October 09, 2009 (Follow-up)

Violations:

• 0820 A 2 - Critical Repeat Ricotta Cheese cold holding at 48'F in the bottom of the pizza prep cooler. All other foods were holding at 41'F or below.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. NEW FILTERS ARE ON ORDER. PIC SHOWED EHS AN INVOICE STATING THAT THEY HAVE BEEN ORDERED.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat The glass door refrigerator in the bar is leaking water onto the floor.
  Repair the glass door refrigerator.
• 1570 - Repeat The door gaskets to the Kenmore refrigerator and sandwich prep cooler are in poor repair. THE PIC SHOWED EHS AN INVOICE STATING THAT NEW GASKETS HAVE BEEN ORDERED.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and food prep areas: 15-25 foot candles observed. Additional light fixtures are needed. The PIC stated that he plans to have additional fixtures installed.
  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 - Repeat Paint peeling from floor in bar. Opening in wall behind the chest freezer. The PIC stated that this is a vent that must remain open. I advised the PIC to cover the opening with a screen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling tiles throught the facility are black from smoke damage. The PIC stated that he plans to replace the ceililng tiles.
  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:
All items noted on the inspection report dated August 28, 2009 have been corrected except the above. The facility has been removed from enforcement at this time. Continue working to correct the violations and maintain the facility. Failure to maintain corrections may result in the revocation of your permit to operate. If the facility is issued a Notice Of Violation due to repeat violations within the next 12 months, an administration conference will be held.
Continue monitoring food temperatures and refrigeration temperatures daily. Temperature logs provided.
The facility now has a small diameter probe thermometer. Thank you!
Several refrigeration units have been placed on casters to allow convenient moving for cleaning of floors and walls behind equipment.
The walls in the kitchen have been painted and equipment has been professionally cleaned.
All foods were dated appropriately.
A concrete pad has been poured for the dumpster.
2 wiping cloth buckets measured 50 ppm chlorine.
Unnecessary items have been removed from the facility and it is much more organized now. Continue cleaning and working on maintaining physical structures. \
The floor in the bar should be stripped, cleaned, and repainted.
PIC- Person In Charge, PP- Pizza Prep Unit, SP- Sandwich Prep Unit, RIC- Reach IN Cooler
Additional Temperatures: Everfresh RIC- Spaghetti 38'F, Small Coca Cola RIC- Spaghetti 39'F, Salami 40'F
2 employees have attended Food Safety Over Easy. It is apparent that the training they received has helped improve the overall sanitation of the facility. I strongly urge the owner to attend class.

August 28, 2009 (Follow-up)

Violations:

• 0470 - Critical REPEAT OBSERVATION: Raw sandwich steak stored over cooked spaghetti in the sandwich prep cooler (corrected), Boxes of raw sausage and raw sandwich steak stored on top of boxes of cheese in the Gibson refrigerator.
  Store raw meats, shell eggs, and seafood below ready-to-eat foods to prevent cross-contamination.
• 0470 A 4 - REPEAT OBSERVATION: Bucket of pizza sauce in the bottom of the pizza prep cooler.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use. Wet wiping cloths laying on the pizza prep unit and beverage area. (There was a wiping cloth bucket in the dish washing area which measured 50ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Repeat The following foods cold holding at improper internal temperatures in the sandwich prep unit- (top) Salami 51'F, Sliced Cheese 50'F, Ham 48'F, (bottom) Sandwich Steak 44'F, Pizza Dough 44'F (ice was placed under foods on the top of the unit).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0960 1 - Critical REPEAT OBSERVATION: Foods such as cooked sausage, ground beef, and cut peppers stored in direct contact with grocery bags.
  Replace the bags with food grade storage bags or containers to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1560 - REPEAT OBSERVATION: There are several floor mounted refrigerators and freezers that are not elevated off the floor, sealed to the floor, or on casters. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - REPEAT OBSERVATION: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: Doors to the sandwich prep cooler do not close properly, Door panel missing to the chest freezer in the back room, Door panel missing to the chest freezer in the bar, Handle missing to lid of the pizza prep cooler, Door panel missing on right side of pizza prep unit (insulation exposed), Glass door cooler in bar leaking water on to floor, Door to the Gibson refrigerator does not close and is propped shut with the flour bin, 1 damaged hood filter (new item). Also, chest freezers need defrosted.
  Repair or replace damaged equipment.
• 1570 - REPEAT OBSERVATION: The door gaskets to the following equipment are in poor repair: Sandwich prep unit, White refrigerator in kitchen, True reach in cooler, Large Coca Cola reach in cooler, Pizza prep unit.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - REPEAT OBSERVATION: The food thermometer dial is cracked and is not properly calibrated. The manager stated that they have a new thermometer, but he could not locate it.
  Provide a thermometer that is accurately calibrated. A small diameter probe thermometer is required for measuring temperatures of thin foods.
• 1800 - REPEAT OBSERVATION: Non-food contact surfaces of equipment throughout the facility need a detailed cleaning, including interior and exterior surfaces of refrigeration units, exterior surfaces of cooking equipment, shelving, and prep tables.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2010 - REPEAT OBSERVATION: Clean equipment/utensils were found stored in the mop sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2020 A (Utensils) - REPEAT OBSERVATION: Cleaned and sanitized silverware in bin stored with the food contact surface facing upward.
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2600 - REPEAT OBSERVATION: The dumpster is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3030 - Corrected During Inspection REPEAT OBSERVATION: No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - REPEAT OBSERVATION: Less than 50 foot candles of light was noted in the cooking area.
  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 - REPEAT OBSERVATION: The following physical structures are not maintained in good repair: Broken light fixture in the dish washing area, Paint peeling from floor in bar (the floor has been repainted, but continues to peel), Opening in wall behind chest freezer in bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - REPEAT OBSERVATION: The following physical structures in need of cleaning: IN GENERAL ALL FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY NEED A DETAILED CLEANING. The walls and ceilings are black, as if the facility had a fire or smoke damage since the painting last year. Floor/wall junctures have an excessive build up of debris. These unsanitary conditions are contributing to harborage conditions for pests.
  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:
Due to the number of repeat violations, you are required to attend an administrative conference at the Fredericksburg Health Department, located at 608 Jackson Street, Fredericksburg, Virginia 22401, on THURSDAY, SEPTEMBER 3, 2009 at 9:00 AM. Please be prepared to address the violations in this report and how you will take action to correct violations and maintain corrections.
Could not verify the cleanliness of the meat slicer because it had been used today and not yet cleaned.
Could not verify if proper date-marking procedures were being used because foods were prepared today or food packages opened than 24 hours ago.
Provided information on the restaurant smoking ban which takes effect on December 1, 2009.
2 employees have attended Food Safety Over Easy since the last inspection. Thank you!
ABBREVIATIONS: PP- Pizza Prep, SP- Sandwich Prep, RIC- Reach In Cooler, REF- Homestyle refrigerator. All temperatures recorded are internal temperatures.

