September 23, 2009 (Risk Factor Assessment)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, cup of water and a cup of water with a handle, stored in a manner that may contaminate food and food contact surfaces or utensils. Next to utensils.
  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.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before putting on a pair of gloves and engaging in food preparation.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.

August 12, 2008 (Follow-up)

August 08, 2008 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Frozen chicken observed stored above frozen shrimp.
  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 Plate of raw beef observed uncovered in refrigeration unit.
  Cover the stored food in the refrigerator.
• 3-307.11 - Corrected During Inspection Container of vegetables in preparation observed on the three vat sink while soiled items and soapy water are present.
  Decide what use the sink is to be put and wash thoroughly and sanitize the sinks and limit use to ware washing or food preparation. When ready to change the use it must again be thoroughly washed with soap and water followed by sanitizing.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Eggs and butter in sandwich prep unit at 56 F, melon and cottage cheese on line and egg salad on line.
  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. The eggs and butter should be discarded.
• 4-301.11 - The three door sandwich unit has a frozen coil and is not maintaining foods at the required 41 F.
  Have unit repaired so that it can maintain food at 41 F or less.
• 4-501.12 - The cutting board at the prep table in the back room is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of food. Plastic containers washed and saved for storage.
  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.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Electric knofe, juicer.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Hand sink drain repaired by application of foil. Three vat sink sometimes leaks at drain and food containers are used to catch the spill.
  Have the drains repaired.
• 6-301.12(A) - Repeat Observed that no paper towels were available for handwashing sink near the three vat sink. .
  Provide towels at that location.
• 6-501.114(A) - Repeat Single door under coiunter refrigeration unit is not working.
  Have the refrigerator repaired or removed from the establishment.

January 09, 2008 (Routine)

• 2-303.11 - Corrected During Inspection Repeat Employee observed wearing jewelry on his/her arms and hands while preparing food.
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: Two dented cans of Hosain sauce observed on storage shelves.
  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.
• 3-307.11 - Corrected During Inspection Sponge mounted on spigot and covered with plastic to reduce splash.
  This is not a sanitary practice. Remove the items from the spigot.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items placed on buffet line at temperatures exceeding required 41 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. Make sure foods are adequately cooled to 41 F or less BEFORE placing on the buffet.
• 4-301.11 - Corrected During Inspection Delfield refrigerator operating above required 41 F (44 F) most likely due to the soiled condition of the filters.
  Clean filter to improve the efficiency of the refrigerator.
• 4-502.13(A) - Repeat Manufacturer 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.
• 4-903.11(B) - Repeat Coffee filter stored uncovered. Cups for use by customers not adequately protected.
  Keep protective covers to top cup or use appropriately loaded dispenser.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Aroma cooker designed for household only use.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.

August 23, 2007 (Routine)

• 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 stored over raw beef in 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).
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wipe cloths observed on work surfaces
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.15(A) - Corrected During Inspection Used gloves hung for possible reuse.
  Once gloves are removed from hands ,discard them.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" off floor. Bag of rice stored on floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-307.11 - Corrected During Inspection Damp cloth under cut board with towel extending beyond edges. Food tray stored on refuse container.
  Place towel entirely under cutting board or obtain rubber mats designed for use under cutboards. Do not store food trays on refuse containers.
• 4-501.11(B) - Shelf on prep table in kitchen is rusted.
  Refinish or replace rusted shelf.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Home standard Rice Cooker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-201.11 - Repeat Ceiling tiles in dry storage room are not easily cleanable.
  Change ceiling tiles to make smooth and easily cleanable.
• 6-301.12(A) - Observed that paper towels were not provided at handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Unused or non functional freezer observed in kitchen.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. Remove or repair freezer
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Sanitizer solution on wipe cloth container is too strong.
  Prepare sanitizer solutions for wipe cloth to 50-100 PPM Chlorine.

