Oasis Restaurant, 3508 Kecoughtan Rd., Hampton, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 09, 2009 | Routine | 1 | 10 | Details / Comments |
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June 10, 2009 | Routine | - | - | Details / Comments |
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February 04, 2009 | Routine | 3 | 17 | Details / Comments |
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October 06, 2008 | Routine | 3 | 22 | Details / Comments |
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May 28, 2008 | Routine | 1 | 6 | Details / Comments |
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February 26, 2008 | Routine | 2 | 8 | Details / Comments |
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November 26, 2007 | Routine | 0 | 6 | Details / Comments |
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August 24, 2007 | Routine | 1 | 8 | Details / Comments |
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May 21, 2007 | Routine | 2 | 6 | Details / Comments |
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February 06, 2007 | Routine | 0 | 7 | Details / Comments |
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November 03, 2006 | Routine | 3 | 12 | Details / Comments |
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August 03, 2006 | Routine | 0 | 11 | Details / Comments |
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April 28, 2006 | Routine | 0 | 8 | Details / Comments |
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January 26, 2006 | Routine | 2 | 11 | Details / Comments |
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October 27, 2005 | Follow-up | 1 | 9 | Details / Comments |
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October 11, 2005 | Routine | 6 | 11 | Details / Comments |
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July 12, 2005 | Routine | 1 | 11 | Details / Comments |
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March 09, 2005 | Routine | 3 | 13 | Details / Comments |
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January 21, 2005 | Routine | 1 | 13 | Details / Comments |
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November 02, 2004 | Routine | 2 | 18 | Details / Comments |
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July 20, 2004 | Routine | 1 | 14 | Details / Comments |
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March 12, 2004 | Routine | 1 | 12 | Details / Comments |
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December 02, 2003 | Routine | 3 | 13 | Details / Comments |
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August 26, 2003 | Routine | 1 | 12 | Details / Comments |
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May 07, 2003 | Routine | 1 | 9 | Details / Comments |
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April 22, 2003 | Routine | 6 | 13 | Details / Comments |
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January 02, 2003 | Routine | 4 | 10 | Details / Comments |
September 09, 2009 (Routine)
Violations:
- 0820 A 1 - Corrected During Inspection Critical Repeat Sausages were hot holding at improper temperatures.
Facility rapidly reheated the food to 165F. Maintain at 135F or above through the hot holding period. - 1060 - The nonfood contact surface of the wood block being used to balance a table is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Repeat Plastic containers are chipped and cracked.
Replace with approved containers that are smooth, durable, non absorbent, and easily cleanable. - 1510 - A tip sensitive thermometer is not provided.
Provide a tip sensitive thermometer, a digital thermometer would satifsy this requirement. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Repeat The following equipment is in poor repair:- Gasket for the 1 door prep unit- Walk in refrigerator shelves are rusting- Multiple prep table's legs are rusting-Kick plate missing from display refrigerator-right gasket torn on wait station refrigerator
Replace gaskets and kickplate, and resurface/repaint or replace rusting equipment. - 1800 - Repeat The following non food contact surfaces need cleaning:-All shelving to the left of the cookline-All three fryer cabinets -exterior of fryer cabinets
Clean. - 2650 - Repeat There is no refuse container at the area immediately adjacent to the ice cream hand sink.
Provide a refuse container for the disposal of paper towels at the ice cream hand sink. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the rest-rooms 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. - 3170 - Repeat The following equipment are in poor repair:-tile is missing and eroding at the cookline and under the dish machine.
In the event of a change in ownership or remodel, replace the tiling. - 3180 - Repeat The following physical facilities need cleaning:-Floor under 2 door freezer-wall behind 2 door freezer- floor and wall below the dish machine- Wait station vent screen
Clean.
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
June 10, 2009 (Routine)
Violations:
- 0070 - Repeat Certified food manager's certificate is expired.
Renew certificate within 17 days or manager will be required to take the class. - 0160 - Critical Observed the dish washer go from handling soiled dishes to handling clean dishes with out washing his hands inbetween.
Employees must wash their hands before handling clean utensils, dishes, or containers after handling soiled dishes,utensils, or containers. - 0610 - Repeat 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 A 1 - Corrected During Inspection Critical Sausage links were improperly hot holding (130*).
Hot hold potentially hazardous foods at 135* or above to prevent the growth of harmful bacteria. Sausage links were reheated to 165*. - 0820 A 2 - Critical Repeat Creamers at the serving area in an ice bath were holding at 47*
Hold potentially hazardous food at 41* and below. Servers added more ice at time of the inspection. - 0830 - Critical Repeat Multiple food was not labeled in the walk in and 1 door prep unit such as French toast mix, and pancake batter.
Facility had some food that were marked for disposition but needs to be more consistent with date marking. 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. - 1550 - Repeat The cookline hand sink and the mens rest-room hand sink need to be sealed to the wall.
Seal the sinks to the wall. - 1570 - Repeat The following equipment are in poor repair:- 1 door prep unit gasket-shelf below hand sink server area-lower engine recess cover on pepsi display-lower racks at dish machine-shel below knife drawer- walk in refrigerator racks-exterior of cookline and steam line is deteriorating-exterior of fryers is deteriorating-handle on one of the fryers is missing.
Repair. - 1580 - Repeat The cutting board at the server area 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - The ice machine needs cleaning.
clean and maintain. - 1800 - Repeat The following non-food contact surfaces need cleaning:- shelves below the microwave-shelves across from the 2 door freezer-All of the fans-fryer cabinets-exterior of cookline equipment and piping-can opener
Clean and maintain. Kitchen manager said that every Wednesday the facility closes two hours early to clean. - 2650 - Repeat There is no refuse container at the area immediately adjacent to the cookline hand sink.
Provide a refuse container for the disposal of paper towels at the cookline hand sink. - 3080 - There is a light bulb burned out above the steam line.
Replace. - 3170 - Repeat The following physical facilities are in poor repair:-Floor tiles through out the facility are damaged including the area below the dish machine and at the floor drain in front of the walk in refrigerator.
Repair. - 3180 - Repeat The following physical facilities need cleaning:-floor below cook line equipment. and steam line-wall below 3 compartment sink-electrical outlets next to the microwave.
Clean
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
February 04, 2009 (Routine)
Violations:
- 0070 - CFM certificate has expired.
Bring old certificate and $10 to the health dept to renew certificate. Must be done within 6 months of expiration or course must be retaken. - 0610 - Box of food stored on floor in walk-in freezer
Store food at least 6 inches above the floor. - 0610 - Corrected During Inspection The water pitcher at server area stored below paper towel dispenser where it is exposed to potential contamination from dripping hands.
Store pitcher in an appropriate location. - 0820 A 2 - Corrected During Inspection Critical Sausages hot holding on steamline at 110F-130F
Sausages reheated on grill to 165F. PHFs must be hot held at or above 135F - 0820 A 2 - Corrected During Inspection Critical Creamer at server area had internal temp of 52F.
