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Restaurant: Freemason Abbey Restaurant
Address: 209 W Freemason Street, Norfolk, Virginia
Total inspections: 15
Last inspection: Apr 2, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 4-202.11 - Corrected During Inspection The food contact surface of the dry food storage container (flour), lid on sugar bin is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 4-501.11 - Repeat The fridge door gaskets on some of the low boy units are damaged/ worn.
- 4-501.12 - The cutting boards being used through out kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 4-903.11 - Take-home containers / single serve not in original packaging.Glasses in bar area stacked on top of each other.
- 6-501.12 - Repeat Ceiling vents (right of stove) need cleaning, some of ceiling tiles have food splashes,
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April 02, 2009 | Routine | 0 | 5 | Details / Comments |
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: walk-in shelving, fans stored over serving line
- 6-501.12 - Dishwashing room and walk-ins noted in need of cleaning.
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May 07, 2008 | Routine | 0 | 2 | Details / Comments |
- 4-501.11 - The door gasket of the 3 door reach-in is torn and damaged. Filter behind cookline is leaking.
- 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The 1st wash check registered at 118 degrees and the 2nd check registered at 130 degrees.
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: metal table in dishwasher area, stove, shelving in step-in cooler, shelving over compartment sink, 3 door reach-in at cook line
- 6-303.11 - Less than 50 foot candles of light was noted under the hood system and wait station area.
- 6-501.12 - Ceiling and vents over cookline in need of cleaning. Floor behind cookline in need of cleaning.
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November 05, 2007 | Routine | 0 | 5 | Details / Comments |
- 3-202.15 - Critical Observed dented cans on dry storage shelving.
- 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use in pan of bread pudding stored in walk-in.
- 3-501.17 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) bread pudding in the refrigeration unit is not properly dated for disposition.
- 4-202.18 - Observed air gap and missing grease extraction filter in the hood system.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with excess water/liquid: walk-in floor. The food contact surfaces of the following equipment were observed with dirt and grime: prep table in diswasher area, shelving over compartment sink.
- 4-904.11 - Corrected During Inspection Silverware improperly stored in container.
- 6-202.11 - Observed light cover missing from light in dishwasher area.
- 7-102.11 - Corrected During Inspection Critical Spray bottle of chemical observed at bar unlabeled.
- 7-201.11 - Corrected During Inspection Critical Spray bottle and containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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April 04, 2007 | Routine | 4 | 5 | Details / Comments |
- 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: step-in walk-in shelving and floor
- 6-501.18 - Handsink next to dishwasher observed in disrepair.
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November 02, 2006 | Routine | 0 | 3 | Details / Comments |
- 4-501.11 - The door gasket of the desert reach-in is (missing, damaged). Hinge observed missing from top of door on reach-in unit next to stove.
- 4-501.110 - A second check of the wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 160 degrees while the actual temperature was registering at 142 degrees.
- 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: can opener
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July 18, 2006 | Routine | 0 | 3 | Details / Comments |
- 4-501.11 - Two door refrigerator and three door freezer strips was observed in a state of disrepair and damaged.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: step-in walk-in shelving, wooden shelving, 2 door refrigerator, 3 door freezer
- 6-303.11 - Repeat Less than 50 foot candles of light was noted in the dishwasher room and under hood system.
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April 10, 2006 | Routine | 0 | 3 | Details / Comments |
- 4-202.18 - Air gaps in grease extraction filters in the hood system.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: produce walk-in, shelving throughout kitchen, hobart mixer, freezers, desert reach-in, reach-in fan upstairs.
- 6-303.11 - Less than 50 foot candles of light was noted under the hood system.
- 6-501.12 - Walls and ceiling in dishwashing room in need of cleaning.
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December 27, 2005 | Routine | 0 | 4 | Details / Comments |
- 4-501.11 - Corrected During Inspection Freezer door handle was observed in a state of disrepair and damaged.
- 4-501.15 - The rinse cycle of the warewashing machine was not operating in accordance with the manufacturer's specifications.
- 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: freezers. Observed accumulations of dust and dirt nonfood contact surfaces: fans throughout kitchen.
