Broadwater Drug, 119 East Jackson St, Ste 101, Gate City, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Broadwater Drug
Address: 119 East Jackson St, Ste 101, Gate City, Virginia
Total inspections: 28
Last inspection: Sep 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 21, 2009Risk Factor Assessment00Details / Comments
No violation noted during this evaluation. June 17, 2009Critical Procedures00Details / Comments
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.March 02, 2009Routine01Details / Comments
No violation noted during this evaluation. December 05, 2008Critical Procedures00Details / Comments
0570 - Corrected During Inspection Wiping cloths improperly stored between use.August 27, 2008Routine01Details / Comments
No violation noted during this evaluation. May 12, 2008Critical Procedures00Details / Comments
  • 0820 2 - Corrected During Inspection Critical Sliced tomatoes at prep table cold holding at improper temperature.
  • 0840 - Corrected During Inspection Critical Repeat According to the "consume by" date on the commercially processed ready-to-eat (RTE) cottage cheese in the GE refrigerator, the food should have been discarded 23 days ago.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) shelves where single-service Styrofoam cups and lids are stored; 2) heavy frost on left side of ice cream cooler.
February 06, 2008Routine21Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat 1) Sliced tomatoes on prep table cold holding at improper temperatures. 2) Chili hot in crock pot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed bologna in the refrigeration unit was not properly dated for disposition after opening.
  • 0840 - Corrected During Inspection Critical Repeat According to the "consume by" date on the commercially processed ready-to-eat (RTE) hot dogs/franks and milk in the GE refrigerator, the food should have been discarded two days ago and yesterday, respectively.
October 31, 2007Critical Procedures30Details / Comments
  • 0820 - Corrected During Inspection Critical Sliced tomatoes on prep table cold holding at improper temperatures.
  • 0840 - Critical Repeat 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) cottage cheese in the GE refrigerator, the food should have been discarded two days ago.2) According to the "consume by" date on the prepared ready-to-eat (RTE) potato salad in the GE refrigerator, the food should have been discarded five days ago. 3) According to the "consume by" date on the prepared tuna salad and egg salad in the GE refrigerator, the food should have been discarded two days ago.
July 27, 2007Critical Procedures20Details / Comments
  • 0070 - Repeat Unauthorized personnel such as customers and other employees in the food preparation and food storage area. There are two entrances from the pharmacy in the restaurant area. One of these entrances allows customers and other staff members to walk partially through the kitchen area to get to the seating area. Another area of concern is that customers must walk through kitchen areas to get to the public restroom. 2) Customers and other employees entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with her bare hands.
  • 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) hot dogs in the General Electric refrigerator, the hot dogs should have been discarded 17 and 4 days ago, respectively.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the public restroom.
  • 3380 - Corrected During Inspection Critical Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer was left over from yesterday.
April 18, 2007Routine33Details / Comments
  • 0070 - 1) Unauthorized personnel such as customers and other employees in the food preparation and food storage areas. There are two entrances from the pharmacy into the restaurant area. One of these entrances allows customers and other staff members to walk partially through the kitchen area to get to the seating area. Some customers and staff members even walk directly up to the grill (and beyond) to speak with personnel preparing food. Another area of concern is that customers must walk through kitchen areas to get to the public restroom. 2) Customers and other employees entering the food preparation and food storage areas are not in compliance with this Regulation.
  • 0260 - Corrected During Inspection Critical The open half-gallon jug of milk dated January 8, 2007 is unsound or adulterated.
January 22, 2007Follow-up11Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0070 - 1) Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. 2) Employees are not properly trained in food safety as it relates to their assigned duties. 3) Unauthorized personnel such as customers and other employees in the food preparation and food storage areas. There are two entrances from the pharmacy into the restaurant area. One of these entrances allows customers and other staff members to walk partially through the kitchen area to get to the seating area. Some customers and staff members even walk directly up to the grill (and beyond) to speak with personnel preparing food. Another area of concern is that customers must walk through kitchen areas to get to the public restroom. 4) Customers and other employees entering the food preparation and food storage areas are not in compliance with this Regulation.
