Arbetters Hot Dogs Degrades its Sanitary Rating

Basic - Build-up of grease on nonfood-contact surface. Small amount of grease building up around the hood area of the cooks station.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Small wall next to the fryer needs to be replaced, reworked or repaired so that it was smooth and cleanable.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Standing water in bottom of reach in cooler in cooks line.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee personal items stored in or above a food preparation / storage area. **Corrected On-Site**

Basic - Floor tiles missing. In kitchen area

Basic - Open dumpster lid.

Basic - Hole in or other damage to wall. Under 3 bay sink. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. White fridge at end of cookline **Repeat Violation**

Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas and scoops.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front of building

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Along baseboards in back areas. **Repeat Violation**

Basic - Hole in or other damage to wall. Under 3 bay sink.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cookline.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cookline cooler **Corrected On-Site** **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. White fridge at end of cookline. **Repeat Violation**

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. White fridge at end of cookline no light.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid.

Intermediate - No soap provided at handwash sink. Men's room.

No Violations Were Observed

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen and back room along baseboards **Warning**

Basic - Build-up of grease/dust/debris on hood filters. Moderate **Repeat Violation** **Warning**

Basic - Cardboard used to line nonfood-contact shelves. Shelf on cookline under microwaves **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in back room **Warning**

Basic - Cove molding at floor/wall juncture broken/missing.by rear door **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Observed large pile of French fries under fryers **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Heavy accumulation on cookline **Warning**

Basic - Hole in or other damage to wall. Observed wall peels deteriorating along baseboards in storage room by back door, and beside back door. Observed cracked paneling above mop sink, hole under 3 bay sink near hot water heater, in drive thru area **Warning**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator on cookline **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Refrigerator at end of cookline **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline counter beside stove **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 54°, diced tomatoes 45° on ice on counter. Cut lettuce 47°, sliced tomato 47° in cookline refrigerator. All items cut yesterday. Operator discarded lettuce, and placed other items in cooler to rapid chill. Rechecked and found lettuce 39°, tomatoes 38°, 39° **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French fries in fryer basket 121° Recommend to reheat to 165° and educated that they must stay above 135° for not holding. Rechecked at 165° **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw breaded fish over mozzarella sticks and onion rings in white reach in freezer **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed container bbq meat marked 6-13, cooked pasta 6-4 and 6-8, and cooked red onions 6-8. Operator discarded **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed container bbq meat marked 6-13, cooked pasta 6-4 and 6-8, and cooked red onions 6-8. Operator discarded **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut lettuce, cut yesterday 54° **Warning**

High Priority - Tracking powder pesticide used inside establishment. Observed tracking powder under front counter next to single service. Operator states borax being used for pest control. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light accumulation on deflector panel **Warning**

Basic - Cardboard used to line nonfood-contact shelves. Shelf under microwave

Basic - Ceiling tile in disrepair. Over fryers

Basic - Employee with no hair restraint while engaging in food preparation.owner mixing spices in prep area

Basic - Heavily Soiled reach-in cooler gaskets. White refrigerator on cookline

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Interior of microwaves moderately soiled with encrusted food debris.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Front counter worker

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked French fries in warmer next to fryers 124°. Recommended reheat to 165°, Operator placed back in fryer to 165° **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Had date mark for make day, 3/27, was then frozen and taken out of freezer on 4/6. Operator marked discard date 4/10 **Corrected On-Site**

No Violations Were Observed

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic - Build-up of grease/dust/debris on hood filters. Heavy build up.

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door

Basic - Floor area(s) covered with standing water. In back room by triple sink, and reach in cooler.

Basic - Food debris accumulated on kitchen floor.

Basic - Grease accumulated under cooking equipment. Heavy build up under fryer.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 47° bbq meat, 46° coleslaw, 44° chili

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped tomatoes in ice bath, on top of lettuce. Operator discarded, was small amount, approximately half cup. Educated mgr. **Corrected On-Site**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 47° bbq meat, 46° coleslaw, 44° chili

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Improperly marked with wrong date, tomatoes, pasta

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Light not functioning. Reach in cooler. And in kitchen, missing bulb.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Broken window, partially covered with wood.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Burgers, tightly cover in saran wrap. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta. **Corrected On-Site**

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall. Under mop sink **Repeat Violation**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen, tape not effective end cap.

