Fry Basket, 1536 Campostella Road, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Fry Basket
Address: 1536 Campostella Road, Chesapeake, Virginia
Total inspections: 26
Last inspection: Aug 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3030 - Repeat No disposable towels in the handsink towel dispenser.
  • 0700 - Corrected During Inspection Critical The batch of chicken placed in the fryer was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration level in the wiping cloth bucket was too high. (tested >200 ppm).
  • 2930 - The kitchen entrance door does not easily and completely close.
  • 1570 - Repeat The door gaskets on the True 2-door cooler and the warming cabinet were in disrepair.
  • 1060 - The nonfood contact surface of the counter-mounted can opener is rusted.
  • 1080 - Missing service panels on the coolers.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: walk-in cooler compartment, exterior surfaces of the trash container, exterior surfaces of the dry goods containers, warming compartment door hinges, and the refrigeration door runners.
  • 2980 - The asphalt surface surrounding the dumpster is not graded to drain.
  • 2720 - The waste grease container was open or uncovered.
  • 3170 - Missing ceiling tile in the room leading to the walk-in cooler.
August 24, 2009Routine29Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands between exchanging gloves. (OPERATOR TO CORRECT)
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Small plastic cup used for dispensing sauce and food item in hot holding unit.
  • 1060 - The nonfood contact surface of the shelving units in upright refrigeration unit is not corrosion resistant, nonabsorbent, and/or smooth. Rusty, damaged shelves.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food containers and shelving units in walk-in
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the toilet area
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the food preparation area and in toilet area
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler. Missing light bulb in walk-in cooler
  • 3180 - Floor in soda dispensing area, floor in walk-in cooler, floor corners behind all equipment noted in need of cleaning.
  • 3360 - Corrected During Inspection Critical Insecticide stored in back storage area.
February 10, 2009Routine27Details / Comments
  • 1100 - Repeat Rusty shelves in the stand-up cooler storing the raw chicken.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device for monitoring the internal temperature of the foods.
  • 1570 - Repeat Door gasket on the Henny Penny warming cabinet was chipped and splitting.
  • 1570 - Repeat Non-functioning fryer.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOPS OF THE EQUIPMENT.
  • 3030 - Repeat Roll of disposable paper towels were not in the dispenser
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
November 26, 2008Follow-up06Details / Comments
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraint.
  • 1100 - Rusty shelves in the stand-up cooler storing the raw chicken.
  • 1510 - The person in charge could not provide a food temperature measuring device for monitoring the internal temperature of the foods.
  • 1570 - Repeat Non-functioning fryer and walk-in cooler.
  • 1570 - Repeat Door gasket on the Henny Penny warming cabinet was chipped and splitting.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOPS OF THE EQUIPMENT & VENTILATION HOODS.
  • 2350 ii - Repeat The sink basin at the employee restrooms is slow to drain.
  • 2350 ii - Repeat Duct tape on the restroom's handsink hot water mixing valve turn knob.
  • 2350 ii - Repeat Kitchen handsink's cold water mixing valve does not turn to allow a flow of cold water.
  • 3030 - Repeat Roll of disposable paper towels were not in the dispenser
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too high.
November 06, 2008Routine17Details / Comments
  • 0470 - Corrected During Inspection Critical Pieces of cardboard used to cover containers of raw chicken pieces in the true reach in refrigerator.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered foods in the glass door refrigerator.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed slaw and macaroni salad in the refrigeration unit was not properly dated for disposition after opening.
  • 1190 - No thermometer seen in the walk in refrigerator.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:WALK IN REFRIGERATOR COLD HOLDING ABOVE 41 FSmall deep fat fryer out of service.
  • 1570 - The door gasket to the following items are in poor repair:Henny Penny - hot boxTrue 2 door reach in refrigerator
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bottom of the large fryer and pumpWheels on tables etc. Microwave oven
  • 2350 ii - Sink handle held together with duct tape and the kitchen handsink with the cold water that will not turn on are in poor repair.
  • 2350 ii - The sink basin outside the bathrooms is slow to drain.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3080 - Less than 10 foot candles of light was noted in the back store room and in the walk in refrigerator. Walk in refrigerator light reading just above 0 foot candles, back room almost half way between 0 and 10 foot candles.
August 26, 2008Routine26Details / Comments
  • 0470 - Corrected During Inspection Critical Raw chicken stored over ready-to-eat corn and slaw mix, in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0820 A 2 - Corrected During Inspection Critical 3 boxes of raw chicken stored on trays on floor of walk in refrigerator. Chicken cold holding at, 45 F (stem temperature). Chicken placed in walk in refrigerator this morning. Refrigerator temperature 43, on initial check, and quickly up to 45 F while checking chicken. Shelving provided no sturdy enough to store boxes of chicken.
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:Front counter tacky-sticky after cleaningDrawer for gloves under preparation tableWire rack in back store room
  • 1180 - No food thermometer in the facility.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener
  • 3330 - Corrected During Inspection Critical Working containers of powder for cleaning fryers not properly labeled.
May 05, 2008Routine43Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the glass door reach in refrigerator.
  • 0610 - Raw chicken stored on trays in the walk in refrigerator, on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the wire storage rack in the office/storeroom area, the cabinets with missing or damaged laminate coating, and the rusty kitchen door, are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1600 - Corrected During Inspection 3 compartment sink used for food preparation without empting adjacent compartment of dishwater and soiled dishes.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: The bottom areas of the chicken fryers.
  • 3020 - Soap was not provided at the hand washing lavatory in the bathroom sink.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the cooks area and dishwashing area.
November 09, 2007Routine16Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1100 - The food contact surface of the rusty fry basket is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Under the large and small fryers
  • 1780 - Critical No wiping bucket made (food preparation surfaces not sanitized) prior to beginning food preparation.
  • 3080 - No light bulbs in the employee mens restroom or the area just outside of the employee restrooms.
  • 3180 - Repeat Floor in hard to reach places and floor drains noted in need of cleaning.
July 24, 2007Routine17Details / Comments
  • 0790 - Corrected During Inspection Chicken thawed without containers to catch draining blood and water from the thawing process causing pooling blood and water in the bottom of the thaw reach in refrigerator.
  • 1770 A - Critical Food contact surfaces of tableware observed soiled after washing and sanitizing.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: under the deep fat fryers, large and small units.
