- Responsibilities of Owner or Proprietor (repeated violation)
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
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01/28/2016 | Follow-up | |
Good managerial control observed. Temperature charts reviewed. Discussed employee health and food handler cards. Left 2016 schedule. Discussed sanitizing methods. Discussed cooling, hot holding and reheating methods. Addressed bathroom vent issue.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls of walk-in cooler and floor drains 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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01/12/2016 | Routine | |
Discussed violations with CFM and called GM regarding odor in the bathroom. Good thawing methods observed and reviewed food handler cards. Time being used as a control and temperature logs are maintained daily.
- 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: Prep unit was observed in a state of disrepair and damaged. Work order in and no TCS food being stored underneath. Ice being used on the items being stored on top of unit.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: Underneath the drainboards of the 3 compartment sink was observed heavily soiled. Wall behind the unit had black build up.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Equipment and Utensils - Good Repair and Calibration
Observation: Quat dispensing unit at the 3 compartment sink was observed in a state of repair and condition preventing the equipment to be used as designed. Dispensing chemical was too strong - has to be manually adjusted each time to reach safe level.
Correction: Discard and replace the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand sink near the raw chicken prep.
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.
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10/26/2015 | Routine | |
Good managerial control observed. Good hand washing practices by employees. Discussed employee health and reviewed food handler cards. Discussed time being used as a control on fried chicken in front hot holding unit as temp was < 135 F. Trash cans will be returned to under hand sinks after they are cleaned. Discussed using a cart for dirty dishes and keeping it next to the 3 compartment sink. "No smoking" sign needed for restaurant.
No violation noted during this evaluation. | 06/04/2015 | Risk Factor | |
No violations observed. Discussed the following with the CFM: Employee heath, food handler cards, cooking temperatures, soaking time for items in Quat sanitizer, flow of food and menu items. Work order in for broken lid on ice machine and leak under flour/ chicken storage unit. Good thawing methods observed. Store maintained organized. Recommended for January permit.
No violation noted during this evaluation. | 01/07/2015 | Routine | |
A ceiling leak was observed adjacent to the rear delivery door. The ceiling leak was noted by the kitchen manager and placed on work order prior to this inspection taking place. Good food safety practices demonstrated during this inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer door is misaligned and not providing a tight seal when closed.
Correction: Repair or replace the door so it is properly aligned to provide a tight seal when closed.
- Equipment - Good Repair and Proper Adjustment
Observation: The drive thru ice machine bin is not properly affixed to the counter.
Correction: Repair or replace the ice bin so it is properly affixed to the counter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Stacks of single service drinking cups were observed stored unprotected on the customer counter next to the register.
Correction: Store drinking cups in an approved dispenser or in the original protective package to protect from contamination until used.
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08/04/2014 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 01/16/2014 | Routine | |
Reviewed with the manager in charge the following: current food handler card status, and keeping the stacked drinking cups stored on the customer counter protected against possible cross contamination.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
The refrigeration technician was in the process of repairing the walk-in cooler during this inspection. The unit was not maintaining proper cold-holding temperature due to a faulty defrost clock. According to the refrigeration technician, the walk-in cooler will be repaired and in good working order within the hour. The time/temperature controlled for safety foods normally stored in the walk-in cooler are being stored in the walk-in freezer until the walk-in cooler is capable of maintaining cold-holding food temperatures below 41 F.
No violation noted during this evaluation. | 06/27/2013 | Follow-up | |
Post the current Food Manager's certificate in public view and maintain copies of employee food handler cards so they can be reviewed upon request. A clean and well-organized kitchen.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The raw chicken stored in the walk-in cooler was cold holding at improper temperatures
Correction: (Raw chicken placed on ice until the frefigeration unit is capable of maintaining an internal food storage temperature <= 41 F) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The drive-thru sliding window does not self-close due to sticking on the track.
Correction: Repair the drive thru sliding window so it self-closes without impediment.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler is not maintaining a cold-holding temperature below 40 F.
Correction: (Refrigeration technician notified during this inspection) Maintain refrigeration temperatures below 40 F.
- Critical: Pests - Controlling Pests*
Observation: Live flies observed near the cub warmer.
Correction: (Pest control company notified during this inspection) Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of cleaning products were observed stored with food condiments.
Correction: Store cleaning and sanitizing chemicals in a separate location from food and kitchen equipment.
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06/26/2013 | Routine | |
An employee is enrolled into the February 2013 Food Manager's class. Reviewed with the person-in-charge the following: checking probe thermometer accuracy using the ice point method, employee health status, proper adjustment for the 3-compartment sink's quaternary ammonium feed, storing the wiping cloth buckets off the floor, and handwashing practices. A clean and well-organized kitchen. Good employee food safety practices demonstrated during this inspection. Permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: The Delfield stand-up refrigerator was observed inoperable.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to restore the refrigerator to proper operating condition then remove the unit from the premises.
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01/14/2013 | Routine | |
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