September 14, 2009 (Routine)

• 0470 - Critical THE CORD AND ENTIRE THERMOMETER UNIT WAS SUBMERSED IN THE NOODLES DURING THE COOLING PROCESS.
  ONLY SUBMERGE THE PROBE TO THE SENSOR POINT.
• 0470 - Critical Repeat The PREPARED NOODLES IN THE DRAWER ON THE COOK'S LINE ARE subject to contamination. CONTAINER IS OVERFILLED CAUSING THE BOTTOM SURFACE OF THE UPPER DRAWER TO CROSS CONTAMINATE.
  FILL THE CONTAINER TO WITHIN ONE INCH FROM THE TOP.
• 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and vegetables from RTE food.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SUNKIST MACHINE STORED ON UPPER SHELF.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: SKEWERS AND CAN OPENER.
  Clean and sanitize these surfaces for food contact.
• 1450 - WALK IN FREEZER AND THE TALL REACH IN FREEZER IN THE PREP AREA was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional EQUIPMENT necessary to maintain food items. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0480 - Repeat Unlabeled food containers. SHAKERS.
  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 BUCKETS STORED ON THE FLOOR.
  STORE BUCKETS AT LEAST SIX INCHES OFF THE FLOOR.
• 1150 - Repeat The nonfood contact surface of the WOODEN SHELVES IN THE STORAGE ROOM AND SHED ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - The door gasket to the HOT HOLDING UNITS is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD FILTERS, CORNERS AND AREAS AROUND HINGES ON COOKING EQUIPMENT, AND INSIDE SURFACES OF THE PLATE WARMING UNIT.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - LIGHT BULB IN THE STORAGE ROOM is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 05, 2009 (Routine)

• 0160 - Critical SERVERS OBSERVED NOT WASHING HANDS AFTER UNLOADING SOILED DISHES AND MAKING THE SALADS, SERVING DRINKS AND FOOD.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 - Critical Repeat The COOKED NOODLES, PASTA, ALL CONTAINERS ABOVE THE BURNERS OF SAUCES, AND SOUPS ARE OVERSTOCKED IN THE COLD AND HOT HOLDING UNITS CAUSING POTENTIAL CROSS CONTAMINATION.
  Prevent cross contamination by protecting food containers BY FILLING THE CONTAINERS AND LEAVING AT LEAST ONE INCH FROM THE TOP EDGE.
• 0480 - Repeat Unlabeled food containers. SQUEEZE BOTTLES AND SHAKERS.
  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.
• 0510 - THE OUTER LEAFS OF THE HEAD WERE REMOVED AND THE HEAD CUT UP WITHOUT WASHING AND SEVERAL OTHER VEGETABLES INCLUDING LEAFY GREENS PARTIALLY AND QUICKLY RINSED UNDER RUNNING WATER BUT NOT PROPERLY WASHED.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0550 - Corrected During Inspection DIPPER WELL FAUCET WAS TURNED OFF.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. UNIT WAS TURNED ON.
• 0580 - EMPLOYEE CUTTING VEGETABLES OBSERVED USING GLOVED HAND TO PUSH DOWN ON THE WET GARBAGE IN THE TRASH CAN TO MAKE MORE ROOM AND THEN PRECEEDED TO CUT VEGETABLES WITH SOILED GLOVE.
  Discard gloves once soiled, WASH HANDS AND REPLACE WITH A CLEAN SET OF GLOVES.
• 0820 A 2 - Corrected During Inspection Critical ALL FOODS IN THE THREE DRAWER PASTA UNIT cold holding at improper temperatures. UNIT WAS FOUND UNPLUGGED.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. UNIT WAS PLUGGED BACK IN.
• 1150 - Repeat The nonfood contact surface of the WOODEN STORAGE SHELVES IN CLOSETS AND SHED ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1180 - The food temperature measuring device (degrees F) located in the ICE CREAM UNIT is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1570 - FLIPPED OVER COFFEE CUP USED AS A LEG SUPPORT ON THE COFFEE MACHINE IN THE SOUTH SERVERS STATION, FLIPPED OVER FOOD PANS USED TO KEEP THE WIPING BUCKETS OFF THE FLOOR, AND THE DOOR HANDLE TO THE CHEMICAL STORAGE CLOSET IS DAMAGED.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - SEVERAL OF THE SMALL PORTABLE cutting boards ARE scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: KNIVES HANGING ON THE WALL MOUNTED MAGNETIC BAR, CASEROLE DISHES UNDER THE PREP TABLE, SEVERAL PLATES, PANS, AND CAN OPENER.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BURNERS AND SEVERAL SHEET TRAYS.
  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: SHELVES UNDER PREP TABLES, CARTS, BREAD TRAYS, INSIDE THE ICE CREAM UNIT, INSIDE THE HOT PLATE WARMER, AND INSIDE THE PERLICK UNIT.
  Maintain nonfood-contact surfaces of equipment clean.
• 1830 - Corrected During Inspection Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 2000 - Clean LONG FORKS AND ICE BUCKETS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat ACCUMULATION OF GREASE ON THE GROUND AROUND THE GREASE COLLECTION UNIT AND DUMPSTERS OUTSIDE AND trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Repeat SEVERAL LIGHT BULBS IN THE EXHUAST HOOD SYSTEM is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS ALONG WALLS, IN CORNERS, IN ALL STORAGE CLOSETS, FLOOR IN THE WALK IN UNITS AND DRY STORAGE ROOM, FLOOR UNDER EQUIPMENT noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - ALL STORAGE CLOSETS INSIDE THE RESTAURANT AND THE SHED OUTSIDE ARE CLUTTERED AND HAVE EQUIPMENT ON THE FLOOR PROVIDING harborage FOR PEST.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3490 - Corrected During Inspection PERSONAL GEAR STORED ON THE FOOD PREP TABLE.
  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.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public. PERMIT CURRENTLY HANGS IN A COVE INSIDE THE BAR AREA.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment. MOVE TO THE FRONT ENTRANCE/LOBBY AREA.

