Nick's Spaghetti & Steak House, Route 33, Shacklefords, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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June 18, 2009 | Routine | 0 | 2 | Details / Comments |
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March 11, 2009 | Routine | 1 | 2 | Details / Comments |
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December 09, 2008 | Routine | 0 | 3 | Details / Comments |
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September 18, 2008 | Routine | 1 | 6 | Details / Comments |
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June 18, 2008 | Routine | 2 | 5 | Details / Comments |
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October 31, 2007 | Routine | 2 | 3 | Details / Comments |
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May 21, 2007 | Routine | 3 | 6 | Details / Comments |
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December 12, 2006 | Routine | 3 | 5 | Details / Comments |
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August 24, 2006 | Routine | 1 | 4 | Details / Comments |
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June 09, 2006 | Routine | 2 | 3 | Details / Comments |
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March 16, 2006 | Routine | 3 | 4 | Details / Comments |
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December 20, 2005 | Routine | 1 | 2 | Details / Comments |
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October 25, 2005 | Routine | 3 | 6 | Details / Comments |
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August 30, 2005 | Routine | 1 | 4 | Details / Comments |
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July 14, 2005 | Routine | 2 | 9 | Details / Comments |
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April 28, 2005 | Routine | 2 | 6 | Details / Comments |
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February 08, 2005 | Routine | 2 | 5 | Details / Comments |
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December 14, 2004 | Routine | 2 | 6 | Details / Comments |
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October 22, 2004 | Routine | 4 | 3 | Details / Comments |
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July 14, 2004 | Routine | 2 | 9 | Details / Comments |
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May 13, 2004 | Routine | 1 | 4 | Details / Comments |
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March 02, 2004 | Routine | 2 | 2 | Details / Comments |
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December 11, 2003 | Routine | 1 | 5 | Details / Comments |
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October 09, 2003 | Routine | 0 | 5 | Details / Comments |
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July 17, 2003 | Routine | 1 | 5 | Details / Comments |
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May 16, 2003 | Routine | 2 | 3 | Details / Comments |
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February 27, 2003 | Routine | 2 | 2 | Details / Comments |
June 18, 2009 (Routine)
Violations:
- 1320 - Corrected During Inspection The temperature measuring device located in the reach-in refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 3270 - A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Product with an asterik was prepared about an hour or so earlier and placed in the refrigerator.
March 11, 2009 (Routine)
Violations:
- 1750 - Manufacturer containers were observed reused.
Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs. - 3180 - Repeat Floor areas under/behind equipment 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. - 3380 - Corrected During Inspection Critical Wiping clothts sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
December 09, 2008 (Routine)
Violations:
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer.
Clean and sanitize these surfaces for food contact. - 3180 - Floor along the walls noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Once the fee is paid the new permit will be issued.
September 18, 2008 (Routine)
Violations:
- 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. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener, pan with utensils and slicer.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the gaskets to refrigerator doors have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 3030 - No disposable towels were provided at the hand washing lavatory in the female employees restroom.
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
June 18, 2008 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Slicer.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the plastic strips to door in the walk-in cooler and the metal racks has accumulations of grime.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
October 31, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw beef steaks stored over tomatoes in the walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Sugar dispensing utensil handle in product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the exterior of the reachin coolers and the interior of the salad cold holding unit .
Maintain nonfood-contact surfaces of equipment clean. - 2890 - Light bulb in the walk in cooler not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
May 21, 2007 (Routine)
Violations:
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored over cheese in the walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several food items in the reach in freezer units.
Store food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses. Observed sugar dispensing utensil handle in the product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F. - 0610 - 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. - 1570 - The door gasket of the ice machine is damaged.
Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ice tea machines and the exterior of the reach in refrigerators.
Maintain nonfood-contact surfaces of equipment clean. - 3330 - Critical Working spray container of cleaning product is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3380 - Corrected During Inspection Critical The chlorine wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration is above 200 ppm.
Utilize only sanitizing agent concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
December 12, 2006 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal 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. - 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 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. - 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. - 0820 - Corrected During Inspection Critical Soup, hot holding, at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 2810 - Floor or floor covering in the walk-in cooler is not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 3030 - No disposable towels were provided at the hand washing lavatory in the rear hand sink 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
Once fee is paid the 2007 permit will be issued.
