July 14, 2009 (Critical Procedures)

Violations:

• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw-shelled eggs stored with half-n-half, milk, cheese, etc. in the 1-dr uprigh refrigerator # 2.
  (CORRECTED DURING INSPECTION) - Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.11 - Critical A knife handle observed touching RTE-food (tomatoes and tuna salad) and also bottom of a small plastic container touching sliced tomatoes and tuna salad in Beverage Air 2-dr refrigerator in the kitchen.
  (CORRECTED DURING INSPECTION) - Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-501.17A - Critical Repeat Lot of foods (chicken salad/tuna salad/deli meats, sliced cheeses, etc.) prepared and/or packaged and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.

Comments:
The CFM was able to read big five food-borne illness from the notice posted on the wall. The CFM also demonstrated knowledge of cooking temperatures, hot/cold holding temperatures, etc.
Please repair hot-faucet handle on the hand-sink in kitchen; also repair/change gaskets on Bev Air 2-dr refrigerator in the kitchen.

February 11, 2009 (Routine)

Violations:

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  CORRECTED.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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-304.15 - Single-use gloves saved for reuse.
  CORRECTED.Cease reuse and discard gloves when interruptions occur in the operation.
• 3-305.11 - Bag of bread observed on floor in kitchen.
  CORRECTED.Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:- butter and tomato in upright #1, 44F- cheese in upright #1, 44F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17B - Critical Deli meats and cheeses prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date based on food safety. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (A) of this section; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. This section does not apply to the following foods prepared and packaged by a food processing plant inspected by a regulatory authority: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labelled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.
• 3-602.11 - Food packaged in the establishment (muffins, cookies) are not labeled as specified in law.
  Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
• 4-101.19 - The nonfood-contact surface of the exposed wood shelf laid across the mop sink (used as a shelf for rice cookers) is not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-201.11 - Repeat The following are not designed and constructed to be durable:- Sunbeam microwave- Cuisine Art blender- yellow celery chopper- Zojirushi rice cooker (used to boil chicken).
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - Repeat The nonfood-contact surface of the milk and soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-204.112 - The following are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display:- both single door uprights.
  Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.11 - 1. The gaskets to the Beverage Air two door prep are damaged and taped.2. Both upright refrigerators are not capable of maintaining foods at 41F or below.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-203.13 - Food is stored in the mop sink. An exposed wood shelf lays across the sink where the rice cookers are stored.
  At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop water and similar liquid wastes are contaminated with microorganisms and other filth. Waste water must be disposed of in a sanitary manner that will not contaminate food or food equipment. A service sink or curbed cleaning facility with a drain allows for such disposal.
• 5-205.15B - Repeat The left pipe under the three compartment sink is leaking (from sanitize basin).
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-301.11 - Soap dispenser at kitchen hand sink was not dispensing soap.
  CORRECTED.Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• 6-301.12 - No paper towels at restroom hand sink.
  CORRECTED.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food (kitchen area).
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.14 - Repeat Exhaust in kitchen area observed with large dust accumulation.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.

Comments:
Health notice was already posted at time of inspection.
Be sure to wash hands frequently and prior to glove use.

October 09, 2008 (Critical Procedures)

Violation: 3-501.17A - Critical Repeat None of the food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. ex.meat, cheese, mellons
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.

June 30, 2008 (Routine)

Violations:

• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-501.16A2 - Critical Repeat Ham holding at 48oF, tomatoes holding at 47oF, in Bev Air 2 door prep. Milk in carafe holding at 59oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical Sliced meats and cheeses, salads, and sliced fruit salads, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 4-201.11 - The Sunbeam microwave is not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - Repeat The nonfood-contact surface of the milk crates and soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - The Odwalla juice refrigerator is unable to maintain a temperature of 41oF or less.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-203.12 - Critical There are not an adequate number of toilets required by law. Permit allows 15 seats max. for one restroom. Restroom is marked employees only.
  At least 1 toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law. Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste, which carries pathogenic microorganisms, and for preventing the spread of disease by flies and other insects. Toilet facilities must be of sanitary design and kept clean and in good repair to prevent food contamination and to motivate employees to use sanitary practices in the establishment.
• 5-205.11 - Repeat The handwashing station is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B - Repeat The piping under the 3 part sink leaks.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises. Fruit flies observed in kitchen.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.14 - The box fan above the kitchen is dirty.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.

