Cavalier Golf Bay Dining Room, 1052 Cardinal Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Cavalier Golf Bay Dining Room
Address: 1052 Cardinal Road, Virginia Beach, Virginia
Phone: (757) 428-3131
Total inspections: 23
Last inspection: Jun 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk in freezer)
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) potentially hazardous foods in the refrigerator, the food should have been discarded 21 days ago.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food items that may be served raw and/or undercooked
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - The door gasket to the walk in refrigerator/several prep refrigerators are in poor repair.
  • 1570 - Reach in rerigerator used for the mixer stand was observed in a condition that prevents necessary maintenance and easy cleaning. (*Remove tape/lid replace with a cleanable surface)
  • 1730 - Repeat The thermometer on the reach in/prep refrigerator(s) is not in good repair and/ or not accurate in the range of use.
  • 1730 - Repeat Mixing spatulas was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1800 - The nonfood contact surface of the refrigerator gaskets throughout has accumulations of grime and debris.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat Floors/walls under equipment in downstairs kitchen and behind three compartment sink in upstairs kitchen noted in need of cleaning.
June 30, 2009Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1730 - The thermometer in the dessert refrigerator is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 2040 - Preset tableware was observed unprotected from contamination.
  • 2260 - Critical Backflow or backsiphonage prevention devices not available on threaded faucets as required by law.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
February 25, 2009Routine56Details / Comments
  • 1770 B - Observed accumulations of crumbs in the plastic bins used for extra kitchen utensil storage.
  • 1790 - The interiors of the downstairs ovens are observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the gas burners, in the downstairs kitchen, has accumulations of grime and debris.
  • 2020 - Silverware stored in basket, on storage shelves,were found displayed with the food or lip-contact surface facing upward.
  • 3170 - The floor in the walk-in refrigerator is in very poor repair, especially in high traffic areas. Ceiling tiles missing in two storage areas.
  • 3180 - Floor below heavy kitchen equipment and some prep tables noted in need of cleaning.
  • 3240 - The downstairs handwashing sink at the kitchen is not clean along the handles/faucet base.
  • 3270 - Effective methods are not being used to control flies at back storage area; ensure that staff do not leave back door open for extended periods of time during food deliveries.
August 06, 2008Routine08Details / Comments
  • 0450 C - A metal mixing cup without a handle is being used to dispense ice, a food that is in the ready-to-eat (RTE) form.
  • 2000 - Single service cups observed unprotected from contamination at downstairs bar.
  • 3080 - One of the lights in the downstair kitchen's hood system is not working.
  • 3180 - The floors below an upstair's silverware storage shelf and behind a downstair's dessert prep refrigerator are noted in need of cleaning.
  • 3240 - Corrected During Inspection Handwashing faucet at downstair's dessert prep counter is not unclean.
  • 3340 - Corrected During Inspection Critical Spray cans of cleaners observed stored on top of the dishwashing machine.
May 28, 2008Routine15Details / Comments
  • 0470 A 4 - Corrected During Inspection A container of vanilla ice cream was not adequately covered in the pet dairy freezer. The following dry ingredients were also found uncovered: Chicken breading, seafood breading, cornstarch, and grits.
  • 1320 - The temperature measuring device in the sliding glass refrigerator in the downstairs kitchen was not properly located in the warmest part of the unit.
  • 1580 - Two of the cutting boards along the downstairs kitchen prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2000 - Two sheet pans and one refrigerator rack were found stored on the floor, beside a refrigerator.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the Linkhorn bar's handsink.
  • 3170 - Floor in dishwashing and storage room is peeling paint.
  • 3180 - Floors noted in need of cleaning in these areas: banquet storage hallway and entrance into pantry. Ceiling vents in downstairs employee restroom are in need of cleaning.
  • 3340 - Critical A spray bottle of cleaner at the Linkhorn bar was found not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 12, 2008Routine17Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Dishwasher observed working in the food service area without proper hair restraints.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0650 - The food on display is not protected from contamination.
  • 0820 - Corrected During Inspection Critical Sliced cheese cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 2000 - Single service items observed unprotected from contamination.
  • 2040 - Preset tableware was observed unprotected from contamination.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2880 - Rafters exposed in dishmachine area.
  • 2890 - Light bulb in display refrigerator not shielded, coated, or otherwise shatter-resistant.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners on dishmachine.
September 13, 2007Routine511Details / Comments
No violation noted during this evaluation. June 13, 2007Routine00Details / Comments
  • 1570 - Faucet base to an in-counter prep sink was observed in poor repair, a condition that prevents necessary maintenance and easy cleaning. Some storage racks are in poor repair, discussed with manager.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1800 - The joints around some handsink and sink faucets are in need of cleaning.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 2860 - Concrete block at back of kitchen, behind pot and pan storage racks, observed not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
  • 3170 - Repeat Floor in walk-in units is not maintained in good repair. Paint peeling on concrete floor in storage and dishwashing areas.
February 20, 2007Routine15Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: open bags of hush puppy mix, bread crumbs, & walnut pieces.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food in plastic containers in storage room found stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Foods hot holding for current lunch service observed hot holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior door of ice machine.
  • 2930 - Repeat Outer back door of the food establishment has gaps around edges of door, is not adequately protected against entry of insects and rodents.
  • 3170 - Walk-in refrigerator floor is not maintained in good repair.
  • 3180 - Corrected During Inspection Floor below dish washing area noted in need of cleaning.
  • 3340 - Critical Spray bottles of chemicals at member's bar are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 15, 2006Routine38Details / Comments
