July 30, 2009 (Follow-up)

• 4-301.14 - Insufficient ventilation of the hood system observed over left stove
  Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam.
• 5-103.11(A) - Corrected During Inspection Critical The water source and system serving this food service establishment has been interrupted.
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment; water temperature observed was 85F at 3C sink. Final temperature observed 105F

July 28, 2009 (Routine)

• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils etc.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: knives placed vertically at edge of refrigeration
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the sanitized food preparation table or cooking equipment
• 3-304.14(B)(1) - Improper storage of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: lengua and yucca.
  Any refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-501.11(A) - The upright refrigeration units were not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: sample ceramic plates run through dish machine
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine; manually set up sanitizer solution per handout provided until technician repairs unit
• 4-903.11(C) - Take out containers were observed stored unprotected on shelving unit
  The single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 7-102.11 - Critical Repeat Working containers of degreaser was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

March 20, 2009 (Critical Procedures)

• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken/lengua
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: grill tongs that had not been sanitized due to low chlorine level
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

November 13, 2008 (Routine)

• 2-103.11(D) - Corrected During Inspection Handwashing procedures not monitored, no handsoap found at handsink, only dish soap and hand sanitizer present
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not monitoring sanitizing of equipment and utensils.
  The Person in Charge shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored over steak in freezer
  If using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temp), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temp), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temp).
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: soap and potatoes on stove found at 120F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef medallion in Glencoe Star unit at 48F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 4-301.11 - Repeat The Glencoe star unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 4-501.11(B) - The door gaskets of the two door Glenstar unit is torn
  Equipment components such as door gaskets shall be kept intact, in accordance with manufacturer's specifications.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: sample utensils run through dish machine
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine; please also consider lowering water heater adjusted temperature so that sink reading is 110-120F. The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Repeat Observed wall section over the south oven damaged; observed peeling wall surface in mop sink room
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floors and mop sink walls are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-201.11(A) - Corrected During Inspection Critical Observed cleaning solution on shelf over shelf where oatmeal container was located
  All poisonous and toxic materials shall be stored to prevent contamination of food and equipment; in addition, items are labelled but labels are smeared and not easily readable, please REPRINT

July 23, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food foods. Observed raw beef stored over cooked chicken in the Bev Air prep unit.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: observed tongs hanging from oven handles where contamination by employees clothing is likely.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(A) - Corrected During Inspection Wiping cloths improperly used for the following activity: under cutting board to prevent the board from sliding while in use.
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-304.14(B)(1) - Corrected During Inspection Observed several wet wiping cloths stored on shelf by 3 compartment sink.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.14(A)(1) - Corrected During Inspection Critical Observed boiled potatoes in a large stock pot sitting out at room temperature by the grill. According to the CFM, the potatoes were boiled at 11 AM. Boiled potatoes were observed between 83-92F. Note: Potaotes were discarded.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced and diced tomatoes at 55F. Also observed raw beef at 49F in the Glenco 2 DR upright cooler. Note: Tomatoes were discarded. Raw beef relocated to the Glenco freezer.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.19 - The shelves of two prep tables located across from the Glenco refrigerator and freezer are made of wood or rusted.
  Paint the shelves.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 1) Delfield 1 DR cooler 2) Glenco 2 DR upright cooler
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.114(A) - Corrected During Inspection Critical Observed chlorine in sanitizer bucket at 0 ppm. Note: CFM and employee were guided by EHS as they set up the sanitizer bucket. Chlorine was observed at 50 ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: 1. 25mg/L with a pH below 10 at 120f, 2. 50mg/L with a pH below 10 at 100f or pH below 8 at 75f, 3. 100mg/L with a pH below 10 at 55f.
• 4-601.11(A) - Corrected During Inspection Critical Observed multiple knives with dried food debris on the wall magnet.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 5-205.11(A) - Corrected During Inspection Observed a large bag of bread in the kitchen handsink.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the rear door leading to the dumpsters.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at ktichen hand sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at handwashing sinks in the women's restroom and the kitchen hand sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed numerous cracked and missing tiles in the kitchen.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

