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Bibby's, 1102 George Washington Highway, North, Chesapeake, VA - Restaurant inspection findings and violations

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Restaurant: Bibby's
Address: 1102 George Washington Highway, North, Chesapeake, Virginia
Total inspections: 24
Last inspection: Aug 5, 2009

Restaurant representatives - add corrected or new information about Bibby's, 1102 George Washington Highway, North, Chesapeake, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments
  • 1700 - Critical Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration. (tested at 0 ppm)
  • 0820 A 2 - Corrected During Inspection Critical Repeat Foods stored in the True stand-up cooler that were considered potentially hazardous were cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods stored in the True refrigeration unit were not properly dated for disposition.
  • 3330 - Corrected During Inspection Critical Spray bottles of cleaners stored under the customer counter are not properly labeled.
  • 1450 - The True stand-up refrigeration unit was not maintaining a cold-holding temperature<= 41 degrees Fahrenheit (F).
  • 3270 - Critical Mouse dropping observed on the pantry room shelving.
  • 0570 - Repeat Wet wiping cloths improperly stored between use on counter tops.
  • 2000 - Repeat Nonfood items stored on the pantry room floor.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Pantry room shelving.
  • 3180 - Kitchen floor and kitchen walls behind equipment were noted in need of cleaning.
 August 05, 2009Routine55Details / Comments
  • 1060 - The painted surface on the kitchen's wood shelves were chipped and scored.
  • 1100 - Repeat Rusty racks in the stand-up refrigeration compartment.
  • 1750 - Manufacturer food containers were observed reused for secondary food storage.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: CUTTING KNIVES STORED FOR USE.
  • 2000 - Repeat Equipment was found stored on the pantry room floor.
  • 3220 - Corrected During Inspection Mop not hung up to air dry.
 February 03, 2009Routine15Details / Comments
  • 0470 A 4 - Empty cardboard box stored atop the meat slicer.
  • 0550 - Corrected During Inspection Hand-held dough slicer improperly stored between uses in the crevice between the grill and food preparation counter top.
  • 0570 - Wiping cloths improperly stored between uses on cooks apron.
  • 0820 A 2 - Corrected During Inspection Critical Raw eggs in shell were cold holding at improper temperatures on the food preparation counter.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
  • 1180 - The metal stem probe thermometer used for monitoring food temperatures is not properly ranged between 0 F and 220 F.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYER & STOVE EXTERNAL SURFACES, and the KITCHEN SHELVES.
  • 2030 - Corrected During Inspection Storage of clean utensils in containers containing accumulations of food debris.
 October 23, 2008Routine--Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration units were not properly dated for disposition after opening.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units were not properly dated for disposition.
  • 1100 - Rusty shelves in the 2-door reach-in cooler.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PASTA BASKETS
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF THE VENTILATION HOOD, DRY GOODS STOREROOM SHELVING.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2000 - Nonfood items were found stored on the dry goods storeroom floor
  • 2190 - The bar's handsink has low water velocity when the mixing valves are turned on.
  • 3180 - FLOOR under the cookline equipment and along the kitchen baseboards was noted in need of cleaning. The kitchen's CERAMIC TILE WALLS and the DRY GOODS STOREROOM WALLS were noted in need of cleaning.
 August 18, 2008Routine36Details / Comments
  • 1570 - Repeat Missing lid on the ice storage compartment for the bar's ice machine.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF THE VENTILATION HOOD, VENTILATION HOOD FILTERS.
  • 2810 - Repeat Ceiling over the meat slicing counter is not smooth and easily cleanable.
 April 25, 2008Follow-up03Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use on the food preparation counters.
  • 0570 - Repeat Improper use of dry wiping cloths due to being used to line counter tops.
  • 0820 A 2 - Critical Foods in the sandwich make unit and True stand-up cooler were cold holding at improper temperatures
  • 1150 - Repeat Lining the dry goods shelf with cardboard.
  • 1450 - The sandwich make unit and True stand-up cooler were not maintaining<= 41 F cold-holding temperature.
  • 1570 - Repeat The sanitizer indicator alarm did not activate to indicate a low sanitizer concentration feed for the dishwashing machine.
  • 1570 - Missing lid on the ice storage compartment for the bar's ice machine.
  • 1700 - Critical Repeat Chlorine sanitizing solution for the dishwashing machine was not at an acceptable concentration. (measured at< 10 parts per million)
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF THE VENTILATION HOOD, VENTILATION HOOD FILTERS.
  • 2810 - Repeat Ceiling over the meat slicing counter is not smooth and easily cleanable.
  • 3220 - Mops not hung up to air dry.
  • 3340 1 - Sealed can of latex paint stored on a shelf along side of sealed containers of restaurant drinking cups and equipment.
  • 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer concentration level in the wiping cloth bucket was measured at 0 parts per million (ppm).
 April 14, 2008Routine38Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before donning a pair of single-use gloves.
  • 0200 - Corrected During Inspection Repeat Employee wearing jewelry on her wrist while preparing food.
  • 0380 - Corrected During Inspection Critical Dented unopened can of tomato ketchup stored for use on the dry goods shelf.
  • 0450 - Corrected During Inspection Critical Repeat Employee observed handling ready-to-eat (RTE) sandwich with bare hands.
  • 0570 - Wiping cloths improperly stored between use on counters.
  • 1570 - Repeat Build-up of frozen condensation in the freezer food storage compartments.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. (tested at 0 parts per million)
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS, SHELVING, and RESTROOM CEILING VENT COVERS.
  • 2710 - Discarded food boxes and wrappers with food residue are being stored outside of refuse containers, outside of the establishment.
  • 3180 - Repeat FLOORS & BASEBOARDS under the kitchen equipment and in the dry goods store room noted in need of cleaning.
 October 26, 2007Routine46Details / Comments
  • 0160 - Critical Employees observed not washing their hands on a consistent basis when changing tasks.
  • 0450 - Corrected During Inspection Critical Employee observed preparing a sandwich with her bare hands.
  • 0480 - Unlabeled food containers and water pitchers.
  • 0790 - Corrected During Inspection Meat loaf observed thawing on a counter top at room temperature.
  • 1100 - Critical Repeat Rusty shelving in the refrigeration compartments.
  • 1150 - Lining dry goods wire racks with cardboard.
  • 1570 - Build-up of frozen condensation in the freezer compartments.
  • 1570 - Repeat Inoperable ventilation hood light.
  • 1570 - Repeat The dishwashing machine's low sanitizer alarm failed to activate when the dishwashing machine failed to dispense the proper concentration of chemical sanitizer .