March 15, 2007 (Routine)

• 2-303.11 - Employee working at sandwich station is wearing jewelry.
  Remove all jewelry except smooth wedding ring when working with foods.
• 3-302.11(A)(4) - Corrected During Inspection Critical Noodles stored uncovered under the cardboard shelf mentioned elsewhere in the report.
  Cover foods when possible to prevent possible contamination.
• 3-302.12 - Corrected During Inspection Repeat Water bottle at grill is not labeled.
  Label container for identification.
• 3-501.16(A)(2)(a) - Critical Repeat Items in the top of the sandwich maker found to be above 41 F Ham Tomatoes. Cottage cheese on line.
  Have unit checked to be sure it can maintain foods at proper 41 F or less temperature.
• 4-101.11(B) - Corrected During Inspection Cardboard being used to lind shelves where food is being prepared.
  Remove the non cleanable absorbant cardboard from these surfaces.
• 4-301.11 - The sandwich maker unit was observed to range in temperature from 41 to 55 F. The top area where ham, cheese and other items areas stored was measured at 55 F The bottom was maintaining the requred temperature.
  Have unit serviced and adjusted or repaired as needed and keep unused openings closed to maximize cooling.
• 4-502.13(A) - Repeat Manufacturer 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.
• 4-903.11(B) - Corrected During Inspection Repeat Foil pans and some single service items are not inverted or covered to prevent contamination.
  Cover or invert single use items.
• 6-201.11 - A portion of the rear room is used for vegetable and other food preparation. This requires that the ceiling be smooth and cleanable as in the rest of the kitchen.
  Replace the non smooth ceiling tiles over any area used for open food preparation.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray cleaner bottle.
  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.
• 7-201.11(B) - Corrected During Inspection Critical Cleanser and other cleaning items stored above containers of rice and other ingredients.
  Store cleansers and othe such items below food or food related items.

September 26, 2006 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Raw chicken and container of Coleslaw in refrigerator observed uncovered.
  Keep stored foods covered.
• 3-302.12 - Corrected During Inspection Two containers of liquids are not labeled for identification.
  Label the containers for accurate identification.
• 3-305.11(A)(3) - Food containers stored on the floor and/or food stored less than 6" above the floor.
  Store all foods at least 6" off floor.
• 3-501.16(A)(1) - Corrected During Inspection Critical (REPEAT VIOLATION) Several foods on buffet as noted are hot holding at improper temperatures. Less than 135 F
  Store all hot foods at 135 F or greater. Make sure the food is at the desired holding temperature when it is placed on the buffet. Do not overload containers to prevent excessive cooling.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical (REPEAT VIOLATION) Cooked chicken sitting in pans awaiting further preparation is at or above room temperature and is cold holding at improper temperatures.Cottage cheese observed on buffet at 57 F
  Once these items have cooled from cooking to 70 F they must be placed in refrigeration and maintained there until actual further preparation. Keep these foods at 135 F or above or 41 F or below.Make sure cold items are at 41 F when placed on the buffet.
• 3-501.19(A) - Corrected During Inspection Critical @FOOD@ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Properly label the vegetarian sushi with preparation and 4 hour discard time.
• 4-101.11(D) - Food racks placed on stainless steel shelving makies cleaning these shelves difficult.
  Remove the shelves to enable frequent effective cleaning of the stainless steel shelving
• 4-501.11(A) - (REPEAT VIOLATION) The low Delfield reach-in refrigerator next to the grill is not working.
  Repair or remove this refrigerator. If unit belongs to the building management ask them to remove the unit for storage elsewhere if they do not wish to repair or replace it.
• 4-502.11(A) - Some food containers are damaged making them hard to clean.
  Discard damaged food containers.
• 4-502.13(A) - Single service/use and Manufacturer containers were observed reused for the storage of Small food containers washed for reuse. Used deli trays and lids found in kitchen.
  Do not store foods in single use or manufacturer containers Do not reuse single service deli containers. Obtain approved NSF containers for storage of foods.
• 4-602.11(E)(4) - The ice machine door is soiled. There are a few mineral deposits on interior walls of ice machnie.
  Clean the areas noted above.
• 4-901.11(A) - Corrected During Inspection Food containers were found stacked while wet after cleaning and chemical sanitization.
  Allow containers to dry before stacking.
• 4-903.11(B) - Corrected During Inspection Single service deli trays stored food side up.
  Store these items wrapped or inverted to prevent contamination.
• 4-904.11(A) - Single serve beverage cups on customer line are not protected by plastic wrap or a properly loaded dispenser.
  Protect the cups from contamination from sneezing or coughing by covering the cups or using a suitable dispenser.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The signs are not required on toilet rooms used by building occupants but since food service employees also use these facilities hand washing signs should be used. Building management will not place signs in the toilet rooms.
  Provide A sign or poster notifying food employees to wash hands at all handwashing lavatoties used by food employees.
• 6-305.11(B) - Corrected During Inspection Coats hung on hooks attached to storage shelving where utensils and equipmentare stored.
  Keep personal clothing away from food related items.
• 6-501.11 - Two ceiling tiles in the dry storage area are damaged.
  Replace the ceiling tiles.