March 30, 2009 (Follow-up)

• 0470 - Critical Repeat INSERT PAN OF NOODLES IN THE 6 DRAWER UNIT WAS OVERSTOCKED CAUSING THE NOODLES TO BE EXPOSED TO THE SOILED UPPER INSIDE SURFACE AND THE FRAME OF THE UNIT.
  FILL CONTAINERS TO WITHIN ONE INCH OF THE TOP EDGE.
• 0690 - Corrected During Inspection EMPLOYEES WERE IN THE PROCESS OF SETTING UP THE COOK'S LINE AND PLACING FOOD AND EQUIPMENT OUT WHILE A MECHANIC WAS STANDING ON THE COUNTER WORKING OVERHEAD. LADDER, TOOLS, AND REMOVED CEILING TILES HAD CROSS CONTAMINATED THE ENTIRE AREA.
  Protect food from miscellaneous sources of contamination. EXPOSED FOOD WAS DISCARDED AND THE ENTIRE AREA CLEANED AND SANITIZED UPON COMPLETION OF THE MECHANIC'S WORK.
• 1150 - Repeat The nonfood contact surface of the WOODEN SHELVES IN THE STORAGE SHED AND CLOSET ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the THREE DRAWER UNIT AND ICE CREAM UNIT.
  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 MASKING TAPE IS USED ON THE ENDS OF THE BAG HOLDER STANDS.
  REPLACE THE TAPE WITH RUBBER CAPS OR ANY MATERIAL THAT CAN BE EASILY CLEANED.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: NUMEROUS DISHES THROUGHOUT THE AREAS, CASEROLE DISHES, AND SALAD TONGS,
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: LARGE SHEET TRAYS AND CASEROLE DISHES.
  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: EXHAUST HOOD FILTERS, TRAYS AND CRATES USED TO SUPPORT SEASONING CONTAINERS, AND CRATE CARTS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Repeat Containers ABOVE THE BURNERS on the COOK'S line NOT EMPTIED AND CLEANED DAILY.
  Clean and sanitize containers at least every 24 hours as long as THE STORAGE LOCATION maintains stored food items in a manner that prevents cross-contamination.
• 2740 - Repeat Litter observed adjacent to the GREASE refuse container BEHIND THE SHED outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Repeat FLOORS ALONG THE WALLS UNDER EQUIPMENT noted in need of cleaning. ALL FLOORS ARE WET.
  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. CLEANING OF FLOORS SHOULD ONLY BE DONE DURING NON PREP TIMES AND THE FLOOR KEPT DRY.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 09, 2009 (Routine)

• 0160 - Corrected During Inspection Critical DISHWASHER failed to wash his hands BETWEEN LOADING SOILED DISHES AND PUTTING AWAY CLEAN DISHES.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Critical INSERT PAN OF NOODLES IN THE 6 DRAWER UNIT WAS OVERSTOCKED CAUSING THE NOODLES TO BE EXPOSED TO THE SOILED UPPER INSIDE SURFACE AND THE FRAME OF THE UNIT.
  FILL CONTAINERS TO WITHIN ONE INCH OF THE TOP EDGE.
• 0470 - Critical THERMOMETER USED TO MONITOR THE TEMPERATURE OF COOKED NOODLES WAS FULLY IMMERSED INTO THE NOODLES INCLUDING PART OF THE CORD.
  Protect food from cross contamination by EQUIPMENT NOT PROPERLY cleaned and sanitized.
• 0470 - Critical BOX OF UNWASHED VEGETABLE PLACED ONTO THE PREP SURFACE WITH PREPARED VEGETABLES.
  Prevent cross contamination by separating unwashed fruits from RTE food.
• 0480 - Unlabeled food containers. SHAKERS.
  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 SUPPLIES STORED ON THE FLOOR IN THE WALK IN UNIT, DRY STORAGE ROOM, AND STORAGE CLOSETS/SHED.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. BUTTER BASIL SAUCE TIGHTLY COVERED IN THE WALK IN REFRIGERATOR.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0820 A 2 - Corrected During Inspection Critical Repeat ALL FOOD ITEMS IN THE TWO DRAWER UNIT cold holding at improper temperatures. UNIT WAS FOUND UNPLUGGED.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. DO NOT PLACE FOOD INTO UNITS NOT HOLDING PROPER TEMPERATURES.
• 1150 - Repeat The nonfood contact surface of the WOODEN SHELVES IN THE STORAGE SHED AND CLOSET ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the THREE DRAWER UNIT AND ICE CREAM UNIT.
  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 - MASKING TAPE IS USED ON THE ENDS OF THE BAG HOLDER STANDS AND ONE HOT HOLDING UNIT HANDLE IS LOOSE..
  Repair the HANDLE 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.REPLACE THE TAPE WITH RUBBER CAPS OR ANY MATERIAL THAT CAN BE EASILY CLEANED.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: NUMEROUS DISHES THROUGHOUT THE AREAS, PANS, BOWLS, CASEROLE DISHES, KNIVES STORED ON THE WALL MOUNTED MAGNETIC BOARD, AND SALAD TONGS,
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: LARGE SHEET TRAYS AND CASEROLE DISHES.
  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: EXHAUST HOOD FILTERS, SHELVES OF THE STORAGE UNITS IN THE WALK IN REFRIGERATOR, CAN OPENER BRACKET, TRAYS AND CRATES USED TO SUPPORT SEASONING CONTAINERS, AND DETAILED CLEANING NEEDED AROUND HINDGES.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical SOILED WIPING BUCKET USED TO SANITIZE THE THERMOMETER.
  UTILIZE ALCOHOL OR SANITIZING WIPES TO CLEAN AND SANITIZE THE FOOD THERMOMETERS BEFORE AND AFTER USES.
• 1780 - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. CHOPPER
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1780 - Corrected During Inspection Critical Containers ABOVE THE BURNERS on the COOK'S line NOT EMPTIED AND CLEANED DAILY.
  Clean and sanitize containers at least every 24 hours as long as THE STORAGE LOCATION maintains stored food items in a manner that prevents cross-contamination.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Repeat LIGHT FIXTURE IN THE EXHAUST HOOD SYSTEM AND SEVERAL AREAS OF WORN GROUT IN THE FLOOR TILES not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS THROUGHOUT THE FACILITY ARE noted in need of cleaning. ALL FLOORS ARE WET.
  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. CLEANING OF FLOORS SHOULD ONLY BE DONE DURING NON PREP TIMES AND THE FLOOR KEPT DRY.
• 3180 (Toilet Rooms) - EMPLOYEES toilet room in need of cleaning.
  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.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

