1 109330 Ali Baba Gyros Routine 6-202.11 Non Critical Lights shall be shielded/shatterproof Y 6/24/2008 Light bulbs were shatterproof. Repeat (2) To prevent contamination, replace missing light shield No light shield at light over handsink Food Code 30-MAY-07 2 109330 Ali Baba Gyros Routine 3-305.11 Non Critical N No Buckets of sunflower seeds stored on floor Food Code 30-MAY-07 3 109330 Ali Baba Gyros Routine 3-305.11 Non Critical All food must be stored at least 6 inches off of the floor. N Repeat (1) Move the sunflower seeds up so that they are at least 6 inches off the floor. Bucket with packages of sunflower seeds was stored on the floor. Food Code 24-JUN-08 4 109330 Ali Baba Gyros Routine 6-301.14 Non Critical A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. N No Food Code 24-JUN-08 5 109330 Ali Baba Gyros Routine 4-602.13 Non Critical N No Clean the noted gaskets. A) Reach-in freezer gaskets observed soiled B) Reach-in cooler gaskets observed soiled. Food Code 24-JUN-08 6 109330 Ali Baba Gyros Routine 6-301.12 Non Critical All handsinks shall have paper towels Y 6/24/2008 There was paper towel at the hand sink. No To facilitate handwashing, restock towel dispenser Paper towel missing at handsink towel dispenser Food Code 30-MAY-07 7 109333 Dish Routine 4-903.12 Non Critical Restrooms are prohibited areas for food-related items/single-service items. Y Because of the fact paper towels are not single service, this is not considered a violation. Paper towels are kept in alternate storage areas now, but it is not a prohibited area to have stored on a shelf in the bathroom. Repeat (1) Relocate noted items to approved/protected area to prevent contamination. Paper towel rolls stored in employee restroom. Food Code 07-MAR-07 8 109333 Dish Routine 6-303.11 Non Critical Lighting shall be adequate. Y Lights were restored in the exhaust hood. Repeat (1) Repair lights to provide adequate lighting. Lights(X3) not functioning in exhaust hood. Food Code 07-MAR-07 9 109333 Dish Routine 4-202.16 Non Critical Surfaces used for food-related storage shall be smooth, durable and easily cleanable. Y Walk-in Racks were replaced with others in good condition. Nothing stored in drawer that is slightly cracked. Repair not warranted on antique bureau. No Provide smooth and easily cleanable surfaces in noted areas. 1. Racks in wallk-in cooler not smooth and easily cleanable (i.e. protective coating is peeling off). 2. Wood drawer in customer seating area (used for food-related storage) is not smooth and easily cleanable. Food Code 07-MAR-07 10 109333 Dish Routine 4-602.13 Non Critical Surfaces shall be free of soil accumulation. Y Wall has been cleaned. No Clean and maintain all surfaces to be free of soiling. Minor soil accumulation observed on rear wall of kitchen by lightswitch. Food Code 07-MAR-07 11 109333 Dish Routine 4-903.11 Non Critical Clean equipment and single-service items shall be protected from contamination during storage. Y Noted items washed and relocated to protected shelving in kitchen. Pie lids inverted. No Relocate noted items to protected area to prevent contamination.. Invert lids to protect food contact surface. 1. Clean plates and bowls stored next to soup steamline in kitchen (observed with soiling on non-food contact portion). 2. Single-service pie lids not inverted during storage in kitchen. Food Code 07-MAR-07 12 109333 Dish Routine 4-501.11 Non Critical Y Replaced utensils with new, and nothing seen peellng from light. No Discard noted utensils. Replace light globe to prevent contamination. Food Code 07-MAR-07 13 109333 Dish Routine 4-202.16 Non Critical To prevent contamination, nonfood contact surfaces shall be smooth, durable and cleanable. N Repeat (2) Discard the cracked lids, replace with food grade wrap or new lids. Salad reach in shelves in worn condition shall be re-surfaced or replaced. Nonfood contact surfaces in poor condition: two plastic square lids were cracked holding cannoli mixture and fontanella cheese in refrigeration units in the kitchen. Shelving worn on reach in racks in salad toploader. Food Code 01-APR-08 14 109333 Dish Routine 4-202.16 Non Critical Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Y Racks were replaced entirely in the walk-in with NSF commercial storage racks. However, the salad toploader racks remain worn where finish has come off (see re-written violation 4-202.16) Repeat (1) Replace the lids with some food grade material. Repair or replace the worn reach-in racks to be smooth, cleanable. Reach-in racks for salad in poor repair. Lids for various dressings and toppings seen cracked. Food Code 13-SEP-07 15 109333 Dish Routine 6-501.11 Non Critical Floors walls and ceiling shall be maintained in good repair Y Two of three violations were corrected: holes were filled in on dishroom walls, and the employee restroom handsink was rebuilt tight to wall and caulked. Hole in ceiling tile is not corrected and is re-written as repeated violation, under 6-501.11 No Remove wood, fill in holes. Fit the handsink to the wall with suitable material such as FRP to result in smooth condition and caulked. Kitchen wall in dish cleaning area seen with numerous holes and piece of shelf support, no longer needed. Hole in ceiling tile in toilet room. Handsink is attached to painted particle board with a gap at wall. Food Code 13-SEP-07 16 109333 Dish Routine 5-203.14 Critical A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap; or (B) Installing an approved backflow prevention device Y Vented double check valves were installed at each of 3 locations -- no pop dispensing is done in kitchen. No Unless the coffee maker company can provide you with proof of built in air gaps internal to the equipment, an ASSE 1022 vented backflow prevention device shall be installed for each water supply line routed to the machines. No backflow protection that meets current plumbing code was observed on two (2) automatic filled Curtis model coffee makers under Sara Lee brand located in two different dining areas. Owner stated the cappuchino machine is filled manually with water. Food Code 01-APR-08 17 109333 Dish Routine 5-203.15 Critical If not provided with an air gap as specified under § 5-202.13, a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line. Y The proper ASSE 1022 was installed at each of three separate beverage units. No Replace the outmoded backflow preventer on the carbonator with an ASSE 1022 vented double check backflow preventer. No backflow protection that meets current plumbing code was observed on beverage system carbonator in bar or in kitchen arrangement. The one behind the speed rack in the bar has a vented hexagon shaped device that is no longer acceptable. Food Code 01-APR-08 18 109333 Dish Routine 6-501.11 Non Critical Floors, walls, ceiling shall be maintained intact and in good repair. N Repeat (1) Replace damaged ceiling tile Hole in ceiling tile in toilet room. Food Code 01-APR-08 19 109333 Dish Routine 5-501.115 Non Critical A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Y Debris was removed. No Remove debris from ground, place inside dumpster. Some solid waste (pallet) observed on ground inside shared dumpster enclosure. Food Code 01-APR-08 20 109333 Dish Routine 4-204.112 Non Critical Interior thermometers shall be provided in all refrigerated units. Y One is hanging inside walk-in during 9-18-07 routine and holding at 40 F. Repeat (1) Provide and use thermometer to ensure safe holding temperatures. No interior thermometer in walk-in cooler. Food Code 07-MAR-07 21 109334 BW-3 Routine 6-501.11 Non Critical The physical facility shall be maintained in good repair. Y Tiles repaired at front corner of walk in cooler in main kitchen No Repair or replace tiles to allow for a smooth easily cleanable surface. Tiles in front corners of upstairs walk-in-cooler noted in disrepair. Food Code 08-JAN-07 22 109334 BW-3 Routine 6-202.14 Non Critical a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. N No Install a self-closure on the door. Clean and paint the walls. No self closure on employee toilet room door in basement. Water spillage on floor. Fixtures soiled, walls worn surfaces. Food Code 21-AUG-08 23 109334 BW-3 Routine 5-202.13 Critical Y No Spray arm by dish machine found hanging at sink flood rim level. Food Code 08-JAN-07 24 109334 BW-3 Routine 6-101.11 Non Critical Floors, walls, and ceilings shall be smooth and easily cleanable Y Surfaces were treated by painting No To facilitate cleaning, remove wood from wall and replace with a. stainless steel, b. FRP (fiberglass reinforced plastic), c. or repaint with a light colored high gloss paint Observed wood on wall by basement stairs and in hallway Food Code 16-JUL-07 25 109334 BW-3 Routine 4-202.16 Non Critical Non food contact surfaces shall be smooth, non absorbant, and easily cleanable Y Shelf was painted, no cloth below spices No Paint wooden shelf with light colored high gloss paint, or replace with a stainless steel or other approved material shelf and remove towels from below spices/sauces at cookline a. Observed top shelf on wire storage rack in basement by stairs noted with wooden surface b. Observed towels used below spices/sauces on rolling rack at cookline Food Code 16-JUL-07 26 109334 BW-3 Routine 3-305.11 Non Critical Y No Observed bag of onions stored in floor in hallway by back door Food Code 16-JUL-07 27 109334 BW-3 Routine 4-501.11 Non Critical Equipment shall be maintained in good repair Y Glass front cooler was holding at ~40 F on 2-19-08 No La Rosa glass door sliding cooler holding with an ambient air temperature of 53F Food Code 16-JUL-07 28 109334 BW-3 Routine 4-602.11 Critical Y Microwave appeared clean at follow up No Clean interior of microwave more thoroughly and routinely. Soiled upper interior of microwave oven to right of cookline by mixer Food Code 06-FEB-08 29 109334 BW-3 Routine 7-102.11 Critical To prevent misuse, any chemical in working container shall be labelled as to contents. Y Red pre-labelled wiping cloth solution bucket in use for sanitizer. No use of unlabelled cooking pots for chemicals observed 2-19-2008. No Stainless steel food pot in use as a wiping cloth bucket on the cook line with no label. Food Code 06-FEB-08 30 109334 BW-3 Routine 6-303.11 Non Critical Sufficient light shall be provided. Y Lighting was restored over beverage prep area and inside cooler. No Increase light level in beverage area. Replace dead bulb. Poor light level over beverage area. Non-working bulb inside Victory 2-door reach-in. Food Code 06-FEB-08 31 109334 BW-3 Routine 5-203.14 Critical Backflow Prevention Device, When Required.* A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap as specified under § 5-202.13; or (B) Installing an approved backflow prevention device as specified under § 5-202.14. Y Vented backflow preventers were installed at each automatic filled tea maker No Install an ASSE 1012 vented double check valve on each of the water lines supplying the tea makers. No approved backflow preventer observed on two separate automatic filled triple tea urns in both beverage areas. Food Code 06-FEB-08 32 109334 BW-3 Routine 6-202.11 Non Critical To prevent glass contamination in case of breakage, lights shall be shielded or bulbs shall be shatter resistant over food, equipment, linens, single service items. Y Shield in place over light in hood. No Remove bulb. Put in clean bulb inside globe shield like the other lights. NO shield on light bulb at left end of vent hood. Food Code 06-FEB-08 33 109334 BW-3 Routine 4-501.11 Non Critical Equipment shall be maintained in a state of good repair and condition. Y La Rosa glass front cooler holding at ~40 F on 2-19-08. Repeat (1) Repair or replace or have serviced: 1) cooler to maintain potentially hazardous food at or below 41 F REMOVE all milk products and transfer to colder holding unit until repaired and holding at ~40 ambient temperature 2) swinging door on kitchen side 3 Equipment not kept in good repair: 1) REPEAT VIOLATION La Rosa glass front cooler holding mango tarts and various milk mixtures at 44.3 F ambient temperature. 