Permit issued.
No violation noted during this evaluation. | 03/14/2016 | Routine | |
Certified food manager's certificate has expired. Operator said hookahs are 100 percent electronic. Operator said that hamburgers are not cooked to order and are all cooked well done. Permit issued. Potentially hazardous food is frozen today. Facility is closed for business at time of inspection.
No violation noted during this evaluation. | 04/13/2015 | Routine | |
This is a scheduled inspection. Facility opens at 9 p.m. Operator said that the hookahs are designed like electronic cigarettes. She will send specs to me. Operator said that she called a plumber who will fix handsinks on Monday. Please call me when this has been corrected.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Hookahs are present in nonsmoking areas
Correction: Remove ashtrays and/or smoking paraphernalia present in nonsmoking areas
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigerator door is broken, was observed in a state of disrepair and damaged.
Correction: Repair or replace 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: There is no hot water in the toilet rooms.
Correction: Make necessary adjustments to valves and lines serving the handsinks to provide water of at least 100°F.
- Pests - Controlling Pests*
Observation: There are gnats/drain flies in area of bar sinks.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/31/2014 | Routine | |
Operator said that hookahs were recently removed and are no longer in use. She said they are ordering new hookahs which are "e-cigarettes on a larger scale". Asked her to please send product specs to health department for review. Advised operator that plans must be submitted to the health department for the new outside bar and patio which they plan to construct. These must be approved by the health department. Operator will send new menu when it is available as she says it is changing. Restaurant will be open 7 days a week from 3 p.m. beginning the last week of May. Health department permit issued. If smoking room is constructed, plans for that must also be submitted.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (bottle and can of beer are in drinking ice)
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop is not stored on clean surface.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door of kitchen refrigerator was observed in a state of disrepair and damaged.
Correction: Repair 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 it, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Ceiling lights in kitchen near3 compartment sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/02/2014 | Routine | |
Advised that hookahs must be removed until there is a separate enclosed smoking room which has been approved by the health department. Advised that hookahs and sign advising of hookah must be removed immediately before restaurant opens for business again. Operator said that someone has been contacted to patch up leaking roof. Advised to be sure to take measures in the meantime so that customer and employee safety is assured, including mopping up water and providing non-sllip mats until this has been corrected. .
- Responsibilities of Owner or Proprietor
Observation: Hookahs present in non-smoking area. There is a sign outside stating hookahs are available.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- 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
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device with correct range..
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door of the refrigerator (which is not in use as a refrigerator) was observed in a state of disrepair and damaged. It is not securely attached.
Correction: Repair or replace 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at all handsinks.
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
Observation: Disposable towels were not provided at all handsinks.
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
Observation: The roof is leaking in several areas, not maintained in good repair. This includes an area of the kitchen behind the ice machine and the back vestibule.
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: The female toilet room is not clean. There are pieces of paper such as toilet paper on the floor, in the hand sink and on the toilets. Floor is wet in the toilet room. The vestibule floor has standing water and water is dripping on the floor from the ceiling due to the leaking roof.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/05/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in one unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Door to prep table was observed in a state of disrepair and damaged.
Correction: Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/27/2013 | Routine | |
Health department permit issued. I provided employee health policy to be reviewed and signed by each employee and then maintained on file at restaurant.
- 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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Door is broken on the refrigerated prep table.
Correction: Repair or replace 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the women's toilet room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/08/2013 | Routine | |
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