Time to be used as a control for creamers. Advise using more ice, purchasing UHT creamers, or keeping creamers in prep refrigerator. Potentially hazardous foods(PHF) must be cold held at or below 41F. - 0830 - Critical Repeat Multiple potentially hazardous ready-to-eat foods not date labeled to be used or discarded within 7 days, they include:-cole slaw -tuna salad in side 2 door-potato salad in walk in
Label all potentially hazardous ready-to-eat foods to be used or discarded within 7 days. - 1100 - Multiple plastic food storage containers are cracked or chipped rendering them no longer easily cleanable.
Replace damaged plastic food containers - 1320 - Repeat Refrigerators throughout the facility do not have thermometer located near front of the unit.
Provide accurate thermometer in the warmest part of all refrigerators. - 1550 - Repeat The following equipment items need to be resealed to wall:-middle kitchen handsink-restroom counter
Seal to wall - 1570 - Repeat The following equipment items are in need of repair:door gaskets split at:-pepsi ref-small 1door prep-walk-in refsurfaces corroded:-shelf below handsink in server area-lower engine recess cover pepsi display-lower racks below dish machine with plastic holders-shelf below knife/utensil drawer-interior of knife/utensil drawer-racks along back wall around walk-in freezer-walk-in freezer racks-sides/exterior steamline-sides/exterior fryers-sides/exterior grill-below steamline-grease trap-racks walk-in ref-paper towel holder corroded in employee restroomEquipment in poor repair:-handles of server prep ref-handles of dome steam line-interior of small ice cream prep ref door cracked
Repair/replace equipment as appropriate. - 1580 - Repeat Cutting board below server area microwave badly stained and scratched-no longer easily cleanable.
Resurface or replace cutting board. - 1770 B - Repeat The following food contact surfaces are in need of cleaning:-interior of back ice machine has mold/slime growth-slicer in need of cleaning
Clean and sanitize food contact surfaces. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-can opener-excessive carbon waffle maker-gasket small ice cream ref-walk-in freezer gasket-wire racks to the right and above 2 door prep-sides of steamline-exterior of cookline fryers, grease congealed-exterior grill
Clean and maintain surfaces. - 2310 - Corrected During Inspection Critical The handwashing facility located at the ice cream area is blocked by equipment, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Revmove equipment preventing its use. - 2350 ii - Repeat Employee restroom handsink does not have running water.
Repair restroom handsink so it is operational. - 2650 - Repeat Two back kitchen handsinks do not have waste receptacle in their immediate vicinities.
Provide waste receptacles in the immediate vicinity of all handsinks that use paper towels to dry hands. - 2830 - Repeat Floor wall junctures are not sealed in multiple areas throughout facility as facility is old, area of particular concern is the employee restroom.
Seal floor-wall juncture in employee restroom. - 2890 - Light shield in ice cream area is cracked.
Replace shield. - 3070 - Employee restroom was out of toliet paper.
Provide toilet tissue necessary for hygienic cleaning following use of toilet facilities. - 3170 - Repeat Facility is OLD in general and has mutliple areas in need of repair..to include but not limited to:-grouting throughout particularly below pepsi display and around 3 vat sink-floor below dishmachine-ceiling area above ice cream peeling-threshold walk-in freezer -wall-frame juncture walk-in freezer-floor throughout
In the event of a remodel or change of owner all areas of the physical facility must meet the standards of smooth, non-absorbent, durable, and easily cleanable. - 3180 - Repeat The following areas of the physical facility are in need of cleaning:-floor and wall around dish machine-floor below mid kitchen handsink-floor below back storage racks outside walk-in freezer-wall-door to the right of 2 door prep-ceiling above back kitchen/icecream area-floor below cookline-floor below cookl prep island-employee restroom vent dusty
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. - 3220 - Mop in back 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.
All temperatures internal unless otherwise noted.
Consumer advisory is on lunch menu but needs to be added to breakfast menu.
Label all chemicals as to contents.
Provided most common critical violations handout and cooling info.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
October 06, 2008 (Routine)
Violations:
- 0140 - Corrected During Inspection Critical Observed employee washing hands while wearing single service gloves.
Explained to employee that to properly wash hands old gloves must be taken off and discarded before washing hands and after proper handwashing new single service gloves may be put on. - 0170 - Observed employee washing hands at 3 compartment sink.
Employees are to wash hands at hand sinks only. - 0450 C - non-handled saucers used to dispense product from topline of prep unit.
Use handled reusable untensils to dispense product and store with handle up and out of product. - 0470 A 4 - Raw animal food stored above produce in walk-in refrigerator
Store raw animal foods below produce, cooked, and ready-to-eat foods. - 0550 - Ice cream scoop stored in stagnant water
Dipper well should be turned on. - 0830 - Critical Observed the following ready-to-eat potentially hazardous foods not date labeled for disposition in multiple refrigeration units:-tuna salad-cole slaw-potato salad-sliced turkey, ham-cut tomatoes
All potentially hazardous ready to eat foods must be date labled to be used or discarded within 7 days. - 1060 - Wood supports used to prop equipment-grinder table
Use appropriate non-absorbent material to support equipment or seal/paint wood - 1320 - Repeat Did not observed temperature measuring device located in the warmest part of the unit in the following units:-Pepsi display ref-small prep unit to the left of cookline
Provide accurate temperature measuring device, located in the warmest part of the unit. - 1550 - The following equipment items need to be sealed to the wall:-kitchen handsink beside grinder-restroom counter
Seal equipment to wall - 1570 - Repeat The following equipment items are in need of repair:-shelf below server area handsink corroded-racks in server area ref-interior of knife drawer in kitchen-racks below dish area-bottom cover of pepsi display refrigerator missing-both gaskets of pepsi display unit -2 whisks are missing end caps-shelf below steamline suface corroded-racks in walk-in ref-interior of door of ice topping prep ref-small white chest freezer handle-racks in walk-in freezer-racks beside walk-in freezer door
Repair or replace equipment items as appropriate. - 1580 - Cutting surface at server area is badly stained and scratched.
Resurface/replace cutting surface. - 1770 B - Repeat The following food contact surfaces are in need of cleaning:-mixer-slicer-interior of back ice machine-can opener
Clean and sanitize food contact surfaces. - 1790 - Inteior of cookline ovens is in need of cleaning
Clean and maintain. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-gaskets of server area prep ref-upright fan cage in kitchen-non-food contact surface of multiple pans-sides of grill-left side spray sink-interior of fryer cabinetry-exterior of ovens-wire rack above 2 door prep refrigerator-wire rack to the right of 2 door unit-sides of steam line-handles of fryer baskets-walk-in refrigerator racks-gasket of prep unit used for ice cream toppings-non-food contact surface of multiple pans have excessive carbon
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 the pot/pans were not observed sanitized-employee was washing and rinsing without the sanitizing step.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Informed MOD during inspectiion that the 3rd compartment must be set-up with sanitizer water at the appropriate concentration (between 50-100 ppm Cl) and pots and pans must be sanitized after rinsing. - 2310 B - Back handwash sink near icecream area had used cup sitting in it
Handwash sinks are for handwashing only-not to be used as a dump sink. - 2350 ii - Employee restroom handsink is not operable
Repair handsink - 2650 - Handsink at the corner near the walk-in freezer does not have a trash can in the immediate vicinity for the disposal of paper towels used to dry hands.
