August 18, 2009 (Follow-up)

• 0450 C - The ice scoop handle was laying in the ice 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.
• 0770 - Repeat Some Frozen foods in the walk in refrigerator are not maintained frozen. The thermometer in the unit showed 32 degrees F
  Ensure frozen food is maintained frozen.
• 0820 A 2 - Critical Repeat FOOD in the front freezer and chicken box, cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 1900 - Corrected During Inspection 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 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Test the dish machine at opening and dinner time daily.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dish 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 The floor in the dining room and the kitchen and the wall at the grill is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 17, 2009 (Routine)

• 0160 - Critical The only soap in the establishment was in the restrooms. There was no soap in food prep areas. A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0770 - Frozen foods in the walk in refrigerator are not maintained frozen. The food is 34 degreesF.
  Ensure frozen food is maintained frozen.
• 0820 A 2 - Critical Repeat FOOD in the walk in cooler, beer cooler, front freezer, chicken box, cold holding at improper temperatures.
  Discard chicken that was stored in the third walk in cooler as it was noticed to be out of temperature at 8 am according to the manager and is 54 - 56 degrees at 3 pm. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the sandwich prep.
  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 - One walk in refrigerator is not working, the walk in freezer is not working, the front freezer and chicken box are not working and the sandwich prep is not cold enough and refrigeration at this time is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Repair equipment necessary to maintain food items at proper @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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 2350 ii - PLUMBING in poor repair.
  Repair and maintain all plumbing components and fixtures.
• 3020 - Corrected During Inspection There was NO hand soap in the kitchen for food workers to wash hands. The manager sent an employee to purchase soap for hand sinks in the kitchen, dish area and prep areas.
  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. The manager sent out an employee to purchase soap.
• 3170 - Repeat The floor in the dining room and the kitchen and the wall at the grill is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of sewage back up..
  Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency. The manager agreed to discontinue operation until the back up was cleaned up and all floors cleaned and sanitized.

March 25, 2009 (Routine)

• 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). There were wet rags on a paper bag of breading.
  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.
• 0820 A 2 - Critical Repeat FOOD in tall prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Bottom left grill drawer was observed in a state of disrepair and damaged and would not shut.
  Repair the drawer 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.
• 1770 C - Observed accumulations of grease, food residue or other debris on the following nonfood-food contact surfaces: hood filters
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Floors in cook area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 05, 2008 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 2 - Critical Repeat FOOD in grill drawers and top of sandwich prep cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3180 - Wall at grill and floor of beer and seafood walk in cooler 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.

September 16, 2008 (Follow-up)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0820 A 2 - Critical Repeat FOOD in tall end reach in, grill drawers, sandwich prep, and chicken box cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: souffle cups
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection CHicken transfer bowl were found stored on the floor
  Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3170 - Walls at prep area and at doorway to the storage area not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Insects seen on the cove molding in the kitchen bread storage area and flies in several areas of kitchen and storage areas.
  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. Manager showed a pest control receipt and report dated 9/3/08.
• 3330 - Critical Working container of magnesol (oil filtering chemical) is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 13, 2008 (Routine)

• 0550 - In-use utensils improperly stored between use.
  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.
• 0770 - Frozen foods not maintained frozen in the walk in freezer.
  Ensure frozen food is maintained frozen.
• 0820 A 2 - Critical REPEAT FOOD in sandwich prep, end prep, front unit that holds shrimp, and low boy drawers cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat Doors to the sandwich prep will not close and were observed in a state of disrepair and damaged.
  Repair the sandwich unit 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 Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.

February 27, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Doors under the sandwich prep do not shut properly was observed in a state of disrepair and damaged.
  Repair the doors 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.
• 2350 ii - PLUMBING in poor repair. Drains are not draining
  Repair plumbing. Plumber was called during inspection.

December 03, 2007 (Follow-up)

November 08, 2007 (Follow-up)

October 18, 2007 (Follow-up)

• 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0530 - Unpackaged food stored in direct contact with undrained ice.
  Store unpackaged food in drained ice.
• 0820 - Critical Repeat FOOD in top prep, under prep, grill drawers, and chicken box cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Advised manager again to use time for control for the chicken box, and grill drawers. Employees are keeping a temperature chart and will add correction section. They do not leave food in the drawers or the chicken box over night. THey will call the refrigeration person for repair of the prep unit and grill drawers and will order a new chicken box.
• 1100 - Repeat The food contact surface of the flour container, and lids are not smooth, contain cracks, chips, or pits and can not be easily cleaned.
  Replace the flour container 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.
• 1570 - The door gasket of the grill drawers are (missing, damaged).
  Repair or replace the grill drawers door gaskets in accordance with the manufacturer's specifications.

