July 07, 2009 (Follow-up)

June 16, 2009 (Critical Procedures)

• 0160 - Critical A food service worker was observed failing to wash their hands and change gloves when switching from handling raw animal food to handling ready-to-eat and clean plates.
  Instruct food service employees to wash their hands when switching from working with raw animal food to handling ready-to-eat foods and clean equipment.
• 0450 - Corrected During Inspection Critical Bare hand contact with ready-to-eat foods observed.
  Instruct food service workers to use the provided gloves, tongs and spatulas to handle ready-to-eat foods.
• 0470 - Corrected During Inspection Critical Repeat Raw shrimp stored above ready-to-eat food in the reach-in cooler.
  Store raw animal food below ready-to-eat foods.
• 0800 - Critical Roast turkey cooked last night measured at 45F, the food does not appear to have been cooled properly.
  Discard improperly cooled food. Cool cooked potentially hazardous food from 135F to 70F within two hours and from 70F to 41F within four additional hours

March 31, 2009 (Follow-up)

• 0220 - Corrected During Inspection Critical Repeat A food service worker was observed eating in the warewashing area.
  Instruct employees to drink from covered containers with a lid and straw, handled to prevent contamination of food, clean equipment and the employee's hands.
• 0790 - Corrected During Inspection Repeat Frozen foods thawing at room temperature.
  That frozen foods as part of the cooking process, under refrigeration or under cool running water of a maximum 70F while the food temperature remains below 41F.
• 1770 C - Corrected During Inspection Repeat The nonfood contact surfaces of the ice machine deflector, food slicer are noted in need of cleaning.
  Clean these items and increase the regular cleaning frequency.

March 17, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Repeat Uncovered employee beverage stored in a food preparation area.
  Instruct employees to drink from covered containers with a lid and straw, handled to prevent contamination of food, clean equipment and the employee's hands.
• 0470 - Corrected During Inspection Critical Repeat Raw animal foods stored above ready-to-eat foods.
  Store raw animal foods below ready-to-eat foods.
• 0790 - Corrected During Inspection Frozen foods thawing at room temperature.
  That frozen foods as part of the cooking process, under refrigeration or under cool running water of a maximum 70F while the food temperature remains below 41F.
• 0830 - Corrected During Inspection Critical Repeat Multiple foods observed without date marks.
  Mark the date on the containers of food prepared greater than 24 hours in advance. The date shall reflect a maximum holding period of seven days, including the date of preparation.
• 1770 A - Corrected During Inspection Critical Repeat The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact,
• 1770 C - The nonfood contact surfaces of the ice machine defector, food slicer and juice machine are noted in need of cleaning.
  Clean these items and increase the regular cleaning frequency.
• 2200 - Corrected During Inspection Critical Repeat There is no air gap between the flood level rim of the warewashing station and the pre-wash sprayer nozzle.
  Provide an air gap at least twice the diameter of the water supply inlet and not less than one inch.
• 3020 - No handsoap provided at two handsinks.
  Provide handsoap at each handing at all times.
• 3490 - Corrected During Inspection Personal care items stored with food in the dry storage area.
  Designate an area for employees to store personal items in a location that will not contaminate food and clean equipment.
• 3660 - Facility operating with an expired permit.
  Submit a completed application to your local Health Department office within one week. A copy of the application was provided to operator today.

October 22, 2008 (Follow-up)

• 0220 - Corrected During Inspection Critical Repeat Employee beverage stored without a lid, employee beverage stored above food preparation area.
  Instruct employees to drink from containers with lids and straws, handled to prevent contamination of the employee's hands ant the work area.
• 0470 - Corrected During Inspection Critical Repeat Raw fish stored above fresh strawberries.
  Store raw animal foods below ready-to-eat foods, cover foods when not in use.
• 3030 - Corrected During Inspection Repeat No paper towels are provided at the handsink at the bar area.
  Provide paper towels at each handsink at all times.

