Olivias at the Point, 1785 Geo Wash Mem Hwy, Gloucester Point, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 26, 2009 | Routine | 4 | 4 | Details / Comments |
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April 17, 2009 | Routine | 3 | 3 | Details / Comments |
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January 28, 2009 | Routine | 1 | 8 | Details / Comments |
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December 18, 2008 | Follow-up | 2 | 9 | Details / Comments |
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November 06, 2008 | Routine | 4 | 7 | Details / Comments |
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August 15, 2008 | Routine | 3 | 6 | Details / Comments |
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May 30, 2008 | Routine | 1 | 7 | Details / Comments |
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February 08, 2008 | Routine | 0 | 4 | Details / Comments |
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November 19, 2007 | Routine | 1 | 4 | Details / Comments |
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September 18, 2007 | Routine | 1 | 10 | Details / Comments |
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July 24, 2007 | Routine | 2 | 7 | Details / Comments |
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April 26, 2007 | Routine | 2 | 5 | Details / Comments |
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January 30, 2007 | Routine | 3 | 4 | Details / Comments |
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November 17, 2006 | Routine | 4 | 7 | Details / Comments |
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August 16, 2006 | Follow-up | 1 | 2 | Details / Comments |
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August 08, 2006 | Routine | 5 | 10 | Details / Comments |
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May 31, 2006 | Routine | 2 | 2 | Details / Comments |
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February 14, 2006 | Routine | 0 | 6 | Details / Comments |
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December 15, 2005 | Routine | 3 | 10 | Details / Comments |
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September 29, 2005 | Routine | 1 | 5 | Details / Comments |
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July 12, 2005 | Routine | 1 | 3 | Details / Comments |
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April 27, 2005 | Routine | 1 | 5 | Details / Comments |
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February 18, 2005 | Routine | 1 | 4 | Details / Comments |
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December 15, 2004 | Routine | 1 | 4 | Details / Comments |
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October 19, 2004 | Follow-up | 1 | 4 | Details / Comments |
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October 14, 2004 | Routine | 5 | 8 | Details / Comments |
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August 06, 2004 | Routine | 1 | 4 | Details / Comments |
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May 20, 2004 | Other | 1 | 6 | Details / Comments |
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March 24, 2004 | Routine | 4 | 4 | Details / Comments |
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January 06, 2004 | Routine | 0 | 4 | Details / Comments |
August 26, 2009 (Routine)
Violations:
- 0820 A 2 - Critical FOOD cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1450 - Walk-in cooler is not sufficient in capacity to meet the food storage demands of the establishment.
Provide refrigeration necessary to maintain food items at 41 degrees fahrenheit. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table tops..
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on some nonfood-food contact surfaces of equipment..
Maintain nonfood-contact surfaces of equipment clean. - 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2810 - Wall or wall covering in the storage is not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2810 - Ceiling in the storage room is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3180 - Floor, walls, and ceiling in the food prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
April 17, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table tops and the slicer.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of equipment 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. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Once the fee is paid the new permit will be issued.
January 28, 2009 (Routine)
Violations:
- 0470 A 4 - Repeat Some foods in the walk-in cooler were observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer and pan with utensils.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of 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. - 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the females restroom.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Repeat Less than 50 foot candles of light was noted in the hood in the food prep 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 - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Repeat Floor under equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
December 18, 2008 (Follow-up)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0800 - Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: containers with utensils and the slicer.
Clean and sanitize these surfaces for food contact. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface of equipment, hood and inside bottom of refrigeration unit 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 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - Repeat Floor in the food prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
November 06, 2008 (Routine)
Violations:
- 0140 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The doort to the refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer..