April 06, 2006 (Follow-up)

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm between use.
• 4-202.16 - Milk crates and/or soda crates found used for the following: 1. elevate bottled beverages off the floor in the dining area, 2. elevate chemicals off the floor in the kitchen.
  Milk crates and/or soda 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. Purchase ONLY NSF approved dunnage racks for your storage needs.
• 4-501.11A - Delfield reach-in freezer at the grill station was observed in a state of disrepair and damaged.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the MEN'S AND WOMEN'S RESTROOM HAND SINKS. **The manager shall discuss this violation with the building manager. They are not required to provide signage in the restrooms since they are used for office employees. However, it is highly suggested that signage be provided inside the restrooms since employees of the cafe use the same restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

April 06, 2006 (Follow-up)

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm between use.
• 4-202.16 - Milk crates and/or soda crates found used for the following: 1. elevate bottled beverages off the floor in the dining area, 2. elevate chemicals off the floor in the kitchen.
  Milk crates and/or soda 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. Purchase ONLY NSF approved dunnage racks for your storage needs.
• 4-501.11A - Delfield reach-in freezer at the grill station was observed in a state of disrepair and damaged.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the MEN'S AND WOMEN'S RESTROOM HAND SINKS. **The manager shall discuss this violation with the building manager. They are not required to provide signage in the restrooms since they are used for office employees. However, it is highly suggested that signage be provided inside the restrooms since employees of the cafe use the same restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 13, 2006 (Routine)

