Kim Cafe, #103 - 2605 Virginia Beach Boulevard, 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 20, 2009 | Routine | 0 | 4 | Details / Comments |
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March 30, 2009 | Routine | 0 | 6 | Details / Comments |
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November 24, 2008 | Routine | 3 | 3 | Details / Comments |
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July 01, 2008 | Routine | 1 | 4 | Details / Comments |
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March 04, 2008 | Routine | 1 | 5 | Details / Comments |
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July 18, 2007 | Routine | 0 | 4 | Details / Comments |
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March 09, 2007 | Routine | 2 | 5 | Details / Comments |
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November 08, 2006 | Routine | 2 | 5 | Details / Comments |
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August 03, 2006 | Routine | 4 | 9 | Details / Comments |
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May 11, 2006 | Routine | 6 | 5 | Details / Comments |
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February 03, 2006 | Routine | 4 | 1 | Details / Comments |
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November 21, 2005 | Routine | 2 | 4 | Details / Comments |
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September 01, 2005 | Routine | 4 | 6 | Details / Comments |
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June 08, 2005 | Routine | 1 | 4 | Details / Comments |
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June 08, 2005 | Routine | 1 | 4 | Details / Comments |
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February 28, 2005 | Routine | 4 | 14 | Details / Comments |
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February 28, 2005 | Routine | 4 | 14 | Details / Comments |
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December 01, 2004 | Routine | 5 | 9 | Details / Comments |
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December 01, 2004 | Routine | 5 | 9 | Details / Comments |
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July 12, 2004 | Routine | 3 | 5 | Details / Comments |
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July 12, 2004 | Routine | 3 | 5 | Details / Comments |
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April 12, 2004 | Routine | 3 | 6 | Details / Comments |
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April 12, 2004 | Routine | 3 | 6 | Details / Comments |
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January 09, 2004 | Routine | 2 | 4 | Details / Comments |
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January 09, 2004 | Routine | 2 | 4 | Details / Comments |
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September 03, 2003 | Routine | 4 | 10 | Details / Comments |
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September 03, 2003 | Routine | 4 | 10 | Details / Comments |
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March 21, 2003 | Routine | 3 | 10 | Details / Comments |
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March 21, 2003 | Routine | 3 | 10 | Details / Comments |
July 20, 2009 (Routine)
Violations:
- 1790 - Repeat The flat grill has excessive carbon build-up on its surface.
Clean the food contact surface of the flat grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - Exterior portions of stove & fryer are in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Ceiling vent in the men's restroom is 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. - 3240 - Repeat Faucet to customer's restroom handsink is not clean.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Violations discussed with Certified Foodservice Manager.
March 30, 2009 (Routine)
Violations:
- 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil drawer at waitstation has coffee grounds.
Clean and sanitize these surfaces for food contact. - 1790 - Repeat The food contact equipment surface of the flat grill is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the flat grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The exterior of ice machine's door is not clean. The counter below the fryer and the side of the fryer is not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 C - Single service carry-out containers observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3240 - Faucet of the customer's restroom handsink is in need of cleaning.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3300 - Unnecessary items stored on the bottom shelf, below single service shelves.
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.
Violations discussed with manager.
November 24, 2008 (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. - 0470 - Corrected During Inspection Critical Milks are missing lids in a refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1570 - A mechanically vented hood filter has been removed for cleaning during foodservice, has a gap in between filters.
Replace hood filters and/or eliminate gaps between filters. Do not remove hood filters during the day when open; clean filters before opening or after closing. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shelves inside the upright two door refrigerator.
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of the flat grill is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the flat grill more frequently to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3180 - Floor below cookline is 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 with owner/manager. Virginia Department of Health newsletter given to assist in food service training.
July 01, 2008 (Routine)
Violations:
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade,, also mold in the 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: the inside of the True refrigerator and the whirlpool refrigerator and freezer
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of theshelving and the storage drawers, also the sides of the equipment and the range 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. - 3180 - Repeat Rugs, floors and walls 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. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Numerous "REPEAT" violations need to be corrected now
March 04, 2008 (Routine)
Violations:
- 1320 - Repeat There was no visable temperature measuring device located in some of the refrigerators and freezers.
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 - Inside of the vegetable refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the refrigeratorto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the range and the fryer 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. - 3180 - Repeat Walls in the fron area especially by the grille 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. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Repeat violations need to be corrected NOW.
July 18, 2007 (Routine)
Violations:
- 1320 - Repeat There was no VISABLE temperature measuring device located in the refrigerators and freezers.
