Carroll's Concession, 35547 General Mahone Blvd, Ivor, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Carroll's Concession
Address: 35547 General Mahone Blvd, Ivor, Virginia
Phone: (757) 859-6390
Total inspections: 17
Last inspection: May 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1100 - The food contact surface of the damaged utensils is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1570 - Unused equipment not removed from the premises.-Stove in dining area-Rusty Multi mixer, previously used for milk shakes
  • 1570 - The following was observed in a state of disrepair and damaged:-Exhaust hood over stove, painted with silver paint - per building inspector / fire inspector, no paint allowed-Light missing from heat lamp
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Heat lamp switch and cordKitchen cabinets
  • 2890 - Light bulbs covered with sleeves without caps.
  • 3170 - Repeat Inside of the cabinet under the sink with hole / gap in the wall and not a smooth durable cleanable surface, is not maintained in good repair
  • 3300 - Facility is storing unnecessary items inside and outside of the facility, to the operation or maintenance of the establishment.
May 28, 2009Routine07Details / Comments
  • 1530 - Repeat Observe no chlorine test kit provided.
  • 2840 - Repeat Observe a piece of carpeting at the front service area.
  • 3170 - Repeat Observe a cracked window pane at the front service area. Observe hole/deterioration along wall floor juncture inside the kitchen cabinets.
  • 3270 - Premises are not being routinely inspected for evidence of pests. Observed a dead roach on the flooring inside the kitchen cabinet.
June 05, 2008Follow-up04Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food products (ie. cooked yams, etc.) in the refrigeration unit observed not properly dated for disposition.
  • 1060 - Repeat Observe a linen liner for single service containers on a storage shelf, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat Observe rusting on the reach-in cooler facing the equipment was observed in a state of disrepair and damaged.
  • 1580 - Repeat The cutting board(s)in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Observed Harrison Carolina Bar B-Q manufacturer containers were observed reused for the storage of a ready-to-eat product (green beans) in the reach-in cooler.
  • 1800 - Repeat The nonfood contact surface of the kitchen cooking equipment table has accumulations of grease.
  • 2250 - Repeat 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.
  • 2840 - Repeat Observe a piece of carpeting at the front service area, carpeting placed as floor covering.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the ladies restroom
  • 3170 - Repeat Observed the following items: a cracked window pane at the front service area, missing vent cover for the air conditioning unit, chipped floor covering in the front service area, and peeling paint on the wall in the ladies restroom; the physical structure is not maintained in good repair
  • 3180 - Repeat Observed grime, grease, and debris on the flooring under the kitchen cooking equipment, dust build up on the piping and the hood suppression system, grease splattered walls by the deep fryer, and soiled and stained carpeting in the dining area; the physical structure noted in need of cleaning.
  • 3270 - Repeat Harborage conditions exist, observed numerous empty manufactures plastic containers/bottles in the kitchen cabinets.
  • 3270 - Repeat Observed a few rodent droppings in the kitchen cabinet where numerous empty manufacturer containers are stored.
December 06, 2007Follow-up112Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical Observe the cut tomatoes, cheese, eggs stored in the reach-in cooler tested at 58 degree F, 48 degree F and 50 degree F, respectively. Also noted raw chicken stored in the Pepsi reach-in cooler tested at 48 degree F, cold holding at improper temperatures. ( products held less than 4 hours)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food products (ie. chicken salad, etc.) in the refrigeration unit observed not properly dated for disposition.
  • 1060 - Repeat Observe a linen liner for single service containers on a storage shelf, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Observe rusting on the reach-in cooler facing and heavy rusting in the bottom of the oven storage drawer , the equipment was observed in a state of disrepair and damaged.
  • 1580 - Repeat The cutting board(s)in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Observed Harrison Carolina Bar B-Q manufacturer containers were observed reused for the storage of ready-to-eat products (chicken salad, etc) in the reach-in cooler.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soiled interior of the reach-in cooler.
  • 1800 - Repeat The nonfood contact surface of the kitchen cooking equipment table has accumulations of grease.
  • 2250 - Repeat 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.
  • 2310 - Corrected During Inspection Critical Repeat Observed a pan inside the kitchen handsink basin, the handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 2840 - Repeat Observe a piece of carpeting at the front service area, carpeting placed as floor covering.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the ladies restroom
  • 3170 - Repeat Observed the following items: a cracked window pane at the front service area, missing vent cover for the air conditioning unit, chipped floor covering in the front service area, and peeling paint on the wall in the ladies restroom; the physical structure is not maintained in good repair
  • 3180 - Repeat Observed grime, grease, and debris on the flooring under the kitchen cooking equipment, dust build up on the piping and the hood suppression system, grease splattered walls by the deep fryer, and soiled and stained carpeting in the dining area; the physical structure noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Methods are not being used to control pests, observe a few flies in the kitchen
  • 3270 - Harborage conditions exist, observed numerous empty manufactures plastic containers/bottles in the kitchen cabinets.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, observed disused chest freezer stored outside the facility.