• 2-301.14A - Critical Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Everest 2-door refrigerator in the dry storage area: Observed raw shelled eggs stored on a shelf above fresh produce. ORGANIZE THE REFRIGERATOR AS DISCUSSED.
  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.
• 3-302.12 - Corrected During Inspection Unlabeled food container of bread crumbs.
  Label ALL 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of food stored on the kitchen floor (corrected). Observed bottled beverages stored on the floor in the storage area and dining areas.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Observed the following foods hot holding at improper temperatures: 1. pork (sitting out at room temperature): 130f, 2. lasagna (sitting out at room temperature): 136f, 3. soup (sitting on the stove and not fully cooked): 105f, 4. white rice (inside the microwave oven): 122f.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. AS DISCUSSED WITH THE MANAGER, FOODS SHALL BE HELD AT 140F OR ABOVE AT ALL TIMES. DO NOT STORE FOODS AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME.
• 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. fried vegetable dumplings (salad bar): 66f, 2. egg salad (salad bar): 62f, 3. fresh cut fruit (salad bar): 63f, 4. deep fried chicken (Everest 2-door refrigerator): 63f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. AS DISCUSSED WITH THE MANAGER, COLD FOODS SHALL REMAIN AT 41F OR BELOW AT ALL TIMES. The salad bar station is designed to keep foods cold. I have suggested to the manager that ONLY stainless steel pans be used for food storage and that the lights on the salad bar shall NOT be turned on until lunch service begins. In addition, I suggested they place ice inside the unit and have the ice touch the bottom of each pan. The manager shall be responsible for taking food temperatures using her food thermometer.
• 3-501.17B - Critical The prepared ready-to-eat foods stored inside the freezers including soups, stews, cooked meats, deep fried chicken, etc. are not properly dated for disposition.
  Mark a 24 hour "USE BY" date on the foods ONCE THE FOODS ARE THAWED.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods stored inside refrigerators such as opened packages of cheese, deli meat, cottage cheese, sour cream, lasagna, etc. are not properly dated for disposition after opening.
  Mark a "USE 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 TOTAL calendar days (this includes the day the package was opened). FOR EXAMPLE, if the packages of foods are opened on 3/10/2006 they shall be date marked with a "use by" date of 3/16/2006. BOTH dates shall be written on the food packages because 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.
• 3-501.19A - Critical Vegetarian sushi on the salad bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  When the rice is cooked, look at your watch and ONLY serve the vegetarian sushi for 4 more hours. The salad bar station shall be properly labeled as discussed. See handout for more information. After 4 hours, the food shall be discarded.
• 3-602.11B - Repeat Insufficient information on the packaged foods for customer self service such as: 1. cookies (3 per pack).
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-101.111 - The shelving units in the dry storage area are being lined with card board boxes.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REMOVE THE CARD BOARD AND DO NOT LINE ANY SURFACES WITH OTHER MATERIALS that are not cleanable.
• 4-204.112B - There was no temperature measuring device located in the following units: 1. Delfield 3-door reach-in refrigerator at the sandwich prep. station, 2. Full Throttle refrigerator for beverages in the dining room, 3. Upright refrigerator in the dining area for storage of Pepsi products, 4. 2-door refrigerator in the dining area for storage of Coca-Cola products.
  Provide a working and visible 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.
• 4-301.11 - Observed the Delfield 3-door reach-in refrigerator at the sandwich prep. station currently registering an ambient air temperature of 50f.
  ALL refrigerators shall be capable of holding food at 41f or below, therefore the units shall be operating at also 41f or below. Ideally, the units shall be internally set at 34f-38f. Repair the refrigerator immediately to ensure food is maintained at 41f or below. (NOTE: Manager called for repair and he should arrive by 11am).
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed a wet wiping cloth bucket for storage of wet towels at a concentration of 0ppm of bleach.
  Maintain bleach water solutions at a concentration of 50-100ppm at all times.
• 4-901.11A - Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-904.11A - Coffee filters are removed from their original plastic sleeve while on display for use during the day.
  Store ALL coffee filters inside their original plastic sleeve while on display to prevent contamination prior to use.
• 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. Rubbermaid plastic containers for storage of spices and condiments, 2. Tupperware-like containers used for the storage of packaged food items in dry storage.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the MEN'S AND WOMEN'S RESTROOM HAND SINKS. **The manager shall discuss this violation with the building manager. They are not required to provide signage in the restrooms since they are used for office employees. However, it is highly suggested that signage be provided inside the restrooms since employees of the cafe use the same restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-201.11B - Corrected During Inspection Critical Observed a wet wiping cloth bucket stored on the work surface.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is not above food, equipment, utensils, linens or single service items.

December 06, 2005 (Complaint)

• 2-402.11A - Repeat One employee was 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.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. 3-door upright refrigerator: Observed raw chicken and raw beef improperly stored above cooked foods and ready to eat foods. 2. 3-door upright freezer: Observed raw chicken and raw beef stored on shelves above cooked foods and/or vegetables. Organize the units as discussed and demonstrated. See handout provided.
  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 Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw foods not sorted by their "type" and cooking temperatures. Organize ALL refrigerators and freezers as discussed and demonstrated. See hand out provided.
  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 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in bleach water at a concentration of 50-100ppm between uses. Use your test kit to ensure the bleach water is at the appropriate concentration. Do NOT store wet towels on the work surfaces or counter tops.
• 3-501.16A - Corrected During Inspection Critical Observed the following foods hot holding at improper temperatures: 1. white rice (sitting out at room temperature in the kitchen): 133f, 2. fried rice (steam table): 125f, 3. deep fried chicken (for sweet and sour chicken) in the steam table: 122f, 4. orange chicken (steam table): 120f, 5. lomein: 126f, 6. egg rolls: 97f.
  Lunch buffet is over and the manager stated the employees are allowed to eat their lunch and then any left over items are discarded. DISCARD the foods and do NOT save for reuse the next day. Hot hold foods at 140f or above at all times.
• 3-501.16B - Corrected During Inspection Critical Observed the following foods cold holding at improper temperatures: 1. 3-door reach-in refrigerator: Observed raw marinated beef at 55f, tuna salad at 62f, and raw hamburgers at 56f. 2. salad bar station: Observed cottage cheese at 51f, fried tofu at 55f, fresh cut fruit at 53f, broccoli and imitation crab salad at 53f, and vegetarian sushi at 61f.
  According to the certified food manager, some foods were just prepared (e.g. tuna salad and marinating beef). All other foods were placed inside refrigeration units to cool down. ALL cold foods shall be held at 41f or below. Use your calibrated food thermometer to ensure foods remain at 41f or below. If foods are out of temperature for more than 4 hours the foods shall be DISCARDED.
• 3-602.11B - Repeat Insufficient information on the packaged foods for customer self service such as: 1. cookies, 2. slices of cake, 3. pastries.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-502.13A - Repeat Tofu containers were observed reused for the storage of other foods like raw chicken.
  Discontinue the reuse of ANY single-use containers, buckets, card board boxes, and plastic bread bags for other food storage. Provide NSF approved reusable food storage containers designed for your food storage needs.