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of equipment, hood and inside bottom of refrigeration unit 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. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 50 foot candles of light was noted in the food prep 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 - Repeat Floor in the food prep area 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. - 3330 - Corrected During Inspection Critical Working containers of wiping cloths sanitizer are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3340 - Corrected During Inspection Critical Containers of cleaning compound are not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
August 15, 2008 (Routine)
Violations:
- 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of 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. - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food prep area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3180 - Repeat Floors, walls and ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
May 30, 2008 (Routine)
Violations:
- 0820 A 2 - Corrected During Inspection Critical FOOD cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1580 - Repeat The cutting board(s) in the food prep area heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:slicer.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of electrical cords leading to the ceiling have accumulations of grime.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3080 - Repeat Less than 50 foot candles of light was noted in the food prep 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 - Repeat Walls and ceiling in the food prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
New was issued.
February 08, 2008 (Routine)
Violations:
- 1580 - The cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer.
Clean and sanitize these surfaces for food contact. - 3080 - Repeat Less than 50 foot candles of light was noted in the food prep 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 - Repeat Floor areas along the walls and behind the stove and grill 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.
November 19, 2007 (Routine)
Violations:
- 0820 - Critical FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1180 - Corrected During Inspection The food temperature measuring device (degrees F) is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 3080 - Less than 50 foot candles of light was noted in the food prep 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 - 3260 - Employees are storing personal clothings in the same area with single service items.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers that should be provided. - 3270 - Repeat A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
September 18, 2007 (Routine)
Violations:
- 0470 A 4 - Repeat Some utensils were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1750 - Manufacturer containers were observed reused.
Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat Some utensils were observed soiled to sight and touch.
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: pans with utensils.
Clean and sanitize these surfaces for food contact. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface ofequipment 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 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3090 - Ventilation is not sufficient to keep rest rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Repeat Floor areas noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
July 24, 2007 (Routine)
Violations:
- 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 A 4 - Corrected During Inspection Critical Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store 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. - 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following utensils were observed soiled to sight and touch: slicer..
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: food prep table tops
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of pans with utensils and of equipment have accumulations of grime.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Repeat Floor areas, especially along the walls and under the 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 - A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
April 26, 2007 (Routine)
Violations:
- 0220 - Critical Repeat Evidence of employee drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: buckets with utensils.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the hood and outside surfaces of 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - Repeat Floors, walls and ceiling in the food prep area 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 - Corrected During Inspection Critical Containers of cleaning compounds not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides.
Once the fee is paid the new permit will be issued.
January 30, 2007 (Routine)
Violations:
- 0220 - Critical Employee observed drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food and other non-food items stored on the floor less than 6" above the floor in the walk-in cooler and the storage room..
Elevate food and other items storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pans with utensils.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat Floor area under stove/grill 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. - 3330 - Critical Working containers of wiping cloths sanitizer are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
November 17, 2006 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Repeat @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Repeat Floor in the food prep area 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 - Repeat A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
August 16, 2006 (Follow-up)
Violations:
- 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 3270 - Repeat Some flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Corrected During Inspection Critical Containers of cleaning compound not stored separately from insecticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
August 08, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0440 - Critical The tags for Clams are not available or are discarded immediately after the container is empty. Manager did not know where the Clams were harvested.
Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Because the history of the Clams is not known the product was discarded. - 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 A 4 - Some ready-to-eat foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Corrected During Inspection Critical Clam chowder noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 1320 - There was no temperature measuring device located in the under-counter refrigerator.
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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener and pan with utensils.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of equipment have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3180 - Floor in the food prep 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. - 3270 - Some flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
May 31, 2006 (Routine)
Violations:
- 0820 - Critical FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pan with utensils.
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: inside top metal plate to the ice machine.
Maintain nonfood-contact surfaces of equipment clean. - 3330 - Corrected During Inspection Critical Working containers of wiping cloths sanitizer are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
February 14, 2006 (Routine)
Violations:
- 0470 A 4 - Repeat Some ready-to-eat products were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 1750 - Manufacturer containers were observed reused.
Discontinue the reuse of manufacturer containers Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pan with utensils.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the hood has accumulations of grime.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 3170 - Wall in the area of the dishwasher 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 Floor in area of the 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.
