April 28, 2009 (Critical Procedures)

Violation: 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 as follows: raw chicken over ready to eat foods in prep unit, shrimp over french fries in freezer.
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.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Handouts on foodborne illness and food storage given.
Women's restroom out of order. It is scheduled to be repaired today.
Men's restroom had no paper towels. Please keep it stocked with paper towels.
Bleach at 50-100 ppm.
Many of the foods had been recently prepared earlier in the day - ex. cooked chicken, sliced deli meat. It is recommended that you cool on ice before placing in the prep unit. You may need to purchase larger bins to hold ice for cooling foods.
If you have any questions, please feel free to contact me.

August 19, 2008 (Routine)

Violations:

• 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 over beef. Also raw meat was stored over other foods in the Pepsi cooler and in the prep refrigerator
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-305.11(A)(3) - Corrected During Inspection Oil container stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-201.11 - Corrected During Inspection Raw meat is stored in the Pepsi cooler. The Pepsi cooler is not designed and constructed to hold raw foods; it is meant for sodas and packaged goods only
  keep- raw foods in another, commercial refrigerator
• 4-501.11(B) - the soap dispenser at the hand sink is loose
  repair the dispenser or replace it; a container of pump liquid soap is acceptable
• 4-502.13(A) - Repeat Manufacturer containers (spice containers) and bread wrappers were observed reused for the storage of other foods.
  Manufacturer containers (and bread wrappers) may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: container holding the ice scoop, underside of grill.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. note: grease accumulations may attract insects
• 43.1-1-5(f) - Repeat The Betty Crocker toaster and the ice cream freezer are intended for household use only and not approved for use in a commercial food establishment:
  Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program
• 5-402.11(A) - Critical A direct connection exists between the drain lines of the washing and rinsing vats of the three vat sink and the (recently installed) grease trap.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or keep the door closed.
• 6-501.12(A) - there is some debris, crumbs under equipment
  sweep and clean under equipment

Comments:
This is a routine inspection at this restaurant. There are two CFMs. No Consumer Advisory required: eggs and burgers well cooked. No dishwashing machine. Water heater is a Bradford White 75T803N, 80,000 BTU.

February 27, 2008 (Routine)

Violations:

• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: rice cooling at room temperature: foods must cool from 135f to 70f within two hours.and then from 70f to 41f in a further four hours.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. Note: rice will cool quickly using a sheet pan, uncovered.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Rice cooling at room temperature.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Pepsi display cooler
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-502.13(A) - Single-service items (plastic bread wrappers) were observed reused to cover pans and containers in refrigerators.
  Single-service items may not be reused. The wrappers must be discarded after bread is done. Use foil or plastic wrap or lexan or stainless steel lids for containers.
• 43.1-1-5(f) - The CircusMan chest freezer is intended only for use in holding certain ice cream products.
  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.

Comments:
This is a routine inspection at this restaurant. No Consumer Advisory required. No dishwashing machine. Water heater is a Bradford White 75T803N, 80,000 BTU. Grease trap at three vat sink cleaned by employees. Pest control under contract.

August 08, 2007 (Critical Procedures)

Violations:

• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-201.11(A)(1)-(5) - Critical food employees are not told of the requirement to report certain conditions and illness diagnoses to the manager
  Health Dept code requires that all employees are informed of the Health Dept reporting requirements relating to foodborne illness.Handouts given to CFM
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: several items in deli prep ref (see temps)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.1. Adjust the unit to hold lower2. Use metal pans.

Comments:
This is a Critical Procedures inspeciton at this restaurant. There are two CFMs. No Consumer Advisory is requried. Pest control several times annually. Grease trap cleaned monthly by managers. Filters cleaned by employees and hood system cleaned commercially annually.

February 09, 2007 (Routine)

Violations:

• 2-401.11(A) - Critical Open drinking containers stored at the hand sink
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-402.11(A) - Corrected During Inspection 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.
• 3-307.11 - the prep refrigerator is holding items above the required 41f both inside and in pans on top
  All potentially hazardous foods must be held at 41f or lower in storage. Adjust the unit so food is held at a colder temperature..
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods (spice containers holding pancake mix, etc)
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Betty Crocker toaster and homestyle microwave. Also noted homestyle items in rear storage area.
  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.