October 29, 2008 (Routine)

• 0550 - In-use utensils improperly stored between use. PIZZA PADDLES WEDGED BETWEEN WALL AND EQUIPMENT BEHIND THE PIZZA OVEN.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0610 - Repeat FOOD EQUIPMENT STORED ON THE FLOOR IN THE OUTSIDE SHED.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Corrected During Inspection MICROPHONE CORD WAS OBSERVED PLACED OVER SEVERAL CONTAINERS OF READY TO EAT FOOD ITEMS.
  MICROPHONE AND CORD WAS RELOCATED TO PROPER POSITION.
• 0690 - Corrected During Inspection SERVER DROPPED LARGE LEXAN PAN ON FLOOR AND CONTINUED TO PLACE IT ON THE PREP TABLE TO BE FILLED WITH ROLLS.
  MANAGER WAS ASKED TO APPROACH THE SERVER FOR CORRECTIVE ACTIONS.
• 1100 - The food contact surface of SEVERAL OF THE FRYING PANS HAS DAMAGED COATING that can not be easily cleaned.
  Replace the PANS to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - Repeat The nonfood contact surface of the WOODEN SHELVES IN THE STORAGE ROOM AND SHED ARE NOT SMOOTH, CLEANABLE, DURABLE AND/OR NONABSORBENT.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the THREE DRAWER UNIT STORING NOODLES AND THE ICE CREAM UNIT.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: DISHES AND CUTTING BLADES TO THE CHOPPER UNDER THE PREP TABLE.
  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: STORAGE SHELVES IN THE WALK IN REFRIGERATOR.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the BAR is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the DISHES preventing its use.
• 2310 B - The handwash station NEAR THE DISH WASHING AREA is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2740 - Repeat Trash and litter TO INCLUDE GREASE were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Repeat FLOOR GROUTING ESPECIALLY NEAR THE WALK IN FREEZER ENTRANCE is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public. NOT ALL CUSTOMERS PASS THROUGH THE BAR.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

April 08, 2008 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. COOK'S LINE, STORAGE AREA, AND SIDE ROOM.
  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.
• 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
  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.
• 0610 - EQUIPMENT AND FOOD SUPPLIES stored on the floor or food stored less than 6" above the floor. SHED AND STORAGE ROOMS.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical ALL FOODS IN THE VICTORY AND LO BOY REACH IN REFRIGERATORS ON THE COOK'S LINE cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. THE LO BOY UNIT HAD BEEN SHUT OFF AND THE VICTORY WAS FOUND UNPLUGGED. ALL FOODS WERE RELOCATED AND BOTH UNITS WERE BELOW 40 DEGREES AND PUT BACK INTO SERVICE WITHIN 45 MINUTES.
• 1150 - The nonfood contact surface of the SHELVES IN THE OUTSIDE SHED AND STORAGE ROOMS ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - PERLICK FREEZER LID FRAME was observed in a state of disrepair and damaged.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket to the REACH IN REFRIGERATOR is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: LEXAN PANS STORED ON BOTTOM SHELF OF PREP TABLE.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHEET RAYS AND TONGS.
  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: STORAGE SHELVES IN THE WALK IN REFRIGERATOR, EXHAUST HOOD FILTERS OVER THE GRILL, ICE MACHINE, AND LEDGES ON CARTS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the DRAIN PIPES UNDER THE ICE MACHINE AND THE CHEMICAL STORAGE SHELVES has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean SILVERWARE STORED NEAR THE DISHWASHER were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items observed unprotected from contamination. SERVERS AREA.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. OUTSIDE WATER RISERS IN THE DUMPSTER AREA.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - GREASE WAS observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - FLOOR GROUT AND CAULKING AROUND HAND SINKS ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - FLOOR IN CORNERS AND UNDER ICE MACHINE noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 05, 2008 (Follow-up)

