Discussed with the person in charge:
1.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the inside of the bulk food bins and the scoops for the bulk foods that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Items were placed in the 3-compartment sink.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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01/29/2016 | Risk Factor | |
Discussed with the person in charge:
1. placement of new ceiling tiles
2. all of the hazards noted on July 31, 2015 have been corrected - thank you
3. ensure that there is enough lighting in the area where the new ceiling tiles are being installed
No violation noted during this evaluation. | 08/19/2015 | Follow-up | |
Discussed with the person in charge:
1. facility is installing a new drop ceiling - ensure that all areas are protected when construction is being done
2. observed refried beans at 146'F
3. Clorox cleaner/degreaser
4. removal of waste products
- Critical: Hands - When to Wash*
Observation: Food employees failed to wash their hands before engaging in food preparation after using a cleaner on the counter tops and before putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw chicken stored with the juice and the bottled beer in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed several unlabeled food containers in the dry storage area and on the service line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed utensils stored on the flat top grill in water that measured 75'F. Observed that the handle to the measuring cup in the rice was laying directly in the product.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored with the spices between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food - Potentially Hazardous Food - Slacking (corrected on site)
Observation: Observed bags of fries that measured 64'F sitting near the fryer. Fries was placed in the walk in cooler.
Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F (45°F) or less or at any temperature if the food remains frozen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed steak slices - 45'F shell eggs - 48'F, and sour cream - 51'F in the sandwich prep units and raw chicken in the walk in cooler at 65'F - all 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: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the to-go bags in the freezer where the foods are stored without a barrier are not safe.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed splash guard on the service line hand sink, wooden shelves, and the rice scoop that are in a state of disrepair and damaged.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed an unused warmer next to the reach in freezer.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:interior of the microwave, utensils in the stainless steel containers on the flat top grill (corrected), interior of the spice containers (corrected), and the scoops used for the bulk foods like the sugar and salt.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: all of the storage shelves, top of the tongs, cabinet under the fryer, interior of both sandwich prep units, steam table lids, and interior of the pan where the ranch dressing is stored (corrected).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the employee remove the rice scoop from the bin, take it to the 3-compartment sink, and attempted to put it back into the rice without sanitizing the scoop. EHS addressed this with the person in charge.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed equipment stored on the floor. Observed dirty aprons hanging on the equipment rack with clean equipment (corrected).
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Observed single-service foil pans and plastic bowls that are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- 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.
- Wall and Ceiling Coverings and Coatings
Observation: Observed that the dry wall across from the walk in cooler is not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal dry wall to provide a smooth, nonabsorbent, easily cleanable surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor between the kitchen and service line, wall near the service line, and the coving is missing throughout the kitchen and in the restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire kitchen is in need of detailed cleaning to include the caulking on the sinks and the nozzles on the service line hand sink.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed that containers of chemicals are not stored separately from insecticides or rodenticides. Can of raid was disposed of.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed that the bleach sanitizing solution measured over 200 ppm in the wiping cloth bucket.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
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07/31/2015 | Routine | |
Discussed with the person in charge:
1. cooling of chicken
2. discontinue storing equipment in water that measures 89'F - water must be 135'F
This inspection include investigation of a food borne illness complaint that was received on 7/18/14.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice chute, juice machines, and soda nozzles in the lobby that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the restrooms. Light measured 0 foot candles in the men's room and 4 foot candles in the women's restroom.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need of cleaning: air vent covers in both restrooms, air vent cover on the drink machine, and the floor drain under the 3-compartment sink.
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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08/13/2014 | Follow-up | |
Temperatures continued: Vitamin D milk - 42'F,
Discussed with the person in charge:
1. pest control company must treat the facility
2. discontinue bringing in new equipment without prior approval of the health department
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wash her hands for only 5 seconds. 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored with the butter in the walk in cooler. Eggs were removed.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled spice containers on the dry storage rack.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use. The person in charge disposed of the cloth.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered shrimp in the large sandwich prep unit and foods in the reach in freezer. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in steamer well measured 118'F hot holding at improper temperatures. The person in charge placed in the rice on the grill to reheat it.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed shell eggs - 49'F and hot dogs - 50'F in the small sandwich prep unit cold holding at improper temperatures. Eggs were placed in the walk in cooler and hot dogs were disposed of.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Pico de Gallo and portioned chicken sauce in the walk in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the large sandwich prep 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Per observation, facility was washing out single service bags and reusing them for food storage. Bags were disposed of.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tongs, inside of stainless steel pans, salt/pepper container on the dry storage rack, and spatulas. All items taken to the 3-compartment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice chute, juice machines, and soda nozzles in the lobby that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: door to the microwave, lid on top of the steamer well, tops of the tongs (corrected), inside of the sandwich prep unit, outside of the large blender, and the air vent cover to the ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic and stainless steel containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service to go trays and foil pans are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the restrooms. Light measured 0 foot candles in the men's room and 4 foot candles in the women's restroom.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: light out in the hood system, floor between the serving area and kitchen is not sealed, and the caulking on the prep sink.