February 25, 2008 (Critical Procedures)

Violations:

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
• 2-201.11A - Critical The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
  The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; (2) Has an illness diagnosed by a Health practitioner due to: (a) Norovirus (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi; (3) Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a Health practitioner; (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure; (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga Toxin-producing Escherichia coli, of Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure.
• 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: steak 63 F, turkey 45 F
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 9.2-3.1a - Critical The food establishment does not have a valid license.
  The establishment has not paid for the 2008 license. Cease operating until you have done so today. Come to 800 S. Walter Reed Dr. (2nd floor) by 4:30pm. No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.

August 27, 2007 (Routine)

Violations:

• 3-301.11 - Corrected During Inspection Critical Utensils above three compartment sink was observed with food contact surface exposed to bare hand contact.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-501.16A2 - Critical THe following food was cold holding at the improper temperature:1. Turkey 51F (A)-bottom2. Ham 56F (A)-bottom3. Chicken Salad 50F (A)-top.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 3-602.11 - Repeat Insufficient information on the pastries and cookies are not properly labeled.
  Ensure all food packaged in the establishment is labeled with the following: 1.) The common name of the food or an adequately descriptive identity statement 2.) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3.) An accurate declaration of the quantity of contents. 4) The name and place of business of the manufacturer, packer, or distributor and 5.) Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317. 6.) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other means such as a counter card, that discloses the use of canthaxanthin.
• 4-101.111 - Raw wood was observed used as a stand for a "Panasonic" microwave.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat The following nonfood contact surface isnot designed or constructed to be easily cleanable:1. The milk crate was used as shelving for brown bags and espresso machine.2. The blue soda crate in front of the stored was used as shelving for water and noodles/chips.
  Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
• 4-204.112 - Repeat There was no temperature measuring device located in the Pepsi one door 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.
• 4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - 1. The gaskets of the Bev Air sandwich prep refrigerator and True Pepsi one door refrigerator was observed damaged.2. The Bev Air sandwich prep observed at 48F, all food inside observed above 41F.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-502.13 - Single-service plastic bags was observed being re-used to store deli meat and cheese.
  Discontinue the reuse of single-use containers for deli meat and cheese storage. Provide approved reusable food storage containers designed for your food storage needs.
• 5-205.11 - Repeat The mopsink was observed blocked and being used as storage.
  Access to the mopsink facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Repeat Plumbing connections under the three compartment sink under the left side is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-202.11 - The following light bulbs were not properly shielded, coated, or shatter-resistant and/or without endcaps:1. Bev Air three door refrigerator was observed without endcaps for lights2. No light shielding in True Pepsi one door refrigerator
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.15 - Repeat The main doors of the food establishment is not protected against the 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.
• 6-303.11 - Repeat Inadequate light was noted in the Food Prep Area.
  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.
• 6-501.11 - The wall board by the three compartment sink is not maintained in good repair. Note: the board was sealed with duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Joint inspection with KW

November 14, 2006 (Routine)

Violations:

• 3-305.11 - Food (buckets of pickles) stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-602.11 - Repeat Food packaged in the establishment (cole slaw, cookies, muffins, and danishes) is not labeled in accordance with law.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers: Ensure all food packaged in the establishment is labeled with the following: 1.) The common name of the food or an adequately descriptive identity statement 2.) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3.) An accurate declaration of the quantity of contents. 4) The name and place of business of the manufacturer, packer, or distributor and 5.) Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317. 6.) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other means such as a counter card, that discloses the use of canthaxanthin.
• 4-201.11 - Repeat The "Aroma" rice cooker and the "Sunbeam" microwave are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-204.112 - There was no temperature measuring device located in the "True" "Coke" refrigerator where milk is stored and the thermometer in the "Kirkland" chest freezer is broken.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.13 - The nonfood contact surface of the shelving by the sandwich prep refrigerator had 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.
• 5-205.11 - Repeat The handwashing sink and mop sink are blocked, preventing access by employees for easy handwashing (bags of bagels were found in the hand washing sink and dry food storage was observed in the mop sink.
  Access to the handwashing sink and mop sink shall be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Repeat Plumbing connections under the left basin of the 3-compartment sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15 - Corrected During Inspection Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents [front doors were found propped open].
  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.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen above the sandwich prep refrigerator.
  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.
• 6-501.12 - The wall under the kitchen handsink, the walls by the pannini grill, and the floors at the walls were 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.
• 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides [Can of "Raid" Max roach spray was found on the shelving by the sandwich prep refrigerator].
  Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. [Remove this product from the facility; home use only]

