July 10, 2009 (Routine)

• 2-103.11(L) - Employees are not properly trained in food safety as it relates to operation of the 3-compartment t sink.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Train employee on how to properly use the 3-compartment sink.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking glass stored in a manner that may contaminate food, food contact surfaces or utensils. Uncovered drinking glass stored on cookline cutting board.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-403.11(D) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding before placing on steam well for serving.
  Reheating food for hot holding shall be done rapidly, to a temperature of 165-F before placing the food on the steam table for serving, to prevent growth of pathogens.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Meat balls=119-F.
  (Reheated) Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sluiced turkey = 45-F, cheese = 44-F.
  (Ambient temperature adjusted to lower level) 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(A) - Corrected During Inspection The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit in some refrigerators.
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-204.112(B) - Repeat There were no temperature measuring devices located in some of the refrigerators.
  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 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Wooded spatula.
  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.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the slicing machine table was blocked, preventing access by employees for easy handwashing. This sinks was observed used as a storage facility.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.15(A)(1)-(3) - Base of back door entrance to the kitchen was noted to be opened.
  Seal the opening or gap at the base of the back door entrance to the kitchen with a weather striping to prevent entry of insects and other vermin.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

February 20, 2009 (Routine)

• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Wet wiping towel not on work tables and not in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-204.112(B) - The temperature measuring device located in some refrigerators were missing, broken, or not working properly
  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 chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Bottom storage areas inside reach-in freezers.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of debris: Top of convectional oven.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical When tested, excessive concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100 ppm of chlorine, 12.5 - 25 ppm of iodine, or 200 ppm of quaternary ammonium compound.
• 5-103.11(B) - Critical Hot water throughout the facility measured below 100-F
  Adjust temperature or repair the hot water heater to provide adequate hot water at all sinks.
• 5-202.12(A) - Water from the handwashing sink at all locations was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100-F through a mixing valve or combination faucet.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. a burned out light bulb noted under the large hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out light bulb.
• 6-501.113(A) - Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Cleaning brushes, brooms, and dust pan stored at cleaned utensils storage shelving at the 3-vat sink area.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.12(A) - Observed that the floor under cooking equipment a the hood system is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-204.11 - Corrected During Inspection Critical Chlorine sanitizing solution concentration being applied to food contact surfaces at the 3-vat sink does not meet the requirements of 21 CFR 178.1010.
  Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.

January 30, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Observed an employee's open drinking container and plate of food stored on a cutting board.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 3-202.15 - Corrected During Inspection Critical The following food item observed from damaged packaging were found offered for sale or service: dented can stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the 2 door upright freezer and 2 door upright refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: bread slices at the soup station.
  Foods shall remain protected from contamination at areas for customer self service.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. 3 door reach-in: cheese, 49F; creamer, 44F.2. Prep top: deli meat, 42-50F.Note: Items moved to adequate refrigeration.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed the sanitize compartment in the 3 vat sink measuring less than 50ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: unclean mixing bowl for floor mixer.
  Equipment and utensils shall be clean to the sight and touch.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: items washed in the 3 vat.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 7-102.11 - Corrected During Inspection Critical Repeat Observed an unlabeled spray bottle of a cleaning solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

August 21, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
  The Person in Charge or certified food manager shall know the following: Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw sausage stored over cooked lasagna in the 2 door upright freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw shrimp in the upright freezer.
  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).
• 3-302.11(A)(4) - Critical (CORRECTED DURING INSPECTION): Unwrapped or uncovered food in the following location where the food is subject to contamination: 1. Cannoli shells on shelving in the front counter area2. Ham stored directly on a freezer shelf
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: scoops in bulk ingredients stored with the handle in contact with the product.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed wet wiping cloths stored on the counter in between uses.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food items are not being adequately cooled according to the time and/or temperature requirements of 135F to 70F within 2 hours: bowtie pasta cooked 4 hours prior and measured 68-72F. Note: pasta was discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: condensation observed on covered container of pasta.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mozarella, 51F and sliced tomatoes, 49F double panned in the prep top.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat deli meat held in the 2 door glass upright is not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: large piece of styrofoam on the bottom shelf on the Max 2 door upright refrigeration unit.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of mold: gaskets on 3 door reach-in
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-202.12(A) - Water from the handwashing sink in the men's restroom was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the slicer is blocked with a bag of bread being stored in the basin, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.111 - The dumpster has a missing door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-202.15(A)(1)-(3) - Front door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of bleach solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

July 19, 2007 (Follow-up)

June 11, 2007 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: in 3 door reach in cooler-mozzarella 58 F, lasagna 62 F, pepperoni 55 F.
  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. (Mozzarella and pepperoni were discarded. PIC stated that lasagna was cooked a couple of hours ago. )
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 3 door reach in cooler 57 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.

March 26, 2007 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: in Hobart 4 door uprightsausage, 47F, salmon, 46F; pasta, 49F. Note: PHFs that have been in the unit are being discarded. PHFs from this morning are being moved into another unit.
  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.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Hobart 4 door upright with ambient air temperature of 48F and potentially hazardous food items with temperatures between 46-49F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.