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 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the refrigerators, and the storage drawers,
Maintain nonfood-contact surfaces of equipment clean. - 2890 - Light bulb in back seatin area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Repeat Walls in the cooks 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.
Violations discussed for correction
March 09, 2007 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0550 - Dispensing utensils improperly stored between uses.Khife between the units.
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. - 0820 - Critical Repeat Coffee creamers(milk) cold holding at improper temperatures75 degrees.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1320 - There was no visable temperature measuring device located in the 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the refigerators and freezers.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the tops of the equipment has accumulations of grime and debris.,also the shelving
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Repeat Walls in the facility and the waitress area noted in need of cleaning.The cdeiling vents also need to be cleaned
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.
ALL REPEAT VIOLATIONS NEED TO BE CORRECTED IMMEDIATELY. Violations discussed.
November 08, 2006 (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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Butter, bacon.
Store food in packages, covered containers, or wrappings. - 0820 - Critical Repeat Creamers cold holding at improper temperatures.Out at room temp
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1800 - Repeat The nonfood contact surface of the shelving, and the equiptment, and the range 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. - 3170 - Floor in the front area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors and walls in the facility 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. - 3340 - Critical Containers of Bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of bug spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction
August 03, 2006 (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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 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. - 0690 - Soiled paper towel in the box of lettuce.
Protect food from miscellaneous sources of contamination. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0840 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date.
Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - There was no temperature measuring device located in the freezer.
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 - 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. - 1600 - The compartment(s) or drainboards of the equipment are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, meat slicer.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the equipment 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. - 2310 - Critical The handwashing facility located at the kitchen 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. - 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
Violations discussed for correction.
May 11, 2006 (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. - 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. - 0220 - 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. - 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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored on beef and other raw animal food in the lowboy unit.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in unit.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0790 - Improper methods used to thaw chicken.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 - Critical Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Violations discussed for correction.
February 03, 2006 (Routine)
Violations:
- 0160 - Corrected During Inspection 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. - 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drink stored on prep table.
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. - 0470 - Corrected During Inspection Critical Repeat Containers of food stored directly on other food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0560 - Napkins in contact with food.
Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine, slicer.
Clean and sanitize these surfaces for food contact.
Violations discussed for correction. Permit renewed with the operator. Good temperature control on food and equipment. Good date marking system observed. Condition of the physical facility is sanitary. Continue to work on violations noted and keep up the good work.
November 21, 2005 (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. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units. Raw shell eggs stored above raw vegetable.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored in refrigeration unit.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0620 - Corrected During Inspection Food stored under sewer lines. Oil stored under the three compartment sink.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 0690 - Corrected During Inspection Bowl of lemon stored in contact with ice tea. Ice tea stored without lids.
Protect food from miscellaneous sources of contamination. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Violations discussed for correction. Food must be date marked on the food container. Raw shell eggs stored in room temperature must be consumed or discarded withint 4 hours. Good temperature control on equipments and most of the food items.
September 01, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat Uncovered personal food stored on the top shelf of the reach-in refrigerator above food.
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. - 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the reach-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0530 - Corrected During Inspection Unpackaged hard boiled eggs stored in water.
Store unpackaged food in drained ice. - 1150 - Corrected During Inspection The nonfood contact surface of the paper towel under glass and cups is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1730 - Repeat The thermometer in the low-boy 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. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine moldy.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulb in reach-in chest freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3460 - Corrected During Inspection Critical Medicines are located on the shelf above clean utensils.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Violations discussed for correction. Be advised to date mark food on food item containers to properly identify shelf life. Good food temperature observed during inspection. Most of the violations corrected during inspection.
June 08, 2005 (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. - 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1730 - The thermometer on the prep refrigerator is not in good repair.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1730 - Repeat The water temperature gauge on the final rinse of the dishmachine is not in good repair and/ or not accurate in the range of use. It is reading over 210 degrees Fahrenheit, but the thermolabel shows the machine is sanitizing.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - The wall at the prewash sink at the dishmachine 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 item corrected during the inspection. A new pressure gauge has been installed on the dishmachine and plastic coated light bulbs are provided in the refrigerators. Date marking of ready to eat milk products was discussed with the manage. Violations discussed for correction.
June 08, 2005 (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. - 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1730 - The thermometer on the prep refrigerator is not in good repair.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1730 - Repeat The water temperature gauge on the final rinse of the dishmachine is not in good repair and/ or not accurate in the range of use. It is reading over 210 degrees Fahrenheit, but the thermolabel shows the machine is sanitizing.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - The wall at the prewash sink at the dishmachine 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 item corrected during the inspection. A new pressure gauge has been installed on the dishmachine and plastic coated light bulbs are provided in the refrigerators. Date marking of ready to eat milk products was discussed with the manage. Violations discussed for correction.