2) Duct taped swinging door surface 3) Walk-in cooler door exterior worn and damaged Food Code 06-FEB-08 34 109334 BW-3 Routine 4-202.18 Non Critical Filters or other grease extracting equipment shall be designed to be readily removed for cleaning and placed back properly to capture. Y No gaps noted in baffle filters on 2-19-08. No Fit the baffles tightly at proper angle. Manufacture a stainless steel spacer if required to have NO gaps between baffles. Baffle filters not aligned to fit properly to capture greasy cooking vapors, a space noted between them at left end. Three areas within the bank where the baffles are not flush in the grid. Food Code 06-FEB-08 35 109334 BW-3 Routine 6-202.12 Non Critical Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Y Hood was cleaned. No Clean the hood of visible soil. Grease build up noted in areas running below baffle filters within the vent hood. Food Code 06-FEB-08 36 109334 BW-3 Routine 4-502.11 Non Critical Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Y Only one thermostat to measure water temperature gauge was located by service person (Dan) on site during follow up on 2-19-08. Therefore, only one of two gauges on top of unit will measure wash and rinse temperature. Pressure gauge yet to be added und No Repair or replace the temperature gauges to work accurately to measure dishmachine temperatures. Neither temperature gauge on top of high temp dishwasher are registering the wash or final rinse temps accurately. Food Code 06-FEB-08 37 109334 BW-3 Routine 4-501.113 Non Critical The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. Y Service person on site 2-19-08 to install it. Gauge was present on top of the machine, 8-21-08 No INstall a water pressure gauge on the final rinse hot water line. No pressure gauge observed for high temp dishwasher to measure 15-25 psi in final rinse stage. Food Code 06-FEB-08 38 109334 BW-3 Routine 4-602.13 Non Critical Equipment shall be cleaned at a frequency to preclude build up of soil Y Areas were all detail cleaned. No Detail clean noted areas. Nonfood contact surfaces soiled: 1) drawers holding drink lids and chopsticks 2) cart in corner of beverage area 3) shelves in wait station areas 4) interior of small freezer in corner of kitchen 5) black spot on ceiling tile above double door Victor Food Code 06-FEB-08 39 109334 BW-3 Routine 3-304.12 Non Critical During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under ¶ (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or (F) In 140 F water or above. Y Utensils properly stored between uses at follow up 2-19-08. None seen wedged between equipment. Repeat (2) Do not wedge the food contact part of the utensil between equipment. Use one of the approved methods described. Utensils observed wedged with blade not visible: 1) inside case holding mango tarts 2) on wall in corner of prep next to mop sink Food Code 06-FEB-08 40 109334 BW-3 Routine 6-202.13 Non Critical Insect control devices shall be installed so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Y No fly paper found hung or in use at follow up 2-19-08 No Remove fly paper. Fly paper observed over beverage station and clean plates Food Code 06-FEB-08 41 109334 BW-3 Routine 5-205.15 Non Critical Plumbing shall be maintained in working order. Y Service person on site to repair on 2-19-08. Mop sink faucet not seen leaking when hose was removed, 8-21-08 Repeat (1) Stop the drip from the faucet Mop sink faucet dripping Food Code 06-FEB-08 42 109334 BW-3 Routine 4-101.111 Non Critical Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Y Bar pass through was coated with impervious material. No towels observed below cutting boards on 2-19-08. No Do not place absorbent material below cutting boards. Clean the counter surface and let air dry. Resurface or replace the wood over the ice bin to be smooth, durable cleanable result. 1) Soiled stiff cloth towels observed under long cutting board on server side of cookline. 2) Underside of bar pass through over the ice bin is exposed, moldy wood. Food Code 06-FEB-08 43 109334 BW-3 Routine 3-501.16 Critical N No Remove the products at elevated temperatures and transfer to colder holding walk-in at 40 F . You may also double tub in ice level with the food to hold product at 41 F or below. Adjust the temperature to maintain COLDER range. Service the cooler if re Potentially hazardous/time and temperature control for safety (TCS) food found held in toploader on cookline at 46-47 F: cooked cubed pork and fried pieces, ccoked almond chicken, minced cooked chicken. The 11:10 a.m. recorded ambient temperature was o Food Code 21-AUG-08 44 109334 BW-3 Routine 4-202.11 Critical N No Inventory and remove any oversized items that cannot be cleaned by submersion. Remove broken tubs not able to be used for food storage purposes. About 4-5 oversized woks stored in 2 areas of basement said to be used occasionally for large parties. Cracked plastic tubs stored in same area, not of food grade quality. Soiled and broken utensils stored in bucket. Food Code 21-AUG-08 45 109334 BW-3 Routine 4-501.11 Non Critical Equipement shall be adjusted and maintained to hold food at required temperatures. N Repeat (2) 1) Adjust the cooler to meet a colder range that was holding food at 46-47 F Do NOT place or store food in it until 41 F or less is achieved when measuring the internal temp of food stored. 2) check that the drain line for the condensate is flowing p Cooler at end of cookline holding trays of fried product and diced pork and shrimp reading 47 F at 1:45 p.m Significant amount of water collecting on floor below the toploader at the opposite end, holding noodles and vegetables at 43 F. Food Code 21-AUG-08 46 109334 BW-3 Routine 5-203.14 Critical Details: 5-203.14 Backflow Prevention Device, When Required.* A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap as specified under § 5-202.13; or (B) Installing an approved backflow prevention device as specified under § 5-202.14. N Repeat (1) 1) Sprayer end attached to mopsink hose connected to faucet observed. Only an inline atmospheric vacuum breaker is in place. It is not rated to withstand constant pressure from the attached hose end sprayer. 2) Obsolete type of hexagon shaped backflow Food Code 21-AUG-08 47 109334 BW-3 Routine 4-602.13 Non Critical Nonfood contact surfaces shall be cleaned at a frequency to preclude build up of soil residues. N Repeat (1) Clean noted equipment surfaces. Soiled nonfood contact surfaces observed: 1) vent cover in basement walk-in cooler 2) broken off rice cooker handle allowing debris to collect near opener. 3) stored, but unused, mold covered tub lid next to duct taped bin (by lockers) proximate to co Food Code 21-AUG-08 48 109334 BW-3 Routine 4-501.113 Non Critical The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. N Repeat (1) Adjust the pressure to meet the required 15-25 psi on the dishmachine. High temperature dishmachine noted with final rinse pressure too high, 28-30 psi registered on gauge. Owner stated area construction has affected his building water pressure causing it to read higher than usual, 15-25 psi during final rinse is acceptable Food Code 21-AUG-08 49 109334 BW-3 Routine 4-602.13 Non Critical All non-food contact surfaces shall be kept clean. Y Exterior of bulk white food containers cleaned to remove buildup Repeat (1) Clean exterior containers to remove food debris. Exterior of bulk food containers (white plastic tubs) noted soiled. Food Code 08-JAN-07 50 109336 Routine 6-501.12 Non Critical The physical facilities shall be cleaned as often as necessary to keep them clean and avoid the accumulation of soils. Y Noted area of ceiling observed clean. No Clean ceiling in walk-in cooler. Increase cleaning frequency. Ceiling observed with soil accumulation in walk-in cooler. Food Code 16-APR-07 51 109336 2-401.11 Critical All personsl foods must be stored below ans separated from ALL foodsw and clean equipment areas. Y The drinks are stored in the walk-in cooler below facility foods. 07/30/08 No Move the personal items to an area away from food and clean equipment. Drink (no Straw) and chips ahoy are stored on the lower sheelf with food items--prep table. Food Code 30-JUN-08 52 109336 Routine 4-302.14 Non Critical A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Y Chemicla test strips are provided. 06/04/08 No Provide chemical test strips and utilize strips to check concentration of sanitizer to ensure it has the correct concentration of Chlorine or other approved sanitizer. No chemical test strips available or provided at time of inspection. Food Code 16-APR-07 53 109336 Routine 4-101.111 Non Critical Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material to allow for proper storage of food contact items. N No Move pizza boxes to finished storage room or seal/finish walls and ceiling in storage shed. Pizza boxes stored in outside storage shed with unfinished walls and ceiling. Food Code 16-APR-07 54 109336 Routine 6-202.11 Non Critical 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. Y Lightbulb observed shielded in walk-in cooler. Repeat (2) Provide shield for lightbulb or provide coated shatterproof bulb. Unshielded lightbulb observed in walk-in cooler. Food Code 16-APR-07 55 109336 Routine 3-501.17 Critical Refrigerated, ready-to-eat, potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is, including the day of preparation 7 calendar days or less from the day that the food is prepared (prep day plus six days or less), if the food is maintained at 5°C (41°F) or less. Y Corrected 11-16-07: Correct 6 day datemarking procedure in place. No Mark noted items, and all potentially hazardous foods held over 24 hours with a discard date no to exceed six days from prep/open/slice date. Ex: Prepped 11-8, mark for 8-14 discard. 1.) Facility using too many days for discard dates-creamy cheese dip, house ranch given 10 days for discard. 2.) Sliced deli meats and feta cheese held over 24 hours observed with no discard date. Food Code 08-NOV-07 56 109336 Routine 6-501.11 Non Critical The physical facilities shall be maintained in good repair to allow for proper use and cleanability. Y Wall in back dry storage has been cleaned/repaired. Walk is smooth and cleanable at 3 comp. sink. 07/30/08 No Repair noted areas. 1.) Peeling paint observed in back storage room above clean wiping cloths, aprons, etc. 2.) Wall observed in disrepair behind three compartment sink. Food Code 08-NOV-07 57 109336 Routine 4-101.111 Non Critical Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. N Repeat (1) Move pizza boxes to finished storage room or seal/finish walls and ceiling in storage shed. Pizza boxes stored in outside storage shed with unfinished walls and ceiling. Food Code 08-NOV-07 58 109336 Routine 4-302.14 Non Critical A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Y Chemical test strips are available. 