October 16, 2007Routine316Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food items in the refrigeration unit was not properly dated for disposition after opening.
  • 1060 - Repeat Observe linen lined shelving in the kitchen, shelf lining is not corrosion resistant, nonabsorbent, and/or smooth. Also noted rotted wooden surafces under the kitchen cabinet and the restroom cabinets.
  • 1560 - Repeat There is a floor mounted residential type refrigeration units that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food items.
  • 1800 - Repeat The nonfood contact surface of the kitchen cookline equipment and storage area shelving has accumulations of grease.
  • 2250 - Repeat 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.
  • 2350 ii - Repeat Observe missing hot water facuet handle in the men's restroom, plumbing system in poor repair.
  • 2920 - Repeat Toilet room doors is not provided with a self-closing door
  • 3170 - Observe rotted wood underneath the kitchen and restroom cabinets and a broken window pane at the service area; facility is not maintained in good repair
  • 3180 - Repeat Observe food debris and grease under the kitchen cooking equipment, noted in need of cleaning.
  • 3270 - Repeat Premises are not being routinely inspected for evidence of pests. Observe rodent droppings in the bottom of the kitchen stove storage drawer.
June 06, 2007Follow-up111Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. Current Employee Health Cards not provided for foodworker(s).
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food items in the refrigeration unit was not properly dated for disposition after opening.
  • 1060 - Observe foil lined shelving throughout kitchen, shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in the the refrigeration units.
  • 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1560 - There is a floor mounted residential type refrigeration units that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1580 - Repeat The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers were observed reused for the storage of food items.
  • 1790 - The food contact equipment surface of the kitchen microwave is observed soiled with accumulations of grime, debris and rusting.
  • 1800 - Repeat The nonfood contact surface of the kitchen equipment has accumulations of grime and debris. Also noted soiled gaskets on the refrigeration units and heavy grease and dust accummulation on the hood system.
  • 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.
  • 2310 - Critical The only handwashing facility located in the kitchen is blocked by a pot inside the handsink basin, preventing access by employees for easy handwashing.
  • 2350 ii - Observe missing hot water facuet handle in the men's restroom and no running hot water in the ladies restroom, plumbing system in poor repair.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2840 - Repeat Carpeting installed as floor covering before the stove and the refrigeration unit.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
  • 2890 - Heat lamp in kitchen not protected against breakage by a shield.
  • 2920 - Toilet room doors is not provided with a self-closing door
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (ladies restroom and the kitchen handsink).
  • 3170 - Repeat Observe exposed sheetrock in the kitchen, holes in the walls throughout the kitchen, and observe debris and a large hole underneath the ladies restroom cabinet; facility is not maintained in good repair
  • 3180 - Repeat Grease and food splattered walls observe on the kitchen walls throughout, stained ceiling tiles in the kitchen, food debris and grease under the kitchen cooking equipment, heavy grease accumulation and foil lining of the kitchen air conditioner, and heavy dust build up on the kitchen ceiling fan, noted in need of cleaning.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests. Observe rodent droppings in the bottom of the kitchen stove storage drawer and inside the kitchen cabinets.
May 09, 2007Routine320Details / Comments
  • 1060 - The nonfood contact surface of the interior of the microwave is not corrosion resistant, nonabsorbent, and/or smooth. The paint is chipping.
  • 1320 - Repeat There was no temperature measuring device located in the Whirlpool or Westinghouse refrigerators.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: carbonated drink nozzles.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease filters.
  • 1800 - Repeat The nonfood contact surface of the cabinets and the ceiling fan has accumulations of grime and debris. The ceiling fan is dusty. The cabinets are sticky and need cleaning.
  • 2840 - Carpeting mats are being used as floor covering in kitchen.
  • 3170 - Repeat The wall and counter top is not maintained in good repair. The walls have small nail holes that need to be patched. The Formica counter top is separating.
  • 3180 - Repeat The floor and walls in the kitchen noted in need of cleaning.
January 10, 2006Routine17Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Cheese cold holding at improper temperatures. Cheese was holding at 53 degrees.
  • 1320 - Repeat There was no temperature measuring device located in the Pepsi frig. and Westinghouse frig.
  • 1570 - Repeat The stand-up freezer and Whirlpool frig was observed in a state of disrepair and damaged. The Whirlpool frig. was holding at 53 degrees. The stand-up freezer was not working correctly. The food was not frozen.
  • 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. The cutting boards are discolored and show signs of bacteria growth.
  • 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris. The kitchen equipment has a build-up of grime and debris.
  • 3170 - The wall at the three-compartment sink and floor tiles are not maintained in good repair. There are holes in the wall above the 3-compartment sink. Several of the floor tiles are cracked.
  • 3180 - The walls and ceiling in the kitchen noted in need of cleaning. The walls and ceiling have food/grime build-up.
September 19, 2005Routine16Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Cheese, eggs and other various items are cold holding at improper temperatures.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) salad dressings in the refrigerator, the food should have been discarded.
  • 1320 - Repeat The temperature measuring device located in the Pepsi and Westinghouse refrigerator does not read out in proper increments. A candy thermometer is being used.
