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Brunetti's Restaurant, 9167 Atlee Road, Mechanicsville, VA - Restaurant inspection findings and violations

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Restaurant: Brunetti's Restaurant
Address: 9167 Atlee Road, Mechanicsville, Virginia
Total inspections: 18
Last inspection: Apr 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  • 0570 - Improper use of dry wiping cloths, observed used to dry food contact surfaces.
  • 1800 - The nonfood contact surface of the following has accumulations of grime and debris:- wire racks in the walk in cooler- fan grid in the walk in cooler
April 16, 2009Routine12Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation. Observed multi tasking with gloves without washing hands before and after a new task and before glove use.
  • 2310 B - The handwash station located in the kitchen is being used for purposes other than washing hands.
December 17, 2008Risk Factor Assessment11Details / Comments
1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.September 22, 2008Risk Factor Assessment10Details / Comments
  • 0550 - Repeat In-use utensils improperly stored between use. Observed ice scoop stored on top of large ice machine.
  • 1060 - Repeat The nonfood contact surface of the card board located on the floor of the walk in cooler and on top of the shelf of the prep table is not corrosion resistant, nonabsorbent, and/or smooth.
May 16, 2008Follow-up02Details / Comments
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 0550 - In-use utensils improperly stored between use. Observed ice scoop stored on top of large ice machine.
  • 1060 - The nonfood contact surface of the card board located on the floor of the walk in cooler and on top of the shelf of the prep table is not corrosion resistant, nonabsorbent, and/or smooth.
May 12, 2008Routine12Details / Comments
0960 1 - Corrected During Inspection Critical The food contact surface of the paint brush is not safe.December 19, 2007Critical Procedures--Details / Comments
No violation noted during this evaluation. November 01, 2006Follow-up00Details / Comments
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Observed dented can of tomatoes on can rack.
  • 0470 - Critical Raw animal food is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a pan of Italian sausage stored on floor of walk in cooler under raw meat.
  • 0470 - Critical Unwrapped or uncovered food in the walk in cooler. Observed container of onions under fan grid uncovered.
  • 0550 - Dispensing utensils improperly stored between uses. Observed a cup being used as a scoop stored in bag of flour.
  • 0560 - Linens in contact with food. Cloth observed on top of pasta dish in walk in cooler.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken. Observed chicken thawing on counter.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in dishmachine.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - Can opener.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the fan grid in the walk in cooler has accumulations of grime and debris.
  • 3180 - The following physical structures are noted in need of cleaning:- Wall above sandwich cooler- Floors throughout facility
October 30, 2006Critical Procedures56Details / Comments
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Observed dented cans.
  • 0480 - Unlabeled food containers of sugar and salt.
  • 1570 - The door gasket of the reach in freezer is damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Can opener.
  • 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Corrected During Inspection Clean plates were observed stored with the food-contact surface facing upward.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3240 - Handwashing facilities are unclean and not maintained. Observed food in drain of hand sink.
  • 3330 - Critical Working containers of a HAZARDOUS PRODUCT is not properly labeled.
April 28, 2006Routine37Details / Comments
  • 0220 - Corrected During Inspection Critical The personnel was observed drinking from an uncovered container in the food preparation area.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Observed dented cans of black olives, pepper strips, and chopped clams.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pasta, sauce, prepared lasagna in the refrigeration unit is not properly dated for disposition.
  • 3340 - Corrected During Inspection Critical Container of Windex was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
December 09, 2005Critical Procedures40Details / Comments
No violation noted during this evaluation. May 24, 2005Follow-up00Details / Comments
  • 0060 - Corrected During Inspection Critical The person-in-charge failed to achieve a passing score on the Virginia Department of Health’s food safety questionnaire.
  • 0450 - Critical Food contamination through handling. Dispensing utensils used for bulk sugar, salt and spice containers do not have a handle. Observed plastic cups in containers. Dispensing scoop for soda ice bin observed with handle in contact with ice.
  • 0450 - Corrected During Inspection Critical Repeat Employee observed handling ready-to-eat (RTE) food with bare hands. Observed employee cutting cheese without gloves on booth hands.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chest freezer with mixed raw meats.
  • 0470 - Corrected During Inspection Critical Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit. Observed raw bacon over loaves of bread and raw shell eggs over tomato slices and deli turkey in walk-in cooler.
  • 0470 - Critical Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken next to ice cream and raw fish above ice cream in True reach-in freezer.
  • 0480 - Unlabeled food containers. Observed bulk spice containers with identifying labels.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed cloths on countertops when not in use
  • 0570 - Corrected During Inspection Wiping cloths improperly used. Observed cloth used to cover foods in walk-in cooler.
  • 0820 - Corrected During Inspection Critical Food cold holding at improper temperatures. Observed several foods in True prep cooler cold holding above 45F. Cooler temperature measured at 54F.
  • 0830 - Corrected During Inspection Critical The ready-to-eat commercially processed food in the refrigeration unit was not properly dated for disposition after opening. Observed package of open hot dogs without date mark.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed lasagna in walk-in cooler prepared previous day without date mark.
  • 1320 - Repeat There was no temperature measuring device located in the in following cold holding units:- Beverage Air prep cooler- True prep cooler
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The following equipment was observed in a state of disrepair: - sink is detached from wall and unstable- interior plastic surface of Panasonic microwave is loose and sagging.
  • 1580 - The cutting board(s) observed were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the Hobart chemical dishwasher. Did not observe/measure any sanitizer in rinse.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - circulation fan grill of walk-in cooler (dust and mold)- seams of marble pizza prep surface (grime and food debris)- Hobart floor mixer (grime and food debris)
  • 1770 B - Observed accumulations of soil on the following food contact surfaces: - soda dispenser exterior surfaces (grime/mold)- pizza oven hood interior (grime and grease)