  • 1960 - Tableware found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Leaking roof with water dripping over the cash register adn into a light fixture cover noted.
November 08, 2006Follow-up14Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1060 - Repeat The nonfood contact surface of the cardboard used as a floor in front handwashing sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of the food tub is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Hot water heater not working.
  • 1570 - Rolling cart shelving cracked.
  • 1570 - Walk in refrigerator out of order.
  • 1770 B - Observed heavy accumulations of encrusted grease deposits or other soil on the following food contact surfaces: under behind and beside the deep fat fryers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food pans, fans, grease strainer, rolling cart tables tops, and bottom shelving.
  • 1860 - Three compartment sink set up with a "bucket" of water for washing, no rinse and no sanitizing sink set up.
  • 2190 - No hot water available at facility sinks.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked by backed up water in the basin preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bathroom handwashing sink.
  • 3180 - Repeat Floors under equipment, tables, and shelving noted in need of cleaning.
November 06, 2006Routine110Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employee observed working in the food service area without proper hair restraints.
  • 0550 - In-use utensils improperly stored between use (scoop and serving spoon observed stored in low temperatured water).
  • 0550 - Dispensing utensils improperly stored between uses (scoop handle observed in ice and dry ingredients (flour, sugar).
  • 0690 - Tea spills observed in ice.
  • 1060 - The nonfood contact surface of the cardboard placed on floor in front of fryer is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Restroom faucet handle was observed damaged (cracked and taped).
  • 1570 - The door gasket of the TRUE 2-door refrigerator is damaged.
  • 1570 - 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: Shelving unitsUtensil drawerGibson freezer (interior)Dry igredient containers.
  • 2000 - Clean cooking pots in back storage area were observed stored with the food-contact surfaces facing upward.
  • 2350 ii - Plumbing connections under the toilet are leaking (water observed on restroom floor around toilet)
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen's cooking area.
  • 3170 - Ceiling tile (back store room) and walls are not maintained in good repair
  • 3180 - Repeat Some floors, baseboards, wall surfaces, and ceiling tiles noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
  • 3380 - Corrected During Inspection Critical No sanitizer in wiping cloth container.
August 31, 2006Routine113Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form: bowl or utensil without handle used to dispense food.
  • 1770 B - Repeat Observed accumulations of dust, food deposits or other soil on the following surfaces: smalll fans, under microwave, walk in, unused ticket strip, toothpick pan, fryer stand.
  • 3180 - Repeat Baseboards, some floor and wall areas, vent by dish sinks noted in need of cleaning.
March 07, 2006Routine04Details / Comments
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form:Bowl or utensil without handle used to dispense food(livers, gizzards in buckets).
  • 0820 - Corrected During Inspection Critical Repeat Livers and gizzards hot holding at improper temperatures.
  • 1570 - The chipped and rusting drawer was observed in a condition that prevents easy cleaning.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: Walk in door and fan guard, reach in doors, yellow condiment trays, can opener.
  • 3180 - Repeat Back room floor and baseboards, ceiling vent by dish sinks, and side exit door noted in need of cleaning.
November 08, 2005Routine14Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without effectively restrained hair.
  • 0820 - Critical Repeat Chicken BBQ preheated and hot holding at improper temperature.
  • 1570 - The bun rack is soiled and missing a wheel (propped up on soiled cardboard).
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: Henny Penny, reach in doors, gaskets, and exteriors, freezer, can opener, microwave oven, fryers and surroundings, condiment pans, ticket holder, black storage racks.
  • 1780 - Critical Bus tubs observed stored soiled on rack by walk in. Observed just floured chicken placed in a soiled bus tub.
  • 3170 - Toilet in ladies' room is not maintained in good repair
  • 3180 - Repeat Walls, door frames, baseboards, men's room fan and fixture,... noted in need of cleaning.
  • 3240 - Handwashing sink is coming loose from the wall by freezers.
August 16, 2005Routine26Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Chicken BBQ hot holding at improper temperatures.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Henny Penny, all drink spouts, microwave interior, shelves in and by the walk in, reach in door gaskets, bulk food containers (flour,...), ice maker interior, filters over fryers, can opener, area next to counter top fryer.
  • 2000 - Case of cups were found stored on the floor.
  • 3030 - No disposable towels were provided in the new dispensers at the hand washing lavatory in the kitchen and rest room areas.
  • 3140 - Repeat Employee's belongings observed stored on top of food case.
  • 3180 - Repeat Door frames, floor, wall, and baseboard areas, men's room noted in need of cleaning.
May 23, 2005Routine17Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Repeat Plastic bowls used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1570 - The door gasket of the Henny Penny is damaged.
  • 1770 B - Repeat Observed accumulations of grease deposits, food or other soil on the following surfaces: Henny Penny, fryer stand, order wheel, walk in.
  • 3140 - Repeat Employees are storing personal items in the prep area.
  • 3180 - Repeat Some baseboards, door frames, rest room fans noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (bleach stored over aluminum foil pans, spray cleaner stored with cups)
February 24, 2005Routine17Details / Comments
  • 0450 C - Repeat Plastic bowls used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 3180 - Repeat Some floor areas, baseboards, rest room exhaust fans noted in need of cleaning.
  • 1770 B - Repeat Observed accumulations of food deposits, dust, or other soil on the following surfaces: can opener, oscillating fan, area under fryer.
November 29, 2004Follow-up03Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Bowls used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1600 - The compartments of the dish sinks have debris build up in the corners.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: Henny Penny, reach in doors and fronts, microwave oven, soda dispensers, fryers, white fan, order wheel, drawer, chicken flour container, wheels of equipment, under the counter shelves, under the cofe maker,...
  • 3180 - Repeat Floors, baseboards, door frames, pipes, rest room fans noted in need of cleaning.
  • 1320 - Repeat The temperature measuring device in the white freezer was not properly located in the warmest part of the unit (could not find it).
  • 1100 - Repeat The rusty freezer interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Several plastic containers and the drink lid holder are damaged.
  • 0470 - Critical Raw fish stored over ready-to-eat (RTE) food (coleslaw) in the refrigeration unit.
  • 3170 - Toilet tissue dispenser is broken in the men's room.
  • 3080 - Less than 20 foot candles of light was noted in the men's room
  • 3080 - Less than 10 foot candles of light was noted in the walk in room.
  • 0820 - Critical Chicken BBQ hot holding at improper temperatures.
  • 3140 - Repeat Employees' belongings stored in the food prep and storage areas.
November 10, 2004Routine210Details / Comments
