- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture under handwashing sink not sealed. Some baseboard tiles are missing or detached. Wall is deteriorating between handwashing sink and door to dining room. Upper panel of wall no longer attached to lower panel. Cleaning challenge, possible pest harborage conditions. This is a repeat observation for several past inspections.
Correction: Repair wall to restore to smooth, non-absorbent, easily cleanable condition and eliminate possibility for pest harborage. Seal/cove floor-wall juncture so that juncture is 1/32" or less.
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02/17/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
Correction: Clean and sanitize the can opener blade as frequently as needed to prevent accumulations of food residue.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor-wall juncture under the handwashing sink is not coved and closed to no larger than 1/32 inch space. Some of the tiles forming the baseboard here are missing or detached. The wall appears to be sagging and deteriorating near the juncture with the floor. Makes a cleaning challenge and possible pest harborage.
Correction: Cove floor-wall juncture to no larger than a 1/32 inch space.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of pests (gap in back door to kitchen, beside the door handle and latch).
Correction: Protect the food establishment against the entry of insects and rodents by ensuring that all doors opening to the outside are solid, self-closing, and tight-fitting. If desired to keep a door open for ventilation, the door must have a screen door with minimum of "16 mesh" screening, or an air curtain, or other effective means of prohibiting entry of flies.
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10/08/2015 | Routine | |
This inspection was received by Gayle Nelson.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee was observed handling ready-to-eat (RTE) food -- lemon wedges for drinks glasses -- with their bare hands.
Correction: Provide and suitable utensils such as tongs or a fork to dispense the lemon wedges.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soup, intended to be reheated portion by portion in the microwave, was held in bulk container on the counter, not refrigerated nor on ice.
Correction: Either refrigerate the bulk container or put it on ice to keep it at 41°F or below until needed
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw beef burger patties (on the counter at room temperature).
Correction: Thaw potentially hazardous foods by one of the following methods, as appropriate to the food: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process, including in the microwave immediately prior to cooking. XXX XXX The burger patties were put into a refrigerator to thaw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grill prep unit cold holding at improper temperatures (approximately 50 degrees).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust thermostat on grill prep unit to make it colder.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can opener blade has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture under the handwashing sink in the kitchen is still not sealed. Some tiles forming the baseboard are still missing, and the wall is bulging and deteriorating near the floor above the missing tiles. This presents a cleaning challenge and possible harborage for pests.
Correction: Seal floor and wall juncture. Maintain the physical facility in good repair to enable proper cleaning of floors.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Outer door to kitchen has large gap where door latch was removed. Door opening from dining room (near bar), to porch seating area, does not self-close.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows (or closed, tight-fitting screens), and 3. Solid, self-closing, tight-fitting doors (no light should be visible around the closed door). Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/24/2015 | Routine | |
Meets substantial compliance with Va. Food Regulations
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the doors to the salad prep unit and sandwich prep unit have accumulations of grime and debris (on the door handles and around the door openings).
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the entry into the kitchen is being used for purposes other than (in addition to) washing hands: end of hose from dispenser for floor-cleaning solution had been placed into in the hand sink, so that, after mop bucket is filled by this dispenser and removed from underneath it for use in other parts of the facility, the dispensing hose does not drip (as hoses are prone to do) onto the floor, and create a slip/fall hazard for workers.
Correction: The handwash facility identified above is to be used for washing hands only. The hose was re-positioned back into the mop bucket (thus COS), and the PIC said that she would obtain another bucket to set under this hose, to catch drips.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall juncture under and beside the handwashing sink is not coved and closed to no larger than 1/32 inch space, because some quarry tiles forming the baseboard are missing. The gap between floor and wall, which results from the tiles not being in place, creates potential for a cleaning hazard and for the possibility of pest harborage.
Correction: Cove the floor-wall juncture to no larger than a 1/32 inch space, such as by replacing the missing tiles and properly grouting and sealing.
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09/12/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: crevices in the interior of the sandwich and salad prep bars
Correction: the countertop under the slices.
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12/11/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A food worker was observed handling ready-to-eat (RTE) food with bare hands.
Correction: To prevent contamination from hands, provide and use deli tissue, spatulas, tongs, single-use gloves, dispensing equipment, or other suitable and approved methods to handle RTE food
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for food (such as hamburger) that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million. Call for service if unable to adjust automatic dispenser in-house. (PIC will request service technician to make adjustments.)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris (pink "mold") on the following nonfood-food contact surfaces: interior of ice machine in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the counter in the bar 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.
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09/19/2013 | Routine | |
Sanitizer: 100 ppm
No violation noted during this evaluation. | 09/22/2011 | Routine | |
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