October 15, 2008 (Routine)

• 0160 - Critical Repeat Food employees observed failing to wash their hands when switching from handling raw foods to ready-to-eat foods and washing gloves instead of hands.
  Instruct employees to clean their hands and exposed portions of their arms when switching from working with raw and ready-to-eat foods and to wash hands after removing gloves.
• 0220 - Corrected During Inspection Critical Repeat Multiple employee beverages stored above food preparation areas, the cups are not provided with lids or straws.
  Instruct employees to drink from containers with lids and straws, handled to prevent contamination of the employee's hands ant the work area.
• 0450 - Corrected During Inspection Critical Bare hand contact with ready-to-eat foods.
  Instruct employees to handle ready-to-eat foods with gloves, tongs, deli paper, spatulas or other suitable utensils.
• 0470 - Corrected During Inspection Critical Repeat Raw animal foods stored above ready-to-eat foods and produce in the walk-in cooler, uncovered foods in the storage area.
  Store raw animal foods below ready-to-eat foods, cover foods when not in use.
• 0570 - Repeat Wiping cloths stored improperly between use.
  Store wiping cloths in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor.
  Store food at least six inches above the floor.
• 0800 - Critical Potatoes cooked last night 58F at 11:30 AM.
  Discard the improperly cooled foods. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 additional hours.
• 0820 A 1 - Critical Repeat Cooked potato at 105F and ham at 103F hot holding at improper temperatures.
  Hot hold potentially hazardous foods at temperatures at or above 135F.
• 0830 - Critical Repeat Multiple foods are not date marked.
  Mark a discard date on foods that are prepared in greater than 24 hour portions with a date that reflects a maximum 7 day holding period.
• 1630 - No detergent available for use with the warewashing machine.
  Provide soap for use with the warewashing machine.
• 1770 A - Critical Repeat The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact.
• 2200 - Corrected During Inspection Critical Repeat There is no air gap between the water supply inlet of the pre-wash sprayer and the flood level rim of the sink.
  Provide an air gap at least twice the supply of the inlet, at least one inch.
• 3030 - No paper towels are provided at the handsink at the bar area and the warewashing station.
  Provide paper towels at each handsink at all times.

April 09, 2008 (Follow-up)

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands after touching their face.
  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.
• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw oysters stored above RTE in the walk-in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Dispensing fork handle touching RTE.
  Store in-use the ice scoop in the following manner: In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 0820 A 2 - Critical Repeat Cheese at 42F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: knives.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat The handle of the pre-wash sprayer is wrapped with plastic wrap.
  Plumbing systems and components shall be maintained in good repair.

April 02, 2008 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands after handling soiled utensils, after wiping hands on apron and after drinking from an open container.
  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 The employee is drinking from an uncovered container at the clean side of the mechanical warewashing station.
  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 Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Steak salad and chicken stored above RTE.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop stored with the handle touching the food.
  Store in-use the ice scoop in the following manner: In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Critical Cream of broccoli soup at 117F and peanut soup at 117F hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Provolone at 44F, chopped tomato at 42F, roast beef at 44F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Chopped tomato at 68F, chopped tomato at 49F pilaf with corn at 77F cottage cheese at 60F cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) chili 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. 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. A chlorine reading of less than 10 ppm was obtained from the warewashing machine.
  Place feeder tubes in the correct chemical barrels so that the warewashing machine may wash, rinse and sanitize wares.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: the peeler, the knives in the storage rack next to the reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 1960 - Wares were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2130 - Corrected During Inspection Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: the handsink at the warewashing station.
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink at the warewashing station immediately.
• 2200 - Corrected During Inspection Critical An air gap between the water supply outlet of the pre-wash sprayer and the flood rim level of the disposal is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2350 ii - The handle of the pre-wash sprayer is wrapped with plastic wrap.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - The handwashing sink basin at the warewashing station is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory at the warewashing station.
  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.
• 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 3660 - Establishment operating without a valid permit.
  Complete the provided application and submit it to the health department.

November 30, 2007 (Follow-up)

• 0570 - Repeat Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0800 - Critical Repeat Pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate. A plastic container of cooked soup was placed on top of ice.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Repeat Cheese, pork BBQ and pasta cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1330 - Repeat 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.
• 1580 - Repeat The cutting board along the steam table 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.
• 2350 ii - Repeat The sink basin at the mop sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.