  • 3020 - Repeat Soap was not provided at the hand washing lavatory by the mop sink.
  • 3030 - Repeat No disposable towels were provided in the dispenser by the rest rooms.
  • 2350 ii - Men's toilet is in poor repair.
  • 2920 - Men's room door is not self closing, spring disconnected.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (gaps around both exterior doors).
  • 0570 - Repeat Wiping cloths improperly stored between uses.
  • 3290 - Mop bucket and mop left soiled overnight.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: Henny Penny, microwave oven, can opener, prep table drawer, fryer stand, exteriors, doors, and gaskets on the reach ins and walk in, ice maker bin,...
  • 3180 - Repeat Some floor areas, door frames, rest room exhaust fans noted in need of cleaning.
  • 3340 - Critical Containers of cleaner sitting above the fryers, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1100 - Repeat The food contact surface(interior) of the chipped, rusty freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
August 10, 2004Routine111Details / Comments
  • 3180 - Repeat Floor, baseboards, electrical outlets, rest room doors and fans noted in need of cleaning.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: microwave oven and counter, warmer cabinet, drawer, doors and exteriors of refrigerators and freezers, ..
  • 2000 - Cases of single service items were found stored on the floor.
  • 3140 - Employee's purse stored with single service items.
  • 1100 - Repeat The food contact surface of the chipped freezer interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - The temperature measuring devices located in the TRUE refrigerator and the white freezer are not easily readable.
  • 3080 - Less than 10 foot candles of light was noted in the room with the walk in.
  • 0570 - Repeat Wiping cloths improperly stored between use.
May 12, 2004Routine09Details / Comments
  • 0820 - Critical Chicken product hot holding at improper temperatures.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3020 - Soap was not provided at one hand washing lavatory in the kitchen.
  • 3030 - No disposable towels were provided at one hand washing lavatory in the kitchen.
  • 3180 - Repeat Some floor areas, baseboards, rest room fans noted in need of cleaning.
  • 1600 - Repeat The compartments and drainboards of the three compartment sink are heavily soiled.
  • 1580 - The small cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3300 - Facility is storing unnecessary items (many collapsed cardboard boxes) to the operation or maintenance of the establishment.
  • 1100 - The rusty interior of one freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3330 - Critical Working containers of cleaner are not accurately labeled.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: microwave oven, Henny Penny, prep tables, cart, outside of reach ins, chemical storage facilities, shelves, glass door refrigerator.
February 17, 2004Routine29Details / Comments
  • 1750 - Repeat Manufacturer containers(bread bags) were observed reused for the storage of food.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood frame.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of warming cabinet,walk in interior.
  • 3170 - Repeat Some floor tiles are loose, not maintained in good repair
  • 3180 - Repeat Floor and baseboards noted in need of cleaning.
  • 1060 - The rusty surfaces of the walk in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
  • 3070 - Toilet tissue was not provided in a dispenser at each toilet
  • 3260 - Employees are not using the storage area (for purses, coats,...) provided.
November 20, 2003Routine--Details / Comments
  • 3340 - Critical Containers of cleaners observed stored with pesticides.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soiled pans and containers stored as though clean, all refrigerators and freezers, microwave oven, warmer cabinet, can opener, bulk food containers, moldy metal pan, walk in interior, coffee maker, ....
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: condiment drawers and baskets, ALL shelves, carts, fryers and hood frames,...
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 1100 - Critical Repeat The food contact surfaces of the damaged plastic containers and measuring cup, bamboo handle strainer, rusty knife holder(magnetic) , old chicken cutting gloves, and rusty freezer area are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 0470 - Unwrapped or uncovered food in the refrigerators and on counters.
  • 1750 - Repeat Manufacturer containers(bread bags) were observed reused for the storage of food.
  • 1060 - The nonfood contact surface of the wooden rack by the wak in is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods (macaroni salad,...) in the refrigeration unit are not properly dated for disposition.
  • 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
  • 3180 - Repeat Walls, baseboards, floor, doors, frames, knobs, conduits, pipes, window sills,ceiling tiles,switches and wall fan all noted in need of cleaning.
October 13, 2003Routine48Details / Comments
  • 1750 - Repeat Manufacturer container (liver bucket) was observed reused for the storage of spices.
  • 2000 - Repeat Cases of single service items stored on the floor, unprotected from contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the cook area.
  • 0450 C - Repeat Plastic containers observed used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0220 - Critical The staff is eating in the prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: white shelves and wire racks, fryers, hoods, , fan, stand,....
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker interior, Henny Penny, walk in interior (racks, door, walls, ceiling, fan) , microwave, bulk food containers.
  • 3170 - Floor in walk in is not maintained in good repair
  • 3180 - Repeat Kitchen floor, some wall areas noted in need of cleaning.
July 01, 2003Routine19Details / Comments
  • 3180 - Repeat Floors, walls, doors, frames, attached fans, pipes, switches, rest room exhaust fan noted in need of cleaning.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 0820 - Critical Chicken hot holding at improper temperatures.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: warmer interior, some bulk food containers, microwave oven, can opener, walk in racks and fan unit, freezers.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: step stools, prep table legs, exterior of refrigerators, fryers and stand.
  • 2310 - Critical The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the cook area.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the area by the walk in.
  • 2350 ii - Toilet in men's room is inoperable.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Heavily soiled wiping cloths in use.
  • 1100 - The food contact surface of the damaged plastic pans and broken metal pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
April 01, 2003Routine310Details / Comments
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 2000 - Single service items observed unprotected from contamination.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: walk in interior, Crescor unit, microwave oven, prep tables, ...
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: carts, fryer stand, exterior of equipment, chemical storage shelf,...
  • 1100 - The food contact surface of the damaged plastic and rubber smallwares is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0480 - Unlabeled food containers.
  • 0450 C - Single service cup used as a food scoop.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in area.
  • 0570 - Wiping cloths improperly stored between use.
  • 3180 - Repeat Floors, walls, doors, baseboards,conduits, sills, and fans noted in need of cleaning. Employee rest rooms in need of cleaning.
  • 3170 - Men's room door is not maintained in good repair Two sinks pulling free of the wall.
January 07, 2003Routine110Details / Comments

