Damon & Company., 7104 Geo. Wash. Mem. Hwy, Gloucester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Damon & Company.
Address: 7104 Geo. Wash. Mem. Hwy, Gloucester, Virginia
Total inspections: 20
Last inspection: Aug 26, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0140 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  • 0220 - Corrected During Inspection Critical Repeat PERSONNEL drinking from an uncovered container in the food preparation area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 2190 - Repeat When timed, the automatic shut off faucet at the handwashing sink located in the food prep area did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 2810 - Floor or floor covering in the food prep area is not smooth and easily cleanable.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler
  • 3180 - Repeat Floor behind the deep fryers noted in need of cleaning.
August 26, 2009Routine26Details / Comments
  • 0140 - Critical Improper handwashing procedures observed.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table tops and inside top plastic plate in the ice machine.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  • 2190 - When timed, the automatic shut off faucet at the handwashing sink located in the restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 3030 - No disposable towels were provided at the hand washing lavatory in one of the men's restroom.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in one of the females restroom.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
April 17, 2009Routine35Details / Comments
  • 0220 - Critical Repeat Evidence of personnel drinking from an uncovered container in the food preparation area.
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table top.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3180 - Floor behind deep fryer/stove noted in need of cleaning.
January 29, 2009Routine26Details / Comments
  • 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside top front plate to the ice machine.
  • 1800 - Repeat The nonfood contact surface of the filters to the hood have accumulations of grime and debris.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3090 - Repeat Ventilation is not sufficient to keep the ladies restroom free of excessive obnoxious odors
  • 3270 - A few flies present in the food prep area.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
October 31, 2008Routine37Details / 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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1800 - The nonfood contact surface of equipment have accumulations of grime and debris.
  • 3080 - Less than 10 foot candles of light was noted in the storage room and in the walk-in cooler.
  • 3090 - Ventilation is not sufficient to keep females restroom free of excessive obnoxious odors
  • 3170 - Ceiling in the storage room is not maintained in good repair
  • 3180 - Repeat Floor and walls behind/under the deep freezer, stove and grill noted in need of cleaning.
July 08, 2008Routine210Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 2790 - The indoor floor material located in the food prep area under the deep fryers does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 3180 - Floor and wall behind the deep fryers noted in need of cleaning.
April 22, 2008Routine04Details / Comments
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw potentially hazardous foods.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1800 - The nonfood contact surface of the equipment and the inside bottom of the reach-in freezer have accumulations of grime and debris.
February 07, 2008Routine04Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
  • 1750 - Manufacturer containers were observed reused.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area
  • 3180 - Floor in the food prep area noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
December 03, 2007Routine26Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures.
  • 1180 - The food temperature measuring device (degrees F) is not accurate.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  • 3270 - Repeat A few flies present in the food prep area.
  • 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
September 10, 2007Routine33Details / Comments
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
  • 1750 - Manufacturer containers were observed reused.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 3180 - Floors in the food prep and walk-in cooer areas noted in need of cleaning.
  • 3270 - A few flies present in the food prep area.
  • 3380 - Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 12, 2007Routine15Details / Comments
  • 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pan with lids.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
March 20, 2007Routine23Details / Comments
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: tea containers..
  • 0570 - Wiping cloths improperly stored between use.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  • 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
December 13, 2006Routine22Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous food in the refrigeration unit is not properly dated for disposition.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pan with utensils.
  • 1800 - Repeat The nonfood contact surface of the inside bottom of the reach-in freezer has accumulations of grime.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3380 - Corrected During Inspection Critical Wiping sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
September 13, 2006Routine36Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0550 - In-use utensils improperly stored between use.
  • 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures.
  • 1060 - The nonfood contact surface of cardboards in the hood vents are not nonabsorbent, and/or smooth.
  • 1320 - The temperature measuring device located in refrigeration units are not easily readable.
  • 1580 - The cutting board(s) in the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Manufacturer containers were observed reused.
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3090 - Ventilation in the ladies restroom is not sufficient to keep rooms free of excessive obnoxious odors
  • 3270 - A few flies present in the bar room.
June 29, 2006Routine111Details / 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 Employee observed drinking from an uncovered container in the food preparation area.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0760 - Critical Spaghetti meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  • 1750 - Manufacturer containers were observed reused.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
March 29, 2006Routine33Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0800 - Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1800 - Repeat The nonfood contact surface of th @EQUIPMENT has accumulations of grime and debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
January 03, 2006Routine26Details / Comments
  • 0160 - Critical Repeat 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.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on some utensils food contact surfaces
  • 1770 C - Observed accumulations of dirt and food residue in the small refrigerator nonfood-food contact surfaces.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the small refrigerator doors accumulations of grime.
  • 2120 - Critical No hat water in the ladies rest room..
  • 3270 - Repeat A few flies present in the food prep area.
October 26, 2005Routine25Details / Comments
  • 0470 A 4 - Repeat Some foods were stored without being in packages, in covered containers, or wrapped.
  • 1570 - Repeat Door to small refrigerator was observed in a state of disrepair and damaged.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 2790 - The indoor ceiling material located in the storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
August 19, 2005Follow-up06Details / Comments
  • 0160 - Critical Repeat 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 Repeat Evidence of drinking from an uncovered container in the food preparation area.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Some foods were stored without being in packages, in covered containers, or wrapped.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table..
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer.
  • 1790 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of shelves in the store room have accumulations of grime and debris.
  • 2810 - Repeat Some floor tiles are not smooth and easily cleanable.
  • 2830 - Floor in the storage room is not provided with a grid to the drain.
  • 3180 - Repeat Floor noted in need of cleaning.
  • 3270 - A few flies present in the food prep area.
July 07, 2005Routine311Details / 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 Evidence of drinking from an uncovered container in the food preparation area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0790 - Improper methods used to thaw potentially hazardous foods.
  • 1570 - Door to small refrigerator was observed in a state of disrepair and damaged.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: knives holding rack.
  • 1800 - The nonfood contact surface of the shelves have accumulations of grime and debris.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2810 - Some floor tiles are not smooth and easily cleanable.
  • 3180 - Floor in the food prep area noted in need of cleaning.
May 16, 2005Routine214Details / Comments