  • 1700 - Critical Chlorine sanitizing solution used for the dishwashing machine was measured at< 50 parts per million.
  • 1770 A - Corrected During Inspection Critical Soiled containers storing clean utensils and toothpicks..
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD/FILTERS, and THE DRY GOODS STORAGE SHELVES.
  • 2000 - Nonfood items were found stored on the dry goods storeroom floor.
  • 2810 - Repeat Ceiling over the extended food preparation area is not smooth and easily cleanable.
  • 3180 - FLOOR under and behind kitchen equipment, and the KITCHEN WALLS & BASEBOARDS were noted in need of cleaning.
  • 3340 - Critical Containers lubricants, paint thinner, insecticides & rodenticides were observed stored with containers of cleaning agents.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
 July 10, 2007Routine78Details / Comments
  • 0200 - Corrected During Inspection Employee wearing a wrist watch while preparing food.
  • 0570 - Dry wiping cloths observed hanging from a kitchen employee's apron.
  • 1100 - Rusted shelving in the True refrigeration compartment.
  • 1570 - VENTILATION HOOD LIGHT and the MECHANICAL DISHWASHING MACHINE'S TEMPERATURE GAUGE were observed in a state of disrepair.
  • 2810 - Ceiling tiles over the partitioned food prep area are not smooth and easily cleanable.
  • 3220 - Mop not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Chlorine bleach sanitizer concentration in the wiping cloth bucket was >200 parts per million (PPM).
 February 22, 2007Routine16Details / Comments
  • 0550 - Repeat In-use utensils improperly stored between use. Utensils at the refrigerated sandwich make unit and the steam table area stored in room temperature stagnant water. Ice scoop stored with handle in contact with the ice in the bar ice machine.
  • 2000 - Two inverted plastic containers used as storage for chemicals and soiled linens.
  • 2790 - Repeat The indoor ceiling material located in the food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
 October 31, 2006Follow-up03Details / Comments
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0470 - Critical Unwrapped or uncovered food in the reach in refrigerators, reach in freezer, and chest freezer.
  • 0540 - Critical Soiled food storage container placed in pan of homefries waiting to be cooked on the grill.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the reach in refrigerators, reach in freezer and chest freezer are not properly dated for disposition.
  • 1060 - The nonfood contact surface of the bottom of the bar, holding stand for table sanitizning solution, and shelf over the food preparation refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1470 - The drainboards/utensil racks/storage tables at the 3 compartment sink are not large enough to accommodate all soiled and cleaned items.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dried meat left on the meat slicer, pans stored on the soiled shelving and cleaning scrubbies and grill bricks stored with sanitized plates.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 1900 - Critical Repeat Sanitizing bucket with insufficient chlorine residual.
  • 1900 - Critical Repeat Dishwasher washed dishes by using hot soapy water with bleach in the 3 compartment sink. No rinse sink or sanitizing sink were set up. Dishwasher did not know how to correctly set up a 3 compartment sink.
  • 2000 - Cooking pans stored on shelving not 6 inches off the floor.
  • 2310 - Critical The handwashing sink in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2790 - The indoor ceiling material located in the food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2890 - Light bulb in dry store room not shielded, coated, or otherwise shatter-resistent.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 3180 - Repeat Floors walls and ceilings throughout the facility noted in need of cleaning.
  • 3240 - Handwashing sink at the bar area is unclean and not maintained. Drainage spills onto floor area. Old unused, and non-live electrical wires.
 October 19, 2006Routine89Details / Comments
  • 0450 C - The bar's ice scoop is stored in the ice compartment with the handle of the scoop laying atop the ice.
  • 0480 - Unlabeled spice containers and drink pitchers.
  • 0550 - In-use utensils improperly stored between use in containers of stagnant water >41 F (45 F) and< 140 F.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 0570 - Improper use of dry wiping cloths to line counter tops.
  • 0570 - Improper use of wet wiping cloths by being hung on employee apron and using to seal the steam table's lid.
  • 0820 - Critical Repeat Foods in the sandwich unit are cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the BAR'S REACH IN COOLER.
  • 1450 - The sandwich unit is not maintaining a refrigeration temperature of<= 41 F (45 F).
  • 1570 - Inoperable ventilation hood light. Dripping condensation observed in the 2-door walk-in cooler. The door handle on the Frigidaire stand-up freezer is broken.
  • 1900 - Corrected During Inspection Critical When tested, no chemical sanitizer was found in the wiping cloth bucket storing behind the bar.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in the dispensers with the handles up.
  • 2810 - Ceiling over the back food prep area is not smooth and easily cleanable.
  • 3180 - Repeat The kitchen's walls and ceiling tiles are noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
 August 25, 2006Routine311Details / Comments
  • 0570 - Wiping cloths improperly stored between uses.
  • 0820 - Critical Repeat Foods cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 1570 - Dishwasher gauge in disrepair and leaking.
  • 1700 - Corrected During Inspection Critical At dishwasher, chlorine sanitizing solution used was not at an acceptable concentration.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of syrup, mustard,....
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: steam table, shelves, tables, cookline.
  • 2920 - Men's toilet room door is not provided with a self-closing door
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and behind the counter.
  • 3170 - Repeat Physical structure is not maintained in good repair: many damaged floor tiles.
  • 3180 - Repeat Kitchen floor, wall behind steam table, trash can, rest room exhaust fans noted in need of cleaning.
 April 21, 2006Routine38Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: steam table, slicer, dishwasher top and doors, grill stand, exhaust filters, stove drip trays, white freezer.
  • 2000 - Unwrapped single service items observed stored in a soiled cardboard box.
  • 3170 - Repeat Some floor tiles in the kitchen and ladies room observed in disrepair.
  • 3180 - Repeat Wall behind steam table noted in need of cleaning.
 December 13, 2005Routine14Details / Comments
  • 0820 - Critical Repeat Foods in two refrigerators cold holding at improper temperatures.
  • 1100 - The food contact surfaces of the scorched scoop and damaged rubber spatula are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1750 - Manufacturer containers (plastic bags, BBQ lids, syrup bottles?) were observed reused .
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: sugar bin, crusty pans, backside of counter, store room surfaces.
  • 3170 - Repeat Kitchen floor is not maintained in good repair (a number of damaged tiles).
  • 3240 - Counter around front hand sink is deteriorating.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