  • 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration and freezer units.
  • 0480 - Repeat Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1550 - The downstairs cooking equipment is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1580 - Repeat The cutting boards on downstairs prep surface are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixers and slicer.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surfaces of the sides of cooking equipment and kitchen shelving, have accumulations of grime and debris.
  • 2000 - Clean pans were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2040 - Repeat Preset tableware was observed unprotected from contamination.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet under dishmachine as required by law.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps at base of door to outside.
  • 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3330 - Critical Working containers of toxic cleaners are not properly labeled.
  • 3340 - Critical Repeat Containers of toxic chemicals in storeroom are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 11, 2006Routine717Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0480 - Repeat Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer,mixer.
  • 1800 - Repeat The nonfood contact surfaces of the downstairs cooking equipment have accumulations of grime and debris.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2000 - Ice paddles were observed stored unprotected in the walk-in freezer..
  • 2040 - Repeat Preset tableware was observed unprotected from contamination.
  • 2230 - Corrected During Inspection Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet beneath dishmachine as required by law.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2890 - Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
May 16, 2006Routine612Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants ( dented chili can)
  • 0440 - Critical Tags missing from the clam and mussel containers.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense bread crumbs.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0650 - The food on display is not protected from contamination.
  • 1320 - There was no temperature measuring device located in the downstairs low boy prep refrigerator.
  • 1570 - Repeat The door gasket of the low boy refrigerator is damaged.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1790 - The interior of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surfaces of the refrigerator gaskets and kitchen equipment have accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 2040 - Preset tableware was observed unprotected from contamination.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose connected beneath dishmachine.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 31, 2006Routine614Details / Comments
  • 0410 - Critical The clams inside walk-in cooler offered for sale or service bears no label or has a label that does not contain all the information as specified in law. (OPERATOR TO CORRECT-VERIFIED SHELLFISH COME FROM APPROVED SOURCES)
  • 0470 - Critical Unwrapped or uncovered food in the downstairs chest freezer.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. White powdered food items in bakery area need to be labeled.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) vegetable stock in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Vegetable stock was dated 11/31. (OPERATOR VOLUNTARILY DISCARDED)
  • 1570 - Repeat The door gasket of the downstairs reach-in unit is damaged.
  • 1570 - Walk-in freezer needs to be defrosted.
  • 1580 - Repeat The cutting board(s) along the downstairs prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 degrees Fahrenheit while the actual temperature was 120 degrees Fahrenheit. (OPERATOR CONTACTED REPAIR PERSON0
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1800 - The nonfood contact surface of the dumbwaiter and inside area of upright refrigeration unit has accumulations of grime and debris.
  • 2350 ii - Handsink in downstairs men's restroom is in poor repair. Faucet handles needs replacement.
  • 2790 - Repeat The indoor wall material located in downstairs men's restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Repeat Areas under cookline, and under equipment in downstairs food preparation area noted in need of cleaning.
December 09, 2005Routine39Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Peppers in the walk-in freezer; lumpia and green tomatoes inside chest freezer unit (downstairs) need protection.
  • 0480 - Repeat Unlabeled food containers in bakery area.
  • 0610 - Tomatoes on shelving units in kitchen stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the shelving units inside walk-in cooler, in downstairs area, and in dishwashing area not corrosion resistant, nonabsorbent, and/or smooth. ( IN PROCESS OF REPLACEMENT)
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The door gasket of the reach-in unit in downstairs area is damaged. Metal duct tape observed around slicer in bakery area.
  • 1580 - Repeat The cutting boards along the prep line in downstairs area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1800 - Repeat The nonfood contact surface of the interior door of ice machine, gaskets of reach-in storage units, inside metal drawers across from bake oven, has accumulations of grime and debris.
  • 2790 - The indoor wall material located in men's restroom downstairs does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3080 - Burned out light bulb inside upright freezer unit needs replacement.
  • 3180 - Repeat Wall in downstairs preparation area, floor under dishwashing unit and three compartment sink, areas above bake ovens, under cook line noted in need of cleaning.
  • 3270 - Fruit flies observed in downstairs area and in kitchen area.
August 18, 2005Routine212Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees not washing hands after improperly drinking and before handling food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the storeroom and the walk-in refrigerator.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the clothes beneath the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine, table mixer and meat slicer.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2890 - Light bulbs in pastry reach-in refrigerator, and the bar reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors. The fryer unit not completely under the hood system.
  • 3340 - Corrected During Inspection Critical Repeat Containers of fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
March 30, 2005Follow-up66Details / Comments
  • 0070 - Facility staff (20-25 people) entering kitchen area to obtain prepared lunches.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Worker handling baked goods with bare hands.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (OPERATOR TO CORRECT)
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Repeat In-use utensils improperly stored between use. Utensils stored in sanitizer solution.
  • 0570 - Wiping cloths improperly stored between use.
  • 0620 - Oil stored under sewer lines.
  • 0690 - Soiled manufacturer bag located inside container storing cake mix. Mold, mildew, and collected condensate observed in ceiling area of make table.
