Frank's Truck Stop, 4717 Military Highway, West, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Frank's Truck Stop
Address: 4717 Military Highway, West, Chesapeake, Virginia
Total inspections: 19
Last inspection: Aug 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Repeat Half and half cold holding at improper temperatures
  • 1450 - Waitress reach in cooler was out of temperature.
  • 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: Underside of milk dispenser, ice maker shoot and dispensing plate.
  • 3220 - Mops not hung up to air dry.
August 03, 2009Routine13Details / Comments
  • 0470 A 4 - Uncovered containers of food stored in the stand-up freezer compartment.
  • 0610 - Repeat No splashguard on the kitchen sink located next to the sandwich make unit.
  • 0610 - Repeat Lower shelves in the walk-in coolers, walk-in freezer, and kitchen not elevated a minimum of 6 inches off the floor.
  • 0800 - Corrected During Inspection Critical Potentially hazardous foods stored in the walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate.
  • 0820 A 2 - Critical Potentially hazardous foods were cold holding at improper temperatures
  • 1100 - Repeat Rusty shelves being used to store clean pots and pans.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior tops of the kitchen equipment, stainless steel shelf over the 2-compartment food prep sink, exterior sides of the cookline equipment, counter top located under the counter-mounted grill, stainless steel shelves in the dishwashing room, and the fan guard located on the counter-mounted fan in the dishwashing room.
  • 2190 - Repeat The hot water faucet mixing valve from one of the four handwashing sinks located in the Men's restroom was inoperable.
  • 3180 - Repeat Kitchen walls behind the equipment and kitchen handsink were noted in need of cleaning. The Men's and Ladies restroom doors, walls, stalls, toilets, toilet tissue dispensers, and urinals were noted in need of cleaning. The Ladies restroom ceiling ventilation screen was noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities in the kitchen and restrooms are unclean.
April 29, 2009Routine28Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - In-use heavily soiled dry wiping cloth located on the counter adjacent to the toasters.
  • 0610 - Repeat No splashguard installed between the cookline handsink and the refrigeration make unit.
  • 1100 - Rusting shelves observed on the metal racks used to store pots & pans.
  • 1570 - Repeat Ladies restroom toilet was inoperable. Walk-in freezer light fixture was inoperable.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOODS & FILTERS, EXTERIOR SURFACES OF THE FRYERS, GRILL, OVEN, & STOVE, COUNTER-MOUNTED FAN LOCATED IN THE DISHWASHING ROOM, TOASTER CRUMB TRAYS, WALK-IN COOLER FAN GUARD, and the WALK-IN SALAD COOLER'S FOOD STORAGE SHELVES.
  • 1790 - The top cavity surface in the microwave oven is observed soiled.
  • 2190 - Repeat Inoperable hot & cold water mixing valves located on one of the Men's restroom handsinks.
  • 2890 - Inoperable light located in the walk-in freezer was not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Repeat FLOOR located under the cookline equipment, and the WALL located behind the cookline handsink were noted in need of cleaning.
  • 3180 (Toilet Rooms) - Men's restroom walls & urinals, the Ladies restroom walls, as well as both restroom doors were in need of cleaning.
  • 3240 - The restroom handwashing sink basins are unclean.
February 02, 2009Routine013Details / Comments
  • 0610 - Foods stored on the bottom shelves in the vegetable storage walk-in cooler were less than 6" above the floor.
  • 1060 - Rust in the Amana microwave oven compartment.
  • 1100 - Cracks in the Lexan food pans & lids.
  • 1180 - Inoperable metal stem probe thermometer..
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL SHELF OVER THE 3-COMPARTMENT SINK, TOASTER EXTERIORS & CRUMB TRAYS, EXTERNAL SURFACES OF THE DRY FOOD STORAGE CONTAINERS, STORED-FOR-LATER-USE MEAT SLICER, KITCHEN & DISHWASHING ROOM FANS, WALK-IN VEGETABLE STORAGE SHELVING, VENTILATION HOOD & FILTERS OVER THE CONVECTION OVEN & GAS STOVE, EXTERIOR SURFACES OF THE DISHWASHING MACHINE, and the ICE MACHINE COMPARTMENT.
  • 2190 - Repeat Water from one of the handwashing sinks in the Men's restroom was not producing a flow of water from the hot water faucet.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat Walls behind the steam table and dishwashing machine noted in need of cleaning. Floor under the steam table and vegetable storage walk-in cooler were noted in need of cleaning. Ceiling tiles in the dry food storage room.
October 27, 2008Routine08Details / Comments
  • 0610 - Missing shield between the kitchen handsink and the make unit.
  • 1060 - Rust observed on the ceiling tile support strips located in the dishwashing area. Chipped and cracked toilet paper dispensers in the Men's restroom.
  • 1570 - WALK-IN FREEZER CEILING LIGHT FIXTURE, DISHWASHING MACHINE'S CHEMICAL SANITIZER INDICATOR LIGHT, and the AIR CURTAIN FOR THE KITCHEN'S REAR DOOR were observed in a state of disrepair and damaged.
  • 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  • 2190 - The hot water faucet located on the first handwashing sink located in the Men's restroom was not producing a flow of water.
  • 2350 ii - Two (2) of the four (4) urinals in the Men's restroom are inoperable. Slight leak observed under the dishwashing station's pre-rinse sink.
  • 3090 - Ventilation is not sufficient to keep the dry goods room free of excessive heat. (room temperature measured at between 98 F and 106 F)
  • 3180 - Repeat Kitchen and dishwashing area ceiling tiles were noted in need of cleaning.
July 29, 2008Routine17Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his hands before donning a pair of single-use gloves.
  • 0170 - Corrected During Inspection A food employee was observed cleaning his hands in a food preparation sink.
  • 0200 - Employee wearing jewelry on her wrist and finger while preparing food.
  • 0610 - Boxes of soda syrup as well as bags of raw potatoes and granulated sugar were stored on the floor.
  • 1570 - Pooling water observed in the waitress stations under counter reach-in cooler compartment.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACE OF THE DISHWASHING MACHINE, EXTERIOR SURFACE OF THE MILK DISPENSING COOLER, TOASTER CRUMB TRAYS, STAINLESS STEEL SHELF LOCATED OVER THE 2-COMPARTMENT FOOD PREPARATION SINK, and the FAN GUARD ON THE FAN LOCATED IN THE DISHWASHING ROOM.
  • 1780 - Critical Food contact surfaces of the MEAT SLICER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2790 - Repeat The indoor floor and door panel located in the salad walk-in cooler do not meet the standard of smooth, nonabsorbent, durable and easily cleanable due to rust on their surfaces.
  • 3080 - Less than 50 foot candles of light was noted under the ventilation hood due to an inoperable light.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the Victory stand-up freezer due to an inoperable compartment light.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer due to an inoperable ceiling light.
  • 3180 - Repeat WALLS in the dishwashing area and restrooms were noted in need of cleaning. CEILING TILES in the dishwashing room and restrooms noted in need of cleaning.
April 11, 2008Routine28Details / Comments
  • 0480 - Unlabeled liquid food containers.
  • 0580 - Single-use glove next to the toaster saved for reuse.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYER SERVICE COMPARTMENTS & EXTERIOR SIDES, and SHELF OVER THE 2-COMPARTMENT SINK.
  • 2660 - There is no cover on the feminine refuse container in the ladies room stall.
  • 2790 - Repeat The indoor floor material located in the VEGGIE REACH IN COOLER does not meet the standard of smooth, durable and easily cleanable due to rust.