Provide handsink in the immediate vicinity. - 2790 - Ceiling tiles in restrooms are absorbent in nature and not easily cleanable.
In the event of a change of ownership or remodel replace tiles with those that are easily cleanable. - 2830 - There are multiple areas throughout where the floor and wall junctures are not sealed in the facility as the facility is old.
Seal floor-wall junctures. - 3030 - Paper towels were out at kitchen handsink beside grinder.
Provide paper towels for hand drying. - 3080 - Lighting is insufficient in the following areas:-front area of the walk-in cooler is less than 10 fc-lighting in the ktichen at the slicer and grinder areas is less than 50 fc
Increase lighting in the walk-in cooler to 10 fc in all areas and to 50 fc at the slicer and grinder areas - 3170 - Repeat The facility is old and has multiple areas in need of repair, to include but not limited to-floor below dish machine area-floor at dish/3 compartment sink-entrance to walk-in refrigerator-ceiling peeling above ice cream area handsink-bottom right area of frame at backdoor-entry/doorway to walk-in freezer-floor of employee restroom-wall dented in ladies room below picture
In the event of a remodel or change of owner all aeas of the physical facility must meet the current code requirements: smooth, non-absorbent, durable and easily cleanable. - 3180 - Repeat The following areas of the physical facility are in need of cleaning:-vent above beverage dispenser at server area-floor below equipment at server area-lower wall at dish machine area-floor below pepsi display-wall and floor at pot/pan wash area-floor below fryers-ceiling above back kitchen handsink (ice cream area)-floor throughout back ice cream area of ktichen-walls, ceiling, vent in employee restroom-vent in patron restroom-floor below steamline counter
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. - 3240 - The employee restroom handsink back corner handsink are not clean and maintained.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Report was not delivered at the time of inspection-report delivered and reviewed on 10/7/08.
Consumer advisory is required for any raw or partially cooked animal food. Provided information about consumer advisory. Operator must have consumer advisory prior to 2009 permit issuance.
Provided information about proper handwash/glove use.
Provided information about using time as a control and documentation page.
Strongly recommend splash guard for server area handsink
May 28, 2008 (Routine)
Violations:
- 0220 - Critical Personal beverage on work table by mixer.
Provide a designated area where employees may store beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 1190 - The air temperature measuring device (degrees F) located in the walk in is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1320 - Repeat Thermometer not visible in ice cream loboy or the small prep unit.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1570 - Repeat The door gasket to the wait station loboy are torn.
Replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Shelf under wait station work table corroded.Utensil drawer corroded.
Clean and repaint.. - 1570 - Door liner of ice cream loboy loose at one side.Door of ice cream loboy does not fit properly.
Repair the loboy 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. - 1770 B - Repeat Fungal growth in ice maker.Residue accumulating in ice tea spigot.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the equipment is not clean. SEE:1. Wait staff LoBoy faceframe dirty.2. Gaskets dirty on small prep unit3. End of flat top grill has grease deposits.4. Shelves in walkin ref not clean.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean dishes were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
Leaner and brighter than past observations.
February 26, 2008 (Routine)
Violations:
- 0380 - Critical Three dented cans of corn in ready rack.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 1320 - Repeat There was no temperature measuring device located in the salad and dessert ref.
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 The door gasket of the WS LoBoy damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Shelf of WS work table and Shelves of walk in corroded, a condition that prevents necessary maintenance and easy cleaning.
Repair the shelves 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. - 1570 - Repeat The can opener blade is rusted and 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 B - Repeat Can opener blade dirty.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat Sides of fryers and stoves have grease layer.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination. Toilet tissue in employee restroom set on floor.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Critical The handwashing facility located in kitchen 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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at kitchen handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat Floor at 3X sink and dish machine are rough.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Physical structure in need of cleaning. SEE:1. Air vent at WS.2. Floor mat at dishwasher is not clean.
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.
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.
Floor of walk in freezer looks good. Other repairs have been completed.
November 26, 2007 (Routine)
Violations:
- 1570 - Edge strip missing on serving line.
Repair the table 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. - 1570 - Repeat The door gasket of the wait staff prep unit damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat The can opener blade is rusted and 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. - 1600 - The exterior of dishmachine soiled.
Clean the dish machine as needed. - 1770 B - Repeat Observed accumulations dirt on can opener.Iced tea spigot has residue.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces not clean. SEE1. Floor fan2. Pipes and hoses to stoves and grills.3. Interior of table mixer.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Dish ware stored unprotected at the serving line.
Store dishes under cover to protect from contamination until used. - 3170 - Repeat Physical structure is not maintained in good repair: SEE:1.Floor damage at 3X sink.2. Wall tile damaged on pillar.3. Floor rough in dish wash area.4. Threshold of walk in ref loose and damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Permit for 2008 issued. Back of permit reviewed.
Updates to Food Code provided. Employee health policy discussed, information provided.
August 24, 2007 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Cutting ham and onions for salad bar.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 1320 - Repeat There was no temperature measuring device located in the salad and dessert ref..
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 Shelf under wait staff work table corroded.
Sand, prime and repaint the corroded shelf. - 1570 - Repeat The refrigerator door gaskets damaged. SEE:1. Wait staff LoBoy.2. Ice cream LoBoy.
Replace the door gaskets in accordance with the manufacturer's specifications. - 1570 - The can opener blade is rusted and 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. - 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 90 F.
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. - 1770 B - Iced tea spigot not clean.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces not clean. SEE:1. Floor fan dirty.2. Handles of refrigerators dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean dishes stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor at walk in ref deteriorated.2. Floor at dish machine deteriorated.3. Cove tile missing at support column.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Corners and some walls in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
Lighting in kitchen is very good.
May 21, 2007 (Routine)
Violations:
- 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed sour cream in the refrigerator, the food should have been discarded 2 ago.
Discard the food 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. - 1320 - Repeat There was no temperature measuring device located in the dessert ref.
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 Shelves under work tables corroded
Repair the shelves by sanding, cleaning and repainting. - 1570 - Shelf standards in walk in ref corroded.
Replace the corroded standards. - 1570 - Repeat The door gasket of the wait staff lo-boy is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Mechanically vented hood filters have not been installed.