  • 1570 - Repeat Whirlpool frig was observed in a state of disrepair and damaged. The Whirlpool frig. was hold at 55 degrees.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: carbonated drink nozzles. The nozzles were sticky.
  • 1800 - The nonfood contact surface of the ceiling fan has accumulations of grime and debris. The ceiling fan has a build-up of dust and debris.
  • 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Mice droppings were found inside the cabinets.
May 09, 2005Routine43Details / Comments
  • 1060 - The nonfood contact surface of the Whirlpool frig. is not corrosion resistant, nonabsorbent, and/or smooth. The inside of the frig. and freezer had a build-up of ice.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinets and grease filters. The grease filters needed cleaning. The cabinets had a build-up of debris and mice droppings.
  • 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Mice droppings were found in some cabinets.
January 26, 2005Routine12Details / Comments
  • 0820 - Critical Repeat Sausage hot holding at improper temperatures.
  • 3270 - Premises are not being routinely inspected for evidence of pests. Rodent droppings were found in the cabinets.
  • 1100 - Repeat The food contact surface of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The bulb in one of the heat lamps was observed not working.
  • 3170 - Wall at the sink is not maintained in good repair. The wall at the sink has holes and chipping paint.
  • 3180 - The floor and all cabinets in the kitchen noted in need of cleaning. The floor was sticky. The cabinets needed to be cleaned out.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease filters and the side of the frig. next to the fryers.
  • 1320 - Repeat There was no temperature measuring device located in the Westinghouse frig. and the Pepsi frig.
October 05, 2004Routine17Details / Comments
  • 0820 - Critical Eggs cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 3480 - Critical First Aid Supplies are not being stored in a kit or container. A bottle of rubbing alcohol was being stored with canned food.
  • 1100 - Repeat The food contact surface of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - Repeat There was no temperature measuring device located in the Pepsi frig. and the Westinghouse frig.
  • 2890 - Repeat Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent. One of the bulbs is not shielded.
  • 1570 - The Whirlpool frig. was observed in a state of disrepair and damaged. The frig was holding at 58 degrees.
  • 3180 - Repeat Ceiling in the kitchen noted in need of cleaning.
May 18, 2004Routine35Details / Comments
  • 1800 - The non-food contact surface of the ceiling fan had accumulations of grime and debris.
  • 1100 - Repeat The food contact surface of the microwave, Whirlpool frig. and freezer, and the Sears freezer is not smooth, contains cracks, chips, and chips, or pits and can not be easily cleaned. The freezers and the frig. had accumulation of ice and needs to be defrosted.
  • 3180 - Repeat Walls at the friers and the ceiling above the griddle are need of cleaning.
  • 1570 - A microwave was observed damaged and not used. The microwave was sitting on the floor.
February 25, 2004Routine04Details / Comments
  • 1790 - Repeat The food contact equipment surface of the griddle is observed soiled with accumulations of grime and debris.
  • 1100 - Repeat The food contact surface of the microwave, Whirlpool frig. and the Sears freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The freezer and frig. had accumulation ice and needs to be defrosted.
  • 1580 - The cutting board(s) along the stove and griddle are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - Repeat There was no temperature measuring device located in the Whirlpool frig.
  • 2890 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: of the hood system.
  • 3180 - Repeat Walls in the kitchen noted in need of cleaning.
  • 0790 - Improper methods used to thaw chicken.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
November 10, 2003Routine27Details / Comments
No violation noted during this evaluation. July 24, 2003Follow-up--Details / Comments
  • 0820 - Critical Food in Whirlpool refrigerator cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - Repeat The nonfood contact surface of the shelving under stove and griddle had accumulations of grime and debris.
  • 1100 - The food contact surface of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1450 - Repeat The Whirlpool refrigerator was holding at 60 degrees F.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible. Corrected
  • 1320 - There was no temperature measuring device located in the Westinghouse refrigerator.
  • 1510 - The manager could not provide a food temperature measuring device.
  • 0480 - Unlabeled food containers in both refrigerators.
  • 3380 - Critical The sanitizing agent (bleach) being applied to food contact surfaces was too high. Corrected
  • 1160 - Repeat The kick plates on the Whirlpool refrigerator does not fit correctly.
  • 2850 - Repeat Mats in front of the three compartment sink has accumulation of dirt.
  • 1790 - The food contact equipment surface of the stove and griddle is observed soiled with accumulations of grime and debris.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
July 07, 2003Routine311Details / Comments
  • 0820 - Critical Hot holding potentially hazardous foods in hot holding unit at improper temperatures.
  • 2850 - Mat on the floor is easily cleanable and has an accumulation of dirt.
  • 1060 - The nonfood contact surface of the under counter storage spaces are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Some of the food service equipment and kitchenware was non-functioning or not being used.
  • 1800 - Repeat The nonfood contact surface of some of the shelving and side surfaces of the grill had accumulations of grime and debris.
  • 1160 - The kick plate on the whirlpool reach-in refrigerator is not snug fitting. The wall air conditioner is not completely enclosed on the top section of the unit. Areas in need of cleaning.
  • 3180 - Section of the walls, ceiling and ceiling fan noted in need of cleaning.
  • 1320 - There was no thermometer available for monitoring the temperatures of PHF's.
March 07, 2003Routine17Details / Comments

