Crazy Wing Cantina, 1701 Parkview Drive, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Crazy Wing Cantina
Address: 1701 Parkview Drive, Chesapeake, Virginia
Total inspections: 23
Last inspection: Jun 2, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - Repeat The light shield over the 3-compartment sink was observed in a state of disrepair and damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:VENTILATION HOOD/FILTERS
  • 3180 - Repeat Dust accumulations observed on the ceiling tiles surrounding the ceiling intake and exhaust HVAC vents.
  • 3200 - Repeat Dust discharge observed emanating from the ceiling HVAC intake and exhaust ducts.
June 02, 2009Follow-up04Details / Comments
  • 0470 A 4 - Exposed rolls of paper towels placed on the dining room tables for customer use.
  • 0570 - Corrected During Inspection Heavily soiled dry wiping cloths in use.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in freezer is not accurate.
  • 1320 - There was no temperature measuring device located in all kitchen and bar refrigeration and freezer compartments.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kits provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Kitchen handsink basin stopper, light shield over the 3-compartment sink, and the kitchen handsink towel dispenser were observed in a state of disrepair and damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:VENTILATION HOOD/FILTERS, EXTERIOR TOPS OF EQUIPMENT, EXTERIOR SURFACES OF GRILL/FRYERS, COUNTER UNDER THE GRILL, EXTERIOR SURFACES OF THE FLOUR/CHICKEN BATTER/SUGAR CONTAINERS, and ALL LOWER SHELVING.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: STAINLESS STEEL COUNTER TOPS & CUTTING BOARD.
  • 2720 - The waste grease container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the dumpsters and waste grease container outside the facility.
  • 2750 - Accumulations of grease on the exterior surfaces of the waste grease container.
  • 3180 - Repeat All kitchen walls (including behind fryers), ceiling tiles& light shields surrounding the ceiling HVAC intake/exhausts vents, floor under the kitchen equipment, walk-in cooler/freezer, & behind the ice machine, and the restroom ceiling vents were noted in need of cleaning.
  • 3200 - Dust discharge observed emanating from the ceiling HVAC intake and exhaust ducts.
  • 3260 - Employee clothing stored on lower shelf with unused plastic take-out bags.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer in the kitchen and bar wiping cloth buckets was too high. (measured at >200 ppm).
May 22, 2009Routine214Details / Comments
  • 0690 - Employee jacket stored on food storage shelf.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Fryer baskets.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood system and fryer backsplashes.
  • 1780 E - Surfaces of the soda gun in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
  • 3170 - Repeat Coving at mopsink and ceiling tiles not maintained in good repair
  • 3180 - Repeat Wall at mopsink, floor behind cookline and vent on wing line noted in need of cleaning.
March 23, 2009Routine15Details / Comments
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0480 - Unlabeled food containers.
  • 0800 - Critical CHICKEN WINGS noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Corrected During Inspection Critical CRAB SOUP hot holding at improper temperatures.
  • 1570 - The door gasket to the WALK-IN FREEZER is in poor repair.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: FRY BASKET..
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GRILL AND TABLE.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGRIDIENT BINS AND SHELVES UNDER MATS AT BAR.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: CHEF KNIFE.
  • 3170 - WALLS IN KITCHEN AND HANDSINK IN EMPLOYEE RESTROOM AND CEILING IN MEN'S RESTROOM not maintained in good repair
  • 3220 - Mops not hung up to air dry.
  • 3340 - Critical Containers of 409 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 20, 2008Routine66Details / Comments
  • 0220 - Critical The PERSONNEL is drinking from a container in the food preparation area without a straw.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. KNIFE WEDGED UNDER CUTTING BOARD.
  • 0580 - Corrected During Inspection Damaged single-use gloves still in use.
  • 0690 - PURSE STORED ON SODA SYRUPS.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) SALSA in the refrigerator, the food should have been discarded 4 DAYS ago.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARD AT MAKE UNIT.
  • 1800 - The nonfood contact surface of the MOPSINK has accumulations of grime and debris.
  • 3180 - FLOORS IN KITCHEN noted in need of cleaning.
August 28, 2008Routine35Details / Comments
  • 0470 A 4 - Corrected During Inspection CHICKEN CONTAINERS OBSERVED INSIDE OF OTHER CHICKEN CONTAINERS IN WALK-IN FREEZER.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKETS.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. BAR SINK.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: TONGS.
  • 2000 - REFRIGERATOR RACKS AND LEXAN PAN LIDwere found stored on floor.
May 19, 2008Routine22Details / Comments
  • 1570 - The door gasket to the TRUE FREEZER is in poor repair.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: TONGS, SPATULA AND FLIPPER.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the BAR.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
April 25, 2008Routine13Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical SLICED TOMATOES cold holding at improper temperatures
  • 1750 - Corrected During Inspection Single-service items were observed reused.
March 31, 2008Follow-up11Details / Comments
  • 1570 - MAKE UNIT DIVIDERS observed in a state of disrepair and damaged.
  • 1730 - STRAINERS AND SPATULAS observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DIRTY DISH TABLE AND SPRAY HOSE.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level ICE BIN AND SODA MACHINE AT SODA MACHINE is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3100 - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 3170 - Repeat COVING IN KITCHEN is not maintained in good repair
  • 3180 - CEILING FAN, FLOOR AT BAR, VENT COVER IN RR, LIGHT FIXTURE OVER DISH MACHINE AND CEILINGS IN DINING ROOM noted in need of cleaning.
  • 3290 - Corrected During Inspection SCRAPER noted to be stored in such a way that it is contaminating equipment.
February 27, 2008Routine18Details / Comments
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
  • 0480 - Unlabeled food containers.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. CASES OF BREAD IN WALK-IN FREEZER.
  • 0800 - Corrected During Inspection Critical CHICKEN WINGS noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 2 - Corrected During Inspection Critical SLICED TOMATOES AND CHEESE cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  • 1100 - Corrected During Inspection The food contact surface of the METAL PAN is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat HANDSINK AND PAPER TOWEL DISPENSER IN EMPLOYEE RESTROOM observed in a state of disrepair and damaged.
  • 1570 - Repeat The door gasket of the TRUE (2) RIR is damaged.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: SEVERAL TONGS.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CABINETS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF ICE MACHINEEQUIPMENT SHELVINGPREP TABLESSAUCE SHELVESINTERIOR OF REFRIGERATORS/FREEZERSDRY INGRIDIENT BINS.
