protect food from miscellaneous sources of contamination.
• 0820 - Corrected During Inspection Critical REPEAT Lunch meat and cheese cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Corrected During Inspection Critical REPEAT The food contact surface of the cutting boards is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - REPEAT The nonfood contact surface of the shelves are 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.
• 1150 - REPEAT The threshold of the walk-in cooler is made of heavily soiled wood
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - REPEAT The floors of the walk-in cooler and freezer was observed in a state of disrepair and damaged.
  Repair the floors 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 floors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - REPEAT The interior wall of the walk-in cooler was observed in a state of disrepair and damaged.
  Repair the wall 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 wall, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter
• 1570 - REPEAT The oven is missing control knobs.
  Replace the knobs.
• 1570 - REPEAT The door to the walk-in freezer does not line up with the latch and is extremely difficult to close.
  Repair the door so that the latch works and the door can be closed using a reasonable amount of force.
• 1570 - REPEAT There is condensate dripping in the freezer.
  Repair the freezer. Remove the dishpans filled with frozen condensate.
• 1770 A - Corrected During Inspection Critical REPEAT Knives, and ice cream scoop and other utensils were stored soiled.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical REPEAT The interior of the iced tea container is filthy.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - REPEAT The employee toilet is in poor repair.
  Repair plumbing.
• 2920 - REPEAT Employee toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3090 - Corrected During Inspection REPEAT Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. The ventilation hood was not turned on while cooking equipment was turned on.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3180 - REPEAT Floors, walls and ceilings 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.

Comments:
The following CRTITICAL violations have been corrected since the last inspection:
0160 - Hands - When to wash, a foodservice employee was observed wiping their hands on a soiled wiping cloth and on their apron;
0470 - Food - Packaged - Separation, Packaging, and Segregation, raw animal foods stored over ready-to-eat food in the refrigeration;
0820 - Food - Potentially Hazardous Food-Hot and Cold Holding, garlic and oil mixture at room temperature;
0830 - Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking, the prepared RTE foods and RTE commercially processed food in the refrigeration unit is not properly dated for disposition;
0940 - Adulterated - Discarding Unsafe - Adulterated or Contaminated Food, unsafe green bell peppers and sliced roast beef has not been discarded or rendered unusable. Green bell peppers that were growing a white mold and had many areas of black rot were stored in the walk-in cooler. A food service worker removed the peppers from the cooler and acted to begin preparation of them. Sliced roast beef that was discolored and out of temperature was being held for use in a dish.
1070 - Single-Service and Single-Use, Characteristics, observed use of newspaper as a single-use/single-service food contact material.
1100 - Food Contact Surfaces - Cleanability, the food contact surface of the free standing cutting block is not smooth, contains cracks and can not be easily cleaned;
1770 A - Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils, bulk food scoops are heavily soiled and encrusted with food;
1770 A - Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils, the can opener blade is heavily soiled;
3350 - Toxics - Presence and Use Restriction, laundry detergent was present in the kitchen;
3350 - Toxics - Presence and Use Restriction, Unnecessary poisonous or toxic materials found in the food establishment. Seven cans of bug spray were in the office;
3360 - Toxics - Conditions of Use, the bug spray are not being used in accordance with law or the manufacturers use directions;
3370 - Toxics - Poisonous or Toxic Material Containers, a container previously used to store powdered laundry detergent is being used to store grain in the dry storage area;
3370 - Toxics - Poisonous or Toxic Material Containers, a container previously used to store powdered laundry detergent is being used to store ice to be used in customer beverages.
The following non-critical violations have been corrected since the last inspection:
0570 - Cloths - Wiping Cloths - Use Limitation Heavily soiled wiping cloths in use;
0690 - Food - Miscellaneous Sources of Contamination, deli paper that is used to wrap fish and chips prior to being wrapped in newspaper is not large enough to prevent the food from coming in direct contact with the newspaper;
0790 - Thawing, Improper methods used to thaw ground meat;
1080 - Equipment and Utensils - Durability, The single use baking pans are not designed and constructed to be durable;
1210 - Ventilation Hood System, Drip Prevention, The ventilation hood is missing drip catching components;
1570 - Equipment - Good Repair and Proper Adjustment, metal components of a two slice toaster were rusty;
1570 - Equipment - Good Repair and Proper Adjustment, an immersion blender is held together with masking tape;
1570 - Equipment - Good Repair and Proper Adjustment, there is an unused dipper well that is soled with food residue near the handwashing station;
1570 - Equipment - Good Repair and Proper Adjustment, mechanically vented hood filters not in good repair and have gaps in between filters. One gap is plugged with a folded piece of cardboard;
1570 - Equipment - Good Repair and Proper Adjustment, the can opener blade is rusted and dull;
1750 - Single-Service and Single-Use Articles, Use Limitation, manufacturer containers were observed reused for the storage of many foods;
1800 - Non-Food Contact Surfaces, the dishwashing racks are heavily encrusted with soil and grease residue;
1800 - Non-Food Contact Surfaces, the nonfood contact surface of the dishwasher has accumulations of mold;
2000 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles, Single-service items observed unprotected from contamination, with food contact surfaces facing upward.
2900 - Heating, Ventilation, Air Conditioning System Vents, drip catching rail is not attached to the vent hood and is stored on the floor in the dry storage area. A drip cup is missing from the drip catching rail that is installed;
3710 - Physical Facilities in Good Repair, the tile wall at the mop sink is not maintained in good repair. Some tiles are broken or missing.
Reminder: By March 01, 2007 all refrigeration equipment must be capable of holding food temperatures of 41 degrees of less.

