October 19, 2009 (Routine)

• 0470 A 4 - Uncovered items in Walk-in refrigerator and improperly stored items in Walk-in Freezer.
  Store food in packages, covered containers, or wrappings.
• 1570 - Reach in refrigerator behind registers was observed in a state of disrepair and damaged to the point it was not closing properly to hold temperature.
  Repair the reach in refrigerator 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, 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: ventilation filters, area around fryer, and counter next to grill
  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: interior and exterior of microwaves, underside of soda dispensers, interior and exterior of reach in refrigerators and freezers, and lower shelving in kitchen area.
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - Repeat No disposable towels were provided at hand washing station
  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
• 3180 - Repeat Following areas noted in need of cleaning: Walk-in Freezer floor, and floors in between and under equipment
  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 28, 2009 (Risk Factor Assessment)

• 3030 - Repeat No disposable towels were provided for the handwashing towel dispensers.
  Unprotected rolls of paper towels are in use. Provide the proper paper towels that can be dispensed from the towel dispensers.
• 3380 - Critical The quaternary ammonium sanitizer concentration for the 3-compartment sink was measured >200 ppm.
  (EcoLab tech notified) Maintain 200 ppm quaternary ammonium sanitizer concentration level.

April 13, 2009 (Routine)

• 0200 - Corrected During Inspection Employee wearing a wrist watch 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 Managers 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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored on counter tops between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Critical The American cheese slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1570 - Corrected During Inspection Repeat Torn walk-in cooler curtain and a missing dial on the American cheese time chart.
  Replace the torn cooler curtain and time chart.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine sanitizer at the proper concentration of 50 parts per million.
• 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.
• 3180 - Repeat Walk-in freezer floor 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 - The vent filters in the grill's hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 28, 2009 (Routine)

• 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.
• 0470 A 4 - Repeat Boxes of food left uncovered in the walk-in freezer.
  Keep foods covered when they are not in use.
• 0570 - Wiping cloths improperly stored between use on the counter tops.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Boxes of food stored on the walk-in freezer floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the cabinet freezer, and walk-in 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.
• 1450 - The drive thru display cooler was maintaining a refrigeration temperature at 44 degrees Fahrenheit (F).
  Maintain refrigeration storage temperatures<= 41 F.
• 1570 - Cooler curtain and the time chart for the American cheese were observed in a state of disrepair and damaged.
  Replace both the cooler curtain and time chart.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory located at the sandwich make 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory towel dispensers.
  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
• 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.
• 3180 - Repeat The walk-in freezer floor was 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 1 - Corrected During Inspection Repeat A spray bottle of cleaner was observed hanging on the food condiment shelf with the nozzle of the cleaner pointed towards the packets of food condiments.
  Store cleaners in a location separate from food and equipment.
• 3380 - Corrected During Inspection Critical No concentration of chlorine sanitizer was observed in the wiping cloth bucket.
  Maintain a chlorine sanitizer concentration level at 50 parts per million.

September 10, 2008 (Follow-up)

August 27, 2008 (Routine)