  • 1790 - Repeat The (cavity, door seal) of the microwave ovens are observed soiled.
  • 1800 - The nonfood contact surface of the MOPSINK has accumulations of grime and debris.
  • 2000 - Repeat PAPER PRODUCTS STORED ON THE FLOOR IN THE EMPLOYEE RESTROOM.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 2310 B - The handwash station in the KITCHEN is being used as a dump station.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - Repeat CEILING TILES AND WALLS IN EMPLOYEE RESTROOM not maintained in good repair. COVING AND WALL BOARD AT THE COOKLINE IS IN POOR REPAIR.
  • 3180 - Repeat ENTIRE FACILITY noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Critical Repeat Container of GLASS CLEANER not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 12, 2008Routine518Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical FOODS IN WIR cold holding at improper temperatures.
December 03, 2007Follow-up11Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0550 - Repeat In-use utensils improperly stored between use. KNIFE STORED ON SOILED CUTTING BOARD.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. DRINK MIXERS.
  • 0760 - Corrected During Inspection Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant CHILI was not reheated to the proper temperature for hot holding.
  • 1400 - The BEV AIR IS LEAKING.
  • 1570 - BEV AIR DOOR was observed in a state of disrepair and damaged.
  • 1580 - The cutting board along the SILVERKING is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - ICE BUCKET was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYERS AND HOODS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SAUCE CONTAINERSALL SURFACES OF THE SILVERKINGALL SHELVINGALL GASKETS.
  • 1790 - Repeat The cavity of the back microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the GRILL TABLE has accumulations of grime and debris.
  • 2000 - Repeat Clean BOWLS AND ICE BUCKET were observed stored with the food-contact surface facing upward.
  • 2010 - Clean WIPING CLOTHS were found stored ABOVE THE TOILET IN THE EMPLOYEE RESTROOM.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
  • 3170 - Repeat LIGHT BULB UNDER HOOD, MISSING CEILING TILES AND RESTROOM DOOR FRAME not maintained in good repair
  • 3180 - Repeat WALLS AND FLOORS THROUGHOUT FACILITY noted in need of cleaning.
  • 3340 - Critical Container of 409 not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 15, 2007Routine319Details / Comments
  • 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.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: CHICKEN WINGS AND SPICE CONTAINER.
  • 0570 - Wiping cloths improperly stored between use.
  • 0690 - Corrected During Inspection MIXERS STORED IN DRINK ICE.
  • 1570 - Repeat The door gasket of the WALK-IN FREEZER is damaged.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: WEDGE SLICER.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GAKSETS IN THE SILVERKING UNIT.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 2000 - Corrected During Inspection Repeat Clean PLASTIC TUB AND SINGLE SERVICE ITEMS observed stored with the food-contact surface facing upward.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - CEILING TILES not maintained in good repair
  • 3180 - Repeat FLOORS UNDER EQUIPMENT noted in need of cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
August 10, 2007Routine213Details / Comments
  • 0240 - Employee observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. CASES OF OIL.
  • 0820 - Corrected During Inspection Critical LIQUID EGG WASH cold holding at improper temperatures (71*F).
  • 0820 - Corrected During Inspection Critical SILVER KING UNIT cold holding at improper temperatures (62*F).
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the MCCALL MEAT DRAWERS.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKET
  • 1730 - FRY BASKETS AND CHIPPED PLATE 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: INTERIOR OF ICE MACHINE.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CANINETS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GASKETS, OLIVE OIL CONTAINER, SAUCE SHELF, SODA GUN HOLDER AND HOOD SYSTEM.
  • 2000 - SINGLE SERVICE ITEMS were observed stored unprotected IN THE KITCHEN.
  • 2000 - CHEMICALS FOUND STORED ON THE FLOOR.
  • 2000 - ICE BUCKET observed stored with the food-contact surface facing upward.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2750 - GREASE BARREL IN NEED OF CLEANING.
  • 3170 - RECEPTACLE, CEILING TILES AND WALLS not maintained in good repair
  • 3180 - WALLS AND FLOORS UNDER EQUIPMENT noted in need of cleaning.
  • 3290 - PLUNGER STORED ON DRY STORAGE SHELF.
May 03, 2007Routine416Details / Comments
  • 0770 - Repeat Frozen foods not maintained frozen IN THE REACH IN FREEZER.
  • 0820 - Corrected During Inspection Critical Repeat CRAB MEAT COLD HOLDING AT IMPROPER TEMPERATURE.
  • 0820 - Corrected During Inspection Critical Repeat CHILI hot holding at improper temperatures.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the McCALL COOLER.
  • 1570 - Repeat The door gasket of the WALK IN FREEZER is damaged.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  • 1570 - Repeat DOOR FRAME AND TOP EDGE OF THE WALK IN FREEZER DOOR WERE observed in a state of disrepair and damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD.
  • 2720 - Corrected During Inspection Repeat GREASE container was open or uncovered.
  • 3660 - Repeat Establishment operating without a valid permit.
August 30, 2006Follow-up16Details / Comments
  • 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 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Employee observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 C - Bowl or utensil without handle used to dispense food.
  • 0470 - Critical Unwrapped or uncovered food in the WALK IN REFRIGERATOR.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Unlabeled food containers. DRY INGREDIENTS.
  • 0570 - Wiping cloths improperly stored between use. NO ESTABLISHED WIPING BUCKETS.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. WIF
  • 0770 - Frozen foods not maintained frozen IN THE REACH IN FREEZER.
  • 0820 - Critical CHICKEN WINGS cold holding at improper temperatures.
  • 0820 - Critical FOODS hot holding at improper temperatures.
  • 0830 - Critical The REWRAPPED, REFROZEN, AND PREPPED FOODS in the freezer WERE not properly LABELED AND dated for disposition.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed MILK BASED PRODUCTS in the refrigeration unit was not properly dated for disposition after opening.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) COLE SLAW in the refrigerator, the food should have been discarded 12 DAYS ago.
  • 1060 - The nonfood contact surface of the FLIPPED OVER CRATES USED FOR STORAGE SHELVES AND FOIL STORAGWE SHELF LINER ARE not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the BAR COOLER.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. USING QUATS AT THE BAR.
  • 1560 - BEER STORAGE RACKS IN THE WIR ARE NOT elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - DOOR FRAME AND TOP EDGE OF THE WALK IN FREEZER DOOR WERE observed in a state of disrepair and damaged.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1570 - The door gasket of the WALK IN FREEZER is damaged.