  • 0160 - Critical Both food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hands.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 - Critical Sliced tomatoes cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed milk jug that had been opened on January 8, 2007 and the opened container of cottage cheese in the General Electric refrigeration unit were not properly dated for disposition after opening.
  • 1790 - The cavity of the General Electric microwave oven is observed soiled.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the joint men's and women's restroom.
  • 3180 - Restroom floor noted in need of cleaning.
January 11, 2007Routine55Details / Comments
No violation noted during this evaluation. September 21, 2006Follow-up00Details / Comments
0450 - Critical PREPARING SANDWHICHES WITH BARE HANDSSeptember 14, 2006Critical Procedures10Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Female employee took customer orders using pen and paper and then went to the grill and placed two raw hamburger patties on it.
  • 0200 - Corrected During Inspection Two female employees wearing jewelry on their arms while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0260 - Corrected During Inspection Critical The raw hamburger patties touched by an employee immediately after taking customer orders and a container of raw eggs sitting on a counter are unsound or adulterated.
  • 0480 - Unlabeled food containers of left over BBQ.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Onions stored on the floor.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potato salad, macaroni salad, container of left over BBQ, open half gallon milk container and open container of cottage cheese in the GE refrigeration unit are not properly dated for disposition.
  • 1570 - Repeat 1) One handle to the crock pot holding the chili is broken. 2) Ice cream freezer and storage container (between 3-VAT sink and ice storage bin) holding hamburger patties have huge frost build up.
  • 1640 - Wash, rinse and sanitize sinks are not set up and maintained.
  • 1790 - The cavity of the GE microwave oven is observed soiled.
  • 1800 - Repeat 1) The nonfood contact surfaces of all storage shelves (behind counter and in area with hand sink) have accumulations of grime and debris. 2) The nonfood contact surfaces of equipment have accumulations of grime and debris.
  • 2310 - Corrected During Inspection Critical Employee dropped spatula on the floor and started cleaning it in the hand sink.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
May 05, 2006Routine410Details / Comments
  • 1800 - TOPS OF EQUIPMENT DUSTY AND GRIMY
  • 3080 - LIGHT BULBS IN BACK AREA BURNED OUT
December 29, 2005Routine02Details / Comments
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Cook's 16-month-old granddaughter was with her behind the counter.
  • 0480 - Unlabeled food containers of Ranch dressing in prep refrigerator.
  • 0820 - Corrected During Inspection Critical Repeat Chili hot holding at improper temperatures.
  • 0840 - Corrected During Inspection Critical Repeat 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) German franks in the General Electric refrigerator, the food should have been discarded 11 days ago. 2) According to the "consume by" date on the commercially processed RTE hot dogs in the General Electric refrigerator, the food should have been discarded seven days ago. 3) According to the "consume by" date on the prepared RTE macaroni salad in the General Electric refrigerator, the food should have been discarded one day ago.
  • 1570 - One handle to the crock pot holding the chili is broken.
  • 1790 - The cavity of the GE microwave oven is observed soiled.
  • 2000 - Single service items (hot dog trays) are stored in a plastic container with a lid. However, both the inside and outside of that container are dirty and food residue and other debris was observed on the inside of the container.
  • 2350 ii - 1) The sink basin at the hand sink in the kitchen is slow to drain. 2) Water leaks from the faucet at the handwashing lavatory in the bathroom.
  • 3170 - Two fluorescent light bulbs in storage area are burnt out.
  • 3180 - Shelves underneath counter noted in need of cleaning.
September 13, 2005Routine--Details / Comments
  • 0200 - Employee wearing jewelry on her arms and hands while preparing food.
  • 0240 - Employee observed working in the food service area without proper hair restraints.
  • 0820 - Corrected During Inspection Critical Repeat 1) Four cartons of raw eggs cold holding at improper temperatures; 60 degrees F or above. 2) Chili hot holding at improper temperature.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed milk in the GE refrigeration unit was not properly dated for disposition after opening.