March 06, 2007 (Follow-up)

• 3-302.11(A)(1) - Critical (REPEAT): Raw animal food stored over ready-to-eat food in the upright freezers.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical (REPEAT): Unwrapped or uncovered food in the following location where the food is subject to contamination: meat in the upright freezer.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: seafood mix in the 3 door reach-in, 50F. Note: potentially hazardous food items moved to a refrigerator with adequate internal temperatures.
  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.
• 3-501.17(B) - Critical (REPEAT): The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meat. Meat is continually being marked with the following day after the slicing day. This day is not used as an expiration date.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-101.19 - (REPEAT): The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard lining microwave shelf.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 3 door reach-in with ambient air temperature of 50F and PHF temperatures at 50F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-502.13(A) - (REPEAT): Manufacturer containers (salad mix plastic containers) were observed reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical (REPEAT): The following equipment/utensils were observed soiled to sight and touch: 1. cutting boards stored on the floor2. pasta press in storage with debris on the surface
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 6-301.11 - (REPEAT): Observed that hand soap was not provided at each handwashing sink (by the office).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - (REPEAT): Observed that paper towels were not provided at each handwashing sink (by the office).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(D) - (REPEAT): Harborage conditions exist due to miscellaneous stored under all shelving and in an unorderly fashion in the back storage areas.
  Eliminate harborage conditions to control and prevent the presence of pests on the premises.

March 01, 2007 (Follow-up)

February 26, 2007 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat Items in the 4 door upright refrigeration unit measured above 41F.
  Discard all potentially hazardous food items that have been above 41F for 4 or more hours. Move all other PHFs to adequate refrigeration units.
• 4-301.11 - Repeat The 4 door upright refrigeration unit was measured with an ambient air temperature of 47F.
  Do NOT use the unit until it can maintain 41F or below.
• 4-702.11 - Critical Repeat Dishes washed in the dishmachine are not being sanitized due to improper function of the machine.
  Do NOT use the machine until the strips read 50-100ppm.
• 4-703.11(C) - Critical Repeat 0ppm sanitizer in the dishmachine.
  Repair the machine so it has 50-100ppm chlorine.

February 21, 2007 (Routine)

• 2-401.11(A) - Critical A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee eat directly over the cutting board.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 3-201.11(A) - Critical Observed tomato sauce that is prepared and canned onsite and sold for retail sale not in compliance with the Food Law enforced by the Department of Agriculture. Note: tomato sauce observed unlabeled.
  Food shall be obtained from sources that comply with the Law.
• 3-301.11(A) - Critical Food employee failed to wash his or her hands prior putting on gloves for food preparation.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef stored over RTE items in the upright freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical (REPEAT): Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw seafood in the upright freezer.
  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).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: cannoli shells in the cabinets.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: 1. In stagnant, room temperature water, and; 2. Tongs stored on the oven handle where contamination by employee clothing is likely.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed wet wiping cloths stored on the cutting board in between use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: lasagna tightly wrapped in plastic wrap and aluminum foil.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical (REPEAT): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. deli meats in prep top, 49-51F;2. items in the 4 door upright: lasagna slices, 51F; noodles, 53F; raw salmon, 51F; sausage, 52FNote: items in the 4 door upright were not discarded upon recommendation.
  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.
• 3-501.16(B) - Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs.
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(B) - Critical (REPEAT): The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meat.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-701.11(A) - Critical The following food item was observed unsafe: milk with a date of February 13th. Note: item was not discarded upon recommendation.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used to line shelving throughout the establishment.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 3 door reach-in, 48-52F; Hobart 4 door upright, 49F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-502.13(A) - (REPEAT): Manufacturer containers (Spring Mix salad greens containers) were observed reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1. cutting boards stored on the floor2. knife with debris on the surface stored in the knife rack3. pasta press stored with accumulation of debris on food contact surfaces
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: items washed in the dishmachine due to improper sanitizer concentration.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical (REPEAT): Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Sanitizer concentration measured below 50ppm.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 4-904.11(B) - Unwrapped forks were observed stored with the handles facing in different directions.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-205.11(A) - Corrected During Inspection (REPEAT): The handwashing facilities located at the office and back were observed blocked due to items being stored in the basin, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-202.15(A)(1)-(3) - Corrected During Inspection (REPEAT): Front door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - (REPEAT): Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(D) - Harborage conditions exist due to miscellaneous stored under all shelving and in an unorderly fashion in the back storage areas.
  Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials (spray bottle of window cleaner) are not properly stored to prevent the contamination of food contact surfaces.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Critical The concentration of the bleach solution in the 3 compartment sink was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50-100 ppm.