  • 1600 - The EXTERIOR surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  • 1730 - SPATULA 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: INTERIOR SURFACE OF ICE MACHINE AND THE MEAT SLICER.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: SIDES AND LOWER COMPARTMENTS OF THE DEEP FRYERS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, EXHAUST HOOD, INTERIOR SURFACES OF THE COLD HOLDING UNITS, COLD HOLDING UNIT DOOR GASKETS, HAND HELD MIXER, AND SINGLE BURNER PLATE.
  • 1800 - The nonfood contact surface of the MOP SINK AND CLEANING GEAR ESPECIALLY THE DUST PAN HAVE accumulations of grime and debris.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREP TABLE SURFACES IN THE COOK'S AREA.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. BAR
  • 2000 - Clean BOWLS were observed stored with the food-contact surface facing upward.
  • 2310 B - The handwash station IN THE BACK AREA is being used for purposes other than washing hands.
  • 2350 ii - Plumbing connections under the BAR HAND SINK are leaking.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2830 - Floor wall juncture BEHIND THE DISHWASHER HAS BROKEN LOOSE.
  • 2830 - Floor and wall juncture in COOK'S AREA ALONG THE NEW WALL not sealed.
  • 2890 - Light bulb in FOOD PREP AREA not shielded, coated, or otherwise shatter-resistent.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the BAR AND PREP AREA.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 20 foot candles of light was noted in the DISHWASHING AREA.
  • 3170 - LIGHT FIXTURE IN EXHAUST HOOD, LIGHT FIXTURE IN FOOD PREP AREA, AND WALL IN THE EMPLOYEE BATHROOM ARE not maintained in good repair
  • 3180 - Repeat FLOORS IN BOTH WALK IN UNITS, FLOORS IN FOOD PREP AREA, WALLS AROUND AND BEHIND THE TRASH CANS, WALLS BEHIND EQUIPMENT, VENT SCREEN ON THE ICE MACHINE, AND EXHAUST VENT COVERS IN THE BATHROOMS noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained. PREP AREA.
  • 3270 - Methods are not being used to control pests. NUMEROUS FLIES IN THE PREP AREA.
  • 3490 - PERSONAL GEAR MIXED WITH FOOD EQUIPMENT IN BAR.
  • 3660 - Establishment operating without a valid permit.
August 08, 2006Routine1031Details / Comments
No violation noted during this evaluation. April 09, 2006Follow-up00Details / Comments
  • 0470 A 4 - Critical Raw chicken stored over raw beef and raw shrimp in the reach-in cooler.
  • 0610 - Repeat Containers of food stored on the floor by the food delivery employee.
  • 0790 - Corrected During Inspection Improper method used to thaw RAWTURKEY in a container of stagnant water.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the McCALL FISH/MEAT DRAWERS.
  • 1570 - RESTROOM DOOR, SERVING CART CASTER (wheel), and REACH-IN GLASS COKE COOLER were observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE COMPARTMENT, and the TOASTER.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS, EXTERIOR SURFACES OF THE FRYERS, MOP SINK, RESTROOM VENTILATION COVERS, and the VENTILATION HOOD FILTERS.
  • 1780 - Critical Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1790 - The food contact equipment surface of the MICROWAVE OVEN and the REFRIGERATION COMPARTMENTS are observed soiled with accumulations of grime and debris.
  • 2020 - EATING UTENSILS were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2720 - Dumpster container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - RESTROOM CEILING TILES are not maintained in good repair.
  • 3180 - KITCHEN'S FLOORS & WALLS are noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
  • 3240 - Handwashing facilities in the kitchenware unclean.
  • 3330 - Corrected During Inspection Critical Working containers of BLEACH SANITIZERis not properly labeled.
  • 3340 - Corrected During Inspection Critical Containers of SPRAY CLEANERS & BLEACH are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 23, 2006Routine513Details / Comments
  • 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
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters.
  • 1800 - The nonfood contact surface of therefrigerations gaskets has accumulations of grime and debris.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the handsink
September 13, 2005Routine05Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust hood filters.
  • 1800 - The nonfood contact surface of the espresso machine has accumulations of grime and debris.
  • 2790 - The indoor ceiling material located at new restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3030 - Corrected During Inspection No continuous towel system that supplies the user with a clean towel has been provided.
May 24, 2005Routine13Details / Comments
  • 0470 - Corrected During Inspection Critical DRAIN FROM SPRAY GUN BAR HOLSTER DRAINING THROUGH CUSTOMER CONSUMABLE ICE.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. WALK-IN REFRIGERATOR
  • 0820 - Corrected During Inspection Critical TUNA SALAD cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the ICE MACHINE is less than twice the diameter of the water supply inlet.
  • 3170 - DOOR FRAME OF WALK-IN FREEZER is not maintained in good repair
January 26, 2005Routine42Details / Comments
  • 3090 - There is no ventilation system in the rear bathroom.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods STEAK MEAT AND DELI MEATS in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops not hung up to air dry.
  • 1330 - There is no data plate on the warewashing machine.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (CEILING VENT TO ROOF IN REAR ROOM)
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (WALK-IN FREEZER)
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. (OVER 200PPM IN WIPING BUCKET)
  • 2020 - Unwrapped forks were not stored IN DISHWASHING AREA with the handles up.
  • 1320 - There was no temperature measuring device located in the COCA-COLA REFRIGERATOR AND SEVERAL FREEZERS. (REFRIGERATOR CORRECTED DURING INSPECTION)
  • 1400 - The WALK-IN REFRIGERATOR CONDENSOR/MOTOR HAS ACCUMULATED ICE BUILD UP.
  • 1570 - The door gasket of the WALK-IN FREEZER is damaged.
  • 0480 - Unlabeled food containers. (SQUEEZE BOTTLES).
  • 3180 - FLOORS UNDER EQUIPMENT, IN CORNERS AND AROUND THE WHEELS OF EQUIPMENT noted in need of cleaning.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: UTENSIL STORAGE BIN NEAR DISHWASHER.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
October 08, 2004Routine313Details / Comments
  • 1720 - No chemical sanitizing test kit being used for the bar's 3-compartment sink to ensure the chemical sanitizing solution used is at the proper concentration.
  • 0550 - Dispensing utensil (ICE SCOOP) improperly stored between uses with the handle of the scoop stored in the ice.
  • 1100 - The food contact surface of the MEAT SLICER'S CUTTING BLADE, and the SHELVING IN THE WALK-IN COOLER are not smooth and easily cleanable due to slight rust on the surfaces (slight rust on the shelving).
  • 3170 - WALLS located where the old toilet paper holders were mounted in both the Men's & Ladies restrooms are not maintained in good repair due to screw holes not being sealed. LIGHT in the walk-in cooler is observed in disrepair.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: METAL FOOD PANS
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: TRASH CONTAINERS.
May 20, 2004Pre-Opening06Details / Comments