• 0160 - Critical Food employees failed to wash their hands after entering the kitchen and before donning single-use gloves.
  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 - Employee wearing a wrist watch 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 Uncovered American cheese slices placed atop a greasy container lid located on the make line.
  Exposed cheese voluntarily discarded during inspection. Properly store the cheese in a clean container.
• 0470 A 4 - Uncovered salad in the walk-in cooler. Boxes of food in the walk-in freezer left open while unattended.
  (Salad voluntarily discarded during inspection) Keep foods covered while in storage.
• 0580 - Employee wearing single-use gloves on the make line was observed placing his hand in his pocket to check his cell phone.
  (Gloves changed during inspection) Employees are to change gloves when changing tasks, including placing their hands in their pockets.
• 0610 - Food stored less than 6" above the floor in the walk-in cooler due to the lower rack not elevated at least 6 inches above the floor. Boxes of food stored on the walk-in cooler floor. Single-use packets of mustard were on the storeroom floor.
  (Mustard packets voluntarily discarded during this inspection) Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0850 - Critical Repeat The cheese and sliced tomatoes located on the make line are stored under time control instead of temperature control and were not labeled or otherwise marked with a 4 hour serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1320 - Repeat There was no temperature measuring device located in the freezer cabinet and walk-in 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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOPS OF EQUIPMENT, HAMBURGER PATTIE FREEZER COMPARTMENT, and ALL LOWER SHELVING.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The (cavity, door seal) of the microwave ovens were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine sanitizer at the proper concentration of 50 parts per million.
• 2190 - Repeat Water from the restroom handwashing sinks measured at a temperature less than 100F.
  Make necessary adjustments to valves and lines serving the handsinks to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Leak on the 3-compartment sink spray nozzle.
  Eliminate the spray nozzle leak in accordance with City of Chesapeake plumbing codes.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the warewashing and food preparation areas.
  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
• 3180 - Floor/wall junctures in need of cleaning. Walk-in freezer floor 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 Repeat Counted 9 live flies in the dining area and at least 3 live flies in the food preparation area.
  Eliminate the presence of live flies in the restaurant by keeping the kitchen clean and working with the facility's Certified Pest Control Operator. It is acceptable to place fly glue sticks under the sink basins but no where else in the kitchen. Only a Certified Pest Control Operator is allowed to dispense pesticides in this facility.
• 3340 1 - Corrected During Inspection Spray bottle of sanitizer observed hanging on a rack storing cup lids with the spray nozzle pointing toward the lids.
  Store all chemicals in a separate location from food and food condiments.

May 06, 2008 (Routine)

• 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraint.
  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.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 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 2 - Corrected During Inspection Critical Yogurt and milk stored in the drive thru cooler were cold holding at improper temperatures.
  (yogurt and milk voluntarily discarded) Maintain food storage at 41F or below.
• 0850 - Critical Sliced tomatoes and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1320 - Repeat There was no temperature measuring device located in the drive thru reach-in cooler, cabinet freezer, hamburger pattie freezer, and walk-in 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.
• 1450 - The drive thru refrigerator was not maintaining<= 41 F cold-holding temperature.
  Maintain<= 41 F cold-holding temperature for all refrigeration units.
• 1570 - Repeat Lights under the french fry warmer were inoperable.
  Maintain the french fry warmer lights in good repair.
• 1570 - Broken ceiling light shield over the grill station.
  Replace the broken ceiling light shield.
• 1570 - Repeat Broken wire racks in the walk-in cooler.
  Replace or repair the broken rack.
• 1570 - Floor petals for the dishwashing area handsink were not secured to the floor.
  Secure the handwashing sink foot petals to the floor.
• 1570 - Repeat Missing mechanically vented hood filter.
  Replace the missing hood filter and/or eliminate gaps between filters.
• 1570 - Repeat The door gasket of the service counter reach-in cooler was splitting.
  Replace the refrigeration door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Unused counter-mounted can opener not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical Mold observed in the self-service soda machine ice shoot.
  (ice dispenser not in use until cleaned) 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: GRILL VENT FILTERS and the EXTERIOR TOPS OF ALL EQUIPMENT.
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Soap was not provided at the hand washing lavatory located at the sandwich preparation 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.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the sandwich prep handsink.
  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
• 3180 - Repeat Floor under grill and along the baseboards was noted in need of cleaning. Ceiling tiles and light shields located adjacent to the HVAC ceiling vents were 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 23, 2007 (Routine)

• 0470 A 4 - Corrected During Inspection Uncovered pitcher of water stored above the grill.
  Store the water in a covered pitcher.
• 0480 - Corrected During Inspection Repeat Unlabeled pitcher of water.
  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.
• 0570 - Wiping cloths improperly stored between use on food preparation counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER WOODEN FOOD STORAGE PLATFORMS were not nonabsorbent, easily cleanable, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the HAMBURGER PATTIE 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 - Lower wire rack located in the walk-in cooler was observed in a state of disrepair and damaged.
  Replace the damaged wire rack with one in good repair.
• 1570 - Unused or non-functioning counter-mounted can opener not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The door gasket of the cabinet freezer and the front counter reach in cooler are splitting
  Repair or replace the refrigeration/freezer door gaskets in accordance with the manufacturer's specifications.
• 1570 - Missing vented hood filters.
  Replace hood filters and/or eliminate gaps between filters.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRONT COUNTER EACH IN COOLER DOOR GASKET, HAMBURGER PATTIE FREEZER COMPARTMENT, and the WALK-IN FREEZER WOODEN FOOD STORAGE PLATFORMS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the vegetable slicer was observed soiled with accumulations of food residues.
  Clean food-contact surfaces of vegetable slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2190 - Repeat Water from the handwashing sink located in the Men's restroom was measured at a temperature less than 100F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 3270 - Critical Live flies observed in the food preparation area.
  Contact the Certified Pest Control Operator contracted for this facility in order to address methods to eliminate and restrict the incursion of flies into the building. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 19, 2007 (Routine)