August 23, 2006 (Follow-up)

August 16, 2006 (Routine)

• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM was not aware that food contact surfaces need to be sanitized.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the freezers. Observed raw chicken over cooked meatballs and raw beef over RTE items in freezer units.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16B - Corrected During Inspection Critical Observed deli meats cold holding at improper temperatures, 47F, in the prep top.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats, cheese 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.
• 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. bubble wrap used to line the shelf under the microwave
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - The following equipment was observed damaged or in need of repair:1. Rusted shelving was observed in the 4 door upright unit and no longer easily cleanable.2. 3 door reach-in refrigeration unit needs to be defrosted
  Replace or repair the shelving. Defrost the refrigeration unit.
• 4-502.13A - Manufacturer containers (plastic salad containers) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: slicer in the front with dirty rags and aprons stored on it
  Clean and sanitize these surfaces for food contact.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: gaskets on the 3 door reach-in and 4 door reach-in
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 4-603.14 - Corrected During Inspection Observed the 3 compartment sink set up as wash (with bleach and soap), rinse and sanitize.
  Ensure that the 3 compartment sink is properly set up as WASH, RINSE, and SANITIZE.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes being washed in the dishmachine
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. knife block2. Black N Decker handchopper3. Welbilt microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - The handwashing facility located at the office 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 items preventing its use.
• 5-501.113B - Corrected During Inspection Repeat Outside refuse container was observed with the side door open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.15 - Corrected During Inspection Openings to the exterior of the building are present along the front door. Observed the front door being propped open.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12A - Observed that no paper towels were available for handsink in the women's restroom.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

February 16, 2006 (Routine)

• 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands (e.g. obeserved employees handle freshly baked breads with their bare hands). Bowls are also being used as scoops within the large containers of flour.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the Arctic Air Freezer and the Hobart Refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (Arctic Air Freezer).
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use (e.g. countertops).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (e.g. observed a bag of bread on the floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Pizza (77F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods (e.g. pizza, grilled chicken) in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 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.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed foods (e.g. sliced deli meats) 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.
• 4-202.16 - Milk crate(s) found used for the following: Storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Food Grinder
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.12A - Repeat Water from the handwashing sinks throughout the entire establishment were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11B - The handwash station located near the coffee maker is being used for purposes other than washing hands (e.g. observed food equipment being stored in sink).
  The handwash facility identified above is to be used for washing hands only.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.11 - Repeat Ceiling tile in kitchen prep area is missing.
  Maintain physical facilities in good repair. Replace missing ceiling tile. Poor repair and maintenance compromises the functionality of the physical facilities.

August 15, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands in the 3-Vat sink and mop sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (i.e. employee was touching deli meat with bare hands as he sliced it).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12 - Dispensing utensils improperly stored between use (i.e. salt and sugar containers)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition (i.e. pasta dishes)
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - The aluminum foil lining used under the grill is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.11A - Wooden pizza spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-602.11A - Critical Observed a rusted knife in knife rack.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-903.11B - Clean aluminum/plastic food containers were observed stored in the dry storage area with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-202.12A - Water from the handwashing sinks in the Men's (85F) and Women's (99F) restrooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11A - Repeat The handwashing facility located near the kitchen's rear door is blocked, preventing access by employees for easy handwashing (i.e. in front of sink).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-303.11B - Inadequate lighting was noted in the 4-Door Hobart.
  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 - * Ceiling tile is missing in the kitchen/prep area.* 2-Door True Refrigerator is not operating (being repaired)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Dead roach was found in the rear hand sink.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 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.

April 20, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Found raw chicken stoed over pepperoni in Arctic Air RI freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16B - Critical Found cooked stuffed beef at 47F, and cooked eggplant at 47F, in front display case, cold holding at improper temperatures.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - The long cutting board at the sandwich prep station, and a loose cutting board at the panini grill were observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.12B - The cavity of the Panasonic microwave oven was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-402.13 - Critical Grease trap under 3-comp.sink was opened during inspection and found almost full.
  CORRECTED--**Immediately empty, and clean, grease trap.***FAX to Health Dept. name and information of grease removal (from grease trap, and/or from ouside grease storage barrel) vendor.
• 6-305.11B - Corrected During Inspection Observed personal items (clothing) stored on packages of single-service containers on back shelving area.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 7-208.11B - Corrected During Inspection Observed over-the-counter analgesic stored on back area shelving.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

November 03, 2004 (Routine)

• 5-205.11A - The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
  Corrected during inspection. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B - The handwash station at the back of the kitchen is being used for purposes other than washing hands.
  Corrected during inspection. The handwash facility identified above is to be used for washing hands only.
• 5-203.14B - Critical Observed the 3 vat sink faucet threading has a hose adaptor attached to it.
  The faucet has no backflow prevention device . Provide a backflow prevention device.
• 5-501.113B - Outside refuse container was uncovered.
  Corrected during inspection. Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit;1.Raw eggs in 4 door Hobart2.Rwa eggs in 2 door True
  Corrected during inspection. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less;1.#4 door Hobart at 48F2.Reach-in front counter at 47F
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1.Mini chopper2.Food processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-501.11B - The door gasket of the 4 door Hobart unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) all trays of foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1.Broken upright Traulsen unit.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-302.12 - Unlabeled food containers.
  Corrected during inspection. Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Corrected during inspection. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 22, 2004 (Follow-up)

September 15, 2004 (Follow-up)

September 13, 2004 (Follow-up)

September 07, 2004 (Pre-Opening)