September 24, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler unit 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.
• 0610 - Corrected During Inspection Beverage Bag-N-Box on floor in bar.
  Elevate food on onto approved shelving with minimum 6" off the floor.
• 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.
• 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 135F.
• 2000 - Corrected During Inspection Clean bins and pans were found stored under dishwasher/3-vat sink drainboard.
  Store clean food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1060 - Corrected During Inspection The folded vinyl cotton mat under the coffee maker 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. Recommend a tray, sheet pan, or solid plastic panel.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 2350 ii - Corrected During Inspection The flexible copper plumbing connection next to the coffee pot was leaking.
  Plumbing systems and components shall be maintained in good repair.

September 01, 2009 (Follow-up)