May 28, 2009 (Routine)



Violations:
  • 1100 - The food contact surface of the damaged utensils is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the damaged utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Unused equipment not removed from the premises.-Stove in dining area-Rusty Multi mixer, previously used for milk shakes
    Please remove any unused or non-functioning equipment from the premises.
  • 1570 - The following was observed in a state of disrepair and damaged:-Exhaust hood over stove, painted with silver paint - per building inspector / fire inspector, no paint allowed-Light missing from heat lamp
    Repair the hood before use and the heat lamp to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Heat lamp switch and cordKitchen cabinets
    Maintain nonfood-contact surfaces of equipment clean.
  • 2890 - Light bulbs covered with sleeves without caps.
    Provide caps to ensure bulbs are adequately shielded or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Inside of the cabinet under the sink with hole / gap in the wall and not a smooth durable cleanable surface, is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Facility is storing unnecessary items inside and outside of the facility, to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Small food facility, not currently serving the public, but inspected to maintain permit. Facility with commercial stove, with hood, deep fat fryer, and small table top deep fat fryer as well as refrigeration listed above.
-Small deep fryer not located under the hood or fire suppression, please remove or contact the fire inspector to add fryer, and ensure fire code is met.
-Ice dispenser present, fill type, not in use. Please ensure dispenser is cleaned and sanitized prior to use.
-Discussed silver paint on the exhaust hood with building inspector, not allowed, please remove.
-Food handler card needed.
*Owner has thought about leasing the facility out of weekend use. Asked that if kitchen is leased, names and copies of food handler cards be provided to the Health Department. Also, anyone leasing the facility would be operating under owners permit.