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - exterior surfaces of coolers (especially handles)- exterior surfaces of pizza oven (grime and food debris/carbon build-up
  • 2200 - Critical No pipe air gap as required by law. Observed 3-compartment food prep sink drainpipe with direct connection to facility waste line.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed spigot with a hose attached at the outside of the building without a atmospheric vacuum breaker attached between them.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at rear steel doorways and torn screen on screen door.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing sink in the kitchen.
  • 3170 - The following observed not maintained in good repair:- floor/wall base coving under dishwasher missing- handles missing from prep cooler hutch tops
  • 3180 - Repeat The following was noted in need of cleaning:- litter and debris in space between prep cooler and ice machine- kitchen floors/walls
  • 3330 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. Observed spray bottle of degreaser without label.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed can of consumer grade insecticide in cabinet.
  • 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer concentration is not within required concentration level. Observed wiping cloth bucket without any sanitizer.
May 09, 2005Routine1212Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
  • 2890 - Light bulbs over the dish area are not shielded, coated, or otherwise shatter-resistant.
  • 2830 - Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
June 20, 2004Follow-up03Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) in the walk in cooler is not properly dated for disposition.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or
  • 0220 - Critical In use plate and drink found in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
  • 2930 - Gap observed at the rear screen, exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1100 - The food contact surface of the cracked plastic pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located various cold holding units.
  • 2890 - Light bulbs over the dish area are not shielded, coated, or otherwise shatter-resistant.
  • 0450 C - Single service scoops were observed being used to scoop bulk food items in multiple locations. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1150 - The nonfood contact surface of the unfinished wood by the walk in cooler and the wooden pallet under the chest freezer are not designed or constructed to be easily cleanable.
  • 3180 - The following were noted in need of cleaning:- floor/wall by the rear exit door- wall behind the dish machine- floor behind the chest freezer and pizza oven
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- shelving in the beer cooler- surfaces of the can opener and blade- gasket of the prep cooler- soda syrup stand- surfaces in the pizza oven hood- inside the ice machine- gasket of the pizza prep cooler- gaskets of the cooler by the grill
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:- Handles of various coolers and freezers
  • 2830 - Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is not a handsink near the entry of the kitchen. Employees must pass through preparation areas in order to gain access to the only hand sink.
June 07, 2004Routine--Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) in the walk in cooler is not properly dated for disposition.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or
  • 0220 - Critical In use plate and drink found in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storage room.
  • 2930 - Repeat Gap observed at the rear screen, exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0610 - Sauce stored on the floor by the prep cooler.
  • 1100 - The food contact surface of the cracked plastic pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - Repeat There was no temperature measuring device located various cold holding units.
  • 2890 - Light bulbs over the dish area are not shielded, coated, or otherwise shatter-resistant.
  • 0450 C - Single service scoops were observed being used to scoop bulk food items in multiple locations. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1150 - The nonfood contact surface of the unfinished wood by the walk in cooler and the wooden pallet under the chest freezer are not designed or constructed to be easily cleanable.
  • 3180 - The following were noted in need of cleaning:- floor/wall by the rear exit door- wall behind the dish machine- floor behind the chest freezer and pizza oven
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- shelving in the beer cooler- surfaces of the can opener and blade- gasket of the prep cooler- soda syrup stand- surfaces in the pizza oven hood- inside the ice machine- gasket of the pizza prep cooler- gaskets of the cooler by the grill
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:- Handles of various coolers and freezers
  • 2830 - Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is not a handsink near the entry of the kitchen. Employees must pass through preparation areas in order to gain access to the only hand sink.
April 12, 2004Routine513Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the various cold holding units.
  • 1700 - Critical Chlorine sanitizing solution used at the dish machine was not at an acceptable concentration.
December 01, 2003Critical Procedures11Details / Comments
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- gaskets of the salad prep cooler- soda syrup stand
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2930 - Repeat Gap was observed at the bottom of the rear exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the area by the rear exit door and in the storage closet.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1570 - Repeat The following were found to not be maintained in good repair and proper adjustment:- cutting board found to be scratched and scored- cooler by the grill found to have a torn gasket
  • 3170 - Repeat Baseboard found to be missing on the wall by the rear exit door.
June 12, 2003Routine07Details / Comments
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 1770 - Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- stand up mixer and mixer head- strainer over the three compartment sink- can opener blade- gaskets of the salad prep cooler- soda syrup stand- inside surfaces of the single service plastic cup bin
  • 2930 - Gap observed at the rear exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1320 - There was no temperature measuring device located in various cold holding units.
  • 3080 - Less than 10 foot candles of light was noted in the area by the rear exit door and in the storage closet.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3460 - Critical Medicine was found located on the food storage shelving by the rear exit door.
  • 1570 - The following were found to not be maintained in good repair and proper adjustment:- cutting board found to be scratched and scored- potato chip bin cover found to be cracked - corrected- cooler by the grill found to have a torn gasket
  • 3170 - Baseboard found to be missing on the wall by the rear exit door.
  • 2000 - Pans were found hanging down over the rear handsink. Pans subject to splash and contamination.
May 23, 2003Routine19Details / Comments