  • 0840 - Corrected During Inspection Critical According to the "consume by" date on the prepared ready-to-eat (RTE) tuna salad in the GE refrigerator, the food should have been discarded yesterday.
  • 1570 - True cooler was observed in a state of disrepair; could not hold temperatures at 45 degrees F or below.
May 31, 2005Routine33Details / Comments
  • 1320 - There was no temperature measuring device located in the General Electric freezer.
  • 1790 - Corrected During Inspection The cavity of the Emerson microwave oven is observed soiled.
  • 2650 - The quantity of refuse exceeded the storage capacity of the exterior dumpster.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Dumpster is full; lid and side door open to accommodate refuse. Trash pick-up is not for 3 or 4 more days.
  • 3380 - Corrected During Inspection Critical Repeat Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. There isn't any bleach in the bucket of water holding wiping cloths.
February 11, 2005Routine14Details / Comments
  • 3180 - Hand washing sink in the first bathroom noted in need of cleaning.
  • 0820 - Critical Repeat Raw egg, raw bacon and cheese on prep table above refrigerator measured at a temperature of 51F or greater; cold holding at improper temperatures.
November 14, 2004Follow-up11Details / Comments
  • 0260 - Critical Repeat The lemons in the plastic container behind the coffee pots have mold on them and what appear to be fruit flies flying around and on them. The lemons are unsound or adulterated.
  • 3180 - Repeat Hand washing sink in the first bathroom noted in need of cleaning.
  • 0070 - Unauthorized personnel (pharmacist) in the food preparation, food storage, or warewashing areas.
  • 0160 - Critical A food employee failed to wash her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated her hands.
  • 0820 - Critical Food in prep refrigerator and on prep table above refrigerator measured at a temperature of 49F or greater; cold holding at improper temperatures.
  • 3380 - Critical Sanitizing agent (chlorine bleach) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. When tested with test strip, concentration of bleach to water was too low.
November 05, 2004Routine42Details / Comments
No violation noted during this evaluation. August 02, 2004Follow-up00Details / Comments
  • 0260 - Critical The macaroni salad with a prep date of 6/29/04 and potato salad thought to have been made 7/8/04 are unsound or adulterated.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: left side of ice cream freezer needs to be defrosted..
  • 3170 - 1) Bathroom ceiling tile is falling out of ceiling. 2) Leakage from exhaust just below ceiling. Liquid of some kind on walls, on old paper towel dispenser, in sink and on toilet paper. 3) Hand washing sink in kitchen is holding water and grime behind the faucet. 4) Kitchen hand sink is leaking.
  • 3180 - Walls and sink in far bathroom noted in need of cleaning.
  • 2920 - Far toilet room and staff toilet room are not provided with a self-closing door.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3300 - Premises has accumulation of litter. Excessive amount of cardboard boxes sitting outside half-full dumpter.
  • 3270 - Harborage conditions exist due to numerous cardboard boxes sitting near dumpster. Boxes are not broken down.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 0550 - In-use utensils improperly stored between use. Tea spoon and knife used to cut and/or seed lemons stored on top of ice cream freezer.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all washed dishes and equipment.
  • 2660 - Repeat Restrooms are not marked as to male/female therefore both restrooms need to have covered refuse containers for the disposal of feminine napkins.
July 15, 2004Routine39Details / Comments
No violation noted during this evaluation. April 07, 2004Follow-up00Details / Comments
  • 1570 - Both refrigerator/freezer units need to be cleaned and ice cream freezer needs to be defrosted.
  • 0830 - Critical The prepared ready-to-eat chili in the freezer is not properly dated for disposition nor is the container labeled as to its contents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at either restroom used by food employees
  • 3030 - No disposable towels were provided at the hand washing lavatory nearest the kitchen.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in either restroom.
  • 2000 - Clean bowls and pans were observed stored uncovered.
  • 1790 - The cavity of the Emerson microwave oven is observed soiled.
March 26, 2004Routine16Details / Comments
0240 - Employees observed working in the food service area without proper hair restraints.November 18, 2003Routine01Details / Comments
  • 0610 - Food stored on the floor.
  • 1770 - Floor under the equipment is very dirty.
  • 2810 - Some floor tiles damaged under equipment due to heat.
July 22, 2003Routine03Details / Comments
No violation noted during this evaluation. April 01, 2003Routine00Details / Comments