Comments:
This is a routine inspection at this restaurant. Burgers are served but no Consumer Advisory is needed since burgers are not cooked to order; all cooked to at least 155f. Hot water heater is a Bradford White 75T86SN, 80,000 BTU, 72 gph. No dishmachine. Conract for pest control and grease trap cleaned by manager.
Note: the toaster and microwave have been cited previously. These must be removed/replaced.

October 12, 2006 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical container of raw hamburgers stored above other foods in refrigerator
  all raw meat and poultry and dairy items must be stored below or separately from other foods
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Oil on floor
  store all foods, as well as clean equipment and single service items, at least six inches above the floor
• 3-501.16(A)(2)(b) - Corrected During Inspection Critical The sliced ham in the sandwich refrigerator was over the required 41f;
  keep all potentially hazardous foods at 41f or lower; use metal pans and do not overfill; consider lids for items in top part of this refrigerator and consider lowering the temperature of the entire unit
• 4-502.11(A) - Corrected During Inspection cutting board moldy and scored; wooden mallet was cracked and not cleanable
  remove these; all equipment must be clean and in good repair
• 4-601.11(B) - burners and top of oven and interior as well as surfaces of other cooking equipment have some grease and buildup of food debris
  use a cleaner and decarbonizer on this equipment and put on regular cleaning schedule to prevent buildup of grease and carbon
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda dispenser; exterior and interior of microwave oven.
  clean these
• 43.1-1-5(f) - Betty Crocker toaster and Sharp microwave are homestyle
  remove these; all equipment must be commercial, NSF or the equivalent
• 6-202.15(A)(1)-(3) - Corrected During Inspection door was open when I arrived
  keep the door closed
• 6-501.11 - the door handle at the ladies room is loose
  tighten the handle

Comments:
This is a routine inspection at this restaurant. Although eggs and hamburgers are served they are not served undercooked so Consumer Advisory is not needed. Reminded manager to ensure all items kept over 24 hours are date labeled. Recommend that all refrigerators be adjusted to lower the temperatures. The maximum temperature for potentially hazardous foods is 41f; everything should be at 41f or preferably lower.
Hot water heater is a Bradfor White,75T86SN, 80,000 BTU, 72gph turnover; no dishmachine. Manager cleans grease trap monthly; pest control service regularly.

March 17, 2006 (Routine)

Violations:

• 3-501.17A - Corrected During Inspection Critical Observed that prepared ready-to-eat (RTE) foods (i.e., chicken salad, cooked noodles) in the refrigeration units are not properly dated for disposition. NOTE: Some foods such as cooked rice were observed properly datemarked.
  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 41oF or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Soda crate(s) found used for the following: elevated storage of soda syrup boxes.
  Crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - The hand sink in the women's restroom is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration (10 ppm) in the 3 compartment sink and in the sanitizer bucket.
  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.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - The drain plug serving the sanitizer basin was observed in a state of disrepair and damaged.
  Repair/replace the drain plug to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - The door gasket of the Superior Upright Refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Meat Slicer (observed with encrusted food debris).
  Clean and sanitize these surfaces for food contact.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Sharp Microwave2. Betty Crocker Toaster
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-101.11A - The ceiling panels in the restrooms do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that meet the requirement of smooth nonabsorbent and easily cleanable. NOTE: These panels are not acoustic like the dining room panels; however they are foam based and do not meet the requirement of nonabsorbent.