Install the hood filters. - 1800 - Repeat The nonfood contact surfaces not clean. SEE:1. End of grill line.2. Space between grills.3. Control areas of grills.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean plates and bowls are stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Missing cove tile on support pillar.2. Deteriorated flooe in front of walk in ref.3. Floor of walk in freezer corroded.4. Threshold of walk in freezer corroded
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floor under and behind equipment not clean.
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. - 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Date labeling procedures are very good.
February 06, 2007 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the dessert and salad ref.
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 The door gaskets of the lo-boys are damaged.
Replace the door gaskets in accordance with the manufacturer's specifications. - 1770 C - Iced tea spigot has residue.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surfaces of the equipment has accumulations of grime and debris. SEE:1. Sides of equipment.2. Between the grills.3. Drip trays of two eye burner.4. Gaskets of reach in units.5. Slotted shelves.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Some of the dirt and debris has been there for a long time. Recommend segment cleaning. - 2000 - Repeat Clean dishes were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor of walk in freezer corroded.2. Floor at 3X sink and walk in door.3. Threshold of walk in ref.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floor in wait staff area, under equipment and tables dirty.Floor of walk in freezer dirty.
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.
Effective March 2007, all refrigerators must maintain 41 F or less throughout the operational day.
November 03, 2006 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Several dented cans in dry storage. Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Dented cans segregated. - 0480 - Repeat 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. - 0820 - Corrected During Inspection Critical Cream Chipped beef hot holding at improper temperatureof 88 F.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Discarded. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within. 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. - 1060 - The nonfood contact surface of the wait sstaff trays is not smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1180 - Corrected During Inspection The food temperature measuring device (degrees F) located in the chef's pocket is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Recalibration needed. - 1320 - There was no temperature measuring device located in the Salad & Dessert ref.
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 shelf of table in wait station corroded.
Clean, sand and repaint. - 1570 - Repeat Kitchen LoBoy in a state of disrepair and damaged.
Repair the LoBoy 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. - 1570 - Repeat The door gasket of several refrigerators damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Cup trays not clean.
Clean and sanitize these surfaces as needed. - 1800 - Repeat The nonfood contact surfaces of the equipment are not clean. SEE:1. Gaskets of WS LoBoy.2. Gaskets of kitchen LoBoy.3. Stoves and grills exteriors.4. Grates on 2 eye stove.5. Shelf under wooden work table.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean dishes are stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2930 - Repeat Gap under back door. Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by ensuring outer openings fit snuggly. - 3080 - Light bulb in warewash area not working.
Repair or replace. - 3170 - Repeat Floor of walk in freezer corroded.
Repair floor of walk in freezer. - 3170 - Floors at warewash and potato peeler are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Physical structure in need of cleaning. SEE:1. Ceiling of kitchen.2. Floors in corners.3. Floors 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.
Permit for 2007 issued. Note back side of permit.
August 03, 2006 (Routine)
Violations:
- 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat 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 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - The nonfood contact surface of the knife handle is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1460 - Employees are using a 2-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
Alter the current warewashing process so that it conforms to the approval conditions that were previously established. Wash and rinse in 2 compartment sink, sanitize in dish machine. - 1570 - Repeat Equipment was observed in a condition that prevents necessary maintenance and easy cleaning. SEE:1. Corroded shelves in refrigeration units.2. Broken handle on microwave oven.3. Door liner of 1 door lo-boy.
Repair the items to restore a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.r. - 1570 - Repeat The door gasket of several refrigerators damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1800 - Repeat The nonfood contact surface of the gaskets are not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean plates were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2790 - Repeat The indoor floor material located at 2X sink and walk in ref does not meet the standard of: smooth, durable and easily cleanable
Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable - 2830 - Repeat Floor wall juncture in support post is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 2930 - Gap under back door. Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
Effective 1 March 2007, all refrigeration units must hold 41 F or less throughout the operational day.
April 28, 2006 (Routine)
Violations:
- 0480 - Repeat 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. - 1570 - Repeat The door gasket of the wait staff loboy damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of food residue on the pancake dispenser.Fungal growth developing in ice maker.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces are not clean. SEE:1. Bolts supportint ketchup dispenser.2. Gaskets of wait staff LoBoy.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination at the waitstation.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Repeat Clean dishes were observed stored uncovered on racks by dishmachine and on the cookline.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2790 - The indoor floor material does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. See the floor in front of the 3 compartment sink area and the employee restroom.
Refinish or replace the floor material at the areas designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2830 - Floor wall juncture at the support post is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 3170 - Repeat Floor of walk in freezer is corroded.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Excellent improvement over last inspection.
January 26, 2006 (Routine)
Violations:
- 0070 - Food managers certificate expired by two weeks.
Renew certificate immediately. Recommend a refresher course. - 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. See cans of baked beans.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 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. - 1100 - The food contact surface of some dishes contain cracks and chips. See mug and saucer.
Replace dishes as they become damaged. - 1320 - Repeat There was no temperature measuring device located in the salad ref.
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. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Recommend use of a digital thermometer. - 1570 - Repeat The door gasket of the wait staff lo-boy is damaged.Shelf under work table is corroded
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical The following utensils were observed soiled to sight and touch: 1. Dishes on dishwasher rack.2. Iced tea spigots.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces of the equipment not clean. SEE:1. Stove trip trays.2. Ends of work tables.3. Sides of stoves, fryers, etc.4. door gaskets of cooks prep unit.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean dishes are stored uncovered. Note shelf over cookline and shelf set at dishwash station.
Store equipment and utensils covered or inverted to prevent contamination while in storage. Install suspended cover over cookline dishes and cleanable shelf covers on shelf set at dishwash. - 3080 - Less than 50 foot candles of light was noted in the slicing and cooking areas. Measured at 25 - 30 fc.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. The floor into employee restroom is bare concrete.2. Floor of walk in freezer corroded.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors under equipment 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.
1. Date labeling is in use. Must include milk and other dairy products in labeling program.
October 27, 2005 (Follow-up)
Violations:
- 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Waitress cutting lemons with barehands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0570 - Wiping cloths improperly stored between use. There was no chlorine in the soak bucket.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - Repeat There was no temperature measuring device located in the glass front ref or small cooks ref.
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. - 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Although this machine can be visually observed for dispensing sanitizer, operators do not check. An audible warning must be used at the same time. - 1550 - The men's room handsink is not sealed to wall.
Seal the sink to the wall since it is exposed to spillage or seepage. Recaulk. - 1570 - Door of cook's undercounter ref damaged
Repair door of small cooks ref. - 1570 - Shelf under WS handsink and coffee service corroded.
Clean and refinish corroded shelves. - 1570 - Repeat The door gaskets of several refrigeration units are damaged.
Replace the door gaskets in accordance with the manufacturer's specifications. - 1800 - Repeat The nonfood contact surface of the equipment is not clean. SEE:1. Can rack2. Gasket of WS undercounter ref.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean dishes were observed stored with the food-contact surface facing upward at the cookline..