September 21, 2009 (Risk Factor Assessment)

Comments:
There were no previous open violations to follow-up on. EHS provided the person-in-charge with an Employee Illness Decision Guide and discussed with her how and when to use it. This inspection focused on the following: knowledge of food safety, hand washing, no bare hand contact with ready-to-eat foods, date marking, and hot and cold holding procedures and temperatures. Kitchen staff to be commended on their date marking; a job well done. No violations were observed during this inspection. There are no open violations for this facility.

June 17, 2009 (Critical Procedures)

Comments:
Violation 1770C from the March 2, 2009 inspection was a repeat violation during this inspection. However, the violation was corrected during the inspection. No critical violations observed during this inspection. No open violations for this facility.

March 02, 2009 (Routine)



Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
Maintain nonfood-contact surfaces of equipment clean.
Comments:
Employees do an outstanding job of date marking their food. There were no previous open violations to follow-up on. No critical violations observed during this inspection. Single non-critical violation observed to be corrected by May 31, 2009. EHS discussed with person-in-charge the facility's employee health program and the no bare hand contact with food policy, and the five foodborne illness risk factors as determined by the Centers for Disease Control and Prevention: food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, and poor personal hygiene.

December 05, 2008 (Critical Procedures)

Comments:
There were no previous open violations to follow-up on. No critical violations observed during this inspection. Critical procedures inspection focused on the following today: Handwashing, bare hand contact with ready-to-eat foods, food temperatures, cooling procedures and temperatures (salmon patties had been cooked prior to my arrival and were in the process of being cooled down) and equipment cleaning and sanitization.

August 27, 2008 (Routine)



Violation: 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

May 12, 2008 (Critical Procedures)

Comments:
OBSERVED COOKING PROCEDURES AND PERSONAL HYGIENE ONLY

February 06, 2008 (Routine)



Violations:
  • 0820 2 - Corrected During Inspection Critical Sliced tomatoes at prep table cold holding at improper temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0840 - Corrected During Inspection Critical Repeat According to the "consume by" date on the commercially processed ready-to-eat (RTE) cottage cheese in the GE refrigerator, the food should have been discarded 23 days ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. Cottage cheese was discarded during this inspection.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) shelves where single-service Styrofoam cups and lids are stored; 2) heavy frost on left side of ice cream cooler.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Critical violation 0830 from the October 31, 2007 inspection has been corrected. Both critical violations noted during this inspection were corrected during the inspection. Violation 1770 C to be corrected by May 6, 2008.

October 31, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat 1) Sliced tomatoes on prep table cold holding at improper temperatures. 2) Chili hot in crock pot holding at improper temperatures.
    1) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. 2) Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed bologna in the refrigeration unit was 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.
  • 0840 - Corrected During Inspection Critical Repeat According to the "consume by" date on the commercially processed ready-to-eat (RTE) hot dogs/franks and milk in the GE refrigerator, the food should have been discarded two days ago and yesterday, respectively.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Hot dogs, franks and milk were discarded during this inspection.
Comments:
Non-critical violation 0240 remains an open violation for this facility. All critical violations observed during this inspection were corrected during the inspection.

