April 21, 2009 (Follow-up)

Violations:

• 0550 - Repeat Ice scoop stored on non-clean surface.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1570 - Repeat Dishmachine pressure gauge is reading greater than 60 psi. Dataplate specification states 20 +-5 psi.
  Repair the pressure gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pressure gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The green cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Serving utensils and meat slicer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - Repeat Missing floor tiles near dishmachine.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

Comments:
Cleanliness of utensils is improved; however one soiled utensil found during visit.
Ice scoop continues to be stored in non-clean container.
Dishmachine pressure gauge >60 psi.
PIC states new cutting boards on order.
Overhead grill hood improved but needs additional cleaning.
Missing floor tiles have not been replaced.
PIC agrees to contact VDH when aforementioned violations have been resolved.

April 07, 2009 (Routine)

Violations:

• 0550 - Repeat Ice scoop stored on non-clean surface.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Dishmachine pressure gauge is reading greater than 60 psi. Dataplate specification states 20 +-5 psi.
  Repair the pressure gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pressure gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The green cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Serving utensils and meat slicer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - The handwash station at the front kitchen area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - Dishmachine has a leak.
  Repair and maintain all plumbing components and fixtures.
• 2810 - Missing floor tiles near dishmachine.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3380 - Critical Repeat Quaternary ammonium concentration is 100 ppm. and does not meet the requirements of 21 CFR 178.1010
  Utilize only Quaternary ammonium sanitizing agent that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
cole slaw - 40 degrees Fahrenheit.
milk - 39 degrees Fahrenheit.
PIC states that time is used as a public health control for buffet bars. Documentation observed during inspection.
Documentation observed of monthly pest control operator visits.

July 22, 2008 (Follow-up)

Violations:

• 0550 - Repeat Ice sccop improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 2 - Critical Repeat Cole slaw, canteloupe, honey dew melon, tuna salad, sliced tomatoes, and homemade ranch salad dressing on buffet bar cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Time to be used as a public health control until refrigeration unit is repaired to maintain 41 degrees F and below at all times.
• 3180 - Repeat Employee restroom noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Critical Repeat Quaternary ammonium sanitizing agent being applied with wiping cloths to food contact surfaces does not meet the concentration requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.

Comments:
Time to be used as public health control for items cold holding on food bar.
Consumer Advisory posted.
Employee health policy in place.

June 24, 2008 (Routine)

Violations:

• 0480 - Unlabeled food containers of seasoning in meat prep room and sunflower, bacon bits, croutons and rice in kitchen area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Ice sccop improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0610 - Okra and corn in walk-in unit stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical Fried chicken, baked fish, and fried fish hot holding on buffet bar at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. Time to be used as a public health control until unit is repaired to maintain 135 degrees F or greater at all times.
• 0820 A 2 - Critical Cole slaw, canteloupe, honey dew melon, tuna salad, sliced tomatoes, and homemade ranch salad dressing on buffet bar cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Time to be used as a public health control until refrigeration unit is repaired to maintain 41 degrees F and below at all times.
• 1320 - There was no temperature measuring device located in the walk-in refrigeration unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: cooking utensils, plates stored on unclean surface, and drinking pitchers stored on unclean surface.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Extreme grease build-up on back grill, Inside and outside of refrigeration units in need of cleaning. Rotisserie area hood in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Employee restroom noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Critical Quaternary ammonium sanitizing agent being applied with wiping cloths to food contact surfaces does not meet the concentration requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.

