February 26, 2009 (Routine)

• 0220 - Corrected During Inspection Critical The employee is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0570 - Repeat Wiping cloths improperly stored in chlorine sanitizer that measures 25 ppm between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Containers of salt stored underneath the paper towel holder - in a commonly wet or soiled location. Containers moved.
  Protect food from contamination by storing the food in a clean and dry location.
• 1060 - The nonfood contact surface of the duct tape used to repair the windows and door seal is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: beverage tubes, bottom of the reach in freezer, flat-top grill, and the hamburger press
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1860 - Repeat The 3-compartment sink is set up to wash then sanitizing all the equipment. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 2000 C - Corrected During Inspection Single service to-go containers were observed unprotected from contamination. Items were turned over.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 A (Utensils) - Cleaned utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 3020 - Corrected During Inspection Soap was not provided at the front hand washing sink. Dish soap was provided.
  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 - There are cob webs in the dry storage room and the wall under the water pipes for the 3-compartment sink require 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.
• 3260 - Repeat Coats are stored with foods in the dry storage area. Employees are not using the dressing rooms, designated area or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3340 - Critical Containers of chemicals are stored with the pizza dough pans under the drainboard of the 3-compartment sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 25, 2008 (Follow-up)

• 0470 - Critical Repeat Shell eggs stored over mozzarella cheese in the walk in cooler. Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Repeat Wiping cloths improperly stored on the sandwich prep unit between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer that measures between 50-100 ppm between use.
• 1860 - Corrected During Inspection Repeat The 3-compartment sink is set up as rinsing, washing, then sanitizing.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 - Repeat Single service to-go trays and lids were observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3260 - Repeat Employee's aprons are hanging on the food racks - not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

January 07, 2008 (Follow-up)

• 0200 - Repeat Employees wearing numerous rings while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 - Critical Repeat Raw hamburger stored over French fries in sandwich prep unit. Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Repeat Wiping cloths improperly stored on counters between used.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0840 - Critical Repeat According to the "consume by" date on the prepared ready-to-eat (RTE) tuna in the sandwich prep unit, the food should have been discarded yesterday.
  Discard the tuna at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat There was no temperature measuring device located in the white reach in freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat 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 - Repeat The door gasket of the first reach in cooler is damaged.
  Repair or replace the gasket door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The small white cutting board on the dish drain 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.
• 1730 - Repeat The food temperature measured at 25. The device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1860 - Repeat The 3-compartment sink is set up as rinsing, washing, then sanitizing.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 - Repeat Clean plates and pasta bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Repeat Single service to-go trays and plates were observed unprotected from contamination under front counter and in sandwich prep area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3030 - Repeat No disposable towels were provided at the rear hand sink.
  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
• 3260 - Repeat Employee's hat and jacket are stored on food racks - not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

November 28, 2007 (Routine)

• 0200 - Repeat Employees wearing numerous rings and bracelets while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0450 C - Corrected During Inspection Repeat Portioning cups used with salt. 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 - Corrected During Inspection Critical Repeat Raw hamburger stored over French fries in sandwich prep unit. Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Repeat Wiping cloths improperly stored in sanitizer that measured at 25 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surface of the wine glasses.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. Sponge discarded.
• 1060 - Repeat The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: cardboard boxes used for storage for lids and onions and the SOS pads.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the white reach in freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat 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 - The door gasket of the first reach in cooler is damaged.
  Repair or replace the gasket door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The small white cutting board on the dish drain 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.
• 1730 - Repeat The food temperature measured at 0. The device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1860 - Repeat The 3-compartment sink is set up as rinsing, washing, then sanitizing.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 - Repeat Single service to-go trays and plates were observed unprotected from contamination under front counter and in sandwich prep area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Repeat Clean plates and pasta bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Unwrapped knives, forks, or spoons were not stored under front counter with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3030 - Repeat No disposable towels were provided at the rear hand sink.
  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
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3260 - Employee's hat and jacket are stored on food racks - not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3340 - Critical Repeat Spray bottle of Top Job stored on hand sink - not stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 19, 2007 (Routine)