January 16, 2008 (Routine)

• 0760 - Corrected During Inspection Critical The ROP PREPARED WHITE ALFREDO GARLIC SAUCE was not reheated to 165F PRIOR TO PLACING THE SAUCE INTO THE COOK'S STEAM TABLE.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 2 - Corrected During Inspection Critical SLICED AND CUBED TOMATOES ON THE COOK'S LINE AND IN THE SERVERS ALLEY WERE cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1080 - The PAPER CONE SHAPED CUP USED TO REFILL PEPPER SHAKERS is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1150 - Repeat The nonfood contact surface of the WOODEN SHELVES IN THE OUTSIDE STORAGE SHED AND CLOSET NEAR THE EMPLOYEE'S BATHROOM ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - PERLICK LID EDGES was observed in a state of disrepair and damaged.
  Repair the UNIT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the UNIT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - MISSING Mechanically vented hood filter COOK'S LINE.
  Replace hood filters and/or eliminate gaps between filters.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: TONGS AND MISCELLANEOUS UTENSILS IN THE STORAGE BIN.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. OUTSIDE PUMPS.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. USE AN ABSORBENT MATERIAL SUCH AS KITTY LITTER TO CLEAN UP SPILLED GREASE AROUND THE GREASE COLLECTION UNIT..
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at THE SERVERS ALLEY AND BAR HAND SINKS.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - LIGHT FIXTURE IN THE EXHAUST HOOD is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 17, 2007 (Follow-up)

October 16, 2007 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  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.
• 0480 - Repeat Unlabeled food containers. SHAKERS
  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 DICED TOMATOES AND CHEESE BASES SAUCES cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1150 - Repeat The nonfood contact surface of the SHELVES IN THE STORAGE ROOM AND SHED ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - Repeat The nonfood contact surface of the FLOOR DRAINS AND DRAIN PIPES UNDER SINKS HAVE accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - GROUTING IN FLOOR TILES IN SEVERAL AREAS not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. NO HOT WATER OVER AN EXTENDED PERIOD OF TIME.
  FACILITY CLOSED BY THE INSPECTOR. MANAGER WILL NOTIFY THE INSPECTOR ONCE THE HEATER IS INSTALLED.

July 18, 2007 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN THE VICTORY REACH IN FREEZER AND SEVERAL PANS OF FRESH CUT VEGETABLES IN THE WALK IN REFRIGERATOR.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers. SHAKERS.
  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 - Food stored on the floor or food stored less than 6" above the floor. WIR AND STORAGE AREA.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - PAPER ORDERING TICKETS ARE PLACED ON TOP OF THE FOOD ITEM AFTER PLATED AND PRIOR TO SERVICE TO THE CUSTOMER.
  Protect food from miscellaneous sources of contamination.
• 1150 - The nonfood contact surface of the STORAGE SHELVES IN THE SMALL STORAGE ROOM AND SHED OUTSIDE ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gasket of the ICE MACHINES AND VICTORY UNITS ARE damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1580 - The PORTABLE cutting boards ARE STAINED AND SEVERAL BOARDS are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: LEXAN PANS, FOOD CONTAINERS, CHOPPING BLADES, AND DISHES. ALL ITEMS WERE STORED IN THE CLEAN DISHES STORAGE AREAS.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: STAINLESS STEEL SHEET TRAYS
  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: COUNTER TOP UNDER THE MICROWAVES AND GRILLS, TABLE MOUNTED CAN OPENER BRACKET, OUTSIDE SURFACE OF THE QUICK CHILLING BINS, INSIDE SURFACES AND OUTSIDE SURFACE OF THE ICE MACHINES, SPICE STORAGE TRAYS IN THE STORAGE ROOM, STORAGE BINS FOR THE SINGLE SERVICE SUGAR PACKETS, ICE CREAM UNIT, AND THE REACH IN REFRIGERATOR DOOR GASKETS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - The nonfood contact surface of the FLOOR DRAINS AND THE BLUE FLOOR FAN BLOWER HAVE accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical When tested, A HIGH concentration of chemical sanitizer was found in the sanitize basin of the three compartment sink IN THE BAR AND IN THE WIPING BUCKET.
  Provide CHLORINE at proper concentration of 50PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time. NOTE: A FULL PACKET IS ENOUGH SANITIZER FOR 3 GALLONS AT 100PPM. REDUCE THE AMOUNT OF SANITIZER WHEN USING LESS WATER.
• 1960 - Repeat PANS, FOOD CONTAINERS, SILVERWARE AND TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the PREP AREA is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
• 2700 - The waste storage container for WET GARBAGE has a missing lid AND DUMPSTER ENCLOSURE PAD IS IN POOR REPAIR.
  Replace the missing lid for the waste storage container used to hold WET GARBAGE AND REPAIR THE PAD.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3030 - No disposable towels were provided at the hand washing lavatory in the EXPO STATION
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 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.
• 3080 - Less than 50 foot candles of light was noted in the BAR WHERE LEMMON AND FRUIT FOR DRINKS ARE PREPARED.
  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. SUGGEST PREPARING THE FOOD ITEMS IN THE KITCHEN OR ADD MORE LIGHT.
• 3170 - Repeat LIGHT FIXTURES IN THE EXHAUST HOOD SYSTEMS ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - FLOOR UNDER EQUIPMENT THROUGHOUTTHE FACILITY, FLOOR IN THE LINEN CLOSET, LIGHT SHIELD COVER IN THE SMALL STORAGE ROOM, AND LOWER PORTION OF WALLS BEHIND EQUIPMENT AND STORAGE SHELVES noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mop 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.
• 3340 - Critical Repeat SEVERAL CANS OF RAID STORED WITH OTHER CLEANSERS AND CHEMICALS IN THE CHEMICAL STORAGE ROOM.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3490 - Repeat PERSONAL GEAR STORED AT WORK SECTIONS.
  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. PROVIDE AN AREA FOR EMPLOYEES TO STORE THEIR PERSONAL BELONGINGS.