  • 3080 - Less than 20 foot candles of light was noted in the VICTORY REACH-IN FREEZER due to an inoperable compartment light.
  • 3080 - Less than 10 foot candles of light was noted in the WALK-IN FREEZER due to an inoperable compartment light.
  • 3180 - Floor under the potato storage rack and under the cookline equipment was noted in need of cleaning.
  • 3280 - Dead crickets were found on the premises under the potato storage racks.
November 08, 2007Routine08Details / Comments
  • 0450 C - Scoop handles stored in contact with the flour and sugar.
  • 0820 - Critical SINGLE-USE CONTAINERS OF HALF & HALF, and the DICED HAM were cold holding at improper temperatures.
  • 1100 - The food contact surface of the ice scoop is pitting.
  • 1570 - Reach in cooler located in the wait station is not in use. Torn plastic curtain strips in the walk-in cooler. The make table was not maintaining a refrigeration temperature<= 41 F.
  • 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: TOASTER
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOP OF MILK CASE, SHELF OVER THE 3-COMPARTMENT SINK, DISHWASHING MACHINE'S EXTERIOR SURFACE, RESTROOM VENTILATION FAN COVERS.
  • 1790 - The upper compartment surface of the microwave oven is observed soiled with food debris.
  • 2190 - No hot water for the handwashing sink located on the cookline.
  • 2790 - The floor and door located in the PRODUCE WALK-IN COOLER does not meet the standard of smooth and easily cleanable due to rust on the surfaces.
  • 3090 - Ventilation is not sufficient in the Men's restroom to keep the room free of excessive obnoxious odors.
  • 3170 - WALK-IN FREEZER COMPARTMENT LIGHT and MEN'S RESTROOM URINAL were not maintained in good repair.
  • 3180 - Repeat MEN'S RESTROOM TOILETS, RESTROOM DOORS, and the KITCHEN CEILING TILES/LIGHT SHIELD were noted in need of cleaning.
June 22, 2007Routine112Details / Comments
  • 2810 - Repeat Floor and door in WALK-IN SALAD COOLER and the WALK-IN FREEZER floor are not smooth and easily cleanable due to rust and/or wear.
  • 2810 - Repeat Ceiling in WALK-IN FREEZER is not smooth and easily cleanable due to wood finish.
  • 3090 - Repeat Musty odor detected in the Banquet room due to a water leak under the concrete slab.
February 09, 2007Routine02Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat RAW SHELL EGGS were cold holding at improper temperatures.
  • 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER COMPARTMENT WALLS are not nonabsorbent and/or smooth due to the wood surface.
  • 1450 - The "waitress" front counter reach-in cooler is not maintaining<= 41 F.
  • 1570 - Repeat The door gasket of the WALK-IN COOLER is splitting.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 90 F.
  • 2280 - Critical Repeat There is no handwash lavatory in the dishwashing room, preventing routine handwashing by food workers.
  • 2810 - Repeat Floor or floor covering in WALK-IN COOLERS & FREEZER are not smooth and easily cleanable due to rust.
  • 3080 - Less than 10 foot candles of light was noted in the WALK-IN FREEZER due to an inoperable ceiling light.
  • 3090 - Repeat Musty smell observed in the Banquet room.
  • 3170 - Repeat Water leak and bulging ceiling in the walk-in cooler. Men's restroom toilet dispenser was chipped and cracked. Metal plate on the Men's restroom stall is not properly affixed to the stall wall.
  • 3180 - Repeat The LIGHT SHIELDS and CEILING TILES over the food prep area, RESTROOM HANDSINKS & TOILET PAPER DISPENSERS, and the FLOOR under the storage shelf adjacent to the ice machine were noted in need of cleaning.
December 14, 2006Follow-up29Details / Comments
  • 0060 - Critical The Certified Food Manager was unable to describe the proper procedure for cooling foods. The employee running the dishwashing machine was not able to describe the proper concentration level for the chemical sanitizer or the water temperature for the wash cycle.
  • 0060 - Critical The daily operations log for the dishwashing machine was not being maintained on a consistent basis.
  • 0450 C - Wood bowl used as food scoop.
  • 0610 - Containers of food stored on the floor or food stored less than 6" above the floor in rear area.
  • 0760 - Critical Boiled eggs were being re-heated under running water in the handsink.
  • 0810 - The method used for cooling cooked rice was not adequate due to not placing the rice in shallow pans with a loose lid before refrigeration.
  • 0820 - Critical Repeat BUTTER SPREAD and SALAD DRESSING were cold holding at improper temperatures.
  • 0820 - Critical CORNED BEEF HASH hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) cole slaw in the refrigerator, the food should have been discarded 5 ago.
  • 1040 - Wood bowls used as salad bowls.
  • 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER COMPARTMENT WALLS are not nonabsorbent and/or smooth due to the wood surface.
  • 1180 - The food temperature measuring device (degrees F) located in the VICTORY REACH-IN FREEZER and the KITCHEN'S METAL STEM THERMOMETER were not accurate.
  • 1560 - The bottom shelf on the rack located adjacent to the ice machine is not elevated a minimum of 6" off the floor.
  • 1570 - Repeat The door gasket of the WALK-IN COOLER is splitting.
  • 1570 - Repeat SERVING CART HANDLE and the MEN'S RESTROOM STALL LATCH were observed either missing or in disrepair.
  • 1700 - Critical Chlorine sanitizing solution used for the mechanical dishwashing machine was not at an acceptable concentration of 50-100 parts per million (ppm). The feed tested at 0 ppm.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION SCREENS and the OUTDOOR WASTE GREASE CONTAINER.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in one of the wiping cloth buckets storing wiping cloths used on food contact surfaces.
  • 2000 - Clean food pans were not observed stacked before being allowed to air-dry.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the outdoor threaded faucet used for attaching a hose with a spray nozzle.
  • 2260 - Critical Observed a hose attached to the mop sink faucet. The hose extended below the flood rim level of the sink basin.
  • 2280 - Critical There is no handwash lavatory in the dishwashing room, preventing routine handwashing by food workers.
  • 2600 - The recyclable refuse container is stored on absorbent material.
  • 2740 - The concrete pad under the outdoor waste grease container was covered with grease and debris.
  • 2810 - Floor or floor covering in WALK-IN COOLERS & FREEZER are not smooth and easily cleanable due to rust.
  • 3090 - Ventilation in the Ladies restroom is not sufficient to keep rooms free of excessive obnoxious odors.
  • 3090 - Musty smell observed in the Banquet room.
  • 3170 - Water leak and bulging ceiling in the walk-in cooler. Men's restroom toilet dispenser was chipped and cracked. Metal plate on the Men's restroom stall is not properly affixed to the stall wall.
  • 3180 - The LIGHT SHIELDS and CEILING TILES over the food prep area, RESTROOM HANDSINKS & TOILET PAPER DISPENSERS, and the FLOOR under the storage shelf adjacent to the ice machine were noted in need of cleaning.
  • 3260 - Employee personal items such as coats and purses are not being stored in a designated area separate from food, equipment, utensils, and single-service items.
  • 3270 - Critical Both dead and live fruit flies were observed along the dining area's window sill. Harborage conditions exist.
  • 3360 - Corrected During Inspection Critical The FRUIT FLY BAIT TRAPS filled with a liquid sulfite preservative are being placed atop the dining area window sills.
  • 3380 - Critical Repeat The CHLORINE SANITIZER concentration level in one of the wiping cloth buckets was too high (>200 ppm).
November 03, 2006Routine1218Details / Comments
  • 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER and the SHELF UNDER THE DISH RACK are not nonabsorbent, easily cleanable, and/or smooth due to the surfaces constructed of wood.
