Jay's Downtown Sports Lounge, 409 William Street, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Jay's Downtown Sports Lounge
Address: 409 William Street, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 540 373-3800
Total inspections: 7
Last inspection: 01/27/2016

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Inspection findings	Inspection date	Type
Abbreviations: WIC - walk in cooler Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Observed two dented cans in the can storage rack. Both cans were placed in the dented can area to be returned. Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.	01/27/2016	Risk Factor
Discussed with Person in Charge 1. New menu Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Observed raw shelled eggs in the small prep unit in the kitchen stored over desserts. Person-in charge relocated the raw shelled eggs to the bottom of the cooler away from the desserts. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Equipment - Fixed Equipment, Spacing or Sealing Observation: The dish machine rack is not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Equipment - Good Repair and Proper Adjustment Observation: Observed the hand sink in the bar area with a broken hot water handle. Also observed the handsink near the chemical storage with the hot water handle not working. Person-in charge has contacted a maintenance company to repair both sinks. Correction: Repair the hand sinks to restore a state of condition that allows for proper operation. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: The interior surfaces of the soda guns in the bar area which were in contact with a non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Person-in charge sanitized the interior of the soda guns during the inspection. Correction: Clean the interior surfaces of the soda guns at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing sink near the grill. Person-in charge provided soap during the inspection. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand sink in kitchen area. Person-in charge provided disposable paper towels during the inspection. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	09/10/2015	Routine
Abbreviations: WIC - walk in cooler No violation noted during this evaluation.	06/30/2015	Risk Factor
Abbreviations: WIC - walk in cooler Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the food slicer. Slicer was cleaned during inspection. Correction: Clean and sanitize these surfaces for food contact.	03/02/2015	Risk Factor
Inspection was conducted as an opening inspection for Jay's Downtown Lounge. The following was discussed with the person in charge: -Ensure a backflow prevention device is installed on the tea maker. -Ensure that all construction tools and materials are removed. -Ensure that all coolers are set so foods will maintain a temperature of 41'F or below. -Ensure that all hand sinks are equipped with soap, paper towel and a handwashing sign. All hand sinks must reach a minimum water temperature of 100'F. -Ensure that the gap along the bottom of the rear outer door is sealed to prevent entry of pests. A copy of the Certificate of Occupancy was provided to the health Department. The following handouts were left with the person in charge: Refrigeration Storage, Keep Your Hands Off My Food, Hot and Cold Holding Temperatures, Cooking Temperatures, Food Allergies, Big 5 Foodborne Illnesses, 3 Compartment Sink Set-up, Sample Employee Health Policy. This facility is in substantial compliance with Department of Health Regulations, therefore a Health Permit is granted. No violation noted during this evaluation.	09/22/2014	Routine
Inspection was conducted as a pre-opening inspection for Jay's Downtown Lounge. The following was discussed with the person in charge: -Install a backflow prevention device on the tea maker. -Ensure that all lights are working under the ventilation hood system on the cook's line. -Seal the front kitchen hand sink to the wall. -Repair large hole in the wall near the water heater. -Re-seal the mop sink to the wall and floor. -Seal gaps in the walls near the dish machine. -Seal dish machine staging table to the wall. -Ensure that the wood behind the wall shelf in the kitchen is sealed. -Ensure that the gaps under the front and back doors are sealed to prevent entry of pests. -Install self-closures on all outer doors. -Ensure the packaging materials are removed from all equipment, coolers, utensils, etc. and they are cleaned and sanitized prior to use. -Ensure that all construction materials are removed and the walls, floors and ceilings throughout the facility are thoroughly cleaned. -Ensure all coolers and freezers are turned on with thermometers provided prior to the next inspection. Coolers should read roughly 38'F to keeps foods at 41'F and below. -Ensure all hand sinks are fully equipped with soap, paper towels and a handwashing sign. All hand sinks must reach a minimum water temperature of 100'F. -Please provide a copy of the managers food safety credentials at the next inspection. -Backflow prevention devices observed on all water lines during this inspection. -Must provide a copy of a Certificate of Occupancy to the Health Department. Please contact the health department once the facility is ready for the next inspection. Facility does NOT have permission to order foods at this time. No violation noted during this evaluation.	09/17/2014	Pre-Opening
Started plan review. No violation noted during this evaluation.	03/11/2014	Other

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