June 02, 2009 (Follow-up)



Violations:
  • 1570 - Repeat The light shield over the 3-compartment sink was observed in a state of disrepair and damaged.
    Replace the light shield with one in good repair.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:VENTILATION HOOD/FILTERS
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Dust accumulations observed on the ceiling tiles surrounding the ceiling intake and exhaust HVAC vents.
    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 - Repeat Dust discharge observed emanating from the ceiling HVAC intake and exhaust ducts.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
Comments:
PERMIT RENEWAL ISSUED

May 22, 2009 (Routine)



Violations:
  • 0470 A 4 - Exposed rolls of paper towels placed on the dining room tables for customer use.
    Store the napkins on each table in an approved dispenser so as to protect the single-use products from possible cross-contamination.
  • 0570 - Corrected During Inspection Heavily soiled dry wiping cloths in use.
    Replace dry wiping cloths once visibly soiled or store them in the sanitizing solution between uses. Wiping cloths shall be free of food debris and visible soil.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in freezer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1320 - There was no temperature measuring device located in all kitchen and bar refrigeration and freezer compartments.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kits provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit and a chlorine test kit for both the food prep area and the bar so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Kitchen handsink basin stopper, light shield over the 3-compartment sink, and the kitchen handsink towel dispenser were observed in a state of disrepair and damaged.
    Repair or replace the handsink stopper and paper towel dispenser with ones in good repair.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:VENTILATION HOOD/FILTERS, EXTERIOR TOPS OF EQUIPMENT, EXTERIOR SURFACES OF GRILL/FRYERS, COUNTER UNDER THE GRILL, EXTERIOR SURFACES OF THE FLOUR/CHICKEN BATTER/SUGAR CONTAINERS, and ALL LOWER SHELVING.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: STAINLESS STEEL COUNTER TOPS & CUTTING BOARD.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2720 - The waste grease container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the dumpsters and waste grease container outside the facility.
    The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
  • 2750 - Accumulations of grease on the exterior surfaces of the waste grease container.
    Keep the exterior surfaces of the waste containers clean.
  • 3180 - Repeat All kitchen walls (including behind fryers), ceiling tiles& light shields surrounding the ceiling HVAC intake/exhausts vents, floor under the kitchen equipment, walk-in cooler/freezer, & behind the ice machine, and the restroom ceiling vents were 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 - Dust discharge observed emanating from the ceiling HVAC intake and exhaust ducts.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
  • 3260 - Employee clothing stored on lower shelf with unused plastic take-out bags.
    Store employee clothing in a location separate from food and equipment.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer in the kitchen and bar wiping cloth buckets was too high. (measured at >200 ppm).
    Maintain 50 ppm chlorine sanitizer concentration level.
Comments:
Permit renewal not issued at this time. Correct all cited violations before the follow-up inspection for permit renewal takes place.

March 23, 2009 (Routine)



Violations:
  • 0690 - Employee jacket stored on food storage shelf.
    Protect food from miscellaneous sources of contamination.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Fryer baskets.
    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: Hood system and fryer backsplashes.
    Clean and sanitize these surfaces for food contact.
  • 1780 E - Surfaces of the soda gun in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
    Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 3170 - Repeat Coving at mopsink and ceiling tiles not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Wall at mopsink, floor behind cookline and vent on wing 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.
Comments:
Discussed violations and corrective actions with CFMs.