  • 0800 - Corrected During Inspection Critical Bean and ham soup noted not being adequately cooled to prevent the growth of harmful bacteria. Product had been temperature abused for more than 24 hours. Bean and ham rated 48 degrees Fahrenheit.
  • 0810 - The methods used for cooling were not adequate.
  • 0820 - Corrected During Inspection Critical Food at downstairs make table cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Rice and flank steak hot holding at improper temperatures.
  • 0840 - Corrected During Inspection Critical According to the preparation date on the ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded 3 days ago.
  • 0960 2 - Food stored in wicker baskets
  • 1060 - Corrected During Inspection Cloth under cuttingboard.
  • 1150 - The nonfood contact surface of the make table storing slicer is not designed or constructed to be easily cleanable.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Scale used for inventory was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - The door gasket of the reach-in unit is (missing, damaged).
  • 1580 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - Corrected During Inspection The thermometer in the downstairs reach-in is not in good repair and/ or not accurate in the range of use.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, inside upright pastry unit, inside reach-in units.
  • 1800 - Overall non-food contact surfaces in kitchen need cleaning (gaskets, drawers by oven, shelving units)
  • 2010 - Clean single service items stored under dump sink.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2350 ii - Plumbing lines under three compartment sink in poor repair.
  • 2720 - Corrected During Inspection Repeat Dumpster door open.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  • 2790 - The indoor wall material located at dish storage and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2790 - The indoor floor material located at back dish storage and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2790 - The indoor ceiling material located at dish and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in employee restrooms used by food employees
  • 3180 - Floors under equipment, wall in dishwashing area noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (IN PROCESS OF REMOVAL)
  • 3330 - Critical Chemical spray bottles are not properly labeled.
  • 3340 - Critical Containers of chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 25, 2005Routine1128Details / Comments
  • 1800 - The nonfood contact surface of the dry goods bin and several pieces of cooking equipment have accumulations of grime and debris. CORRECTED-dry goods bins.
  • 0470 - Critical Unwrapped or uncovered food in several places throughout the facility. CORRECTED
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0550 - In-use utensils improperly stored between use. Knives stored in sanitizer between use. CORRECTED
  • 2720 - Dumpster or outside refuse container was open or uncovered. CORRECTED
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine has accumulation of mold.
  • 0820 - Critical Pasta is hot holding at improper temperatures.
  • 0820 - Critical Butter is cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the pastry lowboy.
  • 0480 - Repeat Unlabeled food containers. Flour and sugar containers.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  • 3340 - Critical Containers of butane and dish soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 05, 2004Routine47Details / Comments
  • 2000 - Clean kitchenware were observed stored uncovered.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0480 - Unlabeled food containers.
  • 1250 - Grease or oil from the flour mixer is leaking onto the food contact surface.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bread for crumbs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1730 - Food scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning. End cover is missing
July 01, 2004Routine25Details / Comments
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
  • 1570 - The door gasket of the cooling unit is damaged.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3180 - Ceiling light in the kitchen noted in need of cleaning. corrected during inspection.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
March 09, 2004Routine15Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service. Corrected during inspection.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Corrected during inspection.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1960 - Pots and pans were found stacked while wet after cleaning and chemical sanitization.
  • 2890 - Light bulb in reach-in cooler not shielded, coated, or otherwise shatter-resistent.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  • 0480 - Unlabeled food containers. Corrected during inspection.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
  • 1100 - The food contact surface of the plastic scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned. corrected during inspection.
December 04, 2003Routine57Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the ladies rest-room.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the reach-in cooler had accumulations of grime and debris.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3270 - Harborage conditions exist Flies noted in kitchen.
  • 2720 - Outside refuse container was uncovered. Corrected during inspection.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine and inside of reach-in cooler.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 2280 - Critical There is no handwashing lavatory at dishwasher room, preventing routine handwashing by food workers.
  • 3170 - Kitchen wall is not maintained in good repair
  • 1250 - Grease or oil from the mixer is leaking onto the food contact surface.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2350 - Critical A recent repair to plumbing system components of the toilet are not in accordance with law.
  • 3180 - Walls in the kitchen noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination. Corrected during inspection.
August 20, 2003Routine613Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - In-use utensils improperly stored between use. Knives stored between slot of equipment. Corrected during inspection
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Corrected during inspection.
  • 2720 - Outside refuse container was uncovered. Corrected during inspection.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine. Corrected during inspection.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 3180 - Floor in the back of oven noted in need of cleaning.
May 22, 2003Routine07Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the reach-in-cooler.
  • 1060 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2000 - Single service items observed unprotected from contamination. Plastic spoons.
  • 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor. (CDI)
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 3340 - Critical Containers of working spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
February 05, 2003Routine29Details / Comments

