August 17, 2009 (Follow-up)

August 10, 2009 (Routine)

• 0260 - Corrected During Inspection Critical Lemons and mayonaise were in an unsound adulterated state.
  Throw these items out and routinely check for mold growth and other signs of adulteration.
• 0470 A 4 - Corrected During Inspection Lettuce and butter in the walk-in, beef in the true refrigerator, spices on the rack infront of the cook area were all uncovered.
  All foods must be covered to protect from contamination.
• 0820 A 2 - Critical Foods in the walk-in cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Cooked noodles and other items not labled with a discard date.
  All foods that are prepared in the facility must be labled with a discard date of 7 days after preperation.
• 1370 - There is no audio or visual alarm on the dishwasher to notify if the sanitizer is out or not getting to the dishwasher.
  Add an alarm to the dishwasher for the sanitizer.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The inside of the ice machine has mold build up inside. Trays and pans in the walk-in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.

May 21, 2009 (Follow-up)

May 19, 2009 (Critical Procedures)

• 0160 - Critical Observed worker in kitchen multi-tasking (doing many different things) from prepping shrimp, to retrieving foods from walk in refrigerator, to handling dirty dishes. No gloves were being used. Not once during my inspection did I see anyone wash their hands. I also observed that there is no paper towels for proper handwashing in the dispenser near the kitchen handsink.
  When changing jobs in the kitchen, you must wash your hands to prevent contamination of anything that you touch. Examples are touching dirty dishes and then prepping seafood or beef. Another example is prepping shrimp and touching handles of equipment. Hands must be washed often and thoroughly between tasks. Hands must be washed for a minimum of 20 seconds. Remember that it is not necessarily a requirement to wear gloves when prepping beef, chicken, or seafood as long as your hands are clean, and the food is to be thoroughly cooked. Replace missing paper towels. Purchase disposable gloves to minimize cross contamination.
• 0540 - Critical Knives being used for food prep in kitchen soiled with dried food. Knives also being stored improperly. Observed that the knives are being stored between two preparation tables that are pushed together.
  Use only cleaned and sanitized utensils or equipment during food preparation. Store your food preparation knives so as to prevent them from contamination.

February 23, 2009 (Follow-up)

February 18, 2009 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, . 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.
• 0470 - Corrected During Inspection Critical Raw animal food stored over and beside ofready-to-eat (RTE) food in the walk in refrigeration unit.Many of your spices and seasonings are not protected by being covered.
  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.
• 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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
• 0820 A 2 - Critical Beef and shrimp holding at improper temperatures in the Bud Light Bev Air refrigerator. Employee stated that the food is removed from the walk in refrigerator around 11:00 AM.
  The procedure for using time as a public health control was discussed with manager. Since time was not being used as a public health control, the foods must be discarded. Preferably, the unit should be repaired to where it is capable of holdiing product temperatures consistently at 41 deg. F. or below.
• 1320 - The thermometer in the Bud Light Bev Air refrigerator is difficult to read. There is no thermometer in the Delfield refrigerator.
  Working thermometers are required in all refrigeration units. Thermometers must be accurate and located where they are easily readable, and located in the warmest part of the unit.
• 3180 - The overhead vent cover is covered with dust and grease. The fan cover in the walk in refrigerator is covered with dust.
  Keep physical facilities clean. Dust and dirt debris can cause allergic reactions in many indviduals.

November 20, 2008 (Critical Procedures)

August 13, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Rice on buckets or pallets to keep of of the floor, cannot clean around the buckets or around and under the pallets. Food in pacages on the floor in the walk-in.
  Provide more shelving to keep food off of the floor at least 6" and to allow easy cleaning of the floor.
• 1100 - The cutting boards have been scarred to the point that they are not easily cleanable.
  Provide new cutting boards that are smooth, durable, nonabsorbent, and easy to clean.
• 1570 - Maintanance tools such as mops and brooms are in poor condition.
  Replace these maintanance tools such as mops with new ones.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine interior(mold)
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of refrigerators, storage racks, extieror of equipment such as the refrigerators and stove top, the tea urns and the tray under the tea urns, rack for brooms, and the microwave.
  Maintain nonfood-contact surfaces of equipment clean. A daily cleaning schedual, if followed, would prevent the build up seen today.
• 2000 - Clean plates and bowels were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents due to the door having a small gap between it and the door frame.
  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.
• 3170 - The baseboard/coving behind the shelf near the three compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floors in the kitchen, under the equipment, shelves, behind and beside the refrigerators 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.

March 26, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking container stored at the grill may contaminate food, food contact surfaces or utensils. T
  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.
• 3460 - Corrected During Inspection Critical Medicines are located on shelving unit that stores food equipment and food condements.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

November 15, 2007 (Routine)

• 1060 - The nonfood contact surface of the wood in the back 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.
• 1550 - The Hand sink in kitchen is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 B - Surfaces in facilty, top of equipment etc, needs cleaning
  Maintain nonfood contact surfaces clean.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: one steel work table in back..
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Wall has holes around the pipes for the dishwasher.
  Repair the wall to eliminate holes
• 3180 - The floor in the walk-in cooler 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.