July 27, 2009 (Follow-up)

Violations:

• 0060 - Critical REPEAT OBSERVATION: The person in charge does not have food safety knowledge and has not attended food safety training since the last inspection.
  Ensure the designated person in charge (PIC) is knowledgeable in food safety and the requirements of the regulations.
• 0820 A 2 - Critical REPEAT OBSERVATION: The following foods cold holding at improper internal temperatures: In the sandwich prep unit- Cheese 49'F, Salami 53'F, Ham 54'F, Shredded Cheese 51'F, Sliced Tomato 50'F, Feta Cheese 48'F, Pizza Cheese 53'F (ice was placed below the foods); In the Pizza Prep cooler- Pepperoni 49'F, Sausage 51'F, Cheese 43'F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical REPEAT OBSERVATION: The prepared ready-to-eat (RTE) foods in the refrigeration unit such as cooked sausage, cooked ground beef, and chicken wings are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Comments:
Today's inspection was to follow up on critical items only. A re-inspection will be conducted on all items from the report dated July 14, 2009 after August 13, 2009. Failure to correct violations may result in the revocation of the health department permit to operate.
Facility continues to have refrigeration issues. The service technician suggested replacing the sandwich prep unit.

July 14, 2009 (Routine)

Violations:

• 0060 - Critical REPEAT OBSERVATION: The person in charge (PIC) failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment in the 3-compartment sink. The PIC could not correctly identify the proper concentration of sanitizer in the dish machine. The PIC does not take action to ensure that foods are stored at the proper temperatures to reduce bacterial growth, which could lead to foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0260 - Corrected During Inspection Critical Shredded pizza cheese in the top of the pizza prep unit had mold growth. (Manager voluntarily discarded cheese)
  Ensure food is safe and unadulterated.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. The waitress handled lemon slices for customer's drink with her 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 OBSERVATION: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Container of raw shrimp stored on top of container of lettuce (corrected), Plate with raw steak sitting on top of condiment bottles (corrected).
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Corrected During Inspection REPEAT OBSERVATION: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Alfredo sauce in the reach in cooler.
  Store food in packages, covered containers, or wrappings.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Container of lemon slices stored in ice bin at soda machine.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0570 - REPEAT OBSERVATION: Wiping cloths improperly stored between use. Wet wiping cloths laying on counters and no sanitizer in wiping cloth bucket. The facility does not have bleach or alternative sanitizer for this purpose.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical REPEAT OBSERVATION: Several foods cold holding at improper internal temperatures: SANDWICH PREP UNIT- Gyro meat 59'F, Sliced tomatoes 59'F, Sliced ham 60'F, Salami 42'F, Shredded Cheese 57'F, Steak 59'F (foods relocated); WHITE REFRIGERATOR- Meatballs 58'F, Mozzarella cheese 49'F; TRUE REACH IN COOLER- Raw shrimp 53'F & 44'F, Chicken breasts 52'F, Tuna salad 47'F; PIZZA PREP UNIT- Pizza Cheese 49'F, Ground beef 53'F, Sausage 53'F & 50'F, Canned Mushrooms 50'F; FRIGIDAIRE REFRIGERATOR (bar)- Half & Half 52'F (the thermostat was adjusted); GLASS DOOR COOLER- Salami 48'F (st) (relocated)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical REPEAT OBSERVATION: The ready-to-eat (RTE) commercially processed chicken breasts, meatballs, and sliced deli meats in the refrigeration units were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods such as cooked spaghetti, ground beef, cooked sausage, tuna salad, etc. in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0960 1 - Critical REPEAT OBSERVATION: Cooked foods such as ground beef, pizza sausage, and peppers stored directly in plastic grocery bags.
  Replace with food grade storage bags or containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - REPEAT OBSERVATION: The plywood shelf along the back wall of the facility is not smooth, non-absorbent, and easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Corrected During Inspection REPEAT OBSERVATION: Thermometers not available in most refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - REPEAT OBSERVATION: Refrigeration equipment is not sufficient in number or capacity to meet the food storage demands of the establishment. Several refrigeration unit are not functioning properly to maintain foods at 41'F or below.
  Repair existing equipment or provide additional equipment necessary to maintain food items at 41'F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1560 - REPEAT OBSERVATION: There are several floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - A. REPEAT OBSERVATION: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: Doors to the sandwich prep cooler do not close properly, Door panel missing to the chest freezer in the kitchen, Handle missing to lid of pizza prep unit, Door panel missing on right side of pizza prep unit, Damaged lid to chest freezer in back room, Glass door cooler in bar leaking water on floor, Door to keg cooler does not stay closed. Also, several freezers need defrosted.
  A. Repair or replace the equipment.
• 1570 - B. REPEAT OBSERVATION: The door gaskets to the following equipment are in poor repair: Sandwich prep unit, White refrigerator in kitchen, True reach in cooler, Chest freezer in kitchen, Large Coca Cola reach in cooler, Pizza prep unit.
  B.Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - C. Unused or non-functioning equipment not removed from the premises: Juice machine in the bar, chest freezer in the bar.
  C.Remove any unused or non-functioning equipment from the premises.
• 1580 - REPEAT OBSERVATION: The cutting board at the sandwich prep station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1730 - REPEAT OBSERVATION: The food thermometer dial is cracked and it was not properly calibrated. The thermometer measured 80'F and it was approximately 100'F in the kitchen.
  Replace the thermometer and ensure it is calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1750 - REPEAT OBSERVATION: Manufacturer containers (Feta Cheese) were observed reused for the storage of salt and Parmesan cheese.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical REPEAT OBSERVATION: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer, tops of condiment jars, interior of the soda machine ice bin.
  Clean and sanitize these surfaces for food contact.
• 1800 - REPEAT OBSERVATION: The nonfood contact surface of equipment throughout the facility has accumulations of grime and debris. Equipment such as, but not limited to: Exterior and interior surfaces of all refrigeration units, exterior and interior surfaces of all cooking equipment, all wire shelving and prep tables throughout the facility, The mixer stand, top of the dish machine, bulk flour storage container, etc.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Beverage cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2010 - REPEAT OBSERVATION: Clean equipment/utensils were found stored in the mop sink. Waitress trays stored on the floor between the wall and the food prep table (corrected).
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2020 A (Utensils) - Corrected During Inspection Cleaned and sanitized silverware in bin with the food contact surfaces facing upwards.
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2600 - REPEAT OBSERVATION: The dumpster is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2840 - Carpeted floor mats provided in the restrooms.
  Remove carpeting and replace with approved floor material.
• 3030 - No disposable towels were provided at the hand washing lavatory in the woman's restroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - REPEAT OBSERVATION: Less than 50 foot candles of light was noted in the food preparation areas. 18 foot candles provided at the sandwich prep unit. 12 foot candles provided at the stove. 0 foot candles provided at the hand washing sink. (The PIC stated that he plans to add 2 light fixtures to the kitchen).
  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 - REPEAT OBSERVATION: The following physical structures are not maintained in good repair: Broken light fixture in the dish washing area, Paint peeling from floor in the bar, opening in wall behind chest freezer in the bar, Broken floor tile in the woman's restroom, Missing floor drain cover in the men's restroom, Hole in door to men's restroom (covered in tape).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - REPEAT OBSERVATION: The following physical structures in need of cleaning: FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY NEED A DETAILED CLEANING. The walls and ceilings are black, as if the facility had a fire or excessive smoke damage since the painting occurred last year. Floor/ wall junctures have an excessive build up of debris throughout the facility, including in the restrooms. These unsanitary conditions are contributing to the harborage of pests.
  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 - REPEAT OBSERVATION: Vent filters in the hood system are not being maintained in a clean condition. Severe grease and carbon buildup on the hood filters and hood system.
  Maintain hood system vent filters in a clean condition.
• 3270 - Critical Repeat REPEAT OBSERVATION: Harborage conditions exist. The facility is extremely unclean which provides a favorable environment for pests. Observed 1 live roach in the condensation bucket for the beer cooler. Observed several dead insect parts on the floor behind the Gibson refrigerator. Observed dead roaches in pest control devices.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Abbreviations: RIC- Reach In Cooler, PIC- Person In Charge, st- surface temperature, HH- Hot Holding, CC RIC- Coca Cola Reach In Cooler, EF RIC- EverFresh Reach In Cooler, REF- Refrigerator, SP- Sandwich Prep Unit, PP- Pizza Prep Unit.
Dish machine sanitizing at 100 ppm chlorine.
There is not adequate isle space between the ice machine and the hand washing sink. Move the ice machine back to allow at least 30 inches of isle space.
It was approximately 100 F degrees in the kitchen during my inspection.
There was no bleach available in the facility for sanitizing food contact surfaces washed by hand such as the slicer and for the storage of wiping cloths.
The last pest control treatment was conducted on 6/20/09 by Perma Treat.
Food Suppliers: US Foods
Due to the number of repeat observations, the facility is being placed under enforcement. A Notice of Violation has been issued and hand delivered. Failure to make the corrections may result in the revocation of your health department permit to operate.

