March 13, 2009 (Routine)

September 25, 2008 (Risk Factor Assessment)

March 25, 2008 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee was washing hands while still wearing gloves. Empoyee was instructed to remove gloves and properly was his hands.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 1580 - The white cutting board located at the dishwasher are was 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.
• 1380 - The pressure gauge is no working properly on the warewashing machine. The PSI during the final rinse was between 35 & 40.
  Repair the pressure gauge so that the flow pressure of the fresh hot water sanitizing rinse not be less than 15 pounds per square inch or more than 25 pounds per square inch.
• 2350 ii - The atmospheric vacuum breaker is leaking on the warewashing machine.
  Repair and maintain all plumbing components and fixtures.
• 3170 - Repair corner of wall where stainless steel piece has been placed and is loose next to the warewashing machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 06, 2007 (Follow-up)

• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has gaps around the opening.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Tiles in dry storage and coving at wall bases are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. During visit to take pictures of oyster containers, had already begun work. Replace tile in dry storage and removed damaged coving tiles.
• 3180 - Repeat Walls throughout facility 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 17, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw fish, hamburger, chicken, and shellfish. Thawing in water at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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 - Corrected During Inspection Critical Shrimp (45F) and chicken (43F) cold holding at improper temperatures. Kept under ice - no refrigeration.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Added ice to foods.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat appeared broken as well. Tested the machine several times with a heat sensitive test strip. Tested the stip by heating water in the microwave and compared against thermocouple--tests were proven to be working correctly.
  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. May use the dishwasher for washing dishes ONLY--MUST FOLLOW UP WASHING WITH A DIP IN SANITIZER! SANITIZER MUST BE 50-100PPM CHLORINE OR IF USING QUAT. AMMONIA--200PPM.
• 3170 - Tiles in dry storage and coving at wall bases are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. During visit to take pictures of oyster containers, had already begun work. Replace tile in dry storage and removed damaged coving tiles.
• 3180 - Walls throughout facility 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.

February 08, 2007 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was picking up fish and other ready to eat foods with bare hands to place on plate.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 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.
• 1570 - Aluminum foil was being used in the top inside of the ice bin of the ice maker. The foil could become a physical contaminant.
  Repair the ice bin 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 ice bin, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3140 - A radio and CD's were placed on top of equipment and food.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination from these type items that cannot be cleaned and sanitized.

September 06, 2006 (Critical Procedures)

March 07, 2006 (Critical Procedures)

• 0160 - Critical (CORRECTED DURING INSPECTION): Employee observed using apron to wipe soiled hands off on. Instructed employee to discontinue wiping hands on apron and to properly wash 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 Cigarettes and ash tray and area that appears to be a smoking area in dry storage area next to food supplies. Discussed with PIC to discontinue immediately.
  Designate an area away from food, food contact surfaces, food preparation, etc. that employees may smoke.
• 1770 A - Critical (CORRECTED DURING INSPECTION)The following equipment food-contact surfaces were observed soiled to sight and touch: White cutting board soiled.Can opener blade soiled.Both were placed into a clean and sanitize area.
  Clean and sanitize these surfaces for food contact.
• 3460 - Corrected During Inspection Critical Medicines (Skin Shield Medicine for cuts) located next to salt and other spices. Removed and placed in office.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

September 07, 2005 (Routine)

March 18, 2005 (Routine)

• 1100 - The food contact surface of the SEVERAL PLATES is not smooth, contains cracks, chips, or pits and can not be easily cleaned. MANY EXTRA PLATES WERE AVAILABLE THOUGH.
  (CORRECTED DURING INSPECTION): DAMAGED PLATES WERE DISCARDED. Replace the plates as needed 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.
• 1570 - 1. The top part section of the ice machine that covers the cavity of the machine and is adjacent to the motor/condenser etc. compartment is missing.2. Handles on sliding doors missing or damaged.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Part of the stainless steel wall panel was not properly secured to the wall and was sticking out.
  Fasten the panel to the wall to prevent harborage of rodents and insects and to make it easier for cleaning. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 12, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1060 - The nonfood contact surface of the storage cabinet shelves 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.CONTINUE TO REPAIR/REPLACE
• 1570 - The door gasket of the Magic Chef refrigerator/freezer is torn.
  Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
• 2000 - Clean plastic containers were stacked together and were not observed stored in a position to allow air-drying.
  Store all TABLEWARE in a self-draining position that allows air-drying.CORRECTED DURING INSPECTION.
• 3170 - 1. Wall at/near coving between the ice machine and where the bread products are stored is damaged and in need of repair.2. Ceiling tile is loose above the clean equipment storage rack and in need of resetting or replacement.3. Wall panel damaged on the right side of the entrance into the Walk-in refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 19, 2004 (Routine)

• 3080 - Lights burnt out over the ice machine and over the warewashing machine.
  Replace burnt out lighting. 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
• 1600 - The inside lip of the door frames and the top of the warewash machine where the lip of the doors seat have food debris/scale.
  Clean door frames and top of the machine and Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1910 - Cloth gloves soiled
  Clean gloves daily to remove food residue or soiling matter.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the sheet pans where the potatoes awaiting to be baked were being stored.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3140 - Radio and other personal item stored on top of cooking oil
  Locate lockers or other suitable facilities and designate it as a personnel storage area to prevent food, equipment, single-service and single-use articles from contamination

September 04, 2003 (Routine)

• 0470 - Critical Raw animal,(raw shrimp, fish, and other seafood stored above different salad dressings and cooked item) food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.CORRECTED DURING INSPECTION
• 0830 - Critical The prepared ready-to-eat (RTE)FOOD (meat sauce and cooked shrimp) 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.CORRECTED DURING VIOLATION
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. It was approximately 30-32psi.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1570 - IPS valve on the warewash machine is appears froze and corroded.
  Repair or replace the IPS valve. Refer to 12 VAC 5-421-1380 for additional information if needed.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Sprayer jets had food debris, seeds, stainless steel, etc. clogging them.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Clean sprayer jets at a frequency to prevent anything from clogging them. SPRAYER JETS WERE CORRECTED DURING INSPECTION.
• 1750 - Single-service items (CARD BOARD BOXES) were observed reused for the storage of FOOD.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.BOXES DISCARDED - CORRECTED DURING INSPECTION.
• 3170 - Physical structures as identified below are not maintained in good repair.1. Molding on corners of walls near Walk-in worn.2. Ceiling tile damaged in dry storage area above water heater.3. Wall surface at breading area worn.4. Wall tile near floor under breading table unit has been damaged.5. Culking missing from coving and wall in the kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Professionally repair or replace as needed.
• 3180 - Floor under the storage shelf near hot water heater in store room has debris, old container, etc. and 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.

March 05, 2003 (Routine)

• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged.1. Handle missing on bottom of oven.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.1. Clean food debris off of all sides of all deep fat fryers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3240 - Repeat Handwashing facilities are unclean and not maintained.1. Faucet worn and in need of replacement.
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Professionally repair or replace faucet.