July 27, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Sliced tomatoes on prep table cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0840 - Critical Repeat 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) cottage cheese in the GE refrigerator, the food should have been discarded two days ago.2) According to the "consume by" date on the prepared ready-to-eat (RTE) potato salad in the GE refrigerator, the food should have been discarded five days ago. 3) According to the "consume by" date on the prepared tuna salad and egg salad in the GE refrigerator, the food should have been discarded two days ago.
    1) Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. 2-3) Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Violations 0070, 0450, 3030 and 3380 from the April 18, 2007 inspection have been corrected. Violation 0240 remains an open (and repeated during this inspection) non-critical violation. Violation 0240 to be corrected by October 27, 2007.

April 18, 2007 (Routine)



Violations:
  • 0070 - Repeat Unauthorized personnel such as customers and other employees in the food preparation and food storage area. There are two entrances from the pharmacy in the restaurant area. One of these entrances allows customers and other staff members to walk partially through the kitchen area to get to the seating area. Another area of concern is that customers must walk through kitchen areas to get to the public restroom. 2) Customers and other employees entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
    1) Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. 2) Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with her 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.
  • 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) hot dogs in the General Electric refrigerator, the hot dogs should have been discarded 17 and 4 days ago, respectively.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. Hot dogs were discarded during this inspection.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the public restroom.
    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
  • 3380 - Corrected During Inspection Critical Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer was left over from yesterday.
    Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Old sanitizer was discarded during this inspection and a new bucket of sanitizing agent (bleach and water) was mixed up and set in place during this inspection.
Comments:
Violation 0260 from the January 22, 2007 inspection has been corrected. All critical violations noted during this inspection were corrected during the inspection. Non-critical violations to be corrected by July 17, 2007. Person in charge of the kitchen is to be commended for her diligence and completeness in date marking and for her adherence to handwashing policies and procedures.

January 22, 2007 (Follow-up)



Violations:
  • 0070 - 1) Unauthorized personnel such as customers and other employees in the food preparation and food storage areas. There are two entrances from the pharmacy into the restaurant area. One of these entrances allows customers and other staff members to walk partially through the kitchen area to get to the seating area. Some customers and staff members even walk directly up to the grill (and beyond) to speak with personnel preparing food. Another area of concern is that customers must walk through kitchen areas to get to the public restroom. 2) Customers and other employees entering the food preparation and food storage areas are not in compliance with this Regulation.
    1) Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. 2) Establish a barrier to food contamination by informing employees, customers, delivery and maintenance persons, and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed present a potential contamination risk.
  • 0260 - Corrected During Inspection Critical The open half-gallon jug of milk dated January 8, 2007 is unsound or adulterated.
    Ensure food is safe and unadulterated. Milk was discarded during this inspection.
Comments:
Violations 0060, 0070 (#1 and 2), 0160, 0240, 0450, 0820, 0830, 1790, 2660 and 3180 from the January 11, 2007 inspection have been corrected. Critical violation noted during this inspection was corrected during the inspection. Remaining open non-critical violation to be corrected by April 11, 2007.

January 11, 2007 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    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.
  • 0070 - 1) Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. 2) Employees are not properly trained in food safety as it relates to their assigned duties. 3) Unauthorized personnel such as customers and other employees in the food preparation and food storage areas. There are two entrances from the pharmacy into the restaurant area. One of these entrances allows customers and other staff members to walk partially through the kitchen area to get to the seating area. Some customers and staff members even walk directly up to the grill (and beyond) to speak with personnel preparing food. Another area of concern is that customers must walk through kitchen areas to get to the public restroom. 4) Customers and other employees entering the food preparation and food storage areas are not in compliance with this Regulation.
    1) Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.2) Train all employees in food safety as it relates to their assigned duties. 3) Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. 4) Establish a barrier to food contamination by informing employees, customers, delivery and maintenance persons, and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed present a potential contamination risk.
  • 0160 - Critical Both food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hands.
    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.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their 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.
  • 0820 - Critical Sliced tomatoes cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed milk jug that had been opened on January 8, 2007 and the opened container of cottage cheese in the General Electric 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 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.
  • 1790 - The cavity of the General Electric microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the joint men's and women's restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Restroom 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.
Comments:
Effective March 2007, refrigeration equipment must be capable of maintaining foods at 41 degrees F. or below. Single previous open violation was also noted as a violation during this inspection. Critical violations to be corrected immediately; non-critical violations by April 11, 2007.