Comments:
The purpose of this visit was to conduct a routine inspection inspection.
Improvements have been made since previous inspections. Employees were observed washing their hands properly and frequently. Some items were observed properly datemarked. Many unnecessary items have been removed from the office/back storage room. Food storage practices to prevent cross contamination have improved as well. Additionally, the physical facilities were observed to be maintained in a sanitary condition.
The CFM must do a better job of monitoring the concentration of the chlorine sanitizer solutions. Chlorine sanitizers shall be maintained between 50 and 100 ppm. The test kit shall be used to verify the concentration of each solution. Additionally, wet cloths shall be stored in a sanitizer solution, not is a soap/water/sanitizer solution.
The CFM shall monitor cooking, holding, and receiving temperatures using the calibrated food thermometer.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Meats 155F; Seafood and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F- ***DO NOT hold food in the “DANGER ZONE” (41F-140F)***
RECEIVING: 41F-
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
MAINTENANCE:
Hot Water Heater: Bradford White, 75T86SN, 80000BTU
Mechanical Warewasher: NA
Hood System: Biannually (CFM = September, Sticker = 3.15.2005, Scheduled = 3.20.2006)
Hood Filters: Bi-monthly (in-house)
Grease Trap: Monthly, in-house (3.16.2006 - sticker above grease trap)
Pest Control: Bi-annually (please keep documentation on site)
Consumer Advisory: NA

March 17, 2006 (Routine)

Violations:

• 3-501.17A - Corrected During Inspection Critical Observed that prepared ready-to-eat (RTE) foods (i.e., chicken salad, cooked noodles) in the refrigeration units are not properly dated for disposition. NOTE: Some foods such as cooked rice were observed properly datemarked.
  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 41oF or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Soda crate(s) found used for the following: elevated storage of soda syrup boxes.
  Crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - The hand sink in the women's restroom is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration (10 ppm) in the 3 compartment sink and in the sanitizer bucket.
  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.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - The drain plug serving the sanitizer basin was observed in a state of disrepair and damaged.
  Repair/replace the drain plug to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - The door gasket of the Superior Upright Refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Meat Slicer (observed with encrusted food debris).
  Clean and sanitize these surfaces for food contact.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Sharp Microwave2. Betty Crocker Toaster
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-101.11A - The ceiling panels in the restrooms do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that meet the requirement of smooth nonabsorbent and easily cleanable. NOTE: These panels are not acoustic like the dining room panels; however they are foam based and do not meet the requirement of nonabsorbent.

Comments:
The purpose of this visit was to conduct a routine inspection inspection.
Improvements have been made since previous inspections. Employees were observed washing their hands properly and frequently. Some items were observed properly datemarked. Many unnecessary items have been removed from the office/back storage room. Food storage practices to prevent cross contamination have improved as well. Additionally, the physical facilities were observed to be maintained in a sanitary condition.
The CFM must do a better job of monitoring the concentration of the chlorine sanitizer solutions. Chlorine sanitizers shall be maintained between 50 and 100 ppm. The test kit shall be used to verify the concentration of each solution. Additionally, wet cloths shall be stored in a sanitizer solution, not is a soap/water/sanitizer solution.
The CFM shall monitor cooking, holding, and receiving temperatures using the calibrated food thermometer.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Meats 155F; Seafood and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F- ***DO NOT hold food in the “DANGER ZONE” (41F-140F)***
RECEIVING: 41F-
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
MAINTENANCE:
Hot Water Heater: Bradford White, 75T86SN, 80000BTU
Mechanical Warewasher: NA
Hood System: Biannually (CFM = September, Sticker = 3.15.2005, Scheduled = 3.20.2006)
Hood Filters: Bi-monthly (in-house)
Grease Trap: Monthly, in-house (3.16.2006 - sticker above grease trap)
Pest Control: Bi-annually (please keep documentation on site)
Consumer Advisory: NA

September 14, 2005 (Routine)

Violations:

• 3-302.11A1 - Critical Observed raw hamberger meats stored on top of salad in True beverage display case.
  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.
• 3-305.11A3 - Observed bags of bread and onion stored on the floor of kitchen behind prep table.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Observed various food items (chicken -46F, thousand island dressing (48), chicken (48)) being cold holding at improper temperatures in Superior prep and upright reach ins..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration units were not properly dated for disposition after opening.
  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.
• 4-301.11 - Repeat Superior upright reach-in refrigerator appears to be overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Also, Superior prep reach-in (45F) needs to be serviced to keep the food temperature at 41F or below.
  Repair the equipment. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the Superior upright freezer observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-702.11 - Corrected During Inspection Critical Observed sanitizing solution at 3 vat sink less than 50 ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11B - Clean single service plates above prep unit and drink lids at the service line were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sharp Carousel microwave next to the grill.
  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.
• 43.1-3-1A - Corrected During Inspection Critical An outdated permit was observed posted next to cash register.
  Post the valid permit in public's view at the establishment.
• 6-501.111C - Critical Observed flies and fruit flies through out the establishment (in kitchen & dining area.
  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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. 1) coffee maker; 2) ice cream case next to cash register.
  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.
• 6-501.16 - Observed a mop not hung up to air dry at mop sink.
  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.
• 7-202.12A - Corrected During Inspection Critical Observed sanitizing solution in the wiping cloths at 200 ppm.
  The chlorine sanitizing solution must be used in accordance of law (50 ppm) and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

