October 05, 2009 (Routine)

• 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-501.18 - Observed that handwashing sink near the 3-vat is not being maintained in proper working order.
  Maintain handwashing sinks in sanitary and operable condition.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: the mixer head
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken breast boneless 125F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: in sanitizing solution. Storing the tongs in sanitizing solution does not provide the air dying step necessary to proper sanitization. Since the tongs do not have time to dry the tongs are a contaminated food surface with toxic chemical.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 6-501.11 - Observed that the walls is not maintained in good repair. Observed missing and broken tiles. The area near the drive through window and front handsink has a sewage odor.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

April 06, 2009 (Critical Procedures)

November 16, 2008 (Follow-up)

June 13, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). In the walk in refrigerator observed raw, forzen chicken over tortillas.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: A wiping cloth was stored on the countertop and not in sanitizer solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes, gravy, green beans
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(B) - The oven knobs and the temperature guage of the Hot hold cases are broken and in a state of disrepair.
  Repair or replace the above components as during inspection, the hot cases were below 165F (minimum preheat temp for hot hold areas) and the guages/knobs for measuring and adjusting temperature were broken. A suggestion was made to the CFM to switch the two working hot cases with the two cases which were not holding temperature for holding Potentially Hazardous items such as chicken, mashed potatoes, beans, etc with the biscuits and bread. The cfm agreed to switch the cases until the broken hot hold cases could be repaired or replaced.
• 4-904.11(A) - Corrected During Inspection "The lids at the customer self service station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-205.11(B) - Corrected During Inspection The handwashing stations are is being used as a dump station. Observed food debris and utensils in the handsinks within the facility
  A handwashing sink may not be used for purposes other than hand washing.
• 6-501.12(A) - Observed that under the floor and wall junctures behind and under the prep tables are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 19, 2007 (Follow-up)

December 04, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The Person in Charge or certified food manager shall know that the above diseases, and/or including the symptom of jaundice is required to be reported to the health department if a foodworker reports a diagnosis.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice in hot hold box 132F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED DURING INSPECTION
• 5-402.11(A) - Critical A direct connection exists between the drain line of the ice/drink machine and the sewer system.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A FOLLOW-UP WILL BE CONDUCTED ON DECEMBER 18, 2007 TO CHECK ON THE CORRECTION.

July 05, 2007 (Routine)

March 22, 2007 (Critical Procedures)

February 02, 2007 (Follow-up)

• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the back door..
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-501.111(D) - Harborage conditions exist.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-c ontact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.NOTE: Decrease the clutter of boxes in the facility. Roaches like heat, moisture, tight spaces and an organized facility will help to eliminate harborage conditions

December 29, 2006 (Follow-up)

December 15, 2006 (Follow-up)

November 20, 2006 (Critical Procedures)

• 3-301.11(B) - Critical (CORRECTED DURING INSPECTION) Food employees are handling ready to eat foods using their bare hands. During inspection observed one food employee handle RTE chickenbreast with bare hand. Note: Chicken breast was discarded.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-304.12(A)-(F) - (CORRECTED DURING INSPECTION) Dispensing and/or in-use utensils improperly stored between use. During inspection, observed a scoop with handle touching food observed in a vat of coleslaw.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 5-202.12(A) - Corrected During Inspection Water from the handwashing sink at all handsinks was measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.11(A) - (CORRECTED DURING INSPECTION) The handwashing facility located in the back dishwash area is blocked, preventing access by employees for easy handwashing. Observed a bucket in hand sink.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Critical Plumbing connections under the Front line handsink and the back room handsink piping are leaking.
  A plumbing system shall be maintained in good repair.

May 16, 2006 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers, cups of soda, 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.
• 5-205.15B - The hand sink next to the ice machine is draining very slowly, and the hand sink at the 3-vat sink is not operable.
  Plumbing systems and components shall be maintained in good repair.
• 7-201.11B - Corrected During Inspection Critical Container of cleaners is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On a shelf over the food storage paper products.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The quaternary ammonia sanitizing concentration in the 3-vat sink is not being used in accordance with law or the manufacturer's use directions. It is >200ppm.
  The quaternary ammonia sanitizing concentration must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. It was diluted to 200ppm.