October 10, 2005 (Follow-up)

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units and freezer units. Observed raw chicken stored improperly. As discussed, organize ALL refrigerators and freezers so that all RAW foods like chicken, beef, and eggs are stored BELOW and SEPARATED from all other foods.
  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. Observed raw foods not sorted by type. Organize the refrigerators and freezers as discussed.
  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 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the storage area. Observed bottled beverages stored on the floor.
  Elevate food storage onto NSF approved shelving or dunnage racks with minimum 6" legs or casters.
• 4-102.11B1 - Critical Repeat Observed plastic grocery store bags being used for storage of foods inside the Delfield 3-door refrigerator. Observed carrots stored inside a plastic take home bag.
  ALL foods shall be stored in NSF approved food containers that are constructed of food grade materials.
• 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. Tupperware containers, 2. Rubbermaid containers, 3. HiGh containers.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at RESTROOM lavatories used by food employees. **The manager shall discuss this issue with the property manager. It is not a requirement for the restrooms in an office building to provide hand washing signage, but it is highly recommended.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 12, 2005 (Routine)

• 2-301.14A - Corrected During Inspection Critical Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-302.11B - Corrected During Inspection Employee with fingernail polish or artificial nails observed handling exposed food while not wearing gloves.
  Ensure all employees who wear fingernail polish or artificial fingernails wear intact gloves that are in good repair when working with exposed food.
• 2-402.11A - Corrected During Inspection 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.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling washed produce and fruit using his bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. ALL employees shall be properly wearing and using clean gloves to handle foods.
• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a measuring cup lying inside the container of dry rice in the storage area.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop or utensil that is designed with a handle.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units and freezer units. Observed raw chicken stored improperly. As discussed, organize ALL refrigerators and freezers so that all RAW foods like chicken, beef, and eggs are stored BELOW and SEPARATED from all other foods.
  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.
• 3-302.12 - Repeat Unlabeled food containers of sugar, corn starch, rice, barley, etc.
  Label ALL 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.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed food scoops lying inside the containers of starch, sugar, salt, rice, etc. Observed the ice scoop stored on top of the ice machine.
  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 .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the storage area.
  Elevate food storage onto NSF approved shelving with minimum 6" legs or casters.
• 3-501.13 - Observed frozen foods such as cooked chicken and deli meats thawing at room temperature underneath the grill station.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17C - Critical The ready-to-eat (RTE) OPENED packages of commercially processed foods including but not limited to deli meat, cheese, shredded cheese, pork barbeque, and any other foods that you do not make from scratch are not properly dated for disposition after opening.
  Mark a "USE 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. FOR EXAMPLE, if the packages of foods are opened on 9/8/05 they can only be used through 9/14/05 and these dates shall be placed on the packages of food.
• 3-602.11B - Corrected During Inspection Insufficient information on the packaged foods for customer self service including: 1. cookie bars, 2. cookies, 3. pastries at the service line.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-101.111 - Repeat The following surface(s) are not corrosion resistant, nonabsorbent, and/or smooth: 1. inside the Everest 2-door refrigerator. The floor of the refrigerator is being lined with brown paper bags and/or card board.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Do NOT line any surfaces with other materials like aluminum foil, plastic wrap, card board, brown paper bags, etc.
• 4-102.11B1 - Critical Observed plastic grocery store bags being used for storage of foods inside the Delfield 3-door freezer.
  ALL foods shall be stored in NSF approved food containers that are constructed of food grade materials.
• 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevate the ice bucket off the floor in the kitchen.
  Milk crates and/or soda 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. Purchase NSF approved shelving units or dunnage racks for your storage needs.
• 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no WORKING or VISIBLE temperature measuring device located in the following units: 1. True sliding door refrigerator for beverages (including dairy products), 2. ice cream freezer.
  Provide a WORKING and VISIBLE 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.
• 4-502.11A - Corrected During Inspection Observed wood handled utensils like a butter spreader in a state of disrepair 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.
• 4-502.13A - Repeat Observed the following items reused for the storage of other foods: 1. tofu bucket(s), 2. card board boxes.
  Discontinue the reuse of ANY single-use containers, buckets, bread bags, or card board boxes for other food storage. Provide NSF approved reusable food storage containers designed for your food storage needs.
• 4-903.11A - Observed boxes of single service items like paper goods including coffee cups and/or lids stored on the floor near the cashier station.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11B - Repeat Clean ice bucket is observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11A - Corrected During Inspection Observed single service items such as styrofoam plates handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 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. Tupperware containers, 2. Rubbermaid containers, 3. Gladware containers, 4. Cuisinart mini 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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at RESTROOM lavatories used by food employees. **The manager shall discuss this issue with the property manager. It is not a requirement for the restrooms in an office building to provide hand washing signage, but it is highly recommended.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-201.11B - Corrected During Inspection Critical Observed Dawn dish soap stored above packaged foods in the storage area.
  Containers of ALL and ANY chemicals, detergents, toxic materials, and sanitizers shall be located in an area that is not above food, equipment, utensils, linens or single service items.