June 05, 2008 (Follow-up)



Violations:
  • 1530 - Repeat Observe no chlorine test kit provided.
    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.
  • 2840 - Repeat Observe a piece of carpeting at the front service area.
    Remove carpeting and replace with approved floor material.
  • 3170 - Repeat Observe a cracked window pane at the front service area. Observe hole/deterioration along wall floor juncture inside the kitchen cabinets.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Premises are not being routinely inspected for evidence of pests. Observed a dead roach on the flooring inside the kitchen cabinet.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Spoke with potential new owners concerning 3 compartment sink size unable to accommodate the large piece of equipment/utensil (center compartment reduced in size). Indirect waste to be provided at the 3 compartment sink. Capabilities of a service sink to be provided. Plan review submission for the installation of new warmer, commercial stove, and commercial deep fryer with adjusted cooking layout. Ambient air reading in the kitchen 113-120 degrees F.. The increased ambient air reading may affect seafood product refrigeration and employee health. Facility septic system to be re-evaluated due to changes in menu. *To be designated as take-out. -Restroom availability to be provided, maintained, and designated. PLAN REVIEW SUBMISSION TO BE MADE TO THE FRANKLIN CITY HEALTH DEPARTMENT (757) 562-6109 FAX (757) 562-2630. Re-inspection within 30 days.

December 06, 2007 (Follow-up)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food products (ie. cooked yams, etc.) in the refrigeration unit observed not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - Repeat Observe a linen liner for single service containers on a storage shelf, the nonfood contact surface 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat Observe rusting on the reach-in cooler facing the equipment was observed in a state of disrepair and damaged.
    Repair the reach-in cooler and the oven storage drawer 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 reach-in cooler or the oven storage drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Repeat The cutting board(s)in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Repeat Observed Harrison Carolina Bar B-Q manufacturer containers were observed reused for the storage of a ready-to-eat product (green beans) in the reach-in cooler.
    Discontinue the reuse of manufacturer containers for ready-to-eat food items storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of the kitchen cooking equipment table has accumulations of grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2250 - Repeat 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.
  • 2840 - Repeat Observe a piece of carpeting at the front service area, carpeting placed as floor covering.
    Remove carpeting and replace with approved floor material.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the ladies restroom
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Observed the following items: a cracked window pane at the front service area, missing vent cover for the air conditioning unit, chipped floor covering in the front service area, and peeling paint on the wall in the ladies restroom; the physical structure is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Observed grime, grease, and debris on the flooring under the kitchen cooking equipment, dust build up on the piping and the hood suppression system, grease splattered walls by the deep fryer, and soiled and stained carpeting in the dining area; the physical structure 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.
  • 3270 - Repeat Harborage conditions exist, observed numerous empty manufactures plastic containers/bottles in the kitchen cabinets.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Repeat Observed a few rodent droppings in the kitchen cabinet where numerous empty manufacturer containers are stored.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Note: The facility currently has 4 loose chairs, 4 booths, 2 tables with 6 chairs in the dining area when the original permit application documents a take-out facility. The facility is therefore limited to the current seating capacity due to the septic system limitations.
Observed a 10-20 lbs. LP tank with an heater attachment in the wooden structured carpeted dining area. The fire suppression system observed last tagged 2003.
The operator stated that the facility will be closed for approximately 4 weeks if not longer due to ancillary issues; therefore the reinspection date was extended to 2/15/2008.

October 16, 2007 (Routine)



Violations:
  • 0240 - Repeat 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.
  • 0820 - Critical Observe the cut tomatoes, cheese, eggs stored in the reach-in cooler tested at 58 degree F, 48 degree F and 50 degree F, respectively. Also noted raw chicken stored in the Pepsi reach-in cooler tested at 48 degree F, cold holding at improper temperatures. ( products held less than 4 hours)
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food products (ie. chicken salad, etc.) in the refrigeration unit observed not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - Repeat Observe a linen liner for single service containers on a storage shelf, the nonfood contact surface 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Observe rusting on the reach-in cooler facing and heavy rusting in the bottom of the oven storage drawer , the equipment was observed in a state of disrepair and damaged.
    Repair the reach-in cooler and the oven storage drawer 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 reach-in cooler or the oven storage drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Repeat The cutting board(s)in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Repeat Observed Harrison Carolina Bar B-Q manufacturer containers were observed reused for the storage of ready-to-eat products (chicken salad, etc) in the reach-in cooler.
    Discontinue the reuse of manufacturer containers for ready-to-eat food items storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soiled interior of the reach-in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the kitchen cooking equipment table has accumulations of grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2250 - Repeat 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.
  • 2310 - Corrected During Inspection Critical Repeat Observed a pan inside the kitchen handsink basin, the handwashing facility is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
  • 2840 - Repeat Observe a piece of carpeting at the front service area, carpeting placed as floor covering.
    Remove carpeting and replace with approved floor material.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the ladies restroom
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Observed the following items: a cracked window pane at the front service area, missing vent cover for the air conditioning unit, chipped floor covering in the front service area, and peeling paint on the wall in the ladies restroom; the physical structure is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Observed grime, grease, and debris on the flooring under the kitchen cooking equipment, dust build up on the piping and the hood suppression system, grease splattered walls by the deep fryer, and soiled and stained carpeting in the dining area; the physical structure noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3270 - Methods are not being used to control pests, observe a few flies in the kitchen
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Harborage conditions exist, observed numerous empty manufactures plastic containers/bottles in the kitchen cabinets.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, observed disused chest freezer stored outside the facility.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Note: Indirect waste not provided for the kitchen 3 compartment sink. Observed 4 booths, 6 chairs, 2 tables in the dining area with 4 chairs used for take-out orders. Waste water is dumped into the restroom toilet as stated by the operator, mop sink not provided/available.