August 24, 2006 (Routine)
Violations:
- 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table top.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of food residue on the following nonfood-food contact surfaces: pan with utensils.
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3340 - Corrected During Inspection Critical Containers of cleaning compounds not stored separately from insecticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
June 09, 2006 (Routine)
Violations:
- 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3180 - Floor in the walk-in freezer noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - A flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
March 16, 2006 (Routine)
Violations:
- 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 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. - 0800 - Critical Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0820 - Corrected During Inspection Critical Meat sauce cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat meat sauce 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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer.
Clean and sanitize these surfaces for food contact. - 3080 - Less than 20 foot candles of light was noted in the rest rooms.
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
December 20, 2005 (Routine)
Violations:
- 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 3180 - Repeat Floor with excessive spillages noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3340 - Critical Containers of cleaning compounds not stored separately from insecticides..
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
October 25, 2005 (Routine)
Violations:
- 0470 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat Some prepared ready-to-eat (RTE) foods in the refrigeration 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 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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bucket with utensils.
Clean and sanitize these surfaces for food contact. - 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3180 - Repeat Floor in the walk-in cooler 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. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
August 30, 2005 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Repeat Some foods in the walk-in cooler were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Repeat Floor under equipment 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.
July 14, 2005 (Routine)
Violations:
- 0210 - Corrected During Inspection Food employees wearing soiled clothing.
Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. - 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 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. - 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. - 1800 - Repeat The nonfood contact surface of shelves and equipment have 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. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Floor in the food noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - Some flies were present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
April 28, 2005 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 1580 - The cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the under side of the lid to small prep unit has accumulations of grime.
Clean the surface at a frequency necessary to preclude accumulation of grime. - 2600 - Repeat The recyclable refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 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. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
February 08, 2005 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagna 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. - 1800 - The nonfood contact surface of the reach-in has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - Floor in walk-in cooler noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3340 - Critical Containers of cleaning compounds not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
December 14, 2004 (Routine)
Violations:
- 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 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. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 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.
October 22, 2004 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of plastic containers ha\ve accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2730 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 3380 - Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
July 14, 2004 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed.
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 hot water. - 3270 - Repeat A few flies present in the food prep and dining areas.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 0830 - Critical The prepared ready-to-eat (RTE) meat sauces 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1800 - Repeat The nonfood contact surface of reach-in cooler and plastic strips to the walk-in cooler had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Floor in the walk-in cooler 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. - 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. - 1770 - The following utensils were observed soiled to sight and touch: can opener..
Clean and sanitize these surfaces for food contact. - 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 1570 - Plastic lid was observed in a state of disrepair and damaged.
Replace to restore a state of condition that allows for proper cleanability per Part IV, Article 1 and 2 of this chapter. - 2890 - Light bulb in the rear food prep and storage room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
May 13, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of small bucket with utensils 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. - 3270 - Back screen door has torn section to it.
Repair torn section as soon as possible. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 0160 - Critical Repeat A food employee failed to wash her hands after coming off break or after engaging in any activity which may have contaminated her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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. - 0470 A 4 - Repeat Some ready-to-eat foods were not covered properly in the walk-in cooler..
Store food in packages, covered containers, or wrappings.
March 02, 2004 (Routine)
Violations:
- 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
Store food in packages, covered containers, or wrappings. - 3340 - Critical Containers of cleaning compounds not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
December 11, 2003 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener.
Clean and sanitize these surfaces for food contact. - 3180 - Floor in area of the walk-in cooler 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. - 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. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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.
October 09, 2003 (Routine)
Violations:
- 3270 - Repeat A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 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. - 0550 - Repeat Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
July 17, 2003 (Routine)
Violations:
- 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 3270 - Repeat A few flies present in the food prep area
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2890 - Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0820 - Critical Repeat FOOD hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1800 - The nonfood contact surface of EQUIPMENT had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0550 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
May 16, 2003 (Routine)
Violations:
- 0820 - Critical FOOD hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 3180 - Repeat Floor in walk-in cooler 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. - 0470 - Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
February 27, 2003 (Routine)
Violations:
- 3270 - Critical Repeat Live roaches seen in outside the walk-in cooler area and in the area where soup table is located.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1780 - Critical Repeat Food contact surfaces of the slicer were observed soiled with accumulations of food residues.
Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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