August 24, 2009 (Routine)



Violations:
  • 3030 - Repeat No disposable towels in the handsink towel dispenser.
    Store the paper towels in the appropriate dispenser in order to keep the roll from possible cross-contamination.
  • 0700 - Corrected During Inspection Critical The batch of chicken placed in the fryer was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration level in the wiping cloth bucket was too high. (tested >200 ppm).
    Maintain 50 ppm chlorine sanitizer concentration level.
  • 2930 - The kitchen entrance door does not easily and completely close.
    Repair the door so it easily and completely closed to provide a tight seal.
  • 1570 - Repeat The door gaskets on the True 2-door cooler and the warming cabinet were in disrepair.
    Replace the door gaskets in accordance with the manufacturer's specifications.
  • 1060 - The nonfood contact surface of the counter-mounted can opener is rusted.
    Nonfood contact equipment such as the can opener that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be rust-free, smooth, durable, and nonabsorbent.
  • 1080 - Missing service panels on the coolers.
    Replace the missing service panels.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: walk-in cooler compartment, exterior surfaces of the trash container, exterior surfaces of the dry goods containers, warming compartment door hinges, and the refrigeration door runners.
    Clean and sanitize these surfaces for food contact.
  • 2980 - The asphalt surface surrounding the dumpster is not graded to drain.
    Repair refuse area so that it drains liquid waste resulting from the cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
  • 2720 - The waste grease container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3170 - Missing ceiling tile in the room leading to the walk-in cooler.
    Replace the missing ceiling tile.
Comments:
No employee training log available for review. A blank copy of HACCP temperature logs was given to the person-in-charge.