June 06, 2007 (Follow-up)



Violations:
  • 0240 - Repeat 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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food items 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.
  • 1060 - Repeat Observe linen lined shelving in the kitchen, shelf lining is not corrosion resistant, nonabsorbent, and/or smooth. Also noted rotted wooden surafces under the kitchen cabinet and the restroom cabinets.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1560 - Repeat There is a floor mounted residential type refrigeration units that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food items.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of the kitchen cookline equipment and storage area shelving has accumulations of grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2250 - Repeat 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.
  • 2350 ii - Repeat Observe missing hot water facuet handle in the men's restroom, plumbing system in poor repair.
    Repair plumbing.
  • 2920 - Repeat Toilet room doors is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Observe rotted wood underneath the kitchen and restroom cabinets and a broken window pane at the service area; facility is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Observe food debris and grease under the kitchen cooking equipment, 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.
  • 3270 - Repeat Premises are not being routinely inspected for evidence of pests. Observe rodent droppings in the bottom of the kitchen stove storage drawer.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Note- recent painting and cleaning of facility observed at time of re-inspection; Horizontal not vertical installation of the hood filters observed. The following items observed still existing at time of inspection:the hood suppression system and fire extinguisher tagged 2003.

May 09, 2007 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. Current Employee Health Cards not provided for foodworker(s).
    Train all employees in food safety as it relates to their assigned duties.
  • 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food items 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.
  • 1060 - Observe foil lined shelving throughout kitchen, shelving 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.
  • 1320 - Repeat There was no temperature measuring device located in the the refrigeration 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.
  • 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical sanitizer test kit for each type of chemical used so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1560 - There is a floor mounted residential type refrigeration units that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1580 - Repeat The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Manufacturer containers were observed reused for the storage of food items.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1790 - The food contact equipment surface of the kitchen microwave is observed soiled with accumulations of grime, debris and rusting.
    Repair or replace the equipment. Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of the kitchen equipment has accumulations of grime and debris. Also noted soiled gaskets on the refrigeration units and heavy grease and dust accummulation on the hood system.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
  • 2310 - Critical The only handwashing facility located in the kitchen is blocked by a pot inside the handsink basin, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pot preventing its use.
  • 2350 ii - Observe missing hot water facuet handle in the men's restroom and no running hot water in the ladies restroom, plumbing system in poor repair.
    Repair plumbing.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2840 - Repeat Carpeting installed as floor covering before the stove and the refrigeration unit.
    Remove carpeting and replace with approved floor material.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2890 - Heat lamp in kitchen not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
  • 2920 - Toilet room doors is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (ladies restroom and the kitchen handsink).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Observe exposed sheetrock in the kitchen, holes in the walls throughout the kitchen, and observe debris and a large hole underneath the ladies restroom cabinet; facility is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Grease and food splattered walls observe on the kitchen walls throughout, stained ceiling tiles in the kitchen, food debris and grease under the kitchen cooking equipment, heavy grease accumulation and foil lining of the kitchen air conditioner, and heavy dust build up on the kitchen ceiling fan, 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.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests. Observe rodent droppings in the bottom of the kitchen stove storage drawer and inside the kitchen cabinets.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Operator to fax extermination service report/invoice to the Franklin City Health Department (757) 562-2630. **Note- Hood Suppression System and fire extinguisher observe last tagged 2003. Turkey fryer with 20lbs LP gas tank observe stored by kitchen entrance. Discussed with operator the barriers involved to prevent bare hand contact of ready-to-eat food items. The cleaning of the facility, extermination and sealing of holes in the facility are to be addressed immediately, all other violations to be addressed within 60 days (7/9/07).

