July 08, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Several foods cold holding at improper temperatures. Observed meats in cook line cooler and sliced tomatoes in salad prep unit out of temperature
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: slicer housing.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the server galley handsink sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

March 16, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes cold holding at improper temperatures at salad prep unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Product was voluntarily discarded by manager)
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: observed food debris on housing of meat slicer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Food storage containers 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.
• 2310 B - The handwash station at the front wait station left end is being used for purposes other than washing hands. Observed coffee ground in this sink, mamager stated employees use this sink to rinse out the coffee prep basket.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Floors in-between and under equipment on cook line 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.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 12, 2008 (Routine)

• 1580 - Corrected During Inspection Repeat The cutting board(s) along the salad prep unit at serving line 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep unit tops and fronts.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Clean take out boxes were observed stored with the food-contact surface facing upward. Obseved take out boxes stored with food-contact surface facing up on shelf at front service line.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

September 09, 2008 (Routine)

August 27, 2008 (Routine)

• 1580 - Repeat The cutting board(s) along the throughout faicility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1900 - Corrected During Inspection Critical Repeat 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.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Need double check valve with an atmospheric vent.

August 13, 2008 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food (sliced banannas for pancakes) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw spare ribs stored over lettuce in walk in cooler and raw chicken stored next to raw beef.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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: butter in wali in refrigerator and chocolate chips in walk in freezer.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use. Also observed Quaternary Ammonium sanitizer at<200 ppm
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer concentration should be 200 ppm.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1580 - Repeat The cutting board(s) along the throughout faicility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces (broken waffle iron in dry storage room and baking pans and utensils on storage rack next to staff break table)
  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.
• 2000 C - Single service items observed unprotected from contamination. Observed single service items in beverage area uninverted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Need double check valve with an atmospheric vent.
• 2310 B - The two handwash station at the service line/beverage station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Floors under and around equipment at the cook line 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
  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.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer at three compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 24, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0790 - Improper methods used to thaw roast beef in prep sink. Observed recently thawed pre-cooked beef product to be >41F. Employee stated she used hot water to thaw product.
  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
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used for surfaces not at an acceptable concentration. Also, observed several soiled wiping cloths stored on a food contact surface.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Store wet wiping cloths in sanitizing solution between uses.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2020 - Corrected During Inspection Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical The handwashing facility located at the cookline is blocked by a garbage container preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Do not store objects or equipment in front of hand washing facilities at any time.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Did not observe hand wash signs in restrooms used by employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Area of missing floor tile in front of back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 27, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Potentially hazardous foods cold holding at improper temperatures. Shell eggs rated 65.5 F, liquid eggs in an improper ice bath rated 52 F.
  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.
• 0850 - Critical Prepared foods on the service line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Discussed with site manager. Manager agreed to correct.
• 1570 - 1)Line preparation refrigerator (against wall across from stove) was observed in a state of disrepair and damaged. Return complete function of this refrigerator to hold foods at 41 F or less. Potentially hazardous foods had been removed. 2) Gaskets for both 2 door reach-in refrigeration units on the hot preparation line observed torn and needing replacement or repair.
  Repair the 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Manager agreed to correct. Correct by 3/2/07.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct by 3/27/07.
• 2350 ii - Plumbing connections under the preflush spray sink are leaking in the dishmachine area.
  Plumbing systems and components shall be maintained in good repair. Manager stated that plumber is already scheduled.
• 3170 - Floor areas are not maintained in good repair. Multiple areas require floor tile replacement or additional grout.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Manager agreed to hire a contractor to complete necessary floor repair and maintenance. Complete by 3/27/07.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (dry storage area- pile of unused artwork for the dining area).
  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.
• 3660 - Corrected During Inspection Establishment operating without a valid permit. Change of operator occurred without 30 day notice to local health department and without local health department review.
  Cease all food service operations until you receive a permit to operate from the health department. Application was faxed to local health department during inspection. Management paid permit fee via phone by credit card to local health department district office.