April 10, 2005 (Follow-up)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the Delfield single door freezer at the cook line. Keep ALL refrigerated and freezers organized as discussed.
  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.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed food scoops lying inside the containers of salt and dry rice. Remember, to store ALL scoops with the handle sitting UP, out of the food. Do NOT fill the container with food too much.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use. As discussed, provide a bucket with bleach water at each station in the establishment. Keep all wet cloths in the bleach water between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Observed raw shelled eggs sitting at the grill area. The eggs are not kept under refrigeration.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. As discussed, keep the eggs stored on ice when not kept inside the refrigerator.
• 4-101.19A - Repeat Observed wood handled utensils such as spatulas.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Replace any wood handled utensils with those constructed of a plastic or stainless steel handle.
• 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the ice cream freezer.
  Provide a working and visible 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.
• 4-502.13A - Repeat Manufacturer containers, buckets, bread bags, and card board boxes were observed reused for the storage of other various foods and items.
  Discontinue the reuse of ANYTHING for other food storage. Provide approved reusable food storage containers designed for your food storage needs. ALL equipment, food containers, etc. shall be NSF approved.
• 6-202.15 - Corrected During Inspection Openings to the exterior of the building are present along the FRONT door. Observed the door 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the restroom hand sinks. As discussed, ask the property maintenance company as to whether or not they can provide the signs in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Inadequate lighting was noted inside the Beverage Air sliding door refrigerator in the storage area. Manager stated she changed the light bulb. However the bulb still flickers. Have maintenance repair the lighting elements inside the unit as needed.
  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 - Observed the wall and base board paneling damaged behind the water heater.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment.
  Remove ALL unused and 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.

