September 04, 2009 (Follow-up)

July 29, 2009 (Follow-up)

July 28, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs stored above cheese in walk-in.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Macaroni and cheese made before yesterday and measuring 49F in walk-in. Food was discarded.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: tightly wrapped chicken observed in walk-in and drawer unit measuring 55F (made 3 hours ago).
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Chicken hot holding under heat lamp at 121 and 128F. Chicken was not to be served and has been discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Items in 4-dr drawer unit opposite grill were cold holding at 50F and 48F. Hot dog cold holding at 44F. Carrot, corn mix, tuna cold holding at 45F at unit under grill.
  Most items have been discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-204.112(B) - There was not ambient air thermometers located in the all of the refrigeration units.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-702.11 - Corrected During Inspection Critical Repeat Dishes not being sanitized since both dish machines not working.
  Until dish machine repaired, use 3-vat sink with 50-100 ppm bleach. In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Repeat Chemical sanitizer immersion time was not adequate for bleach sanitizing solution in both the bar dish machine and kitchen dish machine.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Critical About 5 flies observed in kitchen.
  There is no trash that needs to be discarded or food sitting out. You will need to obtain another fly trap for kitchen. Please contact pest control company about this at next pest control inspection. Fax me report of installation. Remember that fly trap should not be installed above food preparation or food contact surfaces. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.

January 14, 2009 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ribs in 4-drawer unit, many items in 6-drawer unit, tomato and corn in prep top.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.Keep prep top lids closed when not in use on all prep units. Repair 6-drawer unit immediately. Items in this unit are going to be kept on ice until it is repaired. Make sure even middle part of food is kept at 41degrees F. Items kept in unit for longer than 2 hours and that will be used within 2 hours may be retained after putting on ice. Items prepared earlier than 2 hours prior should be discarded.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration in wiping cloth bucket.
  A quaternary ammonium compound solution shall have a concentration of 200 ppm.
• 4-702.11 - Corrected During Inspection Critical Dish machine was not sanitizing, therefore dishes were not being sanitized at time of arrival. Sanitizer drum was empty.
  Sanitizer drum was refilled with sanitizer from bar dish machine. It is now working properly.
• 4-703.11(C) - Corrected During Inspection Critical Bar dish machine AND kitchen dish machine were not sanitizing dishes at time of arrival. Kitchen dish machine was sanitizing dishes by end of inspection. Bar dish machine was not.
  Chlorine is used in both dish machines. Check sanitizer strength regularly. Until bar dish machine is repaired, do not use it. Use kitchen dish machine.

October 02, 2008 (Follow-up)

September 29, 2008 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items in 6-drawer assembly line and 4-drawer assembly line at 46-50 degrees F.
  Items were discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.114(A) - Critical Chlorine sanitizing solution used was not at an acceptable concentration in both dishmachines.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.

March 31, 2008 (Routine)

• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: scoops and ladles in water at room temperature
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat meatloaf holding hot at improper temperatures.
  meatloaf must hold at 135f or over in hot holding
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat several foods holding in the refrigerated drawers at the grill area were holding over the required 41f
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-202.16 - cardboard from a food box is used as a liner between glasses at the bar
  use a liner that can be washed and sanitized if it touches the eating surface of glasses.
• 4-204.112(B) - There was no temperature measuring device located in some of the refrigterators or they were in the back of the refrigerator
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - the gaskets do not fit well on drawer refrigerators and the doors do not close securely;there is one light out on the hood over cookng equipment
  repair or adjust the gaskets and doors on drawer refrigerators; replace burned out light bulb
• 4-502.11(A) - one of the lexan containers holding food at the front steam table was cracked.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: heat lamps over the cutting board at the carving station
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 5-501.113(B) - Corrected During Inspection Outside grease container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  post handwash signs at all hand sinks used by employees

October 01, 2007 (Critical Procedures)

• 2-201.11(A)(1)-(5) - Critical food employees are not advised of the requirement to notify the managers if they have certain physical symptoms or are diagnosed with certain illnesses
  FoodEmployees, once offered a job, must be informed of the specific reporting requirements required by the Health Department.
• 3-501.16(A)(1) - Critical Several items were hot holding at below 135f.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above 1. Use metal containers2. Set temperature above 140f or as needed to maintain 135f3. Meke sure heat lamp is on, doors to units are closed4. MONITOR TEMPS AND CORRECT AS NEEDED.
• 3-501.16(A)(2)(a) - Critical Several foods were holding at cold temperatures above 41f
  Potentially hazardous foods must be held at a temperature of 41F or below1. Use metal containers2, Adjust the units' temperatures down as needed.3. Keep thermometers in the front part of all refrigerators4. MONITOR COLD TEMPERATURES.
• 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, steak fish, etc
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.