- 6-501.12 - Trash behind equipment under hood system.
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September 19, 2005 | Routine | 0 | 4 | Details / Comments |
- 3-302.12 - Corrected During Inspection Unlabeled food containers.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving, fan, wall behind shelving, dumpling/goumet reach-in
- 6-303.11 - Repeat Less than 50 foot candles of light was noted under hood system
- 6-501.11 - Repeat Floor in step-in walk-in is in disrepair.
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June 07, 2005 | Routine | 0 | 4 | Details / Comments |
- 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food observed in some reach-in units
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: floor of produce walkin, door gaskets and bottom of 3 door reach-in, floor of walkin, stove
- 6-303.11 - Less than 50 foot candles of light was noted under the hood system.
- 6-501.11 - Repeat Floor in step-in walkin in disrepair.
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March 02, 2005 | Routine | 1 | 3 | Details / Comments |
- 4-501.11 - The door gasket of the three door reachin unit under prep table is (missing, damaged).
- 6-501.11 - Floor in step down walkin in disrepair.
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November 17, 2004 | Follow-up | - | - | Details / Comments |
- 3-302.12 - Unlabeled food containers.
- 3-302.11 - Critical Unwrapped or uncovered food in reachin units and walkin.
- 4-204.112 - There was no temperature measuring device located in the reachin unit next to fryer unit.
- 3-304.14 - Wiping cloths improperly stored between use.
- 4-501.11 - The door gasket of the three door reachin unit under prep table is (missing, damaged).
- 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Provide splash guard between hand sink and prep table to prevent contamination.
- 5-205.11 - Critical The handwashing facility located in the bar area is blocked, preventing access by employees for easy handwashing.
- 2-402.11 - Employees observed working in the food service area without proper hair restraints.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: inside fryer, inside stove, inside microwaves, shelving over prep line, door gaskets on unit next to ice machine in bar area, and shelving in walkin.
- 6-501.12 - Repeat Vents, ceiling in kitchen area, fan and ceiling in walkin, filters under hood system in need of cleaning, behind prep table next to freezer.
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November 04, 2004 | Routine | 2 | 8 | Details / Comments |
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: freezer
- 6-501.11 - One light out under hood system.
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August 09, 2004 | Routine | 0 | 2 | Details / Comments |
- 6-501.12 - Hood in the kitchen noted in need of cleaning.
- 4-601.11 - The following utensils were observed soiled to sight and touch: Plate of food and glasses left at the bar overnight..
- 4-204.112 - There was no temperature measuring device located in the 3-door refrigerator.
- 4-101.111 - The nonfood contact surface of the wine refrigerator is in poor repair. Replace the door or the entire refrigerator.
- 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Bags of dry goods are not adequately closed to prevent contamination.
- 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: drip pans in the stoves, inside of the dessert refrigerator, shelving at the bar, gray bins on each side of the ice bin at the bar, top of the wine refrigerator and the ice machine.
- 6-501.11 - The floor in the kitchen walk-in refrigerator is not maintained in good repair
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May 20, 2003 | Routine | 0 | 7 | Details / Comments |
April 02, 2009 (Routine)
Violations: - 4-202.11 - Corrected During Inspection The food contact surface of the dry food storage container (flour), lid on sugar bin is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the container 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.
- 4-501.11 - Repeat The fridge door gaskets on some of the low boy units are damaged/ worn.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 4-501.12 - The cutting boards being used through out kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 4-903.11 - Take-home containers / single serve not in original packaging.Glasses in bar area stacked on top of each other.
Store single use containers in the original protective package to protect from contamination until used. Avoid stacking glasses on top of each other, use a physical separation.
- 6-501.12 - Repeat Ceiling vents (right of stove) need cleaning, some of ceiling tiles have food splashes,
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:
Kitchen maintained well organized and safe food practices observed. All employees have current FHC. Temperature charts being maintained daily by CFM. Recommended for Permit Renewal.
May 07, 2008 (Routine)
Violations: - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: walk-in shelving, fans stored over serving line
Clean and sanitize these surfaces for food contact.