November 20, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection 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 - 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.
  • 0800 - Critical CHICKEN WINGS noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F 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.
  • 0820 A 1 - Corrected During Inspection Critical CRAB SOUP hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1570 - The door gasket to the WALK-IN FREEZER is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: FRY BASKET..
    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: GRILL AND TABLE.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGRIDIENT BINS AND SHELVES UNDER MATS AT BAR.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: CHEF KNIFE.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3170 - WALLS IN KITCHEN AND HANDSINK IN EMPLOYEE RESTROOM AND CEILING IN MEN'S RESTROOM not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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 - Critical Containers of 409 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Cracked sink at bar being replaced. Wall board to be replaced in kitchen. Discussed violations with CFM.

August 28, 2008 (Routine)



Violations:
  • 0220 - Critical The PERSONNEL is drinking from a container in the food preparation area without a straw.
    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.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. KNIFE WEDGED UNDER CUTTING BOARD.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0580 - Corrected During Inspection Damaged single-use gloves still in use.
    Discard gloves when damaged.
  • 0690 - PURSE STORED ON SODA SYRUPS.
    Protect food from miscellaneous sources of contamination.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) SALSA in the refrigerator, the food should have been discarded 4 DAYS ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARD AT MAKE UNIT.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the MOPSINK has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - FLOORS IN 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:
Some corrective action take during inspection. Correct remaining violations promptly.

May 19, 2008 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection CHICKEN CONTAINERS OBSERVED INSIDE OF OTHER CHICKEN CONTAINERS IN WALK-IN FREEZER.
    Store food in packages, covered containers, or wrappings.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKETS.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. BAR SINK.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: TONGS.
    Clean and sanitize these surfaces for food contact.
  • 2000 - REFRIGERATOR RACKS AND LEXAN PAN LIDwere found stored on floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
This is last follow-up inspection after revocation. All documentation has been maintained. Training logs must be continued. Facility will return to its normal inspection schedule. Health Permit renewal issued.

April 25, 2008 (Routine)



Violations:
  • 1570 - The door gasket to the TRUE FREEZER is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: TONGS, SPATULA AND FLIPPER.
    Clean and sanitize these surfaces for food contact.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the BAR.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3220 - Corrected During Inspection 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.
Comments:
This is the second follow-up inspection following revocation. Facility is maintaining well. All logs are being kept up to date.

March 31, 2008 (Follow-up)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical SLICED TOMATOES cold holding at improper temperatures
    FOOD VOLUNTARILY DISCARDED.
  • 1750 - Corrected During Inspection Single-service items were observed reused.
    Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Corrective action taken during inspection. Training logs, temperature charts and cleaning schedules are being maintained. Second revocation follow-up will be conducted next month.

February 27, 2008 (Routine)



Violations:
  • 1570 - MAKE UNIT DIVIDERS observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - STRAINERS AND SPATULAS observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DIRTY DISH TABLE AND SPRAY HOSE.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level ICE BIN AND SODA MACHINE AT SODA MACHINE is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 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.
  • 3100 - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3170 - Repeat COVING IN KITCHEN is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - CEILING FAN, FLOOR AT BAR, VENT COVER IN RR, LIGHT FIXTURE OVER DISH MACHINE AND CEILINGS IN DINING 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.
  • 3290 - Corrected During Inspection SCRAPER noted to be stored in such a way that it is contaminating equipment.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Requirements set forth in the Revocation Hearing held on February 25, 2008 have been met thus far. Training logs, temperature charts and cleaning schedules have been started and must be maintained. Follow-up inspection will be conducted next month to insure compliance. Facility may re-open.

February 12, 2008 (Routine)



Violations:
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
    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.
  • 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. CASES OF BREAD IN WALK-IN FREEZER.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0800 - Corrected During Inspection Critical CHICKEN WINGS noted not being adequately cooled to prevent the growth of harmful bacteria.
    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.
  • 0820 2 - Corrected During Inspection Critical SLICED TOMATOES AND CHEESE cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOODS 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.
  • 1100 - Corrected During Inspection The food contact surface of the METAL PAN is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Repeat HANDSINK AND PAPER TOWEL DISPENSER IN EMPLOYEE RESTROOM observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket of the TRUE (2) RIR is damaged.
    Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: SEVERAL TONGS.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CABINETS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF ICE MACHINEEQUIPMENT SHELVINGPREP TABLESSAUCE SHELVESINTERIOR OF REFRIGERATORS/FREEZERSDRY INGRIDIENT BINS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - Repeat The (cavity, door seal) of the microwave ovens are observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surface of the MOPSINK 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.
  • 2000 - Repeat PAPER PRODUCTS STORED ON THE FLOOR IN THE EMPLOYEE RESTROOM.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2310 B - The handwash station in the KITCHEN is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 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.
  • 3170 - Repeat CEILING TILES AND WALLS IN EMPLOYEE RESTROOM not maintained in good repair. COVING AND WALL BOARD AT THE COOKLINE IS IN POOR REPAIR.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat ENTIRE FACILITY noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Critical Repeat Container of GLASS CLEANER not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Certified Food Manager has recently expired. Inadequate cooling was believed to be the cause of the elevated temperature in the walk-in. During the inspection, it was observed that the dish machine did not drain after all cycles had completed. Dish machine company has been contacted to insure dish machine is a recycling unit. No training logs were produced at the time of the visit. Although some corrective action was taken during the inspection, numerous repeat and critical violations were observed. A follow-up inspection will be scheduled.

December 03, 2007 (Follow-up)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical FOODS IN WIR cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. SEE COMMENTS
Comments:
Walk-in refrigerator compressor went down today at approx. 11 am and maintenance was on-site during inspection repairing the unit. Foods were relocated to the walk-in freezer to rapidly bring the temperatures down to 41*F. Foods will be stored in other refrigeration units maintaining 41*F or below until the walk-in is holding proper temperature. A new kitchen manager has been hired to insure proper training of all food employees. Facility has corrected majority of previous violations and will return to normal inspection schedule.