Comments:
I still do not recommend the continued cooking of beef for cheesesteaks in the rice cooker because it creates fumes that can not be properly ventilated in this establishment.

May 09, 2006 (Routine)

Violations:

• 2-402.11 - The manager was observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law [Packages of cookies, muffins, danishes, and cole slaw].
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. Ensure all food packaged in the establishment is labeled with the following: 1.) The common name of the food or an adequately descriptive identity statement 2.) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3.) An accurate declaration of the quantity of contents. 4) The name and place of business of the manufacturer, packer, or distributor and 5.) Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317. 6.) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other means such as a counter card, that discloses the use of canthaxanthin.
• 4-201.11 - The "Aroma" warmers and the "Sunbeam" microwave are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of a couple of milk crates used as shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-203.12 - The ambient (air) temperature measuring device(Fahrenheit) located in the "Beverage Air" 3-door refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-205.11 - The handwashing facility and mop sink located in kitchen are blocked, preventing access by employees for easy handwashing and proper disposal of mop water.
  Access to the handwashing facility and the mop sink identified above are to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15 - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents [The front door was found propped open; due to fumes from cooking?].
  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 [Proper equipment is needed for cooking].
• 6-303.11 - Inadequate light was noted in the kitchen.
  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.
• 6-501.11 - There is a hole covered up on the wall under the toilet paper dispenser in the rest-room. There is some loose cove base in the rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-202.11 - Critical A can of "Hot Shot" roach & ant spray was found in the establishment to the right of the 1-door silver refrigerator facing the kitchen and is not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

Comments:
Do not stack potentially hazardous foods above the pan top line in the sandwich prep refrigerator. Marginal food temperatures were taken from the 1-door silver prep refrigerators; these units should be adjusted or repaired to maintain foods at or below 41oF. I do not recommend the continued cooking of beef for cheesesteaks in the rice cooker because it creates fumes that can not be properly ventilated in this establishment. This establishment is not designed for this type of food preparation.

September 16, 2005 (Routine)

Violation: 4-101.111 - The nonfood contact surface of the Coke crates used as shelving in the front to hold the bottled drinks 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.
Comments:
CO #0500716 approved.

September 16, 2005 (Routine)

Violation: 4-101.111 - The nonfood contact surface of the Coke crates used as shelving in the front to hold the bottled drinks 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.
Comments:
CO #0500716 approved.

September 14, 2005 (Routine)

Violations:

• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Coke crates and juices were found on the floor in the front of the facility.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Ham and egg cold holding at 47oF and 46oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-903.11 - Repeat Single service items were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - The 3 part sink leaks from the faucet.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-201.12 - Exposed horizontal utility service lines and pipes were installed on the floor. An electric cord was found on the floor in the front.
  Exposed horizontal utility service lines and pipes shall not be installed on the floor.
• 6-501.11 - Repeat The wall to the right of the 3 part sink is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The caulk around the 3 part sink is moldy.
  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.

Comments:
CO # 0500716 is not approved. Will return on Friday.

September 14, 2005 (Routine)

Violations:

• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Coke crates and juices were found on the floor in the front of the facility.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Ham and egg cold holding at 47oF and 46oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-903.11 - Repeat Single service items were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - The 3 part sink leaks from the faucet.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-201.12 - Exposed horizontal utility service lines and pipes were installed on the floor. An electric cord was found on the floor in the front.
  Exposed horizontal utility service lines and pipes shall not be installed on the floor.
• 6-501.11 - Repeat The wall to the right of the 3 part sink is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The caulk around the 3 part sink is moldy.
  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.

Comments:
CO # 0500716 is not approved. Will return on Friday.