• 0160 - Critical Repeat Food employees failed to wash their hands between different tasks and before donning single-use gloves.
  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.
• 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 Uncovered American cheese slices stored in contact with raw meats in the hamburger reach in freezer.
  Keep all foods covered and store ready to eat foods such as cheese in a separate location from raw animal foods.
• 0470 - Critical Different types of raw meats stored in the hamburger pattie freezer in such a manner that may cause cross contamination of the meats.
  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.
• 0480 - Unlabeled food containers.
  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.
• 0610 - Lower shelving in the walk-in cooler does not allow for a minimum of a 6 inch gap between the floor and the shelf..
  Elevate the lower shelving to provide a 6 inch spacing between the floor and the shelf.
• 0610 - Repeat Boxes of food stored on the walk-in freezer floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Raw eggs, salad with chicken, and half & half were cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - Wood food storage platforms located in the walk-in freezer.
  Remove the wood platforms from the premises and replace them with shelving that meets the criteria of smooth, durable, nonabsorbent, and easily cleanable.
• 1100 - The food contact surface of the ICED TEA BUCKET LIDS were cracked and chipped.
  Replace the bucket lids 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.
• 1320 - Repeat There was no temperature measuring device located in the HAMBURGER PATTIE REACH IN 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 - Repeat Build up of frozen condensation in the freezer cabinet compartment.
  Remove the build-up of frozen condensation from the freezer compartment. Ice build-up in freezer compartments may impede proper refrigeration air flow.
• 1570 - Refrigeration compartments are not maintaining<= 41 F.
  Maintain<= 41 F for all refrigeration compartments.
• 1570 - Mechanically vented hood filter is missing.
  Replace hood filters and/or eliminate gaps between filters.
• 1570 - Inoperable french fry heat lamp bulb.
  Replace the inoperable french fry heat lamp bulb.
• 1570 - The can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SODA MACHINE DIFFUSERS, and the CAN OPENER BLADE.
  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: HAMBURGER PATTIE FREEZER COMPARTMENT, EXTERIOR TOPS OF EQUIPMENT, and the FRENCH FRY WARMER HEAR LAMP LIGHT PLATE.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth buckets.
  Provide chlorine sanitizer at proper concentration of 50 parts per million.
• 2190 - Repeat Water from the handwashing sinks in both restrooms was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2310 - Critical Food debris observed in the food preparation area handsink basin.
  Do not use handsinks as food dump sinks. Handsinks are designated for handwashing only.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food preparation area.
  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
• 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.
• 3180 - Repeat The kitchen walls and the floor/wall junctures were 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 - The cold water foot pedal and eye wash on/off button on the 3-compartment sink handsink were in disrepair.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3260 - Cell phone hanging on employee clothing during a food preparation task.
  All personal possessions such as cell phones are not allowed in the food preparation areas of the restaurant.

