October 07, 2009 (Routine)

• 1570 - Corrected During Inspection A sauce pot was found to be pitted. was observed in a state of disrepair and damaged.
  Replace the sauce pot .
• 1800 - The nonfood contact surface of the ice machine slide tray has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 02, 2009 (Routine)

August 04, 2008 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) turkey and pureed chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - Corrected During Inspection The food contact surface of the cookware is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and any cookware necessary to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1750 - Manufacturer containers were observed reused for the shelving of food in the walk-in freezer.
  Discontinue the reuse of manufacturer containers for shelving of food. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: internal surfaces of the convection oven.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust hood filter system has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Corrected During Inspection The robot coupe and knives 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.
• 2000 - Corrected During Inspection Clean disposable utensils were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

April 23, 2008 (Routine)

January 16, 2008 (Routine)

• 0820 2 - Critical Egg salad and sliced tomato cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - The food contact surface of the cookpots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookpots to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use an ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C -
  
• 1800 - The nonfood contact surface of the walk-in cooler shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2740 - The dumpster area has an accumulation of soil debris on the ground surfaces around the dumpster.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - walk-in cooler floors 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.

October 17, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Egg salad cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

July 05, 2007 (Routine)

March 23, 2007 (Follow-up)

• 1040 - Repeat Wooden shelves are being used as food contact surfaces in the dry storage area.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1100 - Repeat The food contact surface of the pots, pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

March 13, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw eggs stored over ready to eat food in the True sandwich refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Unlabeled food containers in the dry storage area.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1040 - Wooden shelves are being used as food contact surfaces in the dry storage area.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1100 - The food contact surface of the pots, pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dishwasher and dishwasher curtains, oven mitts, can opener holder and can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine exterior severely rusted, exterior surfaces of sheet pans hascarbonized food deposits.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the exhaust hood system, food ingredient (flour, sugar) container exterior surfaces has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 50 foot candles of light was noted in the food preparation 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
• 3180 - Repeat Floors in mop room, walk-in freezer and food preparation area in the 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.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

December 12, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw (some cracked) shell eggs were found stored above margerine and pickles.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1060 - The nonfood contact surface of the wood storeroom shelving is not corrosion resistant, nonabsorbent, and/or smooth. (The Hermitage has already begun these replacements).
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The ice machine in the nain prep area has rust on the outside where the compressor unit is attached and was observed in a state of disrepair and damaged.
  Repair the rust 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 rusting areas replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the can opener blade and holding assembly; the mop room area; and several fry pans (outside getting carbon built up) have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2700 - The waste storage container for the facility is in disrepair. (broken lid). The Hermitage has already ordered trash dumpster compacters to be delivered)
  Replace the waste storage container lid.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the the warewash area and the tray line 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
• 3170 - Repeat Walls, ceilings, and floors are in need of repair in some areas. The Hermitage is in the process of applyng to have these items repaired and then maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The tile wall behind the dish machine and the floors in the storeroom under the shelving and the mop room area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 18, 2006 (Routine)

• 0260 - Corrected During Inspection Critical Cracked raw shell egg in crate inside True 2-door low-boy refrigerator is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0380 - Corrected During Inspection Critical Dented can of Trio mashed potatoes observed stored on shelf in dry storage room.
  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.
• 1060 - The nonfood contact surface of the wooden shelves in dry storage room are 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.
• 2350 ii - Faucet fixture at employee handsink in warewashing area is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Several quarry floor tiles are broken near automatic ice machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Corrected During Inspection Critical Plastic spray bottle containing an unknown cleaning agent is not properly labeled. Bottle observed stored on shelf in mop storage closet.
  Discard unidentifiable toxic liquid. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 27, 2005 (Routine)

• 0260 - Corrected During Inspection Critical 2 - dented cans were found in the dry storage room.
  Remove cans and return to vendor
• 1060 - Repeat Shelving inside of reach-in Hobart refrigerator is rusted and in disrepair.
  Replace or resurface the shleving.
• 1570 - Walk-in freezer has an accumluation of ice build-up around the compressor.
  Have freezer serviced for repairs.
• 1600 - Corrected During Inspection Scaling build-up inside of mechanical warewashing machine.
  Clean and remove scale build-up to prevent contamination.
• 1770 A - Corrected During Inspection Critical Hobart mixer attachment mechanism is covered with dry food debri.
  Clean food-contact surfaces that are exposed to food splash shall be cleaned to sight and touch.
• 1780 - Corrected During Inspection Critical Equipment such as ice bins and enclosed components of equipment such as drop plate interior surfaces are soiled with rust.
  Clean at a frequencey specified by the manufacturer, or at a frequency necessary to preclude accumulation of soil or mold.
• 3180 - Walls, ceiling s and attachments to walls and ceilings are soiled with dust.
  The physical facilities shall be cleaned as often as necessary to keep them clean.

July 27, 2005 (Routine)

• 1060 - Repeat The nonfood contact surface of the 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 - Corrected During Inspection The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1800 - The nonfood contact surface of the door gaskets of six door on the Excelsor refrigerator has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2830 - Floor and wall juncture next to the refigerator not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3080 - Less than 50 foot candles of light was noted over the stove.
  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 - Tiles by the icecream freezer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 04, 2004 (Routine)

• 1060 - The nonfood contact surfaces of storage room shelves are 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.
• 3180 - Walk in refrig. floor in need of cleaning.[esp. under storage shelves]
  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.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.[40-45 PSI]
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.