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Clean dishes were observed stored uncovered on shelves by the dishmachine..
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor to employee restroom.2. Floor of walk in freezer.3. Corrected4. Floor in front of walk in ref.5. Corrected6. Corrected.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Physical structure in need of cleaning. SEE:1. Ceiling of kitchen.2. Corrected3. Corrected4. Corrected.
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 11, 2005 (Routine)
Violations:
- 0220 - Critical Persoanl beverage containers were set out in the food preparation area.
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. - 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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) salads in the refrigeration unit is not properly dated for disposition. Potato salad, cole slaw, etc.
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. - 1320 - Repeat There was no temperature measuring device located in the glass front ref or small cooks ref.
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. - 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Although this machine can be visually observed for dispensing sanitizer, operators do not check. An audible warning must be used at the same time. - 1570 - Repeat The door gaskets of several refrigeration units are damaged.
Replace the door gaskets in accordance with the manufacturer's specifications. - 1570 - Repeat Equipment was observed in a condition that prevents necessary maintenance and easy cleaning. Note the shelf lining material that is peeling.
Repair the shelf lining to restore a state of condition that allows for proper cleaning and maintenance. - 1570 - Repeat Wood work table has deep groove in it.
Repair the work table to restore a state of condition that allows for proper cleanability per Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board in wait station 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. - 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 1800 - Repeat The nonfood contact surfaces of the equipement are not clean. SEE:1. Gaskets of several refrigerators not clean.2. Slotted dish shelves at dishmachine not clean.3. Shelves of walk in freezer not clean.4. Shelves of walk in ref not clean.5. Exterior of cooking equipment has encrusted grease.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Clean dishes were observed stored uncovered on shelves by the dishmachine..
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Clean dishes were observed stored with the food-contact surface facing upward at the cookline..
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2600 - Repeat The outdoor refuse container is stored on gravel.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor to employee restroom.2. Floor of walk in freezer.3. Floor of walk in ref.4. Floor in front of walk in ref.5. Door frame of walk in ref.6. Braken tiles on ceter support post.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Physical structure in need of cleaning. SEE:1. Ceiling of kitchen.2. Air vent in wait station.3. Air vent over clean dish shelves.4. Exhaust fan behind reach in freezer.
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. - 3330 - Critical Working container of cleaning material 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. - 3340 - Critical Container of cleaning product not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3490 - Persoanl medication stored in such a way that they could contaminate food or equipment.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
July 12, 2005 (Routine)
Violations:
- 0480 - Repeat 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 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food and single service beside hand sink in wait staff.
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. - 1320 - Repeat There was no temperature measuring device located in the Wait staff ref or small cooks ref.
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 The can opener blade is rusted and 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. - 1570 - Repeat The door gasket of the wit staff Beverage-Aire ref damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Equipment is in a state of disrepair and damaged. SEE:1. Broken handles of lower microwave unit.2. Surface of wood table.3. Lower shelf of wood table corroded.4. Slotted shelves at walk in freezer corroded.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1660 - Repeat The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125°F and the actual temperature is 115 F.
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 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: Mug trays.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surfaces of equipment not clean. SEE:1. Slotthed shelves by freezer.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Cooking utensils.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2000 - Clean plates stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2600 - The outdoor refuse container is stored on gravel.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3170 - Physical structure is not maintained in good repair. SEE:1. Paint peeling from frame of Walk in ref door.2. Floor at 3 compartment sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
March 09, 2005 (Routine)
Violations:
- 0610 - Repeat No splashguards on handsinks adjacent to food prep and food handling locations.
Install splashguards. - 0610 - Uncovered food stored in freezer 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. Cover all food in cold storage. - 0820 - Corrected During Inspection Critical Sausage hot holding at improper temperatures. Measured at 110 F.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0820 - Critical Creamers cold holding at improper temperatures. Measured 55 F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Use drain through ice method. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) salads 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. - 1570 - Repeat Equipment is in a state of disrepair and damaged. See:1. Broken handles on W/S microwaves.2. Corroded lower shelf in wait station.3. Corroded knife drawer.4. Hole and gouge in wooden table.5. Broken shelves in walk in ref.
Repair the damaged euipment 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. - 1570 - Repeat The door gaskets of several refrigerators damaged.
Replace the door gaskest in accordance with the manufacturer's specifications. - 1570 - Repeat The can opener blade is rusted, dirty and 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. - 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Rinse temp is to be 125 F, actual temp is 112 F.
Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. - 1660 - Repeat The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125°F and the actual temperature is 105 F.
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Install a booster heater at dishmachine. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the food contact surface of the slicer:
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Ice machine has fungal growth.2. Spigots of iced tea dispensers have residue.3. Bucket for ice scoop is dirty.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - Repeat The cavity of the wait station microwave ovens are soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris. See:1. Gaskets of refrigerators and freezers.2. Shelves at dish machine.3. Shelves of walk in ref.4. Fan cage of walk in ref.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Utensils are stored in a corroded drawer.
Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet at three compartment sink as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2790 - The indoor floor material located at walk in ref and end of cookline does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2790 - The indoor ceiling material located rest room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 3170 - Repeat Physical structure is not maintained in good repair. See:1. Worn floor at doorway out of kitchen.2. Corroded floor of walk in freezer.3. Missing floor tile in men's rest room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Physical structure in need of cleaning. Ceiling dirty above reach in freezer.
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.
January 21, 2005 (Routine)
Violations:
- 0480 - Repeat 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 - Repeat There is no splashguard beside handsinks adjacent to food contact areas..
Install splashguards.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. - 0830 - Critical The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - There was no temperature measuring device located in the salad ref.
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. - 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. - 1570 - Repeat The can opener blade is rusted and 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. - 1570 - Repeat The door gasket of the wiat staff ref damaged.
Repplace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Equipment not in good repair. See:1. Handle of wait staff ref.2. Microwave door release broken.3. Utensil drawers corroded.4. Shelves under wait staff counters corroded.5. Top of wood table gouged.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 107 F.
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Spigot of iced tea dispensers..
Maintain nonfood-contact surfaces of equipment clean. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surfaces of the equipment not clean. See:1. Fan cage of walk in ref.2. Shelves at dish machine.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Less than 50 foot candles of light was noted in the prep and cooking areas.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3170 - Repeat Physical structure is not maintained in good repair. See:1. Floor covering at entrance to kitchen.2. Floor finish at cook line.3. Ceiling in kitchen area.4. Floor of men's room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen ceiling 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.
November 02, 2004 (Routine)
Violations:
- 2310 - Critical Access to the kitchen hand sink was blocked by a trashcan and mop bucket in front and another bucket within the sink.
The hand sink must be kept clear and be easily accessible at all times to encourage proper hand washing. - 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. - 0380 - Critical A dented can of peaches was observed at the cook line.
Do not use dented cans. Discard. - 1770 B - Repeat The ice machine deflector / interior was not clean.