 September 13, 2005Routine26Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between uses (laying on steamtable).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 1100 - The food contact surfaces of the chipped plates and damaged mixer attachment are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: kitchen shelves, steamtable front and bottom, grill stand, slicer, sugar bin, shake blender.
  • 2000 - Sheet pans were found stored on the floor under a table.
  • 3170 - Floor is not maintained in good repair, several broken tiles.
  • 3180 - Repeat Kitchen wall areas, trash cans, door frames, rest room doors, some exhaust hood filters noted in need of cleaning.
 June 15, 2005Routine16Details / Comments
  • 0470 A 4 - Observed unwrapped food stored in a Walmart bag.
  • 0570 - Wiping cloths improperly stored between uses (laying on counters, others in 200 ppm+ chlorine solution).
  • 0820 - Critical Repeat Hash stored in the top of the sandwich unit cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: steam table front, pot rack, shelves. Hat observed hung on the slicer!
  • 2000 - Carry out containers stored in a soiled card board box.
  • 3180 - Repeat Rest room art, exhast fans, kitchen floor, and baseboards noted in need of cleaning.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment (paint thinner).
 March 17, 2005Routine36Details / Comments
  • 0820 - Critical Foods in the sandwich unit cold holding at improper temperatures.
  • 0450 C - Souffle cup used as a food scoop resulting in excessive bare hand contact with exposed food.
  • 3180 - Repeat Floor and baseboards in bar area and kitchen, hand sink and wall behind it noted in need of cleaning.
  • 3170 - Stained ceiling tile, not maintained in good repair
  • 1770 C - Observed dust, dirt, food residue or other debris on the following nonfood-food contact surface: pan rack.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
 December 08, 2004Routine24Details / Comments
  • 1100 - Repeat The damaged rubber spatulas, chipped plates, scorched knife, and rusty refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 B - Observed accumulations of grease deposits, food, or other soil on the following surfaces: slicer, sugar bin, crusty pans and trays, wooden shelves, pot shelf, upright freezer, ice maker interior, shake blender.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  • 3180 - Kitchen floor and some ceiling vents noted in need of cleaning.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
 September 13, 2004Routine24Details / Comments
  • 1100 - Repeat The food contact surface of the chipped dishes is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The small freezer chest has a damaged lid and frame.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food and as a biscuit cutter.
  • 3340 - Critical Containers of cleaners and maintenance materals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1770 B - Observed accumulations of food debris or other soil on the following food contact surfaces: steam table board and shelf over it, yellow metal rack.
  • 3180 - Repeat Floor under equipment, some ceiling vents, and the exhaust fans in restrooms noted in need of cleaning.
 March 18, 2004Routine25Details / Comments
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1750 - Repeat Single-service items(ziploc bags) were observed reused for the storage of food.
  • 1100 - Critical Repeat The food contact surfaces of the chipped plates, damaged pan, and crusty sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned. The lid liner trim of the old chest freezer is damaged.
  • 3180 - Repeat Kitchen floor under equipment, baseboards, rest room exhaust fans, and the backside of the counter noted in need of cleaning.
  • 1060 - The trim around the sides of the yellow top table is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2920 - Ladies room door is not provided with a self-closing device.
  • 1580 - The butcher block table has grooves in it that can collect food debris, is no longer easily cleaned and sanitized due to condition.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: muffin pans, steam table board.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: small fan, grill/fryer sides, store room shelves, yellow wire rack.
  • 3170 - Some rest room ceiling tiles, light fixture are not maintained in good repair
  • 2790 - Repeat Partition in back prep area missing coved rubber base board, does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
 December 15, 2003Routine28Details / Comments
  • 1750 - Repeat Single-service items (storage bags) were observed reused for the storage of food.
  • 1750 - Repeat Manufacturer containers (ones food came in originally) were observed reused for the storage of food.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 2000 - Repeat Bags of single service items found stored in an old egg cardboard box.
  • 3170 - Repeat Kitchen floor is not maintained in good repair. Several damaged or worn out tiles observed.
  • 3030 - No disposable towels were provided a the hand washing lavatory at the servicecounter.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: sugar bin, yellow wire rack.
  • 2790 - Repeat The indoor wall material located at the back prep alcove does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Repeat Floor, some wall areas, light switches, ceiling vents noted in need of cleaning.
  • 1100 - Repeat The food contact surface of the old chest freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0640 - Food is subject to environmental sources of contamination during preparation Fly strip hanging over prep table..
 September 04, 2003Routine110Details / Comments
  • 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
  • 1100 - Repeat The food contact surfaces of the wooden prep table and the old freezer (lid and frame) are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: crusty sheet and muffin pans, sandwich unit board (odor).
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor (drinks stacked on an inverted soda rack).
  • 2000 - Repeat Single service items stored in old cardboard box.
  • 3180 - Repeat kitchen floor, baseboard noted in need of cleaning.
  • 2790 - Repeat The wall covering in the back prep area is not properly installed.
  • 3170 - Repeat Kitchen floor is worn out in areas, not maintained in good repair
 June 09, 2003Routine--Details / Comments
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw meat, poultry.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1750 - Single-service items were observed reused for the storage of food.
  • 1100 - The food contact surfaces of the damaged plastic containers, utensils, broken freezer chest lid and frame are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Electric cord on slicer was observed in a state of disrepair and damaged (wrapped with duct tape).
  • 1320 - Repeat The temperature measuring device in the sandwich unit was not properly located in the warmest part of the unit.
  • 2920 - Repeat Toilet room door (ladies) is not provided with a self-closing door
  • 3170 - Repeat Many floor tiles, ceiling tiles in men's room not maintained in good repair
  • 2790 - Repeat The indoor wall material located at the back prep area does not meet the standard of smooth, durable, easily cleanable and nonabsorbent
  • 3180 - Men's room walls, kitchen floor noted in need of cleaning.
  • 3340 - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2000 - "To Go" containers were found stored in a cardboard egg case.
 March 03, 2003Routine111Details / Comments


