No critical violations today.
No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
All violations shall be corrected within 30 days. Large Prep table RI still not holding foods at 41F or less. Ice foods down if they are in the unit, or move them to another cooler.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. No soap available.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound (soap) 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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pork, tomato, ham, susage, cheese, rice, gravy and cornbeef hash in the large prep table RI cold holding at improper temperatures (42-60°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Large Prep table RI is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair or replace equipment to ensure it can hold food at 41°F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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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08/06/2015 | Routine | |
Prep-table was corrected and serviced.
No violation noted during this evaluation. | 05/06/2015 | Follow-up | |
Corrected the dishmachine issue. It now has proper levels of sanitization, read 100 ppm today. Pre-table still not holding TCS foods 41 or below. Will return to check the prep-table next week after it has be worked on.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: susage, ham, waffle batter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/30/2015 | Follow-up | |
Repair companies have been contacted to fix the Prep table and dish machine. Will be back next week to verify that they both are working correctly. Permit expires end of May.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All TCS foods in the prep-table cold holding at improper temperatures. Ham, susage, tomatoes, cheese, pancake batter holding at 50-55°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates and utensils sent through the dish machine. Dish machine not properly sanitizing table-ware.
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.
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04/20/2015 | Routine | |
All violations corrected. Ensure all dry goods that are opened are covered or sealed shut.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). Ham stored with raw meats. Veggies stored with shelled eggs.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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01/26/2015 | Risk Factor | |
Prep table now working, but still be worked on.
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
Will return and check the unit when it is fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in prep table RI cold holding at improper temperatures. Ham, cheese, sausage, egg mixs at 45-50F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: RI prep table is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide maintaince to RI unit necessary to maintain food items at 41F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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10/10/2014 | Follow-up | |
Will return to see unit fixed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). deli ham stored over raw pork in RI.
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) (repeated violation)
Observation: ham, cheese, tomatoes, and sausage cold holding at improper temperatures, in prep RI unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/08/2014 | Risk Factor | |
All critical violations were corrected today.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits, mashed potatoes and beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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07/29/2014 | Risk Factor | |
All violations were corrected today. Went over importance of separating raw and cooked meats in refrigerators. New permit issued today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over deli meats in RI.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored with raw pork and beef in walk-In.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chirizo(cooked sausage) cold holding at improper temperatures, 55°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/14/2014 | Routine | |
Standardization Training with district standardization officer( AS & CCP)
No violation noted during this evaluation. | 01/16/2014 | Training | |
Place non-smoking signs on your front doors or around for you customs to see during their visit. All critical item violations were corrected today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin(sausage and beef) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). In walk-In Cooler and Prep RI unit on Cook Line.
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.
- 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
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10/04/2013 | Risk Factor | |
- Sink - Service Sink
Observation: Mop sink in need of repair.
Correction: Repair mop sink.
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07/01/2013 | Routine | |
Pre-Opening inspections
No violation noted during this evaluation. | 05/23/2013 | Routine | |
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