  • 1570 - Repeat The 3-compartment sink's cold water mixing valve knob is missing.
  • 1570 - Repeat The Men's restroom stall door latch is inoperable.
  • 1570 - Repeat The door gasket of the WALK-IN COOLER is splitting.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DISH RACK DRAINAGE HOSE, COUNTER-MOUNTED FAN, REFRIGERATION DOOR SEALS, EXTERIOR SURFACES OF THE FRYERS, GRILL.
  • 2350 ii - Missing cold water mixing valve knob for the 3-compartment sink.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - The floor under the grill is noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical Repeat Sanitizer in the wiping cloth bucket is >200 ppm.
August 02, 2006Follow-up16Details / Comments
  • 0200 - Repeat Employees wearing wrist watches while preparing food.
  • 0470 A 4 - Corrected During Inspection Critical Uncovered food in the Victory stand-up freezer.
  • 0470 A 4 - Corrected During Inspection Critical Raw foods stored over ready-to-eat foods in the walk-in cooler.
  • 0480 - Repeat Unlabeled shaker containers.
  • 0570 - Wiping cloths improperly stored between use.
  • 0570 - Heavily soiled wiping cloths in use.
  • 0820 - Corrected During Inspection Critical Repeat The potentially hazardous foods stored in the make table's upper compartment are cold holding at improper temperatures.
  • 1060 - Exterior surface if the ICE MACHINE lined with peeling plastic.
  • 1060 - The nonfood contact surface of the WALK-IN FREEZER is not nonabsorbent, easily cleanable, and/or smooth due to the freezer walls lined with wood.
  • 1570 - The 3-compartment sink's faucet apparatus is not firmly affixed to the sink.
  • 1570 - The Men's restroom stall door latch is inoperable.
  • 1570 - PRODUCE WALK-IN COOLER'S CONDENSER (heavy condensation build-up) was observed not operating in a safe manner.
  • 1570 - The door gasket of the WALK-IN COOLER is splitting.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with LIMESCALE that may decrease the effectiveness of the unit.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER-MOUNTED FAN, REFRIGERATION DOOR SEALS, EXTERIOR SURFACES OF THE FRYERS, GRILL, CONVECTION OVEN, DISHWASHING MACHINE, AND MILK DISPENSER.
  • 1790 - The cavity of the MICROWAVE OVEN and MILK DISPENSER are observed soiled.
  • 2350 - Critical A plumbing leak in the WALK-IN COOLER'S CEILING is causing a bulge in the ceiling and a safety hazard due to the water leak emanating next to the ceiling light fixture. MEN'S RESTROOM URINAL is inoperable.
  • 2350 ii - Plumbing connections under the 3-COMPARTMENT SINK are leaking.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - Corrected During Inspection 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 VICTORY STAND-UP FREEZER COMPARTMENT due to a missing compartment light
  • 3180 - Repeat KITCHEN, WALK-IN COOLER AND DISHWASHING AREA WALLS are noted in need of cleaning. The CEILING TILES located over the cookline, and the WALK-IN COOLER'S CEILING are noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical An open container of detergent water was observed stored on one of the stove burners next to prepared containers of food.
  • 3380 - Corrected During Inspection Critical No wiping cloth container with sanitizer is set up for use.
July 21, 2006Routine613Details / Comments
No violation noted during this evaluation. April 10, 2006Follow-up00Details / Comments
  • 0200 - Employees wearing a wrist watch on his wrist while preparing food.
  • 0260 - Corrected During Inspection Critical The refrigerated raw ground beef patties were observed heavily discolored.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) bacon with his bare hands.
  • 0470 - Critical Unwrapped or uncovered food in the front grill area.
  • 0480 - Repeat Unlabeled pitcher of water and squeeze bottles filled with spices.
  • 0610 - Food stored in the make table's cold-holding pans where it is subject to splash emanating from the adjacent handsink.
  • 0820 - Critical Pre-cooked sausage hot holding at improper temperatures.
  • 0820 - Critical Raw chicken eggs, pre-cooked pork, and ham cold holding at improper temperatures.
  • 1060 - The plastic handles on the cutting knives are melted.
  • 1450 - Overstocking food containers.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF THE GRILLS, MECHANICAL DISHWASHING MACHINE, SQUEEZE BOTTLES, VENTILATION HOOD, and HEAT LAMPS.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the MEAT SLICER and CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1960 - Food pans were found stacked while wet after cleaning and chemical sanitization.
  • 2810 - Ceiling tile in the dishwashing area is not smooth and easily cleanable.
  • 3180 - Repeat The kitchen/dishwashing area walls are noted in need of cleaning. The cookline and store room (stained) ceiling tiles are in need of cleaning. The walk-in freezer floor is in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3200 - Intake and exhaust air ducts are not being cleaned
March 14, 2006Routine511Details / Comments
  • 1060 - Corrected During Inspection The nonfood contact surface of the LO BOY REFRIGERATION COMPARTMENT is not nonabsorbent, and/or smooth due to lining the compartment with tin foil.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - The sandwich prep Lo Boy and the wait station's refrigeration compartments are observed with pooling water.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 F
  • 2750 - Refuse container in the dishwashing area is soiled an has an accumulation of debris on the exterior surface.
  • 2840 - Carpeting installed as floor covering on the cookline
  • 3080 - Less than 10 foot candles of light was noted in the reach-in freezer.
  • 3180 - Wall behind dishwashing machine is noted in need of cleaning.
  • 3660 - Corrected During Inspection Establishment operating without a valid permit since August 1, 2005.
November 10, 2005Routine08Details / Comments
  • 0480 - Repeat Unlabeled food containers. (flour)
  • 1060 - The nonfood contact surface of the aluminum foil used to line shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gasket of the walk-in refrigerator is torn.
  • 1770 B - Interior of ice machine in need of cleaning.
  • 1770 C - Door gasket of walk-in in need of cleaning.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (by cook line).
  • 3080 - Light out under hood.
  • 3170 - Floor in both walk-in's are rusted and in poor repair. Several ceiling tiles in dry store room are water damaged. Ceiling in walk-in refrigerator is not sealed to walk in corner.
  • 3180 - Repeat Wall beside grill in need of cleaning. Ceiling in walk-in refrigerator in need of cleaning.
January 24, 2005Routine--Details / Comments
  • 0480 - Unlabeled food containers.
  • 3180 - Ceiling in dishwashing room noted in need of cleaning. Floor on cookline, between equipment in need of cleaning.
  • 3170 - Ceiling tiles in dry store room are not maintained in good repair, several are water damaged.
  • 1570 - The door gasket of the walk-in refrigerator is damaged.
October 12, 2004Routine04Details / Comments
  • 0470 - Critical Shell eggs stored in tray near ready to eat foods.
  • 0820 - Critical Green beans and Ham being held at 120 degrees F in pan on stove. Breading used for raw pork chops and chicken was being held at room temperature.
  • 1800 - Food stuffs spilled on shelf in reach in refrigerator (Silver King) in serving area.
  • 2810 - Ceiling tile in serving area showing signs of water damage.The walls of the walk in freezer are constructed of unsealed wood which cannot be easily cleaned.
  • 3180 - Ceiling above serving area requires cleaning due to dust build up.Hood vents above cook line require cleaning due to dust build up.Floor area behind cooking ranges requires cleaning.
January 21, 2003Routine23Details / Comments