August 05, 2009 (Routine)



Violations:
  • 1700 - Critical Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration. (tested at 0 ppm)
    (dishwashing machine tech notified) Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. Manually sanitize all equipment and utensils until the sanitizer concentration level is restored in the machine.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Foods stored in the True stand-up cooler that were considered potentially hazardous were cold holding at improper temperatures.
    (Cooked meats, tuna fish , cole slaw, and beef broth were voluntarily discarded during inspection) Maintain cold-holding food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods stored in the True refrigeration unit were not properly dated for disposition.
    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 41F 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.
  • 3330 - Corrected During Inspection Critical Spray bottles of cleaners stored under the customer counter are not properly labeled.
    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.
  • 1450 - The True stand-up refrigeration unit was not maintaining a cold-holding temperature<= 41 degrees Fahrenheit (F).
    Maintain<= 41 F in all refrigeration food storage compartments.
  • 3270 - Critical Mouse dropping observed on the pantry room shelving.
    (facility's pest control operator notified) Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0570 - Repeat Wet wiping cloths improperly stored between use on counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2000 - Repeat Nonfood items stored on the pantry room floor.
    Elevate equipment storage on approved shelving.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Pantry room shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Kitchen floor and kitchen walls behind equipment were noted in need of cleaning.
    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.
Comments:
Reviewed the employee training log and consumer advisory printed on the menu.

February 03, 2009 (Routine)



Violations:
  • 1060 - The painted surface on the kitchen's wood shelves were chipped and scored.
    Repaint the shelves with a light colored high gloss paint.
  • 1100 - Repeat Rusty racks in the stand-up refrigeration compartment.
    Resurface or replace the rusty refrigeration racks.
  • 1750 - Manufacturer food containers were observed reused for secondary food storage.
    Discontinue the reuse of manufacturer food containers for secondary food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: CUTTING KNIVES STORED FOR USE.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Equipment was found stored on the pantry room floor.
    Store nonfood items and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3220 - Corrected During Inspection Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Reviewed with the cook the proper method of calibrating the metal stem thermometer, date labeling of ready-to-eat foods stored under refrigeration > 24 hours, and the minimum cooking and hot holding temperatures of foods.

October 23, 2008 (Routine)



Violations:
  • 0470 A 4 - Empty cardboard box stored atop the meat slicer.
    Do not store any items on the meat slicer.
  • 0550 - Corrected During Inspection Hand-held dough slicer improperly stored between uses in the crevice between the grill and food preparation counter top.
    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 135F and the container.
  • 0570 - Wiping cloths improperly stored between uses on cooks apron.
    Do not hang wiping cloths on aprons. Dry wiping cloths are to be used for only one drying task before being placed in the laundry basket. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Corrected During Inspection Critical Raw eggs in shell were cold holding at improper temperatures on the food preparation counter.
    Relocate and maintain storage of the eggs to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
  • 1180 - The metal stem probe thermometer used for monitoring food temperatures is not properly ranged between 0 F and 220 F.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit with the range between 0 F and 220 F.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYER & STOVE EXTERNAL SURFACES, and the KITCHEN SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2030 - Corrected During Inspection Storage of clean utensils in containers containing accumulations of food debris.
    Store clean utensils in clean containers. Clean and sanitize any contaminated tableware prior to use.
Comments:
Reviewed the employee training logs during this inspection. Change soiled aprons every 4 hours. PERMIT RENEWAL ISSUED

August 18, 2008 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration units were not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units were not properly dated for disposition.
    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 41F 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.
  • 1100 - Rusty shelves in the 2-door reach-in cooler.
    Refinish or replace the rusty refrigeration shelving.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PASTA BASKETS
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF THE VENTILATION HOOD, DRY GOODS STOREROOM SHELVING.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine sanitizer at the proper concentration of 50 parts per million.
  • 2000 - Nonfood items were found stored on the dry goods storeroom floor
    Store the nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2190 - The bar's handsink has low water velocity when the mixing valves are turned on.
    Provide sufficient water velocity emanating from the handsink faucet in order to sufficiently wash and rinse hands during handwashing tasks.
  • 3180 - FLOOR under the cookline equipment and along the kitchen baseboards was noted in need of cleaning. The kitchen's CERAMIC TILE WALLS and the DRY GOODS STOREROOM WALLS were noted in need of cleaning.
    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.
Comments:
Daily log for the dishwashing machine and HACCP equipment/food temperature logs were given to the person-in-charge.