February 16, 2007 (Routine)

• 0160 - Critical Food employees observed not washing their hands before donning single-use gloves.
  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 Employee wearing jewelry on her wrist while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. Rings can be covered with single-use gloves. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0610 - Repeat Boxes of food stored on the walk-in freezer floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical RAW EGGS cold holding at improper temperatures due to being held at room temperature on a counter next to the grill.
  (EGGS VOLUNTARILY DISCARDED DURING THIS INSPECTION) Maintain food storage at 41F or below.
• 1320 - Repeat There was no temperature measuring device located in the FREEZER UNITS.
  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 - Build-up of frozen condensation observed in the freezer cabinets.
  Remove the build-up of frozen condensation from the freezer cabinets.
• 1570 - CONVECTION OVEN DOOR HANDLE was observed in a state of disrepair and damaged.
  Repair the oven's door handle to a state of good condition.
• 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  Provide QUATERNARY AMMONIUM in the wiping cloth bucket at proper concentration of 200 parts per million .
• 2190 - Water from the restroom handsinks was measured at a temperature less than 110F. (MEASURED AT 52 F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Plumbing connections under the 3-COMPARTMENT SINK and ICE MACHINE are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - FLOOR located behind convection oven and ice machine 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.

September 25, 2006 (Follow-up)

September 12, 2006 (Routine)

• 0200 - Employee wearing bracelets 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 - 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 A 4 - Open trash container stored in contact with racks of hamburger buns.
  Store trash containers a reasonable distance from the food.
• 0480 - Unlabeled drink pitcher.
  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.
• 0570 - Cloudy sanitizer water in the wiping cloth bucket.
  Replace the sanitizer in the wiping cloth bucket.
• 0570 - Repeat Wiping cloths improperly stored between use on the food prep counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Boxes of food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical DRIVE THRU COOLER'S MILK and YOGURT cold holding at improper temperatures.
  (MILK AND YOGURT VOLUNTARILY DISCARDED DURING THIS INSPECTION) Do not store dairy products or meats in this refrigeration unit until it is capable of maintaining food storage at 41F (45F) or below.
• 1150 - The nonfood storage shelves lined with cardboard.
  Remove the cardboard. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the FREEZER CABINET.
  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 DRIVE THRU REACH-IN COOLER and the WALK-IN COOLER were not maintaining<= 41 F (45 F).
  Maintain<= 41 F for all refrigeration units.
• 1570 - Walk-in cooler's door latch is properly securing the door closed.
  Repair the condensation leak in the walk-in freezer.
• 1570 - Dripping condensation observed in the walk-in freezer.
  Repair or replace the walk-in cooler's door latch.
• 1570 - The door gaskets on the refrigeration/freezer doors are splitting and torn.
  Repair or replace the refrigeration/freezer door gaskets in accordance with the manufacturer's specifications.
• 1570 - Inoperable French fry heat lamp.
  Replace the inoperable French fry heat lamp.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: REFRIGERATION DOOR GASKETS, DRIVE THRU SODA DIFFUSERS/NOZZLES (corrected during inspection),and the ICE MACHINE SHOOT/COMPARTMENT & LID.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: OVEN COMPARTMENTS
  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: EXTERIOR SURFACES OF ALL EQUIPMENT, FLOOR FANS, EXTERIOR SURFACE OF THE WASTE GREASE CONTAINER/DUMPSTER, FRENCH FRY HEAT LAMP ASSEMBLY, UNDER THE FRENCH FRY UNIT, FRYER VENTILATION HOOD, and the WALL PIPE NEXT TO THE FRYERS (SLIMY).
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The (cavity, door seal) 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.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide wiping cloth sanitizer at the proper concentration of quaternary ammonium.
• 2000 - BOXES OF CLEANING SUPPLIES were found stored on the floor.
  Store non-food items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Stacked drinking cups stored unprotected from contamination.
  Keep stacked drinking cups covered with the plastic sleeves.
• 2260 - Critical Backflow or backsiphonage prevention device not available on the mop sink's threaded faucet connected to the sanitizer dispensers.
  Provide a double-check backflow or backsiphonage prevention device on the mop sink threaded faucet.
• 2350 - Critical Repeat The dumpster area WASTE GREASE SINK is clogged.
  Properly repair the waste grease sink according to local plumbing codes.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Repeat Light bulb in WALK-IN FREEZER was not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Corrected During Inspection Rear outer opening of the food establishment is not protected against entry of insects and rodents due to the door left open while unattended.
  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.
• 3080 - Less than 10 foot candles of light was noted in the WALK-IN FREEZER.
  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 - FLOOR TILES are missing. WALK-IN FREEZER LIGHTS ARE MISSING.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS UNDER EQUIPMENT, WALK-IN FREEZER FLOOR, and the KITCHEN CEILING TILES 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.
• 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.
• 3270 - Critical Harborage conditions of FLIES exists.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 08, 2005 (Routine)