October 16, 2007 (Routine)

• 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 - Critical Repeat FOOD in top prep, grill drawers, and chicken box cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food in grill drawers was discarded. Advised manager to use time for control for the chicken box as he states he can not use any other cooler for the chicken. Repair person was called during inspection and will come tomorrow morning.
• 1100 - Repeat The food contact surface of the flour container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the flour container 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.

June 06, 2007 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in covered containers, : iced tea
  Store food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat FOOD in sandwich unit, low boys at grill and walk in refrigerator 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 cutting boards is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2000 - Cartons of single service items were found stored on the floor
  Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3170 - Repeat Floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Corrected During Inspection Critical Repeat Working containers of window cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 25, 2007 (Routine)

• 0450 C - There is a picher in the ice machine being used to dispense ice. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Critical Unwrapped or uncovered tea urn at the wait station.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine and door
  Clean and sanitize these surfaces for food contact.
• 1900 - Corrected During Inspection 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 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 3020 - Soap was not provided at the hand washing lavatory in the dish area
  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.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided in the prep 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
• 3030 - No disposable towels were provided at the hand washing lavatory in the dish 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 Wall at the front soap dispenser is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls in the 3 compartment sink and dish 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.
• 3330 - Critical Working containers of cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

September 20, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Repeat FOOD in sandwich prep unit and chicken box cold holding at improper temperatures.
  Cardboard removed from chicken box during inspection. Temperature had degreased by 3 degrees F by the end of inspection. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Cutting board cover for fry box was observed in a condition that prevents necessary maintenance and easy cleaning.
  Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:can opener and ice machine.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Faucet in poor repair.
  Repair plumbing.
• 3170 - Repeat Floors and walls are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 14, 2006 (Routine)

• 3170 - Repeat Floors and cove molding are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor in dry storage area and walls in prep 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.

September 21, 2005 (Routine)

• 0820 - Corrected During Inspection Critical FOOD in chicken box cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 2260 - Corrected During Inspection Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law at the mop sink.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the wait station is being used as a dump station, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Hand sinks are to be used for hand washing only.
• 3170 - Repeat Floors and cove molding is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls in the dish room and under the three compartment sink 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.

May 12, 2005 (Routine)

• 0790 - Improper methods used to thaw POULTRY.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide quaternary amonia at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time. Test automatic dispenser daily.
• 3170 - Repeat Floor on cook line and wait stations is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. New wait stations are on premises and ready to be installed.

February 09, 2005 (Routine)

• 0480 - Repeat Unlabeled food containers. (squeeze bottles and bulk containers)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Counter tops and cabinets at waitress stations were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the counter tops and cabinets at waitress areas 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 counters and cabinets replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk containers
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Hose at mop sink is leaking
  Repair plumbing.
• 3170 - Repeat Floor in dish area and kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 29, 2004 (Routine)

• 2200 - Critical An air gap between the water supply outlet and the flood rim level at the prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3170 - Floor in dish room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 3330 - Critical Working containers of cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 22, 2004 (Routine)

• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the prep room - corrected during inspection
  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
• 0480 - Repeat Unlabeled food containers. Corrected during inspection.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0450 - Critical There are souffle cups in the bulk foods being used as dispensing utensils.
  Provide suitable utensils such as a scoop with handle or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3180 - Repeat Walls in the dish and prep rooms and floor in the storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Methods are not being used to control pests. There are rodent droppings in the storage room.
  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.

March 02, 2004 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0450 C - cups being used as dispensing utensil in bulk container and in pepper.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use dispensing utensil with handle
• 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.
• 0470 - Critical Unwrapped or uncovered tea at the waitress stations.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk containers
  Clean and sanitize these surfaces for food contact.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.

December 02, 2003 (Routine)

• 1800 - The nonfood contact surface of the reach in units had 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: meat coolers
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided a 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
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3180 - Floors in thekitchen, in hard to reach areas, under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.