- 6-501.12 - Dishwashing room and walk-ins 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:
William Clark certification expires on 6-15-08. Have chef renew certfication. Copies of food service and manager's certification class schedule left with inspection form. Facility recommended for permit.
November 05, 2007 (Routine)
Violations: - 4-501.11 - The door gasket of the 3 door reach-in is torn and damaged. Filter behind cookline is leaking.
Repair or replace the 3 door reach-in door gasket and filter in accordance with the manufacturer's specifications.
- 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The 1st wash check registered at 118 degrees and the 2nd check registered at 130 degrees.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: metal table in dishwasher area, stove, shelving in step-in cooler, shelving over compartment sink, 3 door reach-in at cook line
Clean and sanitize these surfaces for food contact.
- 6-303.11 - Less than 50 foot candles of light was noted under the hood system and wait station area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- 6-501.12 - Ceiling and vents over cookline in need of cleaning. Floor behind cookline 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:
Floor has been replaced in walk-in. New fryer installed. Informed manager to have any newly hired employees attend food handler class. Copy of class schedule given to manager. Informed manager to continue to maintain current tempearture logs of all refrigeration as well as dishwasher.
April 04, 2007 (Routine)
Violations: - 3-202.15 - Critical Observed dented cans on dry storage shelving.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use in pan of bread pudding stored in walk-in.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
- 3-501.17 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) bread pudding 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.
- 4-202.18 - Observed air gap and missing grease extraction filter in the hood system.
Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with excess water/liquid: walk-in floor. The food contact surfaces of the following equipment were observed with dirt and grime: prep table in diswasher area, shelving over compartment sink.
Maintain nonfood-contact surfaces of equipment clean. Maintain food contact surfaces of equipment clean and sanitized.
- 4-904.11 - Corrected During Inspection Silverware improperly stored in container.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- 6-202.11 - Observed light cover missing from light in dishwasher area.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 7-102.11 - Corrected During Inspection Critical Spray bottle of chemical observed at bar unlabeled.
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.
- 7-201.11 - Corrected During Inspection Critical Spray bottle and containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Facility recommended for permit.
November 02, 2006 (Routine)
Violations: - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: step-in walk-in shelving and floor
Clean and sanitize these surfaces for food contact.
- 6-501.18 - Handsink next to dishwasher observed in disrepair.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Step-in walk-in floor was cleaned during inspection. Product is properly separated and covered in units. Observed employees properly preping product. Employees practicing good personal hygiene. Wait stations and bar are clean. Overall facility is clean.
July 18, 2006 (Routine)
Violations: - 4-501.11 - The door gasket of the desert reach-in is (missing, damaged). Hinge observed missing from top of door on reach-in unit next to stove.
Repair or replace the desert reach-in door gasket in accordance with the manufacturer's specifications.
- 4-501.110 - A second check of the wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 160 degrees while the actual temperature was registering at 142 degrees.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: can opener
Clean and sanitize these surfaces for food contact.
Comments:
Servicer called to come out to check dishwasher. Dry storage room upstairs have all items separated and kept six inches off floor.
April 10, 2006 (Routine)
Violations: - 4-501.11 - Two door refrigerator and three door freezer strips was observed in a state of disrepair and damaged.
Repair the refrigerator and freezer strips 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 refrigerator and freezer strips, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: step-in walk-in shelving, wooden shelving, 2 door refrigerator, 3 door freezer
Clean and sanitize these surfaces for food contact.
- 6-303.11 - Repeat Less than 50 foot candles of light was noted in the dishwasher room and under hood system.
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
Comments:
Spoke with manager concerning inspection. Food handler class schedule given to manager. Items being addressed during inspection. Facility recommended for permit.
December 27, 2005 (Routine)
Violations: - 4-202.18 - Air gaps in grease extraction filters in the hood system.
Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: produce walk-in, shelving throughout kitchen, hobart mixer, freezers, desert reach-in, reach-in fan upstairs.
Clean and sanitize these surfaces for food contact.
- 6-303.11 - Less than 50 foot candles of light was noted under the hood system.