September 21, 2006 (Follow-up)

Comments:
OBSERVED EMPLOYEES WEARING GLOVES, HOWEVER THEY HAD QUESTIONS AS TO WHEN THEY HAVE TO WEAR THEM. DISCUSSED WITH THEM THE APPROPRIATE TIMES WHEN TO WEAR GLOVES AND WHEN GLOVES WERE NOT REQUIRED.

September 14, 2006 (Critical Procedures)



Violation: 0450 - Critical PREPARING SANDWHICHES WITH BARE HANDS
WEAR PLASTIC GLOVES WHEN PREPARING READY TO EAT FOODS. NO BARE HAND CONTACT

May 05, 2006 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Female employee took customer orders using pen and paper and then went to the grill and placed two raw hamburger patties on it.
    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 Two female employees wearing jewelry on their arms 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0260 - Corrected During Inspection Critical The raw hamburger patties touched by an employee immediately after taking customer orders and a container of raw eggs sitting on a counter are unsound or adulterated.
    Ensure food is safe and unadulterated. Hamburger patties and raw eggs were discarded during this inspection.
  • 0480 - Unlabeled food containers of left over BBQ.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Onions stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potato salad, macaroni salad, container of left over BBQ, open half gallon milk container and open container of cottage cheese in the GE 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 1) One handle to the crock pot holding the chili is broken. 2) Ice cream freezer and storage container (between 3-VAT sink and ice storage bin) holding hamburger patties have huge frost build up.
    1) Repair the crock pot handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the crock pot handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. 2) Defrost ice cream freezer and other indicated storage container.
  • 1640 - Wash, rinse and sanitize sinks are not set up and maintained.
    During food preparation, three compartment sink is to be set up and properly maintained.
  • 1790 - The cavity of the GE microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1800 - Repeat 1) The nonfood contact surfaces of all storage shelves (behind counter and in area with hand sink) have accumulations of grime and debris. 2) The nonfood contact surfaces of equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical Employee dropped spatula on the floor and started cleaning it in the hand sink.
    A handwashing lavatory may not be used for purposes other than handwashing.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Comments:
Violation 3080 from the December 29, 2005 inspection has been corrected. Critical violations noted during this inspection were corrected during the inspection. Non-critical violations to be corrected by August 2, 2006.

December 29, 2005 (Routine)



Violations:
  • 1800 - TOPS OF EQUIPMENT DUSTY AND GRIMY
    KEEP TOPS OF EQUIPMENT CLEAN
  • 3080 - LIGHT BULBS IN BACK AREA BURNED OUT
    REPLACE BURNED OUT BULBS
Comments:
PREVIOUS VIOLATIONS CORRECTED

September 13, 2005 (Routine)



