Kentucky Fried Chicken #Y053037, 4253 Holland Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 31, 2009 | Routine | 0 | 6 | Details / Comments |
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May 14, 2009 | Routine | 0 | 4 | Details / Comments |
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January 22, 2009 | Routine | 0 | 3 | Details / Comments |
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October 15, 2008 | Routine | 0 | 6 | Details / Comments |
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July 03, 2008 | Routine | 0 | 7 | Details / Comments |
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March 31, 2008 | Routine | 2 | 8 | Details / Comments |
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January 25, 2008 | Routine | 1 | 6 | Details / Comments |
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November 19, 2007 | Routine | 2 | 4 | Details / Comments |
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July 11, 2007 | Routine | 0 | 5 | Details / Comments |
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March 13, 2007 | Routine | 1 | 3 | Details / Comments |
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December 15, 2006 | Routine | 0 | 6 | Details / Comments |
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September 26, 2006 | Routine | 4 | 4 | Details / Comments |
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June 23, 2006 | Routine | 6 | 5 | Details / Comments |
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May 02, 2006 | Routine | 1 | 5 | Details / Comments |
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February 21, 2006 | Critical Procedures | 2 | 3 | Details / Comments |
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January 18, 2006 | Routine | 1 | 6 | Details / Comments |
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October 24, 2005 | Routine | 1 | 7 | Details / Comments |
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August 04, 2005 | Routine | 4 | 7 | Details / Comments |
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June 06, 2005 | Routine | 6 | 12 | Details / Comments |
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June 06, 2005 | Routine | 6 | 12 | Details / Comments |
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March 25, 2005 | Routine | 2 | 7 | Details / Comments |
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March 25, 2005 | Routine | 2 | 7 | Details / Comments |
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January 26, 2005 | Routine | 0 | 4 | Details / Comments |
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January 26, 2005 | Routine | 0 | 4 | Details / Comments |
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November 17, 2004 | Routine | 2 | 6 | Details / Comments |
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November 17, 2004 | Routine | 2 | 6 | Details / Comments |
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September 16, 2004 | Routine | 1 | 11 | Details / Comments |
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September 16, 2004 | Routine | 1 | 11 | Details / Comments |
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August 10, 2004 | Routine | 3 | 6 | Details / Comments |
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August 10, 2004 | Routine | 3 | 6 | Details / Comments |
July 31, 2009 (Routine)
Violations:
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the window service 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 - 1320 - Repeat There was no temperature measuring device located in the Delfield refrigerator.
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. - 0550 - Dispensing utensils improperly stored between uses. The mashed potato scoop was stored improperly on the counter.
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. - 2000 C - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 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. - 1570 - The interior panel of the Delfield refrigerator was observed in a state of disrepair and damaged.
Repair the refrigerator panel 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 panel, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - The thermometer in the front refrigerator is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
Violations discussed for correction.
May 14, 2009 (Routine)
Violations:
- 1570 - The door gasket to the refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: door gaskets of the refrigerator.
Clean and sanitize these surfaces for food contact. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is gap spacing at the base of the exterior door in the rear of the establishment. Provide weather stripping at the base of the door to prevent entry of rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Violations discussed for correction.
January 22, 2009 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the Delfield prep refrigerator.
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. - 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
Store the pans in a self-draining position that allows air-drying. - 2000 C - Repeat Single service items observed unprotected from contamination. The chicken buckets.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Permit renewed. Violations discussed for correction. Reviewed employee health policy regarding sick employees.
October 15, 2008 (Routine)
Violations:
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 1320 - Repeat The temperature measuring device located in the Delfield refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1570 - Repeat The plexi glass door on the Henny Penny display warmer was observed in a state of disrepair and damaged.
Repair the door of the warmer 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 door of the warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - Repeat The thermometer in the refrigerator is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
Store the pans in a self-draining position that allows air-drying. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
July 03, 2008 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food. amulet or bracelet
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 1320 - There was no temperature measuring device located in the front cooler.
