September 10, 2009 (Routine)

• 3270 - Critical Repeat Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Repeat Methods are not being used to control pests
  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.
• 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0550 - Dispensing utensils improperly stored between uses.The ice scoop is on the shelf over the ice machine
  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 135F.
• 1730 - Small refrigerator was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard, replace or repair the to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1730 - Small refrigerator was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard, replace or repair the to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving and the counters.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Ceiling in the kitchen and the eating area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 27, 2009 (Routine)

• 3170 - Repeat Ceiling in the walk in refrigerator is not maintained in good repair.splits
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor and walls in the kitchennoted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Premises are not being routinely inspected for evidence of pests live roaches
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 28, 2009 (Routine)

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat Unused or non-functioning quipment not removed from the premises.Mixer in the kitchen, non in kitchenused low boy
  Remove any unused or non-functioning equipment from the premises.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3170 - Repeat Ceiling tiles is not maintained in good repair.floor at the bar needs to be repaired
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 17, 2008 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cooked crabs
  Store food in packages, covered containers, or wrappings.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat Westinghouse freezer was observed in a condition that prevents necessary maintenance needs to be repaired of replaced in the kitchen Unused lowboy unit in the kitchen needs to be repaired OR removed
  Repair /DEFROST THE FREEZER to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in the walk in refrigerator is dirty,
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Thye ceiling in the walk in rferigerator is not maintained in good repair.Split and falling down at 3 joints.ceiling in the kitchen not in good repair. Floor at the bar not in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Repeat Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Repeat Methods are not being used to control pests
  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.
• 3270 - Repeat Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Old dispensing machine on the floor in the kitchen
  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.

July 14, 2008 (Routine)

• 0440 - Critical Inadequate record keeping system for OYSTERS when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 0610 - Repeat Food stored in the walk in where it is subject to splash, dust or other contamination (condensate leakage).
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0690 - Condensate in walk in and high fly population inside restaurant produces significant contamination sources.
  Protect food from miscellaneous sources of contamination.
• 1570 - Repeat Lowboy refrigerator not in use was observed in a state of disrepair and damaged.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2710 - Repeat Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2750 - There is evidence of pest activity at the refuse container kept outside the establishment
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Walls and floors are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat inside walk in noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Critical Methods are not being used to control pests
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

March 31, 2008 (Follow-up)

March 24, 2008 (Routine)

• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0260 - Critical The produce is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0820 A 2 - Critical Cheese, oysters, cream, and milk cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the walk in nor the freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Walk in refrigerator is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the walk in to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - walk in and all refrigerator gaskets was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the walk in floor and refrigerator gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit and gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2760 - Refuse containers are stored full overnight at the @LOCATION@ causing an attractant to pests.
  Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
• 2790 - The indoor ceiling material located in the restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 3170 - Restroom walls and walls in kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3280 - Dead or trapped flies was found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

February 20, 2008 (Follow-up)

February 20, 2008 (Routine)

• 0060 - Critical Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0260 - Critical The produce and crabs were unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0420 - The crabs received for sale or service were dead.
  Discard dead shellfish or shellstock with badly broken shells. Upon receipt, shellstock should be reasonably free of mud, dead shellfish and shellfish with broken shells.
• 0430 - The oysters are not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 0440 - Critical Repeat Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - 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 such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Potentially hazardous food cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) mashed potatoes in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat There were no temperature measuring devices located in the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Walk-in refrigerators not maintaining potentially hazardous foods 41F or below.
  Repair or replace the refrigerators to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The door gaskets on refrigerators and freezers were damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Freezers had large amount of ice build-up and observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in kitchenstorage.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Interior of ice machine not clean.
  Clean interior of ice machine.
• 1790 - The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchen utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.
• 2350 ii - Faucets in poor repair.
  Repair plumbing.
• 2350 ii - Plumbing connections under thethree-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2790 - The indoor ceiling material located at toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Light bulbs in hood system not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat Floors,walls, and ceilings not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors,walls, and ceiling fixtures in the restaurant noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 11, 2007 (Routine)