November 15, 2007 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0470 - Corrected During Inspection Critical Repeat 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.
  • 0550 - Repeat In-use utensils improperly stored between use. KNIFE STORED ON SOILED CUTTING BOARD.
    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 - Repeat 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. DRINK MIXERS.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0760 - Corrected During Inspection Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant CHILI was not reheated to the proper temperature for hot holding.
    Reheat commercially processed RTE food for hot holding to 135F or above.
  • 1400 - The BEV AIR IS LEAKING.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1570 - BEV AIR DOOR was observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting board along the SILVERKING is 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 - ICE BUCKET was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYERS AND HOODS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SAUCE CONTAINERSALL SURFACES OF THE SILVERKINGALL SHELVINGALL GASKETS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - Repeat The cavity of the back microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surface of the GRILL TABLE 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.
  • 2000 - Repeat Clean BOWLS AND ICE BUCKET were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2010 - Clean WIPING CLOTHS were found stored ABOVE THE TOILET IN THE EMPLOYEE RESTROOM.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2720 - 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.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3170 - Repeat LIGHT BULB UNDER HOOD, MISSING CEILING TILES AND RESTROOM DOOR FRAME not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat WALLS AND FLOORS THROUGHOUT FACILITY 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 Container of 409 not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Several repeat violations observed. A Notice of Violation will be issued and a follow-up inspection will be scheduled. All violations must be corrected prior to that time.

August 10, 2007 (Routine)



Violations:
  • 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.
  • 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.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: CHICKEN WINGS AND SPICE CONTAINER.
    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.
  • 0690 - Corrected During Inspection MIXERS STORED IN DRINK ICE.
    Protect food from miscellaneous sources of contamination.
  • 1570 - Repeat The door gasket of the WALK-IN FREEZER is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: WEDGE SLICER.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GAKSETS IN THE SILVERKING UNIT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The cavity 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.
  • 2000 - Corrected During Inspection Repeat Clean PLASTIC TUB AND SINGLE SERVICE ITEMS observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 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. DUMPSTER COMPANY HAS BEEN CONTACTED TO REPLACE DUMPSTERS ABD FACILITY PLANS TO CLEAN THE AREA AT THAT TIME.
  • 3170 - CEILING TILES not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS UNDER EQUIPMENT noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Corrected During Inspection 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.
Comments:
Improvements have been made. Corrective action taken during inspection. Maintenance issues are still being actively addressed. Correct all violations prior to next inspection.

May 03, 2007 (Routine)



Violations:
  • 0240 - Employee 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 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.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
    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. CASES OF OIL.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical LIQUID EGG WASH cold holding at improper temperatures (71*F).
    VOLUNTARILY DISCARDED DURING INSPECTION. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical SILVER KING UNIT cold holding at improper temperatures (62*F).
    ALL FOOD WAS RELOCATED TO A UNIT MAINTAINING 41*F. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the MCCALL MEAT DRAWERS.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKET
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
  • 1730 - FRY BASKETS AND CHIPPED PLATE was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the EQUIPMENT 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: INTERIOR OF ICE MACHINE.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CANINETS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GASKETS, OLIVE OIL CONTAINER, SAUCE SHELF, SODA GUN HOLDER AND HOOD SYSTEM.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - SINGLE SERVICE ITEMS were observed stored unprotected IN THE KITCHEN.
    Store items in the original protective package to protect from contamination until used.
  • 2000 - CHEMICALS FOUND STORED ON THE FLOOR.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - ICE BUCKET observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
  • 2750 - GREASE BARREL IN NEED OF CLEANING.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3170 - RECEPTACLE, CEILING TILES AND WALLS not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - WALLS AND FLOORS UNDER EQUIPMENT noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3290 - PLUNGER STORED ON DRY STORAGE SHELF.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Corrective action was taken on nearly all critical violations. The draft system is to be removed from the walk-in refrigerator which will then receive a face-lift. Cleaning schedules, training and temperature logs should be started immediately. CFM is taking June refresher course. Crates are not to be used for storage or shelving. Correct all violations prior to next inspection. Health Permit renewal issued.

August 30, 2006 (Follow-up)



Violations:
  • 0770 - Repeat Frozen foods not maintained frozen IN THE REACH IN FREEZER.
    Ensure frozen food is maintained frozen.
  • 0820 - Corrected During Inspection Critical Repeat CRAB MEAT COLD HOLDING AT IMPROPER TEMPERATURE.
    COOK WAS UNABLE TO STATE HOW LONG IT HAD BEEN IN THE DISPLAY PREP AND TOOK CORRECTIVE ACTION BY DISCARDING THE CRAB MEAT.
  • 0820 - Corrected During Inspection Critical Repeat CHILI hot holding at improper temperatures.
    CHILI WAS rapidly reheated to 165F and REPLACED INTO A CLEAN CONTAINER AND ON THE HOT HOLDING LINE.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the McCALL COOLER.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the WALK IN FREEZER is damaged.
    THE WIF DOOR GASKET WILL BE REPAIRED WHEN THE DOOR IS REPAIRED.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
    UNUSED EQUIPMENT IS SCHEDULED TO BE REMOVED WITHIN THE WEEK.
  • 1570 - Repeat DOOR FRAME AND TOP EDGE OF THE WALK IN FREEZER DOOR WERE observed in a state of disrepair and damaged.
    WORK ORDERS HAVE BEEN SUBMITTED TO HAVE THE REPAIRS COMPLETED: REACH IN FREEZER-TEMPERATURE, INTERIOR SURFACES OF THE FLOOR IN THE WIR, DOOR TO THE WIF, AND EXTERIOR SURFACES AROUND THE BOTTOM EDGE OF THE WIR DOOR.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2720 - Corrected During Inspection Repeat GREASE container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3660 - Repeat Establishment operating without a valid permit.
    OWNER IS REQUIRED TO NOTIFY THE HEALTH DEPARTMENT AND REAPPLY FOR A PERMIT WHEN THERE IS A NAME CHANGE OR OWNER CHANGE. COMPLETE A NEW APPLICATION TO receive a permit to operate from the health department.
Comments:
Major positive changes. Facility went from 10 critical and 31 non critical violations to 1 critical and 6 non critical violations. CFM will submit new application on 8-31-06. Facility will return to the routine inspection schedule. Great job by all employees.