Comments:
cooked ribs - 153, 135 degrees F
pepperoni slices - 37 degrees F.
macaroni salad - 40 degrees F.
raw beef - 35 degrees F.
raw chicken tenders - 32 degrees F.
pizza (hot holding) - 154 degrees F.
rice (hot holding) - 140 degrees F.
hamburger (hot holding) - 140 degrees F.
pintos (hot holding) - 154 degrees F.
cabbage (hot holding) - 140 degrees F.
green beans (hot holding) 158 degrees F.
meatballs (hot holding) 154 degrees F.
cooked carrots (hot holding) 142 degrees F.
fried chicken (bar) - 125, 129 degrees F.
Discussed the need for Consumer Advisory statement on menu for undercooked food items.
Discussed employee health policy with PIC.
Temperature log for 6/22/08 revealed hot holding violation for fried chicken.
PIC agreed to use time as a public health control for potentially hazardous foods on buffet bar until cold/hot holding units can be repaired and required hot/cold holding temperature requirements maintained.
Dry storage area needs to be more organized and shelving repaired. Shelving also needs to be repaired in walk-in unit.
Refuse area observed and improved since last inspection.

August 13, 2007 (Follow-up)

Violation: 0820 - Critical Repeat 1. Cold holding units (buffet), cold holding(ice cream machine),walk-in refrigerator and grill cooking station maintaining foods at temperatures exceeding 41 degrees.2. Hot holding fish at 110 degrees on buffet.
Foods held cold must be stored at less than 41 degrees; foods held hot must be stored above 135 degrees.
Comments:
Hot holding temperatures are good; however, cold holding (buffet) still not holding food temperatures below 41 degrees. Four Seasons will be called back to repair cold holding unit. Sliced tomatoes on buffet not under refrigeration (discarded during follow-up inspection).
Notes: PIC now using checklist (Q&A Inspection) for daily temperature monitoring and sanitation issues. Heritage made adjustment to ice cream machine temperature. Four Seasons made adjustment to hot and cold holding buffet units.
Quat concentration in wiping cloth bucket measured 400 ppm (PIC reported Ecolab pre-set concentration).

July 12, 2007 (Routine)

Violations:

• 0080 - Upon questioning PIC, it was determined that reporting exclusion and restriction of employee health policy not in place. No policy on when acceptable time to return to work.
  Develop an employee health policy.
• 0470 - Critical Observed raw meat stored and stacked on top of ready-to-eat lettuce container.
  Store ready-to-eat foods above raw foods to prevent contamination.
• 0540 - Corrected During Inspection Critical Observed employee using same gloves to pre-rinse and clean dirty dishes and also handling clean dishes without washing hands.
  Break the continuous cycle of same gloves being used to clean dirty dishes and clean dishes (contamination cycle). Touching dirty dishes and clean dishes without handwashing and/or removing gloves.
• 0820 - Critical 1. Cold holding units (buffet), cold holding(ice cream machine),walk-in refrigerator and grill cooking station maintaining foods at temperatures exceeding 41 degrees.2. Hot holding fish at 110 degrees on buffet.
  Foods held cold must be stored at less than 41 degrees; foods held hot must be stored above 135 degrees.
• 0830 - Critical Observed cooked pasta, sausage, lo mein noodles made yesterday stored in refrigerator and not date marked.
  Date mark all potentially hazardous ready-to-eat foods held more than 24 hours.
• 0840 - Corrected During Inspection Critical Observed ready-to-eat hams cut on 7/4/07 still stored in refrigerator and ready to use.
  Potentially hazardous foods should not be stored more than 7 days at 41 degrees or below.
• 1570 - Observed detergent bucket attached to dish machine overflowing water continuously.
  Have unit repaired to stop leak. PIC will correct.
• 2310 - Corrected During Inspection Critical Repeat Handwash sink has vacuum cleaner pipe attached and used to fill mop buckets.
  Handwash sinks are for handwashing only.
• 2350 - Critical Observed condensation from drip pan leaking from unit in refrigerator.
  Repair plumbing so that wastewater drains properly. PIC reports will be repaired tomorrow a.m.
• 2810 - Observed two missing ceiling tiles in dough pump room.
  Replace missing ceiling tiles. PIC has already ordered tiles.
• 2890 - Observed unshielded lights on buffet bar.
  Install light shields. PIC stated that contractor currently replacing units.
• 3180 - Observed debris on floor in grill prep, veggie prep and mop sink areas.
  Clean floors frequently to prevent accumulation of debris.
• 3330 - Critical Observed two unlabeled containers stored above dishwashing unit.
  Clearly identify all containers with common name.