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
- 6-501.12 - Walls and ceiling in dishwashing room 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:
Spoke with manager, Lori Maddux concerning inspection.
September 19, 2005 (Routine)
Violations: - 4-501.11 - Corrected During Inspection Freezer door handle was observed in a state of disrepair and damaged.
Repair the freezer door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 4-501.15 - The rinse cycle of the warewashing machine was not operating in accordance with the manufacturer's specifications.
Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: freezers. Observed accumulations of dust and dirt nonfood contact surfaces: fans throughout kitchen.
Clean and sanitize these surfaces for food contact and nonfood contact.
- 6-501.12 - Trash behind equipment under hood system.
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:
Spoke with Manager, Lori Maddux concerning inspection. Servicer to address issue with dishwasher. Employees health cards verified.
June 07, 2005 (Routine)
Violations: - 3-302.12 - Corrected During Inspection Unlabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving, fan, wall behind shelving, dumpling/goumet reach-in
Clean and sanitize these surfaces for food contact.
- 6-303.11 - Repeat Less than 50 foot candles of light was noted under hood system
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
- 6-501.11 - Repeat Floor in step-in walk-in is in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Spoke with manager, Lori concerning inspection.
March 02, 2005 (Routine)
Violations: - 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food observed in some reach-in units
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: floor of produce walkin, door gaskets and bottom of 3 door reach-in, floor of walkin, stove
Clean and sanitize these surfaces for food contact.
- 6-303.11 - Less than 50 foot candles of light was noted under the hood system.
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
- 6-501.11 - Repeat Floor in step-in walkin in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Spoke with manager concerning inspection. Estimates are being sort for repair of walkin floor. Equipment, food and non food contact surfaces scheduled to be cleaned. Facility recommended for permit.
November 17, 2004 (Follow-up)
Violations: - 4-501.11 - The door gasket of the three door reachin unit under prep table is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 6-501.11 - Floor in step down walkin in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
November 04, 2004 (Routine)
Violations: - 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 3-302.11 - Critical Unwrapped or uncovered food in reachin units and walkin.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 4-204.112 - There was no temperature measuring device located in the reachin unit next to fryer unit.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 4-501.11 - The door gasket of the three door reachin unit under prep table is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Provide splash guard between hand sink and prep table to prevent contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- 5-205.11 - Critical The handwashing facility located in the bar area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash container preventing its use.
- 2-402.11 - 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.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: inside fryer, inside stove, inside microwaves, shelving over prep line, door gaskets on unit next to ice machine in bar area, and shelving in walkin.
Clean and sanitize these surfaces for food contact.
- 6-501.12 - Repeat Vents, ceiling in kitchen area, fan and ceiling in walkin, filters under hood system in need of cleaning, behind prep table next to freezer.
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:
Spoke with GM and CFM concerning violations. Re-inspection scheduled for 11-18-04.
August 09, 2004 (Routine)
Violations: - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: freezer
Clean and sanitize these surfaces for food contact.
- 6-501.11 - One light out under hood system.
Replace light under hood system with at least 50fc.
Comments:
Facility recommended renewal of permit.
May 20, 2003 (Routine)
Violations: - 6-501.12 - Hood in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 4-601.11 - The following utensils were observed soiled to sight and touch: Plate of food and glasses left at the bar overnight..
Clean and sanitize these surfaces for food contact. Food/customer contact items should be cleaned and sanitized after use. Do not leave these articles dirty overnight.
- 4-204.112 - There was no temperature measuring device located in the 3-door refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 4-101.111 - The nonfood contact surface of the wine refrigerator is in poor repair. Replace the door or the entire refrigerator.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Bags of dry goods are not adequately closed to prevent contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Close the bags securely or place products in a sealed container.
- 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: drip pans in the stoves, inside of the dessert refrigerator, shelving at the bar, gray bins on each side of the ice bin at the bar, top of the wine refrigerator and the ice machine.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 6-501.11 - The floor in the kitchen walk-in refrigerator is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the floor before your next inspection.
Comments:
Recommended for permit renewal. Correct all violations before the next inspection.
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