October 23, 2008 (Follow-up)

Violation: 3270 - Critical Repeat Observed approximately 5 live roaches in glue traps next to Everfresh cooler and Coca Cola cooler. Observed 1 live roach on exterior wall of the reach in freezer and one live roach crawling up wall behind chest freezer. The last pest control treatment was on 10/14/08. The manager stated he will continue treatment every 2 weeks.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Continue to keep facility clean and organized to minimize harborage conditions.

October 08, 2008 (Follow-up)

Violation: 3270 - Critical Repeat Observed 4 live roaches in facility. Pest control has not serviced facility since before last inspection.
Contact pest control company for immediate service. Service should continue weekly or bimonthly until problem is resolved.
Comments:
Follow up to check for pests.

September 22, 2008 (Follow-up)

Violations:

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are such as lasagna and tuna salad 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.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration units such as open bag of chicken breasts, open bag of meatballs, sliced deli turkey, sliced deli roast beef, cooked spaghetti, etc. were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1320 - Corrected During Inspection Repeat There were no thermometers located inside several refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1560 - Repeat There are several floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists. (The PIC stated that he has someone working to correct this.)
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged: Door panel missing on the pizza prep cooler (on order), Damaged doors to chest freezers (PIC plans to replace these units), Right door to the beer cooler is duct taped.
  Repair the equipment or replace it.
• 2600 - Repeat The dumpster is stored on absorbent material. (The PIC stated that the landlord plans to pour a concrete pad under the dumpster).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas. 15 foot candles at the stove, 2 foot candles at the kitchen hand sink and ice machine, 15 foot candles at the slicer, 2 foot candles in the bar, 28 foot candles at the sandwich prep unit.
  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 - Repeat The following physical structures are not maintained in good repair: Damaged floor tiles in the woman's restroom near the toilet, hole taped over in men's restroom door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical 3 glue traps were full with dead roaches. 3 live roaches observed under glue trap when PIC picked it up. The last pest control treatment was on 8/28/08.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
This is a follow up to the inspection dated 8/11/08. All violations noted in the inspection have been corrected except the above. Continue working to correct those violations and maintaining facility.
Also investigated complaint received on 9/16/08. Last pest control treatment was on 8/28/08. Pest control scheduled to treat facility tomorrow. Facility is currently having treatment monthly. More frequent pest control treatments are necessary until the problem is resolved.
THE FACILITY HAS BEEN REMOVED FROM ENFORCEMENT AT THIS TIME. A FOLLOW UP INSPECTION WILL BE CONDUCTED FOR PESTS IN APPROXIMATELY 2 WEEKS.
ABBREVIATIONS: PIC- Person In Charge, SP- Sandwich Prep Unit, PP- Pizza Prep Unit, it- internal temperature, st-surface temperature.
The PIC has begun to implement the Risk Control Plan by posting proper refrigerator storage charts on refrigeration units and taking refrigeration temperatures. Please continue to use the Risk Control Plan.
The PIC stated that a 3 door refrigeration unit will be purchased and that his repair tech. has parts on order for some equipment.