April 25, 2007 (Routine)

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 1730 - Repeat SEVERAL UTENSILS THROUGHOUT THE FACILITY WITH MELTED OR DAMAGED HANDLES WERE observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the UTENSILS to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE RACK UNDER THE BOXES OF TOMATOES, BOTTOM FRONT EDGE OF THE BEER STORAGE UNIT IN THE WIR, SPICE AND BOTTLES OF CARAMEL SAUCE STORAGE TRAYS, SCREWERS STORAGE UNIT, BOTTOM SHELF OF THE PERLICK, AND THE BOTTOM SHELF OF THE BOWL WARMER UNIT UNDER THE SOUPS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the BACK SIDE OF THE COOKING EQUIPMENT HAVE accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat LEXAN PANS were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - SMALL STORAGE ROOM AND AREA IN THE BACK WAS OBSERVED UNORGANIZED WITH MISCELLANEOUS FOOD AND NON FOOD ITEMS STORED ON SHELVES AND THE FLOOR.
  Store ALL FOOD SERVICE EQUIPMENT AND SUPPLIES in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Unwrapped knives, forks, or spoons were not stored IN THE CLEAN DISH STORAGE AREA with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2720 - TOP LIDS ARE MISSING ON THE RECYCLE BIN.
  Cover all waste containers when not in continuous use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. BAR AND BATHROOM
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat SEVERAL LIGHT FIXTURES IN THE EXHAUST HOOD SYSTEMS ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Repeat 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.
• 3340 - Corrected During Inspection Critical Container of STAINLESS STEEL SHINE STORED WITH FOOD PRODUCTS IN THE BAR.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3490 - PERSONAL GEAR STORED IN WORK STATIONS THROUGHOUT THE FACILITY.
  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.

January 09, 2007 (Complaint)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
  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 - Critical Repeat FOOD cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - The food contact surface of the PLASTIC CADDY is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - There was no temperature measuring device located in ALL OF the COLD HOLDING UNITS.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat PERLICK EDGING AND DOOR PANEL TO THE COOK'S LINE WARMER WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of SEVERAL COLD HOLDING UNITS ARE damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1730 - SEVERAL UTENSILS HAVE MELTED AND/OR DAMAGED HANDLES.
  Discard and replace the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: TO GO SOUP CONTAINERS, PANS, AND CHEESE GRATERS.
  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: PLATE WARMER AND SEVERAL LOWER SHELVES.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Unwrapped forks were not stored IN THE ALLEY with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2310 - Critical FOOD DEBRIS OBSERVED IN THE HAND SINK IN THE ALLEY.
  HAND WASHING SINKS ARE FOR HAND WASHING ONLY.
• 3170 - LIGHT FIXTURES IN THE EXHAUST HOOD SYSTEM ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 08, 2006 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: container of chicken tenders in the walk-in freezer and a box of shortening in the dry storage room.
  Store food in packages, covered containers, or wrappings.
• 0820 - Critical Repeat Shredded cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Low-boy refrigerator door gasket and the back area ventilation hood's wall sealant were observed in a state of disrepair and damaged.
  Repair the refrigerator door and the wall sealant to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1580 - The cutting boards stored for use are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed at 36 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1750 - Single-service paper trays were observed reused for grease absorption of deep fried foods.
  Discontinue the reuse of single-use containers.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machines
  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: ceiling light covers, vents, wall mounted shelf storing take-out food containers, and salad cooler door gasket.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine sanitizing agents at proper concentration of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Clean ice buckets were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Box of drinking cups and a bag of nylon mesh panels were found stored on the floor.
  Store nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 ii - The floor drain under the pasta cookers is clogged.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Waste grease container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse and waste grease containers outside the facility.
  The refuse container storage areas and grounds adjacent to the containers are to be maintained clean and sanitary.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all hand washing stations 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.
• 3080 - Repeat Less than 50 foot candles of light was noted under the ventilation hoods due to inoperable lights.
  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 Missing floor tiles under pasta cooker and missing ceiling tile over 3-compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3380 - Critical Chlorine sanitizing agent being applied to food contact surfaces with wiping cloths does not meet the requirements of 50 PPM (tested greater than 200 PPM).
  Utilize only chlorine sanitizing agent that meet the requirements of 50 PPM.
• 3660 - Corrected During Inspection Establishment operating without a valid permit since April 30, 2006. Permit renewal application and fee submitted to Chesapeake Health Department on May 3, 2006.
  Submit permit renewal application and fee prior to permit expiration date.