June 30, 2009 (Routine)



Violations:
  • 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide quaternary ammonia at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) potentially hazardous foods in the refrigerator, the food should have been discarded 21 days ago.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food items that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - The door gasket to the walk in refrigerator/several prep refrigerators are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Reach in rerigerator used for the mixer stand was observed in a condition that prevents necessary maintenance and easy cleaning. (*Remove tape/lid replace with a cleanable surface)
    Replace the top portion of reach in refrigerator with material that can be kept cleaned and sanitized.
  • 1730 - Repeat The thermometer on the reach in/prep refrigerator(s) is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1730 - Repeat Mixing spatulas was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard, replace or repair the spatulas to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the refrigerator gaskets throughout has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat Floors/walls under equipment in downstairs kitchen and behind three compartment sink in upstairs 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:
Observed only one hand sink for upstairs kitchen. This is not sufficient for the areas of food service located in kitchen. Violations discussed for correction. Discussed employee health policy.

February 25, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0480 - Unlabeled food containers.
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1730 - The thermometer in the dessert refrigerator is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
    Clean and sanitize these surfaces for food contact.
  • 2040 - Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2260 - Critical Backflow or backsiphonage prevention devices not available on threaded faucets as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Violations discussed for correction. Kitchen being maintained in good sanitary condition!

