July 27, 2009 (Routine)

Violations:

• 2-402.11 - Repeat Employees 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.
• 3-304.12 - 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 and the container.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and door tracks..
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the under grill 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.

January 20, 2009 (Routine)

Violations:

• 2-402.11 - Employees 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sandwich unit, refrigeration unit inside, under and behind grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the storage shelves 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.
• 6-501.12 - Floors under and behind 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.

October 22, 2008 (Routine)

Violations:

• 4-301.13 - Soiled air dry drain board.
  Clean.
• 7-201.11 - Corrected During Inspection Critical Containers of &CHEMICAL& 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.

July 01, 2008 (Routine)

Violations:

• 3-202.11 - Critical Cheese 49-51 degrees.
  All PHF's should be at 41 degrees and below.
• 3-501.14 - Critical Sausage noted not being adequately cooled to prevent the growth of harmful bacteria.
  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.

January 22, 2008 (Routine)

Violation: 4-205.10 - A cloth towell used to line container with pastrami.
Remove.

October 22, 2007 (Routine)

Comments:
No Violations noted

January 22, 2007 (Routine)

Violations:

• 3-501.17 - Critical The prepared ready-to-eat (RTE) cheese 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.
• 4-302.14 - Incompatible test strips to sanitiizer.
  Use test strips to sanitizer for the same chemical so employees can check the concenteration of the sanitizer.
• 6-202.11 - Light bulb in coke unit not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

Comments:
The permit was renewed for 2007

October 30, 2006 (Routine)

Comments:
Temperature charts are maintained.
Discussed cooking methods for Philly Steak sandwhiches.

June 13, 2006 (Routine)

Violation: 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving unit above 3 compartment sink and low boy refrigerator.
Maintain nonfood-contact surfaces of equipment clean.

February 10, 2006 (Routine)

Violations:

• 3-501.16 - Corrected During Inspection Critical Food hot holding at improper temperatures. Mild sausage was 118 degrees F, hot sausage was at 103 degrees F.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 4-302.12 - The manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Provide proper concentration of sanitizing solution for the sanitizer being used in the wiping cloth bucket.
• 4-903.11 - Clean single-use food trays were observed stored with the food-contact surface facing upward.
  Store equipment, single-use articles, and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11 - Corrected During Inspection Critical The handwashing sink is blocked, preventing access by employees for easy handwashing (basin is being used as a storage compartment for various items).
  Access to the handwashing sink is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.12 - Corrected During Inspection No disposable towels were provided a the hand washing sink.
  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

Comments:
Temperature logs are not being maintained.

January 10, 2006 (Pre-Opening)

Comments:
After completing CFM course, transfer certificate to Norfolk. Ensure that all food employees have a current foodhandler's card.