• 0440 - Critical Inadequate record keeping system of oyster and crab tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 1320 - There was no temperature measuring device located in the refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat Inside of freezers and low refrigeration unit has accumulation of rust and condensate which is in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket on many of the refrigeration and freezer units is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - Repeat The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - All of the areas of the dishwashing area are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of microwave and entire inside of walk in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 2180 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
  Repair or replace the men's restroom and faucet fixtures in the waomens restroom to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 2710 - Repeat Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  Properly dispose of all refuse with food residue to prevent pest activity.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2830 - Floor and wall juncture in kitchen not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Repeat Entire establishment is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls and floors in the ladie's restroom and in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3230 - Absorbent materials are being use on the floor
  Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation.
• 3240 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3250 - Ladie's toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3260 - Employees are storing their personal clothing on food prep surfaces.
  Employees that regularly change their clothes in the establishment should user designated clothing storage.
• 3270 - Repeat Methods are not being used to control pests
  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.
• 3300 - Repeat Premises has accumulation of litter
  Maintain the premise free of litter.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3490 - Personal care items stored in areas of food prep and storage.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

August 10, 2007 (Routine)

• 0610 - Food in walk ins stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 0820 - Critical Repeat Cream and sliced tomatoes cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Cutting board and freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the cutting board and freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting board(s) along the prep in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the matte along service station, floors in walk in, walls in walk in (moldy), and outside of chest freeer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Ceilings, walls, and floors are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors, walls, hood system, dishes, in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Critical Methods are not successfully used to control pests
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.
• 3340 - Critical Repeat Container of cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 04, 2007 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1130 - The filter for the hot oil filtering equipment is not readily accessible.
  Replace or alter the hot oil filtering equipment as necessary to provide an easily accessible filter. This is necessary to facilitate and ensure effective cleaning of the unit (See 12 VAC 5-421-1100 & 12 VAC 5-421-1110).
• 1170 - Grease extraction filters in the hood system are not easily removable.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 1800 - Repeat Heavy grease accumulation on the kitchen floor.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Plumbing connections are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Walk in, freezers, walls, floors, and ceilings are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 30, 2007 (Routine)

• 0260 - Corrected During Inspection Critical The tomatoes were observed unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0550 - Dispensing utensils improperly stored in dry ingredients between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Clams, half and half... cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1580 - Repeat The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in walls.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the shelving that holds dry foods in the kitchen has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen.
  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.

October 23, 2006 (Routine)

• 0820 - Critical Hamburger, beef, and cheese cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the low boy refrigeration.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ICE MACHINE.
  Clean and sanitize these surfaces for food contact.
• 2890 - Corrected During Inspection Light bulb in walk in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Repeat All floors and walls in kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not observed in a clean condition.
  Maintain hood system vent filters in a clean condition.

June 28, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the reach in and walk in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Reach in refrigerator is not holding under 41 degrees.
  Provide additional refrigeration necessary to maintain food items at 41 degrees. 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.
• 1580 - The cutting board(s) along the prep lin is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 1800 - The nonfood contact surface of the freezer has accumulations of grime and debris.(Ice build up)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The hansinks faucet is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb in walkin refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Corrected During Inspection Repeat Less than 50 foot candles of light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3180 - The wall around the dishmachine noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 28, 2006 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - The door gasket of the chest freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at the bar.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: chest freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the hood filters has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor in the walk in refrigerator noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 20, 2005 (Routine)

• 1570 - Ice built up in the upright freezer and the shelf under the prep table was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cup dispenser dirty..
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the icecream chest freezer
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelf under the prep table has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2230 - Corrected During Inspection Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)(The bar)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3080 - Corrected During Inspection Less than 50 foot candles of light was noted in the hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

September 26, 2005 (Routine)

• 0450 - Corrected During Inspection Critical Bucket with no handle used to dispense ice at ice machine.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0760 - Critical Foods was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours. (Must reheat before placing in the steam holder)
• 0820 - Corrected During Inspection Critical Repeat Soup, shecrab hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the all refrigerator units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1580 - The cutting boardin nthe cooking area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the filters and hood system has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Repeat Single service containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar area.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, behind the bar area.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Ceiling tiles missing in cooking area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities are unclean and not maintained, in the cooking area.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (out back)
  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.