February 28, 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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled sugar container.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Corrected During Inspection Ice scoop 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. - 0650 - The tea pitchers on display are not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 1060 - The nonfood contact surface of the paper beneath stored coffee cups is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1380 - Repeat There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. - 1560 - Repeat There are floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1730 - The water temperature gauge on the dish machine 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. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine,slicer,interior of refrigerator,can-opener.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 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 stored soda preventing its use. - 2350 ii - Kitchen handbasin faucet in poor repair.
Repair plumbing. - 2890 - Repeat Light bulbs in refrigerator and freezer units not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Violations discussed for correction. Risk assessment completed with owner. Permit renewed. Pressure guage not available on dish machine. When new dish machine is installed proper guages must be available.
February 28, 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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled sugar container.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Corrected During Inspection Ice scoop 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. - 0650 - The tea pitchers on display are not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 1060 - The nonfood contact surface of the paper beneath stored coffee cups is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1380 - Repeat There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. - 1560 - Repeat There are floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1730 - The water temperature gauge on the dish machine 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. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine,slicer,interior of refrigerator,can-opener.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 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 stored soda preventing its use. - 2350 ii - Kitchen handbasin faucet in poor repair.
Repair plumbing. - 2890 - Repeat Light bulbs in refrigerator and freezer units not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Violations discussed for correction. Risk assessment completed with owner. Permit renewed. Pressure guage not available on dish machine. When new dish machine is installed proper guages must be available.
December 01, 2004 (Routine)
Violations:
- 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 220 degrees Fahrenheit.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Creamers cold holding at improper temperatures. Corrected.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3080 - Less than 20 foot candles of light was noted above kitchen handbasin.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1330 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 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. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2890 - Light bulbs in refrigerator and freezer units not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Bowl being used to dispense sugar.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1560 - There are floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
Violations discussed for correction. Dishmachine final rinse guage may need calibration.
December 01, 2004 (Routine)
Violations:
- 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 220 degrees Fahrenheit.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Creamers cold holding at improper temperatures. Corrected.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3080 - Less than 20 foot candles of light was noted above kitchen handbasin.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1330 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 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. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2890 - Light bulbs in refrigerator and freezer units not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Bowl being used to dispense sugar.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1560 - There are floor mounted refrigerators and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
Violations discussed for correction. Dishmachine final rinse guage may need calibration.
July 12, 2004 (Routine)
Violations:
- 0820 - Critical Beef hot holding at improper temperatures. CORRECTED
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1570 - The ice scoop was observed in a condition that prevents necessary maintenance and easy cleaning. CORRECTED
Repair the scoop 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 scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil holder and clean dish shelves
Clean and sanitize these surfaces for food contact. - 1580 - The cutting board along the prep line is heavily scratched and cored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3490 - Medication stored in such a way that they could contaminate clean dishes on the rack. CORRECTED
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (Ice scoop handle in ice)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: dining tables and cooking equipment
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
All violations discussed and/or corrected with manager.
July 12, 2004 (Routine)
Violations:
- 0820 - Critical Beef hot holding at improper temperatures. CORRECTED
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1570 - The ice scoop was observed in a condition that prevents necessary maintenance and easy cleaning. CORRECTED
Repair the scoop 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 scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil holder and clean dish shelves
Clean and sanitize these surfaces for food contact. - 1580 - The cutting board along the prep line is heavily scratched and cored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3490 - Medication stored in such a way that they could contaminate clean dishes on the rack. CORRECTED
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (Ice scoop handle in ice)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: dining tables and cooking equipment
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
All violations discussed and/or corrected with manager.
April 12, 2004 (Routine)
Violations:
- 2040 - Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade, meat slicer, flat grill, clean silverware holder, and clean dish shelves
Clean and sanitize these surfaces for food contact. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 - Single service items observed unprotected from contamination. (Styrofoam plates on top of unlcean refrigerator and toothpicks in unclean container)
Store single service items inverted, in plastic, or in an approved dispenser. - 0470 - Repeat Unwrapped or uncovered food in the refrigerator.CORRECTED
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Flour stored on the floor. Or Food stored less than 6" above the floor.CORRECTED
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0450 - Critical Repeat Employees handling ready-to-eat (RTE) food with their bare hands. (Bowl used to scoop ice.) CORRECTED
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1800 - Repeat The nonfood contact surface of the outside of the equipment had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables and cooking equipment
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
All violations discussed and/or corrected with manager.