April 16, 2009 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0570 - Improper use of dry wiping cloths, observed used to dry food contact surfaces.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers, no food contact surfaces.
  • 1800 - The nonfood contact surface of the following has accumulations of grime and debris:- wire racks in the walk in cooler- fan grid in the walk in cooler
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
EHS went over employee health with the person in charge and provided handouts. EHS will over proper way to wash hands and why it is important to wash properly, will provide handouts.
NOTE: EHS observed new construction/ add-on to facility. New walls, bathroom, and bar. No plans were provide to health department or building department. EHS mailed a plan review packet to facility and suggest they contact the building department. EHS observed a 3-compartment sink in bar area with no handsink, EHS explained a handsink much be provided for proper handwashing at bar area.

December 17, 2008 (Risk Factor Assessment)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation. Observed multi tasking with gloves without washing hands before and after a new task and before glove use.
    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, before glove use and as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 2310 B - The handwash station located in the kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
Comments:
EHS spoke to the person in charge about cooling and will provide handouts in Spanish and English. EHS went over wipe cloths and sanitizer bucket.

September 22, 2008 (Risk Factor Assessment)



Violation: 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50-10 parts per million. (Person in charge called the company to go by today and correct the problem)

May 16, 2008 (Follow-up)



Violations:
  • 0550 - Repeat In-use utensils improperly stored between use. Observed ice scoop stored on top of large 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 135F.
  • 1060 - Repeat The nonfood contact surface of the card board located on the floor of the walk in cooler and on top of the shelf of the prep table is 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.
Comments:
During follow-up inspection the dishmachine was observed working properly.

May 12, 2008 (Routine)



Violations:
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.Person in charge called for a company to come out immediately to check out dishmachine.
  • 0550 - In-use utensils improperly stored between use. Observed ice scoop stored on top of large 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 135F.
  • 1060 - The nonfood contact surface of the card board located on the floor of the walk in cooler and on top of the shelf of the prep table is 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.
Comments:
Person in charge set up 3-compartment sink to wash, rinse and sanitize all food contact surfaces. EHS will follow-up on dishmachine

December 19, 2007 (Critical Procedures)



Violation: 0960 1 - Corrected During Inspection Critical The food contact surface of the paint brush is not safe.
Replace the paint brush with a food grade brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
Comments:
EHS went over cooling methods with the person in charge. EHS suggest they use a ice wand to help cool pasta and sauce for cold holding.