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. - 1570 - The door gasket to the reach-in cooler is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1730 - The thermometer on the reach-in cooler is not in good repair and/ or not accurate in the range of use. Split/broken mercury
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1800 - The nonfood contact surface of the cooler's gasket 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. - 2000 - Repeat Single service items observed unprotected from contamination. Single service box not covered or protected in storage rack and stored on floor.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3220 - Repeat 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.
Violations discussed for correction.
March 31, 2008 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food. Multiple rings on fingers
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Critical Sliced tomato and cheese both cold holding at improper temperatures
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. - 1320 - Repeat The temperature measuring device in the reach-in and walk-in freezer 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 deep fryer has accumulations of grime and debris. leaking oil underneath
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Drive thru window is not self closing
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Wet floor in the kitchen 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 - 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.
Violations discussed for immediate correction.
January 25, 2008 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing 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 and the container. - 1320 - There was no temperature measuring device located in the reach-in cooler.
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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. drive thru window not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 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. - 3180 - Repeat Floor in the kitchen noted in need of cleaning. Wet and with flour spill
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.
Violations discussed for correction/health permit issued/instructed store manager to convert CFM certificate into local for proper credit.
November 19, 2007 (Routine)
Violations:
- 0160 - Critical 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. - 0820 - Critical Chicken/sliced tomatoes/cheese cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1570 - Grease leaking from fryer.
Repair the fryer 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 fryer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3170 - Repeat Floor tiles are not maintained in good repair. Grout worn away with some tiles broken.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors throughout prep areas noted to be extremely slippery.
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 - Harborage conditions exist. Flies noted back area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Above discussed for corrective action
July 11, 2007 (Routine)
Violations:
- 0240 - 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. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2730 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 3045 - The sign that notifies food employees to wash their hands is not clearly visible. Male restroom.
Provide a sign/poster that is clearly visible to all employees - 3170 - Repeat Grout worn away between ceramic tiles with some tiles broken.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Above discussed for corrective action/Establishment needs to be able to provide documentation of Virginia Beach Certified Food Operators.
March 13, 2007 (Routine)
Violations:
- 0160 - Critical Repeat 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. - 3170 - Repeat Floor is not maintained in good repair. Grout worn away multiple areas.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Area around chicken prep tables 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 - 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.
Above discussed for corrective action. Food managers certification needs to be transferred over to a local VA Beach certification.
December 15, 2006 (Routine)
Violations:
- 0190 - Repeat Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 2000 - Single service items observed unprotected from contamination. Items under sanitizer dispensing unit front area.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3170 - Floor is not maintained in good repair. Grout worn away to a large portion of floor. Floor appears to be exposed to water for long periods of time.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Above discussed for corrective action.
September 26, 2006 (Routine)
Violations:
- 0060 - Critical CFM certification expired.
Establishment needs Virginia Beach Certified Food Manager. - 0160 - Critical 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. - 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside bulk ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the shelving chicken beading area 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. - 2350 - Critical No water flow to hot water faucet both male and female restroom.
Handwashing sinks must be provided with water at a temperature above 110 degrees F. - 3180 - Floor back 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.
Critical violations discussed for immediate correction/Other violations discussed fo corrective action
June 23, 2006 (Routine)
Violations:
- 0220 - Critical The prep worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All food service workers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0240 - 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. - 1320 - Repeat There was no temperature measuring device located in the low boy refrigerator in service area.
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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surfaces of the equipment and shelving in back area 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. - 2260 - Critical Repeat Proper backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.. - 2310 - Corrected During Inspection Critical The handwashing facility located at the service area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the box of condiments preventing its use. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3270 - Critical Methods are not being used to control pests. Flies evident in food service 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. - 3340 - Corrected During Inspection Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction.
May 02, 2006 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 1320 - Repeat There was no temperature measuring device located in the low boy milk refrigerator.