August 03, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Repeat Half and half cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Waitress reach in cooler was out of temperature.
    Maintain cooler temperature at 41F or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: Underside of milk dispenser, ice maker shoot and dispensing plate.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
Comments:
Walk in cooler temperature was above 41F due to scheduled maintenance on the unit at the time of inspection. Foods found to be holding at > 41 F in the walk-in cooler were moved to a different cooler until maintenance is complete. Good cleaning and hand washing practices observed. PERMIT RENEWAL ISSUED

April 29, 2009 (Routine)



Violations:
  • 0470 A 4 - Uncovered containers of food stored in the stand-up freezer compartment.
    Keep foods covered when not in use.
  • 0610 - Repeat No splashguard on the kitchen sink located next to the sandwich make unit.
    Install a splashguard between the handsink basin and the sandwich make unit.
  • 0610 - Repeat Lower shelves in the walk-in coolers, walk-in freezer, and kitchen not elevated a minimum of 6 inches off the floor.
    Elevate all lower shelving a minimum of 6 inches off the floor.
  • 0800 - Corrected During Inspection Critical Potentially hazardous foods stored in the walk-in cooler were 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.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 2 - Critical Potentially hazardous foods were cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1100 - Repeat Rusty shelves being used to store clean pots and pans.
    Remove the rust from the shelves so as to provide a smooth, durable, nonabsorbent, and easily cleanable surface.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior tops of the kitchen equipment, stainless steel shelf over the 2-compartment food prep sink, exterior sides of the cookline equipment, counter top located under the counter-mounted grill, stainless steel shelves in the dishwashing room, and the fan guard located on the counter-mounted fan in the dishwashing room.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2190 - Repeat The hot water faucet mixing valve from one of the four handwashing sinks located in the Men's restroom was inoperable.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 3180 - Repeat Kitchen walls behind the equipment and kitchen handsink were noted in need of cleaning. The Men's and Ladies restroom doors, walls, stalls, toilets, toilet tissue dispensers, and urinals were noted in need of cleaning. The Ladies restroom ceiling ventilation screen was 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 in the kitchen and restrooms are unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Only Certified Pest Control Operators are allowed to dispense pesticides in the confines of the food facility.

February 02, 2009 (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 - In-use heavily soiled dry wiping cloth located on the counter adjacent to the toasters.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0610 - Repeat No splashguard installed between the cookline handsink and the refrigeration make unit.
    Install a splashguard so as to prevent the possibility of water splash contaminating stored foods on the make unit.
  • 1100 - Rusting shelves observed on the metal racks used to store pots & pans.
    Resurface of replace the racks so as to provide a rust-free surface that is smooth, easily cleanable, nonabsorbent, and durable.
  • 1570 - Repeat Ladies restroom toilet was inoperable. Walk-in freezer light fixture was inoperable.
    Repair the toilet and light fixture to 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 toilet and handsink, 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: BAKING SHEET PANS
    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: VENTILATION HOODS & FILTERS, EXTERIOR SURFACES OF THE FRYERS, GRILL, OVEN, & STOVE, COUNTER-MOUNTED FAN LOCATED IN THE DISHWASHING ROOM, TOASTER CRUMB TRAYS, WALK-IN COOLER FAN GUARD, and the WALK-IN SALAD COOLER'S FOOD STORAGE SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The top cavity surface in 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.
  • 2190 - Repeat Inoperable hot & cold water mixing valves located on one of the Men's restroom handsinks.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 2890 - Inoperable light located in the walk-in freezer was not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat FLOOR located under the cookline equipment, and the WALL located behind the cookline handsink 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.
  • 3180 (Toilet Rooms) - Men's restroom walls & urinals, the Ladies restroom walls, as well as both restroom doors were in need of cleaning.
    Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - The restroom handwashing sink basins are unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 27, 2008 (Routine)



Violations:
  • 0610 - Foods stored on the bottom shelves in the vegetable storage walk-in cooler were less than 6" above the floor.
    Elevate the bottom food storage shelves a minimum of 6" off the floor.
  • 1060 - Rust in the Amana microwave oven compartment.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Cracks in the Lexan food pans & lids.
    Replace any cracked food pans & lids.
  • 1180 - Inoperable metal stem probe thermometer..
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL SHELF OVER THE 3-COMPARTMENT SINK, TOASTER EXTERIORS & CRUMB TRAYS, EXTERNAL SURFACES OF THE DRY FOOD STORAGE CONTAINERS, STORED-FOR-LATER-USE MEAT SLICER, KITCHEN & DISHWASHING ROOM FANS, WALK-IN VEGETABLE STORAGE SHELVING, VENTILATION HOOD & FILTERS OVER THE CONVECTION OVEN & GAS STOVE, EXTERIOR SURFACES OF THE DISHWASHING MACHINE, and the ICE MACHINE COMPARTMENT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2190 - Repeat Water from one of the handwashing sinks in the Men's restroom was not producing a flow of water from the hot water faucet.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 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.
  • 3180 - Repeat Walls behind the steam table and dishwashing machine noted in need of cleaning. Floor under the steam table and vegetable storage walk-in cooler were noted in need of cleaning. Ceiling tiles in the dry food storage room.
    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.