April 25, 2008 (Follow-up)



Violations:
  • 1570 - Repeat Missing lid on the ice storage compartment for the bar's ice machine.
    Replacement lid on order. Monitor for possible cross contamination hazards associated with the uncovered ice.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF THE VENTILATION HOOD, VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2810 - Repeat Ceiling over the meat slicing counter is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
Comments:
Refrigeration temperature logs maintained on a daily basis. Dishwashing machine operations log maintained on a daily basis. Observed good handwashing practices during this inspection.

April 14, 2008 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use on the food preparation counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Repeat Improper use of dry wiping cloths due to being used to line counter tops.
    Ensure dry cloths are used for a single task before being laundered.
  • 0820 A 2 - Critical Foods in the sandwich make unit and True stand-up cooler were cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1150 - Repeat Lining the dry goods shelf with cardboard.
    Do not use cardboard to line shelves. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1450 - The sandwich make unit and True stand-up cooler were not maintaining<= 41 F cold-holding temperature.
    Maintain<= 41 F for all refrigeration units.
  • 1570 - Repeat The sanitizer indicator alarm did not activate to indicate a low sanitizer concentration feed for the dishwashing machine.
    Maintain the sanitizer indicator alarm in good working condition.
  • 1570 - Missing lid on the ice storage compartment for the bar's ice machine.
    Replacement lid on order. Monitor for possible cross contamination hazards associated with the uncovered ice.
  • 1700 - Critical Repeat Chlorine sanitizing solution for the dishwashing machine was not at an acceptable concentration. (measured at< 10 parts per million)
    (Technician notified during this inspection) Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. Convert to sanitizing the equipment run through the dishwashing machine in the 3-compartment sink until the sanitizing feed for the dishwashing machine has been corrected.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF THE VENTILATION HOOD, VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2810 - Repeat Ceiling over the meat slicing counter is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 1 - Sealed can of latex paint stored on a shelf along side of sealed containers of restaurant drinking cups and equipment.
    Store paints and other toxic substances in a location separate from food, equipment, and cleaning products.
  • 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer concentration level in the wiping cloth bucket was measured at 0 parts per million (ppm).
    Maintain 50 ppm chlorine sanitizer concentration in the wiping cloth bucket.
Comments:
Food temperature charts and a log sheet for monitoring the dishwashing machine's wash temperature and sanitizer concentration level were given to the person-in-charge. Daily logs for monitoring refrigeration temperatures are being maintained. Implement a daily log for monitoring the dishwashing machine's wash temperature and chlorine sanitizer concentration level.

October 26, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before donning a pair of single-use gloves.
    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.
  • 0200 - Corrected During Inspection Repeat Employee wearing jewelry on her wrist while preparing food.
    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.
  • 0380 - Corrected During Inspection Critical Dented unopened can of tomato ketchup stored for use on the dry goods shelf.
    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.
  • 0450 - Corrected During Inspection Critical Repeat Employee observed handling ready-to-eat (RTE) sandwich with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Wiping cloths improperly stored between use on counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat Build-up of frozen condensation in the freezer food storage compartments.
    Remove the build-up of frozen condensation from the freezer compartments. A significant build-up of frozen condensation in a freezer compartment could inhibit the circulation of cold-holding temperatures within the freezer compartment.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. (tested at 0 parts per million)
    Adjust the chlorine sanitizing solution to a level of between 50 & 100 parts per million.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS, SHELVING, and RESTROOM CEILING VENT COVERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2710 - Discarded food boxes and wrappers with food residue are being stored outside of refuse containers, outside of the establishment.
    Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
  • 3180 - Repeat FLOORS & BASEBOARDS under the kitchen equipment and in the dry goods store room noted in need of cleaning.
    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.
Comments:
Ready-to-eat foods stored in the refrigeration units > 24 hours are being date labeled with the storage date. Begin placing the "pull" date on the date labeled food. A ready-to-eat food can be held up to 7 days before needing to be discarded. Reviewed with the owner of this food establishment developing a required employee training log, a comprehensive cleaning schedule, the Employee Health Policy and the Consumer Advisory Policy for serving undercooked animal foods. Several repeat violations. Correct these violations. Daily cold-holding temperature logs are being maintained on a daily basis. PERMIT RENEWAL ISSUED

July 10, 2007 (Routine)



Violations:
  • 0160 - Critical Employees observed not washing their hands on a consistent basis when changing tasks.
    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.
  • 0450 - Corrected During Inspection Critical Employee observed preparing a sandwich with her bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle ready-to-eat food to prevent contamination from hands.
  • 0480 - Unlabeled food containers and water pitchers.
    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.
  • 0790 - Corrected During Inspection Meat loaf observed thawing on a counter top at room temperature.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1100 - Critical Repeat Rusty shelving in the refrigeration compartments.
    Replace the rusty shelving with shelving that is rust free, smooth, durable, and easily cleanable.
  • 1150 - Lining dry goods wire racks with cardboard.
    Discontinue the use of cardboard for lining shelves.
  • 1570 - Build-up of frozen condensation in the freezer compartments.
    Remove the build-up of frozen condensation from the freezer compartments.
  • 1570 - Repeat Inoperable ventilation hood light.
    Repair the ventilation hood light to proper operating condition.
  • 1570 - Repeat The dishwashing machine's low sanitizer alarm failed to activate when the dishwashing machine failed to dispense the proper concentration of chemical sanitizer .
    (Service technician notified during this inspection) Repair the sanitizer alarm to proper working condition.
  • 1700 - Critical Chlorine sanitizing solution used for the dishwashing machine was measured at< 50 parts per million.
    (Service technician notified during this inspection) Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
  • 1770 A - Corrected During Inspection Critical Soiled containers storing clean utensils and toothpicks..
    Clean and sanitize these utensils and containers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD/FILTERS, and THE DRY GOODS STORAGE SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Nonfood items were found stored on the dry goods storeroom floor.
    Store all nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2810 - Repeat Ceiling over the extended food preparation area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3180 - FLOOR under and behind kitchen equipment, and the KITCHEN WALLS & BASEBOARDS were noted in need of cleaning.
    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.
  • 3340 - Critical Containers lubricants, paint thinner, insecticides & rodenticides were observed stored with containers of cleaning agents.
    Store detergents and sanitizers separately from lubricants, paint thinners, insecticides and rodenticides.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
    Maintain a chlorine sanitizer concentration between 50 ppm and 100 ppm.
Comments:
Employee training log is not being maintained. The cold/hot holding daily temperature logs and the dishwashing machine water temperature/chemical sanitizer concentration log are not being maintained on a consistent daily basis.. Maintain all 3 logs on a daily consistent manner.

