August 18, 2009 (Critical Procedures)

Violations:

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: turkey stored above ground beef in Delfield.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 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. Pasta made yesterday and measuring 46F.
  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.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Tomatoes at 46F, broccoli at 61F in prep unit, pasta salad at 53F in display unit.
  Food has been discarded or cooled.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.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: no hot water in establishment.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-103.11(B) - Critical There is no hot water in this establishment at this time. 3-vat sink and all hand sinks are measuring 84-85F.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Closure due to no hot water.
Facility may reopen after I have returned to verify there is hot water.
Please review cooling methods. Handout given to manager.
Please repair display unit cooler.
Thank you.

August 18, 2009 (Follow-up)

Comments:
The purpose of this visit was to conduct an inspection to reopen.
Heat dish machine is now sanitizing. Hot water available in facility.
This restaurant may now open.
Thank you.

August 18, 2009 (Follow-up)

Comments:
The purpose of this visit was to conduct an inspection to reopen.
Heat dish machine is now sanitizing.
Hot water available.
The restaurant may now open.
Thank you.

February 20, 2009 (Routine)

Violations:

• 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: chicken wrapped in plastic (not being cooled properly before wrapped), pasta measuring 44 degrees F also needs to be properly cooled.
  It is the manager's respnosibility to make sure food employees are cooling foods properly. You may use the methods below. 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)(2)(a) - Corrected During Inspection Critical Two items at bar (turkey and eggs) are measuring 45 degrees F.
  These items are to be used within 3 hours (were placed on bar 1 hour ago). If they are not used completely, you must discard. 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) - The Delfield units need ambient air thermometers.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the bleach solution.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-702.11 - Corrected During Inspection Critical Dishes had not been sanitized because of malfunctioning dish machine.
  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(B) - Corrected During Inspection Critical It took several attempt for the thermolabel to turn black. The rinse cycle may need adjustment.
  Until this is repaired, run all dishes a few times to sanitize. Also, please purchase thermolabels to test the dish machine. Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 6-501.111(D) - Water dripping from ice cream dipper well. Water collecting near drain which may create harborage conditions for pests. Water also found on floor in back storage area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.

Comments:
The purpose of this visit was to conduct a routine inspection.
Focus on repairing dish machine and cooling methods.
It is recommended that you purchase thermolabel strips. Use to test as needed.
Cooling methods -
Manager says that ice baths are used to cool pasta and grilled chicken. Make sure that current methods are followed. IF they are not adequate, you may need to create new methods in order to meet this requirement: Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
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.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Discussed employee health with manager. Handouts on employee health and foodborne illnesses given.
IF you have any questions, please feel free to contact me.

February 05, 2008 (Routine)

Violations:

• 3-302.12 - Unlabeled food container of sugar.
  label all foods that are not easily identified
• 3-304.14(B)(1) - Corrected During Inspection wet wiping cloths lying on counters
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(B) - the shelves in several of the reachin refrigerators are rusty.
  replace rusty shelving
• 4-502.11(A) - noticed that some of the lexan and other plastic containers are cracked or chipped
  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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment needs cleaning: pour caps of some of the liquors and drinks at the bar; interior of the bar glass storage cooler; ice scoop container at bar/wait station, shelving under glasses/cups at beverage station, beverage dispensers at the beverage station,
  clean these; nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-803.11 - Corrected During Inspection Soiled linens were found on storage shelves in the dry storage area
  Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service items.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.11(B) - Corrected During Inspection found an ice mallet in the bar hand sink.
  hand sinks must be used only for hand washing and kept accessible for employees
• 5-501.113B - Corrected During Inspection doors to cardboard dumpster were open
  keep lids and doors of trash containers closed
• 6-501.12(A) - Observed that the floors in several areas, the walls in a few areas need cleaning, especially at walls floor juncture and under equipment.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working container of cleaning spray was not properly labeled.
  label all cleaners and other toxics

Comments:
This is a routine inspection at this full service restaurant. There is a new menu with Consumer Advisory as required. Several managers need new CFM cards. Reminder that there must always be a CFM onsite when there is food preparation. Dishmachine is a Hobart C44AW, hot water sanitizer. Water heater State Sandblaster SBD-100399NEA, 399,000 BTU. Grease trap cleaned quarterly; pest control monthly.
Recommendations:
Keep pest control reports organized
Check dish machine daily
Provide test kit at bar for bartenders to test sanitizer.