February 10, 2009 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands between exchanging gloves. (OPERATOR TO CORRECT)
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Small plastic cup used for dispensing sauce and food item in hot holding unit.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 1060 - The nonfood contact surface of the shelving units in upright refrigeration unit is not corrosion resistant, nonabsorbent, and/or smooth. Rusty, damaged shelves.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food containers and shelving units in walk-in
    Maintain nonfood-contact surfaces of equipment clean.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the toilet area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the food preparation area and in toilet area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler. Missing light bulb in walk-in cooler
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace missing light bulb
  • 3180 - Floor in soda dispensing area, floor in walk-in cooler, floor corners behind all equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3360 - Corrected During Inspection Critical Insecticide stored in back storage area.
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
Comments:
Provided training logs. Chlorine sanitizing solution available. Chemical test kit available. Date marking observed. Food thermometer available-demonstrated calibrating. Dumpster and grease area appears to be kept clean and maintained.

November 26, 2008 (Follow-up)



Violations:
  • 1100 - Repeat Rusty shelves in the stand-up cooler storing the raw chicken.
    Replace the rusty shelves with ones that are durable, smooth, easily cleanable, and nonabsorbent.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device for monitoring the internal temperature of the foods.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Repeat Door gasket on the Henny Penny warming cabinet was chipped and splitting.
    (door gasket on order) Replace the damaged door gasket with one in good repair.
  • 1570 - Repeat Non-functioning fryer.
    Repair the fryer to proper working condition or remove it from the premises.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOPS OF THE EQUIPMENT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - Repeat Roll of disposable paper towels were not in the dispenser
    (replacement towel dispenser on order) Provide a continuous supply paper towels in the dispensers in order to protect the paper towels from contamination.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
PERMIT RENEWAL ISSUED

November 06, 2008 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraint.
    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.
  • 1100 - Rusty shelves in the stand-up cooler storing the raw chicken.
    Replace the rusty shelves with ones that are durable, smooth, easily cleanable, and nonabsorbent.
  • 1510 - The person in charge could not provide a food temperature measuring device for monitoring the internal temperature of the foods.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Repeat Non-functioning fryer and walk-in cooler.
    Repair the fryer and walk-in cooler to proper working condition or remove them from the premises.
  • 1570 - Repeat Door gasket on the Henny Penny warming cabinet was chipped and splitting.
    Replace the damaged door gasket with one in good repair.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOPS OF THE EQUIPMENT & VENTILATION HOODS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2350 ii - Repeat The sink basin at the employee restrooms is slow to drain.
    Repair the restroom's handsink so it properly drains.
  • 2350 ii - Repeat Duct tape on the restroom's handsink hot water mixing valve turn knob.
    Replace the duct taped hot water mixing valve turn knob on the restroom's handsink with a turning knob in good repair.
  • 2350 ii - Repeat Kitchen handsink's cold water mixing valve does not turn to allow a flow of cold water.
    Repair the inoperable handsink cold water mixing valve.
  • 3030 - Repeat Roll of disposable paper towels were not in the dispenser
    Provide a continuous supply paper towels in the dispensers in order to protect the paper towels from contamination.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too high.
    Maintain 50 ppm chlorine sanitizer concentration level.
Comments:
Correct all cited violations before the permit renewal inspection takes place at the end of November 2008.

August 26, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Pieces of cardboard used to cover containers of raw chicken pieces in the true reach in refrigerator.
    Cardboard discarded and food grade plastic wrap. Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered foods in the glass door refrigerator.
    Foods covered during the inspection. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed slaw and macaroni salad in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1190 - No thermometer seen in the walk in refrigerator.
    Provide a thermometer in the unit and improve lighting for visibliity.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:WALK IN REFRIGERATOR COLD HOLDING ABOVE 41 FSmall deep fat fryer out of service.
    Repair the Walk in refrigerator to cold hold foods at 41 F or below and repair the refrigerator and fryer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - The door gasket to the following items are in poor repair:Henny Penny - hot boxTrue 2 door reach in refrigerator
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bottom of the large fryer and pumpWheels on tables etc. Microwave oven
    Clean and these surfaces.
  • 2350 ii - Sink handle held together with duct tape and the kitchen handsink with the cold water that will not turn on are in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 2350 ii - The sink basin outside the bathrooms is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Less than 10 foot candles of light was noted in the back store room and in the walk in refrigerator. Walk in refrigerator light reading just above 0 foot candles, back room almost half way between 0 and 10 foot candles.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Overall good food temperatures. Sanitizer in place. Chicken from walk in refrigerator moved to true reach in box. Contact EHS when walk in is repaired. Ensure unit can adequately cold hold food at 41 F or below before resuming use for food storage.

May 05, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw chicken stored over ready-to-eat corn and slaw mix, in the refrigeration unit.
    Corn and slaw mix moved during the inspection. Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0820 A 2 - Corrected During Inspection Critical 3 boxes of raw chicken stored on trays on floor of walk in refrigerator. Chicken cold holding at, 45 F (stem temperature). Chicken placed in walk in refrigerator this morning. Refrigerator temperature 43, on initial check, and quickly up to 45 F while checking chicken. Shelving provided no sturdy enough to store boxes of chicken.
    Chicken voluntarily discarded during the inspection. Provide sturdy shelving able to hold chicken both to keep food off the floor and to ensure adequate cold air circulation for cold holding. Suggest adding ice around plastic bags of raw chicken in the boxes. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:Front counter tacky-sticky after cleaningDrawer for gloves under preparation tableWire rack in back store room
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1180 - No food thermometer in the facility.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit from 0 - 220 F, the intended range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener
    Can opener taken to 3 compartment sink to clean and sanitize during the inspection.
  • 3330 - Corrected During Inspection Critical Working containers of powder for cleaning fryers not properly labeled.
    Working container labeled with contents during the inspection. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Overall excellent handwashing observed, good utensil use to prevent bare hand contact, sanitizer in place, and overall good food temperatures. Only 1 set of tubs available to bread chicken. Tubs must be emptied, washed, rinsed and sanitized every four hours. Suggest obtaining additional set or sets of tubs for chicken breading. Temperature charts previously in place, but not up to date. Resume use of temperature charts, suggest add one food temperature from each refrigerator, as well as, representative final cook temperatures. Reviewed thermometer calibration during inspection. Ensure training done to prevent cross contamination by properly storing raw foods below ready to eat foods.