February 22, 2007 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employee wearing a wrist watch while preparing food.
    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.
  • 0570 - Dry wiping cloths observed hanging from a kitchen employee's apron.
    Discontinue the practice of hanging dry wiping cloths on the aprons in order to wipe hands or wipe down counters. Dry wiping cloths are to be used for a single task then laundered before using on a different task.
  • 1100 - Rusted shelving in the True refrigeration compartment.
    Replace the rusted refrigeration shelving with shelving that is rust-free, smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners.
  • 1570 - VENTILATION HOOD LIGHT and the MECHANICAL DISHWASHING MACHINE'S TEMPERATURE GAUGE were observed in a state of disrepair.
    Repair the hood light and temperature gauge to good working order.
  • 2810 - Ceiling tiles over the partitioned food prep area are not smooth and easily cleanable.
    Replace the ceiling tiles with smooth and easily cleanable tiles.
  • 3220 - Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3380 - Corrected During Inspection Critical Chlorine bleach sanitizer concentration in the wiping cloth bucket was >200 parts per million (PPM).
    Maintain the chlorine sanitizer concentration level between 50 PPM and 100 PPM.
Comments:
Maintain refrigeration/food temperatures <= 41 F beginning in March 2007. Equipment/food temperature logs are being consistently maintained on a daily basis. The kitchen staff were observed using good food safety practices at the time of this inspection.

October 31, 2006 (Follow-up)



Violations:
  • 0550 - Repeat In-use utensils improperly stored between use. Utensils at the refrigerated sandwich make unit and the steam table area stored in room temperature stagnant water. Ice scoop stored with handle in contact with the ice in the bar ice machine.
    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 140F and the container.
  • 2000 - Two inverted plastic containers used as storage for chemicals and soiled linens.
    Elevate storage rack to ensure it is at least 6 inches off the floor to facilitate cleaning.
  • 2790 - Repeat The indoor ceiling material located in the food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
Comments:
Facility sanitation improved. Different food items such as sandwich meats and dry stores require separate containers for storage. Training log started. Establish temperature, cleaning and dishwashing machine logs. Permit issued.

October 19, 2006 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    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.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the reach in refrigerators, reach in freezer, and chest freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0540 - Critical Soiled food storage container placed in pan of homefries waiting to be cooked on the grill.
    Ensure food is protected from contamination, and use only cleaned and sanitized utensils or equipment during food preparation.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the reach in refrigerators, reach in freezer and chest freezer are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the bottom of the bar, holding stand for table sanitizning solution, and shelf over the food preparation refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1470 - The drainboards/utensil racks/storage tables at the 3 compartment sink are not large enough to accommodate all soiled and cleaned items.
    Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dried meat left on the meat slicer, pans stored on the soiled shelving and cleaning scrubbies and grill bricks stored with sanitized plates.
    Clean and sanitize these surfaces for food contact.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
  • 1900 - Critical Repeat Sanitizing bucket with insufficient chlorine residual.
    CFM train personnel to ensure sanitizing bucket is properly prepared, periodically checked and changed as needed.
  • 1900 - Critical Repeat Dishwasher washed dishes by using hot soapy water with bleach in the 3 compartment sink. No rinse sink or sanitizing sink were set up. Dishwasher did not know how to correctly set up a 3 compartment sink.
    Certified Food Manager (CFM) train personnel and ensure dishwashing is done correctly.
  • 2000 - Cooking pans stored on shelving not 6 inches off the floor.
    Elevate storage rack to ensure it is at least 6 inches off the floor. Store pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Critical The handwashing sink in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled dishes to excess cleaning material preventing its use.
  • 2790 - The indoor ceiling material located in the food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2890 - Light bulb in dry store room not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3180 - Repeat Floors walls and ceilings throughout the facility noted in need of cleaning.
    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.
  • 3240 - Handwashing sink at the bar area is unclean and not maintained. Drainage spills onto floor area. Old unused, and non-live electrical wires.
    Repair the handwashing sink plumbing and remove unused wiring.
Comments:
No training logs, temperature logs, dishwasher log, or cleaning logs available. Permit renewal not issued at this time.

August 25, 2006 (Routine)



Violations:
  • 0450 C - The bar's ice scoop is stored in the ice compartment with the handle of the scoop laying atop the ice.
    Store the ice scoop in an approved self-draining holster/container or in the ice with the scoop handle up and away from the ice.
  • 0480 - Unlabeled spice containers and drink pitchers.
    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.
  • 0550 - In-use utensils improperly stored between use in containers of stagnant water >41 F (45 F) and< 140 F.
    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 140F and the container.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Keep wiping cloths in the wiping cloth buckets between sanitizing tasks.
  • 0570 - Improper use of dry wiping cloths to line counter tops.
    Do not line shelves with wiping cloths.
  • 0570 - Improper use of wet wiping cloths by being hung on employee apron and using to seal the steam table's lid.
    When not in use, wet wiping cloths are to be stored in the wiping cloth buckets.
  • 0820 - Critical Repeat Foods in the sandwich unit are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1320 - There was no temperature measuring device located in the BAR'S REACH IN COOLER.
    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.
  • 1450 - The sandwich unit is not maintaining a refrigeration temperature of<= 41 F (45 F).
    Notify the facility's refrigeration technician to repair the unit to maintain a refrigeration temperature<= 41 F.
  • 1570 - Inoperable ventilation hood light. Dripping condensation observed in the 2-door walk-in cooler. The door handle on the Frigidaire stand-up freezer is broken.
    Relace the ventilation hood light, eliminate the dripping condensation emanating from the cooler's condenser, and repair the broken freezer door handle.
  • 1900 - Corrected During Inspection Critical When tested, no chemical sanitizer was found in the wiping cloth bucket storing behind the bar.
    Provide CHLORINE SANITIZER at the proper concentration of 50 PPM.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in the dispensers with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2810 - Ceiling over the back food prep area is not smooth and easily cleanable.
    Replace the acoustic ceiling tiles to make it smooth and easily cleanable.
  • 3180 - Repeat The kitchen's walls and ceiling tiles are noted in need of cleaning.
    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.
  • 3220 - Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Develop and implement an equipment/food temperature log where at least one food temperature is taken and recorded every two (2) hours. Develop and implement a log for the dishwashing machine where the chemical sanitizer concentration, as well as the wash and rinse temperatures are monitored.

