Observations discussed and corrected with managers. New Permit Issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (knives at Dressing Table #1) improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetable soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: milk dispenser.
Correction: Clean and sanitize these surfaces for food contact. Ensure that all food contact surfaces are cleaned at least every four hours (or more often if needed).
- Prohibitions (corrected on site)
Observation: Blades of the "Slicer Chief" were found stored between tables.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Store clean equipment on a clean suface (ex: clean, washable tray).
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpsters were open (side doors).
Correction: Cover all waste containers when not in continuous use.
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10/14/2015 | Routine | |
Dish machine repaired on 3/7 to restore proper sanitizer levels. During inspection, sanitizer container was empty. Replaced with new container. Sanitizer at 50 ppm.
No violation noted during this evaluation. | 03/11/2015 | Follow-up | |
Dish machine has not yet been serviced. Contact servicer to restore proper sanitizer levels. Use 3-compartment sink until dish machine is repaired.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
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03/03/2015 | Follow-up | |
- 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.
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03/02/2015 | Complaint | |
All violations discussed and corrected during inspection. Ecolab contacted to service dish machine.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food storage containers (dressing bottles) stacked on ready-to-eat food in prep refrigerators.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
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03/02/2015 | Routine | |
Opening inspection. All inspections by Permits and Inspections must be completed and Certificate of Occupancy issued before restaurant can open. Clean and sanitize all surfaces before opening.
- 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
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the equipment have 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 Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the shake area.
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: No disposable towels were provided at the hand washing lavatory in the shake area.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/07/2014 | Routine | |
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