August 26, 2009 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0220 - Corrected During Inspection Critical Repeat PERSONNEL drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 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 135F.
  • 2190 - Repeat When timed, the automatic shut off faucet at the handwashing sink located in the food prep area did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    Adjust or replace the faucet to provide water tempered to at least 100F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
  • 2810 - Floor or floor covering in the food prep area is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Repeat Floor behind the deep fryers 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.

April 17, 2009 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table tops and inside top plastic plate in the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2190 - When timed, the automatic shut off faucet at the handwashing sink located in the restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    Adjust or replace the faucet to provide water tempered to at least 100F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
  • 3030 - No disposable towels were provided at the hand washing lavatory in one of the men's restroom.
    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
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in one of the females restroom.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Once the fee is paid the new permit will be issued.

January 29, 2009 (Routine)



Violations:
  • 0220 - Critical Repeat Evidence of personnel drinking from an uncovered container in the food preparation area.
    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 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE 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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table top.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Floor behind deep fryer/stove 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:
Cleaning schedules must be posted in the restrooms in accordance with the Gloucester Food Ordinance.

October 31, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
    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 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside top front plate to the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the filters to the hood have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3090 - Repeat Ventilation is not sufficient to keep the ladies restroom free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3270 - A few flies present in the food prep area.
    When pests are found use methods 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.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

July 08, 2008 (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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Less than 10 foot candles of light was noted in the storage room and in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3090 - Ventilation is not sufficient to keep females restroom free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Ceiling in the storage room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor and walls behind/under the deep freezer, stove and grill 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.

April 22, 2008 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2790 - The indoor floor material located in the food prep area under the deep fryers does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 3180 - Floor and wall behind the deep fryers 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:
Once the fee is paid the new permit will be issued.

February 07, 2008 (Routine)



Violations:
  • 0550 - Repeat 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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw potentially hazardous foods.
    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
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the equipment and the inside bottom of the reach-in freezer 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.

December 03, 2007 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 1750 - Manufacturer containers were observed reused.
    Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Floor in the food prep area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 10, 2007 (Routine)



Violations:
  • 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.
  • 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1180 - The food temperature measuring device (degrees F) is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3270 - Repeat A few flies present in the food prep area.
    When pests are found use methods 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.
  • 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 12, 2007 (Routine)



Violations:
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 1750 - Manufacturer containers were observed reused.
    Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - Floors in the food prep and walk-in cooer areas noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - A few flies present in the food prep area.
    When pests are found use methods 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.
  • 3380 - Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 20, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pan with lids.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Once fee is paid the new permit will be issued.

December 13, 2006 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: tea containers..
    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.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 13, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Corrected During Inspection Repeat 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    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: pan with utensils.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the inside bottom of the reach-in freezer has accumulations of grime.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3380 - Corrected During Inspection Critical Wiping sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 29, 2006 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - 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.
  • 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1060 - The nonfood contact surface of cardboards in the hood vents are not 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 - The temperature measuring device located in refrigeration units are not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1580 - The cutting board(s) in the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Repeat Manufacturer containers were observed reused.
    Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3090 - Ventilation in the ladies restroom is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3270 - A few flies present in the bar room.
    When pests are found use methods 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.

March 29, 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 Employee observed drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0760 - Critical Spaghetti meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165F or above within 2 hours.
  • 1750 - Manufacturer containers were observed reused.
    Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Once fee is paid the new permit will be issued.

January 03, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0800 - Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of th @EQUIPMENT 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

October 26, 2005 (Routine)



Violations:
  • 0160 - Critical Repeat 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.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on some utensils food contact surfaces
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dirt and food residue in the small refrigerator nonfood-food contact surfaces.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the small refrigerator doors accumulations of grime.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 2120 - Critical No hat water in the ladies rest room..
    Ensure there is hot water heater at proper operating temperature.
  • 3270 - Repeat A few flies present in the food prep area.
    When pests are found use methods 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.

August 19, 2005 (Follow-up)



Violations:
  • 0470 A 4 - Repeat Some foods were stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 1570 - Repeat Door to small refrigerator was observed in a state of disrepair and damaged.
    Repair 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2790 - The indoor ceiling material located in the storage room 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
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 07, 2005 (Routine)



Violations:
  • 0160 - Critical Repeat 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 Repeat Evidence of drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 A 4 - Some foods were stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table..
    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: slicer.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of shelves in the store room 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.
  • 2810 - Repeat Some floor tiles are not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2830 - Floor in the storage room is not provided with a grid to the drain.
    Provide grid to floor drain for floors where water flush cleaning methods are used.
  • 3180 - Repeat Floor noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - A few flies present in the food prep area.
    When pests are found use methods 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.

May 16, 2005 (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 Evidence of drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense 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 - Corrected During Inspection 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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Improper methods used to thaw potentially hazardous foods.
    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
  • 1570 - Door to small refrigerator was observed in a state of disrepair and damaged.
    Repair 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep 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: knives holding rack.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the shelves 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.
  • 2720 - Corrected During Inspection 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.
  • 2810 - Some floor tiles are not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3180 - Floor in the food prep area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

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