A new hot water tank has been installed and the facility has hot water again.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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03/09/2016 | Follow-up | |
Discussed employee health, the hot water tank, and guacamole mixing with the person in charge.Inspector will return tomorrow 3/9/16
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken tenders cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable. The current hot water tank is leaking.
Correction: A new hot water tank be installed in the next 24 hours. Inspector will return tomorrow to confirm this has taken place. All dishes will need to be washed in the three compartment sink with boiled water until hot water is restored.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sinks in two locations in kitchen.(grill and dish 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
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03/08/2016 | Routine | |
Note: Excellent cleaning practices observed.
- Critical: Cooling* (corrected on site)
Observation: Cream spinach and Ranchero sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Note: Products were voluntarily discarded.
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01/22/2015 | Routine | |
Above violations and corrective actions discussed with person-in-charge.
- Person in Charge
Observation: Employees are not inspecting the food receipt.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at two of the kitchen hand wash sinks.
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
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06/23/2014 | Risk Factor | |
No risk factors identified during today's inspection.
No violation noted during this evaluation. | 01/22/2014 | Risk Factor | |
Facility appears clean and orderly. Temperature controls in place.
Above violation/corrective actions discussed with person-in-charge.
- Food - Miscellaneous Sources of Contamination
Observation: Sour cream containers observed stored directly on lettuce. Also, bags of ice stored directly on loose ice in ice machine bin.
Correction: Protect food from miscellaneous sources of contamination.
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09/23/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items on salad prep top cold holding at improper temperatures. Internal temperatures measured 52-55 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain lids or cover on products whenever possible.
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07/02/2013 | Risk Factor | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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03/26/2013 | Routine | |
Today, opening inspection.
Items from initial inspection have been corrected.
Facility in significant compliance with the Virginia food regulations. May begin operating as a VDH full service establishment.
No violation noted during this evaluation. | 02/01/2013 | Routine | |
Today, initial inspection.
Layout and equipment per plan review. HVAC system and hot water capacity still under evaluation.
Some finish work and cleaning remains.
No violation noted during this evaluation. | 01/24/2013 | Other | |
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