March 17, 2006 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored in the dipper well with no running water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Corrected During Inspection Critical SHREDDED CHEESE cold holding at improper temperatures.
  Cover the food in the cold holding pan.
• 1060 - Melting plastic utensil handles.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the cookline reach-in freezer's metal grate shelving is rusting, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the reach-in freezer's shelving to provide a food contact surface that is smooth and easily cleanable, free of rust, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1450 - Repeat Food pans were overstocked .
  Do not overstock food pans. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Cookline warmer's door panel/door latch and the ventilation hood light were observed in a state of disrepair and damaged.
  Repair the warmer's door panel/door latch and the ventilation hood light.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications due to slightly low wash/rinse temperatures.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. (WASH TEMPERATURE READ 150 F AND THE RINSE TEMPERATURE READ 172 F).
• 1720 - Corrected During Inspection A sanitizer test kit is not located at the bar.
  Use a CHLORINE chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: METAL STEM THERMOMETER
  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: REFRIGERATION DOOR GASKETS and the EXTERIOR SURFACES OF THE FRYERS, and the VENTILATION HOOD LIGHT SHIELDS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cookline warmer's interior door panel and the ice shoot in the ice machine were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior door panels and the cavity of the ice machine on a regular basis.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide CLORINE SANITIZER at proper concentration of 50 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2020 - Repeat Unwrapped skewer forks were not stored in the dispenser with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 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.
• 3080 - Less than 10 foot candles of light was noted in the WALK-IN COOLER due to an inoperable ceiling light.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Less than 50 foot candles of light was noted under the VENTILATION HOOD due to clouded light shields.
  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 - Missing ceiling tile over the 3-compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Discolored kitchen ceiling tiles noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 1 - Spray bottles of cleaners stored along side bottles of alcohol in the bar area.
  Containers of toxic products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

November 14, 2005 (Routine)

• 0480 - Unlabeled spice containers/shakers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use between crevices of food prep counters.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1060 - The nonfood contact surface of the UTENSIL HANDLES are not nonabsorbent, and/or smooth due to melting of the handles.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Cooked pasta trays were overstocked.
  Do not overstock food dispensing trays. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Mechanically vented hood filters have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - The door gaskets of the ice machines and refrigeration units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GRILL and VENTILATION HOOD OVER THE GRILL
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER-MOUNTED HANDSINK
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the ice cream freezer is observed soiled.
  Clean and sanitize the freezer compartment.
• 2190 - Water from the food prep handwashing sink was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet attached to a hose/w spray nozzle in the dishwashing area.
  Provide a backflow or backsiphonage prevention device on all threaded faucets that attach a hose with a spray nozzle.
• 2350 ii - Plumbing connection under the food prep handsink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2700 - The dumpster has a broken lid.
  Replace the broken lid for the waste storage container used to hold food waste.
• 2720 - Waste grease container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 50 foot candles of light was noted under the ventilation hoods due to inoperable light bulbs and low wattage of bulbs.
  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

July 14, 2005 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after eating, or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical Repeat 1. PERSONNEL are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  1.Provide a designated area where employees may eat and drink 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.
• 0220 - Critical Repeat 2.In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  2.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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the salad unit..
  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.
• 1780 - Critical Repeat Interior of ice machine, ice cream chest freezer and salad reach-in were observed soiled.
  Clean and sanitize as needed to prevent contamination.
• 2180 - Critical The drain or screen beneath 3-vat sink is not properly draining causing large quanties of water to flood floor.
  This must be corrected immediately as it is contributory to floor problems
• 2890 - Repeat Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the grill area.
  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
• 3180 - Floors throughout kitchen heavily soiled, wet and greasy.
  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.
• 3480 - Aspirin found stout on food prep counter.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 3660 - Repeat Establishment operating without a valid permit. Permit expired in April 2005.
  Permit and fee must be applied for by close of business at the Ches. Health Dept. today, 14 July 2005, 5:00�pm.

March 23, 2005 (Routine)

• 0470 - Critical Unwrapped or uncovered food at the salad bar with potential contamination from handsink. Raw eggs stored above ready to eat foods in walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Repeat Alfredo sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the undercounter refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1610 - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Exhaust hood filters.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Double check valve type needed at this unit.
• 2350 - Critical Open drain pipe noted coming from saute unit draining directly to floor. Drain is 2 1/2 ft from floor drain.
  Properly repair the equipment to avoid ground becoming wet.
• 2890 - Repeat Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2900 - Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. Found exhaust vents improperly installed and some in poor repair.
  Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3180 - Repeat Several ceiling tiles not clean.
  Clean or replace tiles within 30 days.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

December 02, 2004 (Routine)