06/04/08 Repeat (1) Provide test strips to monitor sanitizer levels. No chemical test strips present. Food Code 08-NOV-07 59 109336 Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y Partially corrected 11-16-07: Gaskets cleaned. 06/04/08 The stand up freezer was cleaned on the bottom shelf. 07/30/08 Repeat (1) Clean noted areas. 1.) Gaskets observed soiled in pizza toploader. 2.) Bottom of stand-up freezers observed soiled. Food Code 08-NOV-07 60 109336 Routine 6-501.16 Non Critical After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Y Corrected 11-16-07: Mop hung. No Hang or invert mops to prevent bacterial harborage/soiling. Soiled mops observed stored in mop bucket. Food Code 08-NOV-07 61 109336 Routine 4-903.11 Non Critical Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Y Partially Corrected 11-16-07: Pizza boxes observed stored properly at least six inches from floor. All items are removed from the utility area. Good Job. 07/30/08 No Move noted items to protected location/at least six inches from floor. 1.) Pizza boxes observed stored on floor in back storage room. 2.) Clean aprons, wiping cloths, misc. equipment observed stored in close proximity to soiled furnace/unprotected area. Food Code 08-NOV-07 62 109336 Routine 6-301.11 Non Critical Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Y 11-16-07: Handsoap present. No Provide handsoap for handwashing. No handsoap observed in employee restroom. Food Code 08-NOV-07 63 109336 Routine 2-401.11 Critical An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Y Corrected 11-16-07: Proper cups with lids/straws have been purchased and designated area has been created located below and away. Repeat (2) Store all employee personal foods in cup with tight-fitting lid/straw, and store personal beverages and food in DESIGNATED area located below and away from consumer food, food contact surfaces/equipment, and single service items. Twist cap employee personal beverages (X2), and personal food observed stored on shelf over back prep table. Food Code 08-NOV-07 64 109336 Routine 3-304.14 Non Critical Soiled wiping cloths must be stored in an approved sanitizer inbetween use at correct concentration (50-100 ppm if using Chlorine) to avoid bacterial harborage. Y Corrected 11-16-07: Wiping cloths observed stored properly in 100 ppm Chlorine. Repeat (1) Place wiping cloths in sanitizer bucket. Numerous soiled wiping cloths observed throughout kitchen area. No sanitizer bucket present. Food Code 08-NOV-07 65 109336 Routine 4-501.11 Non Critical Y Corrected 11-16-07: Reach-in cooler observed repaired with ambient air temperature of 40F. Condenser properly repaired in walk-in cooler. No Repair noted areas. Discontinue using noted reach-in cooler to store potentially hazardous foods until repair is made and cooler is properly holding at 41F or below. 1.) Bottom reach-in of pizza toploader observed with ambient air temperature of 46.7F. 2.) Condenser observed leaking in walk-in cooler. Food Code 08-NOV-07 66 109336 Routine 6-202.11 Non Critical 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. Y Corrected 11-16-07: Protected lighting provided. Repeat (3) Provide shields for noted lights, or utilize a rubber coated shatterproof bulb to prevent contamination. 1.) No light shield/coated bulb observed in white stand-up freezer. 2.) No light shields observed in back storage room where food contact equipment is stored. Food Code 08-NOV-07 67 109336 Routine 6-305.11 Non Critical Y Corrected 11-16-07: Designated area provided. Repeat (1) Designate an area for employee personal belongings that is below and away from food/food contact. Ensure employees use designated area. Employee personal items (purse, keys, phone, etc.) observed stored on shelf over back prep table. Food Code 08-NOV-07 68 109336 Routine 4-204.112 Non Critical Y Corrected 11-16-07: Thermometer in place. No Provide thermometer in noted cooler to monitor temperature. No thermometer present in pizza toploader/bottom reach-in. Food Code 08-NOV-07 69 109336 Routine 7-102.11 Critical All chemical containers must be labeled as to content. Y All chemical spray bottles are labeled. 07/30/08 No Label the chemical spray bottles as to content. There is a chemical spray bottle not labeled in back area. Food Code 05-JUN-08 70 109336 Routine 3-305.11 Non Critical All foods must be stored protected from contamination by being stored at least 6inches off floor and covered. Y The bins are covered and all foods are stored 6 inches off the floor. 07/30/08 No Move ALL foods at least 6 inches off the floor. Cover all foods when not in use. The walkbins stacked on the floor in the walk-in cooler. The olive bin is stored on the floor in the walk-in cooler.-in cooler has food. Bin of white powder and oil in back area are not covered. Food Code 05-JUN-08 71 109336 Routine 4-602.13 Non Critical All equipment must be maintained clean. N The filters have been cleaned. 06/30/08 The door and gasket of walk-in, shelving in the walk-in and dry storage, and the utility area have all been cleaned. 07/30/08 Repeat (2) Clean these areas on a more frequent schedule. The filters and hoods are soiled at the oven. The oven conveyor is soiled. There are several flat pans with very soiled bottoms. The door and the gasket on the walk-in cooler is soiled. The shelving in the walk-in cooler and at the dry storage is soil Food Code 05-JUN-08 72 109336 Routine 4-101.19 Non Critical Changed from 4-101.111 All equipment and storage areas must be maintained smooth and easily cleanable. N Repeat (2) Remove these items from the shed or sand and PAINT the insides to be smooth high gloss enamel with painted shelving. The outside shed is used for storage of pizza boxes and bottom sheeets for pizza. Food Code 05-JUN-08 73 109336 Routine 5-205.15 Non Critical All plumbing must be maintained in good repair. Y The hot weater handle has been installed. 06/30/08 No Replace the fixture to have usable handles. The fixture at the 3 comp sink has no hot water handle Food Code 05-JUN-08 74 109336 Routine 6-202.11 Non Critical All lights in the facility MUST be shielded or be shatterproof. N Repeat (4) Provide lights with shields. Provide the end cap to the light in the reach-in cooler. Light shields are missing on the lights in the back prep area. An end cap is missing from the light shield in the reach-in cooler. Food Code 05-JUN-08 75 109336 Routine 6-501.11 Non Critical All floors, walls, and ceilings must be maintained in good condition. N The wall at the mixer has been repaired and painted. 07/30/08 Estimates are being done for ceiling tile replacement. Repeat (1) Repair these areas. The ceiling tiles at the oven are falling apart. The walls at the mixer are worn and not easily cleanable. Food Code 05-JUN-08 76 109336 Routine 3-501.17 Critical All ready to eat, portioned, and potentially hazardous foods kept over 1 day must be dated for their date of use 6 days after opening or prep. Y The cheese dip is dated in the front reach-in cooler 06/30/08 These foods are dated today with day stickers for discard. 07/30/08 Repeat (1) Date mark these foods when prep/open if know it will be over 1 day holding. The bin of small cheese dip is not dated in the prep cooler. The feta cheese opened in the walk-in cooler is not dated for discard. Sliced ham and feta cheese in the pizza prep cooler is not dated for discard. The large bin of cheese dip in the walk-in Food Code 05-JUN-08 77 109336 Routine 2-401.11 Critical All personal drinks must be in a closed cup with a straw and stored below and separated from all facility foods and clean equipment. Y Personal drinks are stored below all foods. 07/30/08 Repeat (3) Remove all bottled drinks for employees. Provide an area on a bottom shelf, labeled and seperated from foods and clean equipment. Personal bottled water is stored with facility foods in the pizza prep cooler. Food Code 05-JUN-08 78 109336 Routine 4-602.11 Critical All food contact equipment must be maintained clean and sanitized. Y The can opener and the mixer are cleaned today. 07/30/08 No Clean and sanitize the mixer and the can opener after every use. The can opener is very soiled. The mixer underneath at attachment area is soiled. Food Code 05-JUN-08 79 109336 Routine 3-302.12 Non Critical Y These bins are all labeled as to content. 07/30/08 No All working containers, not identifiable, must be labeled as to content. The large bins in front of corn meal (?) and flour (?) are not labeled as to content. Shakers at front prep area are not labeled. Bin ow white powder and oil (?) bin in back prep area are not labeled as to content. Bin in dry storage shelf of white pow Food Code 05-JUN-08 80 109336 Routine 6-501.12 Non Critical All floors, walls, and ceilings must be maintained clean. Y THe walls have been cleaned at the mixer. 06/30/08 The ceiling tile are cleaned. The floors are cleaned in the walk-in cooler. 07/30/08 No CLean these areas on a more frequent schedule. The ceiling is not cleaned at the front area of kitchen. The ceiling tiles are soiled at sides of oven. Floors are soiled in the walk-in cooler. Walls are soiled at the mixer. Food Code 05-JUN-08 81 109336 Routine 4-101.11 Non Critical N No Remove all sterlite containers from food contact uses. Sterlite containers are being used for food contact throughout the facility. Food Code 05-JUN-08 82 109336 3-501.17 Critical ALl ready to eat or portioned or potentially hazardous foods kept over one day must be dated for their last date of use. Y The day of the week needed for discard is used for the feta, cheese dip and the cooked pasta. 07/30/08 No These foods must be dated foir their last date of use. The same procedure must be used for ALL dating--day stickers or actual dates--DO NOT MIX METHODS. There are no dates of discard on the feta scheese, or cheese dip stored in the walk-in cooler. Cooked pasta is not dated for discard in the cooler. Food Code 30-JUN-08 83 109336 Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y Corrected 11-16-07: Gaskets cleaned. No Clean gaskets in reach-in cooler. Increase cleaning frequency. Gaskets observed soiled in reach-in cooler under pizza prep toploader. Food Code 16-APR-07 84 109337 The Green Gateau Routine 5-205.15 Non Critical Facility plumbing shall be maintained in good repair. Y 4/11/08- The above violations were not cited under Blue Starz. They are carry-over violations from previous occupants. Plumbing has been in good repair since Blue Starz took over. No Repair or replace leaking faucet. Faucet at 3-compartment sink leaking water at time of inspection. Food Code 19-APR-07 85 109337 The Green Gateau Routine 4-602.13 Non Critical Facility shall be maintained in sanitary condition. Y 4/11/08- The above violations were not cited under Blue Starz. They are carry-over violations from previous occupants. Non-food contact surfaces are clean. No Utilize a routine cleaning schedule to address above areas. The following items/areas in need of detail cleaning: 1) fanguard within pizza top loader 2) fanguard within walkin cooler 3) wire shelving proximate to pizza top loader with pan storage and 4) return air vents in lobby. Food Code 19-APR-07 86 109337 The Green Gateau Routine 6-501.14 Non Critical To facilitate adequate ventilation and prevent a fire hazard, filters shall be clean. N No Clean exhaust hood filters at frequency which prevents buildup. Exhaust hood filters above fryer soiled. Food Code 23-JUN-08 87 109337 The Green Gateau Pre-Opening Inspection 5-202.13 Critical There must be an air gap between the end of the spray rinse and the flood rim of the