November 09, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the glass door reach in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Raw chicken stored on trays in the walk in refrigerator, on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the wire storage rack in the office/storeroom area, the cabinets with missing or damaged laminate coating, and the rusty kitchen door, are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1600 - Corrected During Inspection 3 compartment sink used for food preparation without empting adjacent compartment of dishwater and soiled dishes.
    Ensure the sink compartment(s) are emptied, cleaned and sanitized prior to food preparation and after food preparation and before cleaning dishes. Food removed from sink during inspection.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: The bottom areas of the chicken fryers.
    Clean these surfaces now and routinely.
  • 3020 - Soap was not provided at the hand washing lavatory in the bathroom sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the cooks area and dishwashing area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
Ensure training and temperature charts are established and used. Good handwashing observed. Permit renewal issued.

July 24, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1100 - The food contact surface of the rusty fry basket is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the basket 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Under the large and small fryers
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical No wiping bucket made (food preparation surfaces not sanitized) prior to beginning food preparation.
    Sanitize food preparation surfaces prior to beginning food preparation, between different types of food, for any contamination, and at least every 4 hours for the same type of food preparation.
  • 3080 - No light bulbs in the employee mens restroom or the area just outside of the employee restrooms.
    Place light bulbs in these areas.
  • 3180 - Repeat Floor in hard to reach places and floor drains 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:
Overall improved cleaning, still need to get hard to reach areas. Start temperature charts, for cold holding units and food, as well as hot holding and food. Staff training done and training chart available.

November 08, 2006 (Follow-up)



Violations:
  • 0790 - Corrected During Inspection Chicken thawed without containers to catch draining blood and water from the thawing process causing pooling blood and water in the bottom of the thaw reach in refrigerator.
    Clean and sanitize the refrigerator now. Ensure pans or adequate containers are used for catchment of thawing meats. Ensure catchment is routinely emptied to prevent raw meat from sitting in pooling blood and water.
  • 1770 A - Critical Food contact surfaces of tableware observed soiled after washing and sanitizing.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: under the deep fat fryers, large and small units.
    Routinely clean these surfaces.
  • 1960 - Tableware 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.
  • 3170 - Leaking roof with water dripping over the cash register adn into a light fixture cover noted.
    Repair rood as soon as possible. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Overall sanitation of the facility improved. Establish and use cleaning, temperature and training logs. Permit Renewal Issued.

November 06, 2006 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1060 - Repeat The nonfood contact surface of the cardboard used as a floor in front handwashing sink 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.
  • 1100 - The food contact surface of the food tub is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the food tub 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 - Hot water heater not working.
    Immediately repair the hot water heater.
  • 1570 - Rolling cart shelving cracked.
    Repair or replace the rolling cart to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Walk in refrigerator out of order.
    Repair, replace or remove any unused or non-functioning equipment from the premises.
  • 1770 B - Observed heavy accumulations of encrusted grease deposits or other soil on the following food contact surfaces: under behind and beside the deep fat fryers.
    Clean these surfaces.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food pans, fans, grease strainer, rolling cart tables tops, and bottom shelving.
    Routinely clean and maintain nonfood-contact surfaces of equipment clean.
  • 1860 - Three compartment sink set up with a "bucket" of water for washing, no rinse and no sanitizing sink set up.
    Ensure the 3 compartment sink is set up is adequate for wash, rinse and sanitizing of dishes.
  • 2190 - No hot water available at facility sinks.
    Ensure hot water is restored to the facility to provide water of at least 110F.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked by backed up water in the basin preventing access by employees for easy handwashing.
    Repair the plumbing drainage to ensure sinks drain. Reframe from using kitchen handwashing sink until repaired.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bathroom handwashing sink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Repeat Floors under equipment, tables, and shelving 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:
Permit not issued. Plumber on site for hot water heater repair.

August 31, 2006 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - In-use utensils improperly stored between use (scoop and serving spoon observed stored in low temperatured water).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0550 - Dispensing utensils improperly stored between uses (scoop handle observed in ice and dry ingredients (flour, sugar).
    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.
  • 0690 - Tea spills observed in ice.
    Protect food from miscellaneous sources of contamination.
  • 1060 - The nonfood contact surface of the cardboard placed on floor in front of fryer 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 - Restroom faucet handle was observed damaged (cracked and taped).
    Repair the faucet handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. *Repair order has been placed.
  • 1570 - The door gasket of the TRUE 2-door refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving unitsUtensil drawerGibson freezer (interior)Dry igredient containers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean cooking pots in back storage area were observed stored with the food-contact surfaces facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2350 ii - Plumbing connections under the toilet are leaking (water observed on restroom floor around toilet)
    Plumbing systems and components shall be maintained in good repair.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen's cooking area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Ceiling tile (back store room) and walls are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Some floors, baseboards, wall surfaces, and ceiling tiles noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3380 - Corrected During Inspection Critical No sanitizer in wiping cloth container.
    Sanitizer must be present in wiping cloth solutions when being used to clean food contact surfaces (chlorine-50PPM, quaterinary ammonium-200PPM).
Comments:
Overall food management is good.