• 0160 - Critical Employee cooking and handling large paddle then prepared RTE without washing hands. Employee handling all RTE without washing hands. Food employees failed to wash their hands before engaging in food preparation 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.
• 0200 - Employees wearing watch on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Repeat Employees handling subs and salads 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.
• 0450 C - Portioning cups used with salt, red peppers, Parmesan cheese, and bulk spices. 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 - Critical Raw hamburger stored over French fries in sandwich prep unit. Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled bulk flour container.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Repeat Wiping cloths improperly stored in Mr. Clean and on rack above sandwich prep unit 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 in walk in cooler and rear storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Salad plates sitting on top of each other where plates are touching the salad underneath in reach in cooler.
  Protect food from miscellaneous sources of contamination.
• 0820 - Critical Fried onions IT - 76 sitting beside flat-top grill cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Critical The commercially processed ready-to-eat (RTE) salami in the sandwich prep unit was not discarded by the "consume by" date. Discard date was 9/7/07.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Repeat The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: cardboard boxes used for storage over sandwich prep unit, duct tape in white reach in freezer, string used in reach in cooler, and wooden table beside the floor mixer.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the trash bag used over the mixer bowl is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the white reach in freezer and walk in cooler.
  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 quat 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.
• 1580 - The cutting board on the dish drain 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.
• 1730 - Corrected During Inspection The food temperature measured cooking hamburger at 140; EHS thermometer measured at 161. The device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Surfaces of the can opener which is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.
• 1780 - Critical Food contact surfaces of the slicer and knife on knife rack (corrected) that are used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: table underneath the flat-top grill, cream-color push cart, top of ice machine, beverage tubes,
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1860 - The 3-compartment sink is set up as rinsing, washing, then sanitizing.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 1890 - Corrected During Inspection Critical Employee took thermometer out of sleeve and inserted into cooking hamburger. The food thermometer was 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.
• 1960 - Plastic containers were found stacked while wet after cleaning and chemical sanitization in dry equipment storage rack over 3-compartment sink.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Corrected During Inspection Single service to-go trays and plates were observed unprotected from contamination under front counter and in sandwich prep area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Corrected During Inspection Clean plates and pasta bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2110 - The most recent water sample analysis report for the nonpublic water system is not available on file or from the person in charge.
  Ensure that water sample analysis report are on hand for inspections. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
• 2310 B - Both handwash stations are being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - The front hand sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Dumpster container was open.
  Cover all waste containers when not in continuous use.
• 2810 - Wall or wall covering (wood) in the back store room is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2890 - Repeat Light bulb in rear store room is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Employee drying hands on cloth towel. No disposable towels were provided at the rear hand sink.
  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
• 3170 - Repeat Two large holes in wall behind the reach in coolers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures are noted in need of cleaning: wall under pizza oven, floor in rear storage room, caulking on hand sinks in both rest-rooms, and HVAC vents in both rest-rooms
  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.
• 3290 - Maintenance equipment stored with food in rear storage room.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Corrected During Inspection Critical Spray bottle of Oust not stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 12, 2007 (Critical Procedures)

• 0060 - Critical PIC unable to answer general food safety questions. Attend food safety training.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Prepping salad from Hearts of Romaine , no gloves or utensils used.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knife holder and knives in the holder, can opener blade
  Clean and sanitize these surfaces for food contact.

November 15, 2006 (Follow-up)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Damp wiping cloth stored on the sandwich prep unit between uses.
  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 in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad and lasagna in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed meatballs and chicken in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1060 - Corrected During Inspection Repeat The nonfood contact surface of the soda crate used for storage is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2890 - Repeat Light bulb in reach-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Windows in the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC stated that he has ordered new windows.

October 10, 2006 (Follow-up)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 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. Cook returned to the kitchen from outside the establishment and did not wash his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 - Critical Repeat Employees observed using a bowl to dispense marinara sauce that is stored in the walk-in cooler.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Repeat Wiping cloths improperly stored between use. Damp wiping cloths stored on the prep table between uses.
  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 in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed turkey, ham and chicken in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad, pasta and lasagna in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Repeat The nonfood contact surfaces of the metal shelf under the slicer and the soda crates used for storage is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2890 - Repeat Light bulb in the reach-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Repeat Staff toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Repeat Windows in the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 11, 2006 (Other)

September 08, 2006 (Follow-up)