April 21, 2006 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
  • 0820 - Critical Repeat Foods cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1570 - Dishwasher gauge in disrepair and leaking.
    Repair the machine to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance. *Part has been ordered.
  • 1700 - Corrected During Inspection Critical At dishwasher, chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. Test the solution throughout the day.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of syrup, mustard,....
    Discontinue the reuse of manufacturer containers for food dispensing. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: steam table, shelves, tables, cookline.
    Clean and sanitize these surfaces.
  • 2920 - Men's toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and behind the counter.
    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
  • 3170 - Repeat Physical structure is not maintained in good repair: many damaged floor tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor, wall behind steam table, trash can, rest room exhaust fans noted in need of cleaning.
    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.

December 13, 2005 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: steam table, slicer, dishwasher top and doors, grill stand, exhaust filters, stove drip trays, white freezer.
    Clean and sanitize these surfaces.
  • 2000 - Unwrapped single service items observed stored in a soiled cardboard box.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Repeat Some floor tiles in the kitchen and ladies room observed in disrepair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Wall behind steam table noted in need of cleaning.
    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.
Comments:
*Pull eggs from the refrigerator as needed, do not keep trays of eggs out.

September 13, 2005 (Routine)



Violations:
  • 0820 - Critical Repeat Foods in two refrigerators cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Set the thermostats to mid 30's to compensate for the open door periods during lunch.
  • 1100 - The food contact surfaces of the scorched scoop and damaged rubber spatula are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1750 - Manufacturer containers (plastic bags, BBQ lids, syrup bottles?) were observed reused .
    Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: sugar bin, crusty pans, backside of counter, store room surfaces.
    Clean and sanitize these surfaces.
  • 3170 - Repeat Kitchen floor is not maintained in good repair (a number of damaged tiles).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Counter around front hand sink is deteriorating.
    Keep handwashing facilities clean and maintained to encourage proper handwashing. Repaint or resurface the area surrounding the hand sink.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

June 15, 2005 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between uses (laying on steamtable).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1100 - The food contact surfaces of the chipped plates and damaged mixer attachment are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the plates and attachment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: kitchen shelves, steamtable front and bottom, grill stand, slicer, sugar bin, shake blender.
    Clean and sanitize these surfaces.
  • 2000 - Sheet pans were found stored on the floor under a table.
    Store dishes and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3170 - Floor is not maintained in good repair, several broken tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen wall areas, trash cans, door frames, rest room doors, some exhaust hood filters noted in need of cleaning.
    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.

March 17, 2005 (Routine)



Violations:
  • 0470 A 4 - Observed unwrapped food stored in a Walmart bag.
    Store food in new packages, covered containers, or single service wrappings.
  • 0570 - Wiping cloths improperly stored between uses (laying on counters, others in 200 ppm+ chlorine solution).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 0820 - Critical Repeat Hash stored in the top of the sandwich unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: steam table front, pot rack, shelves. Hat observed hung on the slicer!
    Clean and sanitize these surfaces. Do not contaminate food equipment with personal items. Store in a seperate designated area.
  • 2000 - Carry out containers stored in a soiled card board box.
    Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat Rest room art, exhast fans, kitchen floor, and baseboards noted in need of cleaning.
    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.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals SEPERATELY from insecticides and rodenticides.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment (paint thinner).
    Remove unnecessary poisonous or toxic materials.
Comments:
Provide a Chesapeake-registered, certified on site during all hours of operation. See course flyer provided.

December 08, 2004 (Routine)



Violations:
  • 0820 - Critical Foods in the sandwich unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Discard any potential hazardous foods that have exceeded 41F for four hours or more. *Corrected at this time.
  • 0450 C - Souffle cup used as a food scoop resulting in excessive bare hand contact with exposed food.
    Provide and use approved scoops with a handle. Minimize bare hand and arm contact with exposed food to reduce the potential for contamination.
  • 3180 - Repeat Floor and baseboards in bar area and kitchen, hand sink and wall behind it noted in need of cleaning.
    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.
  • 3170 - Stained ceiling tile, not maintained in good repair
    Replace the damaged ceiling tile. Maintain physical facilities in good repair.
  • 1770 C - Observed dust, dirt, food residue or other debris on the following nonfood-food contact surface: pan rack.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals SEPERATELY from insecticides and rodenticides. Store ALL toxic products BELOW and away from all food, single service items, and equipment.
Comments:
MUST HAVE A CHESAPEAKE-REGISTERED, CERTIFIED MANAGER ON SITE DURING ALL HOURS OF OPERATION. CALL 382-8672 FOR COURSE DETAILS.