dishwashing sink. Y 4/11/08- Spray arm replaced with new. Now rests at least 2-inches above flood rim of sink. No Replace the existing flex line with a shorter assembly. The overhead spray rinse at the 3-compartment sink is extended below the flood rim. Food Code 10-APR-08 88 109337 The Green Gateau Pre-Opening Inspection 6-303.11 Non Critical Lighting must be adequate. Y 4/11/08- Light in walkin replaced with higher wattage bulb. No Provide a higher wattage (100 watt) bulb for the walk-in cooler The light in the walk-in cooler is dim. Food Code 10-APR-08 89 109340 Imperial Palace Express Routine 3-603.11 Critical Y Corrected by reprinting menu with reminder and disclosure statement. Repeat (1) Inadequate consumer advisory observed on menus with raw or undercooked items missing disclosure statement. Food Code 05-APR-07 90 109340 Imperial Palace Express Routine 3-301.11 Critical To prevent foodborne illness, bare hand contact shall be avoided with ready to eat food. Y Corrected by observing staff washing hands with warm water and soap. A pair of clean gloves were then put on. No Utilize gloves or utensils to handle ready to eat food. Food staff observed handling salad cheese with bare hands. Food Code 05-APR-07 91 109340 Imperial Palace Express Routine 4-602.13 Non Critical Facility shall be maintained in sanitary condition. Y 10/29/07- Above non-food contact surfaces adequately cleaned. No Utilize routine cleaning schedule to address above areas. The following non-food contact areas in need of detail cleaning: 1) reachin cooler gaskets 2) stainless reachin cooler fanguard in grill 3) splash area above steam table along cookline 4) overhead lightshields and return air vents 5) grill handsink soap a Food Code 05-APR-07 92 109340 Imperial Palace Express Routine 4-501.11 Non Critical Facility equipment shall be maintained in good repair. Y 10/29/07- Above items or areas have been repaired. Repeat (1) Repair or replace above items as needed. The following items in need of maintenance or repair: 1) gaskets on beer walkin cooler door 2) main walkin cooler door 3) ice accumulation noted in grill reachin freezer 4) toploader at grill cookline maintaining ambient air at 43 F. Food Code 05-APR-07 93 109340 Imperial Palace Express Routine 5-202.13 Critical To adequately protect water system, spray arm shall rest at least 2-inches above flood rim of basin. Y Corrected by securing spray arm at dish area to rest at least 2-inches above flood rim. No Install new arm or spring to allow adequate clearance. Spray arm at dish area sink resting below flood rim of basin. Food Code 05-APR-07 94 109340 Imperial Palace Express Routine 4-101.11 Non Critical Material utilized shall be smooth, easily cleanable and non-absorbent. Y Corrected by removing wood from premises. Repeat (1) Remove wood utensils and seal exposed wood above salad toploader. 1) Wood spoons noted in grill storage drawer 2) exposed wood noted above salad toploader on shelf. Food Code 05-APR-07 95 109340 Imperial Palace Express Routine 4-602.11 Non Critical Food-contact surfaces shall be clean. Y 10/29/07- Interior of ice machine adequatel clean. No Clean and sanitize interior of ice machine at frequency which prevents buildup. Interior of ice machine noted with mineral deposit. Food Code 05-APR-07 96 109340 Imperial Palace Express Routine 4-904.13 Non Critical To prevent environmental contamination, utensils shall be protected. Y 10/29/07- Tables not preset at time of visit. Staff setting tables as customers sit. Repeat (2) Cover or wrap utensils and invert drinking glasses if necessary. Exposed silverware noted at preset tables. Food Code 05-APR-07 97 109340 Imperial Palace Express Routine 5-205.15 Non Critical Facility plumbing shall be maintained in good repair. Y 10/29/07- Above plumbing areas have been repaired. No Repair or replace above items accordingly. The following plumbing items noted leaking and in need of repair: 1) unisex restroom faucet 2) dish area sink faucet and 3) 3-compartment sink faucet. Food Code 05-APR-07 98 109340 Imperial Palace Express Routine 4-302.14 Non Critical To effectively monitor sanitizer concentration, test strips are required. Y Corrected by purchasing test strips and maintaining at 100ppm. No Provide chlorine test strips and maintain at 50-200ppm. Unable to locate chlorine test strips. Food Code 05-APR-07 99 109340 Imperial Palace Express Routine 5-501.17 Non Critical To provide sanitary means of disposal, a covered receptacle shall be in place. Y 10/29/07- Covered receptacle provided in unisex restroom. No Provide a covered receptacle in restrooms used by women. Unisex restroom/womens restrooms in need of covered receptacle Food Code 05-APR-07 100 109340 Imperial Palace Express Routine 5-402.11 Critical To prevent backflow contamination, at least a 1-inch air gap shall be in place between bottom of drain line and floor drain flood rim. Y Corrected by cutting and securing ice bin drain line at least 1-inch above floor drain flood rim. No Cut and secure ice bin drain line as needed. Inadequate air gap observed with bar ice bin drain line. Food Code 05-APR-07 101 109340 Imperial Palace Express Routine 6-201.11 Non Critical To facilitate adequate cleaning, establishment shall be in sound repair. Y 10/29/07- Interior of beer cooler repaired. No Repair ceiling and install base cove molding in required areas. The following in need of repair: 1) base cove molding missing in areas within beer walkin cooler 2) ceiling within beer walkin cooler in disrepair. Food Code 05-APR-07 102 109340 Imperial Palace Express Routine 7-102.11 Critical To prevent contamination through misuse, chemicals shall be labeled. Y Corrected by labeling working chemical bottles with common name. No Label working chemical containers with common name. Unlabeled chemical spray bottle noted in dish wash area. Food Code 05-APR-07 103 109340 Imperial Palace Express Routine 6-303.11 Non Critical To facilitate adequate illumination, lights shall function. Y 10/29/07- Lights above grill in good working order. Adequate lighting present. No Repair or replace bulbs which are not working. Four lights above grill cookline not functioning. Food Code 05-APR-07 104 109340 Imperial Palace Express Routine 6-202.11 Non Critical To prevent contamination through glass shatter, bulbs shall be protected. Y 10/29/07- Protective tube installed on light above ice bin at bar. No Provide shield or purchase shatterproof bulb for ice bin. Light located above bar ice bin (below glass storage shelf) not shielded. Food Code 05-APR-07 105 109340 Imperial Palace Express Routine 6-301.14 Non Critical To facilitate adequate handwashing technique, signage shall be in place. Y Corrected by providing handwash signs at grill handsink. No Provide handwash sign in handwash locations. Grill handsink missing handwash signage. Food Code 05-APR-07 106 109340 Imperial Palace Express Routine 2-402.11 Non Critical To prevent physical contamination of food, restraints shall be worn. Y 10/29/07- Food staff wearing hats as needed. No Restraints such as hat or hairnet shall be worn with staff preparing food or handling clean dishs. Wait staff noted preparing salad without hair restraints. Food Code 05-APR-07 107 109340 Imperial Palace Express Routine 3-305.11 Non Critical To adequately protect, food items shall be properly stored. Y Corrected by covering toppings with clear wrap. Repeat (1) Store food covered and inverted to prevent overhead contamination. 1) Salad toppings not covered (outside of toploader) 2) single-service lids at grill not inverted. Food Code 05-APR-07 108 109340 Imperial Palace Express Routine 4-101.111 Non Critical To prevent bacterial growth, material shall be smooth, easily cleanable, and non-absorbent. Y 5/8/08- Staff using rubberized material to hold cutting boards in place. No Provide approved material such as rubberized mat. Cloth towel observed beneath cutting board in grill. Food Code 29-OCT-07 109 109340 Imperial Palace Express Routine 4-502.11 Non Critical To ensure food temperatures are accurately measured, thermometers shall be calibrated. Y 5/8/08- Thermometers calibrated using cold method. No Calibrate thermometer using cold method to 32 F. One of the two bimetal stem thermometers in grill reading ambient air 10 F different from sanitarians. Food Code 29-OCT-07 110 109340 Imperial Palace Express Routine 4-602.13 Non Critical Facility shall be maintained in sanitary condition. Y 6/5/08- Above area cleaned. Repeat (1) Utilize routine cleaning schedule to address. Fanguard within two-door reachin cooler in grill soiled. Food Code 29-OCT-07 111 109340 Imperial Palace Express Routine 6-201.13 Non Critical To facilitate cleaning between wall and floor juncture, molding in necessary. N No Provide base cove molding in walkin as needed. Cove molding needed within beer walkin cooler. Food Code 29-OCT-07 112 109340 Imperial Palace Express Routine 5-205.15 Non Critical Facility plumbing shall be maintained in good repair. Y 6/5/08- Faucet repaired and no longer leaking. Repeat (1) Repair or replace faucet as needed. Faucet at 3-compartment sink leaking water. Food Code 29-OCT-07 113 109340 Imperial Palace Express Routine 6-202.13 Non Critical To prevent contamination of items below, insect devices shall be properly stored. Y 6/5/08- Insect device device removed from wall. No Store device in area away from food items or equipment. Relocate device accordingly. Insect control device observed in rear prep area stored above chest freezer and microwave. Food Code 29-OCT-07 114 109340 Imperial Palace Express Routine 4-102.11 Non Critical To prevent contamination through oxidation, food shall be properly stored. Y 6/5/08- Food-grade containers used for storage. No After opening, transfer unused product into a food-grade container. Open can of tomato paste observed in walkin cooler. Food Code 29-OCT-07 115 109340 Imperial Palace Express Routine 4-602.13 Non Critical Facility shall be maintained in sanitary condition. Y 6/5/08- Above areas cleaned. Repeat (2) Utilize routine cleaning schedule to address. The following non-food contact surfaces observed soiled: 1) fanguard in True 2-door reachin cooler soiled 2) gaskets on cookline reachin freezer soiled 3) beer reachin cooler gaskets. Food Code 08-MAY-08 116 109340 Imperial Palace Express Routine 6-201.13 Non Critical To facilitate cleaning between wall and floor juncture, molding shall be in place. N Repeat (1) Provide base cove in areas as needed. Base cove molding missing from areas in beer walkin cooler. Food Code 08-MAY-08 117 109340 Imperial Palace Express Routine 5-205.15 Non Critical Facility plumbing shall be maintained in good repair. Y 6/5/08- Faucet repaired and no longer leaking. Repeat (2) Repair or replace faucet as needed. Faucet at 3-compartment sink leaking water while in use. Food Code 08-MAY-08 118 109340 Imperial Palace Express Routine 6-202.13 Non Critical To prevent contamination of items below, insect devices shall be properly stored. Y 6/5/08- Insect device device removed from wall. Repeat (1) Relocate insect light to area away from food items or areas. Insect control device observed stored above microwave/chest freezer proximate to rear exit door. Food Code 08-MAY-08 119 109340 Imperial Palace Express Routine 4-102.11 Non Critical To prevent contamination through oxidation, food shall be properly stored. Y 6/5/08- Food-grade containers used for storage. Repeat (1) After opening, transfer unused product into a food-grade container. Open can of pineapple juice observed