April 12, 2004 (Routine)
Violations:
- 2040 - Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade, meat slicer, flat grill, clean silverware holder, and clean dish shelves
Clean and sanitize these surfaces for food contact. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 - Single service items observed unprotected from contamination. (Styrofoam plates on top of unlcean refrigerator and toothpicks in unclean container)
Store single service items inverted, in plastic, or in an approved dispenser. - 0470 - Repeat Unwrapped or uncovered food in the refrigerator.CORRECTED
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Flour stored on the floor. Or Food stored less than 6" above the floor.CORRECTED
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0450 - Critical Repeat Employees handling ready-to-eat (RTE) food with their bare hands. (Bowl used to scoop ice.) CORRECTED
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1800 - Repeat The nonfood contact surface of the outside of the equipment had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables and cooking equipment
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
All violations discussed and/or corrected with manager.
January 09, 2004 (Routine)
Violations:
- 0470 - Repeat Unwrapped or uncovered food in the reach in refrigerator and shelves.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside of reach in refrigerator and meat slicer.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the storage shelves and gaskets of reach in refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with a bowel.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1600 - Repeat The compartment(s) or drainboards of the sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
All violations discussed and/or corrected with manager
January 09, 2004 (Routine)
Violations:
- 0470 - Repeat Unwrapped or uncovered food in the reach in refrigerator and shelves.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside of reach in refrigerator and meat slicer.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the storage shelves and gaskets of reach in refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with a bowel.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1600 - Repeat The compartment(s) or drainboards of the sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
All violations discussed and/or corrected with manager
September 03, 2003 (Routine)
Violations:
- 2310 B - The handwash station at the dish machine is being used for purposes other than washing hands. Coffee pot sitting in sink upon arrival.
The handwash facility identified above is to be used for washing hands only - 0830 - Critical The prepared ready-to-eat (RTE) sandwich meat in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1600 - The compartment(s) of the 3-compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 0470 - Critical Unwrapped or uncovered food in the reach in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - The cavity 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. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Canned tomato sauce
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 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. - 2890 - Repeat Light bulb in in the reach in at the rear of the establishment is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 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. - 1800 - Repeat The nonfood contact surface of the shelves and the exterior of the fryer had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: flat grill and slicer
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Lettuce and tomato for sandwiches.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
September 03, 2003 (Routine)
Violations:
- 2310 B - The handwash station at the dish machine is being used for purposes other than washing hands. Coffee pot sitting in sink upon arrival.
The handwash facility identified above is to be used for washing hands only - 0830 - Critical The prepared ready-to-eat (RTE) sandwich meat in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1600 - The compartment(s) of the 3-compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 0470 - Critical Unwrapped or uncovered food in the reach in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - The cavity 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. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Canned tomato sauce
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 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. - 2890 - Repeat Light bulb in in the reach in at the rear of the establishment is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 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. - 1800 - Repeat The nonfood contact surface of the shelves and the exterior of the fryer had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: flat grill and slicer
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Lettuce and tomato for sandwiches.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
March 21, 2003 (Routine)
Violations:
- 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. - 1800 - The nonfood contact surface of the deep fat fryer and the exterior of the microwave had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1730 - The ambient air temperature gauge in the reach-in 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. - 0560 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0550 - Dispensing utensils improperly stored between.
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. - 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Clean plates were not observed stored in a position to allow air-drying.
Store plates in a self-draining position that allows air-drying. - 3045 - 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. - 2890 - Light bulb in the reach-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1770 - Critical The following utensils were observed soiled to sight and touch: meat slicer and the can opener blade.
Clean and sanitize these surfaces for food contact. - 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. - 3180 - The floors in the prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 0820 - Critical Cheese cold holding at improper temperatures. Corrected.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
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.
All violations discussed and/or corrected by the food service manager.
March 21, 2003 (Routine)
Violations:
- 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. - 1800 - The nonfood contact surface of the deep fat fryer and the exterior of the microwave had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1730 - The ambient air temperature gauge in the reach-in 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. - 0560 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0550 - Dispensing utensils improperly stored between.
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. - 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Clean plates were not observed stored in a position to allow air-drying.
Store plates in a self-draining position that allows air-drying. - 3045 - 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. - 2890 - Light bulb in the reach-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1770 - Critical The following utensils were observed soiled to sight and touch: meat slicer and the can opener blade.
Clean and sanitize these surfaces for food contact. - 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. - 3180 - The floors in the prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 0820 - Critical Cheese cold holding at improper temperatures. Corrected.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
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.
All violations discussed and/or corrected by the food service manager.
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