Note: Soda Machine nozzles must be cleaned every night. Please continue to focus on detail cleaning (Wash down hose and utensil replacements have been ordered)
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing coving tile outside Chicken Walk-In Cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under / behind equipment in the food prep area 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/04/2016 | Follow-up | |
Note: All hand sinks throughout the establishment have excessively hot water (without the ability to mix cold water). This does not encourage employees or customers to properly wash hands as needed.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
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: Chicken Cooler was observed in a state of disrepair and damaged.
Correction: Service the 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 - 400 parts per million or otherwise identified by manufacturer's recommendations.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at 3-Compartment SInk and connected to hot hold cabinets are in poor repair.
Correction: Repair and maintain all plumbing components / fixtures.
- Physical Facilities in Good Repair
Observation: Missing coving tile outside Chicken Walk-In Cooler.
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: Floor under / behind equipment in the food prep area 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/14/2016 | Routine | |
Note: Delfield Cooler #1 is currently not in use. Please continue to focus on detail cleaning of the food establishment (Speed racks in Chicken Walk-In Cooler need to be cleaned - as discussed during walk thru with Area Manager and PIC). PIC currently working on obtaining copy of ServSafe Certificate. Fire Suppression and the Exhaust Hood is scheduled to be serviced soon.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing tile coving.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/18/2015 | Follow-up | |
Facility in need of an extreme detail cleaning. Note: Exhaust hood last professionally cleaned on September 2013 / Fire Suppression last serviced March 2014.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter Spread & Jellies cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 temperature.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Establishment's plumbing components and fixtures are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Missing tile coving.
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: Floor and walls in the kitchen 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.
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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03/11/2015 | Routine | |
Reminder that all food contact surfaces must be Washed / Rinsed / Sanitized at a minimum of every 4 hours. Continue to focus on detail clean of the facility.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Convection Oven is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing Fixtures (mop sink food prep sink faucets) in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Tile Coving is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- 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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04/04/2014 | Routine | |
Please continue to routinely clean food contact and non-food contact surfaces through out the facility. Facility planning to replace tea machine that leaks on the floor and the damaged tile in the establishment id scheduled to be repaired. Reminder - Hand sinks are to be used for hand washing only.
- Physical Facilities in Good Repair (corrected on site) (repeated violation)
Observation: Broken floor and coving tile 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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07/01/2013 | Follow-up | |
Observed standing water on the floor outside of the walk-in cooler. Person-In-Charge (PIC) needs to verify that standing water is cleaned up immediately.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: A person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that seafood batter was not protected from potential contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent potential contamination by storing product and ingredients in packages, covered containers, or wrappings.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the food and ingredient container lids contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace food and ingredient container lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Chicken Cooler was observed in a state of disrepair and damaged.
Correction: Repair the Chicken Cooler 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 Chicken Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the chicken prep area used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of chicken prep area routinely to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris - example: Speed Racks in Chicken Cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Spray nozzle at the 3-Bay Sink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the entire facility, except the Women's Restroom.
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
- Physical Facilities in Good Repair (corrected on site)
Observation: Broken floor and coving tile 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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06/17/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cole slaw in APW service refrig at 48*
Correction: Cole Slaw was discarded. Refrig unit not to be used until serviced and capable of maintaining 41*
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the APW service refrig.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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05/01/2013 | Routine | |
Sanitation and cleanliness of the facility has improved greatly since last inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under equipment 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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01/16/2013 | Routine | |
Purpose of site visit was to verify the following had been completed prior to reopening after facility had a small pressure fryer fire on 12/11/2011. 1) All product that may have been contaminated was discarded. 2) All Fire Extinguisher discharge was cleaned up. 3) All equipment was properly sanitized. 4) Equipment damaged by the fire was taken out of service until it can be properly repaired.
No violation noted during this evaluation. | 12/12/2011 | Other | |
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