in bar reachin cooler. Food Code 08-MAY-08 120 109340 Imperial Palace Express Routine 5-203.14 Critical To adequately protect the municipal water supply, appropriate backflow devices shall be in place. Y 6/5/08- ASSE 1022 installed on coffee unit water line. No Provide as ASSE 1022 on water line into coffee unit. Unable to locate appropriate backflow prevention device on Curtis coffee machine. Food Code 08-MAY-08 121 109340 Imperial Palace Express Routine 5-402.11 Critical To prevent backflow contamination, at least a 1-inch air gap shall be in place between bottom of drain line and floor drain flood rim. Y 6/5/08- Drain lines cut and secure at least 1-inch above floor drain flood rim. No Cut and secure above drain lines as needed. Inadequate air gap observed with cookline cluster, located beneath west-side grill handsink. Food Code 08-MAY-08 122 109349 Routine 3-302.11 Critical All raw animal items must be stored below and away from all cooked or ready-to-eat food items. All raw animal items must be stored according to final cook off temp with highest temp below. Y 9-4-08: Proper shields provided to raw shell eggs. *CORRECTED DURING THIS INSPECTION: Raw ground beef over raw pork/raw ostrich in 2 door cooler. Chef moved raw ground beef under other products. Repeat (3) Store raw ground beef below raw fish, store raw shell eggs away from juice OR provide splash guards around eggs. A) Raw ground beef over raw fish in cookline cooler B) Raw shell eggs stored next to juice in walk-in cooler Food Code 20-AUG-08 123 109349 3-501.16 Critical All potentially hazardous food must be 41F or below during cold holding to prevent bacterial growth. Y Cooler holding 33F air temp, food at 42F. New condenser provided. Manager stated holding temps will be monitored routinely to verify proper temps are maintained. No Service cooler to hold at 41F or below, monitor holding temp routinely to verify proper temps are maintained. Do not use unit to store any potentially hazardous food until repaired to hold at 41F or below. *At time of inspection, all food items in thi Back prep reach-in cooler at 44-45F, sauces/dressings. Food Code 31-JUL-07 124 109349 Routine 3-501.17 Critical All ready-to-eat, potentially hazardous food, kept over 24 hrs must be date marked with a use by date no more than 7 days including prep/open date. Y Continued proper date marking with discard date and prep. No Date mark all items properly. If made/opened 12-14, date with 12-20 or less. Improper date marking observed: A) Dessert date marked with prep date only, 12-12. B) Feta cheese date marked with open date only, 12-10. C) Cooked, portioned cheesy potatoes dated with prep date only. Food Code 14-DEC-06 125 109349 Routine 3-305.11 Non Critical Y Bags stored on cart. No Provide and use proper shelving to store grains. Bags of grains for beer at brewery on floor. Food Code 14-DEC-06 126 109349 Routine 4-602.13 Non Critical Must clean and sanitize equipment routinely. Y Equipment clean. No Remove all build-up. A) Fan guard on walk-in cooler motor soiled B) Mill/grinder at brewery soiled. Food Code 14-DEC-06 127 109349 Routine 3-602.11 Non Critical All food removed from original container must be labeled with common name of product. Y All bottles have labels. No Provide labels to all containers. Several squirt bottles at dessert station not labeled. Food Code 14-DEC-06 128 109349 Routine 4-202.16 Non Critical Surfaces must be smooth, non-absorbent, and easily cleanable. Y Replaced with metal piece. No Replace/Resurface/Seal wood block. Wood 2x4 used at mill/grinder at brewery. Food Code 14-DEC-06 129 109349 Routine 6-303.11 Non Critical Lights must be in working condition. Y Light replaced. No Provide new bulb to fixture. Light burnt out at vent hood. Food Code 14-DEC-06 130 109349 Routine 5-402.11 Critical Y All drainlines have been properly air gapped. No Cut/raise drain lines to provide proper air gaps. Must maintain gravity flow away from equipment. A) No air gap on drain at 2 comp. sink used for prep B) No air gap at dipper-well drain line C) No air gap at ice machine drain line. Food Code 14-DEC-06 131 109349 Routine 4-501.11 Non Critical All equipment must be in good repair. Y Gaskets replaced. No Provide new gasket to provide tight seal and easily cleanable surfaces. Door gasket at salad chute torn. Food Code 14-DEC-06 132 109349 Routine 4-602.11 Critical All food equipment must be cleaned and sanitized routinely to prevent contamination. Y Floor mixer clean, no build-up observed. No Remove all build-up from listed items. A) Table top slicer soiled B) Underside area near mixing arm soiled at floor mixer. Food Code 14-DEC-06 133 109349 Routine 7-201.11 Critical All chemicals must be stored below and away from food/food contact items. Y Chemical buckets remain properly stored floor or bottom shelf. No Store cloth buckets and propane separately. A) Wiping cloth buckets stored on prep surfaces B) Propane canister next to food on shelf under prep table. Food Code 14-DEC-06 134 109349 Routine 4-501.11 Non Critical All equipment must be in good repair. Y 2-21-08: New gaskets provided to cooler doors. No Replace broken door gaskets to both units. 2 door cooler and salad chute gaskets torn. Food Code 30-JAN-08 135 109349 Routine 3-302.11 Critical All raw animal products must be stored below and away from cooked or ready-to-eat food and food contact items. All unwashed produce must be stored below and away from cooked or ready-to-eat food. Y All raw meat/eggs continue to be stored properly. All unwashed produce in designated area. No Organize all coolers to store raw products and unwashed produce properly. Food Code 14-DEC-06 136 109349 Routine 3-501.16 Critical All potentially hazardous food must be 41F or below during cold holding to prevent bacterial growth. Y No rice kept on ice bath, both cookline coolers holding at 41F or below, walk-in cooler holding at 41F or below. Manager agrees to monitor holding temps routinely to verify proper temps are maintained at all times. Repeat (2) Service all coolers to hold at 41F or below, provide proper ice bath with ice level reaching product level for rice. Monitor holding temp routinely to verify proper temps are maintained. *At time of inspection walk-in air temp reached A) Cooked rice on ice bath at 59F at cookline B) Both ends of cookline reach-in coolers at 44F, burger and fish C) Back prep reach-in cooler at 44F, creamer C) Walk-in cooler with air temp at 43F, desserts and sauces and bacon at 44F Food Code 10-JUL-07 137 109349 Routine 6-301.12 Non Critical All handsinks must be fully stocked at all times to allow proper handwashing, Y Paper towel available at bar handsink, employees instructed to use designated handsink only for handwashing. No Provide paper towel at all handsinks at bar. No paper towel at bar handsink. Food Code 10-JUL-07 138 109349 Routine 2-402.11 Non Critical All employees handling food or clean items must wear full head covering. Y 9-4-08: Dish washer wearing proper head covering. No Provide and utilize hats or hair nets for dishwashers. Employee washing dishes not wearing head covering. Food Code 20-AUG-08 139 109354 Routine 4-602.11 Non Critical All ice machine interiors shall be cleaned at a frequency as to prevent the build-up of soil to prevent contamination of ice. Y 3/6/8. Ice machine clean. No Clean the ice machine interior routinely or as needed to prevent build-up of soil residue. Ice machine interior observed with mold-like substances. Food Code 24-SEP-07 140 109354 Routine 5-205.11 Non Critical (A) A handwashing facility shall be maintained so that it is accessible at all times for employee use. (B) A handwashing facility may not be used for purposes other than handwashing. Y 8/21/8. Handsink obstruction not observed at the time of inspection. No Move the pastry rack away from the handsink to facilitate convenient use by the staff. Obstructed handsink at the back room. Food Code 24-SEP-07 141 109354 Routine 6-202.11 Non Critical 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. Y 3/6/8. Lighting observed. Repeat (2) Provide light bulb shield to prevent physical contamination by glass. No light bulb shield above the 3-compartment sink. Food Code 24-SEP-07 142 109354 Routine 6-202.11 Non Critical Light shields or shatter proof bulbs shall be provided in areas where food and single service items are exposed. Y 3/6/8. Light shield observed. Repeat (1) Provide light shield in kitchen. No light shield provided at ceiling lights over singles service items and dry food storage shelves. Food Code 01-MAR-07 143 109354 Routine 3-302.12 Non Critical Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Y 9/24/07. All bulk bins labeled with a common name. Repeat (1) Label food bins with common name of food. Unlabeled sugar food bin in kitchen. Food Code 01-MAR-07 144 109354 Routine 4-602.11 Non Critical The interior of the ice machine shall be cleaned at a frequency as to prevent the build-up of soil residue. N No Clean the interior of the ice machine routinely or as needed to prevent soil build-up. The interior of the ice machine noted with mold-like growth. Food Code 21-AUG-08 145 109354 Routine 5-501.113 Non Critical Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (A) Inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the food establishment. N No Close all lids of the dumpster, in-between uses, to prevent the attraction of nuisance animals/pests. The dumpster lid noted ajar. Food Code 21-AUG-08 146 109354 Routine 6-501.12 Non Critical (A) Physical facilities shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. N Repeat (1) Clean the floors routinely or as needed to prevent the build-up of soil residue. Floor noted soiled around the oven/3-compartment sink area. Food Code 21-AUG-08 147 109354 Routine 6-501.12 Non Critical (A) The physical facilities shall be cleaned as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident. N Partially corrected 8/21/8. Walk-in-freezer floor clean at the time of inspection. No Clean the floors routinely or as needed to prevent soil build-up and the attraction of pests. (1) Floors soiled under heavy equipment (2) Walk-in-freezer floor soiled. Food Code 06-MAR-08 148 109354 Routine 2-402.11 Non Critical Food employees shall 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. Y 8/21/8. Hair restraint obseved at the time of inspection. No Provide an approved hair restraint for all staff to prevent contamination of food, equipment, and single service items from hair. Visor worn for hair restraint. Unapproved hair restraint. Food Code 06-MAR-08 149 109354 Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y 8/21/8. Bulk bin lids satisfactory clean at the time of inspection. No Clean the lids of bulk bin covers to prevent the attraction of pests. Clean at a frequency to prevent soil build-up. Bulk food bin bucket lids soiled. Food Code 06-MAR-08 150 109358 Oso Burrito Routine 3-302.11 Critical ALL raw meats, eggs, and seafoods must be stored below and seperated from all other foods. Y There is a large air space beside the raw eggs and vegetables. It must be maintained. 