No food prep at time of inspection.
- Ventilation - Mechanical Ventilation
Observation: Noted men's room mechanical ventilation appears to be removed. Repair.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: a) noted mop sink not draining and holding dirty mop water. Repair/plunge/clean. b) floor in kitchen under shelves dirt build up . clean better. c) Floor in back room needs cleaning and unnecessary material is located there removed. Looks better than before.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Men's room door needs to be self closing . Looks like spring to door removed.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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08/13/2015 | Routine | |
- Critical: Employee Health*
Observation: Employee not aware of the 5 foodborne diseases or the employee health policy.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Noted broken glass in a container stored above dry goods and pans. May fall in. Removed and discarded
Correction: Protect food from miscellaneous sources of contamination. Clean all dry goodes packageing under the shelf. also clean pans.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Noted no date marking on an opened container of chili located in the sandwich unit.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Hand Drying Provision (corrected on site)
Observation: Need paper towels at the handwash station in the kitchen.
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
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02/12/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Sandwich unit has condensate on the bottom shelf. May cross contaminate the food product stored there . Repair or replace unit.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: Clean shelves where sugar is stored. Clean store room unnecessary ites stored there e.g. paint equipemnt un used.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in store room noted in need of cleaning remove clutter.
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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07/07/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noted a small amount of chili in sandwich unit in a white ceramic container at 52 F. Needs to be 41 F or below. Other food items were in temp in same unit. Was discarded by employee.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: Clean & replace cutting board on the sandwich unit. It is worn and scratched, and has black material on it
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Noted no light shielding in the kitchen . Install Shielding so if bulbs break they don't fall in the food.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Noted back storeroom with a lot of material not necessary for facility. gas. all stored in same room with food utensils & food items. remove/organize. Recommend storage outside of yard equipment in a shed.
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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12/30/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noted chili in sandwich unit at 49 F needs to be 49 F or below to be discarded as per manger.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: a) Sandwich unit has bottom shelf worn b) Has water from condensate on the bottom shelf .
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Noted new smokeing room at entrance non smokeing sign put up during inspection.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit not holding temperatures , chili was 49 F in the unit. needs to be 41 F or below.
Correction: Repair the Sandwich unit 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 Sandwich unit, 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: a) Need to paint kitchen wall where untreated wood is showing opposite to the grill b) Floor of the walk in (beer cooler) is worn and uneven.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/13/2013 | Routine | |
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