July 16, 2009 (Routine)

• 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.
• 0690 - Corrected During Inspection Food on floor in hobart freezer not being 6' off the floor
  Protect food from miscellaneous sources of contamination.

May 13, 2009 (Routine)

• 0380 - Corrected During Inspection 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)
  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.
• 2000 - Corrected During Inspection Clean styrofoam food containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the hand sink
  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

March 06, 2009 (Follow-up)

February 23, 2009 (Routine)

• 0380 - Critical Repeat 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)
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Corrected During Inspection Clean plastic bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2200 - Critical An air gap between the water supply outlet and the flood rim levelof the 2 bay sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

November 17, 2008 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 1800 - Corrected During Inspection The nonfood contact surface of the microwave has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

September 09, 2008 (Routine)

• 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)
  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.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

July 10, 2008 (Routine)

June 04, 2008 (Routine)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Corrected During Inspection @TABLEWARE@ were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2000 - Repeat @TABLEWARE@ were found stored @LOCATION@.
  Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Repeat Plastic cutlery were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3180 - @Physical structure@ in the @Location@ 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.

March 20, 2008 (Routine)

• 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.
• 1320 - There were no temperature measuring device located in the varios cold holding units .
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The Hobart and walk-in freezer were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the freezers 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2000 - Clean gambros were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Repeat @TABLEWARE@ were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.

March 02, 2007 (Routine)

• 1160 - Repeat 2-door slide unit is still missing a kickplate, if one is not availalbe, fabricate one.
  Alter or replace the location of the equipment or kick plate to permit easy accessibility for inspection and cleaning. (See 12 VAC 5-421-1100 5 A-C)
• 1570 - Repeat Walk-in freezers were observed in a state of disrepair and damaged. Heavy accumulation of ice in both units.
  Repair the freezers 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 freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level 3-bay sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Three drains observed in the floor trough.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.

January 09, 2007 (Follow-up)

• 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1160 - Repeat Kickplate is missing on 2 door slide cooler.
  Alter or replace the location of the equipment or kick plate to permit easy accessibility for inspection and cleaning. (See 12 VAC 5-421-1100 5 A-C)
• 1570 - Heavy accumulation of Ice in walk-in freezer and hobart freezer.
  Repair the freezers 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 freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: kinves and knife rack
  Clean and sanitize these surfaces for food contact.
• 1960 - Lids were found 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.
• 2020 - Catering trays/to-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (mailed by VDH to establishment). Need to add a poster to employees restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat Under and behind Taylor unit, donut cart, hood filters, lights above grill, ice machine (inside) air conditioner 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.
• 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.

October 13, 2006 (Follow-up)

• 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 animal food stored over ready-to-eat (RTE) food in the refrigeration unit. RE-organize front 2 door slide cooler so all PHF including eggs are below RTE 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Dry Storage - all items must be 6" off the ground to allow for easy for easy cleaning and to prevent the harborage of insects and rodents.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat BBQ hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical Repeat Date marking observed on some food, but not all. Please ensure that all food not consumed in 24 hours is date marked.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1160 - Repeat Kickplate is missing on 2 door slide cooler.
  Alter or replace the location of the equipment or kick plate to permit easy accessibility for inspection and cleaning. (See 12 VAC 5-421-1100 5 A-C)
• 1320 - Repeat There was no temperature measuring device located in the 2 door slide cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Chlorine test strips availble but establishment uses Quat.
  Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat Front slide cooler was observed in a state of disrepair and damaged. Observed the fan exposed. Cover so as not to cause injury.
  Repair the cooler 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: kinves and knife rack
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Single service spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (mailed by VDH to establishment)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat Under and behind Taylor unit, donut cart, hood filters, lights above grill, ice machine (inside) air conditioner 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.
• 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.

August 09, 2006 (Routine)

• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed 3-bay sink used improperly and also observed employee place soiled dishes directly into sanitizer.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 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 Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. RE-organize front 2 door slide cooler so all PHF including eggs are below RTE 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.
• 0550 - (ICE SCOOP) Dispensing utensils improperly stored between uses.
  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 and the container.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Dry Storage - all items must be 6" off the ground to allow for easy for easy cleaning and to prevent the harborage of insects and rodents.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat BBQ hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical Repeat Date marking observed on some food, but not all. Please ensure that all food not consumed in 24 hours is date marked.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1160 - Kickplate is missing on 2 door slide cooler.
  Alter or replace the location of the equipment or kick plate to permit easy accessibility for inspection and cleaning. (See 12 VAC 5-421-1100 5 A-C)
• 1320 - There was no temperature measuring device located in the 2 door slide cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Chlorine test strips availble but establishment uses Quat.
  Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Front slide cooler was observed in a state of disrepair and damaged. Observed the fan exposed. Cover so as not to cause injury.
  Repair the cooler 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kinves and knife rack
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Single service spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical The handwashing facility located at the kitchen 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 garbage can preventing its use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (mailed by VDH to establishment)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat Under and behind Taylor unit, donut cart, hood filters, lights above grill, ice machine (inside) air conditioner 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.
• 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.
• 3340 - Critical Repeat Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3460 - Critical Medicines are located near a food prep area.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

September 02, 2005 (Follow-up)

• 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.
  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.
• 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the store room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical free standing hot holding unit food temperatures are not maintained at 140 degrees F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

August 10, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the store room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Open drink container observed located over food preparation area.
  Protect food from miscellaneous sources of contamination.
• 0820 - Critical Crock pot hot holding shreaded pork at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 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.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1780 - Critical Repeat Equipment food contact surfaces/utensils were not observed cleaned after contamination occurred.
  Clean food contact surfaces of equipment and utensils at any time of the operaton when contamination may have occurred.
• 1800 - Repeat The nonfood contact surface of the shelving on top of the display case and on areas of the wall at food prep area were observed with an acumultion of dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean styrofoam single service food containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Single service plasticware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service plasticware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3180 - Repeat Floors under the microwave table, dish table and ice machine 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Containers of chemical cleaners and medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical cleaners and medicines must be located in an area that is not above food, equipment, utensils, linens or single service items and spaced or partitioned from food.
• 3450 A - Critical Tracking powder pesticides are being used in the establishment
  Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.

August 05, 2004 (Routine)

• 1800 - The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items above the surface of the floor.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 1570 - EQUIPMENT was observed in a state of disrepair and damaged.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Physical structure is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure 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.
• 0790 - Improper methods used to thaw POULTRY.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the food contact surfaces of the EQUIPMENT.
  Clean and sanitize these surfaces for food contact.

September 29, 2003 (Routine)

• 1780 - Critical Surfaces of the EQUIPMENT were observed soiled with accumulations of grime and debris.
  Clean the surfaces of the EQUIPMENT.
• 2860 - Shelving not easily cleanable.
  Seal shelving so it is easily cleanable.
• 1320 - The temperature measuring device located in the EQUIPMENT is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 0390 - Critical The ice used as a food also used as a cooling medium.
  Discontinue using food ice as a cooling medium.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: backsplash of soda fountain, interior of display case, interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 3180 - Physical structure 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.