July 29, 2008 (Routine)



Violations:
  • 0610 - Missing shield between the kitchen handsink and the make unit.
    Provide sufficient shielding between the handsink and the stored foods in the refrigerated make unit food dispensing compartments.
  • 1060 - Rust observed on the ceiling tile support strips located in the dishwashing area. Chipped and cracked toilet paper dispensers in the Men's restroom.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - WALK-IN FREEZER CEILING LIGHT FIXTURE, DISHWASHING MACHINE'S CHEMICAL SANITIZER INDICATOR LIGHT, and the AIR CURTAIN FOR THE KITCHEN'S REAR DOOR were observed in a state of disrepair and damaged.
    Repair the light fixture, sanitizer indicator light, and air curtain device to proper working condition.
  • 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
    (EcoLab technician notified during inspection) Until the machine is providing the proper feed of chemical sanitizer during the rinse cycle, use the mechanical warewashing machine for the wash cycle and convert to use of 3-compartment sink for chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 2190 - The hot water faucet located on the first handwashing sink located in the Men's restroom was not producing a flow of water.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 2350 ii - Two (2) of the four (4) urinals in the Men's restroom are inoperable. Slight leak observed under the dishwashing station's pre-rinse sink.
    Repair the plumbing fixtures to good repair.
  • 3090 - Ventilation is not sufficient to keep the dry goods room free of excessive heat. (room temperature measured at between 98 F and 106 F)
    The ideal ambient air room temperature for a dry goods storage room is between 50 F and 70 F. Provide mechanical ventilation that is sufficient enough to keep the dry goods room free of excessive heat.
  • 3180 - Repeat Kitchen and dishwashing area ceiling tiles 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.
Comments:
The walk-in cooler used for storing vegetables was under repair before this inspection took place. No foods will be stored in this refrigeration unit until it maintains a refrigeration temperature <= 41 F. Reviewed the employee training log and provided HACCP food/equipment temperature charts to the person-in-charge. The kitchen staff is doing a good job with respect to practicing good food safety techniques. Good food quality observed during this inspection. Good overall sanitation of the kitchen. Keep up the good work! PERMIT RENEWAL ISSUED

April 11, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his hands before donning a pair of single-use gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, donning single-use gloves, 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 - Corrected During Inspection A food employee was observed cleaning his hands in a food preparation sink.
    Instruct food employees to wash their hands in a designated handwashing sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0200 - Employee wearing jewelry on her wrist and finger 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.
  • 0610 - Boxes of soda syrup as well as bags of raw potatoes and granulated sugar were stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Pooling water observed in the waitress stations under counter reach-in cooler compartment.
    Eliminate the pooling water build-up in the refrigeration compartment.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACE OF THE DISHWASHING MACHINE, EXTERIOR SURFACE OF THE MILK DISPENSING COOLER, TOASTER CRUMB TRAYS, STAINLESS STEEL SHELF LOCATED OVER THE 2-COMPARTMENT FOOD PREPARATION SINK, and the FAN GUARD ON THE FAN LOCATED IN THE DISHWASHING ROOM.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the MEAT SLICER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean and sanitize the food-contact surfaces of the meat slicer before using it to slice any foods.
  • 2790 - Repeat The indoor floor and door panel located in the salad walk-in cooler do not meet the standard of smooth, nonabsorbent, durable and easily cleanable due to rust on their surfaces.
    Refinish or replace the floor and door panel at the area designated so it is smooth, durable, easily cleanable and nonabsorbent.
  • 3080 - Less than 50 foot candles of light was noted under the ventilation hood due to an inoperable light.
    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
  • 3080 - Repeat Less than 20 foot candles of light was noted in the Victory stand-up freezer due to an inoperable compartment light.
    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
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer due to an inoperable ceiling light.
    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 WALLS in the dishwashing area and restrooms were noted in need of cleaning. CEILING TILES in the dishwashing room and restrooms 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.

November 08, 2007 (Routine)



Violations:
  • 0480 - Unlabeled liquid 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.
  • 0580 - Single-use glove next to the toaster saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYER SERVICE COMPARTMENTS & EXTERIOR SIDES, and SHELF OVER THE 2-COMPARTMENT SINK.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2660 - There is no cover on the feminine refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2790 - Repeat The indoor floor material located in the VEGGIE REACH IN COOLER does not meet the standard of smooth, durable and easily cleanable due to rust.
    Refinish or replace the floor material at the area designated so it is smooth, durable, easily cleanable, and nonabsorbent
  • 3080 - Less than 20 foot candles of light was noted in the VICTORY REACH-IN FREEZER due to an inoperable compartment light.
    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
  • 3080 - Less than 10 foot candles of light was noted in the WALK-IN FREEZER due to an inoperable compartment light.
    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 under the potato storage rack and under the cookline equipment was 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.
  • 3280 - Dead crickets were found on the premises under the potato storage racks.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Comments:
When cooling foods whether placed in the cooler or freezer, be sure to place the hot food into a shallow container and loosely cover while cooling. For solid hot foods, break the foods down into smaller pieces and place in a loosely covered shallow pan. The date labeling of the ready-to-eat foods and the use of the First In First Out concept for using the older products first was noted to be in good practice. The overall sanitation of the kitchen was good. The employee training log and daily equipment/food temperature logs were reviewed during this inspection and are up-to-date. Reviewed the Employee Health Policy and the Consumer Advisory with the person-in-charge.

