August 27, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands when switching between working with raw foods (hamburger) and working with ready to eat foods (lettuce, tomatoes, ect)
  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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (lettuce, tomatoes, bread, ect).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Turkey and ham cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Note: Unit turned down and operating at 41F during inspection.
• 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 1750 - Repeat The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.

December 23, 2008 (Routine)

• 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 3330 - Critical Working containers of spray bottle chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 20, 2007 (Critical Procedures)

• 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

March 08, 2007 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of ice cream freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the sink beside the dishwasher is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the cooks 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

May 09, 2006 (Routine)

• 1750 - Repeat The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior of micorwave.
  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: Inside of Bev. Air cooler in cooks area.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor in the dishwashing area 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.
• 3330 - Critical Repeat Working containers of spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

September 29, 2005 (Routine)

• 0470 - Critical Repeat Raw animal food(hamburger) 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.
• 1580 - The cutting board(s) in the meat slicer 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.
• 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of the ice cream freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Pots/pans were found stored on the floor under the 3-comp sink.
  Store pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the cooks 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
• 3180 - Wall around the meat slicer 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.
• 3330 - Critical Working containers of cleaner in the dishwashing area are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 19, 2005 (Routine)

• 0800 - Critical Repeat Chili noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Repeat The methods used for cooling were not adequate.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice cream cooker.
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the employee restroom and cooks handsink.
  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 - Repeat No disposable towels were provided at the hand washing lavatory in the cooks 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
• 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

April 29, 2004 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. There seemed to be NO plastic gloves available. More dangerous were the cooks who handled RAW hamburgers and hot dogs to put on grill and then used same hands to "dress" the foods, thus spreading the "juice" onto uncooked foods.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. In the Bev-Air near the grill packs of hamburgers wrapped with foil and with blood dripping is stored on the shelf over the lettuce. In the walk in, a large sheet pan with blood on it is stored on the shelf over the cut onions.
  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. Since this food will NOT be cooked, the lettuce and onions must be discarded.
• 0220 - Critical Employees munching food while working.
  Employees are to eat in a designated area, NOT WHILE HANDLING FOOD, and then they are to wash their hands BEFORE returning to work.
• 0550 - Ice scoop is lying on it's side in the ice so employee's hands contaminate ice when picking it up. HOWEVER, most employees are scooping the glasses through the ice with their fingers any way.
  The ice scoop is to be used to fill glasses, and it is to be stored in the ice with the handle up.
• 0640 - Bags of sugar are sitting on the floor under the mop sink. Any spilled water may contaminate this food.
  Move bags of sugar to shelves up off of the floor.
• 0610 - Lots and lots of boxes of drinks and single service items are sitting on the floor.
  These need to sit on shelves or dunnage racks so you can sweep and mop under them.
• 0820 - Critical Potentially hazardous foods are between 41 degrees and 140 degrees: 7 large pots of chili in the glass door unit; hot dogs in a cardboard box that are 48 (the box was probably left on the counter next to the grill all morning while hot dogs were being grilled); hot dogs on the gill itself are from the 80's to 120's.
  PHFoods are to be chilled rapidly. See the next two violation. Hot dogs are to stay in the refrigerator until you cook them and then they are to stay at 140 until service. THESE 7 LARGE POTS OF CHILI ARE TO BE TRASHED; THEY ARE NOT TO BE SOLD TO THE PUBLIC.
• 0810 - The methods used for cooling were not adequate. See violation above concerning the 8 pots of chili.
  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.
• 0800 - Critical 8 large pots of chili noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1080 - Pepsi cups being used as food scoops for dry food products.
  Buy commercial food scoops that can be washed - rinsed - sanitized as required.
• 1100 - Old broken, torn apart, scarred wooden cutting board being used for various projects.
  Toss these pieces and buy a commercial cutting board.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 A - Critical Mold is growing in the ice cream dipper well since the water is turned off. Meat grinder in the walk in has old, died meat in it and on it. Splatter on the milk shake dasher. Multiple dried food layers on the slicer.
  These food contact surfaces are to be washed - rinsed - sanitized after EACH use or done at least each 4 hours if they are used continuously during the day. The dipper well overflow tube should be pulled each night and the dipper well cleaned.
• 1900 - Critical You are "2 vatting" anything you wash in the 3 compartment sink since one of the sinks has been covered with a metal shelf.
  Anything food contact surface you can not send through your dish machine must be washed - rinsed - sanitized in three separate and distinct steps.
• 1700 - Critical No sanitizer at the 3 compartment sin.
  You need to acquire Quatz, chlorine or iodine sanitizer for use in the 3 compartment sink.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain test papers for whatever kind of sanitizer you will use in the 3 compartment sink so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2230 - Critical There are not an adequate number of handwashing lavatories on site. (See 12 VAC5-421-2280) The sink in the cook area may be a sink but it is NOT a hand wash sink since there is NO SOAP, NO TOWELS, and NO HANDWASHING SIGN at it.
  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.
• 3020 - Soap was not provided at the hand washing lavatory in the at cook line sink or the employees bathroom 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 disposable towels were provided a the hand washing lavatory in the cook line sink.
  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 - The sign that notifies food employees to wash their hands is not clearly visible, at the cook line sink.
  Provide a sign/poster that is clearly visible to all employees
• 3270 - Methods are not being used to control pests You need to address the flies since it is fly season.
  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. You may use the "ugly" fly paper but not over food prep areas. You may use a fly swatter but clean up and sanitize the "kill area." You may use the new glue boards. They are effective.
• 3300 - A bunch of "stuff" crammed in the hot water tank room.
  Remove this stuff or trash it.
• 0050 - Critical A bottle of septic tank treatment is sitting on a shelf with food and next to boxes of drinks.
  Why would you need septic tank treatment when you are on a public sewer? Remove this from the premises or store it correctly with cleaners and poisons in a separate place.

July 07, 2003 (Routine)

July 01, 2003 (Other)