August 06, 2008 (Routine)



Violations:
  • 1770 B - Observed accumulations of crumbs in the plastic bins used for extra kitchen utensil storage.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The interiors of the downstairs ovens are observed soiled with accumulations of grime and debris.
    Clean the interiors of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surface of the gas burners, in the downstairs kitchen, has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 - Silverware stored in basket, on storage shelves,were found displayed with the food or lip-contact surface facing upward.
    Store all silverware with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3170 - The floor in the walk-in refrigerator is in very poor repair, especially in high traffic areas. Ceiling tiles missing in two storage areas.
    Replace the floor in the walk-in refrigerator. Poor repair and maintenance compromises the functionality of the physical facilities. Replace missing ceiling tiles.
  • 3180 - Floor below heavy kitchen equipment and some prep tables noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - The downstairs handwashing sink at the kitchen is not clean along the handles/faucet base.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Effective methods are not being used to control flies at back storage area; ensure that staff do not leave back door open for extended periods of time during food deliveries.
    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:
Violations discussed with managers; cleaning at downstair's salad/dessert prep area is much improved.

May 28, 2008 (Routine)



Violations:
  • 0450 C - A metal mixing cup without a handle is being used to dispense ice, a food that is in the ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is in a ready-to-eat (RTE) form to reduce the potential for contamination. Use a utensil with a handle to dispense all foods.
  • 2000 - Single service cups observed unprotected from contamination at downstairs bar.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3080 - One of the lights in the downstair kitchen's hood system is not working.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - The floors below an upstair's silverware storage shelf and behind a downstair's dessert prep refrigerator are noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Corrected During Inspection Handwashing faucet at downstair's dessert prep counter is not unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3340 - Corrected During Inspection Critical Spray cans of cleaners observed stored on top of the dishwashing machine.
    Containers of hazardous chemicals must be located in an area that is not above food, clean equipment, utensils, linens or single service items.
Comments:
Violations discussed with Food & Beverage Director. Cooking observed in progress for evening meal. Overall, staff demonstrate good handwashing, good personal hygiene and proper food preparation techniques. New Permit Issued.

February 12, 2008 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection A container of vanilla ice cream was not adequately covered in the pet dairy freezer. The following dry ingredients were also found uncovered: Chicken breading, seafood breading, cornstarch, and grits.
    Store food in packages, covered containers, or wrappings.
  • 1320 - The temperature measuring device in the sliding glass refrigerator in the downstairs kitchen was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1580 - Two of the cutting boards along the downstairs kitchen prep line 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.
  • 2000 - Two sheet pans and one refrigerator rack were found stored on the floor, beside a refrigerator.
    Store sheet pans and refrigerator racks in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the Linkhorn bar's handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Floor in dishwashing and storage room is peeling paint.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors noted in need of cleaning in these areas: banquet storage hallway and entrance into pantry. Ceiling vents in downstairs employee restroom are in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical A spray bottle of cleaner at the Linkhorn bar was found not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed with managers. A new drop ceiling is noted to be in progress for the dishwahing area. General kitchen cleaning is very good; staff also demonstrated good food handling & defrost methods.

September 13, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Dishwasher 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0650 - The food on display is not protected from contamination.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0820 - Corrected During Inspection Critical Sliced cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2040 - Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached..
  • 2880 - Rafters exposed in dishmachine area.
    Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
  • 2890 - Light bulb in display refrigerator not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners on dishmachine.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.

June 13, 2007 (Routine)

Comments:
All kitchen areas for main dinning rooms appear very clean and in good sanitary condition. New Permit Issued. Staff training records reviewed; encourage staff to keep up their diligent efforts.

February 20, 2007 (Routine)



Violations:
  • 1570 - Faucet base to an in-counter prep sink was observed in poor repair, a condition that prevents necessary maintenance and easy cleaning. Some storage racks are in poor repair, discussed with manager.
    Replace the base of the faucet and the discussed shelves with a new items that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The joints around some handsink and sink faucets are in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2860 - Concrete block at back of kitchen, behind pot and pan storage racks, observed not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Finish and seal the concrete porous blocks to provide a smooth, nonabsorbent, easily cleanable surface.
  • 3170 - Repeat Floor in walk-in units is not maintained in good repair. Paint peeling on concrete floor in storage and dishwashing areas.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed with manager. Cleaning throughout kitchen is much improved, especially in cookline and food preparation areas. New metal door has been installed at back of kitchen. Encourage staff to keep up their diligent efforts.