July 20, 2007 (Critical Procedures)

Violation: 2-201.11(A)(1)-(5) - Critical Although managers are required to monitor employees for signs of foodborne illness and communicable diseases employees are not required to report the specific illnesses and symptoms required by the Health Department.
Employees, once offered employement, must be told of the specific conditions, symptoms and illnesses to be reported to the manager under code requirements for "restriction and exclusion"
Comments:
This is a Critical Procedures inspection at this full service restaurant. There are several CFMs to provide coverage. Consumer Advisory on menu for steaks which are cooked to order. Pest control monthly, grease trap cleaned quarterly, grease filters cleaned every six weeks. Dishmachine is a hot water sanitizer: Hobart C44AW. Water heater is a State SBD100399NEA, 399,000 BTU, 384 gph turnover.
Excellent cold temperatures noted at salad bar today. Recommend monitoring cold holding temperatures on line; some refrigerators may be overfilled. Also recommend review of handwashing policies with employees.

February 01, 2007 (Critical Procedures)

Violations:

• 4-204.112(B) - There was no temperature measuring device located in the salad prep 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.
• 4-703.11(B) - 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)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.

Comments:
This is a Critical Procedures inspection at this restaurant. Salad bar temperatures today are excellent. There are several CFMs to provide coverage. DISHMACHINE IS NOT TURNING THERMOLABEL. FAX SERVICE REPORT TO ME TO VERIFY CORRECTION. Dishmachine is a Hobart C44AW hot water sanitizer. Water heater State Sandblaster SBD100399NEA, 399,900 BTU. Pest control and grease trap cleaning under contract. Consumer Advisory on menu for hamburgers cooked to order.

September 25, 2006 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  cover all employee drinks with a lid
• 3-403.11(A) - Corrected During Inspection Critical chicken chili was not properlly reheated before putting on steam table
  reheat to 165f before putting in hot holdng
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Burgers and chicken in one refrigerator are holding at 51f; unit apparently does not work
  All cold potentially hazardous foods must hold at 41f or lower. Manager had all foods moved.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers on new "special" menu. It is on the regular menu and on the takeout menu.
  Put the Consumer Advisory on the new menu. A label attached to the menu is acceptable.
• 4-501.11(A) - Delfield two door stacking refrigerator is not holding food at 41f; ambient temperature was reading 48f, foods at 51f.
  Do not use this refrigerator until it can hold at 41f
• 4-501.11(B) - small drip noted at hand sink near walkin refrigerator
  repair the leak
• 4-502.11(A) - Corrected During Inspection some of the metal grid style potato racks were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  clean or replace
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan cover in walkin refrigerator (dusty) and freezer (ice covered);wheels and sides of some of the cooking equipment on line; blue plastic bins holding condiments and cup lids
  clean above items
• 4-901.11(A) - lexan pans at salad prep area found stacked while wet after cleaning and chemical sanitization.
  allow items to air dry after cleaning
• 4-903.11(A) - clean linens stored on the floor in storage room; boxes of plates, etc also stored on the floor; ice scoop at bar stored where water from handwashing may drip on it
  store linens and clean equipment at least six inches above the floor; store ice scoop where it cannot be splashed (corrected)
• 6-202.11(A) - Lights bulb in the fixture at the bar three vat sink is not covered by a protective shielding.
  provide a shield for the light
• 6-501.12(A) - walls and drain pipes at three vat sink; one set of grease filters at potato oven,
  clean these
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  hang up wet cleaning equipment

Comments:
This is a routine inspection at this restaurant. In general excellent temperatures noted. There is a Consumer Advisory however new "specials" menu does not have the advisory. Grease trap cleaning and pest control under contract. Water heater is a State Sandblaster SBD100399NEA, 386 gph, 399,000 BTU; dishwasher a hot water sanitizing machine, Hobart C44AW.