High Priority - Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over raw beef **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cole slaw, tzakiki sauce

Basic - Hole in wall. Under mop sink **Repeat Violation**

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Outside of sugar bucket

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Basic - Condensation or other drainage not disposed of according to law. Pipe leading into bucket in mop sink. Appears to be coming from ice machine.

Basic - Cove molding at floor/wall juncture broken/missing. Loose in many areas allowing gap between wall and rubber-like cove molding.

Basic - Hole in wall. By mop sink. And back room.

Basic - Attached equipment soiled with accumulated grease. Cook line.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in back room reach in cooler. only storing limited potentially hazardous items. rapid chilled items. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. back room reach in cooler. only storing 4 potentially hazardous items. operator adjusted gauge colder and will use other refrigeration until maintaining food 41 degrees or below. Repeat Violation.

Critical - Observed food stored in a prohibited area. employee food in food prep area. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cheese sticks, etc. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in rice. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed leaking pipe at plumbing fixture. back room. ice machine, triple sink area.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. exterior door. Repeat Violation.

Observed floor and wall junctures not coved. in disrepair.

Observed grease/ debris accumulated under cooking equipment.

Observed wall in disrepair. back room. Corrected On Site.

Light not functioning. kitchen.

Light not functioning. reach in cooler and freezer.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in 2 door reach in cooler. rapid chilled potentially hazardous items.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reach in cooler. only storing small amount of potentially hazardous items. adjusted thermometer lower and will not store potentially hazardous foods until maintaining 41 degrees or below.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop directly on top of machine.

Observed build-up of grease on nonfood-contact surface. hood filters.

Critical - Observed non-service animals in the food establishment or on premises. small dog in dining room. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. gaps surrounding exterior rear door.

Observed wall in disrepair. back storage room.

Light not functioning. refrigerator . Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot dogs, Corrected On Site. adjusted thermometer hotter. will leave lid on.Repeat Violation.

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. hot dog line, wood, with peeling liner.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cook line counter, black mold like .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.

Observed water draining onto floor surface. from front counter soda system area. observed no other back ups or standing water.

Observed floor and wall junctures not coved. in disrepair. throughout .

Observed debris accumulated under cooking equipment. and under back room equipment .

Observed floor area(s) covered with standing water. by front counter, from under equipment .

Light not functioning. three door reach in freezer. Corrected On Site.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood filters. heavy.

Violation: 36-12-1Floors not constructed easily cleanable. peeling, not smooth.Repeat Violation. have replaced some tiles.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hotdogs. Corrected On Site. turned steamer higher.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hot dog steam unit, Corrected On Site. adjusted thermostat hotter

Shelves in reach in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed build-up of grease on nonfood-contact surface. hood filters, moderate.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground. by back door.

Light not functioning. reach in freezer.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hot dogs, cole slaw, etc.

Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. chili, covered. Corrected On Site.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler by back door. items 46-59 degrees. Callback- upright reach in not in use for potentially hazardous foods duringg visit.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood filters. heavy.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in.

Violation: 23-07-1Observed gaskets with slimy/mold-like build-up.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. gap around back door.

Violation: 36-12-1Floors not constructed easily cleanable. peeling, not smooth.Repeat Violation.

Violation: 36-15-1Observed food debris accumulated on kitchen floor. heavy.Repeat Violation.

Violation: 37-03-1Observed wall in disrepair. cook line by refrigerator , missing section.

Critical - Violation: 50-05-1License expired more than 30 days, but not more than 60 days, after expiration date.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment. recent change of management .

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cheddar cheese, 60-63. l lb. on front counter on shallow pan of ice.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all potentially items in upright reach in- rice, wings, bbq meat, shredded cheese.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hot dogs, cole slaw, etc.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese, on counter in shallow ice bath. stop sale issued.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all items in upright reach in by back door. thermometer was calibrated.

Critical - Observed food being cooled by nonapproved method. chili, covered. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler by back door. items 46-59 degrees.

Observed employee with ineffective hair restraint.

Observed build-up of grease on nonfood-contact surface. hood filters. heavy.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in.

Observed gaskets with slimy/mold-like build-up.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap around back door.

Floors not constructed easily cleanable. peeling, not smooth.Repeat Violation.

Observed food debris accumulated on kitchen floor. heavy.Repeat Violation.

Observed wall in disrepair. cook line by refrigerator , missing section.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.