November 15, 2006 (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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: open bags of hush puppy mix, bread crumbs, & walnut pieces.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food in plastic containers in storage room found stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Foods hot holding for current lunch service observed hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior door of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2930 - Repeat Outer back door of the food establishment has gaps around edges of door, is not adequately protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Walk-in refrigerator floor is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Corrected During Inspection Floor below dish washing area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical Spray bottles of chemicals at member's bar are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed with manager. Good cooling and thawing procedures observed.

July 11, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 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.
  • 0470 - Critical Repeat Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration and freezer units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
  • 1550 - The downstairs cooking equipment is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1580 - Repeat The cutting boards on downstairs prep surface 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.
  • 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixers and slicer.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surfaces of the sides of cooking equipment and kitchen shelving, 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.
  • 2000 - Clean pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2040 - Repeat Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet under dishmachine as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps at base of door to outside.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3330 - Critical Working containers of toxic cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Repeat Containers of toxic chemicals in storeroom are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Recommend food handler's class for employed.

May 16, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 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.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer,mixer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the downstairs cooking equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Ice paddles were observed stored unprotected in the walk-in freezer..
    Store ice paddles covered to protect from contamination until used.
  • 2040 - Repeat Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2230 - Corrected During Inspection Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet beneath dishmachine as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure connected.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Violations discussed for correction. Additional handbasin designated in upstairs kitchen.

March 31, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 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.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants ( dented chili can)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0440 - Critical Tags missing from the clam and mussel containers.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense bread crumbs.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0650 - The food on display is not protected from contamination.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 1320 - There was no temperature measuring device located in the downstairs low boy prep 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.
  • 1570 - Repeat The door gasket of the low boy refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting boards 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.
  • 1790 - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surfaces of the refrigerator gaskets and kitchen equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2040 - Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose connected beneath dishmachine.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Several certified managers' certificates have expired. Certified managers' not registered with health department. Violations discussed for correction. Designate additional handbasin in main kitchen and supply paper towels and soap at this sink.

December 09, 2005 (Routine)



Violations:
  • 0410 - Critical The clams inside walk-in cooler offered for sale or service bears no label or has a label that does not contain all the information as specified in law. (OPERATOR TO CORRECT-VERIFIED SHELLFISH COME FROM APPROVED SOURCES)
    Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
  • 0470 - Critical Unwrapped or uncovered food in the downstairs chest freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. White powdered food items in bakery area need to be labeled.
    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.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) vegetable stock in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Vegetable stock was dated 11/31. (OPERATOR VOLUNTARILY DISCARDED)
    Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1570 - Repeat The door gasket of the downstairs reach-in unit is damaged.
    Repair or replace the reach-in door gasket in accordance with the manufacturer's specifications.
  • 1570 - Walk-in freezer needs to be defrosted.
    Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Repeat The cutting board(s) along the downstairs prep line 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.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 degrees Fahrenheit while the actual temperature was 120 degrees Fahrenheit. (OPERATOR CONTACTED REPAIR PERSON0
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the dumbwaiter and inside area of upright refrigeration unit has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Handsink in downstairs men's restroom is in poor repair. Faucet handles needs replacement.
    Repair plumbing.
  • 2790 - Repeat The indoor wall material located in downstairs men's restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Repeat Areas under cookline, and under equipment in downstairs food preparation area 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:
Most issues noted on last routine inspection have been addressed. Hands washed at appropriate times today. Implements used when handling ready-to-eat foods. Discussed shellfish tag system. Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available. Discussed rapid cooling and reheating procedures.

