April08, 2016, follow up on roof repair project.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation (roof leaks). Also front floor tiles under window area are cracked, broken, missing
Correction: Protect unpackaged food from environmental sources of contamination during preparation.(repair roof)
- Physical Facilities in Good Repair
Observation: Roof leaks (damaging ceiling tiles and could possibly contaminate food if it is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2016 | Routine | |
April 08, 2016, follow up on roof repair project.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation if the roof leaks .
Correction: Protect unpackaged food from environmental sources of contamination during preparation. (have roof leaks repaired).
- Physical Facilities in Good Repair
Observation: Facility roof is not maintained in good repair. (leaks into the facility in several places: bag in the box soda area
Correction: nkitchen, by walk-in entrance area
- Maintenance Tools - Storing Maintenance Tools
Observation: Back area of facility: mops, brooms, dust pans, etc are all on the floor in a corner.
Correction: Maintenance equipment needs to be stored up off of the floor on hooks, racks, etc.
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01/29/2016 | Routine | |
| No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Front service line deli-top was observed in a state of disrepair and damaged. (condensation leaking and puddling on the floor).
Correction: Repair the deli-top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair thedeli-top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Floor tiles at front service line (where condensation water puddles) is not maintained in good repair. Also, BUDGET to panit the kitchen cinder black and plaster walls with base coat and enamel white coat.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cinder block wall in kitchen (electric pipes / boxes) noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Clutter in several rooms / storage areas). There is improvement, but.....
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/10/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Kitchen cinder black and plaster walls are in need of paint. BUDGET to have walls painted a white base coat and enamel coat.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cinder block wall are where elctric pipes are attahed and electric box outlets are loacated...(dust, grease, crumbs) noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/10/2015 | Routine | |
| No violation noted during this evaluation. | 01/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/15/2015 | Risk Factor | |
FOLLOW UP TO FIRE CALL: Gas has been turned back on and there is hot water available to all of the sinks.
No violation noted during this evaluation. | 07/01/2014 | Other | |
FOLLOW UP TO FIRE CALL. GAS HAS BEEN TURNED BACK ON AND THERE IS HOT WATER AVAILABLE TO ALL OF THE SINKS.
No violation noted during this evaluation. | 07/01/2014 | Other | |
Follow up to a fire call of 6/29/2014. Facility is still closed from a gas leak which caused an oven fire which having the gas turned off prevents having hot water available.
No violation noted during this evaluation. | 06/30/2014 | Other | |
Follow up to a fire call of 6/29/2014. Facility is still closed from a gas leak which caused an oven fire which having the gas turned off prevents having hot water.
No violation noted during this evaluation. | 06/30/2014 | Other | |
Inspection for the health permit renewal. Permit was revalidated at the facility.
- Equipment - Good Repair and Proper Adjustment
Observation: Several of the refrigerator door gaskets were observed in a state of disrepair and damaged.
Correction: Repair the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, ceiling are not maintained in good repair. Age, heat are yellowing walls and ceiling tiles on the front service line and the kitchen. Also, there are several holes in walls and in the employee door to the back of the house.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Work has been in progress to correct this buy it needs to keep moving along.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/25/2014 | Routine | |
***Since catering and full service restaurant are all part of the same facility, see inspection for the restaurant.
No violation noted during this evaluation. | 06/25/2014 | Routine | |
No RISK violations at this inspection.
No violation noted during this evaluation. | 12/30/2013 | Risk Factor | |
No Critical item violations.
No violation noted during this evaluation. | 12/30/2013 | Critical Procedures | |
Inspection fro the Health Permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: Auto pot / pan dish machine RINSE thermostat is not working and was observed in a state of disrepair and damaged.(Temp Rite tape reads 180 degrees)
Correction: Repair the dish washer thermostat..
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Walls, ceiling, floors are not maintained in good repair (holes). Also, ceramic tiles in the kitchen , meat prep area, and dish washer area need repairs / replacing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/21/2013 | Routine | |
See restaurant inspection for this time and date. Facility is the same: Restaurant / Caterer
No violation noted during this evaluation. | 06/21/2013 | Routine | |
- Critical: Variance Requirement* (repeated violation)
Observation: Specialized processing method of food preservation used for cooked BBQ.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Owner needs to finish the HACCP Plan.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
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02/09/2012 | Risk Factor Assessment | |
The above foods were cooked and moved to a hot holding unit and then driven out to a catering event.
No violation noted during this evaluation. | 02/09/2012 | Critical Procedures | |
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