November 01, 2006 (Follow-up)

Comments:
All violations corrected. Dishmachine observed sanitizing properly. Facility looked great!!!

October 30, 2006 (Critical Procedures)



Violations:
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Observed dented can of tomatoes on can rack.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Raw animal food is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a pan of Italian sausage stored on floor of walk in cooler under raw meat.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the walk in cooler. Observed container of onions under fan grid uncovered.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses. Observed a cup being used as a scoop stored in bag of flour.
    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.
  • 0560 - Linens in contact with food. Cloth observed on top of pasta dish in walk in cooler.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken. Observed chicken thawing on counter.
    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. 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
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ 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.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in dishmachine.
    Adjust the chlorine sanitizing solution to a level of 50 - 100 parts per million. (EHS demonstrated how to set up 3-compartment sink to sanitize all food contact surfaces until dishmachine sanitizer is at proper concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - Can opener.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surface of the fan grid in the walk in cooler has 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.
  • 3180 - The following physical structures are noted in need of cleaning:- Wall above sandwich cooler- Floors throughout facility
    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:
- Salad cooler observed at 59 degrees, turn unit down to 40 degrees or below
- EHS talked with employees about date marking all food
- EHS went over methods of thawing frozen foods
- EHS demonstrated how to set up a 3-compartment sink and how to sanitize properly until dishmachine is sanitizing.

April 28, 2006 (Routine)



Violations:
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Observed dented cans.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Make a place or a box to stored dented cans until able to send back for a refund.
  • 0480 - Unlabeled food containers of sugar and salt.
    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.
  • 1570 - The door gasket of the reach in freezer is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Can opener.
    Clean and sanitize these surfaces for food contact.
  • 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Corrected During Inspection Clean plates were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3045 - Corrected During Inspection 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. EHS will send hand washing signs to facility. Please hang by all hand sinks.
  • 3240 - Handwashing facilities are unclean and not maintained. Observed food in drain of hand sink.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3330 - Critical Working containers of a HAZARDOUS PRODUCT is 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.
Comments:
Facility looks good. EHS observed use of gloves, date marking, correct food temps., and working thermometers. Discard all unused equipment and itmes in kitchen. In the future kitchen ceiling tiles will need to be replaced.

December 09, 2005 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical The personnel was observed drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Observed dented cans of black olives, pepper strips, and chopped clams.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pasta, sauce, prepared lasagna 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.
  • 3340 - Corrected During Inspection Critical Container of Windex was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 24, 2005 (Follow-up)

Comments:
All violations from inspection of 5/9/2005 have been corrected.

May 09, 2005 (Routine)