Clean and sanitize. - 1770 B - Repeat The ice scoop bucket was not clean.
Clean and sanitize. - 1770 B - The splash area of the mixer was not clean.
Clean after each use. - 1790 - The ovens (interior, exterior and cabinet) were not clean.
Clean and maintain. - 1790 - The fryers were not clean.
Clean and maintain. - 1800 - Repeat The wire shelving was not clean in areas throughout the kitchen.
Clean and maintain. - 1800 - Repeat The large kitchen fan.
Clean and maintain. - 1800 - The storage shelf under the wood topped table.
Clean and maintain. - 1800 - Repeat The shelves under the steam tables.
Clean and maintain. - 1570 - Repeat The can opener and base were corroded.
Remove corrosion or replace. - 1570 - Repeat Some of the drawers were corroded.
Remove corrosion or replace. - 1570 - Repeat The slicer blade housing was corroded.
Remove corrosion or replace. - 1570 - Repeat The corner molding was missing from the front edge of the pass through window in the cook area.
Replace the missing molding. - 1570 - Repeat The shelf under the wait station was corroded.
Remove corrosion or replace. - 1570 - Repeat The walk-in shelves were corroded.
Remove corrosion or replace. - 1570 - Repeat The freezer shelves were corroded.
Remove corrosion or replace. - 0550 - An ice cream scoop was stored in a bowl of water.
Properly store scoops. - 1060 - Cardboard was used to prop up the microwave.
Do not use absorbant materials to prop equipment. - 1060 - A towel was used to prep up the slicer.
Do not use absorbant materials to prop equipment - 0610 - Bags of ice were stored on the walk-in freezer floor.
Store bags of ice at least 6" above the floor. - 3170 - The fan/light cover was missing in the men's restroom.
Replace the fan/light cover. - 3170 - The men's restroom hand sink was not caulked at the wall.
Caulk the hand sink. - 3170 - Repeat The floor was eroded in many areas - dishwash, employee restroom, potwash and cooking areas.
Repair the floor. - 3170 - Repeat The floor tiles in front of the men's room toilet were damaged.
Repair the floor. - 3170 - There was no door handle on the employee restroom door.
Replace the door handle. - 3170 - The employee's restroom toilet was leaking at the base.
Repair the toilet. - 3070 - there was no toilet paper dispenser in the employee's restroom.
Install a dispenser - 1580 - Repeat The cutting board top of the wait refrigerator was scored and stained.
Remove scoring and staining or replace. - 3290 - Brooms were observed stored improperly in several areas.
Propely store brooms when not in use. - 1150 - The wood freezer shelves were not painted.
Clean and maintain. - 0480 - Repeat A container of sugar was not labeled in the wait area.
Label the container. - 1460 - Repeat There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. - 2840 - Carpeting was installed in the womens restroom.
Carpet will have to be removed and replaced with cleanable material when it becomes soiled. - 3180 - The floor was not clean, esp. under equipment.
Clean and maintain. - 3180 - The back kitchen ceiling was not clean.
Clean and maintain.
The wait area was closed off and floor repairs were under way. Floor is to be finished with easily cleanable tile and coved molding.
July 20, 2004 (Routine)
Violations:
- 0820 - Critical A sliced melon was stored unrefrigerated in the back storage area.
Sliced melon must be kept refrigerated at 41* or below. - 1460 - Repeat There is no 3-compartment sink.
A 3-compartment sink should be installed. - 1800 - The can rack was not clean.
Clean and maintain. - 1800 - The fryer cabinets were not clean.
Clean and maintain. - 1800 - The kitchen fan was dusty.
Clean and maintain. - 1800 - The oven bottoms were not clean.
Clean and maintain. - 1800 - The refrigerator door gaskets were not clean.
Clean and maintain. - 1800 - The shelvs under the steam tables in the kitchen were not clean.
Clean and maintain. - 1800 - The wire storage racks beside the dish machine were not clean.
Clean and maintain. - 3220 - Mops were not hung to dry after use.
Hang mops to dry between uses. Install a mop rack for this purpose. - 3080 - The light in the men's restroom toilet stall was not working.
Repair the light. - 0610 - A container of sugar at the wait area was not covered.
Keep the container covered. - 0610 - A rack of food was placed next to the new hand sink in the kitchen.
Move the rack outside of the sink splash zone or install a splash guard. - 1580 - One of the wood table tops was not smooth.
Restore smooth finish. - 1580 - The cutting board on the prep refrigerator in the wait area was stained.
Remove staining. - 1570 - The meat slicer was corroded and pitted in areas behind the blade.
Repair or replace the slicer. - 1570 - Repeat The bottom shelf in the wait area was corroded.
Remove corrosion. - 1570 - Repeat The utensil drawer was corroded.
Repair or replace the drawer. - 1570 - The can opener base was corroded.
Remove corrosion or replace. - 1570 - Repeat The shelves in the walk-in refrigerator were corroded.
Remove corrosion. - 1570 - Repeat The pass through window was damaged with exposed and deteriorated caulking.
Repair the damaged area of the pass through. - 1570 - Repeat The plastic coating on the prep refrigerator shelves was deteriorated.
Repair or replace the shelving. - 3200 - The vent in the wait area was dusty.
Clean and maintain. - 0480 - The container of sugar in the wait area was not labeled.
Label the container. - 3170 - The floor tile in front of the men's toilet was damaged.
Repair the floor tile. - 3170 - Repeat Some the floor tiles were damaged in the wait area
Repair the floor tiles. - 3170 - Repeat The floor was not smooth and easily cleanable in several areas of the kitchen (by back door, under dishmachine, employee restroom, etc.)
Restore smooth, easily cleanable finish. - 3170 - Repeat The floor of the walk-in was corroded.
Repair the floor. - 3170 - The wall was damaged under the dish machine.
Repair the wall. - 3180 - The floor was not clean under the cook line
Clean and maintain. - 1770 B - Repeat The deflector in the ice machine was not clean.
Clean and sanitize. - 1770 B - Repeat The ice scoop bucket was not clean.
Clean and sanitize. - 1770 B - There was carbon build-up on the baking sheets.
Remove build-up - 1150 - Wood and concrete blocks were used to level several pieces of equipment.
Properly level the equipment. At a min. wood and concrete blocks must be sealed. - 2250 - Repeat There is no mop sink.
A mop sink should be installed.
March 12, 2004 (Routine)
Violations:
- 1460 - Repeat There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. - 2310 - Critical Repeat There is no hand sink convienent to the cooking and dish washing area.
Installation of a hand sink has begun. Complete installation. Location of sink will make splash guards necessary on each side of the sink. - 3170 - Repeat The floor tiles were damaged by the back door and in the wait area.
Repair or replace the floor tiles. - 3170 - Repeat The floor was no longer smooth in the employees' rest-room, the vestibule to the employees' rest-room, the dishwashing area and the area in front of the pot sink.