August 11, 2008 (Follow-up)

Violations:

• 0450 C - REPEAT OBSERVATION: Utensil without handle (souflee cups) used to dispense foods such as spices and seasonings that are 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 - Corrected During Inspection Critical Repeat Raw shell eggs laying on bag of cooked sausage in the Coca Cola reach in cooler (corrected). 2 boxes of raw sandwich steak stacked on top of a box of mozzarella cheese in the Everfresh reach in cooler (corrected).
  Store raw meats, seafood, poultry, and shell eggs on shelving below ready-to-eat foods.
• 0480 - REPEAT OBSERVATION: Unlabeled squeeze bottles containing spices, oils, and dressings. Unlabeled sugar container.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Corrected During Inspection REPEAT OBSERVATION: Dispensing utensils improperly stored between uses. Ice scoop laying with the handle touching the ice in the soda machine ice bin.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Corrected During Inspection REPEAT OBSERVATION: Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Repeat The following foods cold holding at improper internal temperatures in the sandwich prep unit: Salami 48'F, Ham 48'F, Feta Cheese 43'F; The following foods cold holding at improper internal temperatures in the Kenmore refrigerator: Meatballs 43'F, Gyro meat 43'F. (Advised the Person In Charge to adjust thermostat in the Kenmore refrigerator and provide deeper pan for meats in the sandwich prep unit).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration units such as open container of anchovies, feta cheese, shredded mozzarella cheese, open bag of meatballs, open bag of chicken breasts, open box of gyro meat was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration units such as tuna salad (corrected), chicken wings, cooked sausage, and cooked spaghetti are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - REPEAT OBSERVATION: The nonfood contact surface of the wooden pallet used as a storage shelf next to the floor mixer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - REPEAT OBSERVATION: There were no temperature measuring devices located in several refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1560 - REPEAT OBSERVATION: There are several floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists. This also provides additional areas for pests to harbor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - REPEAT OBSERVATION: The following equipment was observed in a state of disrepair and damaged: Door panel missing on the pizza prep cooler, Damaged door to the chest freezer in the kitchen, Missing lid handle to the pizza prep unit, Numerous chipped plates and plastic drinking cups, Door to chest freezer in the back room, Right door to the beer cooler (duct-taped).
  Repair or replace the equipment.
• 1570 - REPEAT OBSERVATION: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: Ice accumulation in all chest freezers and reach in freezers.
  Defrost the freezers.
• 1570 - REPEAT OBSERVATION: The door gaskets to several refrigeration units are in poor repair, including: Sandwich prep unit, Kenmore refrigerator, True reach in cooler, Chest freezer in the kitchen, Pizza prep cooler; Everfresh reach in cooler; Coca Cola cooler; Gibson upright freezer.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1750 - Corrected During Inspection REPEAT OBSERVATION: Manufacturer ketchup bottles are washed and reused (bottles were discarded by person in charge).
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical REPEAT OBSERVATION: The following equipment food-contact surfaces were observed soiled to sight and touch: Round pizza pans and soda nozzles.
  Clean and sanitize these surfaces for food contact. Replace the pizza pans if unable to clean.
• 1800 - REPEAT OBSERVATION: The following nonfood contact surfaces have accumulations of grime and debris: Dust accumulation on ventilation pipe to the pizza oven, Interior surfaces of the glass door refrigerator in the bar (corrected).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2010 - REPEAT OBSERVATION: Clean equipment/utensils were found stored in the mop sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2600 - REPEAT OBSERVATION: The waste oil containers are stored on absorbent material (grass).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2600 - REPEAT OBSERVATION: The dumpster is stored on absorbent material (gravel and dirt).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - REPEAT OBSERVATION: Dumpster or outside refuse container was open or uncovered. The doors could not be closed because the landlord had a fence installed around the dumpster and it was placed too close to the back of the dumpster.
  Cover all waste containers when not in continuous use.
• 3045 - REPEAT OBSERVATION: The sign that notifies food employees to wash their hands is not clearly visible at the kitchen hand sink.
  Provide a sign/poster that is clearly visible to all employees
• 3080 - REPEAT OBSERVATION: Less than 50 foot candles of light was noted in the food prep areas. 2 foot candles noted at the kitchen hand sink and ice machine. 10 foot candles noted at the stove. 20 foot candles noted at the sandwich prep unit. 1 foot candle noted in the bar.
  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
• 3080 - REPEAT OBSERVATION: Less than 20 foot candles of light was noted in the men's and women's restrooms (5 foot candles noted in both).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3140 - REPEAT OBSERVATION: Employee personal items are not properly stored. Purses hanging on food and equipment storage shelving. Sunglasses sitting on top of Coca Cola reach in. Computer, keys, watch, cassette tape, and other personal items on shelf with food and take out food containers.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
• 3170 - REPEAT OBSERVATION: The following physical structures are not maintained in good repair: Some ceiling tiles in the back room do not fit properly, Damaged floor tiles in the woman's restroom near the toilet, Hole in men's restroom door, Paint peeling from floor in bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Repeat Air freshener and glass cleaner stored on shelf with wine.
  Containers of hazardous products must be located in an area that separate from food, equipment, utensils, linens or single service items.
• 3460 - Corrected During Inspection Critical REPEAT OBSERVATION: Vitamins stored on top of the Coca Cola reach in cooler where other food items are stored.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Comments:
Due to the number of repeat violations, you are required to attend an administrative conference at the Rappahannock Area Health District (Fredericksburg Health Department) on Wednesday, August 20, 2008 at 9:00am. You may wish to bring a translator with you to help you better understand the conversation during the meeting. The Rappahannock Area Health District is located at 608 Jackson Street, Fredericksburg, Virginia 22401. A letter will be sent to you confirming the conference time and date. Directions: take I95 North to Fredericksburg-Route 3 East, turn Left onto Lafayette Blvd., Turn left onto Jackson Street, building is on the Left. Phone number- 540-899-4797.
Perma Treat invoice dated 7/31/08 observed. Observed 2 live roaches during inspection and no flies. The overall cleanliness of the facility has greatly improved. Thank you.
ABBREVIATIONS: RIC- Reach In Cooler, st-surface temperature, SP- Sandwich Prep cooler, PP- Pizza Prep cooler, PIC- Person In Charge.