April 06, 2007 (Critical Procedures)

• 2-201.11A - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 3-501.16B - Corrected During Inspection Critical several items at prep refrigerator (salad topping, cheese) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-603.11(B) - Critical The menu has a consumer advisory but it does not indicate that the items identified with an asterisk may be cooked to order.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.

August 31, 2006 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use. Chemical level very low; noted one cloth on counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Corrected During Inspection spice container uncovered in dry storage
  Cover all food in storage
• 3-501.15A - The methods used for cooling were not adequate. Salads, etc in coolers at assembly area were above 41f.
  Do not put foods in "holding" units until they have properly cooled. Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish coolingRecommend lowering temperatures of refrigerators as possible and switching to metal pans for many items..
• 3-501.16A - Corrected During Inspection Critical Rotisserie chickens holding below 140fFOOD@ hot holding at improper temperatures.
  Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-204.112A - The temperature measuring device in some of the refrigerators 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.
• 4-204.112B - There was no temperature measuring device located in the "assembly" area; some thermometers in the rear of refrigerators.
  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. These should be in the front where they can easily be seen
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at either the bar or the kitchen dishwasher.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. This was corrected during the inspection.1. Check chemical supply daily.2. Keep test papers at bar as well as kitchen3. Test machine chemicals daily
• 4-501.116 - The operators are not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11B - Thethe thermometer is not working in the Delfield drawer type refrigerator at the grill
  Repair or replace the thermometer
• 4-502.13A - Corrected During Inspection Manufacturer containers were observed reused for the storage of spices
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of the bar reachin refrigerator with wine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - 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.
• 4-903.11A - Corrected During Inspection Glasses are stored directly next to the bar hand sink
  Move the glasses or provide a splash guard.Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-205.15B - Very low pressure noted at the hand sink in ladies room (right sink, hot water)The spray hose at the dishwasher does not turn off
  Repair above items.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the grill.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection 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.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaner has label worn off
  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 08, 2006 (Routine)

• 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food bacon with their bare hands on the cook line.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. NOTE: Ready-to-eat hot foods can be removed from the grill with a utensils and positioned on plate with gloved hand.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw, breaded chicken tenders stored over ice cream, french fries, and plates in the ice cream freezer, True (2) upright freezer, and assembly freezer*.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered whole chickens under the heat lamp on the assembly line. Pans containing vegetables were stored directly on top of the chickens with the bottom of the pans in contact with the chickens.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-303.12A - Corrected During Inspection Repeat Observed a carton of half & half stored in direct contact with ice at the servers' sation.
  Store packaged food in drained ice to prevent the entry of water.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. 1. Observed knofe on the prep table across from the 3 compartment sink stored in 135F water.2. Observed chicken rub scoop stored with the handle in the chicken rub in the dry storage room.3. Observed utensils on the cook line stored in 65F water.4. Observed tongs stored with handles on whole chicken under the heat lamp on the assembly line.5. Observed large ice scoop stored on top of linens.
  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 .
• 3-304.14A - Observed a wiping cloth improperly used to stabilize small cutting board on the cook line. NOTE: Observed cutting board mats used for large cutting boards throughout the establishment.
  Ensure cloths used for wiping food spills are not used for any other purpose. Cleanable mats shall be used to stabilize cutting boards.
• 3-501.16A - Critical Repeat Observed whole chickens hot holding at improper temperatures (115F) under the heat lamp on the assembly line.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Discussed the use of time as a public health control for the whole chickens that are maintained warm under the heat lamp. Refer to time as a public health control documentation for more details.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed half & half cold holding at improper temperatures (54F) in ice at the servers' station. NOTE: Potentially hazardous foods in the Delfield salad prep reach-in were measured between 43F and 44F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. The half & half shall be stored in a DEEP container of drained ice to maintain the temperature of the entire product below 41F. NOTE: All potentially hazardous foods shall be maintained at 41F or less. Adjust the thermostat in the Delfield salad prep reach-in so that foods are maintained below 41F.
• 3-501.17A - Corrected During Inspection Critical Repeat Observed that prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed that many foods are marked with consume by dates. Examples in the walk-in include crabmeat with Saturday prep daydot, meatloaf prep date 2.4.06 and crabcakes prep date 2.7.2006. In the assembly reach-in cooked shrimp were observed marked with a prep date of 2.5.2006.
  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.
• 4-402.11A - The dish tables adjacent to the mechanical warewasher are no longer installed with closely abutting surfaces to minimize the need for cleaning.
  Seal (recaulk) the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - Repeat The door gaskets of the following equipment are damaged:1. Lower chef bases across from cook line2. Delfield salad prep reach-in3. Delfield assembly reach-in
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Equipment and utensils washed in the mechanical warewasher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 4-901.11A - Repeat Observed lexan pans and stainless steel containers 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.
• 5-205.15B - Observed the hot water faucet at the hand sink adjacent to the walk-in in poor repair preventing access to hot water at this hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.12A - Observed that no paper towels were available for the cook line hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