• 0820 - Critical Chicken cold holding at improper temperatures at cookline drawers.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at (45F) or below.
• 1780 - Critical (A) Chill tanks used for potentially hazardous foods were found soiled with accumulations of food residues. (B) Soda nozzle area at wait station machine not clean.
  (A) Clean and sanitize food-contact surfaces of tanks. (B) Clean and sanitize nozzles and mechanical area daily.
• 1800 - The nonfood contact surface of the chemical closet shelves has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0220 - Critical Repeat A drink container was found stored on a food pan.
  Provide a designated area where employees may store drink containers 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.
• 1790 - The food contact equipment surface of the hot holding unit is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the hot holding unit to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1450 - Salad reach-in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Temperature = 57F
  Provide additional reach-in necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 2020 - Take-out trays were found displayed or dispensed with the food or lip-contact surface facing upward.
  Store take-out with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2180 - Critical The plumbing system serving this food service facility was not operating according to the Plumbing Code. Drain clogged beneath bulk ice machines.
  Immediately repair drain problem.
• 3180 - Repeat Wall and ceiling near dishmachine and wall and ceiling by wait station door noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1570 - Repeat (A) Mechanically vented hood filters not in good repair or have gaps in between filters. (B) Toilet dispenser in employees mens room in disrepair.
  (A) Repair or replace hood filters and/or eliminate gaps between filters. (B) Repair or replace dispenser to allow for proper storage and dispensing of toilet tissue.

April 29, 2004 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Handsink at the salad prep station.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1780 - Critical Food contact surfaces of the CAN OPENER and UNATTENDED CUTTING KNIVES STORED ON THE COUNTER FOR FOOD PREPARATION used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the can opener and cutting utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3030 - No disposable towels were provided at the hand washing lavatory in the rear of the food preparation area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1960 - Repeat METAL FOOD PANS and PLASTIC SALAD BOWLS were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2890 - Light bulb in the WALK-IN FREEZER not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1400 - Repeat Build-up of frozen condensation observed in the ICE CREAM FREEZER'S COMPARTMENT.
  Remove the build-up of frozen condensation in the ice cream freezer's compartment.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - WASH GAUGE for the automatic dishwashing machine, WALK-IN FREEZER'S TEMPERATURE GAUGE COVER, PLEXI GLASS WALL-MOUNTED UTENSIL RACK, and the ICE MACHINE DOOR were observed in a state of disrepair and damaged.
  Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the noted equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2030 - Storage of soiled utensils was adjacent to clean utensils at the FOOD PREPARATION COUNTER.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 3170 - Repeat KITCHEN FLOOR GROUT, VENTILATION HOOD & WALK-IN COOLER LIGHTS are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical CHLORINE BLEACH SANITIZER being applied to food contact surfaces along the food preparation coiunter does not meet the concentration requirement of 50 ppm. (TESTED AT 0 PPM IN ONE OF THE WIPING CLOTH CONTAINERS).
  Utilize sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1180 - The food temperature measuring device (degrees F) located in the COOKLINE REACH-IN FREEZER is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 3180 - FLOOR under the storeroom food storage shelves, WALL behind the counter handsink, and the CEILING LIGHT SHIELDS located over the cookline are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2310 - Critical Employees using the cookline handwashing station in a manner that was not approved by the manufacturer due to the fact that food debris was observed in the handsink basin.
  This station must be used in accordance with the manufacturers operating procedures which specifies only handwashing in handsinks.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS
  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: TRAYS STORING SPICES in the food storage room.
  Maintain nonfood-contact surfaces of equipment clean.
• 1580 - Repeat The cutting board(s) along the COOKLINE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1210 - Repeat Ventilation hood filters not properly placed in the vertical position within the ventilation hood.
  Place ventilation hood filters in the vertical position in order to allow adequate drainage of grease deposits.
• 1770 A - Critical The following utensils and tableware were observed soiled to sight and touch: SALAD BOWLS, CUTTING KNIVES and DISPENSING SPOONS.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE, WALL-MOUNTED PLEXI GLASS UTENSIL SHIELD and the BAR'S SODA DISPENSER HOLSTERS.
  Clean and sanitize these surfaces for food contact.
• 0220 - Critical In use open drinking container 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.

December 17, 2003 (Routine)

• 3220 - Repeat 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.
• 0470 - Unwrapped or uncovered food in the ICED TEA AND LEMONADE DISPENSERS.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2000 - Repeat Boxes of condiments stored on the floor in the condiment store room.
  Store condiments on platforms that elevate the products at least 6 " off the floor and are equipped with legs or casters.
• 1100 - The food contact surface of the REACH IN SALAD COOLER'S COMPARTMENT AND SHELVING are not smooth, contains cracks, chips, or pits and can not be easily cleaned due to rusting of the surfaces.
  Repair or replace the reach-in salad cooler to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 0570 - Wiping cloth improperly stored on an employees waist between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - Repeat The cutting board(s) along the dishwashing and food preparation areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2890 - CEILING LIGHTS located over the mop sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: PIZZA SCREENS.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: TOP OUTER SURFACES OF OVENS AND REFRIGERATION UNITS, SAUCE PREPARATION VENTILATION HOOD FILTERS, and the COOKLINE VENTILATION HOOD & FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - The door gaskets of the AP LO BOY are in disrepair.
  Repair or replace the Lo Boy door gaskets in accordance with the manufacturer's specifications.
• 1570 - SAUCE PREPARATION VENTILATION HOOD FILTERS, and the FRYER were observed in a state of disrepair and damaged.
  Repair the hood filters and fryer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hood filters and fryer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - KITCHEN & DISHWASHING AREA FLOOR GROUT, LIGHTING FOR THE SAUCE PREPARATION VENTILATION HOOD, WALK-IN FREEZER'S CEILING LIGHT, KITCHEN FLOOR TILES, and the CEILING VENTILATION COVERS LOCATED OVER THE COOKLINE are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0260 - Critical (CORRECTED) The SPICY BREAD CRUMBS were observed unsound or adulterated due to a liquid spillage into the food bin.
  Ensure food is safe and unadulterated.
• 2740 - Repeat Trash, litter, and food debris were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - KITCHEN AND DISHWASHING AREA WALLS, and the COOKLINE CEILING VENTILATION SHIELDS noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facility in the food preparation area was observed unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1210 - Improperly installed ventilation hood filters.
  Install ventilation hood filters vertically in order to ensure adequate drainage of grease build-up.