June 27, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit, raw chicken over tomatoes.
  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.
• 0820 - Corrected During Inspection Critical Repeat Evaporated milk cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Corrected During Inspection Critical Repeat Black beans and chowder hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1530 - Corrected During Inspection Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: water standing on the bottom interior of draft beer chest and green freezer has ice build up.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the filters and hood system has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees

February 18, 2005 (Routine)

• 0480 - Unlabeled food containers, white content in glass jar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food, bottles of beer stord on ice
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0810 - The methods used for cooling were not adequate, soup cooling on top of the stove.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Condense milk batter cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Black bran and clam chowder hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the cloth towel used around the steamer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the brown reach-in and the prep reach-in. No thermometer in the beer chest where milk is kept.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Ice build-up in the freezers was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the ice build- up to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice build- up, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 2000 - Corrected During Inspection Single service items and the coffee filters observed unprotected from contamination, not invreted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Repeat Light bulb in walk-in and back kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Wall and floor of the walk-n freezer is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under the three compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical Containers of chemical stored on the three compartment sink not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 18, 2005 (Routine)

• 0480 - Unlabeled food containers, white content in glass jar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food, bottles of beer stord on ice
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0810 - The methods used for cooling were not adequate, soup cooling on top of the stove.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Condense milk batter cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Black bran and clam chowder hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the cloth towel used around the steamer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the brown reach-in and the prep reach-in. No thermometer in the beer chest where milk is kept.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Ice build-up in the freezers was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the ice build- up to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice build- up, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 2000 - Corrected During Inspection Single service items and the coffee filters observed unprotected from contamination, not invreted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Repeat Light bulb in walk-in and back kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Wall and floor of the walk-n freezer is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under the three compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical Containers of chemical stored on the three compartment sink not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

September 29, 2004 (Routine)

• 1800 - The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 1570 - Repeat The door gasket of the chest freezer is , damaged.
  Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0220 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3020 - Soap was not provided at the hand washing lavatory in the hand sink
  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.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted in the hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0060 - Critical The person in charge failed to show cfm certificate..
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention,.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the reach-in cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2890 - Repeat Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1580 - The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3340 - Critical Containers of spray bottle not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

September 29, 2004 (Routine)

• 1800 - The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 1570 - Repeat The door gasket of the chest freezer is , damaged.
  Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0220 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3020 - Soap was not provided at the hand washing lavatory in the hand sink
  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.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted in the hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0060 - Critical The person in charge failed to show cfm certificate..
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention,.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the reach-in cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2890 - Repeat Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1580 - The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3340 - Critical Containers of spray bottle not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 20, 2004 (Critical Procedures)

July 20, 2004 (Critical Procedures)

April 26, 2004 (Routine)

• 2350 ii - Repeat Plumbing connections under the soda dispenser sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Corrected
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. corected
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0690 - Handsink in kitchen subjectd food to contamination.
  Protect food from miscellaneous sources of contamination.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a quanternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2890 - Light bulb in food storage area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1570 - The door gasket of the reach in freezer is damaged.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
• 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 2650 - The quantity of refuse has exceeded the storage capacity of the interior storage room.
  Remove the refuse from the interior storage area at an increased frequency.

April 26, 2004 (Routine)

• 2350 ii - Repeat Plumbing connections under the soda dispenser sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Corrected
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. corected
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0690 - Handsink in kitchen subjectd food to contamination.
  Protect food from miscellaneous sources of contamination.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a quanternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2890 - Light bulb in food storage area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1570 - The door gasket of the reach in freezer is damaged.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
• 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 2650 - The quantity of refuse has exceeded the storage capacity of the interior storage room.
  Remove the refuse from the interior storage area at an increased frequency.

January 21, 2004 (Routine)

• 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
  Label spray bottles with contents or discard.
• 3020 - Soap was not provided at the hand washing lavatory in the
  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.
• 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3290 - Repeat Tools noted to be stored in such a way that it is contaminating food serve area.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 2350 ii - Repeat Plumbing connections at the soda dispenser sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - Repeat Electrical connections are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Repeat Containers of paints are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected
  Containers of paints must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 07, 2003 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2010 - Clean equipment/utensils were found stored at the oven handle.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2350 ii - Plumbing connections under the male restroom sink and at the soda dispenser are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 3290 - Tools and business equipment noted to be stored in such a way that it is contaminating a food serve area.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - Repeat Floor and screened area at steamer and walk in floor are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 07, 2003 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2010 - Clean equipment/utensils were found stored at the oven handle.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2350 ii - Plumbing connections under the male restroom sink and at the soda dispenser are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 3290 - Tools and business equipment noted to be stored in such a way that it is contaminating a food serve area.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - Repeat Floor and screened area at steamer and walk in floor are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.