August 08, 2006 (Routine)



Violations:
  • 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 - 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 - Critical Employee 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.
  • 0450 C - Bowl or utensil without handle used to dispense food.
    Use utensil with handle to dispense food.
  • 0470 - Critical Unwrapped or uncovered food in the WALK IN REFRIGERATOR.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 0480 - Unlabeled food containers. DRY INGREDIENTS.
    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.
  • 0570 - Wiping cloths improperly stored between use. NO ESTABLISHED WIPING BUCKETS.
    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. WIF
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0770 - Frozen foods not maintained frozen IN THE REACH IN FREEZER.
    Ensure frozen food is maintained frozen.
  • 0820 - Critical CHICKEN WINGS cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical FOODS hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The REWRAPPED, REFROZEN, AND PREPPED FOODS in the freezer WERE not properly LABELED AND dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed MILK BASED PRODUCTS in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) COLE SLAW in the refrigerator, the food should have been discarded 12 DAYS ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. DISCARDED DURING INSPECTION.
  • 1060 - The nonfood contact surface of the FLIPPED OVER CRATES USED FOR STORAGE SHELVES AND FOIL STORAGWE SHELF LINER ARE not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the BAR COOLER.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. USING QUATS AT THE BAR.
    Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. FACILITY HAS BLEACH TEST STRIPS FOR THE DISHWASHER.
  • 1560 - BEER STORAGE RACKS IN THE WIR ARE NOT elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1570 - DOOR FRAME AND TOP EDGE OF THE WALK IN FREEZER DOOR WERE observed in a state of disrepair and damaged.
    Repair the DOOR FRAME AND TOP EDGING OF THE DOOR 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.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - The door gasket of the WALK IN FREEZER is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1600 - The EXTERIOR surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning TO AT LEAST EVERY 24 HOURS to maintain unit performance.
  • 1730 - SPATULA was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the EQUIPMENT 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: INTERIOR SURFACE OF ICE MACHINE AND THE MEAT SLICER.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: SIDES AND LOWER COMPARTMENTS OF THE DEEP FRYERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, EXHAUST HOOD, INTERIOR SURFACES OF THE COLD HOLDING UNITS, COLD HOLDING UNIT DOOR GASKETS, HAND HELD MIXER, AND SINGLE BURNER PLATE.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the MOP SINK AND CLEANING GEAR ESPECIALLY THE DUST PAN 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.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREP TABLE SURFACES IN THE COOK'S AREA.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. BAR
    REATTACH THE HOSE FOR PROPER DISPENSING OF THE QUAT SANITIZER.
  • 2000 - Clean BOWLS were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 B - The handwash station IN THE BACK AREA is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - Plumbing connections under the BAR HAND SINK are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2830 - Floor wall juncture BEHIND THE DISHWASHER HAS BROKEN LOOSE.
    REPLACE THE COVING.
  • 2830 - Floor and wall juncture in COOK'S AREA ALONG THE NEW WALL not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2890 - Light bulb in FOOD PREP AREA not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the BAR AND PREP AREA.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 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.
  • 3080 - Less than 20 foot candles of light was noted in the DISHWASHING AREA.
    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
  • 3170 - LIGHT FIXTURE IN EXHAUST HOOD, LIGHT FIXTURE IN FOOD PREP AREA, AND WALL IN THE EMPLOYEE BATHROOM ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS IN BOTH WALK IN UNITS, FLOORS IN FOOD PREP AREA, WALLS AROUND AND BEHIND THE TRASH CANS, WALLS BEHIND EQUIPMENT, VENT SCREEN ON THE ICE MACHINE, AND EXHAUST VENT COVERS IN THE BATHROOMS 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 - Repeat Handwashing facilities are unclean and not maintained. PREP AREA.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Methods are not being used to control pests. NUMEROUS FLIES IN THE PREP AREA.
    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. MANAGER HAS DISCUSSED OPTIONS WITH THEIR PEST CONTROL SERVICES ON HOW TO CONTROL THE FLIES. SANITATION IS THE NUMBER ONE CONTROL MEASURE.
  • 3490 - PERSONAL GEAR MIXED WITH FOOD EQUIPMENT IN BAR.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 3660 - Establishment operating without a valid permit.
    OWNER IS REQUIRED TO NOTIFY THE HEALTH DEPARTMENT AND REAPPLY FOR A PERMIT WHEN THERE IS A NAME CHANGE OR OWNER CHANGE. COMPLETE A NEW APPLICATION TO receive a permit to operate from the health department.
Comments:
Informed the General Manager that all renovations and/or changes must be submitted to the Health Department prior to any work being done. Discussed the cleaning schedule, temperature logs, and training records with the manager on duty. Correct all critical violations immediately and all remaining violations as soon as possible. Follow up inspection has been scheduled.

April 09, 2006 (Follow-up)

Comments:
No other violations observed during this inspection. PERMIT RENEWAL will be issued in May 2006 once the permit renewal application and fee have been submitted to the Chesapeake Health Department.

