June 05, 2009 (Routine)

January 12, 2009 (Routine)

June 04, 2008 (Routine)

• 1060 - The nonfood contact surface of the milk crates used for storage shelves 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. Supply additional shelving or dunnage racks for storage.
• 2000 - Cartons of single service items were found stored on the floor
  Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

January 08, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0950 - Critical Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950.
  A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
• 1570 - The ice machine door was observed in a state of disrepair and damaged.
  Repair the door of the ice machine 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 ice machine door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

August 03, 2007 (Routine)

• 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 3030 - THe automatic towel dispensers are not working properly.
  Replace or repair automatic towel dispensers. 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

March 29, 2007 (Routine)

October 17, 2006 (Routine)

April 26, 2006 (Routine)

• 1060 - The nonfood contact surface of the wooden shelves 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.
• 1470 - There is only one drainboard on the three compartment sink. There needs to be a drainboard at both ends of the 3 compartment sink to accomodate both clean and dirty dishes.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is no handsink in the dish washing end of the kitchen.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3170 - Repeat Floor in storage closet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 30, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law in the mop sink.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2830 - Floor and wall juncture at walk in not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.

March 29, 2005 (Routine)

• 2000 - Cartons of single service cups were found stored on the floor
  Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3170 - Floor in storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 04, 2004 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the dry storage area. Discarded during insnpection.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3170 - Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 08, 2004 (Routine)

• 3330 - Critical Working containers of dish soap are not properly labeled. Corrected during inspection.
  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.
• 0220 - Critical The @PERSONNEL@ is 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. Put cover and straw on cups.

February 23, 2004 (Routine)

• 0790 - Improper methods used to thaw POULTRY/POULTRY PROD.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 2000 - Carton of single service items were found stored on the floor.
  Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 ii - Plumbing connections under the 3 compartment sink and faucets at the prep sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

October 17, 2003 (Routine)

• 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.
• 1150 - The nonfood contact surface of the shelf is not designed or constructed to be easily cleanable.
  Remove aluminum foil from surface of shelf. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

April 04, 2003 (Routine)

• 3180 - Floors in the store roomnoted 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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