October 16, 2009 (Routine)

• 0820 A 2 - Critical Tuna salad, sliced tomatoes, seafood salad cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2350 ii - Hot water not immediately available at kitchen handsink. It took at least 5 minutes for water to become hot.
  Repair and maintain all plumbing components and fixtures.
• 2650 - There is no refuse container at the area immediately adjacent to the hand sink.
  Provide a refuse container for the disposal of paper towels at the service area hand sink.

July 10, 2009 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1790 - Corrected During Inspection The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

April 24, 2009 (Follow-up)

April 16, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 167 degrees F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2350 ii - Repeat No hot water at handsink.
  Repair and maintain all plumbing components ans fixtures.
• 2650 - There are no refuse containers at the area immediately adjacent to the kitchen hand sinks.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sinks.

January 14, 2009 (Follow-up)

January 06, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (after handling soiled tableware)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. (box of bread)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Liquid eggs cold holding at improper temperatures. Operator discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2350 ii - Repeat Water at handsink takes approx. 3 minutes to become warm.
  Repair and maintain all plumbing components ans fixtures.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the waffle station.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

September 18, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (raw ground beef above ham)
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2350 ii - No hot water available at one kitchen hand sink.
  Repair and maintain all plumbing components ans fixtures.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (stored above food handlers' gloves)
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 09, 2008 (Routine)

• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Lid on the ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

February 29, 2008 (Routine)

• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2020 - Repeat Utensils in the dish area were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2350 - Critical No hot water at the handsink.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3100 - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. (coat on food rack)
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3180 - Floor in the walk-in noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 19, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw liver over cooked 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.(walk-in freezer and refrigerator)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Tuna salad and chicken salad cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the Parve lowboy.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the reach-in to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 3180 - Repeat Floor in the ice machine room noted in need of cleaning. Wall around the dish machine is moldy.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. (apron stored on food container in dry storage)
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

August 02, 2007 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. onions, corn meal, potatoes and box of banana.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Clean mixer pot was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3180 - Wall is moldy around the drain table of the three compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 24, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Salomon hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1450 - Reach-in not holding cold at 41 degrees.
  Provide reach-in necessary to maintain food items at proper temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1600 - The top surface of the mechanical warewashing machine is soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 19, 2007 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3180 - Floor of the walk-in freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 26, 2006 (Routine)

• 0480 - Corrected During Inspection Repeat Unlabeled food containers. (salt)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 2000 - Repeat Clean mixer pot were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Repeat Single service items observed unprotected from contamination. (upright)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 24, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 - Critical Food employee failed to wash his or her hands. Employees wiping hands on soiled towels.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0480 - Repeat Unlabeled dry food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Milk stored on the floor or food stored less than 6" above the floor.
  Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Tuna, pasta, and chicken salad cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: liquid spillage in the bottom of the freezer.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the prep area
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3270 - Harborage conditions exist of fruit flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 20, 2006 (Routine)

• 0480 - Repeat Unlabeled dry food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1060 - Repeat The nonfood contact surface of the linen under the cutting board 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.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean pans were observed stored with the food-contact surface facing upward under the ventilation hood.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the store room with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2040 - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 3030 - No disposable towels were provided at the hand washing lavatory at the front prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 20 foot candles of light was noted in the Traulsen freezer.
  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
• 3180 - The ceiling vents in the prep area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

September 22, 2005 (Routine)

• 0160 - Critical Repeat Food employees failed to wash his or her hands before engaging in food preparation and handling, after eating and after handling soiled utensils activities 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.
• 0220 - Critical Repeat A food service worker was observed eating in the kitchen in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All personnel who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Repeat Raw eggs food stored over ready-to-eat (RTE) food in the 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the Delfield refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the can opener blade
  Clean and sanitize these surfaces for food contact.
• 1790 - The interior top of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 1830 - Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 2040 - Unused table settings not removed from the table when a new consumer was seated were not cleaned and sanitized.
  Due to exposure of unused table settings to contamination by prior consumer, clean and sanitize all table settings prior to service of a new consumer.
• 2040 - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 2650 - There is no refuse container at the area immediately adjacent to the employee hand sink.
  Provide a refuse container for the disposal of paper towels at the employee hand sink.
• 3100 - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3170 - The wall in the dish wash room is poor repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

May 25, 2005 (Routine)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils an 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.
• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - 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.
• 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the 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.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - The nonfood contact surface of the styrofoam cup used to store sugar is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the Delfield refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1730 - The thermometer on the Continental refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the interior bottom of the refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3100 - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

May 25, 2005 (Routine)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils an 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.
• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - 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.
• 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the 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.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - The nonfood contact surface of the styrofoam cup used to store sugar is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the Delfield refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1730 - The thermometer on the Continental refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the interior bottom of the refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3100 - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

February 11, 2005 (Routine)

• 0160 - Critical Food handlers failed to wash his or her hands before engaging in food preparation, after eating and after handling soiled utensils or after engaging in an 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.
• 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Repeat Wiping cloths improperly stored between use at the service line.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0650 - The desserts on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0820 - Critical Repeat The pasta noodles hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical Repeat Melons and pears cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
  Adjust the sanitizing solution to a minimum temperature of 75F.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: the meat slicer and the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - The forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store the forks with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical Repeat The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.

November 23, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0610 - Coffee stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 2310 - Critical The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use. CORRECTED
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) tuna. CORRECTED
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0570 - Wiping cloths improperly stored between use. CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1910 - Clean table napkins stored on the floor. CORRECTED
  Remove clean linen from the floor.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide QUATS at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

November 23, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0610 - Coffee stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 2310 - Critical The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use. CORRECTED
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) tuna. CORRECTED
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0570 - Wiping cloths improperly stored between use. CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1910 - Clean table napkins stored on the floor. CORRECTED
  Remove clean linen from the floor.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide QUATS at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

July 19, 2004 (Routine)

• 3030 - No disposable towels were provided at the hand washing lavatory.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0450 C - Improper scoop in the coffee. It has no handle.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade. Corrected.
  Clean and sanitize these surfaces for food contact.
• 0820 - Critical Cut melon (cantaloupe) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

July 19, 2004 (Routine)

• 3030 - No disposable towels were provided at the hand washing lavatory.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0450 C - Improper scoop in the coffee. It has no handle.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade. Corrected.
  Clean and sanitize these surfaces for food contact.
• 0820 - Critical Cut melon (cantaloupe) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

April 15, 2004 (Routine)

• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator. The light bulb was out.
  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
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs over cantaloupe. Corrected.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

April 15, 2004 (Routine)

• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator. The light bulb was out.
  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
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs over cantaloupe. Corrected.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

March 18, 2004 (Pre-Opening)

• 3080 - Less than 20 foot candles of light was noted in the low boy 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2890 - Light bulbs in reach-in refrigerator and reach-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

March 18, 2004 (Pre-Opening)

• 3080 - Less than 20 foot candles of light was noted in the low boy 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2890 - Light bulbs in reach-in refrigerator and reach-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.