January 30, 2008 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee dispensed soap into her hands and scrubbed without first rinsing hands/arms with warm water. Employee also did not scrub for at least 20 seconds. Note: Proper hand washing was demonstrated by the EHS.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: 1)cooked peanut sauce in the Bev Air prep unit. 2) picante sauce in the Delfield cooler. 3) cut potatoes in the Glenco cooler.
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: french fries at 113F in the fryer basket. Note: Fries were discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bologna at 62F. Note: Bologna was re-located to the freezer for rapid cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(B) - Critical The following raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement: steaks. Note: CFM stated that she will have the menus reprinted within 30 days.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: items washed in the 3 compartment sink.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat When tested, no sanitizer was found in the sanitize basin. The employee had the sink set up as wash, sanitize, rinse. Chlorine was detected in the rinse basin of the 3 compartment sink.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

June 20, 2007 (Follow-up)

• 4-501.11(B) - Repeat Both fan guards are missing from the coolers in the reach in freezer presenting a serious hazard of potential injury to employees. Shelves in refrigeration units are rusted. Guards are to be made in the next day or so.
  Provide new fan guards as soon as possible be careful until guards can be installed. Replace rusted shelves before next inspection.
• 4-603.14(A)-(B) - Repeat Employee is not using the three vat sink properly.
  Instruct the employee in the proper method to use for washing items in the three vat sinks.
• 6-501.111(B) - Repeat A few roaches were observed in the across from the refrigeration units. Treatment was done yesterday and might account for some of the remaining activity. The pest control operator will return within a day or two to check and followup as needed.
  Have pest control company revisit to evaluate and further treat for roaches as needed It may be necessary to increase the frequency of visits to eliminate the problem.

June 18, 2007 (Routine)

• 12.1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Ice cooler used to store food.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Beef, chicken, potatoes in Glenco refrigerator are above 41 f
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Delfield reach in refrigerator , Glenco reach in refrigerator
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - Both fan guards are missing from the coolers in the reach in freezer presenting a serious hazard of potential injury to employees. Shelves in refrigeration units are rusted..
  Provide new fan guards immediately and before reopening the restaurant.
• 4-502.11(A) - The hot mitts are damaged.
  Discard and replace the hot mitts.
• 4-603.14(A)-(B) - Employee is not using the three vat sink properly.
  Instruct the employee in the proper method to use for washing items in the three vat sinks.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 5-205.15(B) - Critical The hand sink in the front kitchen is not functioning. The food sink faucet is dripping, The hand sink in the women's toilet room is not draining at a sufficient rate. Have the drain cleared.
  Repair or replace the hand sink before reopening the restaurant. Complete plumbing repairs before reopening.
• 6-202.15(A)(1)-(3) - The rear door is not properly protected from entry of insects or rodents.
  Replace weatherstripping to make door insect and rodent proof.
• 6-501.11 - Shelves in the kitchen are not smooth and cleanable.
  Refinish and paint the shelves to make them cleanable.
• 6-501.111(B) - There is a heavy infestation of roaches among the dry storage items across from the refrigeration units.
  Have pest control company visit to evaluate and treat for roaches. It may be necessary to increase the frequency of visits to eliminate the problem.
• 6-501.114(A) - Corrected During Inspection Box of toys for the owners son is on a preparation table in the kitchen.
  Keep the toys out of the kitchen.
• 7-201.11(B) - Corrected During Inspection Critical Container of spray cleaner stored on wine rack
  Remove the cleaner from the wine rack

February 21, 2006 (Follow-up)

February 14, 2006 (Follow-up)

• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.16B - Corrected During Inspection Critical Repeat Beef, eggs, potatoes cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Remove potentially hazardous foods from Glenco refrigerator until it is repaired.
• 4-101.11D - Repeat Shelf over prep unit is made of floor tiles which are chipped and not easily cleanable.
  Resurface this area with a durable and smooth surface.
• 4-102.11A1 - Critical Repeat Grocery type plastic bags are being used as storage containers for foods.
  Obtain and use approved food storage containers.
• 4-204.112B - Accurate thermometers are needed in Glenco and Delfield refrigeration units.
  Provide thermometers for Glenco and Delfield units.
• 4-301.11 - Repeat The Glenco Refrigerator is not maintaining the proper cold temperature of 41 F.
  Adjust or repair this unit to allow it to maintain 41 F temperatures. I will return to verify the corrections to these units.
• 4-501.11B - Repeat Two compressor fans in Glenco unit are not guarded with proper cover. This is a dangerous situation for employees.
  Replace the missing fan covers immediately to prevent injuries to employees.
• 6-202.15 - Repeat The weatherstripping is damaged and not effective. This is in part due to how the door meets a raised concrete surface outside the kitchen.
  Replace the weatherstrippng and modify the outside surface to allow the door to open properly.