• 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.
• 1100 - Repeat The food contact surfaces of the damaged plastic utensils, pans, and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the items 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.
• 1320 - There was no temperature measuring device located in the freezer cabinet.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Curtains at both walk in units observed in a state of disrepair and damaged. Cloth washer is rusty and falling apart.
  Remove/replace the curtains and washer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: Soft serve machine (top to bottom), soda dispenser at drive thru, fry bin lights, Qing ovens, everything on lower shelf of prep area, greasy plastic trays and metal baskets, ice maker interior, orange juice dispenser, freezer cabinets, filet steamer, lowboy door gasket,...
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the rolling grease cart/rack 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.
• 2000 - Ice scoop holder observed stored on the floor.
  Store all clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 - Critical A recent repair to plumbing system components of the @EQUIPMENT@ are not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2350 ii - Critical The floor sink in the dumpster corral is clogged.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Critical Repeat The cold water control at the back hand sink does not work.
  Repair water control.
• 2890 - Repeat Light bulbs in walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3180 - Repeat Kitchen floor throughout, some ceiling tiles, walk in fans and floors 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 10, 2005 (Routine)

• 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.
• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50 ppm chlorine or 200 ppm quats) between uses.
• 1400 - Condensation leak observed in the walk in freezer.
  Repair the drain line so that all accumulated moisture properly and completely drains.
• 1770 B - Repeat Observed accumulations of food deposits, mold, or other soil on the following surfaces: refrigerator and freezer gaskets, ice maker interior, ice bin, all drink spouts, orange juice dispenser, room fans, greasy, gold plastic trays, fry bin lights, can opener, cutting board.
  Clean and sanitize these surfaces.
• 2000 - Single service containers were observed stored with the food-contact surface facing upward.
  Store single service covered or inverted to prevent contamination while in storage.
• 2000 - Single service items stored less than 6" off the floor.
  Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 ii - Foot-controlled, cold water faucet at back hand sink is in disrepair.
  Repair plumbing.
• 2890 - Repeat Light bulbs in walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the front prep area.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the front preparea.
  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
• 3140 - Employee's personal items observed on a prep table.
  Store all personal belongings in the designated storage area.
• 3170 - Store room walls and ceiling are not maintained in good repair
  Repair peeling walls and hole in ceiling. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walk in refrigerator ceiling and some kitchen floor areas 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.

April 07, 2005 (Routine)

• 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.
• 0570 - Repeat Wiping cloths improperly stored between uses (laying in hand sink).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0820 - Critical Repeat No ice observed in pans under the butter or Half&Half (pans overfilled as well). Foods in glass front refrigerator at drive thru cold holding at improper temperature.
  Cold hold all potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0840 - Critical According to the ""consume by"" date on some of the commercially processed ready-to-eat (RTE) milk bottles in the front refrigerator, the food should have been discarded days to weeks ago.
  Discard the milks at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. PRACTICE FIFO, FIRST IN, FIRST OUT.
• 1100 - Repeat The food contact surfaces of the damaged plastic pans and basket are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace theitems 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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: "clean " equipment cart and contents, fry bin lights and cabinet, floor fan, reach in gaskets, ice maker interior, reach in unit used as a storage cabinet, shelf under drive thru drink station, Qing oven.
  Clean and sanitize these surfaces.
• 2350 ii - Drain plugging mechanism under the sanitizing compartment of the dish sinks leaks by.
  Repair the sink drain. Plumbing systems and components shall be maintained in good repair.
• 2890 - Repeat Light bulb in the walk in freezer is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the front prep area.
  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.
• 3170 - Base board tiles in kitchen near walk in cooler are not maintained in good repair. Fan guard hanging off the walk in freezer unit.
  Replace broken tiles. Secure fan guard. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor, some ceiling areas, walk in ceiling and fan 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.