March 07, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form: bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensils with a handle to dispense food.
  • 1770 B - Repeat Observed accumulations of dust, food deposits or other soil on the following surfaces: smalll fans, under microwave, walk in, unused ticket strip, toothpick pan, fryer stand.
    Clean and sanitize these surfaces.
  • 3180 - Repeat Baseboards, some floor and wall areas, vent by dish sinks 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.
Comments:
New freezer looks great. Remove broken freezer if not repaired.

November 08, 2005 (Routine)



Violations:
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form:Bowl or utensil without handle used to dispense food(livers, gizzards in buckets).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. (Use utensil with handle to dispense food.
  • 0820 - Corrected During Inspection Critical Repeat Livers and gizzards hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods are maintained at either >140F or<41F to inhibit the growth of harmful bacteria.
  • 1570 - The chipped and rusting drawer was observed in a condition that prevents easy cleaning.
    Repaint the drawer interior to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: Walk in door and fan guard, reach in doors, yellow condiment trays, can opener.
    Clean and sanitize these surfaces.
  • 3180 - Repeat Back room floor and baseboards, ceiling vent by dish sinks, and side exit door 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.
Comments:
PERMIT EXPIRES THIS MONTH, SUBMIT REQUIRED APPLICATION AND FEE.

August 16, 2005 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without effectively restrained hair.
    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.
  • 0820 - Critical Repeat Chicken BBQ preheated and hot holding at improper temperature.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. All leftovers must be preheated to 165F before placing in a hot holding unit.
  • 1570 - The bun rack is soiled and missing a wheel (propped up on soiled cardboard).
    Repair/replace the rack with a clean one in good repair.
  • 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: Henny Penny, reach in doors, gaskets, and exteriors, freezer, can opener, microwave oven, fryers and surroundings, condiment pans, ticket holder, black storage racks.
    Clean and sanitize these surfaces.
  • 1780 - Critical Bus tubs observed stored soiled on rack by walk in. Observed just floured chicken placed in a soiled bus tub.
    Clean and sanitize all food containers between uses.
  • 3170 - Toilet in ladies' room is not maintained in good repair
    Repair the toilet. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls, door frames, baseboards, men's room fan and fixture,... 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.
  • 3240 - Handwashing sink is coming loose from the wall by freezers.
    Resecure and caulk the hand sink. Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
DO NOT SET OUT CHICKEN LIVERS, TENDERS, .... BY THE FRYER WAITING FOR ORDERS. KEEP PRODUCTS EITHER <41F OR >140F UNTIL SERVED. Remove soiled cardboard from the facility, do not cover the floor with it.

May 23, 2005 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate all food storage onto approved shelving with minimum 6" legs or casters. Put away deliveries promptly.
  • 0820 - Corrected During Inspection Critical Chicken BBQ hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Henny Penny, all drink spouts, microwave interior, shelves in and by the walk in, reach in door gaskets, bulk food containers (flour,...), ice maker interior, filters over fryers, can opener, area next to counter top fryer.
    Clean and sanitize these surfaces.
  • 2000 - Case of cups were found stored on the floor.
    Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3030 - No disposable towels were provided in the new dispensers at the hand washing lavatory in the kitchen and rest room areas.
    Keep a dispenser key on site. Hand drying devices such as individual disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
  • 3140 - Repeat Employee's belongings observed stored on top of food case.
    Use the designated area for all employee storage needs.
  • 3180 - Repeat Door frames, floor, wall, and baseboard areas, men's room noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

February 24, 2005 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Repeat Plastic bowls used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide and use approved scoops. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1570 - The door gasket of the Henny Penny is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Repeat Observed accumulations of grease deposits, food or other soil on the following surfaces: Henny Penny, fryer stand, order wheel, walk in.
    Clean and sanitize these surfaces.
  • 3140 - Repeat Employees are storing personal items in the prep area.
    Store all purses, keys, phones,....in a seperate designated area so that food, equipment, single-service and single-use articles will not be contaminated.
  • 3180 - Repeat Some baseboards, door frames, rest room fans 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (bleach stored over aluminum foil pans, spray cleaner stored with cups)
    Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
Comments:
Sanitation improvements noted.

November 29, 2004 (Follow-up)



Violations:
  • 0450 C - Repeat Plastic bowls used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide and use approved scoops. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3180 - Repeat Some floor areas, baseboards, rest room exhaust fans 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.
  • 1770 B - Repeat Observed accumulations of food deposits, dust, or other soil on the following surfaces: can opener, oscillating fan, area under fryer.
    Clean and sanitize these surfaces.
Comments:
MUCH IMPROVEMENT, PERMIT RENEWED.