12/14/07 No Move the cabbage to an upper shelf. Place a solid stainless steel or plexiglass dividerto seperate shelving of raw meats and eggs. The raw eggs are stored beside the box of cabbages. Food Code 15-NOV-07 151 109358 Oso Burrito Routine 3-302.12 Non Critical All working containers must be labeled as to content. Y These bins are labeled at this time. All working containers must be maintained labeled. No Label all working containers. There is a large bin of spice labeled under slice shelf. There are different crumb? bins not labeled on prep cooler near oven. Food Code 15-NOV-07 152 109358 Oso Burrito Routine 6-201.11 Non Critical N No Food Code 05-AUG-08 153 109358 Oso Burrito Routine 4-602.13 Non Critical N Repeat (1) Food Code 05-AUG-08 154 109358 Oso Burrito Routine 5-202.13 Critical All walk-ins must have an air gaap on their condesate drain lines. Y The line is cut and over 2 inches air gap exists. 12/14/07 No Provide an air gap of at least 1 inch on the drain line from walk-in motor and the top of the utility sink. The condensor line from the walk-in cooler is not air gapped at utility sink. Food Code 15-NOV-07 155 109358 Oso Burrito New Owner (no application) 6-501.14 Non Critical Must clean vent filters on routine basis to prevent build up and possible contamination to food prepared below from debris falling onto food prepared or storded. N No Must clean vent filters more often and more thoroughly to prevent build up. Vent filters have heavy build up of dirt and debris Food Code 13-MAY-08 156 109358 Oso Burrito New Owner (no application) 6-202.14 Non Critical toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Y bathroom door self closing (8-5-2008) No Must provide self closing device for toilet room door. No self closure on bathroom door. Food Code 13-MAY-08 157 109358 Oso Burrito New Owner (no application) 6-501.12 Non Critical Must thoroughly and routinely clean under all equipment on routine basis to remove garbage and debris build up, and prevent creating harborage conditions for pests. N No Must clean under equipment, as well as walls, and door, to prevent build up and provide a sanitary atmosphere in which to serve and store food product. NOted heavy soil build up on doors, walls and floors of back kitchen area. Noted very heavy soil build up under cookline equipment. Food Code 13-MAY-08 158 109358 Oso Burrito New Owner (no application) 4-602.13 Non Critical Must routinely and thoroughly clean all food and non-food contact surfaces on routine basis to prevent build up and prevent potential contamination. N No Must clean above listed areas more often and more thoroughly to prevent. Noted soil build up on the following non-food contact surfaces: a) interior of microwave b) handles of equipment throughout facility c) interior of reach in cooler on line Food Code 13-MAY-08 159 109358 Oso Burrito New Owner (no application) 4-903.11 Non Critical cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean equipment and utensils shall be stored as specified under ¶ (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Y chill paddles are now wrapped in plastic wrap in freezer (8-5-2008) No Chill paddles stored in reach in freezer, unprotected from freezer debris. Food Code 13-MAY-08 160 109358 Oso Burrito Routine 2-401.11 Critical All drinks must have covers and straws. They MUST be stored below and seperated from all food and clean equipment areas. Y Drink placed at dirty dish area. Repeat (1) Do not allow drinks in kitchen or place an area for covered drinks with straws to be stored. Open cup of coffee is stored on the shelf over the prep cooler. Food Code 15-NOV-07 161 109358 Oso Burrito Routine 6-501.12 Non Critical Physical facilities shall be cleaned as often as necessary to keep them clean. N Repeat (1) Food Code 05-AUG-08 162 109358 Oso Burrito Routine 6-501.11 Non Critical Physical facilities shall be maintained in good repair N No Food Code 05-AUG-08 163 109358 Oso Burrito Routine 2-401.11 Critical All employee beverage containers shall be a cup with tight fitting lid and straw, and shall be stored below and away from food and food contact surfaces. Y Water bottles placerd in approved personal food storage area, and proper beverage containers supplied. No Provide proper beverage containers, ensure they are used, and store them below and away from food and food contact surfaces. Observed open water bottles on prep table, and in stand-up cooler by door. Food Code 17-APR-07 164 109358 Oso Burrito Routine 3-501.16 Critical All potentially hazardous foods shall be maintained below 41f, or above 140f to prevent the growth of bacteria. Y Turkey moved to walk-in cooler. No Move turkey to walk-in cooler until below 41f, and maintain below 41f. Observed turkey in top loader at 48f. Food Code 17-APR-07 165 109358 Oso Burrito Routine 4-903.11 Non Critical All utensils must be storred protected from contamination. Y Utensoils are removed from the splash zone of the 3 comp sink. 12/14/07 No Move all equipment/utensils out of the splash zone of sinks. There is utensils stored in the splash zone of the 3 comp sink. Food Code 15-NOV-07 166 109358 Oso Burrito Routine 6-501.14 Non Critical (A) 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. N Repeat (1) Food Code 05-AUG-08 167 1093167 The Oven Routine 2-402.11 Non Critical Employees prpearing food or working with clean equipment shall wear a full head covering. Y Hair restraint in place. 9/9/08 Repeat (1) Wear hair restraints when working with food or clean equipment. Food preparation employees (X2) without hair restraints. Food Code 24-JUL-07 168 1093167 The Oven New Owner (appl. received) 4-602.13 Non Critical Surfaces shall be free of soil accumulation. Y Noted coolers free of visible soiling. No Clean and maintain noted areas to prevent contamination. Soil accumulation observed in reach in coolers (X4). Food Code 01-JUN-07 169 1093167 The Oven Routine 4-904.11 Non Critical Single-service silverware shall be oriented in the same direction to protect the food contact surface. Y Plastic ware all same direction. 2/19/08 No Orient silverware to protect food contact surface. Single-service silverware not oriented in same direction at customer self-service area. Food Code 24-JUL-07 170 1093167 The Oven Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. N No Detail clean noted area. Bottom of reach in freezer soiled. Food Code 09-SEP-08 171 1093167 The Oven Routine 4-101.11 Non Critical Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (A) Safe; (B) Durable, corrosion-resistant, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated warewashing; (D) Finished to have a smooth, easily cleanable surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. N Repeat (1) Remove paper towel from food items. Provide food grade paper or deli tissue if needed. Food Code 09-SEP-08 172 1093167 The Oven Routine 4-101.11 Non Critical Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (A) Safe; (B) Durable, corrosion-resistant, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated warewashing; (D) Finished to have a smooth, easily cleanable surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. N No Remove towels from noted food items. Provide food grade materials for food contact. Towels covering produce items in reach in cooler. Food Code 19-FEB-08 173 1093167 The Oven Routine 5-203.14 Critical A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap; or (B) Installing an approved backflow prevention device Y Note: Owner spoke to coffee maker during inspection. Standard coffee will provide proof of internal air gap. 4/15/08 See attached letter.Coffee maker has internal air gap.Letter received via fax. 4/24/08 No Provide an ASSE 1022 or ASSE 1012 on waterline leading to coffee maker. No backflow device noted on coffee maker waterline. Food Code 19-FEB-08 174 1093167 The Oven Routine 6-501.110 Non Critical Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Y Employee items stored on back lower shelf. 4/15/08 No Designate employee storage area . Employee items stored on shelf in back area with consumer food items. Food Code 19-FEB-08 175 1093167 The Oven Routine 3-201.11 Critical (A) Food shall be obtained from sources that comply with law. (B) Food prepared in a private home may not be used or offered for human consumption in a food establishment. Y Owner states no cooking conducted at facility. Pasta salads and cooked chicken purchased at Gordan food service or Costco. No raw chicken noted at facility. 4/15/08 No Provide food to sell at facility from licensed suppliers. Do not use food prepared at home for selling at facility. Provide precooked pasta and chicken from supplier. Owner is cooking pasta and chicken at home and being it in to the facility to be sold. Facility does not cooking equipment or ventilation hood. Food Code 19-FEB-08 176 1093167 The Oven Routine 2-402.11 Non Critical Food employees shall 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. Y Hair restraint in place. 9/9/08 Repeat (2) Provide hair net or full hat. Employee noted without hair restraint. Food Code 19-FEB-08 177 1093167 The Oven Routine 6-301.12 Non Critical Individually dispensed handtowels shall be provided at all handsinks. Y Paper towel available at hand sink. 2/19/08 Repeat (1) Provide noted handtowels. No handtowels at rear handsink. Food Code 24-JUL-07 178 1093167 The Oven New Owner (appl. received) 6-301.12 Non Critical Handtowels shall be provided at all handsinks. Y Paper towel available at hand sink. 2/19/08 No Provide and maintain handtowels to facilitate effective handwashing. Handsinks (X2) without individually dispensed handtowels. Food Code 01-JUN-07 179 1093167 The Oven New Owner (appl. received) 4-204.112 Non Critical Refrigerated units shall be provided with interior thermometers. Y Interior thermometer provided in noted refrigerated unit. No Provide and use interior thermometers to ensure safe holding temperatures. Interior thermometer is missing from refrigerator in kitchen. Food Code 01-JUN-07 180 1093167 The Oven New Owner (appl. received) 2-402.11 Non Critical Food preparation employees shall wear a full head covering (i.e. hat or hairnet). Y Hair restraint in place. 9/9/08 No Wear hair restraints when working with food or clean equipment. Food preparation employee without hair restraint (X2). Food Code 01-JUN-07 181 1093167 The Oven Routine 4-302.14 Non Critical A sanitizer test kit shall be provided. Y Chlorine test strips available at 3 comparetment. 