December 01, 2004 (Routine)

• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (currently above food in the store room and over the three compartment sink).
  Containers of cleaners MUST be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0820 - Critical Repeat Creamers and butter cold holding at improper temperature on display (no ice left under).
  Cold hold all potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 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.
• 3240 - Cold water control at back hand sink does not work properly.
  Repair the controller. Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1100 - Repeat The food contact surfaces of the damaged plastic containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the items 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.
• 2890 - Repeat Light bulbs by the three compartment sink and in the walk in freezer are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 1770 B - Repeat Observed accumulations of grease deposits, mold, or other soil on the following food contact surfaces: ice maker interior, orange juice dispenser, soda dispensers (especially at drive thru), roller cart, bottom oven, top of microwaves, gold plastic trays, walk in cooler fan and ceiling, unused refrigerator, french fry bin and lights, soft serve machine,...
  Clean and sanitize these surfaces for food contact.
• 3180 - Some kitchen ceiling tiles, vents, and the store room floor 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.
• 1570 - The shake dispensing assembly leaks.The door frame of the walk in cooler is damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1320 - There was no temperature measuring device located in the freezer cabinet.
  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.
• 3330 - Critical Repeat Working containers of cleaners are not accurately 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.

July 19, 2004 (Routine)

• 3330 - Critical Working containers of cleaners are not accurately 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.
• 0820 - Critical Repeat Creamers and margarine sitting at room temperature.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Repeat The food contact surfaces of the damaged plastic containers, and wooden spoon are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the items. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and 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.
• 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.
• 2890 - Repeat Light fixture over the dish sinks is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted in one stall in the ladies' room.
  Repair the light. 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
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the front prep area.
  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
• 2310 - Critical The handwashing facility located in the front prep 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 fan and mop bucket blocking its use.
• 0570 - Wiping cloths improperly stored between uses (observed laying on several work surfaces).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 3170 - Repeat Kitchen floor, wall, and ceiling are not maintained in good repair
  Replace damaged floor tiles and grout. Repair ceiling in the store room and the wall by the mop sink. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - The three compartment sink has seperated between the third compartment and the drainboard.
  Repair the sink unit 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 sinks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. *Any new sink must have three compartments LARGE ENOUGH TO SUBMERGE THE LARGEST ITEM THAT REQUIRES CLEANING.
• 3180 - Walk in floors and ceilings 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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other food soil on the following food contact surfaces: soft serve machine, parts carts, orange juice dispenser, area under the drink station in the dining room, oven mitts, crusty sheet pans, greasy plastic trays, ice maker interior, reach in next to the fryer,...
  Clean and sanitize these surfaces.
• 1880 - Critical The food-contact surfaces of the equipment washed this morning were not sanitized.
  After cleaning and rinsing of the food-contact surface, ALL DISHES, UTENSILS, AND EQUIPMENT MUST BE EFFECTIVELY SANITIZED.
• 3270 - Numerous flies observed in the kitchen today. *Work is currently underway on the damaged drive thru .
  When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 16, 2004 (Routine)

• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1100 - Repeat The food contact surfaces of the damaged plastic containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the damaged items 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.
• 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: soda nozzles, Qing ovens, crusty sheet pans, gold plastic trays, orange juice dispenser.
  Clean and sanitize these surfaces for food contact.
• 0820 - Critical All the ice has melted under the creamers and butter sitting on the counters, cold holding at improper temperatures.
  Check the ice level throughout the morning. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 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.
• 1570 - The front lowboy refrigerator was observed in a state of disrepair and damaged.
  Repair the refrigertator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.) Has been ordered)

December 09, 2003 (Routine)