November 27, 2006 (Routine)

Violations:

• 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.
• 0820 - Critical BBQ chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Dishwasher pressure guage was observed in a state of needing adjustment.
  Adjust the guage to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the guage, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) 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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven areas, baking sheets
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves inside refrigerators/freezers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the baking sheet racks, coutertops shelves have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Critical The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3290 - Mop sink area and equipment noted to be stored in such a way that it is unusable
  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.

Comments:
reinspection to be made in one week.

November 27, 2006 (Follow-up)

Violations:

• 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.
• 0820 - Critical Repeat BBQ chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Repeat Dishwasher pressure guage was observed in a state of needing adjustment.
  Adjust the guage to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the guage, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) 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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven areas, baking sheets
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves inside refrigerators/freezers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the baking sheet racks, coutertops shelves have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 - Critical Repeat The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 3240 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3290 - Repeat Mop sink area and equipment noted to be stored in such a way that it is unusable
  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.

June 15, 2006 (Routine)

Violations:

• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: steam table
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven areas
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelves and countertops 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.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

February 09, 2006 (Routine)

Violations:

• 0380 - Critical Food from damaged packaging offered for sale or service.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside oven area
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the dishwash machine, top areas of tall equipment, hand sinks have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 14, 2005 (Routine)

Violations:

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food pans, baking sheets, food racks, food prep tables, can opener, inside areas of refrigerators/freezers, steam tables, inside ovens
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing lavatory in the @Location@
  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.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

March 08, 2005 (Routine)

Violations:

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside ovens, refrigerator shelves
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the refrigerator door gaskets has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Mop area and walls 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.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

October 21, 2004 (Routine)

Violations:

• 3290 - Maintenance tools noted to be stored in such a way that it is contaminating storage area
  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.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside ovens, refrigerators, freezers, can opener/holder
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelves, countertops, tops of tall equipment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - The door gasket of the steamer is (missing, damaged).
  Repair or replace the steamer door gasket in accordance with the manufacturer's specifications.

June 09, 2004 (Routine)

Violations:

• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2890 - Light bulb in walkin freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside ovens
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the outside areas of equipment such as handles 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.

February 25, 2004 (Routine)

Violations:

• 3170 - Floor tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3190 - Repeat Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 0470 - Repeat Unwrapped or uncovered food in the walkin cooler
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3080 - Less than 10 foot candles of light was noted in the walkin 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener/holder, inside oven, shelves inside refrigerators, large food containers
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the stainless steel cart, tea room, outside areas of equipment such as refrigerators had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

November 20, 2003 (Routine)

Violations:

• 1570 - Pressure gauge was observed in a state of disrepair and damaged.
  Repair the gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the shelves, hood filters had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3020 - Soap was not provided at the hand washing lavatory in the food prep area
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3190 - Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: grill area
  Clean and sanitize these surfaces for food contact.
• 3180 - Walls in the food prep areas noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Entire establishment needs a good cleaning!!!!

August 07, 2003 (Routine)

Violations:

• 2190 - no cold water at hand sink in the dessert bar.
  repair water availability
• 3210 - Critical mop heads dirty.
  clean mop heads before using
• 0470 - Unwrapped or uncovered food in the walkin coolers
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3190 - Rug next to tea room very dirty.
  Clean all rug areas as necessary.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Wok cover, grease catcher on grill, inside oven areas.
  Clean and sanitize these surfaces for food contact.

May 07, 2003 (Routine)

Violations:

• 3080 - Repeat Less than 10 foot candles of light was noted in the walkin cooler
  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.
• 1800 - Repeat The nonfood contact surface of the shelves mounted on walls had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean utensils were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Hand sink at dessert bar is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 13, 2003 (Routine)

Violations:

• 3190 - Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 3080 - Less than 10 foot candles of light was noted in the walkin 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.
• 0380 - Critical Food from damaged packaging offered for sale or service.
  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.
• 1800 - The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside bottom area of reachin refrigerators/freezers
  Clean and sanitize these surfaces for food contact.