September 13, 2004 (Routine)



Violations:
  • 1100 - Repeat The damaged rubber spatulas, chipped plates, scorched knife, and rusty refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace these items to provide a surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 B - Observed accumulations of grease deposits, food, or other soil on the following surfaces: slicer, sugar bin, crusty pans and trays, wooden shelves, pot shelf, upright freezer, ice maker interior, shake blender.
    Clean and sanitize these surfaces for food contact.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
    Remove the old freezer from the premises.
  • 3180 - Kitchen floor and some ceiling vents noted in need of cleaning.
    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.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 18, 2004 (Routine)



Violations:
  • 1100 - Repeat The food contact surface of the chipped dishes is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - The small freezer chest has a damaged lid and frame.
    Repair the lid and frame to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the unit, remove it.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food and as a biscuit cutter.
    Discontinue the reuse of single-use containers for food storage or prep. Provide approved reusable food storage containers designed for your food storage needs.
  • 3340 - Critical Containers of cleaners and maintenance materals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is NOT ABOVE equipment, utensils, linens or single service items.
  • 1770 B - Observed accumulations of food debris or other soil on the following food contact surfaces: steam table board and shelf over it, yellow metal rack.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Floor under equipment, some ceiling vents, and the exhaust fans in restrooms noted in need of cleaning.
    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.

December 15, 2003 (Routine)



Violations:
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Repeat Single-service items(ziploc bags) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1100 - Critical Repeat The food contact surfaces of the chipped plates, damaged pan, and crusty sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned. The lid liner trim of the old chest freezer is damaged.
    Repair or remove the items. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3180 - Repeat Kitchen floor under equipment, baseboards, rest room exhaust fans, and the backside of the counter noted in need of cleaning.
    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.
  • 1060 - The trim around the sides of the yellow top table is not corrosion resistant, nonabsorbent, and/or smooth.
    Repair or remove the table. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2920 - Ladies room door is not provided with a self-closing device.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 1580 - The butcher block table has grooves in it that can collect food debris, is no longer easily cleaned and sanitized due to condition.
    Resurface or remove the table. Provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: muffin pans, steam table board.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: small fan, grill/fryer sides, store room shelves, yellow wire rack.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Some rest room ceiling tiles, light fixture are not maintained in good repair
    Replace damaged tiles and missing light cover. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2790 - Repeat Partition in back prep area missing coved rubber base board, does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
    Install the required base board at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Limit what preparation is done in this area.

September 04, 2003 (Routine)



Violations:
  • 1750 - Repeat Single-service items (storage bags) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Repeat Manufacturer containers (ones food came in originally) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    REMOVE THE INVERTED PLASTIC CRATES. Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 2000 - Repeat Bags of single service items found stored in an old egg cardboard box.
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Do not store in an old box.
  • 3170 - Repeat Kitchen floor is not maintained in good repair. Several damaged or worn out tiles observed.
    Replace all damaged floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3030 - No disposable towels were provided a the hand washing lavatory at the servicecounter.
    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. Keep towels in a dispenser AT the sink.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: sugar bin, yellow wire rack.
    Clean and sanitize these surfaces for food contact.
  • 2790 - Repeat The indoor wall material located at the back prep alcove does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Eliminate all gaps and seams.
  • 3180 - Repeat Floor, some wall areas, light switches, ceiling vents noted in need of cleaning.
    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.
  • 1100 - Repeat The food contact surface of the old chest freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the unit to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0640 - Food is subject to environmental sources of contamination during preparation Fly strip hanging over prep table..
    Remove all fly strips from the kitchen areas. Protect unpackaged food from environmental sources of contamination during preparation.
Comments:
*Permit expired on 8/31/03. Submit application and $40 fee to the Ches. Health Dept., Room 237. **No certified manager present at this time (only has one for the restaurant). MUST HAVE ONE PRESENT DURING ALL HOURS OF OPERATION. ***Several repeat violations-correct promptly.

June 09, 2003 (Routine)



Violations:
  • 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1100 - Repeat The food contact surfaces of the wooden prep table and the old freezer (lid and frame) are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the table and freezer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: crusty sheet and muffin pans, sandwich unit board (odor).
    Clean and sanitize these surfaces for food contact. Eliminate carbon build up on pans. Bleach cutting board.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor (drinks stacked on an inverted soda rack).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Repeat Single service items stored in old cardboard box.
    Store to go boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat kitchen floor, baseboard noted in need of cleaning.
    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.
  • 2790 - Repeat The wall covering in the back prep area is not properly installed.
    Install coved rubber base board and all missing pane trim so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  • 3170 - Repeat Kitchen floor is worn out in areas, not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
REPEAT-Certified manager not present. Must provide one on site during all shifts. See course flyer provided. If facility is sold, new owner must submit a Health Permit application and $40 fee PRIOR to operating the facility. Permits are nontransferable.

March 03, 2003 (Routine)



Violations:
  • 0610 - Repeat 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.
  • 0790 - Improper methods used to thaw meat, poultry.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1100 - The food contact surfaces of the damaged plastic containers, utensils, broken freezer chest lid and frame are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Electric cord on slicer was observed in a state of disrepair and damaged (wrapped with duct tape).
    Replace the cord on the slicer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1320 - Repeat The temperature measuring device in the sandwich unit was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 2920 - Repeat Toilet room door (ladies) is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Repeat Many floor tiles, ceiling tiles in men's room not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace ALL damaged tiles.
  • 2790 - Repeat The indoor wall material located at the back prep area does not meet the standard of smooth, durable, easily cleanable and nonabsorbent
    Refinish or replace the wall material at the area designated so it is smooth, durable, easily cleanable and nonabsorbent. Cover entire wall, seal joints, install coved base molding.
  • 3180 - Men's room walls, kitchen floor noted in need of cleaning.
    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.
  • 3340 - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Organize the store room.Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2000 - "To Go" containers were found stored in a cardboard egg case.
    Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Several repeat violations, correct promptly. Must provide a Chesapeake-registered, certified manager on site during all hours of operation. See course flyers provided.


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