August 19, 2005 (Routine)

• 2-103.11G - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-103.11K - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (onions for hamburgers) 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.
• 3-303.12A - Corrected During Inspection Packaged food (half and half) stored in direct contact with ice.
  Store packaged food in ice in a manner or position that would prevent the entry of water.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed scoops stored in food products with the handles laying in the products.1. Dry Storage Area2. Ice at Bar
  Store these in-use utensils or dispensing utensils in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 3-501.14A - Corrected During Inspection Critical Soups noted not being adequately cooled to prevent the growth of harmful bacteria. This was determined through conversation with the CFMs and by the prep dates marked on the soups. Potato soup and chicken tortilla soup that was prepared and cooled on 8/18/05 was holding at 48F in the walk-in cooler.
  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. *Discussed requirements with managers.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Observed soups in the walk-in cooler that had been "cooled" in plastic pans that were stocked over 4 inches deep.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer (e.g. metal); (6) Adding ice as an ingredient; (7) Covering food loosely while cooling; or(8) Any other method that can effectively accomplish cooling.*Discussed methods with CFMs. CFM redistributed foods into shallower pans.
• 3-501.16A - Corrected During Inspection Critical Observed chickens in the warmer hot holding at improper temperatures (123F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Observed food in the following units cold holding at improper temperatures:1. Salad Prep RI2. Assembly RI3. Broiler RI
  1. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. 2. Ensure that prep unit tops are not kept open for extended periods of time. 3. Relocate food to colder units every 2 hours.4. Service the refrigeration units if necessary.
• 3-501.17A - Critical Repeat In Conjunction with 3-501.17C: Prepared and commercially processed ready-to-eat (RTE) foods (e.g. shredded cheese, potato soup, shredded chicken) in the walk-in refrigerator was not properly dated for disposition. These foods were marked with preparation dates, but not consume-by dates.
  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. 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.
• 4-204.112A - Corrected During Inspection The temperature measuring devices in some refrigeration units were 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.
• 4-501.114A - Corrected During Inspection Critical The concentration of the chlorine sanitizer in the mechanical dishwasher at the bar was 0 ppm. The wrong sanitier was being used.
  Maintain all chlorine sanitizing solutions between 50 and 100 ppm.
• 4-501.11B - The door gaskets on the following units are damaged:1. Walk-In cooler2. Assembly RI3. Freezer near salad station
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 4-901.11A - Corrected During Inspection Repeat Observed lexan pans 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.
• 4-903.11B - Corrected During Inspection Single service condiment cups were observed stored with the food-contact surface facing upward at the salad prep station.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:New Braunfels Smoker **SEE COMMENTS
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

January 13, 2005 (Follow-up)

January 12, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.*Organize raw foods according to cook temperatures.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Dispensing utensils (ICE SCOOPS & SUGAR/SPICE SCOOPS) 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 .
• 3-501.15A - The methods used for cooling were not adequate. Observed precooked foods in the walk-in refrigerator densely stacked and holding above 41F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.17A - Critical Repeat Prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.(i.e. ribs, cooked chicken, pot pie filling)
  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.
• 4-602.11E - Corrected During Inspection Surfaces of the ice bin was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surfaces of the ice bin at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of all equipment and dishes were not observed sanitized in the mechanical warewasher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-901.11A - Repeat Observed lexan pans 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.
• 4-904.11B - Observed unwrapped straws with the lip contact surface 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. Convert to using wrapped straws.
• 5-205.11B - Corrected During Inspection Observed the hand sink in the grill prep area used to rinse foods.
  The handwash facility identified above is to be used for washing hands only.
• 7-201.11B - Corrected During Inspection Critical Containers of quaternary ammonia are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The concentration of the quaternary ammonia sanitizer in the sanitizer buckets was measured at 300 PPM.
  Recalibrate the dispensing system so that the concentration of the quaternary ammonia sanitizer is maintained at 200 PPM.
• 7-202.12B - Corrected During Inspection Critical Observed pesticides stored with cleaning products.
  Pesticides must be stored in a completely segregated area from all other chemical products.