July 11, 2003 (Routine)

• 3020 - Soap was not provided at the hand washing lavatory in the SALAD PREP HANDSINK.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3080 - Less than 10 foot candles of light was noted in the waitress side station.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning and food service.
• 0610 - Food stored on the floor in the walk-in freezer. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1960 - Repeat PLASTIC SALAD BOWLS and METAL PANS were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Unwrapped forks were not stored in a utensil dispenser with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 1320 - Repeat There was no temperature measuring device located in the ICE CREAM FREEZER.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1400 - Build-up of frozen condensation observed in the DISH COOLER and the ICE CREAM FREEZER.
  Remove the build-up of frozen condensation from these refrigeration compartments.
• 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: BAKING PANS and the CONVECTION OVEN.The following food-contact surfaces were observed soiled with grime and debris: CAN OPENER, ICE MACHINE'S INNER COMPARTMENT WALLS, VEGETABLE PRESS, and the MEAT SLICER.The following nonfood-contact surfaces were observed soiled with grime and debris: WALK-IN COOLER'S FAN SHIELDS, VENTILATION HOOD FILTERS (both the sauce prep and cookline filters), COOKLINE VENTILATION HOOD, STORED SERVING TRAYS, and the CEILING VENT COVER in the side waitress station.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1570 - ORANGE SLICER was observed in a state of disrepair and damaged.
  Repair the ORANGE SLICER to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ORANGE SLICER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - STOREROOM CEILING LIGHT, VENTILATION HOOD LIGHTS, CERAMIC TILES UNDER THE PREP TABLE ADJACENT TO THE SAUCE PREP STATION, FLOOR TILE IN FRONT OF THE GRILL, CEILING LIGHT COVER OVER THE COOKLINE, and the LIGHTING IN THE SIDE WAITRESS STATION are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 0660 - Condiments (STYROFOAM TAKE-OUT CONTAINERS) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 2740 - Repeat Trash and litter were observed adjacent to the REAR DOOR and the REFUSE CONTAINER outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Repeat FOOD PREP FLOOR noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Restroom handwashing facilities are not maintained due to cracked handsink basins.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 0210 - Food prep employees wearing soiled clothing (aprons).
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

April 14, 2003 (Routine)

• 1780 - Critical Food contact surfaces of the food preparation table's shelving used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.The bar's soda dispenser nozzle and holster were observed soiled with a sticky surface.
  Clean food-contact surfaces of food preparation table's shelving no less than every 4 hours to prevent the growth microorganisms on those surfaces.Clean and sanitize the bar's soda dispenser nozzle and holster every 24 hours.
• 3030 - No disposable towels were provided a the hand washing lavatory in the food preparation area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1800 - The nonfood contact surfaces of the plastic chill tank and ice cream freezer's door lid seals had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops and brooms 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.
• 0470 - Critical Soiled or improperly cleaned cutting knives used during food preparation.Soiled utensils stored with clean utensils.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 1930 - Repeat Soiled oven mitt was found stored (on food prep table) in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 1790 - The door seal of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0550 - Dispensing utensils for the dry storage bins improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Clean plastic salad mixing bowls were observed stored with the food-contact surface facing upward.Non-food items observed stored on the floor in the food storage and janitorial rooms.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.Store all non-food items 6" above the floor on an easily cleanable, durable, and non-absorbent platform.
• 2830 - Floor wall juncture in dishwashing area 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.
• 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1960 - Plastic salad bowls were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Styrofoam take-out containers were observed stored unprotected against cross-contamination.
  Use the original plastic sleeves to keep the Styrofoam cups protected during storage and dispensing.
• 1320 - Repeat There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The door gasket of the Lo Boy is damaged.The towel dispenser for the food preparation handsink is in disrepair.
  Replace the Lo Boy's door gasket and towel dispenser in accordance with the manufacturer's specifications.
• 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Metal cooking pans and cookie sheets.The filters for both hoods are observed with deposits of grease and grime.The hood and hood light covers for the hood over the stove are soiled with grease and grime.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. Clean the ventilation hoods every 24-hours.Clean the ventilation hood filters as often as necessary.
• 3170 - The ceiling light fixture over the food preparation area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 2840 - Cardboard being used as a floor mat by the food preparation personnel.
  Use floor mats that are smooth, durable, easily cleanable & removable, and non-absorbant.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3240 - Handwashing facility is not properly maintained (not properly sealed to the wall).
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3180 - The floor in the food preparation area noted in need of cleaning.Food splash observed on the cook-line walls.
  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.