Repair / restore floor to a smooth, easily cleanable state. - 3170 - The floor of the walk-in freezer was corroded.
Remove corrosion. - 1800 - The fan in the walk-in refrigerator was not clean.
Clean and maintain. - 1800 - The fryer cabinets were not clean.
Clean and maintain. - 1800 - The sides of the ovens were not clean.
Clean and maintain. - 1770 C - The shelves of the walk-in refrigerator were not clean.
Clean and maintain. - 1770 C - The bottoms of the ovens were not clean.
Clean and maintain. - 1770 C - The shelf under the steam table was not clean.
Clean and maintain. - 1770 C - The refrigerator door gaskets were not clean (wait area and kitchen).
Clean and maintain. - 1770 B - The coke nozzle of the soda dispenser was not clean.
Clean more frequently - 1770 B - The can opener blade was not clean.
Clean more frequently. - 1770 B - The ice scoop bucket was not clean.
Clean more frequently. - 1770 B - The deflector inside of the ice machine was not clean.
Clean more frequently. - 1770 B - The baking pans and pots had carbon build-up.
Remove carbon build-up. - 1770 B - The slicer blade and blade housing was not clean.
Clean and sanitize after each use. - 1570 - The rolling pin handle was broken.
Replace the damaged rolling pin. - 1570 - The bottom storage shelf in the wait area was corroded.
Remove corrosion. - 1570 - The shelves in the small refrigerator at the end of the cook line were damaged.
Repair or replace the shelves. - 1570 - The wire racks in the walk-in were corroded.
Remove corrosion or replace the shelves. - 1570 - The caulk in the pass through section of the cook line was deteriorated.
Repair the caulk in the pass through. - 3180 - The floor was not clean in the walk-in refrigerator and under some of the kitchen equipment.
Clean and maintain the floor,. - 1100 - A tin can was used as a sifter.
Provide a suitable sifter. - 1100 - A plastic disk was used as a spacer for the grinder.
Provide a properly sized blade. Do not use the plastic spacer. - 1320 - The glass door refrigerator and the small refrigerator at the end of the cook line did not have thermometers.
Provide thermometers for each unit. - 2000 - Repeat Clean plates and bowls were stored with food contact surfaces facing up.
Invert the clean plates and bowls to protect food contact surfaces during storage. - 1750 - Single use manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
December 02, 2003 (Routine)
Violations:
- 1460 - Repeat There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 0380 - Critical A can of tomatoes and a can of corn were severely dented.
Do not use dented cans. Discard or return. - 3260 - An employee jacket was hung on the rack with clean dishes.
Properly store employee belongings. - 1800 - The door gaskets on the front refrigerator were not clean.
Clean and maintain. - 1800 - The fryer cabinets were not clean.
Clean and maintain. - 0830 - Critical A container of ready-to-eat potato salad in the walk-in was not labeled and dated for disposition.
All ready-to-eat food must be labeled with a use by date not to exceed 7 days at 41* or 4 days at 45*. - 3220 - The mops were not hung to dry after use.
Hang mops to dry after use. - 2900 - The air vent in the waitress area was not clean.
Clean and maintain. - 2000 - Repeat Clean plates and bowls were stored with the food contact surface up.
Invert clean plates and bowls to protect the food contact surface. - 2890 - Repeat The light bulb in the glass door refrigerator was not shielded.
Shield the bulb. - 1190 - Repeat There was no thermometer in the glass door refrigerator.
Install a thermometer. - 1770 - The silverware drawers were not clean (crumbs).
Clean and maintain. - 1770 - The can opener blade was not clean (shavings).
Clean and maintain. - 1770 - The equipment storage bucket in the back was not clean.
Clean and maintain. - 1570 - Repeat The bottom shelf in the waitress area was corroded.
Remove corrosion. - 1570 - Repeat The wire shelves in the dishwashing area were corroded.
Remove corrosion. - 1570 - The can opener base was corroded.
Remove corrosion. - 1570 - The drawer bottom was corroded on the small work table.
Remove corrosion. - 1570 - Repeat The door hinge is broken on the refrigerator at the end of the cook line -- door does not close properly.
Repair the refrigerator door. MUST BE CORRECTED WITHIN 30 DAYS. - 3170 - The floor tiles were damaged in the front wait area.
Repair the floor. - 3170 - Repeat The floor was eroded in the dish washing area.
Repair the floor. - 3170 - Repeat The floor grout was eroded in front of the sinks.
Repair the floor. - 3170 - Repeat The floor was damaged at the far end of the cook line.
Repair the floor. - 2250 - Repeat There is no utility sink or curbed cleaning facility.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. - 3240 - Repeat The hand sink in the employees restroom was loose on the wall - falling down.
Repair the sink. - 2310 - Critical Repeat There is no hand sink in the food prep. or dish washing areas.
Install a hand sink convienent to these areas.
There were many repeated violations noted. Failure to correct these violations may result in legal action.
August 26, 2003 (Routine)
Violations:
- 2130 - The hot water pressure drops at the hand sinks when the dishmachine goes through a rinse cycle.
Make necessary repairs to prevent the pressure drop at the sinks. - 3240 - Repeat The hand sink in the employees' restroom was loose on the wall.
Resecure the sink to the wall. - 2310 - Critical Repeat There is no hand sink in the food prep and dishwashing area.
There should be a hand sink in the food prep and dishwashing area. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. - 1460 - Repeat There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 1570 - The wire shelving was corroded in many areas incuding shelving in both walk-in units and in the back storage area.
Remove corrosion from shelving. - 1570 - The storage shelf below the wait station was corroded.
Remove corrosion from the shelf. - 1570 - The wood table against the wall was no longer smooth and easily cleanable.
Restore the wooden table top to a smooth and easily cleanable state or replace the table. - 1570 - The inside of the knife storage drawer was corroded.
Remove corrosion from inside of the drawer. - 1570 - The large white plastic buckets were stained.
Remove staining from the buckets or replace if necessary. - 1570 - Repeat The blade of the meat slicer was pitted.
Replace the blade of the slicer. - 1570 - The rolling pin was damaged around the handle.
Replace the rolling pin. - 1570 - Repeat The door of the refrigerator at the end of the cook line has broken hinges and does not shut tightly.
Repair the refrigerator door. (Note: the refrigerator was not in use at the time of inspection). - 1570 - Many scoops were missing their end caps.
Replace the endcaps or otherwise repair the scoops. - 1770 - Many of the baking sheets and pots had carbon buildup on their bottoms.
Remove carbon build up from sheets and pots. - 1770 - The flour drawer was not clean.
Clean the drawer more frequently. - 1770 - The can opener and base were not clean.
Clean the can opener and base more frequently. - 1770 - The can rack was not clean.
Clean the can rack more frequently. - 1800 - The door gaskets on the salad bar refrigerator were not clean.
Clean and maintain. - 1800 - Repeat Some of the wire shelving in the cooking area was dusty.