• 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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. Foodhandler not washing hands after handling raw meats.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed no handle provided on the scoop used to dispense marinara from container in the walk-in cooler.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth on the counter between uses and concentration of quaternary ammonium sanitizer was too high (400ppm).
  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 in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) meatballs, turkey and ham 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed spaghetti and lasagna in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1040 - Repeat Wooden spoons are used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1060 - Repeat The nonfood contact surface of the metal shelf under the slicer and soda crates used for storage is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the pizza prep unit reach-in 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.
• 1580 - Repeat The cutting board along the sandwich prep unit 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 Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2600 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2890 - Repeat Light bulb in reach-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Repeat Windows in the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 08, 2006 (Routine)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Attend food safety training. Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Critical A food employee failed to wash his or her hands when changing gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical An employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0260 - Critical Several lemons in WIC are moldy.
  Ensure food is safe and unadulterated. Discard immediately.
• 0450 - Critical Repeat No handle provided on scoop used to dispense marinara from container in WIC.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - Knife stored between prep tables 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.
• 0570 - Wiping cloths improperly stored between use on work surfaces instead of in solution. Concentration of sanitizer was absent or too high. (Mr. Clean is used sometimes. Please be aware that this product does not contain an approved sanitizing agent.)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0610 - Mozzarella, cucumbers, and lemons 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.
• 0760 - Critical The commercially processed, ready-to-eat meatballs was not reheated to the proper temperature for hot holding. They were placed on stove around 11 am when stored opened and at 1:15 pm, they were still only 112 F (IT).
  Reheat commercially processed RTE food for hot holding to 140F or above. Reheat rapidly (within 2 hrs).
• 0810 - Corrected During Inspection Containers of onions and green peppers cooked an hour ago were stored in plastic containers and covered in RIC. Internal temperature of pepper was 122 F.
  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 7. Any other method that can effectively accomplish cooling.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed milk, meatballs, turkey, and ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) grilled chicken and spaghetti 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.
• 1040 - Wooden spoons in poor repair.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1060 - The nonfood contact surface of the metal shelf under the slicer, and the inside of the RIC, and the broken/damaged handles of 3 pans are not corrosion resistant, nonabsorbent, and/or smooth. Cardboard used as liner on shelving is not non-absorbent or durable. Soda crates used as long term storage are not smooth and easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the PP unit and white RIF.
  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.
• 1580 - The cutting board(s) along the SP units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles at fountain machine, can opener blade, slicer, food processor stored near WIC.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the top of the pizza oven 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 - Single service items observed unprotected from contamination included plastic lids uncovered in boxes and clear plastic lids stored with food contact surface upward.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean forks, plates, and spoons were observed stored with the food-contact surface facing upward. Ice scoop stored on top of ice machine is not protected from contamination.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2080 - Critical Repeat Tests on the non-public water supplied to this establishment found exceedances of bacteriological or chemical standards in July 2006.
  EHS is to confer with his/her supervisor to confirm the collection of followup water samples at the food service facility, confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2890 - Light bulb in RIC is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Employee toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Windows in kitchen are not maintained in good repair. Ceiling in dining room leaks during periods of rain.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Critical Repeat Containers of antiseptic stored next to tomatoes, lotion stored above clean knives, hair product stored with bread are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 08, 2006 (Complaint)

March 30, 2006 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (lettuce, tomato, bread) 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 - Corrected During Inspection Critical Repeat Shell eggs stored over salad dressing in Hobart RIC.
  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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagne and tuna salad in the refrigeration unit is not properly dated for disposition with "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 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.
• 0830 - Critical Repeat The ready-to-eat commercially processed sliced deli meats in the WIC and pre-cooked chicken breast in the SP unit are not properly dated for disposition after opening with "consume by" dates.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 2080 - Critical Tests on the non-public water supplied to this establishment found exceedances of bacteriological standards during the 1st quarter of 2005. Water sample for Feb 06 was not submitted for bacteriological testing.
  PIC stated that sample was submitted last week.
• 3340 - Corrected During Inspection Critical Container of TOP JOB stored with napkins and plates in front. Lotion and antiseptic wash stored on window cill above knife rack.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Concentration of chlorine sanitizing agent in wiping cloth bucket was >200 ppm.
  Utilize only sanitizing agent that meet the requirements (50-200 ppm) of 21 CFR 178.1010 when applying to food contact surfaces