Comments:
The purpose of this visit was to conduct a routine inspection.
Correct all critical and easily correctable non-critical items immediately.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
**Continue to inspect canned food upon receipt prior to use and segregate any dented cans.
**Maintain pest control services as needed. Continue to keep records of all services provided such as hood cleaning and grease trap cleaning.
**Properly date mark food items with the “use by” date if held at the establishment for more than 24 hours. Food should be held for no more than 7 days.
**Please fax the Health Department (703) 385-9568 a copy of last two pest control services conducted at the establishment within a week.
****HANDWASHING REMINDER****
Food employees shall clean their hands and exposed parts of their arms with a hand soap and warm water for at least 20 seconds when: 1) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service articles; 2) after touching bare human body parts; 3) after using toilets; 4) after coughing, sneezing, eating, smoking and drinking; 5) after handling soiled equipment or utensils; 6) during food preparation as often as needed to prevent cross contamination; 7) switching tasks working with raw foods and ready to eat (RTE) food, etc.
Water Heater: Current
Grease Trap: Cleaned every month. Record available on the wall above the grease trap.
Dishwasher: N/A
3 vat sink: Chlorine at 50 ppm
Hood system: Cleaned twice a year.
Pest Control: CFM stated once every few months. No record available for review.
Consumer Advisory: N/A (serves eggs and hambergers fully cooked)

April 08, 2005 (Complaint)

Violations:

• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.14A - Critical Repeat 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.
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation.Soiled single-use gloves still in use.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.Discard gloves once soiled.

Comments:
The purpose of this visit was to conduct a complaint investigation. The Health Department received a complaint on April 6, 2005 regarding employee hygiene at the above said establishment. The complainant reported the he was eating lunch in the establishment at 12:00 PM on April 4, 2005 when he observed that employees were not washing their hands when necessary. The complainant reported that he observed an employee handling food and money, who failed to was his or her hands between the two tasks. It was also reported that the employee cooking food also cleaned tables and pushes trash. This employee proceeded to cut raw chicken after cleaning and handling trash and did not wash his hands. The complainant called the owner, but the owner was reportedly not receptive to the complainant's concerns.
A complaint investigation was conducted today during which time hand washing and glove use practices were observed. During the inspection I did not observe the male cook change his gloves or wash his hands. I observed that CFM change her gloves and wash her hands twice and I observed her change her gloves without washing her hands once. When this employee washed her hands it was not done properly. Please review when and how to wash hands (below).
Hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
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.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
The handsink was equipped with hot water, paper towels, and very little soap. Restock the hand soap immediately.
Based on toady's observations and previous inspections the complaint is confirmed. Proper hand washing must be enforced. Gloves must be changed whenever an employee changes tasks. This includes when a task is interrupted for just a short time. The CFM was unaware of the complaint and did not show concern in improving food safety practices in the establishment. The CFM was “too busy" to be concerned with the complaint. The CFM must be more concerned in food safety practices and how to protect the public.

