July 09, 2009 (Routine)

January 08, 2009 (Routine)

• 3-501.16A2 - Critical Sandwiches in the front display cooler were at 49 and 50 degrees F.
  The sandwiches were voluntarily thrown out.
• 5-202.11A - Critical A tower rinsing unit was in use in the front sink without proper backflow prevention installed.
  Add backflow preventer before using tower rinse again.
• 5-501.17 - 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.
• 6-501.11 - Teh front display cooler evaporator coils and grill were dusty and possibly contributing to high temperatures in this unit.
  Clean coils more often.

June 26, 2008 (Follow-up)

June 26, 2008 (Routine)

• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-501.11A - The dishwasher machine was not draining well.
  Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-303.11B - Inadequate light was noted in the True 2-door cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.12A - Physical structure (floors under the storage shelf) was 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.

December 10, 2007 (Routine)

• 3-501.16A2 - Critical Whole milk on a counter for customer service was at 43 degrees F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-601.11A - Critical 2. The ice machine contained potable water contact areas that were covered with mold growth.
  2. Clean the interior of the ice machine as often as needed to assure that ice is not contaminated.
• 4-601.11A - Critical 1. The following utensils were observed soiled to sight and touch: Pitchers used for blending various drinks were rinsed between uses on the rinse-o-matic with cold water. The rinse action was observed to leave milk residue on the pitcher . It was said that the pitchers may be run through the dish machine every four hours, but no visible procedure appeared to be in place to assure that this important task was being accomplished.
  1. Clean and sanitize these surfaces for food contact and assure that they are cleaned often enough to not allow the growth of bacteria.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). The procedure demonstrated by the kitchen personnel of placing 5 cups upright in a rack and interrupting the cycle just prior to the sanitizing cycle is not acceptable. The sanitizer at the correct concentration must be on the food contact surfaces at the conclusion of the sanitizing cycle.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose for the rise-o-matic pitcher washer extended below the flood rim level of the sink basin. Our Richmond Office determined that there is no acceptable backflow device built into the rense-o-matic device.
  Put a continuous pressure backflow preventer on the hose bib prior to the hose attachment for the rinse-o-omatic device. .

April 16, 2007 (Routine)

• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive condensation. New oven installed at the front service counter.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.111D - Repeat Harborage conditions exist. Fruit/drain flies observed throughout the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - 1. Drains throughout the facility observed with food and other soil build up. 2. Drain under the water dispenser observed with slime and other soil build up. 3. Floors - under/around equipment observed with food and other soil build up.
  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.

October 30, 2006 (Follow-up)

October 20, 2006 (Routine)

• 4-703.11C - Critical Dish washer not sanitizing equipment and utensils. Sanitizer concentration detected at 0 ppm.
  Repair/service dish washer to meet the required sanitizing concentration level of 50 ppm
• 6-501.111D - Harborage conditions exist. fruit/drain flies observed throughout the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. 1. Seek the advise of your professional pest control service. 2. Treat/service all drains. Please keep copies of pest control service report on site for review by the Health Department.

March 28, 2006 (Routine)

• 3-304.14D - Corrected During Inspection Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 4-204.112A1 - There was no thermometer in the front display cooler.
  Provide a thermometer to monitor the ambient temperature of the unit.
• 4-903.11A3 - Single service articles observed on the floor in the back storage room.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

September 15, 2005 (Routine)

March 04, 2005 (Routine)

• 4-903.11B2 - Corrected During Inspection Clean single items were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at the front counter with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.1.At the front counter.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.