October 31, 2007 (Routine)

• 0450 - Critical Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0450 - Corrected During Inspection Critical Repeat 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 - Corrected During Inspection Critical Repeat 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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
  Discard the sausage gravy. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Steak at 44.1 degrees and chili at 44.3 degrees cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 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.
• 1580 - The cutting board along the steam table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2200 - Critical An air gap between the water supply outlet of the pre- wash sprayer and the flood rim level of the disposal is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Repair or replace the broken spring on the pre-wash sprayer. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2350 ii - The sink basin at the hand sink in the kitchen and the mop sink are slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Walls behind and floors underneath cooking equipment noted in need of cleaning.
  Increase the frequency of cleaning in these areas.
• 3180 - Repeat The floors and the lower half of the walls in the warewashing area are 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.

May 29, 2007 (Follow-up)

• 0610 - Corrected During Inspection Repeat Bagged produce stored on the floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3180 - Repeat Floors in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 24, 2007 (Complaint)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food such as lettuce and tomato with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the reach-in cooler.
  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 Uncovered food in the kitchen and in the reach-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Various food items stored on the floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3180 - Floors and walls in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Critical Live roached were observed at a floor drain near the handwashing lavatory in the front of the kitchen and on the floor near the three vat sink. Two glue strips with dead roached were observed under a cooler in the front counter area. Methods used to control pests are not adequate.
  Increase frequency of pest control services to better minimize the presence of pests in the facility. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 22, 2007 (Complaint)

March 09, 2007 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat The partially uncovered celery is subject to contamination by splash.
  Protect food from contamination by storing food in covered containers. Discard the celery.
• 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto cooking equipment surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. Install the new part as soon as it arrives.
• 1570 - Repeat Condensate is dripping onto food in the walk in cooler.
  Completely repair the condensate drainage so that food is not contaminated by dripping condensate.

February 22, 2007 (Routine)

• 0240 - Corrected During Inspection 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 The uncovered and partially covered produce is subject to contamination by splash.
  Prevent contamination by covering food containers. Discard the lettuce.
• 0470 - Corrected During Inspection Critical Uncovered and unwrapped foods in the freezer.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Critical Many uncovered foods in the coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers. There is white powder stored in an unlabeled 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.
• 0530 - Cooked potatoes are stored in and covered by ice for cooling purposes.
  Unpackaged cooked foods may not be stored in direct contact with ice.
• 0550 - Dispensing utensils improperly stored between uses.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration units are not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are 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. 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.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto cooking equipment surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - Condensate is dripping onto food in the walk-in cooler.
  Repair the condensate drainage so that food is not contaminated by dripping condensate.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the ice cream cooler 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.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 - Equipment and single-use items were found stored on the floor were found stored.
  Store equipment and single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Corrected During Inspection Clean single-use and single-service container were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2350 ii - Plumbing connections under the mop sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - The faucet at the mop sink is leaking.
  Repair plumbing.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory in the female restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3090 - The ventilation fan in the female restroom is not working.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Walls in the dishwashing area are in a state of disrepair.
  Repair the walls.
• 3170 - The door knob is missing from the employee restroom door.
  Replace the door knob.
• 3170 - Several flooring tiles near the mop sink are broken or missing.
  Repair or replace the floor tiles.
• 3170 - Multiple floor tiles behind the front bar are cracked or missing.
  Repair or replace the floor tiles.
• 3180 - 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.

October 25, 2005 (Complaint)

October 25, 2005 (Follow-up)

• 1320 - Repeat There was no temperature measuring device located in the sandwich prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2810 - Floor or floor covering in dish machine room is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3170 - Repeat There are many broken and damaged floor tiles throughout the dish machine room.
  Repair the damaged floor tiles.
• 3180 - Floors throughout the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 02, 2005 (Follow-up)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.(Two or more employees must obtain a food safety certificate by 10/19/2005).
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0820 - Critical Repeat All foods in top of the Continental (sandwich) prep cooler were at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the Continental prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Repeat The Continental (sandwich) prep cooler is at improper temperatures.
  Repair the prep cooler to maintain cold holding at 41F or less. Do not store food in the coolers until they are repaired to maintain cold holding at 41F or less.
• 1570 - Repeat The can opener blade is rusted and dull.
  Replace the can opener blade.
• 2350 ii - Plumbing connections under the dish machine are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Repeat There are several damaged floor tiles in the dish machine room.
  Repair the floor to be smooth, nonabsorbent and easily cleanable. (Correct by 8/19/2005).

