This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
Vomit and diarrhea clean-up kit was given and discussed.
3 compartment sink set-up was discussed and demonstrated. Test strips were given.
*repeat violations are subject to civil penalty*
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (repeated violation)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: cake slices
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A chlorine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. (I gave the PIC some test strips and we discussed how to properly set up the 3 compartment sink)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed can of RAID that PIC says is used in the establishment.)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (RAID was discarded)
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08/07/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
There must be a certified food protection manager on site at all hours of operation. A recurrence of this violation is subject to a $100 penalty.
Employees need to be trained on proper hand washing and glove use procedures.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no food protection manager present at the beginning of the inspection.
Correction: There shall be a food protection manager present on site during all hours of operation.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open screw cap water bottle on the shelf above the 2 door prep top.
Correction: Employee beverages shall be stored in a container with a cover and s straw, and located to prevent contamination of food. (water bottle was dicarded)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Correction:
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees. (Observed employee remove gloves to use phone, and then put them back on to continue food prep)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employee disacrded gloves, washed hands, and put new gloves on.)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed properly sanitized: Observed employee rinse dishes and put in sanitizer solution without washing with soap and water.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use (Employee washed, rinsed, and sanitized dishes properly after instruction. A 3 comp sink sign was given as well as stickers for the sinks).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (Observed that there was no soap at the hand washing sink in the kitchen)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap)
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03/18/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Hands shall be washed upon entering the kitchen from a different area, before beginning a new task, before putting on new gloves to begin a task, after using the bathroom, and after hands are contaminated.
*Repeat violations are subject to civil penalty*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employees did not wash hands when switching tasks from register to food prep, and when entering kitchen after serving food in dining area)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Employees washed hands upon request)
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: cake.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the external surfaces of equipment, exhaust hood vents and metal flashing directly above fryer, shelves, and shelf liners had 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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (Hand sink is blocked by green bucket)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (bucket was moved upon request)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at main hand sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Physical Facilities Good Repair
Observation: Observed that the shelf liner below the windows is not maintained in good repair, nor are the floor tiles at the entry to the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/05/2014 | Routine | |
1. A Food Protection Manager (formerly Certified Food Manager) must be present from opening to closing of the kitchen.
2. Discussed the Food Safety Information 2013 Food Code tot he FPM, section 1 to 8.
3. Handed the Big 5 poster and added the Salmonella non-typhoidal on the poster.
4. Provide a thermometer in the display case.
5.Repair the hand sink, its pulling away from the wall.
6. Repair the window films.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. The FPM arrives while I am inspecting the establishment..
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Mac & cheese inside the Superior unit.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. The food handler stated that the food was made 2 days ago and she marked it 8/18/14
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08/20/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: bread pudding at 48F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Starbucks display unit is at 45F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the upright freezer is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the back window tints are peeling off is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/23/2014 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chitterlings
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the hood panels had 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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Drinking straws were observed stored unprotected at the self-service table.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the white freezer is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the window shades are peeling off is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Obtain a Northern VA CFM card from ORS Interactive and fax a copy to me at 703-746-4919 Attn: Lydia Zweimiller within 10 days.
2) Store raw meat separate from/below ready to eat foods, and different types of meat based on cooking temperature: poultry on bottom, then ground beef/ meats, the whole cuts of pork/ fish, etc.
3) Employees shall change gloves when switching tasks and wash hands before putting on new gloves.
4) Label all working/bulk containers of dry ingredients, and use scoops with handles so that handle may be stored outside of the product.
Repeat violations are subject to civil penalty.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Raw beef steak stored next to salad dressing in reach-in prep unit, and raw ground beef stored next to cooked mac and cheese in 2 door refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Person in charge moved RTE and cooked items so that they are above the raw meets products.)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Observed raw chicken, beef, fish, and pork stored next to each other in bottom of 2 door fridge).
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (Person in charge separated different types of meats based on cook temperature, with raw chicken on the bottom).
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Sugar container not labeled)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled container).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Scoops used for dry ingrendients do not have handles. Observed plastic to go containers inside dry ingredient containers)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Person in charge removed the plastic containers and will replace with scoops with handles.)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet wiping cloth stored on counter next to cutting board)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (Person in charge prepared a container of chlorine sanitizer solution at 50 ppm for wiping cloth storage and put towel in the container.)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed that employee did not change gloves when switching from handling raw chickent to ready to eat sliced peppers, and from handling money to wiping cutting board with wiping cloth.)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.(Employee changed gloves and washed hands before putting on the new ones as instructed)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed containers of mac and cheese and soup cooling in 2 door fridge tightly covered with plastic wrap and foil)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Employee removed plastic wrap, and agreed to recover once cooled to 41 degrees F.)