July 10, 2008 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical REPEAT OBSERVATION: Raw shell eggs stored above cooked chicken in the Everfresh reach in cooler. Raw sandwich steak stored on top of closed container of lettuce in the True reach in cooler. Raw shrimp stored over cooked pasta in the small Coca Cola reach in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Corrected During Inspection Critical REPEAT OBSERVATION: The following foods cold holding at improper internal temperatures in the sandwich prep unit: Sliced tomatoes 44'F, Shredded Cheese 57'F, Sliced ham 52'F, Salami 51'F, Spaghetti 52'F, Gyro meat 57'F. The ambient air temperature was 50'F. The maintenance technician has ordered a new part for the unit but it will not be in until next week. Foods were relocated to working refrigeration units.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not utilize the sandwich prep unit until it is properly repaired. Foods may be placed on ice in the top of the unit during lunch time, but must be removed and relocated during slow periods.
• 0830 - Critical REPEAT OBSERVATION: The following prepared ready-to-eat foods in the refrigeration units are not properly dated for disposition: Cooked spaghetti, cooked sausage, cooked lasagna, and tuna salad.
  REPEAT OBSERVATION: 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.
• 0830 - Critical The following ready-to-eat commercially processed foods in the refrigeration units were not properly dated for disposition after opening: Shredded mozerella cheese, feta cheese, precooked gyro meat, meatballs, precooked chicken breasts, and deli meats.
  Mark the "consume by" date once the commercially processed food package or container is opened. If the food is held at 41'F or below the food shall be served or sold within 7 calendar days.
• 3340 - Corrected During Inspection Critical Can of paint stored on shelf with foods.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This follow up inspection was conducted on critical items only. A follow up inspection will be conducted on all items noted on the report dated June 26, 2008 on or after July 25, 2008.
If 3 or more critical repeat violations or 10 total repeat violations occur during the next inspection, you will be required to attend an administrative conference.
I did not observe any live roaches during today's inspection. Facility is continuing weekly pest control treatments. Thank you.
The person in charge was able to correctly answer my questions related to food safety. I also demonstrated how to calibrate a food thermometer.

June 26, 2008 (Routine)

Violations:

• 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage. The person in charge has no formal food safety training and did not take active managerial control to correct critical violations.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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.
• 0160 - Critical A food employee failed to wash her hands after drinking from an open beverage container and continued to prepare food at the grill.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical REPEAT OBSERVATION: Employee is drinking from an uncovered container (bottled beverage) in the food preparation area.
  Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0240 - Male food employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans): 1 dented and several rusted cans of unlabeled food stored with canned clams, rusted cans of pizza sauce in the Gibson refrigerator.
  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.
• 0450 C - Utensil without handle (souflee cups) used to dispense foods such as spices and seasonings that are 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 Raw hamburger stored on shelf above cheese in the Everfresh reach in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Container of bbq sauce sitting on top of the Kenmore refrigerator (discarded). 2 open bags of salt next to the floor mixer.
  Store food in packages, covered containers, or wrappings.
• 0480 - REPEAT OBSERVATION: Unlabeled squeeze bottles containing spices, oils, and dressings. Several unlabed canned foods stored with canned clams.
  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 - Dispensing utensils improperly stored between uses. The ice scoop is laying with the handle touching the ice in the soda machine ice bin.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Wiping cloths improperly stored between use. Wet cloth laying on sandwich prep unit and wet cloth stored below cutting board on sandwich unit.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Several food jars and containers are heavily soiled such as pickle and pepper jars on storage shelf and container of ricotta cheese in the pizza prep unit.
  Protect food from miscellaneous sources of contamination.
• 0820 A 2 - Critical REPEAT OBSERVATION: Observed the following foods cold holding at improper temperatures: In the sandwich prep unit- Salami 56'F (it), Ham 55'F (it), Shredded Cheese 51'F (it), Raw sandwich steak 48'F (it), Gyro meat 44'F (it); In the Kenmore refrigerator- ALL FOODS: Cooked sausage 67'F (it), Lasagna 68'F (it), Whole deli ham 63'F (it), Meatballs 66'F (it) (ALL FOODS WERE DISCARDED); In the True reach in cooler- Cooked chicken wings 44'F (it), Cucumber sauce 44'F (it); In the pizza prep cooler- Ricotta cheese 44'F (it); In the glass door reach in cooler at the bar- Half & Half pc's 60'F (it), Provolone cheese 56'F (st); In the beer cooler- Feta cheese 55'F (st), Salami 52'F (the door to this unit was left open)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: Spaghetti, lasagna, cooked sausage, tuna salad.
  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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit are not properly dated for disposition after opening: Shredded mozzerella cheese, feta cheese, precooked gyro meat, meatballs, pre-cooked chicken breasts, cucumber sauce, ricotta cheese, sliced salami.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0960 1 - Critical Foods stored directly in plastic grocery bags in the reach in cooler and freezers.
  Replace the grocery bags with food grade storage bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - REPEAT OBSERVATION: The nonfood contact surface of the following equipment are not corrosion resistant, nonabsorbent, and/or smooth: Wooden table near the dish machine- , the bottom of the table has peeling paint. The wooden pallet used as a storage shelf, Plywood wall shelving in the back room.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - REPEAT OBSERVATION: Thermometers not available in most refrigeration and freezer units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - REPEAT OBSERVATION: Refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment. Several refrigeration units are not working properly to hold foods at 41'F or below.
  Provide additional refrigeration necessary to maintain food items at 41'F or below. 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.
• 1530 - REPEAT OBSERVATION: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. ( I provided a strip of test kit for the employees to use while manually washing dishes).
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The kitchen hand sink is not sealed to the adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1560 - There are several floor mounted freezers and refrigerators that are not elevated off the floor or sealed to the floor. A cleaning hazard exists. This also provides additional areas for pests to harbor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - REPEAT OBSERVATION: The door gaskets to several refrigeration units are in poor repair, including: Sandwich prep unit, Kenmore refrigerator, True reach in cooler, Chest freezer in kitchen, Pizza prep cooler, Ever Fresh reach in cooler, Coca Cola cooler, Gibson upright freezer.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: Sandwich prep cooler has frost accumulation on the condenser unit, Broken produce drawer to the Kenmore refrigerator, Ice accumulation in all chest freezers and reach in freezers.
  Defrost all freezers. Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - REPEAT OBSERVATION: The following equipment was observed in a state of disrepair and damaged: Ice machine not functioning, Damaged door to the chest freezer in the kitchen, Numerous chipped plates, Door panel missing on the pizza prep cooler, Missing lid handle to the pizza prep unit, Numerous plastic drinking cups have chipped rims, Damaged wooden table in back room next to dish machine, Several cracked plastic food storage containers, Door to the chest freezer in the back room that is labeled "Jose Flores", Exterior surfaces of the chest freezer labeled "Jose Flores" is rusted, Beer cooler in poor repair- right door is duct taped and the middle door does not close (a keg is holding it closed).
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The inuse cutting board at the sandwich unit is scored. The food contact surface is no longer easily cleanable.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1730 - The food thermometer measured 180'F at room temperature- it was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Replace thermometer if unable to calibrate. Thermometer should read 32'F in ice water.
• 1750 - REPEAT OBSERVATION: Ketchup bottles are washed and reused.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of the ice machine, Cutting board in use at the sandwich prep unit is stained, Baking sheets on shelf in storage are unclean, Soiled coffee cups and saucers on shelf below prep table, Round pizza pans in storage have severe grease accumulation, Under side of the ice bin lid and interior parts of the ice bin at the soda machine, Soda nozzles, Meat grinder.
  Food contact surfaces shall be clean to sight and touch. Clean and sanitize these surfaces for food contact.
• 1800 - REPEAT OBSERVATION: IN GENERAL, ALL NON-FOOD CONTACT SURFACES ARE EXTREMELY UNCLEAN, including but not limited to: Kitchen hand soap dispenser, light switches, telephones, shelves and interior of the sandwich prep unit, exterior surfaces of the Kenmore refrigerator, interior surfaces of the Kenmore refrigerator, Inside cabinet area to fryer, Exterior surfaces of the stove and grill, Dust accumulation of ventilation pipe to the pizza oven, Storage shelving in the kitchen, all shelving and tables, and prep drawers throughout the kitchen, Shelving and interior of the pizza prep unit, Shelving above the pizza prep unit, Interior of the Ever Fresh cooler, Interior of the Coca Cola cooler, Drain trough of the soda machine, Shelving and tables in the dish washing area, Exterior surfaces of the bulk flour bin, Mixer stand, Interior surfaces of the Gibson refrigerator and freezer, Interior surfaces of the beer cooler in the bar, Interior surfaces of the glass door refrigerator in the bar.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment washed in the dish machine were not being sanitized. 2 drying agents were connected to the dish machine. No chemical sanitizer is available in the facility for the dish machine. (The 3-compartment sink was set up).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Utilize the 3-compartment sink for washing, rinsing, and sanitizing dishes until sanitizer is provided and you can ensure the dish machine is functioning properly.
• 2000 - Clean plates in the cooking area and silverware in the back room were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2010 - Clean equipment/utensils were found stored in the mop sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2350 ii - Plumbing in poor repair. The dish machine discharges into a bucket.
  Repair and maintain all plumbing components and fixtures.
• 2600 - The dumpster is stored on absorbent material (gravel and dirt).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2600 - The waste oil containers are stored on absorbent material (grass).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - REPEAT OBSERVATION: Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self closing. The back door does not close tightly. The back door was opening and closing when the wind was blowing allowing flies to enter the facility. The door knob is not attached properly, also allowing insects to enter to facility.
  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.
• 3020 - Soap was not provided at the hand washing lavatory in the woman's restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the hand washing sink in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the restrooms. 5 foot candles noted in both the men's and woman's restrooms.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 50 foot candles of light was noted in the food prep areas. 2 foot candles noted at the kitchen hand sink and ice machine. 8 foot candles at the stove. 20 foot candles at the sandwich prep unit. 18 foot candles at the pizza prep unit. 1 foot candle of light in the bar. IT IS VERY DARK IN THE KITCHEN AND MAKES IT DIFFICULT TO SEE PROPERLY FOR CLEANING.
  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
• 3140 - Employee personal items not properly stored. Purses hanging on food and equipment storage shelving. An employee moved her purse to the food prep table. A shoe was on the storage shelf with foods. A knitting needle laying on shelf with foods and equipment, mail laying on packages of linguini, nail polish on cart in waitress area, 2 soccer balls under mop sink, 2 pairs of sunglasses sitting on small Coca Cola cooler, employee clothing sitting on boxes of food handlers gloves, ash tray with cigarette on shelf with wine bottles.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
• 3170 - The following physical structures are not maintained in good repair: Missing floor tiles below the stove and pizza oven, Gap in floor/wall juncture in waitress area near cash register, Ceiling light cover missing in dish washing area, Some ceiling tiles in the back room do not fit properly, Damaged rubber strip on the floor near the mixer stand, Damaged floor tiles near the toilet in the woman's restroom, Hole in men's restroom door, Paint peeling from floor in the bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - REPEAT OBSERVATION: The following physical structures in need of cleaning: IN GENERAL, ALL PHYSICAL STRUCTURES ARE EXTREMELY UNCLEAN, ESPECIALLY FLOORS, WALLS, AND CEILING TILES THROUGHOUT THE KITCHEN, including but not limited to: Floors below fryers and stove (harborage conditions), floors below pizza oven, sandwich prep unit, pizza prep unit and below all equipment and shelving, floors under and around the Coca Cola reach in and Ever Fresh cooler (a cleaning hazard exists), walls and ceiling tiles stained in the cooking area, floor/wall junctures near the cash register area, floors below wooden pallet where canned goods are stored near mixer, walls in the men's restroom, floors in the bar.
  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 fans in both restrooms are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Critical Repeat Harborage conditions exist. Facility is extremely unclean, including floors, walls, and non-food contact surfaces of equipment which provides a welcoming environment to pests.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Repeat Methods are not being used to control pests. Facility has a roach and fly infestation. Observed numerous live roaches of all life stages throughout the facility. Observed 5 roaches on the wall near the hand sink when I first arrived. Observed 4 live roaches on the wall behind the sandwich prep unit. Observed several dead roaches and 1 live roach in the prep table drawer next to the sandwich prep unit. Observed 1 dead roach on a coffee cup stored below the prep table. Observed 1 live roach crawling on the prep table. Observed 1 live roach crawling on the floor in front of the prep table. When washing my hands, I went to get a paper towel out of the dispenser and some boxes that were sitting on the paper towel dispenser fell- there were 3 live roaches on those boxes. Observed 2 live roaches crawling on the interior part of the door to the Kenmore refrigerator. Observed a live roach in the condensation bucket that is in the bar. Observed 2 live roaches on the table in the dining room where the menus are located. Observed several other live roaches in the kitchen area. Observed numerous live flies throughout the facility, especially in the back room near the floor mixer. The back door is left open, which allows flies to enter the facilty. PEST CONTROL TREATED THE FACILITY THIS MORNING PRIOR TO MY ARRIVAL.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Spray bottle of glass cleaner stored on shelf with food items in the cooking area. 409 cleaner stored next to meat grinder in the dish washing area. Kerosine stored next to bottled sodas in the back room.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3370 - Critical Containers previously used to Joy dish washing detergent are being used to store foods.
  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.
• 3460 - Critical Orajel stored on cart with food items in waitress area. Tylenol stored on food storage shelf in cooking area. Vitamins stored on top of the small Coca Cola refrigerator. Whey protein stored on top of the Gibson refrigerator.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Comments:
Observed employees wearing gloves when handling ready to eat foods- Thank you!
Observed Perma Treat invoice from this morning. The technician wrote the following statement on the report, "Roaches really bad but they are treating home defense after I treated". Ensure that pesticides and insecticides are only applied by a Certified Pest Control Operator. Pest control treatment will not be effective unless the facility conducts a detailed cleaning. You are not permitted to apply your own pesticides or insecticides. Facility has agreed to voluntarily close the facility to conduct a thorough cleaning and a second pest control treatment by Perma Treat.
ABBREVIATIONS: RIC- Reach In Cooler, SP- Sandwich Prep Cooler, PP- Pizza Prep Cooler, HH- Hot Holding, st- surface temperature, it- internal temperature, PIC- Person In Charge.
Ensure that PIC is knowledgeable in employee health policies and reporting procedures when an employee has certain symptoms or diagnosed with food-borne illnesses
Having 3 or more critical repeat violations or 10 total repeat violations places a facility under enforcement which may lead to the revocation of the health permit to operate. Due to the number of repeat violations a Notice of Violation has been issued. All critical hazardous must be corrected within 10 days and all non-critical hazards must be corrected within 30 days.
Food suppliers: Richmond Restuarant, US Foods, Sebastiano Farm Produce (Petersburg, VA)