January 10, 2007 (Follow-up)

Violation: 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°175>. To Correct: repair the machine and any other equipment needed to produce a sanitizing water temperature of 180 degrees for 18 second as indicated by the data plate.
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.
Comments:
The facility now has the means to sanitize by using the 3 vat sink to wash, rinse and sanitize. The violations of 1890 Before Use After Cleaning and 2540 Conveying Sewage have been corrected. The facility may reopen.

January 09, 2007 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. A foodservice employee was observed wiping their hands on a soiled wiping cloth and on their apron.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Critical Many uncovered foods in the coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 0570 - Wiping cloths improperly used. Wiping cloths are used to wipe off hands.
  Wiping cloths are not to be used to dry hands.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0690 - Deli paper that is used to wrap fish and chips prior to being wrapped in newspaper is not large enough to prevent the food from coming in direct contact with the newspaper.
  Protect food from miscellaneous sources of contamination. Use larger deli paper or decrease portion size to prevent food from coming in direct contact with the newspaper.
• 0790 - Corrected During Inspection Improper methods used to thaw ground meat. Ground meat thawing at room temperature.
  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
• 0820 - Critical Garlic and oil at room temperature improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Lunch meats and cheeses cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods and RTE commercially processed 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.
• 0940 - Critical Unsafe green bell peppers and sliced roast beef has not been discarded or rendered unusable. Green bell peppers that were growing a white mold and had many areas of black rot were stored in the walk- in cooler. A food service worker removed the peppers from the cooler and acted to begin preparation of them. Sliced roast beef that was discolored and out of temperature was being held for use in a dish.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 1070 - Critical Observed use of newspaper as a single-use/single-service food contact material.
  Discontinue use of the newspaper as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 1080 - The single use baking pans are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1100 - Critical The food contact surface of the cutting boards is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1100 - Critical The food contact surface of the freestanding cutting block is not smooth, contains cracks, and can not be easily cleaned.
  Repair or replace the freestanding cutting block to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - The threshold of the walk-in cooler is made of heavily soiled wood.
  Repair the threshold of the walk-in cooler.
• 1150 - The nonfood contact surface of the shelves are 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. Remove the foil used to line the shelf, repair or replace the shelf that is made of unfinished wood.
• 1210 - The ventilation hood is missing drip catching components.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - There is condensate dripping in the freezer.
  Repair the freezer. Remove the dishpans filled with frozen condensate.
• 1570 - Metal components of a two slice toaster were rusty.
  Repair or replace the rusty toaster.
• 1570 - An immersion blender is held together with masking tape.
  Discard the immersion blender as the masking tape holding it together is not smooth or easily cleanable.
• 1570 - There is an unused dipper well that is soiled with food residue near the handwashing station.
  Remove the unused dipper well.
• 1570 - The door to the walk in freezer does not line up with the latch and is extremely difficult to close.
  Repair the door so that the latch works and it can be closed using a reasonable amount of force.
• 1570 - The oven is missing control knobs.
  Replace the knobs.
• 1570 - The interior wall of the walk in cooler was observed in a state of disrepair and damaged.
  Repair the wall 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 wall, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The floors of the walk-in cooler and freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the floors in the cooler and freezer 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 floors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Mechanically vented hood filters not in good repair and have gaps in between filters. One gap is plugged with a folded piece of cardboard.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1750 - Manufacturer containers were observed reused for the storage of many foods
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Bulk food scoops are heavily soiled and encrusted with food.
  Clean and sanitize these surfaces for food contact
• 1770 A - Critical The interior of the iced tea container is filthy.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The can opener blade is heavily soiled.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical Equipment and utensils including but not limited to knives, ice cream scoops and an immersion blender were observed stored heavily soiled.
  Clean and sanitize these surfaces for food contact.
• 1800 - The dishwashing racks are heavily encrusted with soil and grease residue.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues and mold that become encrusted or attract insects and rodents.
• 1800 - The nonfood contact surface of the dishwasher has accumulations of mold.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues and mold that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination, with the food contact surface facing upward.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - The employee toilet in poor repair.
  Repair plumbing.
• 2900 - Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. A drip catching rail is not attached to the vent hood and is stored on the floor in the dry storage area. The drip cup is missing from the drip catching rail that is in installed.
  Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
• 2920 - Employee toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. The ventilation hood was not turned on while cooking equipment was turned on and food was being prepared and this allowed smoke to build up in the kitchen.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 3170 - The tile wall at the mop sink is not maintained in good repair. Some tiles are broken or missing.
  Replace the damaged or missing tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors, walls and ceilings 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.
• 3350 - Critical Laundry detergent was present in the kitchen.
  Remove unnecessary poisonous or toxic materials.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. Seven cans of bug spray were in the office.
  Remove unnecessary poisonous or toxic materials.
• 3360 - Critical The bug spray are not being used in accordance with law or the manufacturer's use directions.
  The bug spray must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 3370 - Critical A container previously used to store powdered laundry detergent is being used to store grain in the dry storage area.
  Discard the grain. Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.
• 3370 - Critical A container previously used to store powdered laundry detergent is being used to store ice to be used in customer beverages.
  Discard the ice. Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