January 06, 2006 (Follow-up)

November 10, 2005 (Follow-up)

November 10, 2005 (Follow-up)

November 09, 2005 (Routine)

• 4-204.11 - A filter is missing from the hood.
  Install the fiter in the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: ice scoop, plastic containers and lids plexiglass shields in window.
  Repair/discard them to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Corrected During Inspection Manufacturer container was observed reused for the storage of ice.
  Discontinue the reuse of single-use containers for ice storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filters, shelves under tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Corrected During Inspection Surfaces of the ice bin were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice bin at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. The manager on duty has a certificate from Thomson Prometric (formerly Experior).
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. Stanley Evans will obtain his CFM card at ORS tomorrow, as discussed, and will call me with the card number and expiration date. Marcelina Rodriquez arrived approximately 40 minutes after I arrived: F-39276, exp 3/31/06.
• 5-205.11B - Corrected During Inspection The handwash station at the front is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Plumbing connections at the hand sink by the 3-vat sink are not in good repair. The foot pump is broken.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11C - Corrected During Inspection Inadequate lighting was noted in the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Floor, walls and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment. Unused warmer.
  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.
• 6-501.12A - Floor under equipment and wall in 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.
• 6-501.18 - Corrected During Inspection Repeat Handwashing facility at 3-vat sink is unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

November 09, 2005 (Routine)

• 4-204.11 - A filter is missing from the hood.
  Install the fiter in the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: ice scoop, plastic containers and lids plexiglass shields in window.
  Repair/discard them to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Corrected During Inspection Manufacturer container was observed reused for the storage of ice.
  Discontinue the reuse of single-use containers for ice storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filters, shelves under tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Corrected During Inspection Surfaces of the ice bin were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice bin at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. The manager on duty has a certificate from Thomson Prometric (formerly Experior).
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. Stanley Evans will obtain his CFM card at ORS tomorrow, as discussed, and will call me with the card number and expiration date. Marcelina Rodriquez arrived approximately 40 minutes after I arrived: F-39276, exp 3/31/06.
• 5-205.11B - Corrected During Inspection The handwash station at the front is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Plumbing connections at the hand sink by the 3-vat sink are not in good repair. The foot pump is broken.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11C - Corrected During Inspection Inadequate lighting was noted in the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Floor, walls and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment. Unused warmer.
  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.
• 6-501.12A - Floor under equipment and wall in 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.
• 6-501.18 - Corrected During Inspection Repeat Handwashing facility at 3-vat sink is unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 05, 2005 (Complaint)

April 27, 2005 (Critical Procedures)

• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the 3-vat sink 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 items preventing its use.
• 5-205.15B - Plumbing connections, pipe, under the hand sink at the 3-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the 3-vat sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the 3-vat sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.18 - Corrected During Inspection Repeat Handwashing facility at the 3-vat sink is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of soap, wick spray and windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The quaternary ammonia sanitizing concentration in a bucket is not being used in accordance with law or the manufacturer's use directions. Concentration is >200ppm.
  The sanitizing concentration must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. 200ppm

January 11, 2005 (Follow-up)

January 04, 2005 (Routine)

• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 7-102.11 - Corrected During Inspection Critical Working container of windex is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filters in hoods, shelves in kitchen, top of unused oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.18 - Handwashing facilities are not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-501.12A - Floor under equipment in 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.
• 6-501.11 - Floor, wall and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 7-201.11B - Critical Container of windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-303.11C - Inadequate lighting was noted in the exhaust hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-501.11B - The door gasket of the reach-in freezer is damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-202.11A - Lights bulbs in the walk-in refrigerator are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-501.11A - Corrected During Inspection Plastic containers were observed in a state of disrepair and damaged.
  Repair/discard them to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment. Unused oven with roaches.
  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.
• 6-501.111D - Harborage conditions exist. Inside unused oven.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 19, 2004 (Routine)