February 23, 2005 (Critical Procedures)

Violations:

• 2-301.14A - Corrected During Inspection Critical Food employees failed to wash theirr hands before putting on gloves and preparing food after they had touched raw animal meat, money, and/or other possible sources of contamination.
  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.
• 3-202.15 - Corrected During Inspection Critical Observed a slightly dented can stored with ready to use cans.
  Discard or return all dented cans. 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.
• 3-501.17A - Critical Repeat IN CONJUNCTION WITH 3-501.17C: Prepared ready-to-eat (RTE) food (i.e. deli meats, portioned gyros, cooked pasta and rice, tuna salad) 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 (including the prep date). Commercially processed RTE food shall also be consumed within 7 days from the date that the seal of the commercially processed package is broken.
• 3-501.18A - Corrected During Inspection Critical According to the "consume by" date on tuna salad in the Superior Upright, the food should have been discarded 5 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - Corrected During Inspection Observed newspapers lining surfaces below the cookline.
  Remove the newspapers. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - There was no temperature measuring device located in the Superior Prep Reach-In.
  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.
• 4-301.11 - The Superior Prep Reach-In is maintaining an ambient air temperature of 43F and holding all foods at this temperature as well.
  Refrigeration units shall maintain ambient air temperatures of 41F or less. All potentially hazardous foods held in refrigeration units must maintain 41F or less as well. Service this unit or adjust the thermostat.
• 4-501.11B - The door gaskets on the Superior Prep Reach-In are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the hand sink in the women's restroom.
  Provide individual, disposable paper towels at all hand sinks to encourage proper hand drying by food handlers.

Comments:
The purpose of this visit was to conduct a critical procedures inspection. The critical procedures inspection focuses less on the condition of the physical facilities and more on employee health and hygiene, food-borne illnesses (FBIs), risk factors for FBIs, and the knowledge of the person in charge (PIC) regarding these issues.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
HANDWASHING REMINDER:
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.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water
If you have any questions or would like additional information on the critical procedures inspection please call me.
Keep recorsds of grease trap cleanings and pest control services.
Hot Water Heater: Current
Dishwasher: NA
Hood System: Bi-annually, Hood Filters: Weekly
Grease Trap: Tri-monthly, in-house, no documentation
Pest Control: Bi-annually, no documentation provided
Consumer Advisory: NA

November 17, 2004 (Follow-up)

Violation: 5-501.113B - Outside dumpsters were uncovered. The lids are damaged.
Replace lids. All doors and lids on all dumpsters must remain closed to prevent attraction and harborage of rodents and other pests.
Comments:
The purpose of this visit was to conduct a follow-up inspection to the routine inspection, which was conducted on October 18, 2004.
All violations, with the exception of one, have been corrected. Thank you.
Monitor the chlorine concentration of the sanitizer bucket. Maintain the concentration between 50 and 100 PPM.

October 18, 2004 (Routine)

Violations:

• 5-501.113B - Outside dumpsters were uncovered. The lids are damaged.
  Replace lids. All doors and lids on all dumpsters must remain closed to prevent attraction and harborage of rodents and other pests.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 7-202.12A - Critical The chlorine sanitizer in the 3 compartment sink was in excess of 50 PPM.
  CORRECTED DURING INSPECTION. The concentration of the chlorine sanitizer must maintain 50 PPM. A concentration in excess of 50 PPM is unsafe and can leave toxic residue on equipment and utensils.
• 3-501.17A - Critical The prepared ready-to-eat (RTE)foods (tuna salad, chicken salad) 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. Food held at 41F or below the food shall be served or sold within 7 calendar days of prep date.
• 6-201.11 - Some ceiling tiles in the kitchen and in the restrooms are not easily cleanable.
  Replace these tiles with approved tiles that are easily cleanable. In the future, contact the Health Department before major changes are made within the establishment.
• 5-501.17 - There is no cover to thetrash can in the ladies restroom.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other during storage, preparation, holding, and display. Raw chicken should be stored below raw beef. All raw foods should be separated from ready to eat foods while in storage.
• 6-501.114A - Repeat An unused microwave and coke cooler are being stored in the establishment.
  Remove these items from the establishment and maintain the premises free of unnessecary items and equipment.
• 5-501.115 - Trash and litter were observed adjacent to the dumpster.
  The rdumpster and grounds adjacent to the dumpster are to be maintained clean and sanitary.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handsinks used by food employees.
• 6-404.11 - Dented cans are 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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled : 1) Counter Tops 2) Floor of Superior Reach-In Units
  Maintain nonfood-contact surfaces of equipment clean. Sanitizer buckets must be obtatined and used. See comments.
• 6-501.12A - The floor underneath the grill line needs to be cleaned.
  Clean the floors underneath the equipment frequently to prevent the accumulation of food debris.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) The meat slicer 2) Food Prep Surfaces.
  Clean and sanitize these surfaces for food contact. The meat slicer must be completely broken down after every use and each part must be washed, rinsed, and sanitized in the 3 compartment sink. Wipe the base down with a sanitizer cloth. Sanitizer buckets and towels must be obtained. See notes..