Comments:
Correct all critical violations today. Correct all others before follow up to be conducted on 01/23/2007.

January 09, 2007 (Routine)

Violations:

• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°175>. To Correct: repair the machine and any other equipment needed to produce a sanitizing water temperature of 180 degrees for 18 second as indicated by the data plate.
  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.
• 1890 - Critical The sewage back up is preventing the 3 vat sink from draining. Air bubbles were observed coming up from the drain in one compartment. This condition prevents dishes from being sanitized. The hot water sanitizing dishwasher is unable to produce sanitizing rinse time and temperature indicated on the data plate. The plate indicates water of 180 degrees for a minimum of 18 seconds is needed to sanitize. The highest temperature observed was 175 for fewer than 10 seconds.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2540 - Critical Sewage percolating out of a seam at the top of the grease trap and leaking out of plumbing connections and flooding the floor in the dishwashing area.
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal.

Comments:
THE FACILITY IS CLOSED. This facility lacks the means to sanitize and is closed for being an imminent health hazard. Contact the Health Department at the number provided for a follow up inspection before reopening when the facility is capable if sanitizing and the plumbing is fixed.

May 02, 2006 (Follow-up)

Violations:

• 0470 - Critical Repeat Unwrapped or uncovered foods in the walk-in cooler, walk-in freezer and in the prep cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1100 - Critical Repeat The food contact surface of the pots and pans are carbonized and can not be easily cleaned.
  Replace the pots and pans once they become carbonized to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Repeat The door gasket of the salad prep cooler is cracked.
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting boards throughout 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.
• 1800 - Repeat The door gaskets of the prep cooler 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.
• 2130 - Hot water under insufficient or inadequate pressure was found to serve the following equipment: 3-compartment sink.
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the 3-compartment sink immediately.
• 2350 ii - Repeat The faucet of the 3-compartment sink is leaking.
  Repair the leak.
• 2810 - Repeat Wall or wall covering in all four restrooms is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Repeat Ceiling in many areas throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2870 - Repeat Light shields are not flush with the ceiling and are not easily cleanable.
  Attachments to walls and ceilings shall be easily cleanable.
• 2890 - Repeat There are several lights in the kitchen and in the exhaust hood that are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb and ensure the shields are flush with the ceiling for easy cleanability.
• 3170 - Repeat Walls in the restrooms having peeling and/or torn wallpaper.
  Resurface the walls so they are smooth, nonabsorbent and easily cleanable.
• 3180 - Repeat Ceilings throughout the kitchen are stained.
  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.