June 22, 2007 (Routine)



Violations:
  • 0450 C - Scoop handles stored in contact with the flour and sugar.
    Store food scoops in the foods with the handles of the scoops facing up and away from the foods.
  • 0820 - Critical SINGLE-USE CONTAINERS OF HALF & HALF, and the DICED HAM were cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1100 - The food contact surface of the ice scoop is pitting.
    Replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Reach in cooler located in the wait station is not in use. Torn plastic curtain strips in the walk-in cooler. The make table was not maintaining a refrigeration temperature<= 41 F.
    Remove or replace the torn plastic curtain strips in the walk-in cooler. Maintain<= 41 F for all refrigeration compartments.
  • 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
    The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: TOASTER
    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: EXTERIOR TOP OF MILK CASE, SHELF OVER THE 3-COMPARTMENT SINK, DISHWASHING MACHINE'S EXTERIOR SURFACE, RESTROOM VENTILATION FAN COVERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The upper compartment surface of the microwave oven is observed soiled with food debris.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2190 - No hot water for the handwashing sink located on the cookline.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2790 - The floor and door located in the PRODUCE WALK-IN COOLER does not meet the standard of smooth and easily cleanable due to rust on the surfaces.
    Refinish or replace the floor and door material at the area designated so it is: smooth, durable, easily cleanable and nonabsorbent
  • 3090 - Ventilation is not sufficient in the Men's restroom to keep the room free of excessive obnoxious odors.
    Provide mechanical ventilation that is sufficient enough to keep all rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - WALK-IN FREEZER COMPARTMENT LIGHT and MEN'S RESTROOM URINAL were not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat MEN'S RESTROOM TOILETS, RESTROOM DOORS, and the KITCHEN CEILING TILES/LIGHT SHIELD 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.
Comments:
Several flies observed in the Men's restroom and dining area. Contact the facilities pest control operator to address the presence of flies within the facility. Change out the refrigerated breading flour every shift. Maintain 50 parts per million chlorine bleach concentration level in the wiping cloth buckets. Equipment logs and employee training schedules are being maintained on a daily basis.

February 09, 2007 (Routine)



Violations:
  • 2810 - Repeat Floor and door in WALK-IN SALAD COOLER and the WALK-IN FREEZER floor are not smooth and easily cleanable due to rust and/or wear.
    (DIAMOND PLATE FLOOR PANELS ARE ON ORDER FOR THE WALK-IN FREEZER) Repair or replace floor and door covering to make it smooth and easily cleanable.
  • 2810 - Repeat Ceiling in WALK-IN FREEZER is not smooth and easily cleanable due to wood finish.
    (NEW CEILING PANELS ARE ON ORDER FOR THE WALK-IN FREEZER) Repair or replace ceiling to make it smooth and easily cleanable.
  • 3090 - Repeat Musty odor detected in the Banquet room due to a water leak under the concrete slab.
    Water leak has been repaired and efforts are being made to eliminate the musty odor emanating from the floor/wall surfaces affected by the leak.
Comments:
The equipment temperature logs are being maintained on a consistent daily basis. The staff's food safety practices observed during this inspection were very good. The kitchen and dishwashing area are being maintained in a clean condition. KEEP UP THE GOOD WORK!

December 14, 2006 (Follow-up)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat RAW SHELL EGGS were cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER COMPARTMENT WALLS are not nonabsorbent and/or smooth due to the wood surface.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1450 - The "waitress" front counter reach-in cooler is not maintaining<= 41 F.
    (REACH-IN COOLER NOT IN USE AT THIS TIME) Maintain<= 41 F for all refrigeration units.
  • 1570 - Repeat The door gasket of the WALK-IN COOLER is splitting.
    Repair or replace the refrigeration door gasket in accordance with the manufacturer's specifications.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 90 F.
    Discontinue the use of the dishwashing machine until able to maintain >= 120 F on the wash temperature. Use the 3-compartment sink to manually wash, rinse, and sanitize the plates, pans, and utensils.
  • 2280 - Critical Repeat There is no handwash lavatory in the dishwashing room, preventing routine handwashing by food workers.
    Install an additional handwash lavatory in the dishwashing room to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2810 - Repeat Floor or floor covering in WALK-IN COOLERS & FREEZER are not smooth and easily cleanable due to rust.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3080 - Less than 10 foot candles of light was noted in the WALK-IN FREEZER due to an inoperable ceiling light.
    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 Musty smell observed in the Banquet room.
    Remove the source for the musty odor located in the Banquet room.
  • 3170 - Repeat Water leak and bulging ceiling in the walk-in cooler. Men's restroom toilet dispenser was chipped and cracked. Metal plate on the Men's restroom stall is not properly affixed to the stall wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The LIGHT SHIELDS and CEILING TILES over the food prep area, RESTROOM HANDSINKS & TOILET PAPER DISPENSERS, and the FLOOR under the storage shelf adjacent to the ice machine 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.
Comments:
Temperature logs and employee training log are up-to-date. Add the water temperature to the dishwashing machine's daily log.

November 03, 2006 (Routine)



Violations:
  • 0060 - Critical The Certified Food Manager was unable to describe the proper procedure for cooling foods. The employee running the dishwashing machine was not able to describe the proper concentration level for the chemical sanitizer or the water temperature for the wash cycle.
    Employees are required to be knowledgeable in basic food safety with respect to the kitchen operations.
  • 0060 - Critical The daily operations log for the dishwashing machine was not being maintained on a consistent basis.
    Maintain the daily operations log for the dishwashing machine.
  • 0450 C - Wood bowl used as food scoop.
    Use approved food scoops equipped with handles.
  • 0610 - Containers of food stored on the floor or food stored less than 6" above the floor in rear area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0760 - Critical Boiled eggs were being re-heated under running water in the handsink.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • 0810 - The method used for cooling cooked rice was not adequate due to not placing the rice in shallow pans with a loose lid before refrigeration.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical Repeat BUTTER SPREAD and SALAD DRESSING were 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 CORNED BEEF HASH 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 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.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) cole slaw in the refrigerator, the food should have been discarded 5 ago.
    (COLE SLAW WAS VOLUNTARILY DISCARDED) Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1040 - Wood bowls used as salad bowls.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
  • 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER COMPARTMENT WALLS are not nonabsorbent and/or smooth due to the wood surface.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1180 - The food temperature measuring device (degrees F) located in the VICTORY REACH-IN FREEZER and the KITCHEN'S METAL STEM THERMOMETER were not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1560 - The bottom shelf on the rack located adjacent to the ice machine is not elevated a minimum of 6" off the floor.
    Elevate the storage shelf 6" off the floor.
  • 1570 - Repeat The door gasket of the WALK-IN COOLER is splitting.
    Repair or replace the refrigeration door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat SERVING CART HANDLE and the MEN'S RESTROOM STALL LATCH were observed either missing or in disrepair.
    Repair the serving cart handle and replace the missing restroom stall door latch.
  • 1700 - Critical Chlorine sanitizing solution used for the mechanical dishwashing machine was not at an acceptable concentration of 50-100 parts per million (ppm). The feed tested at 0 ppm.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS
    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: VENTILATION SCREENS and the OUTDOOR WASTE GREASE CONTAINER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in one of the wiping cloth buckets storing wiping cloths used on food contact surfaces.
    Provide CHLORINE SANITIZER at the proper concentration of 50 parts per million.
  • 2000 - Clean food pans were not observed stacked before being allowed to air-dry.
    Store wet food pans in a self-draining position that allows air-drying.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the outdoor threaded faucet used for attaching a hose with a spray nozzle.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2260 - Critical Observed a hose attached to the mop sink faucet. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2280 - Critical There is no handwash lavatory in the dishwashing room, preventing routine handwashing by food workers.
    Install an additional handwash lavatory in the dishwashing room to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2600 - The recyclable refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2740 - The concrete pad under the outdoor waste grease container was covered with grease and debris.
    The waste grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2810 - Floor or floor covering in WALK-IN COOLERS & FREEZER are not smooth and easily cleanable due to rust.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 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.
  • 3090 - Musty smell observed in the Banquet room.
    Remove the source for the musty odor located in the Banquet room.
  • 3170 - Water leak and bulging ceiling in the walk-in cooler. Men's restroom toilet dispenser was chipped and cracked. Metal plate on the Men's restroom stall is not properly affixed to the stall wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The LIGHT SHIELDS and CEILING TILES over the food prep area, RESTROOM HANDSINKS & TOILET PAPER DISPENSERS, and the FLOOR under the storage shelf adjacent to the ice machine 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.
  • 3260 - Employee personal items such as coats and purses are not being stored in a designated area separate from food, equipment, utensils, and single-service items.
    Properly store employee's personal items.
  • 3270 - Critical Both dead and live fruit flies were observed along the dining area's window sill. Harborage conditions exist.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3360 - Corrected During Inspection Critical The FRUIT FLY BAIT TRAPS filled with a liquid sulfite preservative are being placed atop the dining area window sills.
    Insect bait traps must be used in accordance of law and in a manner that does allow the public (especially children) to have access to the traps.
  • 3380 - Critical Repeat The CHLORINE SANITIZER concentration level in one of the wiping cloth buckets was too high (>200 ppm).
    Utilize only chlorine sanitizer that meets the requirement of 50 ppm when applying to food contact surfaces.
Comments:
Store raw meats in the refrigeration units according to minimum cooking temperatures of the meats. The higher the cooking temperature, the lower the storage placement. The dishwashing machine's daily operations log, daily equipment/food temperature log, and employee training log are not being maintained.