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 following physical structures need of cleaning: hood system, floor behind the equipment on the cook's line, air vent covers in both restrooms, air vent cover on the drink machine, and the floor drain under the 3-compartment sink.
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.
- Pests - Controlling Pests*
Observation: Observed several small gnats around the condiment bar in the lobby and around the prep sink. Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottle labeled "degreaser" however the person in charge stated that it was window cleaner.
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.
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07/09/2014 | Routine | |
Discussed with the person in charge:
1. all the items noted on the last inspection report have been corrected - thank you
2. facility very clean and well maintained
2014 health permit was issued
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw bacon stored with the peppers in the sandwich prep unit. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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01/06/2014 | Follow-up | |
Discussed with the person in charge:
1. cleaning of the facility
2. refrigeration storage - sample given
3. demonstration of knowledge - sample given
4. organization of the facility
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Food was discarded.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed shell eggs stored over onions/peppers in the sandwich prep unit. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed cooked beef stored between raw beef in the sandwich prep unit. Observed shell eggs stored over vegetables in the walk in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken - 52'F, mixed cheese - 52'F, sliced tomatoes - 49'F, and Pico de Gallo - 47'F observed cold holding at improper temperatures in the large sandwich prep unit. Observed chicken - 57'F sitting on the rear prep table. Foods were discarded.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked foods like the beef and rice in the sandwich prep unit and beans in the walk in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the spice containers, frying pans, knives on the metal knife rack, stainless steel pans on the equipment rack, tea dispenser, and the soda nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the employee wash the equipment in the 1st compartment of the 3-compartment sink then place it in the 3rd sink to dry.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The bleach sanitizing solution measured 200+ ppm in the wiping cloth bucket.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
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12/19/2013 | Risk Factor Assessment | |
Opening inspection with Scott Widener
No violation noted during this evaluation. | 06/27/2013 | Training | |
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook's line/serving line area. 30 foot candles were measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/27/2013 | Routine | |
Conducted a preopening inspection at the request of the operator.
Discussed with operator:
1-Sanding down the floor patches and sealing them with an approved sealer
2-Repairing other sections of the floor including area between line and kitchen
3-Making sure that adequate light is provided on the front serving line (50 foot candles)
4-Conduct a detailed cleaning of entire facility
5-Replace non-functioning lights under the ventilation hood on serving line
6-Ensure that all coolers have a temperature measuring device inside
7-Ensure the inside of all coolers are clean
8-Clean the ventilation hoods of grease and possible mold
9-Re-caulk the ventilation hood on the front line
10-Clean and sanitize ice bin of serving line
11-Detail clean the soda machine
12-Fix leak under soda machine
13-Replace broken shield on prep sink
14-Ensure all dishes, utensils and storage containers are clean and sanitized
15-Ensure 3-compartment sink sprayer is at least 1" above the flood level of the sink
16-Clean possible mold behind sink
17-Replace light shield in kitchen
18-Repair slow draining floor sink under 3-compartment sink
19-Ensure plates and single service items are covered or protected from contamination
20-Clean condenser fan in WIC
21-Repair floor/wall coving between kitchen and serving line
Will conduct a follow-up inspection on Thursday, June 27, 2013.
Please address the above issues prior to receipt of the Virginia Dept of Health permit.
No violation noted during this evaluation. | 06/25/2013 | Pre-Opening | |
Pre opening inspection with Scot Widener
No violation noted during this evaluation. | 06/25/2013 | Training | |
Restaurant representatives - add corrected or new information about Ricky's Chicken Ii, 3619 Jefferson Davis Highway Suite #141, Stafford, VA 22554 »