April 07, 2009 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking container stored on food prep table at salad station in a manner that may contaminate food, food contact surfaces or utensils. (Drink was discarded)
  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.
• 0820 A 1 - Corrected During Inspection Critical The following foods are hot holding at improper temperatures on steam table: 1. mashed potatoes at 116F IT (reheated to 169F IT), 2. cooked onions at 131F IT (reheated to 175F IT). Water was added to the steam table and the temperature of the steam table was adjusted to maintain foods at 135F or above.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 3320 - Corrected During Inspection Critical Original containers of unknown chemical does not have a legible manufacturer label. Labels had been removed and PIC stated that it may be containers of bleach. PIC discarded these containers.
  Provide manufacturer's label on containers of chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.

November 12, 2008 (Routine)

• 0380 - Corrected During Inspection Critical Observed dented cans of ketchup and pumpkin on dry storage shelf. (removed)
  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.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods, such as hamburgers and Bearnaise sauce with raw egg, that may be served raw and/or undercooked. This was discussed with PIC during inspection on 4/25/2008.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1550 - The following equipment is not sealed to adjoining equipment or walls: 1. handsink/work table adjacent to dishwashing area, 2. handsink in rear food prep area.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket to the Dessert reach in cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. hood system, 2. exterior of oven.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - The following physical structures are not maintained in good repair: 1. wall next to handsink adjacent to dishwashing area, 2. walls in dishwashing area, 3. wall next to slicer and rear hand sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: 1. floor and floor/wall junctures around fryers, 2. air vent and ceiling around air vent above food prep area.
  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.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic material, such as Contact Insecticide, found in the food establishment. (discarded)
  Remove unnecessary poisonous or toxic materials.

April 25, 2008 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the salad reach in cooler: 1. shredded cheese at 45F IT, 2. turkey at 45F IT, 3. sliced tomato at 44F IT. (PIC adjusted the temperature on this unit)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3330 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3380 - Corrected During Inspection Critical The quaternary ammonia sanitizer used to sanitize the soda gun was too strong - 400 ppm. (Employee adjusted the level to 200 ppm)
  Ensure that the quaternary ammonia sanitizer concentration is at a level of 200 ppm.

October 24, 2007 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Butter scoop stored in water at room temperature. (removed)
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical The following foods in the salad reach in cooler are cold holding at improper temperatures: 1. bleu cheese dressing at 45F IT, 2. shredded cheese at 49F IT, 3. sliced tomatoes at 46F IT. All potentially hazardous foods were removed from this unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 - Corrected During Inspection Critical Mashed potatoes in warmer on cook line at 122F IT - hot holding at improper temperatures. (Mashed potatoes were reheated to 168F IT)
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1060 - Corrected During Inspection The nonfood contact surface of the cloth used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. (removed)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door gasket of the Dessert Reach in cooler is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. top interiors of the white microwave and the microwave on cook line, 2. soda gun in bar.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. hood system, 2. exterior of cooking equipment, 3. gaskets of refrigeration units on cook line, 4. ice scoop container in bar (corrected), 5. large fan in kitchen adjacent to cook line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - The following physical structures are not maintained in good repair: 1. wall behind hand sink next to slicer, 2. cracked coving tile next to fryers, 3. coving tiles unattached from the wall behind soup warmer, 4. wall behind dishwashing machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: 1. floors and walls under and around cooking equipment, 2. walls in dishwashing area, 3. floors under and around equipment in back storage area where ice machine and 2-door reach in freezer is located, 4. floors under and around equipment in the bar area.
  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.
• 3340 - Corrected During Inspection Critical Glass cleaner stored on prep table shelf next to frosting and utensils.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 02, 2007 (Other)

April 26, 2007 (Critical Procedures)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food, such as sandwich buns, 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.
• 0850 - Corrected During Inspection Critical Bearnaise sauce 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.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.