Comments:
Correct critical violations today and all repeat violations by 5/9/2006. This is a 2nd follow-up inspection and there are still 11 repeat violations. These violations must be corrected in the timeframes indicated above.

April 11, 2006 (Follow-up)

Violations:

• 0470 - Critical Repeat Raw animal food (plate of raw chicken breasts) stored over cooked ground beef in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw ready-to-eat (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.
• 0480 - Repeat Unlabeled food containers on shelves above the prep table.
  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 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Butter in Sobe display cooler was at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - Critical Repeat The food contact surface of the pots and pans are carbonized and can not be easily cleaned.
  Repair or replace the pots and pans once they become carbonized to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1450 - Repeat The Sobe display cooler is not maintaining cold holding of foods at 41F (45F)** or less.
  Repair or replace cooler with one that is capable of maintaining cold holding of foods at 41F (45F)** or less.
• 1570 - Repeat The door gasket of the salad prep cooler is cracked.
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. (Correct by 4/27/06)
• 1580 - Repeat The cutting boards throughout 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.
• 1800 - Repeat The door gaskets of the prep cooler 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.
• 2350 ii - Repeat The faucet of the 3-compartment sink is leaking.
  Repair the leak.
• 2810 - Repeat Ceiling in many areas throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. (Correct by 4/27/06)
• 2810 - Repeat Wall or wall covering in all four restrooms is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. (Correct by 4/27/06)
• 2870 - Light shields are not easily cleanable.
  Attachments to walls and ceilings shall be easily cleanable.
• 2890 - Repeat There are several lights in the kitchen that are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb and ensure the shields are flush with the ceiling for easy cleanability.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Walls in the restrooms having peeling and/or torn wallpaper.
  Resurface the walls so they are smooth, nonabsorbent and easily cleanable.
• 3180 - Repeat Ceilings throughout the kitchen are stained.
  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.
• 3180 - Repeat The employee restroom is not clean.
  Clean the restroom daily.
• 3200 - Repeat Exhaust hood has not been cleaned since March of 2005.
  Maintain hood system in a clean condition.

Comments:
Correct all critical violations today and all other violations by 4/18/2006.

March 27, 2006 (Routine)

Violations:

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties (dishwasher was washing dishes without turning on the booster heater for hot water sanitizing dish machine).
  Train all employees in food safety as it relates to their assigned duties.
• 0380 - 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 - Critical Unwrapped or uncovered foods were observed in the refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food (plate of raw beef patties) stored over ready-to-eat (RTE) food (lettuce) 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.
• 0480 - Unlabeled food containers on shelves above the prep table.
  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 - Repeat Dispensing utensils improperly stored between uses: stored in dirty, room temperature water.
  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 is kept clean.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0770 - Frozen foods (in walk-in freezer) not maintained frozen.
  Ensure frozen food is maintained frozen.
• 0820 - Critical Mashed potatoes in steam table were at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical Butter in Sobe display cooler was at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - Critical The food contact surface of the pots and pans are carbonized and can not be easily cleaned.
  Repair or replace the pots and pans once they become carbonized to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - Using foil to line pot and pan storage shelving: foil is not designed or constructed to be easily cleanable.
  Remove the foil and provide a surface that is smooth, nonabsorbent and easily cleanable.
• 1450 - The Sobe display cooler is not maintaining cold holding of foods at 41F (45F)** or less.
  Repair or replace cooler with one that is capable of maintaining cold holding of foods at 41F (45F)** or less.
• 1450 - The walk-in freezer is not working and is not maintaining foods frozen.
  Repair freezer so it is capable of maintaining foods frozen. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The door gasket of the salad prep cooler is cracked.
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. (Correct by 4/27/06)
• 1570 - Repeat Mechanically vented hood filters not properly installed (using pieces of cardboard to hold filters in place).
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1580 - Repeat The cutting boards throughout 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.
• 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<161F>. To Correct:
  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.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener blade and spice containers.
  Clean and sanitize these surfaces for food contact.
• 1800 - The door gaskets of the prep cooler 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.
• 2350 ii - The faucet of the 3-compartment sink is leaking.
  Repair the leak.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Ceiling in many areas throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. (Correct by 4/27/06)
• 2810 - Wall or wall covering in all four restrooms is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. (Correct by 4/27/06)
• 2860 - Ceiling covering over walk-in cooler is not attached so it is easily cleanable.
  Attach ceiling covering so it is easily cleanable.
• 2890 - There are several lights in the kitchen that are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb and ensure the shields are flush with the ceiling for easy cleanability.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 50 foot candles of light was noted over the food preparation table with the meat slicer.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Walls in the restrooms having peeling and/or torn wallpaper.
  Resurface the walls so they are smooth, nonabsorbent and easily cleanable.
• 3170 - Walls are peeling in several areas throughout the kitchen.
  Repair or resurface the walls so they are smooth, nonabsorbent and easily cleanable.
• 3180 - Ceilings throughout the kitchen are stained.
  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.
• 3180 - The employee restroom is not clean.
  Clean the restroom daily.
• 3180 - Walls throughout the kitchen (especially behind the prep table) have accumulations of grime and debris.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Exhaust hood has not been cleaned since March of 2005.
  Maintain hood system in a clean condition.

Comments:
Correct all critical violations today and all other violations by 4/03/2006 unless otherwise indicated. **All existing refrigeration must be capable of maintaining cold holding at 41°F or less by March of 2007.

February 16, 2005 (Routine)

Violations:

• 0410 - Corrected During Inspection Critical The fresh mussels offered for sale or service bears no harvester or dealer tags as specified in law.
  Discontinue use of the mussels or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. (Owner voluntarily discarded the mussels in my presence).
• 0440 - Critical Inadequate record keeping system of molluscan shellfish tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 0440 - Critical Tags missing from the mussel container.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0440 - Critical The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0550 - In-use utensils improperly stored between use: Braun mixer stored in a container of room temperature water 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 is kept clean.
• 0820 - Corrected During Inspection Critical Repeat Garlic-in-oil mixture was at room temperature and lunch meats and cheeses in the top of the prep cooler were at improper temperatures.
  Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Critical The food contact surface of the plastic ice scoop inside the ice machine is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1450 - Repeat The top of the prep cooler is out of temperature.
  Repair the prep cooler to maintain cold holding at 41F (45F) or less. If unable to repair the prep cooler to meet minimum code requirements, then the unit must be replaced with one that is capable of maintaining cold holding at 41F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Corrected During Inspection One of the mechanically vented hood filters was not in place while the equipment underneath the hood is being used.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - The door to the walk-in cooler is in disrepair.
  Repair the door to the walk-in cooler. (Correct by 3/15/05).
• 1570 - There is an accumulation of water on the bottom of the prep cooler.
  Repair the leak in the prep cooler 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 prep cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting boards throughout 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.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
• 1750 - Corrected During Inspection Manufacturer container (laundry detergent container) was used for the storage of fresh mussels.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The exhaust hood system has not been cleaned since 6/29/2004.
  The exhaust hood system including ducts and roof must be cleaned every 6 months.
• 2120 - Corrected During Inspection Critical Water heater observed turned off or not set at the proper temperature: there was no hot water anywhere in the facility except at the dishwasher when I first began the inspection.
  Ensure that water heater is turned on and set at proper operating temperature.
• 2920 - The employee restroom door which is right off the kitchen is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Floors of the walk-in cooler and walk-in freezer are not smooth and easily cleanable,
  Repair the floors of the equipment to be smooth and easily cleanable. (Correct by 3/16/05).
• 3180 - There is an accumulation of grease and old food debris on the floors (especially underneath equipment).
  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.

Comments:
*Correct all critical items today and all others by 2/23/05 unless otherwise noted.