March 01, 2006 (Routine)

Violations:

• 2-301.12A - Corrected During Inspection Critical The CFM instructed a food employee to demonstrate handwahsing and Improper handwashing procedures were observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. NOTE: The CFM discussed procedure with the employee.
• 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Obsevred severely dented canned food products stored on the can racks.
  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.
• 3-302.11A2 - Critical Repeat In conjunction with 3-302.11A2: Observed raw chicken and raw shrimp stored over onion rings in the Delfield Pantry Freezer (CORRECTED). Observed raw hamburgers stored over raw seafood in the Kolpak Freezer. NOTE: Obsevred that food storage in refrigeration units was correct.
  Always store raw animal products below ready to eat products in refrigerators AND freezers. Separate types of raw animal foods from each in refrigeration AND freezer units according to cook temperature (i.e., raw poultry 165F BELOW raw ground meat 155F BELOW raw seafood 145F).
• 3-501.16B - Corrected During Inspection Critical Observed individual packages of half & half (58F) cold holding at improper temperatures at the server station. It was observed that the stainless steel container storing the half & half was sitting on top of the ice.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. The CFM buried the container of half & half in the ice. It was suggested that the half & hald be stored in direct contact with DRAINED ice.
• 3-501.16B - Critical Obsevred shredded cheese (47F) and chopped eggs (46F) cold holding at improper temperatures on the salad bar. The CFM reported that these items were not prepared today.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Monitor the temperatures of the eggs and cheese every hour and ensure that these items are rapidly chilled to 41F or less. If these salad bar items do not reach 41F within 4 hours replace the items.
• 4-204.112A - Corrected During Inspection Repeat The temperature measuring devices in the Delfield Pantry and Grill Prep RIs 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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Filters above oven in prep area2. Bottom interior surface of Delfield Pantry Cooler #13. Soda Syrup storage shelf4. Caulk & wall in warewashing area (mildew growth)
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.11A - Lights bulb(s) in the Kolpak Freezer are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Inadequate lighting was noted in the Delfield Grill Side RI. The light bulb is out.
  Replace the light bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Obsevred some walls throughout the facility in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11B - Corrected During Inspection Critical Observed quaternary ammonia sanitizer buckets stored on top of prep tables and storage counters throughout the establishment.
  Containers of chemical and toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
The purpose of this visit was to conduct a routine inspection.
The CFM was knowledgeable of cooking, reheating, and holding temperatures as well as cooling processes for potentially hazardous foods. Proper datemarking processes were observed during today's inspection. The CFM also corrected many violations during the inspection, thank you. Oustanding violations shall be corrected immediately and with 10 days (criticals) to 30 (noncriticals) days. Please contact me with any questions.
EMPLOYEE HEALTH:
The CFM was knowledgeable of the Big 5 Food-borne Illnesses and associated symptoms. The CFM reported that if employees are ill with one of the Bif 5 Food-borne Illnesses they are required to report it to the PIC and they cannot return to work without a doctor's note.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (nausea, diarrhea, vomiting, severe stomach cramps and/or jaundice) with employees. Ensure that all employees, including management, understand reporting, restriction, and exclusion. Employees are required to report diagnosed illnesses as well as associated symptoms to the person in charge (PIC). The PIC is required to exclude persons with diagnosed illnesses and restrict employees with the associated symptoms.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices. A handwashing brochure has been provided to the CFM to train employees why, how, and when to handwash.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
MAINTENANCE:
Hot Water Heater: State, SBD100399NEA, 399000 BTU
Mechanical Warewasher: High Temperature Hobart C44AW
Hood System: Every 6 weeks (1.2006) / Hood Filters: Weekly (in-house), Monthly (contracted)
Grease Trap: Quarterly (1.26.2006)
Pest Control: Monthly (2.22.2006)
Consumer Advisory: Yes. New menus with new consumer advisory for hamburgers and steaks.