January 10, 2006 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the interior of the microwave is not corrosion resistant, nonabsorbent, and/or smooth. The paint is chipping.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - Repeat There was no temperature measuring device located in the Whirlpool or Westinghouse refrigerators.
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: carbonated drink nozzles.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the cabinets and the ceiling fan has accumulations of grime and debris. The ceiling fan is dusty. The cabinets are sticky and need cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2840 - Carpeting mats are being used as floor covering in kitchen.
    Remove carpeting and replace with approved floor material.
  • 3170 - Repeat The wall and counter top is not maintained in good repair. The walls have small nail holes that need to be patched. The Formica counter top is separating.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floor and walls in the kitchen 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.

September 19, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Cheese cold holding at improper temperatures. Cheese was holding at 53 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - Repeat There was no temperature measuring device located in the Pepsi frig. and Westinghouse frig.
    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.
  • 1570 - Repeat The stand-up freezer and Whirlpool frig was observed in a state of disrepair and damaged. The Whirlpool frig. was holding at 53 degrees. The stand-up freezer was not working correctly. The food was not frozen.
    Repair the stand-up freezer and the Whirlpool frig. 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. The cutting boards are discolored and show signs of bacteria growth.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris. The kitchen equipment has a build-up 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.
  • 3170 - The wall at the three-compartment sink and floor tiles are not maintained in good repair. There are holes in the wall above the 3-compartment sink. Several of the floor tiles are cracked.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The walls and ceiling in the kitchen noted in need of cleaning. The walls and ceiling have food/grime build-up.
    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 09, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Cheese, eggs and other various items are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) salad dressings in the refrigerator, the food should have been discarded.
    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.
  • 1320 - Repeat The temperature measuring device located in the Pepsi and Westinghouse refrigerator does not read out in proper increments. A candy thermometer is being used.
    Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
  • 1570 - Repeat Whirlpool frig was observed in a state of disrepair and damaged. The Whirlpool frig. was hold at 55 degrees.
    Repair the Whirlpool frig. 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 Whirlpool frig., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: carbonated drink nozzles. The nozzles were sticky.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the ceiling fan has accumulations of grime and debris. The ceiling fan has a build-up of dust and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Mice droppings were found inside the cabinets.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 26, 2005 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the Whirlpool frig. is not corrosion resistant, nonabsorbent, and/or smooth. The inside of the frig. and freezer had a build-up of ice.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinets and grease filters. The grease filters needed cleaning. The cabinets had a build-up of debris and mice droppings.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Mice droppings were found in some cabinets.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 05, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Sausage hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3270 - Premises are not being routinely inspected for evidence of pests. Rodent droppings were found in the cabinets.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1100 - Repeat The food contact surface of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the microwave 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 build-up of food debris.
  • 1570 - The bulb in one of the heat lamps was observed not working.
    Replace the bulb 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 heat lamp, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Wall at the sink is not maintained in good repair. The wall at the sink has holes and chipping paint.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor and all cabinets in the kitchen noted in need of cleaning. The floor was sticky. The cabinets needed to be cleaned out.
    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: grease filters and the side of the frig. next to the fryers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1320 - Repeat There was no temperature measuring device located in the Westinghouse frig. and the Pepsi frig.
    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.
Comments:
Employees were not working with valid food handler cards. Employees have 30 days to obtain valid food handler cards.

May 18, 2004 (Routine)



Violations:
  • 0820 - Critical Eggs cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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.
  • 3480 - Critical First Aid Supplies are not being stored in a kit or container. A bottle of rubbing alcohol was being stored with canned food.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
  • 1100 - Repeat The food contact surface of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the microwave 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 build-up of food debris.
  • 1320 - Repeat There was no temperature measuring device located in the Pepsi frig. and the Westinghouse frig.
    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.
  • 2890 - Repeat Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent. One of the bulbs is not shielded.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - The Whirlpool frig. was observed in a state of disrepair and damaged. The frig was holding at 58 degrees.
    Repair the frig. 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 frig. replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3180 - Repeat Ceiling in the kitchen 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:
All violations were discussed at the time of inspection.