March 29, 2007 (Other)

October 13, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can of ketchup on dry storage shelf. (removed)
  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.
• 1320 - Repeat There was no temperature measuring device located in several refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda holsters and gun in bar area.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the hood system 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.
• 3080 - Repeat Less than 50 foot candles of light was noted under the hood system (30 foot candles).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat Wall behind the dishwashing machine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 07, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before donning gloves. Employee failed to wash hands after touching raw steak and before touching bread.
  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.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Dented cans of chili sauce and pineapples on storage shelf.
  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.
• 0430 - The unshucked oysters are not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food, such as hamburger buns, 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.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense fry mix.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored over raw whole beef.
  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.
• 0470 A 4 - Observed uncovered foods in the walk in cooler and dessert cooler.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers, such as oil in spray bottle at grill, breading, and bulk food items.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses. Scoops stored in the bulk food product.
  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 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored in sanitizer at 10 ppm chlorine.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Breading for oysters, shrimp, and crab is not sifted every 4 hours or held at 41F or colder.
  Protect food from miscellaneous sources of contamination.
• 0760 - Corrected During Inspection Critical The unsliced portions of roast beef was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Roast was at 84F IT. (discarded)
  Remaining unsliced portions of roasts of beef may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 12 VAC 5-421-700B.
• 0810 - The methods used for cooling were not adequate. PIC advised that whole roasts are cooked and cooled by wrapping and placing whole roast in the walk in cooler.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Half and half at wait station at 66F ST - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical The following foods are hot holding at improper temperatures: 1. Bearnaise sauce at 93F ST, 2. Butter at grill at 111F ST, 3. mashed potatoes at 132F IT.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods, such as the Bearnaise sauce.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 0870 - Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
  Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
• 0960 1 - Critical The food contact surface of the plastic rubbermaid container used to store flour is not safe.
  Repair or replace the container with a food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the steel wool sponges 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.
• 1150 - The nonfood contact surfaces of the milk and soda crates used to elevate food in the walk in cooler are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in several refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1350 - The temperature measuring device for the warewashing machine is missing.
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 1570 - Unused or non-functioning equipment, such as cappuccino machine, not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: 1. cracked white container, 2. carbon accumulation on stovetop, 3. teflon coating chipping from frying pans, 4. cracked ice scoop.
  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.
• 1580 - The cutting board on prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1750 - Manufacturer containers of oysters and sour cream were observed reused for the storage of food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. ramekins, 2. interior of ice machine, 3. top interior of white microwave, 4. top of both mixers, 5. several dirty utensils in storage, 6. soda guns and holsters in bar area.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. gaskets of sandwich prep units, 2. utensil storage containers, 3. exterior of cooking equipment, 4. exterior of ice machine, 5. prep table in dishwashing area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Ramekins 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.
• 2000 - Clean plates 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 level of the "Coke" beverage dispenser 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.
• 2740 - Several weeds were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2840 - Carpeting as floor covering in wait station.
  Remove carpeting and replace with approved floor material.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not self closing.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
  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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign is not provided in women's restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 50 foot candles of light was noted under the hood system (25 foot candles). Several burnt out hood lights.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - Several holes in the floors, walls, and ceiling of the back storage area. Wall behind the dishwashing machine in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: 1. floors under and around cooking equipment, 2. floors, walls, and ceilings in back storage area, 3. floors and wall under and around dishwashing area.
  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.
• 3240 - Handwashing facilities are not maintained. Faucet handle missing at handsink next to slicer.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused equipment stored at the back door of the facility.
  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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of cleaning products not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Corrected During Inspection Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Glass cleaner stored above equipment in wait station. Window cleaner stored with clean bar equipment.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. Insecticides observed in dishwashing area.
  Remove unnecessary poisonous or toxic materials.
• 3380 - Critical The chlorine sanitizer in the dishwashing machine is too strong - 200 ppm.
  Ensure that the chlorine sanitizer in the dishwashing machine is between 50-100 ppm.
• 3490 - Corrected During Inspection Personal care items stored in such a way that they could contaminate food and equipment. Diaper rash ointment stored with food and equipment above slicer. Hydrogen peroxide and first aid kit stored over soups on steam table.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

March 08, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef and shrimp in the walk in cooler.
  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.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over produce in the walk in cooler.
  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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration (0 ppm).
  Adjust the chlorine sanitizing solution to a level between 50-100 ppm in the dishwashing machine.

September 16, 2005 (Routine)

• 2350 ii - Plumbing connections under the newly installed hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3240 - Handwashing facilities near the dishwashing machine are not maintained in good repair (faucet handles broken).
  Keep handwashing facilities clean and maintained to encourage proper handwashing.