Self closing mechanisms for the employees bathrooms have been addressed by management. The mgr has also put in a work order to have the tiles and grout looked at.
No violation noted during this evaluation. | 03/03/2016 | Routine | |
| No violation noted during this evaluation. | 04/22/2015 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Observations were corrected, wherever possible, during the time of the inspection. A permit will be issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (ice scoop).
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: Water Capacity* (corrected on site)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment (no hot water).
Correction: EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Physical Facilities in Good Repair
Observation: Floor tiles in several areas of the establishment are not maintained in good repair
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 floors 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.
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12/16/2014 | Routine | |
Several food regulations and related procedures were discussed with the person in charge. Overall, the kitchen is clean and well maintained and the facility is in compliance.
No violation noted during this evaluation. | 09/23/2014 | Routine | |
| No violation noted during this evaluation. | 07/02/2014 | Follow-up | |
Overall, the facility is in compliance and well maintained. Noted observations and corrective actions were discussed with the person in charge. Noted observations were corrected, wherever possible, during the time of the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese, grilled onions, shrimp, sliced tomatoes, spinach dip, and deli meats are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The nacho plate unit and the saute unit were observed in a state of disrepair and damaged.
Correction: Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories in the front of the kitchen nor the bar.
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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06/17/2014 | Routine | |
Overall, the facility is well maintained. A permit was issued.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat.
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
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of plates and bowls (underneath) have accumulations of food residue and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/17/2014 | Routine | |
Overall, the facility is well maintained and organized. Employees were observed demonstrating appropriate food safety practices. A permit will be issued.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash gauge of the warewashing machine is not operating properly.
Correction: Provide a functioning temperature measuring device at the wash gauge so employees can routinely monitor the water temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of stove(s) and oven(s) have accumulations of grime, food residue, and/or debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/06/2013 | Routine | |
Overall, the facility is well kept. Employees were observed demonstrating appropriate food safety practices.
- Equipment - Cutting Surfaces
Observation: Several cutting boards used in the kitchen prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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08/12/2013 | Routine | |
Overall, the facility is organized. Employees were observed cooking, cold holding, cooling, and hot holding at appropriate temperatures. Food items were observed labeled, date marked, and stored properly. A permit will be issued.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used for the sanitizer bucket was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the microwave, stove, and fryer 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, drains, and ceilings in the kitchen 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.
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02/19/2013 | Routine | |
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