Clean and maintain. - 1800 - The fans in the kitchen were beginning to get dusty.
Clean and maintain. - 1800 - The oven bottoms were not clean.
Clean and maintain. - 1800 - The mechanical areas of the fryers were not clean.
Clean and maintain. - 3170 - Repeat The floor was in poor repair in front of the 2-compartment sink and at the end of the cook line.
Repair the floor where needed. - 3170 - Corner moulding was missing from the wall in the employees restroom - corners of wall covering were loose.
Replace the corner moulding to secure wall panels. - 3170 - The floor paint in the employees restroom was deteriorated.
Repair the restroom floor paint. - 3180 - The floor was not clean under the soda station or in the employees restroom.
Clean and maintain the floors. - 2890 - The light bulb in the Pepsi refrigerator was not shielded.
Install a light shield on the bulb. - 1190 - There was no thermometer in the Pepsi refrigerator.
Provide a thermometer. - 2000 - Plates and bowls stored with the food contact side up.
Invert plates and bowls to protect the food contact surface during storage.
May 07, 2003 (Routine)
Violations:
- 2310 - Critical Repeat There is no hand sink in the food prep. area.
There should be a hand sink in the food prep. area. - 1770 - Repeat The meat slicer was not clean.
Dissassemble and clean after each use. - 1770 - The roof of the ice machine was not clean.
Clean the roof of the ice machine. - 1800 - Wire shelves were not clean.
Clean the wire shelves. - 3170 - Repeat The floor was in poor repair in areas (broken tiles, low grout).
Repair the floor where needed. - 3170 - Repeat The floor of the walk-in was corroded.
Repair the floor. - 1570 - Repeat The door of the small refrigerator in the kitchen was damaged and does not close tightly.
Repair the door. - 1460 - Repeat There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 2250 - Repeat There is no mop sink in the facility.
There should be a mop sink for the cleaning of mops and the disposal of mop water. - 3240 - The hand sink in the employees restroom was loose.
Resecure the hand sink to the wall. - 3180 - The wall behind the potato slicer was not clean.
Clean the wall behind the potato slicer. - 0530 - Unpackaged food stored in direct contact with undrained ice.
Store unpackaged food in drained ice.
April 22, 2003 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his after coughing.
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. - 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. - 1770 - Repeat The meat slicer was not clean,
Disassemble and clean the slicer after each use. - 1770 - Many of the baking pans had carbon buildup on them.
Remove carbon build up from baking pans. - 1770 - Repeat The nozzles of the soda dispenser were not clean.
Disassemble and clean the nozzles daily. - 1800 - The refrigerator door gaskets on the refrigerators in the wait area and in the kitchen were not clean.
Clean and maintain the gaskets. - 1800 - The sides of the stove and fryers were not clean.
Clean and maintain the sides of the stove and fryers. - 1800 - The inside (non-food contact) of the fryers were not clean.
Clean the inside of the fryers. - 1800 - The bulk storage bins were not clean.
Clean and maintain the bulk storage bins. - 1800 - The two drawer storage cabinet was not clean.
Clean and maintain the cabinet. - 0610 - The lid was missing from the ice bin in the wait area.
Replace the lid to the bin. - 3170 - Repeat The floor was in poor repair in areas (broken tiles, low grout).
Repair the floor where needed. - 3170 - The ceiling of the walk-in freezer was peeling.
Remove peeling paint. - 3170 - The floor of the walk-in freezer was corroded.
Repair the floor. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3330 - Critical A spraybottle of cleanser was not labeled.
All spraybottles of cleanser must be labeled. Label the bottle. - 3340 - Critical Spraybottle of cleanser stored on rack with clean equipment.
Properly store spraybottles of cleanser. - 0790 - Beef and turkey were observed thawing on a table at room temperature.
Meats must be thawed in one of the following ways: 1) in a refrigerator, 2) under running water, 3) in a microwave, or 4) as part of cooking. - 1580 - The wooden prep. table is not smooth (scored with one deep groove).
Repair or replace the table. - 0550 - Employee observed dispensing ice with a plastic cup.
Use an approved ice scoop to dispense ice. - 0550 - Water was pooling in the ice scoop storage bucket at the ice machine.
Clean the water and prevent water from pooling. - 1570 - A knife handle was repaired with duct tape.
Replace the knife. - 1570 - A strainer was in poor repair.
Replace the strainer. - 1570 - Repeat The door to the small refrigerator in the kitchen was damaged and does not close tightly.
Repair the door. - 3180 - The floor was not clean, especially under the cook line.
Clean and maintain the floor. - 0830 - Critical The prepared ready-to-eat (RTE) chicken salad and tuna salad in the refrigeration unit were 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. - 0220 - Critical 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. - 2310 - Critical Repeat There is no hand sink in the food prep. area.
There should be a hand sink in the food prep. area. - 1460 - Repeat There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 2250 - Repeat There is no mop sink in the facility.
There should be a mop sink for the cleaning of mops and the disposal of mop water.
Please note that a follow up inspection will be conducted on or about May 6, 2003.
January 02, 2003 (Routine)
Violations:
- 0280 - Critical Homemade jam / jelly in hermetically sealed containers offered for sale.
Sale of homemade and hermetically sealed foods is prohibited. All food must come from an approved (inspected) source. - 0380 - Critical Can of kidney beans dented on the side seam.
Do not use cans with dents on the side or end seams. Discard or return. - 0820 - Critical Gravy on steam line only 120*.
Gravy must be held at 140* or hotter. Reheat to at least 165* and hold at 140*+. - 0610 - Containers of chicken stacked in each other without covers in the walk in.
Do not stack foods. - 0610 - Containers of food uncovered during storage.
Keep food covered during storage. - 0610 - Case of frozen cookies stored on the floor of the freezer.
Store food on a shelf or pallet. - 1770 - The following were not clean:1. slicer housing2. can rack3. fryers4. sides of ovens5. refrigerator gaskets6. soda nozzles
Clean and maintain. - 1570 - The walk in shelves were beginning to corrode.
Remove corrosion. - 1570 - Scoops were missing endcaps.
Replace endcaps. - 1570 - Edge of pass through missing.
Repair the edge. - 1570 - Small prep refrigerator door damaged.
Repair refrigerator door. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 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. - 3170 - Repeat The floor was in poor repair in areas (grout low, damaged tiles).
Repair the floor. - 3180 - Repeat The floor was not clean under equipment.
Clean under equipment. - 2310 - Critical Repeat There is no hand sink close to the prep and dishwashing areas.
There should be a handsink close to these areas. - 1460 - Repeat There is no 3-vat sink located in the establishment.
There should be a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 2250 - Repeat There is no utility sink for the disposal of mop water and similar liquid wastes.
There should be a utility sink for the disposal of mop water. - 1190 - There was no thermometer in the small prep refrigerator.
Install a thermometer.
Food managers certification is expired. 2nd notice. 2003 permit delivered.
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