August 31, 2005 (Routine)

Violations:

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Obsevred a small bowl used to dispense tomatoes in the Pantry Cooler.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All dispensing utensils must be equipped with a handle.
• 3-302.11A1 - Critical (CORRECTED DURING INSPECTION) In Conjunction with 3-302.11A2: Raw animal food stored over ready-to-eat (RTE) food in the following units:1. Pantry Freezer (Chicken over Shrimp and French Fries)2. Ice Cream Freezer - Shrimp with ice cream3. Kolpak Freezer - Raw Hamburgers over Raw Seafood4. Kolpak Cooler - Raw Hamburgers over Pork Ribs
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food other raw RTE food such as vegetables, and cooked RTE food. *See FOOD STORAGE in COMMENTS SCETION.
• 3-302.11A4 - Critical (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following units:1. Grill Side RI - Raw Hamburger 2. Pantry Freezer - Chicken Filets
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B1 - Corrected During Inspection Obsevred wiping cloth stored in Grill RI.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed POTATO SALAD 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.
• 4-101.11B - Corrected During Inspection Observed paper towels used to seperate layers of bacon in refrigeratred storage.
  Food contact surfaces shall be non absorbem and durable. Remove the paper towels. Parchment paper or deli tissue can be used in direct contact with food.
• 4-204.112A - Corrected During Inspection The temperature measuring devices in the reach-in refrigerators were not properly located in the warmest part of the unit (i.e. near the doors).
  Relocate the temperature measuring devices to the warmest part of the refrigeration units to properly represent the ambient air temperature.
• 4-501.11A - The door on the Grill RI was observed in a state of disrepair and damaged.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - The door gaskets on most of the cold-holding units on the cook line are damaged.
  Replace all damaged gaskets.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior surfaces of cold holding units on cook line. This includes the mildew on the door frames.2. Tall cake glasses (CORRECTED)
  Clean and sanitize these surfaces for food contact. Ensure that all food debris is removed from equipment and utensils after warewashing.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 5-203.14A - Critical The wastewater drain lines serving the wash, rinse, and sanitize basins at the main 3 compartment sink are directly plumbed into the grease trap.
  All wastewater drain lines at the 3 compartment sink shall have indirect connections to the grease trap / sewage line. Provide a minimum of one inch air gaps on all 3 waste water drain lines.
• 5-203.14A - Critical The wastewater drain line serving the sanitize basin at the bar 3 compartment sink is directly plumbed with the wastewater lines serving the wash and rinse basins.
  The wastewater drain line serving the sanitize basin of the bar 3 compartment sink shall be plumbed separately from the wash and rinse basin drain line.
• 5-205.15B - Observed that the hand sink in the dishwashing area is leaking.
  Repair this hand sink.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered. Observed doors to recycle refuse container open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.17 - There is no cover to the feminine napkin refuse containers in the ladies room stalls.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks:1. Bar2. Across from walk-in
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted in the Delfield Grill Side RI. The light bulb is out.
  Replace the light bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.12A - The wall behind the dish machine is in need of cleaning. The wall was observed soiled with mildew.
  Clean this wall at a frequency necessary to preclude the growth of mildew.

