June 04, 2009 (Routine)

• 4-302.14 - Sanitizer test kit is not the correct kit for sanitizer. QT-40 kit required for sanitizer used.
  Obtain a QAC QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-903.11 - Boxes of sinlge use cup and boxes of cans of sodas stored on the floor in the snack area storage room.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-501.11 - Wall around mop sink is in poor repair. Wall in restroom in snack area is in poor repair and coving is not in place.(correct within the next 10 days)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Ceiling vents and surrounding tile soiled.
  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.
• 6-501.16 - Mops and brooms 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.

May 15, 2008 (Routine)

October 11, 2007 (Routine)

February 28, 2007 (Routine)

• 4-501.15 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 6-201.11 - Wall or wall covering in Snack area restroom is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.

May 31, 2006 (Follow-up)

• 2-303.11 - 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.
• 3-202.15 - Critical Repeat One damaged can on shelf in storage.(removed to return of discard)
  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.
• 3-301.11 - 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.
• 4-202.16 - Repeat Paint peeling off the surface of the utensil storage drawer.(utensils relocated to a stainless steel drawer)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-202.11 - Repeat Light bulb in refrig. unit is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-303.11 - Repeat Ventilation hood light burned out.
  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

May 26, 2006 (Routine)

• 3-202.15 - Critical Repeat One damaged can on shelf in storage.(removed to return of discard)
  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.
• 4-202.16 - Paint peeling off the surface of the utensil storage drawer.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 5-103.11 - Critical The water heater / boiler serving the food service establishment is no longer operable.(repair tech called)
  EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
• 6-202.11 - Light bulb in refrig. unit is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-303.11 - Ventilation hood light burned out.
  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

December 01, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical Employee unable to present food handler's card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-202.15 - Critical Damaged can of food in dry storage room.(removed from shelf)
  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.
• 3-302.12 - Unlabeled food container.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12 - Ceiling vents in the dry storager room 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.

December 01, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical Employee unable to present food handler's card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-202.15 - Critical Damaged can of food in dry storage room.(removed from shelf)
  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.
• 3-302.12 - Unlabeled food container.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12 - Ceiling vents in the dry storager room 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.

May 03, 2005 (Routine)

October 19, 2004 (Routine)

• 4-901.11 - Plastic cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: mixing wisk.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3-501.13 - Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

April 16, 2004 (Routine)

• 7-201.11 - Critical Containers of lighter fluid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of lighter fluid must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-501.12 - Ceiling tile 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.