August 18, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Critical Peppers in the walk-in freezer; lumpia and green tomatoes inside chest freezer unit (downstairs) need protection.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers in bakery area.
    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.
  • 0610 - Tomatoes on shelving units in kitchen stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the shelving units inside walk-in cooler, in downstairs area, and in dishwashing area not corrosion resistant, nonabsorbent, and/or smooth. ( IN PROCESS OF REPLACEMENT)
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The door gasket of the reach-in unit in downstairs area is damaged. Metal duct tape observed around slicer in bakery area.
    Replace the reach-in refrigeration door gasket in accordance with the manufacturer's specifications. Area around slicer needs to be properly sealed. Duct tape needs to be removed.
  • 1580 - Repeat The cutting boards along the prep line in downstairs area 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 Manufacturer containers were observed reused for the storage of food.
    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 interior door of ice machine, gaskets of reach-in storage units, inside metal drawers across from bake oven, has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2790 - The indoor wall material located in men's restroom downstairs does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3080 - Burned out light bulb inside upright freezer unit needs replacement.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Repeat Wall in downstairs preparation area, floor under dishwashing unit and three compartment sink, areas above bake ovens, under cook line 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 - Fruit flies observed in downstairs area and in kitchen area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Improvements have been made. Date marking observed-assessed system. Hands washed at appropriate times today. Continue to emphasize using implements when handling ready-to-eat foods. Floor in dishwashing area and heat sanitizing dishwasher unit is scheduled to be upgraded at the end of August 2005. In addition, handsink issue in dishwashing area will be addressed. New handsink in food preparation area has been installed. Additional handsinks and a complete renovation of kitchen facility are scheduled to be installed this fall-plans should be submitted to our department for final approval before any construction or renovations can occur. Discussed cooling and reheating procedures-recommend cooling charts to verify system works. Discussed traffic flow for personnel during staff lunch period (as agreed by EHS Supervisor and Manager).

March 30, 2005 (Follow-up)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees not washing hands after improperly drinking and before handling food.
    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.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the storeroom and the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the clothes beneath the cutting board 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine, table mixer and meat slicer.
    Clean and sanitize these surfaces for food contact.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Discussed with the manager the addition handbasin in the prep area.
  • 2890 - Light bulbs in pastry reach-in refrigerator, and the bar reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulbs with a coated or shatter-resistant bulbs.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors. The fryer unit not completely under the hood system.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3340 - Corrected During Inspection Critical Repeat Containers of fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Follow-up inspection to the 3-25-05 inspection conducted. All critical violations discussed with staff and corrected during inspection. Training conducted with kitchen staff. Additional handbasin will be installed in the kitchen area.

March 25, 2005 (Routine)



Violations:
  • 0070 - Facility staff (20-25 people) entering kitchen area to obtain prepared lunches.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Worker handling baked goods with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (OPERATOR TO CORRECT)
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Repeat In-use utensils improperly stored between use. Utensils stored in sanitizer solution.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0620 - Oil stored under sewer lines.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0690 - Soiled manufacturer bag located inside container storing cake mix. Mold, mildew, and collected condensate observed in ceiling area of make table.
    Protect food from miscellaneous sources of contamination.
  • 0800 - Corrected During Inspection Critical Bean and ham soup noted not being adequately cooled to prevent the growth of harmful bacteria. Product had been temperature abused for more than 24 hours. Bean and ham rated 48 degrees Fahrenheit.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Corrected During Inspection Critical Food at downstairs make table cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Rice and flank steak hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0840 - Corrected During Inspection Critical According to the preparation date on the ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded 3 days ago.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 2 - Food stored in wicker baskets
    Replace food contact surfaces to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Corrected During Inspection Cloth under cuttingboard.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1150 - The nonfood contact surface of the make table storing slicer is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Scale used for inventory was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the ice cream unit 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. (IN PROCESS OF REMOVAL)
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - The door gasket of the reach-in unit is (missing, damaged).
    Repair or replace the reach-in door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board(s) along the prep line 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.
  • 1730 - Corrected During Inspection The thermometer in the downstairs reach-in is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, inside upright pastry unit, inside reach-in units.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Overall non-food contact surfaces in kitchen need cleaning (gaskets, drawers by oven, shelving units)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2010 - Clean single service items stored under dump sink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2350 ii - Plumbing lines under three compartment sink in poor repair.
    Repair plumbing.
  • 2720 - Corrected During Inspection Repeat Dumpster door open.
    Cover all waste containers when not in continuous use.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 2790 - The indoor wall material located at dish storage and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2790 - The indoor floor material located at back dish storage and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2790 - The indoor ceiling material located at dish and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in employee restrooms used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Floors under equipment, wall in dishwashing area 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 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.
  • 3240 - Handwashing facilities are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (IN PROCESS OF REMOVAL)
    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.
  • 3330 - Critical Chemical spray bottles are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Containers of chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations corrected or discussed with operator. A follow-up is scheduled within 30 days to evaluate kitchen and processes.