August 20, 2004 (Routine)

• 3-501.17A - Critical Repeat In conjunction with 3-501.17C: The prepared ready-to-eat (RTE) foods and the commercially processed foods in the refrigeration unit is not properly dated for disposition. Currently the foods are dated with a preparation date and some items have been dated with the dispostion date. Not all items have been dated with the dispostion date.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-903.11B - Repeat Some clean equipment on open shelves were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Currently the hand sinks are identified as "hand sinks."
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Provide notification at ALL hand sinks stating the following: "Employee's shall wash hands before returning to work."
• 4-901.11A - Repeat Clean equipment on shelves 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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. some beef items, 2. some seafood items including salmon, ahi tuna, 3. pork items. Currently the menus do document the reminder statement, however foods are not identified with the (*).
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-703.11B - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112). Currently the unit is still not operable. Staff are manually washing, rinsing, and sanitizing equipment at the 3-vat sink using chlorine at 50-100ppm.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. (NOTE: Repair person has arrived again today to try and correct the problem with the water heater. Apparently, the internal sensor is not functioning properly and registering the internal water temperature at only 155F-165F while the external thermostat reads 182F. Hopefully the repair will correct the problem with the dish machine. Thermolabels were left with managers so they can test the unit).

August 03, 2004 (Follow-up)

August 02, 2004 (Routine)

• 4-904.11A - Some single service items such as take home containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store all single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3-304.14A - Wiping cloths improperly used. Found cloths underneath cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Provide rubber mats under the cutting boards to prevent them from sliding while in use.
• 5-205.15B - Plumbing connection at one kitchen hand sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 7-102.11 - Critical Working containers of chemicals in spray bottles 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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Currently foods are dated with only a preparation date.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 6-303.11C - Inadequate lighting was noted at the exhaust hood in the kitchen (burnt out light 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.
• 3-304.12 - Dispensing utensils improperly stored between use. Found the sugar scoop lying in the sugar.
  CORRECTED DURING INSPECTION: 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 .
• 4-903.11B - Clean dish ware on open shelves were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-204.112B - There was no temperature measuring device located in the chest freezer (for ice cream) and one Delfield 6-drawer refrigeration 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.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar.
  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.
• 6-301.12A - Observed that no paper towels were available for handsink at the bar hand sink and one expo hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - 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.
• 4-901.11A - Clean equipment such as dish ware and Lexan food containers 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.
• 4-501.11A - One Delfield 2-door reach-in refrigerator at the expo station was observed in a state of disrepair and damaged. Internal ambient air temperature was registering 48F-50F.
  Repair the refrigerator immediately to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. Food inside the unit was discarded upon request.
• 4-903.11C - Some single service items in dry storage were observed stored unprotected.
  CORRECTED DURING INSPECTION: Store items in the original protective package to protect from contamination until used.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic food storage containers being used to scoop foods from large bins in dry storage.
  CORRECTED DURING INSPECTION: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide food scoops that are equipped with handles to dispense foods from food bins.
• 4-101.11B - In conjunction with 4-101.11D: Observed barbeque mops constructed of wooden handles. The "mop" part of the utensil is woven and used to baste ribs at the grill.
  This utensil is not constructed of a easily cleanable, non-absorbant material. Replace barbeque mops with new utensils that are cleanable and non-absorbant.
• 3-501.16B - Critical The following foods are cold holding at improper temperatures: 1. tortilla soup: 66F, 2. queso: 61F, 3. corn and black bean relish: 54F, 4. salad dressing: 56F.
  CORRECTED DURING INSPECTION: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.15A - In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed soups and queso inside a refrigerator at 61F-66F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling. Food shall cool from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. Foods were discarded.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. (NOTE: Manager has called for service. Facility is not currently open for the public. Facility opens at 4pm).
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. tuna, 2. salmon, 3. beef, 4. pork.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing. Currently the menu posts only the reminder statement at the bottom of the menu. The food items that can be undercooked are not identified using the asterick (*). Please identify the food items as required.

May 28, 2004 (Pre-Opening)