August 02, 2006 (Follow-up)



Violations:
  • 1060 - Repeat The nonfood contact surface of the WALK-IN FREEZER and the SHELF UNDER THE DISH RACK are not nonabsorbent, easily cleanable, and/or smooth due to the surfaces constructed of wood.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, easily cleanable, and nonabsorbent.
  • 1570 - Repeat The 3-compartment sink's cold water mixing valve knob is missing.
    Replace the missing cold water mixing valve knob.
  • 1570 - Repeat The Men's restroom stall door latch is inoperable.
    Repair the Men's restroom door latch to good working condition.
  • 1570 - Repeat The door gasket of the WALK-IN COOLER is splitting.
    Replace the walk-in cooler's door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DISH RACK DRAINAGE HOSE, COUNTER-MOUNTED FAN, REFRIGERATION DOOR SEALS, EXTERIOR SURFACES OF THE FRYERS, GRILL.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2350 ii - Missing cold water mixing valve knob for the 3-compartment sink.
    Install a mixing valve knob in the faucet.
  • 2660 - Repeat 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.
  • 3180 - The floor under the grill is 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 Sanitizer in the wiping cloth bucket is >200 ppm.
    Utilize chlorine sanitizer at 50 ppm.
Comments:
The walk-in cooler and freezer are scheduled to be replaced in September 2006. PERMIT RENEWAL ISSUED

July 21, 2006 (Routine)



Violations:
  • 0200 - Repeat Employees wearing wrist watches 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 Critical Uncovered food in the Victory stand-up freezer.
    Keep all foods covered while unattended when stored in refrigeration/freezer units.
  • 0470 A 4 - Corrected During Inspection Critical Raw foods stored over ready-to-eat foods in the walk-in cooler.
    Store raw foods beneath ready-to-eat foods. Store the raw foods according to the minimum internal cooking temperatures. The higher the minimum internal cooking temperature the lower the raw food is stored in the refrigeration unit.
  • 0480 - Repeat Unlabeled shaker 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 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0820 - Corrected During Inspection Critical Repeat The potentially hazardous foods stored in the make table's upper compartment are cold holding at improper temperatures.
    (FOODS VOLUNTARILY DISCARDED DURING THIS INSPECTION) Relocate the potentially hazardous foods stored on the make table's upper food compartments to the lower refrigeration compartment that is capable of maintaining food storage at 41F (45F) or below.
  • 1060 - Exterior surface if the ICE MACHINE lined with peeling plastic.
    Remove the plastic lining from the exterior surface of the ice machine.
  • 1060 - The nonfood contact surface of the WALK-IN FREEZER is not nonabsorbent, easily cleanable, and/or smooth due to the freezer walls lined with wood.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, easily cleanable, and nonabsorbent.
  • 1570 - The 3-compartment sink's faucet apparatus is not firmly affixed to the sink.
    Firmly affix the 3-compartment sink's faucet apparatus.
  • 1570 - The Men's restroom stall door latch is inoperable.
    Repair the Men's restroom door latch to good working condition.
  • 1570 - PRODUCE WALK-IN COOLER'S CONDENSER (heavy condensation build-up) was observed not operating in a safe manner.
    Eliminate the condensation emanating from the walk-in cooler's condenser.
  • 1570 - The door gasket of the WALK-IN COOLER is splitting.
    Replace the walk-in cooler's door gasket in accordance with the manufacturer's specifications.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with LIMESCALE that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER.
    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: COUNTER-MOUNTED FAN, REFRIGERATION DOOR SEALS, EXTERIOR SURFACES OF THE FRYERS, GRILL, CONVECTION OVEN, DISHWASHING MACHINE, AND MILK DISPENSER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The cavity of the MICROWAVE OVEN and MILK DISPENSER are observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven and milk dispenser at least every 24 hours.
  • 2350 - Critical A plumbing leak in the WALK-IN COOLER'S CEILING is causing a bulge in the ceiling and a safety hazard due to the water leak emanating next to the ceiling light fixture. MEN'S RESTROOM URINAL is inoperable.
    Repair the plumbing leak according to local plumbing codes. Repair the walk-in cooler ceiling to a condition that eliminates the bulge in the ceiling's surface. Repair the men's restroom urinal according to local plumbing codes.
  • 2350 ii - Plumbing connections under the 3-COMPARTMENT SINK are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
  • 3045 - Corrected During Inspection 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 VICTORY STAND-UP FREEZER COMPARTMENT due to a missing compartment light
    Install a properly shielded light bulb in the refrigeration compartment. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Repeat KITCHEN, WALK-IN COOLER AND DISHWASHING AREA WALLS are noted in need of cleaning. The CEILING TILES located over the cookline, and the WALK-IN COOLER'S CEILING 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.
  • 3340 - Corrected During Inspection Critical An open container of detergent water was observed stored on one of the stove burners next to prepared containers of food.
    Containers of hazardous and toxic products must be located in an area that is not next to or above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical No wiping cloth container with sanitizer is set up for use.
    Supply a container of sanitizer with the proper concentration in all food preparation areas in order to sanitize food contact surfaces.
Comments:
A refrigeration temperature log has been established. There is no comprehensive cleaning schedule, a daily operations log book for the mechanical dishwashing machine, or employee training log put in place. Develop and implement a daily cleaning schedule, a diShwashing machine daily operations log book, and an employee training log. Permit renewal is not issued at this time. A follow-up inspection for permit renewal will take place before the current permit's July 2006 expiration date. Correct all noted violations before the follow-up inspection takes place.

