- Critical: Hands - When to Wash*
Observation: Employee observed handling soiled dishes then handling dished of food without washing their hands.
Correction: Instruct employees to wash their hands after handling soiled dished and before handing dishes of food.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard was observed lining the storage shelving.
Correction: Remove the cardboard. Shelving must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The microwave oven was observed in a condition that prevents necessary maintenance and easy cleaning. (Knife ducted tape on unit used as a handle.)
Correction: Repair or replace the unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The exhaust hood system was observed peeling and chipping.
Correction: Repair or replace the unit, so to be, smooth and easier to maintain.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grills, ice machine, soda gun holder, refrigerators, and freezes, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Hood filter observed missing.
Correction: Replace the missing filter to prevent a fire.
- Physical Facilities in Good Repair
Observation: Ceiling tiles, throughout the kitchen, were observed stained.
Correction: Replace the stained tiles.
- Physical Facilities in Good Repair
Observation: The walk-in freezer was observed with a ice build-up on the ceiling and walls.
Correction: Remove from ice and maintain the freezer free of ice build-ups.
- Physical Facilities in Good Repair
Observation: Floor tiles, throughout the facility, were observed cracked.
Correction: Replace the damaged tiles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The vent, throughout the facility, were observed rusty.
Correction: Repair or replace the rust vents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling, lights, and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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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01/29/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/19/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
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07/24/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers, throughout the facility, were stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were 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.
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05/22/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun holder and ice machine.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The air vents, throughout the facility, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls and floors, throughout the facility, were 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Exhaust hood filter was observed missing
Correction: causing a fire and safety hazard.
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01/23/2015 | Routine | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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11/10/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed handling soiled dishes then handling clean dishes without washing their hands.
Correction: Instruct employees to wash their hands after handling soiled dishes and before handling clean dishes.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food Storage Area.)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods, in small reach-in refrigerator, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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07/23/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meat observed stored against Ready To Eat, RTE, foods. (Lettuce.)
Correction: Store raw meats below RTE foods to prevent cross contamination.
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04/03/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator, gasket, fryer, grill, microwave, ware washing machine, ice machine, ingredient bins, hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Filter, to the exhaust hood system, was observed missing.
Correction: Replace the missing filter to prevent a fire.
- Physical Facilities in Good Repair
Observation: Refrigerator gaskets, throughout the facility, were observed torn.
Correction: Replace the torn gaskets.
- Physical Facilities in Good Repair
Observation: The vents, throughout the facility, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, and lights were noted in need of cleaning.
Correction: All floors, walls, lights, 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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01/23/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/23/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food, on the sandwich prep line, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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07/25/2013 | Risk Factor | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/24/2013 | Risk Factor | |
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or debris on the following nonfood-food contact surfaces: storage shelving, small hot well, ware washing machine, ice machine, gaskets, and ingredient bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
- Physical Facilities in Good Repair
Observation: The filters, to the exhaust hood, were observed damaged.
Correction: Repair or replace the filters.
- Physical Facilities in Good Repair
Observation: The ceiling, of the walking refrigerator, was observed leaking.
Correction: Repair the leaking ceiling.
- Physical Facilities in Good Repair
Observation: The gaskets of the low-boy refrigerators and freezers were observed damaged.
Correction: Replace the damage gaskets.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, throughout the facility, were 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/15/2013 | Routine | |
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