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. - 1570 - Repeat Counter-top was observed in a state of disrepair and damaged.
Repair the counter-top 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 counter-top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.. - 3170 - Repeat Cove molding in walk-in is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
February 21, 2006 (Critical Procedures)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1790 - Corrected During Inspection The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 3170 - Repeat Walls in walk-in refrigerator and kitchen not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Violations discussed for correction. Potentially hazardous food hot and cold holding temperatures were good!
January 18, 2006 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Chicken barbecue hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1320 - Repeat There was no temperature measuring device located in the milk reach-in refrigerator.
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. - 1570 - Service counter top was observed in a state of disrepair and damaged.
Repair the counter top 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 counter top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - Hollow handled whisk was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the whisk to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surfaces of the walk-in shelving 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. - 3170 - Repeat Cove molding in kitchen and wall in walk-in refrigerator not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Wall in walk-in refrigerator and floors throughout establishment 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.
Violations discussed for correction. Work order has been placed on walk-in freezer.
October 24, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat There was no temperature measuring device located in the milk refrigerator.
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. - 1570 - Repeat The door gasket of the low boy refrigerator is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 2890 - Repeat Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the front service 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 - 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 in the kitchen 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.
Violations discussed for correction.
August 04, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1320 - Repeat There was no temperature measuring device located in the low boy milk refrigerator.
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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the fan and kitchen shelving 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. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Trigger device attached to hose without proper backflow prevention.
Provide a backflow or backsiphonage prevention device on all threaded faucets and hoses with trigger devices attached.. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - No disposable towels were provided at 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 - 3170 - Repeat Wall and countertop are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3260 - Employees are not using the dressing rooms or lockers provided. Jacket stored with food.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3330 - Critical Working containers of toxic 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.
Violations discussed for correction.
June 06, 2005 (Routine)
Violations:
- 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0240 - 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. - 0380 - Corrected During Inspection 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)
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gasket of the reach-in unit is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1730 - Repeat Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the shelves,hood system,and equipment 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. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide Quats at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2260 - Critical Proper backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose under pressure connected to water outlet.
Provide a backflow or backsiphonage prevention device on all threaded faucets and between hose and trigger of sprayer.. - 2310 - Corrected During Inspection Critical The handwashing facility located at the service area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food container preventing its use. - 2350 ii - Handbasin faucet handle in service area in poor repair.
Repair plumbing. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3170 - Countertop is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
June 06, 2005 (Routine)
Violations:
- 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0240 - 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. - 0380 - Corrected During Inspection 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)
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gasket of the reach-in unit is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1730 - Repeat Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the shelves,hood system,and equipment 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. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide Quats at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2260 - Critical Proper backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose under pressure connected to water outlet.
Provide a backflow or backsiphonage prevention device on all threaded faucets and between hose and trigger of sprayer.. - 2310 - Corrected During Inspection Critical The handwashing facility located at the service area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food container preventing its use. - 2350 ii - Handbasin faucet handle in service area in poor repair.
Repair plumbing. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3170 - Countertop is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
March 25, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the low boy refrigerator.
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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food storage racks in walk-in refrigerator.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the equipment 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Repeat Wall in walk-in refrigerator is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor beneath 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.
Violations discussed for correction.
March 25, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the low boy refrigerator.
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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food storage racks in walk-in refrigerator.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the equipment 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Repeat Wall in walk-in refrigerator is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor beneath 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.
Violations discussed for correction.
January 26, 2005 (Routine)
Violations:
- 1730 - Repeat Hollow handled product scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1800 - Repeat The nonfood contact surfaces of the shelving,tops of equipment,and exterior of containers 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. - 3170 - Repeat Tile floor 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 and floor in the walk-in refrigerator 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.
Violations discussed for correction. Risk assessment completed with manager. Permit renewed.