April 10, 2006 (Follow-up)

Comments:
Label all food shaker containers. The kitchen staff was practicing good food safety practices during this inspection. The overall cleanliness of the kitchen is very good.

March 14, 2006 (Routine)



Violations:
  • 0200 - Employees wearing a wrist watch on his wrist 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.
  • 0260 - Corrected During Inspection Critical The refrigerated raw ground beef patties were observed heavily discolored.
    (The discolored ground beef patties were voluntarily discarded during this inspection) Ensure food is safe and unadulterated. Raw ground beef is to be bright read in color.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) bacon with his bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Unwrapped or uncovered food in the front grill area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled pitcher of water and squeeze bottles filled with spices.
    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 in the make table's cold-holding pans where it is subject to splash emanating from the adjacent handsink.
    Install a splashguard between the handsink and make table's food storage pans.
  • 0820 - Critical Pre-cooked sausage hot holding at improper temperatures.
    The pre-cooked sausage was voluntarily discarded during this inspection. Maintain hot-holding food temperatures at 135F or above throughout the hot holding period.
  • 0820 - Critical Raw chicken eggs, pre-cooked pork, and ham cold holding at improper temperatures.
    The cited foods were voluntarily discarded during this inspection Maintain food storage at 41F (45F) or below.
  • 1060 - The plastic handles on the cutting knives are melted.
    Replace the cutting knives. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1450 - Overstocking food containers.
    Do not overstock food containers.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF THE GRILLS, MECHANICAL DISHWASHING MACHINE, SQUEEZE BOTTLES, VENTILATION HOOD, and HEAT LAMPS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the MEAT SLICER and CAN OPENER 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.
  • 1960 - Food pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2810 - Ceiling tile in the dishwashing area is not smooth and easily cleanable.
    Repair or replace ceiling tile to make it smooth and easily cleanable.
  • 3180 - Repeat The kitchen/dishwashing area walls are noted in need of cleaning. The cookline and store room (stained) ceiling tiles are in need of cleaning. The walk-in freezer floor is in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Date label all ready-to-eat foods held under refrigeration > 24 hours with a "use by" date. Develop and implement a comprehensive daily cleaning schedule, a daily food temperature log (every 2 hours), a daily log for monitoring the proper operation of the dishwashing machine, and an employee training log. A Notice of Violation (NOV) has been issued. Correct all cited violations before the NOV follow-up inspection takes place.

November 10, 2005 (Routine)



Violations:
  • 1060 - Corrected During Inspection The nonfood contact surface of the LO BOY REFRIGERATION COMPARTMENT is not nonabsorbent, and/or smooth due to lining the compartment with tin foil.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, Clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - The sandwich prep Lo Boy and the wait station's refrigeration compartments are observed with pooling water.
    Clean and sanitize the efrigeration compartments. Notify a refrigeration technician ti identify and eliminate the source of the pooling water.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 F
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 2750 - Refuse container in the dishwashing area is soiled an has an accumulation of debris on the exterior surface.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2840 - Carpeting installed as floor covering on the cookline
    Remove carpeting and replace with approved floor material.
  • 3080 - Less than 10 foot candles of light was noted in the reach-in freezer.
    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 - Wall behind dishwashing machine is 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.
  • 3660 - Corrected During Inspection Establishment operating without a valid permit since August 1, 2005.
    The restaurant submitted the permit renewal and fee in June 2005.
Comments:
Date label all ready-to-eat foods stored under refrigeration >24 hours with a use by date. Store raw shell eggs in refrigeration compartment and not in the Lo Boy food dispensing pans. PERMIT RENEWAL ISSUED

January 24, 2005 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers. (flour)
    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.
  • 1060 - The nonfood contact surface of the aluminum foil used to line shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat The door gasket of the walk-in refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Interior of ice machine in need of cleaning.
    Clean and sanitize.
  • 1770 C - Door gasket of walk-in in need of cleaning.
    Clean regularly.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (by cook line).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Light out under hood.
    Replace bulb.
  • 3170 - Floor in both walk-in's are rusted and in poor repair. Several ceiling tiles in dry store room are water damaged. Ceiling in walk-in refrigerator is not sealed to walk in corner.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Wall beside grill in need of cleaning. Ceiling in walk-in refrigerator in need of cleaning.
    Clean throroughly and regularly.

October 12, 2004 (Routine)



Violations:
  • 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.
  • 3180 - Ceiling in dishwashing room noted in need of cleaning. Floor on cookline, between equipment 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.
  • 3170 - Ceiling tiles in dry store room are not maintained in good repair, several are water damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1570 - The door gasket of the walk-in refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
Comments:
Permit Issued.

January 21, 2003 (Routine)



Violations:
  • 0470 - Critical Shell eggs stored in tray near ready to eat foods.
    Shell eggs should be considered to be a raw food and may potentially be infected with pathogenic bacteria. Store shell eggs in such a manner that they do not present a contamination risk to foods that are ready to eat i.e. store the eggs in an area that is under the ready to eat foods in a container that will not allow cross contamination. Always wash hands after handling shell eggs.
  • 0820 - Critical Green beans and Ham being held at 120 degrees F in pan on stove. Breading used for raw pork chops and chicken was being held at room temperature.
    Food that is being held hot requires to have a minimum temperature of 140 degrees F. This violation was corrected at the time of the inspection. Breading that is used for raw meats is required to be kept refrigerated when not being used to prevent the proliferation of bacteria in the breading. Pathogenic bacteria may be found on the raw meat and thus transferred to the breading when the meat is breaded. Also separate breading should be used for different meats as the bacteria associated with various meats may differ and may require a higher temperature of cooking in order to kill the bacteria. Breading was discarded a the time of the inspection.
  • 1800 - Food stuffs spilled on shelf in reach in refrigerator (Silver King) in serving area.
    Clean and sanitize shelf.
  • 2810 - Ceiling tile in serving area showing signs of water damage.The walls of the walk in freezer are constructed of unsealed wood which cannot be easily cleaned.
    Replace ceiling tile in serving area. The walls of the walk in freezer should be provided with a suitable surface that can be easily cleaned. If the walls are to be painted then the paint needs to be of a suitable type that can beused in food preparation areas.
  • 3180 - Ceiling above serving area requires cleaning due to dust build up.Hood vents above cook line require cleaning due to dust build up.Floor area behind cooking ranges requires cleaning.
    Clean all areas noted thoroughly

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