Comments:
The purpose of this visit was to conduct a routine inspection.
Commercial grade buckets, designed to store chemicals, must be obtained. These buckets should be filled with sanitizer (from the 3 compartment sink) daily. A clean towel should be stored in each bucket and used to sanitize food prep surfaces and equipment.
A complaint investigation regarding cleaning was conducted today as well. Refer to complaint inspection report.
A follow-up inspection will be conducted on or around November 17, 2004 at which time all critical and the majority of non-critical violations should be corrected.

October 18, 2004 (Complaint)

Comments:
The purpose of this visit was to conduct a complaint investigation.
The complainant contacted the Health Department of Friday, October 14 and indicated that the establishment was "very dirty" and had "dirt and grime everywhere." The complainant requested that the establishment be inspected. The CFM was unaware of the complaint.
The following was observed during today's inspection:
1) The floors underneath the grill and the food prep surface need to be cleaned more frequently. Some food debris had accumulated in these areas. The CFM noted that the floors are cleaned nightly; however, the floors underneath the equipment are cleaned weekly.
2) The food prep surfaces and the counter tops around the kitchen need to be sanitized. Commercial grade buckets, designed to store chemicals, must be obtained. These buckets should be filled with sanitizer (from the 3 compartment sink) daily. A clean towel should be stored in each bucket and be used to wipe down and sanitize all food contact and prep surfaces.
3) The meat slicer was not clean. The slicer must be completely broken down after each use and each part should be washed, rinsed, and sanitized before reuse.
Based on today's observations the complaint has been confirmed. Maintain a cleaning schedule and ensure that all food and non-food contact surfaces remain clean and sanitized. The physical facilities, such as the floors, must be kept cleaned at all times as well.
A routine inspection was conducted today as well.

October 29, 2003 (Complaint)

Comments:
This is a complaint inspection. Complainant stated that "no one is washing their hands after handling money or making food". I discussed this with the CFM who said they are using gloves and washing hands. (A routine inspection was done recently and is therefore not needed) I advised the manager to review proper handwashing and glove use with employee. I cannot confirm this complaint. Close the complaint.

September 24, 2003 (Routine)

Violations:

• 6-202.15 - front door was open when I arrived
  Keep the door closed to keep insects out, corrected during inspection
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use., corrected during inspection
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.: non-functioning ice cream case is used for storage
  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.
• 2-401.11B - Critical noted uncovered container used by employee.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container., corrected during inspection
• 6-301.12A - Observed that no paper towels were available for handsink at mens' room
  corrected during inspection; Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.11 - Soap was at very low level in ladies room
  Corrected during inspeciton;Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of microwave and some of the condiment containers and some surfaces of the fountain soad dispenser.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - there is a hole in the wall between the end of the kitchen and the office/dry storage area. Also the paint is chipping from the lower shelf of the storage area under the cash register.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 43.1-1-5F - the Sharp microwave is not commercial
  Replace the microwave with a commercial model; all equipment in a permitted establishement must be commercial, NSF or the equivalent
• 5-205.15B - there is no cold water at the mop sink
  Plumbing systems and components shall be maintained in good repair.; provide cold water to this sink
• 4-904.11B - Cooking utensils =were stored with the handles down
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers., corrected during inspection
• 3-302.12 - Unlabeled food containers.(salt)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.; corrected during inspection
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of salt
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs., corrected during inspection
• 4-202.16 - Pepsi syrup in box is stored on a plastic soda crate
  do not use milk or soda crates in place of shelves or dunnage racks; remove/replace the soda crate

Comments:
This is a routine inspection of this restaurant. The manager corrected most violations during the inspection. Note: although hamburgers are served, they are only served well done so the Consumer Advisory is not needed.