2/19/08 No Provide and use sanitizer test kit to ensure safe sanitizer concentration. No sanitizer test strips. Food Code 24-JUL-07 182 1093176 Red Onion Grill Routine 6-501.114 Non Critical It is required to maintain the food service area free of clutter and unneccessary items to prevent contamination and to facilitate cleaning. Y Unneccessary items were removed from the kitchen. Repeat (1) Remove unneccessary items from the kitchen. The kitchen was observed being used to store dining area equipment. Food Code 28-APR-07 183 1093176 Red Onion Grill Routine 4-501.11 Non Critical It is required to maintain all refrigeration equipment in good workong order to ensure food is stored at safe temperatures. Y The prep cooler condensate leak was repaired. No Repair the reach in cooler condensate leak. The reach in prep cooler was observed with a condensate leak. Food Code 28-APR-07 184 1093176 Red Onion Grill Routine 4-204.112 Non Critical It is required to supply all refrigeration units with thermometers to enable food handlers to monitor safe food storage temperatures. Y The prep cooler was observed with a thermometer. No supply all refrigeration units with thermometers to enable food handlers to monitor safe food storage temperatures. The reach in prep cooler was observed missing a thermometer. Food Code 28-APR-07 185 1093176 Red Onion Grill Routine 6-501.110 Non Critical It is required to store employee personal items in the designated area to prevent contamination. Y Employee items were stored in thedesignated area. No store employee personal items in the designated area to prevent contamination. Employee clothing was found stored on equipment in the kitchen.. Food Code 28-APR-07 186 1093176 Red Onion Grill Routine 7-102.11 Critical It is required to store chemical spray cleaners in a designated area away from food and utensils. Y Spray cleaners were stored in the designated area. No store spray cleaners bottles in the designated area spray cleaner bottles were observed hanging from the bar 3 compartment sink Food Code 04-NOV-06 187 1093176 Red Onion Grill Routine 4-602.11 Critical It is required to clean and sanitize food contact surfaces of equipment after use or at a minimum of every 4 hours to prevent contamination. Y The can opener blade was observed clean to sight and touch. No Clean and sanitize the can opener. the can opener blade was soiled Food Code 04-NOV-06 188 1093176 Red Onion Grill Routine 7-201.11 Critical It is required to store spray cleaners in the designated area outside of food prep and storage toprevent contamination. Y Spray cleaners were stored in the designated area. No Store the cleaner spray bottles in the designated area. spray cleaner bottles were observed hanging from the bar 3 compartment sink Food Code 04-NOV-06 189 1093176 Red Onion Grill Routine 3-501.17 Critical it is required to date mark all ready to eat potentially hazardous food with 7 day date marks to prevent contamination. Y There were no food items required to be date labeled. No Date label the tatziki sauce tzatziki sauce was observed missing a date label Food Code 04-NOV-06 190 1093176 Red Onion Grill Routine 6-501.16 Non Critical it is required to hang mops to air dry to prevent contamination of food and surfaces. Y The mop was hung to air dry. No hang mop to air dry to prevent contaminatioin of food and surfaces. the mop was stored in the mop bucket Food Code 04-NOV-06 191 1093176 Red Onion Grill Routine 6-501.114 Non Critical It is required to store maintainance equipment outside of food prep and storage areas in a designated area to prevent contamination. Y Maintainance equipment was removed from the kitchen.. No Remove the ladder from food service and storage areas. maintenance equipment (ladder) was observed stored in the kitchen. Food Code 04-NOV-06 192 1093176 Red Onion Grill Routine 6-201.11 Non Critical The kitchen floor is required to meet food grade specifications to provide an easily cleanable surface. Y The area where the floor was chipping was resurfaced. No Resurface the kitchen floor to food grade standards. the kitchen floor was observed worn and chipping. Food Code 04-NOV-06 193 1093176 Red Onion Grill Routine 6-501.114 Non Critical The premises shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and Y Thge kitchen was oganized and the clutter was removed. Repeat (3) Remove the clutter from the kitchen area. observed kitchen cluttered with items not related to the food service operation(paint,empty bottles, maintainance equipment and unused equipment.) Food Code 05-APR-08 194 1093176 Red Onion Grill Routine 6-501.113 Non Critical It is required to store maintainance equipment in the designated area to prevent contamination. Y Maintainance equipment was stored in the designated area. No Store the maintainance equipment in the designated area. Maintainance equipment was found stored in the food prep area. Food Code 05-APR-08 195 1093176 Red Onion Grill Routine 3-305.11 Non Critical It is required to cover all food in storage to prevent contamination. Y Food was covered in the reach in freezer. No Cover the frozen food in the reach in freezer. Observed frozen food uncovered in the reach in freezer. Food Code 05-APR-08 196 1093176 Red Onion Grill Routine 4-204.115 Non Critical It is required to provide 50ppm -100 ppm chlorine in the dishwasher final rinse cycle to ensure sanitization of utensils. Y The final rinse registered 50 ppm chlorine. No service the dishwasher to provide 50 ppm -100 ppm chlorine in the final rinse cycle.Utilize the 3 compartment sink for sanitizing utensils. The dishwasher final rinse cycle registered 0 ppm chlorine. Food Code 05-APR-08 197 1093176 Red Onion Grill Routine 5-402.11 Critical A) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Y The drain line air gaps over a floor drain. No It is required to air gap the ice bin drain a minimum of 1 inch over the floor drain to prevenbt sewer back flow. The bar ice storage bin drain line was observed submersed in the floor drain. Food Code 03-NOV-07 198 1093176 Red Onion Grill Routine 4-802.11 Non Critical It is required to store soiled linen in covered container outside of the food service area to prevent contamination. Y Soiled rags were stored in a covered container. No store soiled linen in covered container outside of the food service area to prevent contamination. Soiled rags were stored in an open container in the kitchen. Food Code 03-NOV-07 199 1093176 Red Onion Grill Routine 6-501.114 Non Critical A) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Y The tools were removed from the kitchen area. Repeat (2) It is required to provide a food service enviroment free from unneccessary items to prevent contamination. Tools and general clutter of misc. was observed in the kitchen. Food Code 03-NOV-07 200 1093176 Red Onion Grill Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y The prep cooler was cleaned. No It is required to clean non food contact surfaces of equipment on a routine schedule to prevent contamination. The interior of the kitchen prep cooler was observed soiled. Food Code 03-NOV-07 201 1093176 Red Onion Grill Routine 4-501.114 Critical It is required to provide 50 ppm - 100 ppm chlorine in the final rinse cycle of the dishwasher to ensure sanitization of utensils. Y The dishwasher registered 50 ppm chlorine. No provide 50 ppm - 100 ppm chlorine in the final rinse cycle of the dishwasher to ensure sanitization of utensils. The dish washer final rinse registered 0 ppm chlorine. Food Code 03-NOV-07 202 1093267 Routine 4-602.12 Non Critical Cooking and baking equipment shall be cleaned at least every 24 hours Y 10/23/07. Interior of the oven clean. No Clean the oven interior routinely or as needed. Interior of ovens soiled. Food Code 04-APR-07 203 1093267 Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y 10/23.07. Gaskets and the radio clean. 4/15/8. Partially corrected. Gaskets, radio and the sides of the fryer satisfactory clean at the time of inspection. 4/29/8. Milk dispensing unit satisfactory clean at the time of inspection. Repeat (1) Clean the above mentioned areas routinely or as needed to prevent the build-up of soil residue to prevent contamination. (1) Gaskets soiled on multiple coolers (2) Milk dispensor unit soiled (3) Radio soiled (3) Sides of fryer soiled Food Code 04-APR-07 204 1093267 Routine 6-501.12 Non Critical (A) The physical facilities shall be cleaned as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of food is exposed such as after closing Y 4/15/8. Floors satisfactory clean at the time of inspection. Repeat (1) Clean the floors routinely or as needed to prevent soil build-up. Floors soiled under heavy equipment at the cookline. Food Code 04-APR-07 205 1093267 Routine 5-205.15 Non Critical A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair Y 10/23/07. Atmosheric vacuum breaker in good repair. Repeat (1) Repair the atmosheric vacuum breaker by replaceing the protective cover. Atmosheric vacuum breaker at the mop sink missing a cap. Food Code 04-APR-07 206 1093267 Routine 4-703.11 Critical All dishware shall be washed, rinsed, and sanitized to prevent contamination. Y 10/23/07. Operator filled a sink compartment with a quaternary ammonia solution. 11/8/07. Dishmachine sanitizing at 100 parts per million. No Wash and rinse dishware using the dishmachine. Fill a compartment at the 3-compartment sink (adjacent to dishmachine) with a quaternary ammonia solution between 200-400 parts per million as a temporary correction. Service the dishmachine. Dishmachine registered 0 parts per million chlorine. Food Code 23-OCT-07 207 1093267 Routine 3-304.12 Non Critical All dispensing scoops shall have a handle that extends out of the food product to prevent contamination by hand contact. Y 4/15/8. No soufle cups observed in food bins at the time of inspection. Repeat (1) Discontinue using handleless scoops and replace with an approved scoop. Souffle cups used to dispense raisens. No handles. Food Code 23-OCT-07 208 1093267 Routine 4-501.11 Non Critical Equipment shall be maintained in a state of repair and condition. Y 11/8/07. Hot box used for the hot holding of baked beans ONLY. Baked beans held using time as a public health control. Repeat (1) Discontinue the hot holding of potentially hazardous foods inside the hot box unit until the unit is serviced and holds an ambient air temperature of 140°F or greater. Hot box unit hot holding baked beans holding an ambient air temperature of less than 140°F. Food Code 04-APR-07 209 1093267 Routine 4-204.112 Non Critical Y 4/15/8. Internal thermometer observed. No Provide an internal air themometer. No internal thermometer inside the top loader adjacent to the grill. Food Code 23-OCT-07 210 1093267 Routine 4-501.11 Non Critical Equipment shall be maintained in a state of repair and condition. Y 11/8/07. Hot box used for the hot holding of baked beans ONLY. Baked beans held using time as a public health control. Repeat (2) Discontinue using the hot box for the hot holding of potentially hazardous foods until the hot box is serviced and can hold a ambient air temperature of 140°F or greater. Baked beans hot box holding at less than 140°F. Food Code 23-OCT-07 211 1093267 Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y 11/8/07. Sides of fryer and milk unit satisfactory clean. Repeat (2) Clean the above mentioned items routinely or as needed to prevent build-up of soil residue. (1) Sides of fryer observed with grease build-up. (2) Milk dispensing unit soiled Food Code 23-OCT-07 212 1093267 Routine 4-602.13 Non Critical Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Y 4/29/8. Milk dispensing unit satisfactory clean at the time of inspection. Repeat (3) Clean the milk unit at a frequency as to prevent the build-up of soil residue. Milk dispensing unit soiled. Food Code 15-APR-08 213 1093267 Routine 6-501.12 Non Critical (A) The physical facilities shall be cleaned as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Y 4/15/8. Floors satisfactory clean at the time of inspection. Repeat (2) Clean the floors routinely or as needed to prevent soil build-up. Floor soiled under heavy equipment at the cookline. Food Code 23-OCT-07 214 1093267 Routine 5-205.11 Non Critical (A) A handwashing facility shall be maintained so that it is accessible at all times for employee use. (B) A handwashing facility may not be used for purposes other than handwashing. Y 11.8.07. Handsink not observed used as a dump sink at the time of inspection. No Discontinue using a handsink for any other purpose other than handwashing. Handsink (front) used as a dumpsink. Food Code 23-OCT-07 215 1093269 Spaghetti Works Opening 4-501.11 Non Critical Equipment shall be in good repair. N No Complete the replacement of the doors for the hot holding cabinet. The doors for the hot holding cabinet are in the process of replacement. Food Code 28-AUG-08 216 1093388 Taste From Home Pre-Opening Inspection 5-501.17 Non Critical A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. N