Comments:
The purpose of this visit was to conduct a routine inspection.
Many violations were corrected during today's inspection, thank you. Correct all outstanding violations immediately. Ensure that all violations relating to the physical facility (e.g., damaged equipment) are corrected prior to the next routine/critical procedures inspection.
The CFM was knowledgeable of many aspects of food safety including cooking, holding, and reheating temperatures for potentially hazardous foods and time and temperature requirements for cooling. The CFM was also knowledgeable of Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). The CFM reported that information regarding these illnesses and associated symptoms was sent home with employee pat stubs shortly after the last critical procedures inspection. The CFM reported that the information has not/is not provided to new employees. Ensure that all employees, including management, understand reporting, restriction, and exclusion. Supplemental information has been provided to guide the CFM in developing an employee health policy.
Employees were observed wearing disposable gloves during the inspection. Continue to monitor employee hygiene and remind employees that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices. ****Employees shall change their gloves whenever they change tasks****
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
1st shelf (bottom): 165F Raw Poultry
2nd shelf: 155F Raw, Marinated Beef, Pork
3rd shelf: 145F Raw Seafood, Raw Shell Eggs
4th shelf: Raw, unwashed produce
5th shelf: Ready-to-eat foods (e.g. washed vegetables, cooked foods)
DATEMARKING:
The establishment is using day dots to datemark potentially hazardous foods (PHFs) that are ready to eat (RTE). Standardize the system so that all day dots indicate the discard day. It is also strongly recommended that the day dots be marked with dates.
MAINTENANCE:
Hot Water Heater: State, SBD100399NEA
Dish Machine: High Temperature Hobart C44AW
Hood System: Quarterly (7/20/05) / Hood Filters: Biweekly (in-house)
Grease Trap: Unknown, contracted, please keep record of most recent cleaning on site
Pest Control: Monthly (8/5/06)
Consumer Advisory: YES

February 15, 2005 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans stored with cans that were ready to use.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburgers stored over raw pork in the walk-in refrigerator. Observed raw hamburgers stored over raw steaks in the Delfield Dual Door Grill Reach-In.
  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.
• 3-501.14A - Corrected During Inspection Critical White chicken chili soup in the walk-in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria. A temperature of 45F was measured and the soup was placed in the cooler yesterday.
  The soup was discarded. 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.
• 3-501.15A - The methods used for cooling were not adequate. Observed that chicken wings in the walk-in cooler were tightly wrapped and had an internal temperature of 58F. White chicken chili soup that had been in the walk-in since yesterday had an internal temperature of 45F.
  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.
• 4-901.11A - Corrected During Inspection Observed clean lexan and stainless steel 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.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand sink in the kitchen across from the sald bar reach-in.
  Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks in the men's restroom and at the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 7-202.12A - Critical Repeat The concentration of the quaternary ammonia sanitizer dispensed from the main system is less than 200 PPM. The concentration of the quaternary ammonia sanitizer dispensed from the bar system is approximately 400 PPM.
  The quaternary ammonia sanitizer must be used at a concentration of 200 PPM to prevent the contamination of food, equipment, utensils, linens or single service items. Recalibrate the dispensing systems.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Employees were observed washing their hands during the inspection without being prompted. Each employee washed his/her hands thoroughly and properly. Disposable gloves were also observed used by food employees.
The establishment does a good job datemarking by using the day dots. Ensure that commerically processes potentially hazardous foods are datemarked with an expiration date as well (i.e. premade past salads, potato salads, boiled eggs).
Reminders/Recommendations:
1. Food handlers shall wash hands thoroughly at any time when contamination may have occurred. This includes but is not limited to before handling food; after using the restroom, smoking, handling garbage or dirty dishes; after handling raw meat; after changing tasks; and between glove use.
2. Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that employees understand that they shall not work when experiencing these symptoms.
3. Store food in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
a. BOTTOM SHELF – 165F Raw Poultry
b. MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
c. TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
4. Review cooking, reheating, and holding temperatures with food service employees
a. COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork,
and Raw Shell Eggs 145F
b. REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
c. HOLDING: Hot 140F+, Cold 41F-
Hot Water Heater: NEW - State, SBD100399NEA, RR 386.9 GPH
Dishwasher: Hobart C44AW, Wash 160/170, RInse 180/180
Hood System: Once evry 1.5 months, Hood Filters: Bi-weekly
Grease Trap: Quaterly - Keep documentation
Pest Control: Monthly - Documentation provided
Consumer Advisory:

September 29, 2004 (Routine)

Violations:

• 3-501.16B - Critical Potato salad at salad bar cold holding at an improper temperature (46F).
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. Check the salad bar temperatures as frequently and rotate food from salad bar to coolers when necessary.
• 3-301.11A - Critical Food employees in food prep area are not washing their hands when changing tasks or between glove use.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Food employees must wash their hands between glove use and between tasks.
• 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  Provide a seperate indirect drain with an air gap for the sanitize basin of the 3 compartment sinks in the kitchen and in the bar.
• 4-903.11A - Condiment cups were found stored in basin under rack in dish area where cups were collecting debris.
  CORRECTED DURING INSPECTION. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 7-202.12A - Critical The quaternary ammonia sanitizer located near the handwashing sink in the back of the kitchen was in excess of 200 ppm.
  CORRECTED DURING INSPECTION. The quaternary ammonia sanitizer must be kept at a concentration of 200 ppm. Use a test kit to verify the concentration of each sanitizer bucket.
• 4-903.11B - Clean dishes were not found stored in a position that allows for air-drying.
  After washing, store dishes in a self-draining position that allows air-drying. Do not wet stack dishes.
• 3-304.15A - Single-use gloves 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.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled withlimesc ale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3-304.12 - Repeat The ice scoop in the kitchen is improperly stored between use.
  Store the ice scoop 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 .
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored after dishwashing, before wrapping 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.
• 6-202.11A - A lights bulbunder the salad bar is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at allhand washing facilities used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashingfacilities used by food employees.
• 4-302.14 - There is no test kit located 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.
• 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: 1) Side of the potato oven and 2) Knife rack
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - The interior surfaces of the ice machine in the kitchen were observed soiled to touch.
  Increase frequency of cleaning of ice machine surfaces.
• 43.1-3-1A - Critical Permit to operate was not posted in a conspicuous location.
  CORRECTED DURING INCPECTION. Post permit in a conspicuous location.

Comments:
The purpose of this visit was to conduct a routine inspection.
The certified food managers should train employees in handwashing procedures and the appropriate time to handwash as well as the appropriate use of gloves in the food prep area.
The 3 compartment sinks in the kitchen and in the bar area must be serviced as outlined above. Contact to the Plan Review office at (703) 246-2444 or (703) 246-2360 before proceding with changes.

September 19, 2004 (Routine)

Violations:

• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  corrected 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.
• 7-102.11 - Critical Working containers of windex are not properly labeled.
  corrected 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.
• 3-301.11A - Critical Food employee failed to wash his or her hands.
  correcter Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 4-402.11A - The table is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  corrected Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 6-303.11A - Inadequate lighting was noted in the walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
This is a routine inspection. A follow up inspection will be conducted in 10 days.

September 16, 2004 (Routine)

Violation: 4-602.11A - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
corrected Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
Comments:
This is aroutine inspection. a follow up inspection will be conducted in 10 days Correct all violations in 30 days.

November 20, 2003 (Complaint)

Comments:
This is a complaint inspection at this restaurant. Received a complaint, related to another potential foodborne illness complaint, that a customer who ate lunch here on 10/31/03 became ill that evening with nausea and diarrhea. The food reportedly eaten was "turkey with gravy, string beans, cabbage and zucchini" According to the manager of this restaurant none of these foods are served here. I reviewed the menu and verified this. I will check with person who took report at the Health Dept. I cannot confirm this complaint; close the complaint. Note: I also did a routine inspection today.