December 30, 2005 (Other)

December 29, 2005 (Critical Procedures)

• 0060 - Critical PIC and cook failed to state proper cooking temperatures for chicken and ground beef. PIC failed to state proper concentration for quaternary ammonium and chlorine santizing solution. PIC failed to state how to monitor and ensure proper cooling of hot foods.
  Attend food safety training or read literature provided.
• 0220 - Corrected During Inspection Critical The server was drinking tea in dish room next to slicer where it may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Coffee cups stored on window cill above clean knives and on slicer.
  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.
• 0380 - Corrected During Inspection Critical Noted 2 dented cans of olives on storage rack.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored on top of beef steak in WIC, white RIF, Glenco RIF, and SP unit.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 - Critical Repeat Ground beef in WIC cold holding at improper temperatures 47 F. PIC stated it was placed in WIC at 9 am after being purchased.
  PIC stated it would be cooked immediately. I advised PIC that food cannot remain out of temperature for longer than 4 hours and it would have to be discarded if not used within that time.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced deli meats and cheese in WIC was not dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution in wiping cloth bucket in front of drink machine and in sanitizing sink was 100 ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in wiping cloth bucket stored at handsink was >200 ppm.
  Adjust the chlorine sanitizing solution to a level of 50-100 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, inside of ice-machine, and metal attachment thread on floor mixer is dripping with sticky, black grease.
  Clean and sanitize these surfaces for food contact.

December 16, 2004 (Critical Procedures)

June 24, 2004 (Critical Procedures)

• 0820 - Critical Repeat The following foods cold holding at improper temperatures: Walk In Cooler- Pizza Cheese 45F, 45F, Sliced Ham 45F, Salami 45F. Sandwich Prep- Provolone 51F, Ham 54F, Spaghetti 50F, Tuna Salad 45F (ALL ITEMS WERE MOVED TO OTHER REFRIGERATORS). Pizza Prep- Ham 45F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat The following foods hot holding at improper temperatures: Meatballs & Sauce 115F and Meat Sauce 133F on stove top. Both items were rapidly reheated to 185F and moved to flat top grill for hot holding. Onions and peppers both 85F sitting on counter. (PLACED IN REFRIGERATOR).
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1570 - Sandwich prep cooler not capabile of maintaining foods at 41F and below. There is excessive frost buildup inside cooler. Person in charge removed food items from cooler and began defrosting it.
  Repair cooler according to manufacurer's specifications.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bottle of soda and containers of lemons stored in ice bin at soda machine. CORRECTED.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 1460 - Improper set up of 3-compartment sink. The sink was set up the following way: 1. Prewash. 2. Wash. 3. Sanitize. There was no additional step for rinsing. CORRECTED.
  The proper way to set up the three compartment sink is as follows: 1. Wash (with hot soapy water). 2. Rinse (with clean hot water). 3. Sanitize (with approved sanitizer in lukewarm water).
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUATERNARY AMMONIA test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

December 09, 2003 (Routine)

• 0060 - Critical The person in charge failed to state the minimum hot holding temperature for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3180 - The following physical facilities need cleaning: Floor in dry storage room, Floor, wall, and pipes below 3-compartment sink.
  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.
• 0820 - Critical The following foods cold holding at improper temperatures:Walk in Cooler- shredded cheese 48F, pepperoni 48F, mozeralla cheese 45F; Sandwich prep-Sliced ham 45F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Critical The following foods hot holding at improper temperatures:Meatballs & Sauce on stove top 132F (Rapidly reheated to 165F); Counter top- Cooked onions & peppers 77F (I recommend storing onions & peppers on flat top grill in stainless steel pans at 140F and above.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3020 - Soap was not provided at the hand washing lavatory in the back kitchen 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.
• 0570 - Wiping cloths improperly stored between use. CORRECTED ON SITE.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Pizza Pans were found stored in the utility room.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: Wheel cart holding flour bin, mixer stand, side of pizza oven next to fryer, dish drying racks.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Wall damaged below dish table.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Cutting board on dish table.
  Clean and sanitize these surfaces for food contact.
• 1060 - Unfinished wood trim around back door and interior ladies restroom door.
  Nonfood contact surfaces that are exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint or seal wood.