Violations:
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Cook's 16-month-old granddaughter was with her behind the counter.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0480 - Unlabeled food containers of Ranch dressing in prep refrigerator.
    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.
  • 0820 - Corrected During Inspection Critical Repeat Chili hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Chili was reheated during this inspection.
  • 0840 - Corrected During Inspection Critical Repeat 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) German franks in the General Electric refrigerator, the food should have been discarded 11 days ago. 2) According to the "consume by" date on the commercially processed RTE hot dogs in the General Electric refrigerator, the food should have been discarded seven days ago. 3) According to the "consume by" date on the prepared RTE macaroni salad in the General Electric refrigerator, the food should have been discarded one day ago.
    1-2) Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. 3) Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. The German franks, hot dogs and macaroni salad were all discarded during this inspection.
  • 1570 - One handle to the crock pot holding the chili is broken.
    Repair the crock pot handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1790 - The cavity of the GE microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 2000 - Single service items (hot dog trays) are stored in a plastic container with a lid. However, both the inside and outside of that container are dirty and food residue and other debris was observed on the inside of the container.
    Store single service items in its original protective packaging or store by using other means that afford protection from contamination until used.
  • 2350 ii - 1) The sink basin at the hand sink in the kitchen is slow to drain. 2) Water leaks from the faucet at the handwashing lavatory in the bathroom.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - Two fluorescent light bulbs in storage area are burnt out.
    Replace burnt out bulbs.
  • 3180 - Shelves underneath counter noted in need of cleaning.
    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:
Violations 0200, 0830 and 1570 from the May 31, 2005 inspection have been corrected. Both critical violations noted during this inspection were corrected during the inspection. Non-critical violations to be corrected by December 12, 2005.

May 31, 2005 (Routine)



Violations:
  • 0200 - Employee wearing jewelry on her arms and hands 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.
  • 0240 - Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Corrected During Inspection Critical Repeat 1) Four cartons of raw eggs cold holding at improper temperatures; 60 degrees F or above. 2) Chili hot holding at improper temperature.
    1) Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. 2) Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed milk in the GE refrigeration unit was 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 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. Milk was discarded during this inspection because the date it was opened could not be determined.
  • 0840 - Corrected During Inspection Critical According to the "consume by" date on the prepared ready-to-eat (RTE) tuna salad in the GE refrigerator, the food should have been discarded yesterday.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Tuna salad was discarded during this inspection.
  • 1570 - True cooler was observed in a state of disrepair; could not hold temperatures at 45 degrees F or below.
    Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
The following violations from the February 11, 2005 inspection have been corrected: 1320, 1790, 2650, 2720 and 3380. Critical violations noted during this inspection were corrected during the inspection. Non-critical violations to be corrected by August 29, 2005.

February 11, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the General Electric freezer.
    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.
  • 1790 - Corrected During Inspection The cavity of the Emerson microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 2650 - The quantity of refuse exceeded the storage capacity of the exterior dumpster.
    Increase the frequency of refuse pickup to prevent exceeding the dumpster's capacity.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Dumpster is full; lid and side door open to accommodate refuse. Trash pick-up is not for 3 or 4 more days.
    Cover all waste containers when not in continuous use.
  • 3380 - Corrected During Inspection Critical Repeat Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. There isn't any bleach in the bucket of water holding wiping cloths.
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations 0820 and 3180 from the November 5, 2004 have been corrected. Critical violation noted during this inspection was corrected during the inspection. Non-critical violations to be corrected by May 12, 2005.

November 14, 2004 (Follow-up)



Violations:
  • 3180 - Hand washing sink in the first bathroom noted in need of cleaning.
    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.
  • 0820 - Critical Repeat Raw egg, raw bacon and cheese on prep table above refrigerator measured at a temperature of 51F or greater; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food relocated during inspection.
Comments:
Sole remaining open non-critical violation to be corrected by February 3, 2005.

November 05, 2004 (Routine)



Violations:
  • 0260 - Critical Repeat The lemons in the plastic container behind the coffee pots have mold on them and what appear to be fruit flies flying around and on them. The lemons are unsound or adulterated.
    Ensure food is safe and unadulterated. Lemons discarded during inspection.
  • 3180 - Repeat Hand washing sink in the first bathroom noted in need of cleaning.
    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.
  • 0070 - Unauthorized personnel (pharmacist) in the food preparation, food storage, or warewashing areas.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0160 - Critical A food employee failed to wash her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated her hands.
    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.
  • 0820 - Critical Food in prep refrigerator and on prep table above refrigerator measured at a temperature of 49F or greater; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food relocated to properly functioning refrigerator during inspection.
  • 3380 - Critical Sanitizing agent (chlorine bleach) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. When tested with test strip, concentration of bleach to water was too low.
    Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Concentration of bleach to water was corrected during the inspection.
Comments:
There were no open violations from previous inspections to follow-up on. Critical violations from this inspection to be corrected by November 15, 2004; non-critical violations by February 3, 2005.