Violations:
  • 0060 - Corrected During Inspection Critical The person-in-charge failed to achieve a passing score on the Virginia Department of Health’s food safety questionnaire.
    The correct answers to the questionnaire were given and reviewed with the person-in-charge.
  • 0450 - Critical Food contamination through handling. Dispensing utensils used for bulk sugar, salt and spice containers do not have a handle. Observed plastic cups in containers. Dispensing scoop for soda ice bin observed with handle in contact with ice.
    Use a dispensing utensil with a handle to prevent hand contact with ready to eat foods. The dispensing utensil should be stored upright in the food so the handle is extended out and away from the food, or separately from the food, in a clean and dry location.
  • 0450 - Corrected During Inspection Critical Repeat Employee observed handling ready-to-eat (RTE) food with bare hands. Observed employee cutting cheese without gloves on booth 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.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chest freezer with mixed raw meats.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type(b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented(c) Preparing each type of food at different times or in separate areas. RECOMMEND USE OF RUBBERMAID BINS TO ISOLATE MEATS BY TYPE.
  • 0470 - Corrected During Inspection Critical Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit. Observed raw bacon over loaves of bread and raw shell eggs over tomato slices and deli turkey in walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from RTE food (including other raw animal food such as fish for sushi or molluscan shellfish) or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken next to ice cream and raw fish above ice cream in True reach-in freezer.
    Separate raw animal foods during storage, preparation, holding, and display from RTE food (including other raw animal food such as fish for sushi or molluscan shellfish) or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers. Observed bulk spice containers with identifying labels.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed cloths on countertops when not in use
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration when not being used.
  • 0570 - Corrected During Inspection Wiping cloths improperly used. Observed cloth used to cover foods in walk-in cooler.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0820 - Corrected During Inspection Critical Food cold holding at improper temperatures. Observed several foods in True prep cooler cold holding above 45F. Cooler temperature measured at 54F.
    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. The following foods were discarded: sliced ham, meatballs, breaded chicken breast, bacon, salami, sliced turkey, sliced cheese and shredded cheese.
  • 0830 - Corrected During Inspection Critical The ready-to-eat commercially processed food in the refrigeration unit was not properly dated for disposition after opening. Observed package of open hot dogs without date mark.
    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.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed lasagna in walk-in cooler prepared previous day without date mark.
    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 - Repeat There was no temperature measuring device located in the in following cold holding units:- Beverage Air prep cooler- True prep 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.
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The following equipment was observed in a state of disrepair: - sink is detached from wall and unstable- interior plastic surface of Panasonic microwave is loose and sagging.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting board(s) observed were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the Hobart chemical dishwasher. Did not observe/measure any sanitizer in rinse.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. MANAGER CALLED SERVICE TECHNICIAN AND BEGAN USING 3-COMPARTMENT SINK. TECHNICIAN ADJUSTED MACHINE AND CERTIFIED IT IN PROPER WORKING ORDER.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - circulation fan grill of walk-in cooler (dust and mold)- seams of marble pizza prep surface (grime and food debris)- Hobart floor mixer (grime and food debris)
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of soil on the following food contact surfaces: - soda dispenser exterior surfaces (grime/mold)- pizza oven hood interior (grime and grease)
    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 surfaces of coolers (especially handles)- exterior surfaces of pizza oven (grime and food debris/carbon build-up
    Maintain nonfood-contact surfaces of equipment clean.
  • 2200 - Critical No pipe air gap as required by law. Observed 3-compartment food prep sink drainpipe with direct connection to facility waste line.
    Provide an air gap in the drain line that is twice the diameter of the pipe (or a minimum of 1-inch) to prevent potential contamination from sewage system back-up.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed spigot with a hose attached at the outside of the building without a atmospheric vacuum breaker attached between them.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at rear steel doorways and torn screen on screen door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing sink in the kitchen.
    Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - The following observed not maintained in good repair:- floor/wall base coving under dishwasher missing- handles missing from prep cooler hutch tops
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The following was noted in need of cleaning:- litter and debris in space between prep cooler and ice machine- kitchen floors/walls
    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.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. Observed spray bottle of degreaser without label.
    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.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed can of consumer grade insecticide in cabinet.
    Any person(s) using or supervising the use of any pesticide within any area where open food is stored, processed or sold must be certified as a commercial applicator under the Virginia Pesticide Control Act. DISCARDED.
  • 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer concentration is not within required concentration level. Observed wiping cloth bucket without any sanitizer.
    Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Chlorine / bleach sanitizer concentration should be 50-100 ppm. CHECK SANITIZER STRENGTH REGULARLY.
Comments:
Manager was helpful in resolving many violations. Information on safe food storage and handling, and on requiredments for backflow prevention and air gaps was provided. Follow-up inspection to be scheduled.

June 20, 2004 (Follow-up)



Violations:
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2890 - Light bulbs over the dish area are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2830 - Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
Comments:
PIC stated that an electrician is scheduled to repair the lighting descrepancies that were noted as 3080-Lighting, intensity and 2890-Light bulbs protective shielding. PIC and EHS discussed the compliance of the handwash sink distance to all food service areas and the discrepancy 2230-Handwashing lavatory is presently complied to the pizza station and the server station as long as easy access is provided and the empoyee handwash lav is at all times readily accessable. PIC will remove obstructing rack from the path leading from the front food service areas to the handsink. Failure to comply at any time with providing all food service stations with easy access to the hand wash lav(s) will result in the requirement of the installation of additional unobstructed handwash lavs as required by 12 VAC 5-421 food code guidelines for accessability. 2830-Floor and wall junctures, and enclosed or sealed- The juncture seal has been provided and is in need of additional adhesive to affix and create a permanent seal .