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed. (Observed utensils such as spoons, tongs, etc stored face up in containers on kitchen food prep table.).
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented. (Person in charge moved utensils so that the food contact surface is inside container, not open to contamination.)
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12/04/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) No bare hand contact is allowed with ready-to-eat foods.
2) Review with employees that hand-washing shall be done in the hand sink only and not in the 3-compartment sink.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bagels.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
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07/19/2013 | Routine | |
This is a follow-up inspection. The following were corrected:
1.Air gap is now provided at the 3 compartment sink.
2. The hand sink under pipe is repaired/replaced.
3. The green vertical blinds at the prep/kitchen area window was removed and washable window tint was in place.
4. The coffee maker is now 4 inches above the counter.
5. A Certified Food Manager is present.
6. The window sills are repaired and painted.
7. The floor tiles were repaired.
8. A Consumer Advisory is added on the menu board and menu hands out.
9. All food items are identified for Consumer Advisory.
10. The basement is not being used for food storage anymore.
11.A new exhaust fan installed in the rest room.
12. The white refrigerator was remove from public access.
13. One cart being used as prep table taken out.
14. The 2 propane portable stoves taken out from the facility.
15. Employee Health Policy agreement available.
16. Only one drain board installed at the 3 compartment sink.
17. The wall under the 3 compartment sink was repaired and painted.
18. The establishment signed a Hot water deficiency letter.
* All omelette eggs are fully cooked and don't need an asterisk.
No violation noted during this evaluation. | 03/08/2013 | Follow-up | |
1. No preparation table in the establishment for raw products.
2. Using 2 propane portable stoves and not located under the hood.
3. Issued a warning ticket for no CFM
4. Call for reinspection
5.Plumber is arriving soon to fix the hand sink.
6. Hot water insufficient for peak demand.
Hot water: GE Smart
Input: 4.5 KW
RRR = 47
RRU= 23
Insufficient RR at 51-54%
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The PIC has no knowledge of the EHP
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: The PIC has no knowledge of restriction and exclusion of ill employee.
Correction: Refer to the information given to you during opening inspection.
- Food Storage / Prohibited Areas/ Under Sewer Lines
Observation: Food storage under sewer lines. Unfinished basement being used as food storage.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: 2 cooling units are located at the public area.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: collard greens at 127F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Warewash Drainboards/Present/ Sized for Soiled & Cleaned Equip
Observation: The drainboards/utensil racks/storage tables are not large enough to accommodate all soiled and cleaned items.Missing 2 drain boards at the 3 compartment.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment / Table Mounted / 4' Legs / Easily Moved
Observation: The following equipment has been installed on a table without sealing to the table or installing 4
Correction: heavy 2 coffee makers at the dining area.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the 3 compartment sink is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: Green Vertical blinds in the kitchen.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Restroom exhaust fan is not working.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair
Observation: Observed that the Physical structure is not maintained in good repair:
1. Ceiling tiles at end right hand side are loose and gap.
2. Window upper sills paints are peeling off.
3. Walls behind under the 3 compartment sink sink are deteriorating.
4. Floors are damaged.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/04/2013 | Routine | |
This visit was conducted to complete your change of ownership application for a food permit.
1. As discussed the draining board is not effective, and currently obstructs access to the hand washing sink. It would be an acceptable solution to move the upright freezer into the customer area, where the dis-used refrigerator currently is, and to place a table to act as a draining board in its place.The food code requires adequate draining space for drying equipment and the storage of dirty utensils etc.
2. All other items had been corrected, however the floor tiles in the kitchen will need continuing attention to ensure that they remain washable.
Approved for C/O
No violation noted during this evaluation. | 01/29/2013 | Pre-Opening | |
This visit was conducted to complete an initial pre-opening inspection. In order for a food permit to be issued the following items must be completed:
1. Please email a copy of your revised menu rachel.stradling@vdh.virginia.gov
2. Ensure that you disclose all items on your menu that are not thoroughly cooked (burgers, eggs, etc). This includes the menu board.
3. There is no draining board associated with the three compartment sink. A drainboard, utensil rack or table large enough to accommodate soiled and cleaned items that may accumulate during hours of operation shall be provided.
4. Seal the gap to the rear of the three compartment sink.
5. Replace / repair damaged / lifting floor tiles in the kitchen and coffee area.
6. There was no mop sink provided on the main kitchen floor. A mop sink was available in the basement. To accommodate spacing issues, it would be acceptable to use a steam mop for the kitchen floor and restaurant. Alternatively provide a service / mop sink in this area.
7. Provide a cover to the electrical box to the side of the cooker hood.
Not approved for change of ownership. I will do a follow up visit tomorrow to check that these items have been completed.
No violation noted during this evaluation. | 01/28/2013 | Pre-Opening | |
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