February 10, 2006 (Routine)

• 2-301.14A - Corrected During Inspection 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. Hands to mouth.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meat observed stored over tomatoes in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over sausage and beef or pork in refrigerator
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the Kitchen. Bread crumbs, meats in refrigerator..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.12F - Corrected During Inspection Bread stored in bag under the hand sink.
  Do not store foods under the hand sink to prevent contamination.
• 3-501.16A - Corrected During Inspection Critical Rice, potatoes, cooked meat, are hot holding at improper temperatures.
  Discard the food at these temperatures for more than 2 hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Hard boiled eggs are cold holding at improper temperatures. Shell eggs stored at room temperature.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Make sure that the food is at the correct cold holding temperature before placing in the storage unit.
• 4-101.11B - Food containers are non NSF approved soft plastic containers. These are difficult to clean and are easily damaged.
  Obtain NSF approved hard plastic or metal food storage containers.
• 4-101.11D - Shelf over prep unit is made of floor tiles which are chipped and not easily cleanable.
  Resurface this area with a durable and smooth surface.
• 4-102.11A1 - Critical Grocery type plastic bags are being used as storage containers for foods.
  Obtain and use approved food storage containers.
• 4-301.11 - Repeat The Glenco Refrigerator and the Delfield refrigerators are not maintaining the proper cold temperature of 41 F.
  Adjust or repair these units to allow them to maintain 41 F temperatures. I will return to verify the corrections to these units.
• 4-501.11A - The warmer for the rice is not working properly.
  Repair or replace the warmer and in the mean time keep foods hot by other means.
• 4-501.11B - Repeat Two compressor fans in Glenco unit are not guarded with proper cover. This is a dangerous situation for employees.
  Replace the missing fan covers immediately to prevent injuries to employees.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of food. Paprikaw container for sugar or salt.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Utensils are stored in a plastic container with an accumulation of soil in the bottom. The salt container is soiled and not approved for use.
  Clean the utensils and the container and do not use unapproved food containers for storage of food items.
• 4-601.11C - Storage shelving in kitchen needs to be cleaned.
  Clean the shelves.
• 4-903.11A - Single use containers stored under the hand sink in kitchen.
  Do not store supplies under the hand sink.
• 6-202.15 - Repeat The weatherstripping is damaged and not effective. This is in part due to how the door meets a raised concrete surface outside the kitchen.
  Replace the weatherstrippng and modify the outside surface to allow the door to open properly.

July 27, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Coleman type coolers used for ice, coffe maker in kitchen.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-204.112D - Corrected During Inspection Repeat The remote temperature measuring device on the Delfield unit is not working. Another thermometer has been substituted.
  Repair or replace the device and in the mean time place a thermometer in the unit.
• 4-501.11B - Repeat The fan guard in the Glenco is missing exposing employees to possible accident with fan blades. Parts have been obtained for the repair later today. Shelves in the Glenco refrigerator are rusted.
  Replace the fan guard.Replace the rusted shelves.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.15 - Repeat Weatherstripping on rear door is not insect proof.
  Replace the weather stripping.
• 6-301.13 - Repeat Handwashing Aids and Devices have been installed at the food preparation sink.
  Remove handwashing aids and devices from the food preparation sink.
• 6-303.11C - Repeat Light bulb burnt out in Glenco freezer unit.
  Replace the light bulb