June 07, 2004 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) in the walk in cooler 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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0220 - Critical In use plate and drink found in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Eating, drinking and smoking must be done in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0450 - Critical 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.
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2930 - Gap observed at the rear screen, exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1100 - The food contact surface of the cracked plastic pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace cracked 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located various cold holding units.
    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. Ensure temperature measuring devices are conveniently located.
  • 2890 - Light bulbs over the dish area are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 C - Single service scoops were observed being used to scoop bulk food items in multiple locations. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Ensure long handled spoons or scoops are used to dispense bulk food items. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1150 - The nonfood contact surface of the unfinished wood by the walk in cooler and the wooden pallet under the chest freezer are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3180 - The following were noted in need of cleaning:- floor/wall by the rear exit door- wall behind the dish machine- floor behind the chest freezer and pizza oven
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- shelving in the beer cooler- surfaces of the can opener and blade- gasket of the prep cooler- soda syrup stand- surfaces in the pizza oven hood- inside the ice machine- gasket of the pizza prep cooler- gaskets of the cooler by the grill
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:- Handles of various coolers and freezers
    Clean and sanitize these surfaces for food contact.
  • 2830 - Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is not a handsink near the entry of the kitchen. Employees must pass through preparation areas in order to gain access to the only hand sink.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

April 12, 2004 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) in the walk in cooler 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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0220 - Critical In use plate and drink found in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Eating, drinking and smoking must be done in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0450 - Critical 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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storage room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2930 - Repeat Gap observed at the rear screen, exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0610 - Sauce stored on the floor by the prep cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1100 - The food contact surface of the cracked plastic pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace cracked 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - Repeat There was no temperature measuring device located various cold holding units.
    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. Ensure temperature measuring devices are conveniently located.
  • 2890 - Light bulbs over the dish area are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 C - Single service scoops were observed being used to scoop bulk food items in multiple locations. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Ensure long handled spoons or scoops are used to dispense bulk food items. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1150 - The nonfood contact surface of the unfinished wood by the walk in cooler and the wooden pallet under the chest freezer are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3180 - The following were noted in need of cleaning:- floor/wall by the rear exit door- wall behind the dish machine- floor behind the chest freezer and pizza oven
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- shelving in the beer cooler- surfaces of the can opener and blade- gasket of the prep cooler- soda syrup stand- surfaces in the pizza oven hood- inside the ice machine- gasket of the pizza prep cooler- gaskets of the cooler by the grill
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:- Handles of various coolers and freezers
    Clean and sanitize these surfaces for food contact.
  • 2830 - Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is not a handsink near the entry of the kitchen. Employees must pass through preparation areas in order to gain access to the only hand sink.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

December 01, 2003 (Critical Procedures)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the various cold holding units.
    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. Ensure thermometers are conveniently located so that they are easily readable.
  • 1700 - Critical Chlorine sanitizing solution used at the dish machine was not at an acceptable concentration.
    Discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Ensure the proper concentration of chlorine is maintained at 50 to 100 parts per million.

June 12, 2003 (Routine)



Violations:
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- gaskets of the salad prep cooler- soda syrup stand
    Clean and sanitize these surfaces for food and non-food contact.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2930 - Repeat Gap was observed at the bottom of the rear exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the area by the rear exit door and in the storage closet.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1570 - Repeat The following were found to not be maintained in good repair and proper adjustment:- cutting board found to be scratched and scored- cooler by the grill found to have a torn gasket
    Equipment shall be maintained in good repair and proper adjustment. Repair or replace all items mentioned above.
  • 3170 - Repeat Baseboard found to be missing on the wall by the rear exit door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 23, 2003 (Routine)



Violations:
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 1770 - Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- stand up mixer and mixer head- strainer over the three compartment sink- can opener blade- gaskets of the salad prep cooler- soda syrup stand- inside surfaces of the single service plastic cup bin
    Clean and sanitize these surfaces for food and non-food contact.
  • 2930 - Gap observed at the rear exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1320 - There was no temperature measuring device located in various cold holding units.
    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.
  • 3080 - Less than 10 foot candles of light was noted in the area by the rear exit door and in the storage closet.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3460 - Critical Medicine was found located on the food storage shelving by the rear exit door.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Item corrected at the time of inspection.
  • 1570 - The following were found to not be maintained in good repair and proper adjustment:- cutting board found to be scratched and scored- potato chip bin cover found to be cracked - corrected- cooler by the grill found to have a torn gasket
    Equipment shall be maintained in good repair and proper adjustment. Repair or replace all items mentioned above.
  • 3170 - Baseboard found to be missing on the wall by the rear exit door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2000 - Pans were found hanging down over the rear handsink. Pans subject to splash and contamination.
    Equipment shall be stored where they are not exposed to splash, dust or other sources of contamination. Item corrected at the time of inspection.



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