No Food Code 07-MAR-07 217 1093388 Taste From Home Pre-Opening Inspection 8-301.11 Non Critical A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. N No Apply for a food service license at Oakland County Health Division, 27725 Greenfield Road, Southfield and pay applicable fee. Current food service license has not yet been applied for with this Division Food Code 07-MAR-07 218 1093388 Taste From Home Pre-Opening Inspection 4-302.12 Non Critical Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures N No Provide probe thermometers scaled 0-220 F and make them accessible during operations. Probe thermometer scaled 0-220 F not available at time of visit. Food Code 07-MAR-07 219 1093388 Taste From Home Pre-Opening Inspection 3-603.11 Critical Except as specified in ¶ 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under ¶ 3-801.11(D), if animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form as a deli, menu, vended, or other item; or as a raw ingredient in another ready-to-eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. N No Provide a menu that meets all requirements of the MI 2000 Food Law to this Division with both a disclosure and reminder. (It is highly advised that the final draft menu be submitted to this Division to verify compliance prior to printing.) Menu does not feature a proper disclosure for raw, undercooked items. Food Code 07-MAR-07 220 1093388 Taste From Home Pre-Opening Inspection 4-501.11 Non Critical Equipment shall be maintained in a state of repair and in good condition. N No Install equipment to be in good working order, install per plans. Shelving, heat lamps, reach-in freezer, steam table not fully installed at time of inspection. Food Code 07-MAR-07 221 1093388 Taste From Home Pre-Opening Inspection 6-501.16 Non Critical After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. N No Install a mop rack to allow mops to dry at mop sink area. Mop rack not installed at mop sink. Food Code 07-MAR-07 222 1093388 Taste From Home Pre-Opening Inspection 5-501.19 Non Critical An area designated for refuse shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created. The location of receptacles and waste handling units for refuse, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. N No Provide a covered dumpster / compactor and facilities for the disposal of waste grease. Food Code 07-MAR-07 223 1093471 Thai Garden Routine 4-501.12 Non Critical To prevent contamination, cutting boards must be resurfaced or replaced when cleaning cannot be effectively accomplished. Y Cutting board observed clean. No Attempt to clean the cutting board, if it is unable to be cleaned, replace or resurface it to prevent contamination. The cutting board was observed soiled and with grooves. Food Code 15-NOV-06 224 1093471 Thai Garden Routine 4-501.11 Non Critical Equipment shall be kept in good repair to prevent contamination. Y No foil was observed inside two door reach-in. No Permanently repair the panel inside the reach-in cooler to prevent contamination and to allow proper cleaning. Foil was used to repair the panel inside the 2-door reach-in. Food Code 15-NOV-06 225 1093471 Thai Garden Routine 4-602.13 Non Critical All non food contact surfaces and the facility shall be cleaned as often as necessary to prevent the build-up of soil. Y Corrected by cleaning the cooler and freezer gaskets. The lower shelf of the 2 door cooler was also cleaned on 12/12/2006. No Clean the noted areas to prevent possible contamination. The following non-food contact surfaces were observed soiled: A) The gaskets of the 2 door reach-in cooler. B)The gasket of the freezer. C) The bottom of the inside of the 2-door reach-in cooler. Food Code 15-NOV-06 226 1093471 Thai Garden Routine 3-501.17 Critical All ready-to-teat, potentially hazardous foods that are refrigerated for more than 24 hours shall be labeled with a discard date by which the food must be consumed or discarded. The discard dated shall be nor more than 6 days from the day that the food was prepared. Y Corrected by 12/14/06 by properly datemarking chicken Biryani, cooked rice, lentil soup, chutnis, plak paneer. There was no yogurt sauce nor Milk observed. No Label the noted foods with discard dates to prevent possible contamination. The following items were observed without discard dates in the reach-in-cooler: a) The yogurt sauce b) The chicken Biryani c)Gallon of Milk D)Cooked Rice E)Lentil Soup F)Cooked Spinach-Plak Paneer G)Peas in sauce-mutter paneer H) Chutnis Food Code 15-NOV-06 227 1093471 Thai Garden Routine 3-501.16 Critical All potentially hazardous foods must be held at 41F and below or at 140F or above to prevent bacterial growth. Y Corrected by discarding half and half in the trash. Correctd temperature remain below 41F. No Rapidly cool the half and half to 41F to prevent bacterial growth. Half and Half at 52F sitting on the counter. Food Code 15-NOV-06 228 1093471 Thai Garden Routine 2-301.14 Critical To prevent contamination, food employees shall wash their hands any time after contaminationoccurs and between glove changes. Y Corrected on 12/14/2006- There were no handwashing violations observed. No Retrain employees on appropriate time to wash hands to prevent possible contamination. Food employee was observed working with raw meat while wearing gloves and not washing hands after removing the gloves. Food employee was also observed touching his face and mouth without washing his hands. Food Code 15-NOV-06 229 1093471 Thai Garden Routine 4-204.112 Non Critical All coolers used to store potentially hazardous foods shall have a mechanical device used to measure ambient air temperature. Y Thermometer present in stand-up cooler on cook line. No Provide thermometer for stand-up cooler on cook line. Observed thermometer missing in stand-up cooler on cook line. Food Code 13-NOV-07 230 1093471 Thai Garden Routine 2-402.11 Non Critical All food service employees working in a food preparation area shall wear a full cover hair restraint. Y Observed cook wearing hair restraint. No Provide proper hair restraints and ensure they are used. Observed cook not wearing hair restraint. Food Code 13-NOV-07 231 1093471 Thai Garden Routine 4-602.13 Non Critical All non-food contact surfaces shall be cleaned at a frequency that will prevent the build-up of soils. Y Bottom of stand-up freezer cleaned. Repeat (1) Clean bottom of stand-up freezer. Observed stand-up freezer in back corner by soda machine with excessive soil build-up in bottom. Food Code 13-NOV-07 232 1093471 Thai Garden Routine 4-501.11 Non Critical All equipment shall be maintained and in good repair, or shall be removed from facility. N Repeat (1) Repair or remove nonoperational soda machine. Observed soda machine not operating and in disrepair. Food Code 13-NOV-07 233 1093471 Thai Garden Routine 4-904.11 Non Critical All single service items shall be stored to prevent contamination. Y Observed carry-out containers inverted, and forks, and spoons stored facing in same direction. No Put on gloves and store single service spoons, and forks in same direction in dispencer. Invert carry-out containers on top shelf of dry storage. 1). Obseerved single service forks and spoons stored in dispencer haphazardly. 2). Observed carry-out containers on top of dry storage rack with food contact surface exposed. Food Code 13-NOV-07 234 1093471 Thai Garden Routine 4-202.16 Non Critical It is prohibited to use absorbant materials under food service equipment. Y No wiping cloth observed under cuttingboard. No Remove wiping cloth from under cutting board. Observed wiping cloth under cutting board. Food Code 13-NOV-07 235 1093471 Thai Garden Routine 3-302.12 Non Critical All working containers used to store food removed from their original containers shall be labeled with their common name. Y All working containers observed labeled with common name. No Label three spice containers with common names. Observed three working containers of spices not labeled with common name. Food Code 13-NOV-07 236 1093471 Thai Garden Routine 5-402.11 Critical A direct connection between food service equipment and a sewer shall not exsist. Y Prep sink and three compartment sink properly air gapped. No Raise drain lines at three compartment sink, and prep sink two times the diameter of pipe above flood plain of drain. 1). Observed prep sink drain line below flod plain of drain. 2). Observed drain lines of three compartment sink below flod plain of drain. Food Code 13-NOV-07 237 1093471 Thai Garden Routine 4-302.14 Non Critical A mechanical device used to measure the concentration of each sanitizer used shall be present and personnel shall know how to use them. Y Test strips present. No Provide chlorine test strips and train personnel on proper use. No test strips were available for sanitizer upon request. (Chlorine) Food Code 13-NOV-07 238 1093471 Thai Garden Routine 6-301.12 Non Critical All handwash facilities shall be provided with a continuos suppy of handtowels. Y Paper towels present in restroom and at handsink. No Provide handtowels for handsink in kitchen, and mens restroom. 1). Observed paper towels missing at handsink by drety storage area. 2). Observed papertowels missing in mens restroom. Food Code 13-NOV-07 239 1093471 Thai Garden Routine 6-501.11 Non Critical The physical facility shall be maintained and in good repair. Y Electrical cover installed. No Replace electrical socket cover by handsink. Observed electrical cover missing at socket by handsink. Food Code 13-NOV-07 240 1093471 Thai Garden Routine 6-501.16 Non Critical When not in use mops shall be hung to dry to prevent bacterial growth. Y Mop observed hung to dry. Repeat (1) Hang mop to dry. Observed mop stored in mop bucket in back room. Food Code 13-NOV-07 241 1093471 Thai Garden Routine 3-305.11 Non Critical Y All foods (potatos and onions) are observed off floor. No Move potatos and onions off floor. Observed potatos, and onions on floor by back room entrance. Food Code 13-NOV-07 242 1093471 Thai Garden Routine 6-202.15 Non Critical All outside openings shall be tight fitting and self closing to prevent acess to insects and rodents. Y Self-closing mechanism installed and working properly. No Provide self closing device for front door. Observed front door not self closing. Food Code 13-NOV-07 243 1093948 Vien Dong Routine 6-201.11 Non Critical Floors in food areas must be smooth, non-absorbant and easily cleanable to prevent contamination and bacterial harborage. N Repeat (1) Provide a smooth, easily cleanable floor in the food plating/steam table area. Floor in the area used for food plating and steam table observed carpeted. Food Code 17-JAN-08 244 1093948 Vien Dong Pre-Opening Inspection 6-201.11 Non Critical Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. N No Provide flooring which is smooth and easily cleanable in food storage areas. Carpeting located in areas where food storage, filling of food containers is located. Food Code 18-OCT-07 245 1093948 Vien Dong Routine 6-201.11 Non Critical Floors shall be smooth and easily cleanble. N Repeat (2) Remove carpet and replace with commercial tile that is smooth, durable and easily cleanable. This violation must be corrected before the next routine inspection or else it will be in enforcement at the next routine in January 2009 Floor is not smooth and easily cleanable- carpet on floor noted soiled. This area is used to bag up prepared food for the meals on wheels program, although no food is prepared in the area. Food Code 29-JUL-08