• 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.
• 0820 - Critical Two and a half trays of raw eggs out at room temp, cold holding at improper temperatures.
  Relocate eggs to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Gravy hot holding at improper temperatures.
  Rapidly reheat the gravy to 165F and maintain at 140F or above through the hot holding period. Use a thermometer during the heating process.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the prep area.
  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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the prep area.
  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
• 3240 - Repeat Heavily soiled wiping cloth laying in the handwash sink.
  Keep handwashing facilities empty, clean and maintained to encourage proper handwashing.
• 0220 - Critical The workers are drinking from an uncovered container in the food preparation area, storing drinks on work surfaces.
  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.
• 1570 - Repeat The fan sitting on the trash can was observed soiled and in a state of disrepair and damaged. One microwave, front reach in unit awaiting parts to repair.
  Repair the fan. Clean it and do not operate it sitting on a trash can.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: warmer units (interior), can opener, soiled fried product trays, microwave oven, soda dispensers, overhang at assembly station, crusty sheet pans, freezer cabinets, unused lowboy by the fryers, walk in fan guards,...
  Clean and sanitize these surfaces for food contact.
• 1100 - Repeat The food contact surfaces of the damaged plastic containers, crusty sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the items 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.
• 3170 - Some floor tiles and grout are not maintained in good repair. Drain in the dumpster corral is clogged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Facility is storing unnecessary items (old warmer) to the operation or maintenance of the establishment.
  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.
• 2890 - Light bulbs in walk in freezer, kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.

August 06, 2003 (Routine)

• 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and 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.
• 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ALL soda dispensers, orange juice dispenser, cappuccino machine, ice maker interior, soft serve machine, can opener, greasy plastic trays, Qing oven, crusty sheet pans, plastic fry bin,....
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: clean equipment cart, oven mitts, reach in door gaskets, cabinet under drink station,....
  Maintain nonfood-contact surfaces of equipment clean.
• 1320 - Repeat There were no temperature measuring device located in the small 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 - Door hinge on front reach in refrigerator was observed in a state of disrepair and damaged.
  Repair the hinge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 2000 - Clean single service spoons were observed stored with the food-contact surface facing upward in a soiled pitcher.
  Store/ dispense utensils with the handles up in a clean, sanitized container or original package to prevent contamination.
• 3020 - Soap was not provided at the hand washing lavatories.
  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.
• 3180 - Some kitchen walls, ceiling tiles, and vents, both walk in floors 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - The food contact surface of the scorched plastic containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the damaged items. 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.
• 1730 - Filter missing from exhaust hood over in use fryer.
  Replace missing filter. Filters must be in place and fan must be on when fryers are in use.
• 3240 - Handwashing facility in back kitchen area is in disrepair and not maintained
  Repair leaking faucet, secure foot controls. Secure front hand sink to the wall, recaulk. Keep handwashing facilities clean, stocked, and maintained to encourage proper handwashing.

May 09, 2003 (Routine)

• 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUATERNARY AMMONIUM sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 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.
• 2350 ii - Critical Plumbing connection at the back hand sink faucet is leaking. Sprayer at dish sinks is held together with tape.
  Plumbing systems and components shall be maintained in good repair.
• 2760 - Refuse containers are stored full at the back door causing an attractant to pests.
  Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
• 2000 - Repeat Clean disposable cup lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Q-ing oven, ice maker interior (mold growth), crusty sheet pans, soft serve machine, orange juice dispenser, gray condiment trays.
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinet below drink station in dining room, oven mitts, equipment cart, floor fans, lowboy reach in used for fryer covers.
  Maintain nonfood-contact surfaces of equipment clean.

February 03, 2003 (Routine)

• 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.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (hanging on racks at front counter).
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1530 - There is no test kit located 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.
• 3170 - Some floor ad baseboard areas not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace damaged tiles and grout.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (big gap at bottom of back door)..
  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.
• 1320 - Repeat There was no temperature measuring device located in the freezer chest and freezer cabinet.
  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.
• 2000 - Clean drink lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3260 - Employees are not using the coat storage area provided (coats hanging on food storage racks).
  Employees must store all personal items in the seperate designated area.
• 1570 - Repeat Lowboy reach in unit was observed in a state of disrepair and damaged.
  Repair the reach in 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 unit, remove it.
• 1100 - 1.The food contact surface of the wooden racks in the walk in freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.2. The ice maker lid liner is broken.3. Observed damaged pastry brush and crusty sheet pans.
  1.Remove the cardboard lining and clean all racks. Seal/reseal all racks 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.2. Replace damaged lid liner.3. Remove damaged pastry brush and carbon coated pans.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: orange juice dispenser, shake machine, drive thru drink spouts, smallwares cart.
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryers and hood system.
  Maintain nonfood-contact surfaces of equipment clean.