February 25, 2004 (Routine)



Violations:
  • 1800 - The non-food contact surface of the ceiling fan had accumulations of grime and debris.
    Clean surface as needed.
  • 1100 - Repeat The food contact surface of the microwave, Whirlpool frig. and freezer, and the Sears freezer is not smooth, contains cracks, chips, and chips, or pits and can not be easily cleaned. The freezers and the frig. had accumulation of ice and needs to be defrosted.
    Repair or replace the microwave, Whirlpool frig and freezer, and Sears freezer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners and crevices to prevent build-up of food and debris.
  • 3180 - Repeat Walls at the friers and the ceiling above the griddle are need of cleaning.
    Clean floors, walls and ceilings as needed.
  • 1570 - A microwave was observed damaged and not used. The microwave was sitting on the floor.
    Remove unused and damaged equipment from the facility.
Comments:
All violations were discussed at the time of inspection.

November 10, 2003 (Routine)



Violations:
  • 1790 - Repeat The food contact equipment surface of the griddle is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the griddle to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1100 - Repeat The food contact surface of the microwave, Whirlpool frig. and the Sears freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The freezer and frig. had accumulation ice and needs to be defrosted.
    Repair or replace the microwave, Whirlpool frig. and the Sears freezer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1580 - The cutting board(s) along the stove and griddle are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1320 - Repeat There was no temperature measuring device located in the Whirlpool frig.
    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.
  • 2890 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: of the hood system.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 3180 - Repeat Walls in the kitchen 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.
  • 0790 - Improper methods used to thaw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 0830 - 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.
Comments:
All violations were discussed at the time of inspection.

July 24, 2003 (Follow-up)

Comments:
This was a follow-up inspection to check on the Whirlpool frig. It was found that the frig. is being worked on and is not in operation at this time. It is asked that if the frig. is returned to operation that the Environmental Health Specialist be notified.
A number of the violations noted on the last inspection have been corrected, or are in the process of being corrected. Thank you for your cooperation.

July 07, 2003 (Routine)



Violations:
  • 0820 - Critical Food in Whirlpool refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical 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.
  • 1800 - Repeat The nonfood contact surface of the shelving under stove and griddle had 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.
  • 1100 - The food contact surface of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the microwave 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.
  • 1450 - Repeat The Whirlpool refrigerator was holding at 60 degrees F.
    The refrigerator should maintain food items at 41 degrees or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible. Corrected
    Provide a sign/poster that is clearly visible to all employees
  • 1320 - There was no temperature measuring device located in the Westinghouse refrigerator.
    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.
  • 1510 - The manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 0480 - Unlabeled food containers in both refrigerators.
    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.
  • 3380 - Critical The sanitizing agent (bleach) being applied to food contact surfaces was too high. Corrected
    Utilize bleach in a manner that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces (50ppm).
  • 1160 - Repeat The kick plates on the Whirlpool refrigerator does not fit correctly.
    Alter or replace the location of the equipment or kick plate to permit easy accessibility for inspection and cleaning. (See 12 VAC 5-421-1100 5 A-C)
  • 2850 - Repeat Mats in front of the three compartment sink has accumulation of dirt.
    If used, provide a mat that is easily cleanable.
  • 1790 - The food contact equipment surface of the stove and griddle is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the stove and griddle to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
All violations were discussed and/ or corrected at the time of inspection.

March 07, 2003 (Routine)



Violations:
  • 0820 - Critical Hot holding potentially hazardous foods in hot holding unit at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (Corrected during inspection)
  • 2850 - Mat on the floor is easily cleanable and has an accumulation of dirt.
    If used, provide a mat that is easily cleanable.
  • 1060 - The nonfood contact surface of the under counter storage spaces are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Some of the food service equipment and kitchenware was non-functioning or not being used.
    Remove non-functioning and non-used articles from the premises.
  • 1800 - Repeat The nonfood contact surface of some of the shelving and side surfaces of the grill had 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.
  • 1160 - The kick plate on the whirlpool reach-in refrigerator is not snug fitting. The wall air conditioner is not completely enclosed on the top section of the unit. Areas in need of cleaning.
    Clean areas and secure kick plate and enclosure air conditioner in a manner that the surfaces can be easily cleaned.
  • 3180 - Section of the walls, ceiling and ceiling fan 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.
  • 1320 - There was no thermometer available for monitoring the temperatures of PHF's.
    Provide a metal stem thermometer, accurate to + or - 2 degreews F.
Comments:
Food handlers cards OK.

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