• 3-501.16A - Critical Found chicken wing at 127F in lower part front case, hot holding at improper temperatures.
  CORRECTED DURING INSPECTION--Discarded chicken wings.
• 6-501.11 - Found floor tiles broken in places and holding water -- such as threshold between warewash and back room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2-103.11B - Responsibilties of person in charge. Observed 2 young children unattended in dining room, and 1 young child in kitchen, food-prep area.
  CORRECTED--Non-employees are not to be in kitchen, or food prep area.
• 4-501.12 - Observed white cutting board with green/blue stain, and overly scored.
  Manager stated cutting boards are on order. Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.11E - Observed build-up of grime and mold on inside panel ice machine.
  Clean inside panels of ice machine regularly.
• 6-501.12A - Found grease/stain/drips build-up on hood system over deep fryers.
  Clean all parts of hood system, and filters more often if necessary.
• 6-301.12A - Observed that no paper towels were available for front handsink or at warewash area handsink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.111C - Critical Observed few flies in facility.
  CORRECTED--Ouside doors should be kept closed; commercial pest co. services regularly.
• 4-903.11A - Found lids facing up at window, and buckets in box uncovered and facing up in dry storage room.
  Store single-service items covered and/or facing downward.
• 4-501.11B - Found the following equipment parts broken and not working correctly:1) handle of WI freezer;2) loose handle of hot-holder;3) gaskets torn of Delfield prep refrig.(near window).
  Repair or replace the door gasket, and parts, in accordance with the manufacturer's specifications.
• 4-602.12B - Observed inside cavity of Amana microwave dirty with food debris. Clean microwave inside cavities, including ceiling, every 24 hours, or more often.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

January 29, 2003 (Routine)

• 5-402.13 - Critical Observed the floor drain blocked with sewage under 3-vat sink.
  The grease tank located outside the facility is connected to the U-line that serves the 3-vat sink. Pump the grease trap IMMEDIATELY. The operator poured hotwater and cleaned the floor drain for the time being.
• 4-501.11B - Observed gaskets torn at 1-door Delfield cooler (sandwich prep) and at 2-door Delfield freezer.
  Replace torn gaskets with new ones.
• 3-202.15 - Critical Observed dented cans stored in the dry storage room.
  Dented cans shall not be used for food prep as they may contain Botulinum. Corrected.
• 4-602.13 - Observed Toastmaster cabinet drawers below chicken hot hold machine are heavily soiled with old food debris.
  Clean the surface to prevent encrustation.
• 3-304.14B2 - Observed wet cloths sitting on counters.
  Corrected. Store wet cloths in sanitizing solution.
• 4-903.12A - Observed plastic black plates (in bag) stored on the floor.
  Corrected. Store the above mentioned item 6 inches above the floor.

January 03, 2003 (Other)

• 6-202.15 -
  
• 5-501.11 -
  
• 6-501.11 -
  
• 4-602.11E -
  
• 6-305.11B -
  
• 5-202.12A - Hot water at a couple hand sinks holding at 105 - 107 degrees
  
• 4-502.11C - Broken door thermometer observed on the walk-in freezer
  
• 6-303.11C - Light out at ceiling above vent hood and back storage room
  
• 5-202.11A - Critical Install a grease trap at the three compartment sink for proper disposal of waste water and grease.
  
• 5-205.15B - 1. Leak observed at plumbing of hand sink2. Leak observed at Faucet of three compartment sink3. Broken drain cover observed in the food prep area
  
• 5-501.111 - Inoperable equipment, trash bags and others stored outside the dumpster
  
• 6-202.11C - Cracked light shields observed at the ceiling above the ware-washing sink, ice machine and food prep area.