October 05, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the dry goods bin and several pieces of cooking equipment have accumulations of grime and debris. CORRECTED-dry goods bins.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Unwrapped or uncovered food in several places throughout the facility. CORRECTED
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0550 - In-use utensils improperly stored between use. Knives stored in sanitizer between use. CORRECTED
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 2720 - Dumpster or outside refuse container was open or uncovered. CORRECTED
    Cover all waste containers when not in continuous use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine has accumulation of mold.
    Clean and sanitize these surfaces for food contact.
  • 0820 - Critical Pasta is hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Butter is cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the pastry lowboy.
    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.
  • 0480 - Repeat Unlabeled food containers. Flour and sugar containers.
    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.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 3340 - Critical Containers of butane and dish soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed for correction with the CFM.

July 01, 2004 (Routine)



Violations:
  • 2000 - Clean kitchenware were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0480 - Unlabeled food containers.
    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.
  • 1250 - Grease or oil from the flour mixer is leaking onto the food contact surface.
    Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bread for crumbs.
    Store food in packages, covered containers, or wrappings.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1730 - Food scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning. End cover is missing
    Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
Comments:
Violations discussed and or corrected during inspection/only serving dinner today/food prep will be in the afternoon.

March 09, 2004 (Routine)



Violations:
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - The door gasket of the cooling unit is damaged.
    Repair or replace the cooling unit door gasket in accordance with the manufacturer's specifications.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3180 - Ceiling light in the kitchen noted in need of cleaning. corrected during inspection.
    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.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
Comments:
Health Permit issued/violations discussed with store manager/dishmachine final rinse above 180F/wash water temperature above 150F.

December 04, 2003 (Routine)



Violations:
  • 0380 - Critical Food from damaged packaging offered for sale or service. Corrected during inspection.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Corrected during inspection.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1960 - Pots and pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2890 - Light bulb in reach-in cooler not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 0480 - Unlabeled food containers. Corrected during inspection.
    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.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 1100 - The food contact surface of the plastic scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned. corrected during inspection.
    Repair or replace the plastic scoop 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.
Comments:
Mechanical Dishmachine final rinse above 180F/wash water temperature above 150F/hand washing stressed/violations discussed with assistant manager (sous chef)

August 20, 2003 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the ladies rest-room.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 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 - The nonfood contact surface of the reach-in cooler 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.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 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.
  • 3270 - Harborage conditions exist Flies noted in kitchen.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2720 - Outside refuse container was uncovered. Corrected during inspection.
    Cover all waste containers when not in continuous use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine and inside of reach-in cooler.
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2280 - Critical There is no handwashing lavatory at dishwasher room, preventing routine handwashing by food workers.
    Install an additional handwashing lavatory at dishwasher room to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3170 - Kitchen wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1250 - Grease or oil from the mixer is leaking onto the food contact surface.
    Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2350 - Critical A recent repair to plumbing system components of the toilet are not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3180 - 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination. Corrected during inspection.
    Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
Comments:
Violations discussed with kitchen manager/cfm/mechanical dishmachine hot water final rinse above 180F/wash water temperature above 150F.

May 22, 2003 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0550 - In-use utensils improperly stored between use. Knives stored between slot of equipment. Corrected during inspection
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Corrected during inspection.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2720 - Outside refuse container was uncovered. Corrected during inspection.
    Cover all waste containers when not in continuous use.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine. Corrected during inspection.
    Clean and sanitize these surfaces for food contact.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3180 - Floor in the back of oven 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:
Final rinse of mechanical Dishmachine tested over 180F/wash water temperature above 155F/prepping food during inspection.

February 05, 2003 (Routine)



Violations:
  • 3080 - Less than 10 foot candles of light was noted in the reach-in-cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 1060 - The nonfood contact surface of the towel 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.
  • 2000 - Single service items observed unprotected from contamination. Plastic spoons.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor. (CDI)
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 1580 - The cutting board(s) 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.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3340 - Critical Containers of working spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of working spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
    Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
Comments:
Critical violations corrected during inspection/discussed corrective measures on other violations/ advised to appoint person-in-charge (PIC)

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