January 26, 2005 (Routine)
Violations:
- 1730 - Repeat Hollow handled product scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1800 - Repeat The nonfood contact surfaces of the shelving,tops of equipment,and exterior of containers 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. - 3170 - Repeat Tile floor 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 and floor in the walk-in refrigerator 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.
Violations discussed for correction. Risk assessment completed with manager. Permit renewed.
November 17, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surfaces of the reach-in gaskets 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. - 1730 - Hollow handled scoops were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: food storage racks in walk-in refrigerator.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3330 - Critical Working containers of degreaser are not properly labeled. Corrected.
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. - 3170 - Repeat Cove molding and wall is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Violations discussed for correction. Risk assessment completed with manager.
November 17, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surfaces of the reach-in gaskets 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. - 1730 - Hollow handled scoops were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: food storage racks in walk-in refrigerator.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3330 - Critical Working containers of degreaser are not properly labeled. Corrected.
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. - 3170 - Repeat Cove molding and wall is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Violations discussed for correction. Risk assessment completed with manager.
September 16, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surfaces of the equipment 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. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1730 - Plastic utensils in storage were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Corrected.
Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2000 - Clean utensils were not observed stored in a position to allow air-drying.
Store utensils in a self-draining position that allows air-drying. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not tight fitting at base.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 1320 - There were no temperature measuring device located in the refrigerator units.
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. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3170 - Floor and cove molding in kitchen and wall in walk-in refrigerator not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0690 - Chicken being placed on kitchen floor during unloading of boxes.
Protect food from miscellaneous sources of contamination. - 3180 - Repeat Floor beneath equipment in the kitchen 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.
Violations discussed for correction.
September 16, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surfaces of the equipment 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. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1730 - Plastic utensils in storage were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Corrected.
Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2000 - Clean utensils were not observed stored in a position to allow air-drying.
Store utensils in a self-draining position that allows air-drying. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not tight fitting at base.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 1320 - There were no temperature measuring device located in the refrigerator units.
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. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3170 - Floor and cove molding in kitchen and wall in walk-in refrigerator not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0690 - Chicken being placed on kitchen floor during unloading of boxes.
Protect food from miscellaneous sources of contamination. - 3180 - Repeat Floor beneath equipment in the kitchen 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.
Violations discussed for correction.
August 10, 2004 (Routine)
Violations:
- 0820 - Critical Chicken hot holding at improper temperatures. Chicken was removed from hot holding unit (140 degree F) then placed in front holding area.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Increase thermostat of hot holding unit so that chicken placed in customer holding area has an internal temperature above 140 degree F. - 3270 - Harborage conditions exist. Flies noted in establishment.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3180 - Repeat (1) Floor in general food prep area, (2) Floor and cove molding behind grill/deep fat fry equipment, (3) Breading area, (4) Floor walk-in refrigerator, (5) Back wall, (6) Wall behind boxes which are across from customer break table. These areas were 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside top area bulk ice machine.
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: sheet pan rack in use walk-in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 2740 - Repeat Grease accumulated on ground next to great barrel.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 0060 - Critical No Certified food manager available.
Facility needs additional CFM.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
August 10, 2004 (Routine)
Violations:
- 0820 - Critical Chicken hot holding at improper temperatures. Chicken was removed from hot holding unit (140 degree F) then placed in front holding area.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Increase thermostat of hot holding unit so that chicken placed in customer holding area has an internal temperature above 140 degree F. - 3270 - Harborage conditions exist. Flies noted in establishment.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3180 - Repeat (1) Floor in general food prep area, (2) Floor and cove molding behind grill/deep fat fry equipment, (3) Breading area, (4) Floor walk-in refrigerator, (5) Back wall, (6) Wall behind boxes which are across from customer break table. These areas were 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside top area bulk ice machine.
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: sheet pan rack in use walk-in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 2740 - Repeat Grease accumulated on ground next to great barrel.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 0060 - Critical No Certified food manager available.
Facility needs additional CFM.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
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