Critical - No Certified Food Manager for establishment. recent change of management .

Observed equipment in poor repair. rusted shelves in two door reach in.Repeat Violation.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving, crumbling particle board, storage room.Repeat Violation.

Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. no hot water available at triple sink.

Critical - Employee stated that the shake machine is cleaned weekly. Should be cleaned daily.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. two door,

Drain cover(s) missing. kitchen floor.

Observed floor and wall junctures not coved./ loose coving throughout .Repeat Violation.

Floors not maintained smooth and durable. restrooms.

Floors not maintained smooth and durable. floors , back room Repeat Violation.

Observed heavy food debris accumulated on kitchen floor/ back rooms.

Light not functioning. storage room.

No Violations Were Observed

Critical - Condensation or other drainage not disposed of according to law; condensation pooling in bottom on 2 door refrigerator and onto fllor in back kitchen.

Critical - Observed 30-40 dead roaches on premises; under front counter, on shelf in kitchen area and on shelves in back storage area and on floor under 3 compartment sink and in numerous places throught kitchen on floor.

Observed build-up of grease on hood filters

Observed equipment in poor repair, icemachine leaking water onto floor of kItchen.

Observed food and debris accumulated on kitchen floor under 3 comp sink and under icemachine and soda syrup rack.

Observed heavy build-up of grease under counter on shelf and sides of unit of french fry bin.

Critical - Observed roach activity as evidenced by 10-15 live roaches found under front counter where syrup and single service items are stored, 1 in a box near office door, and 3-4 in back room where cups and lids are stored.

Observed wall in disrepair in corner next to refrigerator on cook's line .

Critical - Insecticide/rodenticide use not in compliance with regulations. Pest control powder observed under 3 comp sink and and behind soda bib rack. Not approved for use in restaurants. Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers in grill/prep area, and above 3 comp sink, and in dry storage area. Repeat Violation.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plywood used as a cover on fryer that is not in use.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee making hotdogs with bare hands. Observeemplyees putting cooked gyro meat on grill. Repeat Violation.

Critical - Observed bottles of water stored in ice used for drinks, in ice bin at frontcounter.

Observed build-up of greaseand dust on hood filters.

Observed ice scoop with handle in contact with ice. Repeat Violation.

Critical - Observed interior of reach-in freezer across from fryers soiled with accumulation of food residue.

Critical - Observed light buildup of slime in the interior of ice machine, on shield.

Observed open dumpster lid.

Observed wall soiled with accumulated grease behind fryers.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above on steamtable. Repeat Violation.

Wall not smooth and easily cleanable. Wall covering behind fryers,under hood, cracked breaking and seperating from wall. Repeat Violation.

No Violations Were Observed

Carbon dioxide/helium tanks not adequately secured.

Food-contact surface not smooth and easily cleanable. Countertop has hole in it, particle board coming apart, on countertop outside office door, across from 3 comp sink.

Lights missing the proper shield, sleeve coatings or covers. Lights missing shield in dry storage area, in grill area, and above 3 comp sink.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees working with no foood mgr on duty. Owner/operator arrived. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observedopen drink container on shelf with food above prep table in grill area and on shelf above utensils and napkins.

Observed ice scoop with handle in contact with ice in ice bin at front counter.

Observed personal care item stored with food. Employee purse stored on 5 gal bucket of food next to bag of suger to the right of refrgerator in grill area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili found at 46 degrees fahrenheit in 2 door upright refrigeration unit.

Observed ripped/worn tin foil used as shelf cover on shelf above prep table in grill area.

Critical - Observed toxic item on premise that is not required for the operation of establishment. Raid and zap a roach boric acid powder found on shelf under prep table in kitchen. Remove from premesis, not approved for use in restaurant. This violation must be corrected by : 8/13/08.

Critical - Pesticide use not in accordance with manufacturer's directions. Raid bug spray and Zap a Roach boric acid in usebin food prep and kitchen of establishment . Not apprpved for restaurant use. Establishment must clean up all powder. This violation must be corrected by : 8/13/08.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bbq pork found at 116 degrees fahrenheit hotholding in steamtable. Reheated to 165.

Wall not smooth and easily cleanable. Wall covering behind fryers, under hood, cracked, breaking, and seperating from wall.

Wet wiping cloth not stored in sanitizing solution between uses. Observewet wiping cloth pn prep table in grill area.