March 14, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Corrected During Inspection 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.
• 3-301.11C - Corrected During Inspection Observed plastic cups (measuring cups for rice) being used to dispense rice from the bulk container, therefore causing excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL bulk food containers shall be supplied with food scoops that are designed with a handle. Store the scoop in the food product with the handle sitting OUT of the food.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigerators and freezers. Organize the units as discussed.
  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.
• 3-302.12 - Unlabeled food bag of flour.
  Label ALL 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. NOTHING shall be stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Purchase NSF approved dunnage racks to elevate ALL food and beverages off the floor.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  Label ALL food containers with the name and "USE 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 - Corrected During Inspection The following surface is not corrosion resistant, nonabsorbent, and/or smooth: 1. brown paper bags lining the outside of the deep fat fryers to absorb splashing oil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the paper bags to prevent a possible fire. Do NOT line the equipment with any materials.
• 4-101.19A - Observed wood handled utensils such as butter knives, spatulas, etc.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Replace any wood handled utensils with those constructed of a plastic or stainless steel handle.
• 4-202.16 - Milk crates and/or soda crates found used for the following: 1. elevate buckets off the floor.
  Milk crates and soda 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. Provide NSF approved shelving units and/or dunnage racks to elevate items off the floor.
• 4-502.13A - Manufacturer containers, buckets, bread bags, and card board boxes were observed reused for the storage of other various foods and items.
  Discontinue the reuse of ANYTHING for other food storage. Provide approved reusable food storage containers designed for your food storage needs. ALL equipment, food containers, etc. shall be NSF approved.
• 4-901.11A - Observed clean equipment on shelves stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11B - Clean ice buckets for transporting ice were observed stored with the food-contact surface facing upward.
  Store ALL clean equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented to the consumer. It is recommended that you provide circular storage containers for the utensils.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.15 - Openings to the exterior of the building are present along the threshold of the door. Install a new door sweep.
  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.
• 6-303.11B - Inadequate lighting was noted inside the Beverage Air sliding door refrigerator in the storage area. Manager stated she changed the light bulb. However the bulb still flickers. Have maintenance repair the lighting elements inside the unit as needed.
  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.
• 6-501.110A - Corrected During Inspection Employees are not using the designated area for storage of all personal items.
  Employees shall use the designated area for storage of all personal items. Do NOT store jackets, cell phones, purses, etc. with food, equipment, utensils, single service items, and clean linens. Maintain separation.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove ALL unused and 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.
• 7-201.11A - Containers of paint, dish soap, and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of ALL and ANY chemicals, toxics, and detergents must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Remove any items such as paint from the premises now that your painting is complete.

February 15, 2005 (Pre-Opening)

• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf above 3 vat sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11B - Inadequate lighting was noted in the glass reachin refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused soft ice cream machine is in back hall area.
  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.

February 14, 2005 (Pre-Opening)

• 3-304.12 - Knives being kept in dirty container.
  Provide knife rack for knives.
• 4-202.16 - Wooden shelf is being used to store chemicals below 3 vat sink.
  Remove wooden shelf. Replace with smooth and easily cleanable, non-absorbent shelf.
• 4-402.11A - Caulk is coming loose on 3 vat sink.
  Re-caulk the 3 vat sink to the wall.
• 4-501.11A - The following equipment was observed as not working properly:1) Facing the soda machine, the left hand refrigeration unit of the salad bar is not maintaining 41F or less.2) The 3 comparment sink will not hold water because there are no sink stoppers.
  1) Repair the salad bar section to operate properly and maintain 41F or less.2) Provide stoppers for the 3 compartment sink
• 4-601.11C - The following is in need of cleaning:1) inside surfaces of glass reachin refrigerator.2) back edge of prep table in dry storage3) bottom shelf of prep table in dry storage4) shelf above 3 vat sink5) top of towel dispenser in kitchen area6) front surfaces of all three sinks at 3 vat sink7) can opener base attached to prep table by water heater.
  Clean listed items
• 4-701.10 -
  
• 4-702.11 - Critical There is no means of sanitizing clean utensils. There are no sink stoppers.
  Provide stoppers at the 3 compartment sink.
• 5-202.13 - Corrected During Inspection Critical The diameter of the air gap between the drainpipe of the sanitizer sink and the flood level rim of the floor drain is less than twice the diameter of the drainpipe from the sink.
  Provide an air gap with a diameter that is at least twice the diameter of the drainpipe and not less that 1 inch for proper backflow prevention by the air gap
• 5-203.14B - Critical There is not a backflow prevention device on water line serving the ice maker.
  Provide a backflow prevention device on the water line serving the ice maker.
• 6-501.11 - The following repairs are needed in the physical facility:1) repair wall in dry storage, above prep table - many small holes. PAINT same wall.2) paint wall in dry storage, behind sodas. Something was on the wall and removed. 3) Floor tile is missing around the grease trap4) Wall tiles are missing behind the grease trap. Add one more row of tiles.5) Wall tiles are broken above toaster oven.Replace tiles.
  Make all listed repairs.
• 6-501.12A - The following areas of the physical facility are in need of cleaning:1) floor behind 1DR freezer next to grill2) wall behind prep table in dry storage3) wall above prep table near water heater4) floor and wall under/behind prep table with toaster oven on it.
  Clean all listed areas