April 01, 2009 (Routine)

December 03, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Eggs stored over produce allowing for contamination
  Store eggs as to minimize contamination potential
• 0830 - Critical Prepared sauces not date marked for disposition
  mark all prepared foods held more than 24 hours with date of disposition or date of preparation

August 06, 2008 (Routine)

• 0570 - Wiping cloths not stored in containers of sanitizer between uses
  Store wiping cloths in containers of sanitizers between uses
• 0690 - Purses stored over open containers of uncooked rice allowing for contamination
  Store rice as to minimize contamination
• 1570 - Microwave door cracked
  Repair the door or replace the microwave

April 16, 2008 (Follow-up)

April 10, 2008 (Routine)

• 0470 - Critical Raw eggs stored over produce allowing for possible contamination
  Store eggs as to minimize contamination potential
• 0820 A 2 - Critical Chicken above (58) maximum holding temperature of 41
  Manager stated chicken had been in reachin for about one hour. Chicken moved to freezer to lower temperature. Prep line and reachin refrigeration units are to be serviced in order to ensure units capable of maintaining proper temperatures. Food temperatures to be monitored and ensure they remain below 41 degrees
• 0830 - Critical Soups and dressing prepared and not used in 24 hours are not date marked
  Mark all prepared foods not used in 24 hours with prepared date or dispose of date
• 0930 - Critical Flank steak cooked to order without consumer advisory
  Add appropriate consumer advisory at next menu printing

December 13, 2007 (Follow-up)

December 13, 2007 (Routine)

• 0820 2 - Critical Chicken cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0840 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient).
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1750 - Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2120 - Critical Water heater observed turned off or not set at the proper temperature. Dishwasher observed at 86.5F, sinks in kitchen 86F.
  Ensure that water heater is turned on and set at proper operating temperature.
• 3340 - Corrected During Inspection Critical Containers of glass cleaner and pest spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and pest spray must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 07, 2007 (Routine)

April 13, 2007 (Follow-up)

March 15, 2007 (Routine)

• 1550 - The hood is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket of the workout box is damaged.
  Repair or replace the workout door gasket in accordance with the manufacturer's specifications.
• 1730 - Corrected During Inspection Repeat The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in Fahrenheit, not Celsius. Thermometer was 32 degrees too low. Should be 32F in ice water.
• 3270 - Harborage conditions exist. Live roach seen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3660 - Permit has expired. Apply for renewal today.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

December 04, 2006 (Routine)

• 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 3080 - Less than 20 foot candles of light was noted in the bar three vat sink area
  Provide a shielded light at the three vat sink in the bar to provide at least 20 foot candles at a distance of 30 inches from the floor in warewashing area.

June 07, 2006 (Follow-up)

June 06, 2006 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw frozen shrimp
  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
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.

February 07, 2006 (Routine)

• 1550 - The hood is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3280 - Dead insect was found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

September 26, 2005 (Routine)

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Corrected During Inspection Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0070 - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after eating,
  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.
• 2310 B - The handwash station at the kitchen is being used to store utensils.
  The handwash facility identified above is to be used for washing hands only

May 09, 2005 (Routine)

• 1150 - Repeat front panel to the fryer is broken
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2350 ii - Repeat Plumbing connections under the three vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

February 02, 2005 (Routine)

• 1150 - The front panel to the fryer is missing or damaged and the remaining area is not easy to clean.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1800 - The nonfood contact surface of the hood and hood lights 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.
• 2350 ii - Plumbing connections under the three vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

September 29, 2004 (Routine)

• 2310 B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2310 B - The handsink had the water turned off.
  corrected
• 1460 - three vat has a broken stopper
  replace broken stopper
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3180 - floor drain under bar three vat 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.

May 26, 2004 (Routine)

• 2000 - dishes were found stored on a shelf less than 6" off the floor.
  Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2920 - Mens Toilet room door is not self-closing.
  Repair to make it self-closing

January 14, 2004 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  corrected
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 2310 B - The handwash station at the bar and the kitchen is being used for purposes other than washing hands. Utensils are stored in handsink.
  The handwash facility identified above is to be used for washing hands only
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  corrected
• 2350 ii - Critical Plumbing connections under the hand sink are leaking and the water has been turned off.
  Plumbing systems and components shall be maintained in good repair.
• 0440 - Critical The tags for the mussels are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.

October 06, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the bar handsink. Do not use cloth towels
  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
• 1800 - The hood and the hood grease catch cup have grease
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor under equipment wheels is 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.
• 0820 - Critical chicken dish on top of stove shelf at improper temperatures.
  corrected
• 0820 - Critical cooked black beans being stored at room temperature
  corrected