July 19, 2005 (Follow-up)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.(Two or more employees must obtain a food safety certificate by 10/19/2005).
• 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 Repeat There are many unwrapped or uncovered foods throughout the kitchen (in refrigeration units as well as in dry storage areas).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw sausage and pork loin.
  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 Repeat All foods in the Continental prep cooler were at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat All foods in the walk-in cooler were at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the Continental prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Repeat The prep coolers are at improper temperatures.
  Repair the prep coolers to maintain cold holding at 41F or less. Do not store food in the coolers until they are repaired to maintain cold holding at 41F or less.
• 1450 - Repeat The walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1530 - Repeat The wrong test kit is provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat The can opener blade is rusted and dull.
  Replace the can opener blade.
• 1570 - Repeat The condenser on the reach-in Delfield cooler is leaking.
  Repair the condenser and continue to protect the foods in the cooler from the leak.
• 2350 ii - Repeat The handwashing sink near the cook line is not working.
  Repair handwashing sink.
• 3170 - There are several damaged floor tiles in the dish machine room.
  Repair the floor to be smooth, nonabsorbent and easily cleanable. (Correct by 8/19/2005).

July 19, 2005 (Routine)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.(Two or more employees must obtain a food safety certificate by 10/19/2005).
• 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 C - Repeat Bowl or utensil without handle used to dispense food.
  Use utensil with handle to dispense food in order to minimize bare hand and arm contact with exposed food.
• 0470 - Critical There are many unwrapped or uncovered foods throughout the kitchen (in refrigeration units as well as in dry storage areas).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw chicken and turkey breasts.
  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.
• 0800 - Corrected During Inspection Critical Cooked chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Corrected During Inspection The methods used for cooling chicken were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical All foods in the Continental prep cooler and the salad prep cooler were at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical All foods in the walk-in cooler were at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the Continental prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - The prep coolers are at improper temperatures.
  Repair the prep coolers to maintain cold holding at 41F or less. Do not store food in the coolers until they are repaired to maintain cold holding at 41F or less.
• 1450 - The walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1530 - The wrong test kit is provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Light and exhaust fan in employee restroom are not working.
  Repair the light and the exhaust fan in the employee restroom so there is at least 10 footcandles of light and there is proper ventilation in the restroom.
• 1570 - The can opener blade is rusted and dull.
  Replace the can opener blade.
• 1570 - One of the exhaust hood filters is not properly attached.
  Ensure the filters are properly attached in the exhaust hood.
• 1570 - The condenser on the reach-in Delfield cooler is leaking.
  Repair the condenser and continue to protect the foods in the cooler from the leak.
• 2350 ii - The handwashing sink near the cook line is not working.
  Repair handwashing sink.
• 2350 ii - The ice machine is leaking at the water filtration system for the machine, and there is a large puddle of water on the floor around and under the machine.
  Repair the leak, and ensure the ice machine discharges to an approved drain.
• 3030 - No disposable towels were provided at the hand washing lavatory in the ladies toilet room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 20 foot candles of light was noted in the employee toilet room.
  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
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Several walls throughout the facility are peeling, have holes and are not smooth and easily cleanable.
  Repair the walls to be smooth and easily cleanable. (Correct by 8/19/2005).
• 3170 - Repeat There are several missing, damaged and rusted floor tiles in the room with the 3-compartment sink and the ice machine.
  Repair the floor to be smooth, nonabsorbent and easily cleanable. (Correct by 8/19/2005).
• 3180 - The floors throughout the kitchen are 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.
• 3180 - There is a large puddle of water on the floor under and around the ice machine.
  Mop up the water and keep the floor dry.
• 3200 - Repeat The fan guard on the fan blowing into the food preparation area has an accumulation of dust and dirt.
  Clean the fan guard so it is not a source of contamination by dust, dirt and other materials

December 07, 2004 (Routine)