August 02, 2004 (Follow-up)

Comments:
All violations from the July 15, 2004 inspection have been corrected.

July 15, 2004 (Routine)



Violations:
  • 0260 - Critical The macaroni salad with a prep date of 6/29/04 and potato salad thought to have been made 7/8/04 are unsound or adulterated.
    Ensure food is safe and unadulterated. Food discarded during inspection.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: left side of ice cream freezer needs to be defrosted..
    Clean and sanitize these surfaces for food contact.
  • 3170 - 1) Bathroom ceiling tile is falling out of ceiling. 2) Leakage from exhaust just below ceiling. Liquid of some kind on walls, on old paper towel dispenser, in sink and on toilet paper. 3) Hand washing sink in kitchen is holding water and grime behind the faucet. 4) Kitchen hand sink is leaking.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. 1) Replace ceiling tile that is falling out of ceiling as well as all other damaged ceiling tiles. 2) Repair/replace exhaust. Replace soiled toilet paper. Clean walls, old paper towel dispenser and sink. 3 & 4) Make necessary repairs to hand washing sink.
  • 3180 - Walls and sink in far bathroom 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.
  • 2920 - Far toilet room and staff toilet room are 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3300 - Premises has accumulation of litter. Excessive amount of cardboard boxes sitting outside half-full dumpter.
    Maintain the premise free of litter.
  • 3270 - Harborage conditions exist due to numerous cardboard boxes sitting near dumpster. Boxes are not broken down.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 0550 - In-use utensils improperly stored between use. Tea spoon and knife used to cut and/or seed lemons stored on top of ice cream freezer.
    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. Corrected during inspection.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all washed dishes and equipment.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2660 - Repeat Restrooms are not marked as to male/female therefore both restrooms need to have covered refuse containers for the disposal of feminine napkins.
    Install a covered refuse container in the far bathroom for the disposal of feminine napkins.
Comments:
Non-critical violations 1790, 2000 and 3030 from March 26, 2004 inspection have been corrected. All critical violations from this inspection to be corrected by July 25, 2004. Non-critical violations to be corrected by October 13, 2004.

April 07, 2004 (Follow-up)

Comments:
Critical violation from March 26, 2004 inspection has been corrected.

March 26, 2004 (Routine)



Violations:
  • 1570 - Both refrigerator/freezer units need to be cleaned and ice cream freezer needs to be defrosted.
    Clean the refrigerator/freezer units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Defrost ice cream freezer.
  • 0830 - Critical The prepared ready-to-eat chili in the freezer is not properly dated for disposition nor is the container labeled as to its contents.
    Labels containers to show contents. Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at either restroom used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3030 - No disposable towels were provided at the hand washing lavatory nearest the kitchen.
    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. Corrected during inspection.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in either restroom.
    Install a covered refuse container for the disposal of feminine napkins in both restrooms. Corrected during inspection.
  • 2000 - Clean bowls and pans were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1790 - The cavity of the Emerson microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
Comments:
Previous violation has been corrected. Critical violation to be corrected within 24 hours. All other violations to be fixed by next inspection which will take place no later than April 9, 2004.

November 18, 2003 (Routine)



Violation: 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
Previous violations corrected.

July 22, 2003 (Routine)



Violations:
  • 0610 - Food stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 - Floor under the equipment is very dirty.
    Clean floor as required to prevent any build up of dirt.
  • 2810 - Some floor tiles damaged under equipment due to heat.
    Repair or re[place tiles as needed.

April 01, 2003 (Routine)

Comments:
Previous violations corrected. Permit issued effective 4/1/2003.

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