July 27, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Coleman type coolers used for ice, coffe maker in kitchen.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.12 - Corrected During Inspection Repeat Food tongs stored on oven handle so that it touches clothing of employees.
  Store tongs so they are not able to be soiled.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Foods in the Glenco cooler cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.11D - Repeat Metal banded brush in use in the kitchen.
  Use only approved non metallic brush in kitchen.
• 4-204.112D - The remote temperature measuring device on the Delfield unit is not working.
  Repair or replace the device and in the mean time place a thermometer in the unit.
• 4-301.11 - Glenco refrigeration unit is not maintaining 41 F.
  Have unit repaired to maintain food at 41 F
• 4-501.11B - Repeat The fan guard in the Glenco is missing exposing employees to possible accident with fan blades. Shelves in the Glenco refrigerator are rusted.
  Replace the fan guard.Replace the rusted shelves.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.15 - Repeat Weatherstripping on rear door is not insect proof.
  Replace the weather stripping.
• 6-301.13 - Handwashing Aids and Devices have been installed at the food preparation sink.
  Remove handwashing aids and devices from the food preparation sink.
• 6-303.11C - Light bulb burnt out in Glenco freezer unit.
  Replace the light bulb
• 6-501.114A - Large outdoor lights found on prep table.
  Remove the lights from the food preparation area.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaner sprays 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.

January 19, 2005 (Routine)

• 12.1-12A - Corrected During Inspection Critical There wasno Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. Make sure a certified food manager is present during all hours of operation of the kitchen and the restaurant.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Two household use ice coolers are used for ice or food storage Food processor, blender, Microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. There are other ways to heat items in the kitchen so special microwave for staff is not necessary.
• 2-401.11A - Corrected During Inspection Critical A food handler was observed eating in the kitchen.
  Do not allow eating in the kitchen area.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.13 - Corrected During Inspection Observed meat thawing in sink without being covered with running water..
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-101.111 - Shel under prep table is made of plywood which is diffucult to clean and is absorbant.
  Replace the shelf or seal with an approved paint or other coating.
• 4-101.11A - Corrected During Inspection Critical Refuse grade plastic bags used for food storage.
  Use only food grade refuse bags for storage of food.
• 4-101.11D - Metal banded food brushes found in kitchen. These brushes are not effectively cleaned. Pegboard is used to hang glasses. The pegboard has numerous small holes which makes it difficult or impossible to clean effectively.
  Replace brushes with approved brushes.Replace the pegboard with an effectively cleanable material.
• 4-204.112B - Repeat Temperature measuring devices missing or not working properly in some units.
  Provide accurate working thermometers for all cooling units.
• 4-501.11B - Fans in the Glenco cooler are not protected and present a serious injury hazard to employees who could accidently get hands or fingers in contact with the fans.Shelves in refrigerators are peeling and rusting.
  Provide covers for the fans to prevent possible injury.Replace damaged shelves.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 5-205.15B - Repeat The drain to the kitchen hand sink leaks badly resulting in loss of use of this important sink. Hot water was turned off at two hand sinks.
  Have the sink drain repaired quickly to restore use of the hand sink.Make sure hot water is available at all times at hand sinks.
• 6-202.11A - Lights bulb(s) in the Glenco unit are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the rear door.
  Protect the food establishment against the entry of insects and rodents by replacing the weatherstripping to prevent entry of insects or rodents. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 7-202.12A - Corrected During Inspection Critical Raid Insecticide found in the kitchen.
  Remove the unapproved insecticide from the kitchen and contact pest control company to treat any insect problems.

July 21, 2004 (Routine)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sunbeam Microwave oven
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.12 - A plastic bowl was observed being used as a scoop in the white rice.
  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 .
• 4-204.112B - There was no temperature measuring device located in the Beverage Air prep unit.
  (Corrected during inspection) 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.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: steak
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-202.16 - The nonfood contact surface of the shelving units were observed lined with towels and 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.
• 5-205.15B - Critical The water was observed turned off at the handsink and prep sink at the beginning of today's inspection.
  (Corrected during inspection) Plumbing systems and components shall be maintained in good repair.
• 5-203.14B - Critical The manager on duty stated that a hose is attached to the prep sink for cleaning with no backflow prevention device.
  Provide backflow prevention device so that when a hose is attached, there is no risk of backflow in to the public system.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the Omega 5 chemical sanitizing dishmachine.
  (Corrected during inspection) 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. To minimize workload you can move to all single service utensils.
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 6-501.111C - Critical Methods are not being used to control pests due to the presence of one (1) roach by the three compartment sink.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-202.15 - Openings to the exterior of the building are present along the back door.
  Replace weather stripping to 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.
• 4-101.19A - Shelving units were observed constructed with bare wood.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 3-501.16A - Critical Chicken, Rice, and Potatoes hot holding at improper temperatures (128F, 100F, 131F)
  (Corrected during inspection) Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.