March 23, 2006 (Routine)



Violations:
  • 0470 A 4 - Critical Raw chicken stored over raw beef and raw shrimp in the reach-in cooler.
    Store raw animal foods in ascending order according to cooking temperatures. The higher the cooking temperatures the lower the raw animal food is stored in the refrigeration compartment.
  • 0610 - Repeat Containers of food stored on the floor by the food delivery employee.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper method used to thaw RAWTURKEY in a container of stagnant water.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the McCALL FISH/MEAT DRAWERS.
    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 - RESTROOM DOOR, SERVING CART CASTER (wheel), and REACH-IN GLASS COKE COOLER were observed in a state of disrepair and damaged.
    Repair or replace the broken equipment.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE COMPARTMENT, and the TOASTER.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS, EXTERIOR SURFACES OF THE FRYERS, MOP SINK, RESTROOM VENTILATION COVERS, and the VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1790 - The food contact equipment surface of the MICROWAVE OVEN and the REFRIGERATION COMPARTMENTS are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the equipment every 24 hours.
  • 2020 - EATING UTENSILS were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2720 - Dumpster 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.
  • 3170 - RESTROOM CEILING TILES are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - KITCHEN'S FLOORS & WALLS 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.
  • 3220 - Mop 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 in the kitchenware unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3330 - Corrected During Inspection Critical Working containers of BLEACH SANITIZERis 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 - Corrected During Inspection Critical Containers of SPRAY CLEANERS & BLEACH are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Have food deliveries placed on top of pallats or inverted soda crates in order to eliminate the containers of food items being temporarily stored on the floor. In addition, separate the refrigerated foods from the non-refrigerated foods so the refrigerated foods can be immediately stored in the refrigeration unit. Develop and implement an employee training log, a comprehensive cleaning schedule, and a food temperature log. Food temperature logs are to be taken every two (2) hours. A Notice of Violation (NOV) has been issued. Correct all violations before the follow-up inspection takes place.

September 13, 2005 (Routine)



Violations:
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of therefrigerations gaskets 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.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the handsink
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
Overall sanitary condition during this inspection was good.

May 24, 2005 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust hood filters.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the espresso machine 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 ceiling material located at new restroom 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
  • 3030 - Corrected During Inspection No continuous towel system that supplies the user with a clean towel has been provided.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

January 26, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical DRAIN FROM SPRAY GUN BAR HOLSTER DRAINING THROUGH CUSTOMER CONSUMABLE ICE.
    REMOVE DRAIN AND RELOCATE TO AN APPROVED SANITARY DRAIN OR A BUCKET.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. WALK-IN REFRIGERATOR
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical TUNA SALAD cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS 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.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the ICE MACHINE is less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3170 - DOOR FRAME OF WALK-IN FREEZER is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 08, 2004 (Routine)



Violations:
  • 3090 - There is no ventilation system in the rear bathroom.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 0830 - Critical The prepared ready-to-eat (RTE) foods STEAK MEAT AND DELI MEATS 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.
  • 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.
  • 1330 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (CEILING VENT TO ROOF IN REAR ROOM)
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0610 - 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. (DO NOT USE FLIPPED OVER CRATES FOR STORAGE SHELVES)
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. (OVER 200PPM IN WIPING BUCKET)
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
  • 2020 - Unwrapped forks were not stored IN DISHWASHING AREA with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.(BE SURE TO WEAR GLOVES WHEN WRAPPING SILVERWARE)
  • 1320 - There was no temperature measuring device located in the COCA-COLA REFRIGERATOR AND SEVERAL FREEZERS. (REFRIGERATOR CORRECTED DURING INSPECTION)
    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.
  • 1400 - The WALK-IN REFRIGERATOR CONDENSOR/MOTOR HAS ACCUMULATED ICE BUILD UP.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1570 - The door gasket of the WALK-IN FREEZER is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 0480 - Unlabeled food containers. (SQUEEZE BOTTLES).
    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.
  • 3180 - FLOORS UNDER EQUIPMENT, IN CORNERS AND AROUND THE WHEELS OF EQUIPMENT noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes and kegs preventing its use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: UTENSIL STORAGE BIN NEAR DISHWASHER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
Comments:
Strongly recommend an additional Certified Food Manager for the evening shift.

May 20, 2004 (Pre-Opening)



Violations:
  • 1720 - No chemical sanitizing test kit being used for the bar's 3-compartment sink to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a QUAT chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 0550 - Dispensing utensil (ICE SCOOP) improperly stored between uses with the handle of the scoop stored in the ice.
    (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.
  • 1100 - The food contact surface of the MEAT SLICER'S CUTTING BLADE, and the SHELVING IN THE WALK-IN COOLER are not smooth and easily cleanable due to slight rust on the surfaces (slight rust on the shelving).
    Repair or replace the meat slicer's cutting blade and walk-in cooler shelving 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.
  • 3170 - WALLS located where the old toilet paper holders were mounted in both the Men's & Ladies restrooms are not maintained in good repair due to screw holes not being sealed. LIGHT in the walk-in cooler is observed in disrepair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: METAL FOOD PANS
    (PANS VOLUNTARILY DISCARDED DURING INSPECTION) Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: TRASH CONTAINERS.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Light intensity readings: Bar = 83 foot candles (FC), Food Preparation area = 54 - 80 FC, Ventilation hood = 54 FC, Meat Slicer = 50 FC, Walk In Cooler = 10 FC, Reach In Coolers = 3 - 20 FC (no compartment lights for reach in coolers), and the Dishwashing area = 40 FC. Foods to be supplied by Supreme Foods, PFG, and Old World Provisions. Employee with current ServSafe certificate is registered for the June, 2004 Certified Food Service Manager's class conducted by the Chesapeake Health Department. Fee for the June class is placed on credit. Transfer ServSafe certificate to the Chesapeake Health Department. Call 382-8672 for details. PERMIT ISSUED

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