June 20, 2007 (Follow-up)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken and ground meat.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles at the drink station.
  Clean and sanitize these surfaces for food contact.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.Outer opening of back door is not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3270 - Critical Harborage conditions exist - observed several flies throughout facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Facility is in the process of getting bids to replace carpeting at the drink station as well as the rest of the floors throughout with new tile flooring. PIC is also in the process of replacing damaged chest freezers with an outside walk in freezer and walk in cooler. A new pizza prep unit is on order. PIC is registering for the July 18, 2007 Overeasy class. Pest Control Company services facility once a month. Recommended to PIC to install fly lights or outer screen doors; and to put a door sweep around the outer opening of the back door. Facility has installed fencing around the dumpster. PIC has purchased a power washer to aid in keeping facility clean.
Facility is no longer under enforcement.

May 22, 2007 (Other)

Comments:
Reviewed Foodservice Establishment Evaluation Report and Notice of Violation with operator

May 21, 2007 (Other)

Comments:
Prepared Foodservice Establishment Evaluation Report.

May 18, 2007 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Corrected During Inspection Critical Repeat The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed making subs with 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.
• 0450 - Critical Food employee failed to wash his or her hands before putting on new gloves.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0480 - Corrected During Inspection Repeat Unlabeled container of cooking oil on the pizza oven.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen shrimp - observed shrimp in container on top of reach in cooler.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Repeat Chicken @ 49'F in True RIC and sausage @ 46'F in the pizza prep unit - 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.
• 1060 - The nonfood contact surface of the wooden top of the table which holds the coffee maker is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in several refrigeration/freezer units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Chest freezers were overstocked and not sufficient in number or capacity to meet the food storage demands of the establishment. Not able to close the lids of chest freezers properly.
  Provide additional EQUIPMENT necessary to maintain food items at TEMPERATURE. 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 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 gasket of the pizza prep unit is damaged.
  Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
• 1570 - Interior lids of both chest freezers were observed in a state of disrepair and damaged; flour bin is in disrepair.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of tuna salad.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine, the soda nozzles at the drink station, mixer, flour bin and the can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the dry storage shelving has accumulations of grime and debris. Beer cooler at the bar is dirty. Gaskets at the pizza prep unit are mildewed.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2840 - Carpeting installed as floor covering at the drink station and the carpet matting by chest freezing.
  Remove carpeting and replace with approved floor material.
• 2930 - (CORRECTED DURING INSPECTION BY CLOSING BACK DOOR) Back door of facility observed open - outer opening of the food establishment is not protected against entry of insects and rodents. When closed, back door has gaps.
  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 Floors and ceilings are not maintained in good repair. Floor in back storage area in need of painting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Physical structure throughout facility, especially under and behind equipment and at the floor/wall junctures - 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.
• 3270 - Critical Methods are not being used to control pests Observed numerous flies throughout facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Facility has a direct connection under the 3 compartment sink. Per PIC dishmachine has an audible sanitizing alarm. Ensure all refrigeration units are set at 36'F to 38'F in order to keep all potentially hazardous foods at 41'F or lower.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Enforcement policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non critical violations places an establishment under enforcement which can result in revocation of the Health Department permit.
Facility is under enforcement. A Notice of Violation has been issued.

May 01, 2006 (Routine)

Violations:

• 1320 - Repeat There was no temperature measuring device located SEVERAL REFRIGERATION UNITS.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat Physical structure is not maintained in good repair. NUMEROUS HOLES IN WALLS THROUGHOUT FACILITY, CEILING TILE IN MEN'S RESTROOM, AND FLOOR TILE NEAR GRILL, FLOOR IN BACK STORAGE AREA OF FACILITY IN NEED OF PAINTING AND FLOOR IN BAR AREA IN NEED OF PAINTING.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3490 - Repeat WATCH AND OTHER PERSONAL ITEMS - stored in such a way that they could contaminate FOOD ITEMS ON THE DRY STORAGE SHELF ACROSS FROM THE PIZZA PREP UNIT.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Facility is a smoking establishment.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator

March 27, 2006 (Routine)

Violations:

• 0220 - Critical Repeat The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. DENTED CAN OF TOMATOES ON STORAGE SHELVING IN BACK ROOM.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. OBSERVED GROUND BEEF STORED OVER GREEN PEPPERS IN JUICE COOLER.
  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 - Corrected During Inspection Repeat Unlabeled food container OF FLOUR.
  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.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. BOWL OF CUT LEMONS STORED IN ICE DRAWER AT DRINK MACHINE.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0610 - Repeat OBSERVED BOXES OF CANS OF TOMATOES AND SALAD OIL stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0800 - Corrected During Inspection Critical GROUND BEEF SAUCE noted not being adequately cooled to prevent the growth of harmful bacteria. TEMPERATURE MEASURED AT 89'F FOR GROUND BEEF SAUCE MADE LAST NIGHT.
  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. GROUND BEEF SAUCE DISCARDED.
• 0820 - Corrected During Inspection Critical Repeat GROUND BEEF SAUCE 89'F - 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.
• 1320 - Repeat There was no temperature measuring device located SEVERAL REFRIGERATION UNITS.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - Repeat The HANDSINKS IN THE MEN'S AND LADIES RESTROOMS ARE not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER, ICE MACHINE, MIXER, GIBSON FREEZER
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. DRY STORAGE SHELVING ACROSS FROM PIZZA STATION, ALL REFRIGERATION AND FREEZER UNITS, MICROWAVE NEXT TO SALAD PREP UNIT
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Repeat Clean SPOONS NEXT TO MICROWAVE AND DISHES THROUGHOUT FACILITY were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Repeat Single service ITEMS observed unprotected from contamination AT THE CASH REGISTER.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - The handwash station at the KITCHEN AREA is being used for purposes other than washing hands. OBSERVED EMPLOYEE DUMPING PASTA COOKING WATER IN HANDWASHING SINK.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - Plumbing connections under the HANDSINK AT KITCHEN AREA are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2710 - Miscellaneous refuse stored unprotected from pests and rodents outside the BACK DOOR OF establishment.
  Properly dispose of all refuse with food residue to prevent pest activity.
• 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb OVER THE 3 COMPARTMENT SINK IS not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3150 - Corrected During Inspection 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.
• 3170 - Repeat Physical structure is not maintained in good repair. NUMEROUS HOLES IN WALLS THROUGHOUT FACILITY, CEILING TILE IN MEN'S RESTROOM, AND FLOOR TILE NEAR GRILL, FLOOR IN BACK STORAGE AREA OF FACILITY IN NEED OF PAINTING AND FLOOR IN BAR AREA IN NEED OF PAINTING.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Physical structure THROUGHOUT FACILITY - ESPECIALLY UNDER EQUIPMENT AND AT FLOOR WALL JUNCTURES - 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.
• 3380 - Corrected During Inspection Critical CHLORINE SANITIZER being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CHLORINE SANITIZER CONCENTRATION LEVEL MEASURED AT 200 PPM IN WET WIPING CLOTH BUCKET.
  Utilize only CHLORINE SANITIZER that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3490 - Repeat WATCH AND OTHER PERSONAL ITEMS - stored in such a way that they could contaminate FOOD ITEMS ON THE DRY STORAGE SHELF ACROSS FROM THE PIZZA PREP UNIT.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

March 02, 2006 (Routine)

Violations:

• 0140 - Critical Improper handwashing procedures observed. OBSERVED EMPLOYEE WASH HANDS LESS THAN 20 SECONDS.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0220 - Critical The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. OBSERVED EMPLOYEES HANDLING LETTUCE AND CHEESE WITH BARE HANDS AND MAKING SANDWICHES WITH 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 - Critical Unwrapped or uncovered food in the RICOTTA CHEESE AND ONIONS IN PIZZA PREP UNIT.
  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. RAW BEEF STORED OVER PEPPERONI.
  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 OF FLOUR AND SUGAR.
  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 - Corrected During Inspection In-use utensils improperly stored between use. ICE SCOOP STORED WITH HANDLE IN ICE IN ICE MACHINE NEAR CASH REGISTER.
  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 - OBSERVED BOXES OF CANS OF TOMATOES AND SALAD OIL stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Cheese IT in Pizza Prep Unit 49'F - 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.
• 0820 - Corrected During Inspection Critical Repeat Cheese IT in Salad Prep Unit 48'F, Salami IT 54'F and Cheese IT 51'F in Kenmore RIC - cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device located in the REFRIGERATION UNITS.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The HANDSINKS IN THE MEN'S AND LADIES RESTROOMS ARE not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - THE FOLLOWING EQUIPMENT was observed in a state of disrepair and damaged. MIXER LEAKING OIL ON FLOOR, AND TOP OF FREEZER
  Repair the MIXER 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 MIXER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: NUMEROUS CONTAINERS OF SPICES AND OTHER FOOD ITEMS, MICROWAVE NEXT TO COFFEE MACHINE, CAN OPENER, ICE MACHINE, MIXER
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. DRY STORAGE SHELVING ACROSS FROM PIZZA STATION, ALL REFRIGERATION AND FREEZER UNITS, MICROWAVE NEXT TO SALAD PREP UNIT
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination THROUGHOUT FACILITY.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean SPOONS NEXT TO MICROWAVE AND DISHES THROUGHOUT FACILITY were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Corrected During Inspection Critical The handwashing facility located IN THE KITCHEN AREA is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the PITCHER preventing its use.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulb OVER THE 3 COMPARTMENT SINK IS not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing SINK IN THE KITCHEN AREA.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 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.
• 3170 - Repeat Physical structure is not maintained in good repair. NUMEROUS HOLES IN WALLS THROUGHOUT FACILITY, CEILING TILE IN MEN'S RESTROOM, AND FLOOR TILE NEAR GRILL, FLOOR IN BACK STORAGE AREA OF FACILITY IN NEED OF PAINTING AND FLOOR IN BAR AREA IN NEED OF PAINTING, HOLE IN BACK SCREEN DOOR.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure THROUGHOUT FACILITY noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical Containers of GLASS CLEANER ON SHELF ABOVE MOP SINK, WD 40 STORED NEXT TO SPICES ON STORAGE SHELVING ACROSS FROM PIZZA PREP STATION, AND DECON AND BATTERY STORED NEXT TO YEAST BY MOP SINK are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. CAN OF RAID
  Remove unnecessary poisonous or toxic materials.
• 3480 - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container OBSERVED OTC MEDICINES ON STORAGE SHELF NEAR PIZZA STATION
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 3490 - Corrected During Inspection PURSES, MAKEUP KIT, WATCH, COATS AND COMB stored in such a way that they could contaminate FOOD ITEMS ON THE DRY STORAGE SHELF ACROSS FROM THE PIZZA PREP UNIT.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigeratorWIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator

April 14, 2005 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical Salad prep - ham 56'F, salami 64'F, cheese 60'F and Pizza prep - cheese 56'F, italian sausage 46'F, and pepperoni 48'F - cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Discussed the following with PIC;
- Eggs stored above RTE food
- Replace or paint storage table with wooden top
- Remove towels under cutting boards
- Replace cutting boards
This inspection limited to temperature check only. .

March 11, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the floor behind grill and the wall behind the pizza prep table had accumulations of food and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Ceiling tiles in men's room and in dishwashing area; floor surface in kitchen area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0820 - Critical Meatballs (50 F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. PHF moved from refrigerator that is not working properly.
• 1730 - Homestyle refrigerator next to fryer was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard and replace the to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 0060 - Critical The person in charge has not attended a food safety class. CORRECTED Renee has attended food safety classes, is familiar with teemperature requiremens, sanitizing solutions and personal hygiene.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

Comments:
Dish machine is operating properly. The restaurant is in the process of being upgraded, painting and tiling is being done, the equipment is being upgraded.

April 03, 2003 (Routine)

Violations:

• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dough mixer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.