December 15, 2005 (Routine)
Violations:
- 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0470 A 4 - Corrected During Inspection Some ready-to-eat foods were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Corrected During Inspection Repeat Improper methods used to thaw potentially hazardous foods.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1700 - Corrected During Inspection Critical Wiping cloths chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on some food contact surfaces
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on some nonfood-food contact surfaces.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the EQUIPMENT 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 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Corrected During Inspection Critical The handwashing facility located at the food 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. - 3030 - Employee observed wiping his hands on his apron.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Floor in the food prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
September 29, 2005 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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. - 0790 - Corrected During Inspection Repeat Improper methods used to thaw potentially hazardous foods.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3090 - Ventilation in the men's restroom is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3270 - A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
July 12, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Evidence of employees drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0790 - Corrected During Inspection Repeat Improper methods used to thaw potentially hazardous food.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 3080 - Less than 20 foot candles of light was noted in the ladies restroom.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Light fixtures/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.
April 27, 2005 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cakes.
Store food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Corrected During Inspection Improper methods used to thaw lasagna.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 - Corrected During Inspection Critical Potentially hazardous foods cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1320 - Corrected During Inspection The temperature measuring device in the refrigeration unit was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
Once the fee is paid the new permit will be issued.
February 18, 2005 (Routine)
Violations:
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bread.
Store food in packages, covered containers, or wrappings. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1800 - Repeat The nonfood contact surface of the top of the dishwasher 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. - 3180 - Repeat Floor behind equipment and grid to air duct in the food prep area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
December 15, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the under counter cabinet at the wait statlion 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. - 0470 A 4 - Corrected During Inspection Observed some foods were stored without being in packages, in covered containers, or wrapped.
Store 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. - 3340 - Corrected During Inspection Critical Containers of cleaning compounds not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 3180 - Corrected During Inspection Repeat 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.
October 19, 2004 (Follow-up)
Violations:
- 3270 - A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3180 - Floor and ceiling 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. - 2000 -
- 3330 - Critical Working containers of wiping cloths sanitizer are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 1800 - Repeat The nonfood contact surface of the dishwasher 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.
October 14, 2004 (Routine)
Violations:
- 1320 - The temperature measuring device in the prep unit was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0470 - Unwrapped or uncovered food in the food prep area..
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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. - 3270 - Repeat A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 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. - 1890 - Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 1800 - The nonfood contact surface of the EQUIPMENT had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Floor and ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener.
Clean and sanitize these surfaces for food contact. - 3910 - The permit holder discontinued operations until problem of sewage.
Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency - 0450 - Critical An employee observed not using a utensil to taste food.
Use utensil to taste foods and inform employees not to use a utensils more than once to taste food that is to be sold or served. - 2540 - Critical Sewage is not being properly disposed of: sewage backing unto the floor in the food prep area.
Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. - 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.
Plumber was called and the sewage problem was corrected immediately and normal operation resumed after the floor was cleaned with bleach and all equipment in the vicinity were cleaned and sanitized also. The dishwasher was primed and began to operate properly.
August 06, 2004 (Routine)
Violations:
- 1930 - Soiled linens were found stored 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. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3270 - A few flies present in the dining and food prep areas.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Critical Containers of cleaning compounds not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 0790 - Improper methods used to thaw potentially hazardous food.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
May 20, 2004 (Other)
Violations:
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1320 - The temperature measuring device located in a reach-in cooler is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 2890 - Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 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. - 0470 A 4 - Repeat Observed food was observed stored without being, in covered containers,.
Store food in packages, covered containers, or wrappings.
This is repermitting evaluation. Once fee is paid the new permit will be issued.
March 24, 2004 (Routine)
Violations:
- 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 1890 - Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: counter top.
Clean and sanitize these surfaces for food contact. - 0470 A 4 - Food was observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings.
January 06, 2004 (Routine)
Violations:
- 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer.
Clean and sanitize these surfaces for food contact.
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