• 0820 - Corrected During Inspection Critical Mashed potatoes in steam table at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Keep the container for the mashed potaotes in the steam table water.
• 3170 - Floor tile in room with 3-compartment sink is damaged.
  Repair the floor to be smooth and easily cleanable.
• 3170 - The ceiling near the handsink near the kitchen entrance is in disrepair.
  Repair the ceiling to be smooth and easily cleanable.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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 is maintained clean.
• 0450 C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form: using scoops without handles in dry food storage containers.
  Provide scoops with handles in order to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 0470 A 4 - Corrected During Inspection Several uncovered containers of food were observed in a few different refrigeration units.
  Store food in packages, covered containers, or wrappings.
• 1150 - The food storage shelving 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.
• 0790 - Corrected During Inspection Improper methods used to thaw turkey: thawing at room temperature.
  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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken salad 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.
• 1750 - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 1570 - The soap dispenser in the women's restroom is broken.
  Repair the soap dispenser, and in the meantime provide another pump of hand soap for proper handwashing.
• 3200 - Intake and exhaust vents in restrooms and fan guard to fan in dishwasher room are not being cleaned
  Clean intake and exhaust vents and fan guards so they are not a source of contamination by dust, dirt and other materials
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

January 12, 2004 (Routine)

• 1100 - The food contact surface of the of the ice scoops are not smooth, contains cracks and partially melted and can not be easily cleaned.
  Repair or replace the ice scoops to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2810 - Repeat Floor covering in dish ware room is not smooth and easily cleanable as there are several floor tiles missing..
  Repair floor covering to make it smooth and easily cleanable.
• 3330 - Critical Several spray bottles 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Corrected.

July 31, 2003 (Follow-up)

• 1450 - Repeat Silver King cooler was running at 50F. The top of the prep cooler was out of temperature.
  If these coolers can not maintain 41F or less, they must be replaced. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0820 - Critical Repeat Tuna salad in the top of the prep cooler and cottage cheese in the Silver King cooler were at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3080 - Repeat Less than 20 foot candles of light was noted in the prep cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in all reach-in refrigeration equipment.
• 1580 - Repeat The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3170 - The wall behind the 3-vat sink is cracked and is not maintained in good repair
  Repair the wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2810 - Wall or wall covering behind the 3-vat sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2830 - Repeat Floor wall juncture in several locations is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall junctures to no larger than a 1/32 inch space.

July 14, 2003 (Routine)

• 1450 - Top of the prep cooler was running above 50F.
  Repair or replace the cooler to be able to maintain 41F (45F) or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3080 - Less than 20 foot candles of light was noted in the prep cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in all reach-in refrigeration equipment.
• 1580 - Several cutting boards throughout the kitchen are heavily scratched and scored. The food contact surfaces are 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.
• 3170 - Observed 2 broken wall tiles behind the grill. Walls throughout the kitchen are no longer smooth and easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the walls to be smooth and easily cleanable.
• 3170 - There are several broken and cracked floor tiles throughout the kitchen.
  Repair the damaged floor tiles.
• 3170 - Several areas of the ceiling are chipping and/or peeling.
  Resurface/ repaint the ceiling so it is smooth and easily cleanable.
• 2810 - In several areas throughout the kitchen the ceiling is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2810 - In several areas throughout the kitchen the floor is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - In several areas throughout the kitchen the walls are not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact with this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 2830 - Floor wall juncture behind the 3-vat sink and in several other areas throughout the kitchen is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 2280 - Critical There is no handwashing lavatory in the dishwashing area, preventing routine handwashing by food workers.
  Install an additional handwashing lavatory in the dishwashing area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 0820 - Critical Egg salad and chicken salad in the top of the prep cooler were at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

February 06, 2003 (Routine)

• 1880 - The food-contact surfaces of the following equipment were not observed sanitized: dirty utensils in dipper well
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - The nonfood contact surface of the drawer with utensils 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.
• 1800 - Freezer with egg beaters has ice buildup.
  Defrost surfaces to allow for easy cleaning
• 1100 - Critical The food contact surface of the knofe stored between equipment is not accessible for cleaning and inspection.
  Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
• 1780 - Critical Slicer food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.