November 20, 2003 (Routine)

Violations:

• 5-205.11B - drain from juice machine empties into the hand sink
  hand sinks are for handwashing only; set up drain elsewhere. corrected during inspection
• 4-901.11A - noted wet stacked metal pans at dish washing area
  allow pans to air dry before stacking (note; there was no drying agent in the dishmachine)
• 6-301.12A - paper towels jammed in dispenser at bar
  repair the towel dispenser so bartenders can dry their hands; corrected during inspection
• 4-501.11B - bar shelves in one refrigerator are rusty; one set of filters in the hood system in the veg. prep area are missing
  replace rusty shelving and the missing filters
• 5-205.15B - the handle of the hot water faucet at the hand sink in the dish area is missing
  replace the handle so hot water can be provided to this sink
• 7-102.11 - Critical one container of cleaning spray was unlabeled
  label all containers of cleaner or other toxics; corrected during inspection
• 3-304.12 - In-use utensils improperly stored between use.(ice scoop and ice cream scoop)
  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 140oF and the container.corrected during inspection
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.corrected during inspection
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in small containers on line and in the walkin are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 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. If the food is prepared off site mark the date opened and consume by date.
• 4-501.11A - can opener is quite rusty
  Replace the can opener to prevent contaminating food with rust
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.; corrected during inspection
• 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: exterior and interior of microwave; fan covers on ceiling of walkin; freezer shelves where "frosty"; gaskets on several refrigerators on line; caulking at two vat sink in salad prep area.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
This is a routine inspection at this restaurant. Manager corrected most violations during the visit. Note: a complaint inspection was also done today.

August 08, 2003 (Follow-up)

Violations:

• 4-501.11A - Glass door reach-in refrigerator was observed cold holding at 50.5 F.
  Repair the refrigerator 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.
• 4-501.11B - Repeat The door gaskets of the glass door reach-in refrigerator are damaged).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 3-501.16B - Critical Repeat Pasta pea salad cold holding at improper temperatures. (50F)
  Corrected during inspection.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.

Comments:
The purpose of today’s visit was to conduct a follow-up inspection.
The reach-in refrigerator has not been repaired and the unit is still not cold holding consistently at 41 F (45F) or below. refrain from storing any potentially hazardous food (PHF) items in the unit.
Once the unit has been properly repaired or replaced contact the health department for a follow-up inspection prior to storing any PHFs in the unit.
As mentioned in the routine inspection on August 1, 2003, a facility may not operate unless it is under the direct supervision of a certified food manager (CFM). Upon the next violation of non presence of a CFM the facility shall be closed for time period not to exceed 24 hours.

August 01, 2003 (Routine)

Violations:

• 4-402.11A - Repeat The 2 vat prep sink and left side of warewashing unit is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer and glass door reach-in refrigerator..
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-501.11C - The can opener blade is rusted and dull.
  Corrected during inspection.Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 6-202.11A - Repeat Lights bulb(s) in the walk-in refrigerator, freezer, and glass door reach-in are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - Repeat Floor in the walk-in freezer and on cookline noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 43.1-3-3A - Critical No certified food manger (CFM) present.
  A CFM shall remain onsite during all hours of operation. Failure to have a CFM on site may result in closure of the facility.
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI. (35 PSI)
  The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.HAVE UNIT SERVICED. Unit did sanitize properly.
• 4-501.11B - Repeat The door gaskets of the glass door reach-in refrigerator are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.Remove all potentially hazardous food items from the unit, until the unit has bee properly repaired and reinspected by the Health Department.
• 3-304.15A - Soiled single-use gloves still in use.
  Corrected during inspectionDiscard gloves once soiled.
• 3-501.16B - Critical Repeat Eggs, ham, and pasta, were cold holding at improper temperatures. in glass door reach-in refrigerator.
  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.
• 3-501.16B - Critical Repeat Pasta, ham and potato salads were cold holding at improper temperatures on the salad bar.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the bar 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.

Comments:
RECOMMENDATIONS:
Salad bar items should be monitored throughout the day to ensure that the temperatures are at 41F (45F) or below. Conduct routine temperature checks to monitor the food temperatures.
CLEANING SCHEDULE: Hood system biannually, Hood filters every 2 weeks, Grease interceptor as often as needed, Pest control monthly
WATER HEATER and DISHMACHINE are current