November 10, 2004 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Bowls used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide and use approved scoops with a handle. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1600 - The compartments of the dish sinks have debris build up in the corners.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: Henny Penny, reach in doors and fronts, microwave oven, soda dispensers, fryers, white fan, order wheel, drawer, chicken flour container, wheels of equipment, under the counter shelves, under the cofe maker,...
    Clean and sanitize these surfaces.
  • 3180 - Repeat Floors, baseboards, door frames, pipes, rest room fans 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.
  • 1320 - Repeat The temperature measuring device in the white freezer was not properly located in the warmest part of the unit (could not find it).
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1100 - Repeat The rusty freezer interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Several plastic containers and the drink lid holder are damaged.
    Repair the freezer 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. Remove all damaged plastic items.
  • 0470 - Critical Raw fish stored over ready-to-eat (RTE) food (coleslaw) in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food. Store raw meat, seafood, and poultry below all ready to eat foods.
  • 3170 - Toilet tissue dispenser is broken in the men's room.
    Reattach dispenser to the wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3080 - Less than 20 foot candles of light was noted in the men's room
    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 room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 0820 - Critical Chicken BBQ hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3140 - Repeat Employees' belongings stored in the food prep and storage areas.
    Provide lockers or other suitable facilities for the employees so that food, equipment, single-service and single-use articles are protected from contamination
Comments:
*Several violations noted. No permit renewal at this time. Will reinspect the last week of November. Correct all items by that time.

August 10, 2004 (Routine)



Violations:
  • 3020 - Repeat Soap was not provided at the hand washing lavatory by the mop sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Repeat No disposable towels were provided in the dispenser by the rest rooms.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 2350 ii - Men's toilet is in poor repair.
    Repair plumbing Thoroughly clean the rest room..
  • 2920 - Men's room door is not self closing, spring disconnected.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (gaps around both exterior doors).
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0570 - Repeat Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 3290 - Mop bucket and mop left soiled overnight.
    After use, buckets are to be emptied and rinsed. Mops are to be rinsed and hung up to dry. Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: Henny Penny, microwave oven, can opener, prep table drawer, fryer stand, exteriors, doors, and gaskets on the reach ins and walk in, ice maker bin,...
    Clean and sanitize these surfaces.
  • 3180 - Repeat Some floor areas, door frames, rest room exhaust fans noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical Containers of cleaner sitting above the fryers, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1100 - Repeat The food contact surface(interior) of the chipped, rusty freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Resurface or replace the freezer 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.
Comments:
Ensure that all employees' purses are stored properly, not in the prep areas.

May 12, 2004 (Routine)



Violations:
  • 3180 - Repeat Floor, baseboards, electrical outlets, rest room doors and fans 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.
  • 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: microwave oven and counter, warmer cabinet, drawer, doors and exteriors of refrigerators and freezers, ..
    Clean and sanitize these surfaces.
  • 2000 - Cases of single service items were found stored on the floor.
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3140 - Employee's purse stored with single service items.
    Store any personal items in a seperate designated area so that food, equipment, single-service and single-use articles are protected from contamination
  • 1100 - Repeat The food contact surface of the chipped freezer interior is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the freezer 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.
  • 1320 - The temperature measuring devices located in the TRUE refrigerator and the white freezer are not easily readable.
    Provide an easily readable thermometer in the front of every hot and cold holding unit so employees can accurately read the temperature.
  • 3080 - Less than 10 foot candles of light was noted in the room with the walk in.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
As soon as ther is an accumulation of soiled dishes to wash, set up the three compartment sink: 1. wash, 2. rinse, 3. sanitize. Always clean and sanitize the sinks between different tasks (i.e. preparing raw chicken, washing dishes,...).

February 17, 2004 (Routine)



Violations:
  • 0820 - Critical Chicken product hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3020 - Soap was not provided at one hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at one hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Repeat Some floor areas, baseboards, rest room fans 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.
  • 1600 - Repeat The compartments and drainboards of the three compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1580 - The small cutting boards 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.
  • 3300 - Facility is storing unnecessary items (many collapsed cardboard boxes) to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1100 - The rusty interior of one freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the unit 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.
  • 3330 - Critical Working containers of cleaner are not accurately labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: microwave oven, Henny Penny, prep tables, cart, outside of reach ins, chemical storage facilities, shelves, glass door refrigerator.
    Clean and sanitize these surfaces for food contact.
Comments:
*Only one certified manager posted. Provide coverage for all hours of operation and the supporting documentation. Complete all cleaning prior to leaving for the evening. New floor covering noted in walk in.

November 20, 2003 (Routine)



Violations:
  • 1750 - Repeat Manufacturer containers(bread bags) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood frame.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of warming cabinet,walk in interior.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Some floor tiles are loose, not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor and baseboards 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.
  • 1060 - The rusty surfaces of the walk in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3070 - Toilet tissue was not provided in a dispenser at each toilet
    Install a tissue dispenser.To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
  • 3260 - Employees are not using the storage area (for purses, coats,...) provided.
    Employees shall store their things in the area provided.
Comments:
Permit renewed.

October 13, 2003 (Routine)



Violations:
  • 3340 - Critical Containers of cleaners observed stored with pesticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soiled pans and containers stored as though clean, all refrigerators and freezers, microwave oven, warmer cabinet, can opener, bulk food containers, moldy metal pan, walk in interior, coffee maker, ....
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: condiment drawers and baskets, ALL shelves, carts, fryers and hood frames,...
    Maintain nonfood-contact surfaces of equipment clean.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 1100 - Critical Repeat The food contact surfaces of the damaged plastic containers and measuring cup, bamboo handle strainer, rusty knife holder(magnetic) , old chicken cutting gloves, and rusty freezer area are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the items 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0470 - Unwrapped or uncovered food in the refrigerators and on counters.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1750 - Repeat Manufacturer containers(bread bags) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1060 - The nonfood contact surface of the wooden rack by the wak in is not corrosion resistant, nonabsorbent, and/or smooth.
    Paint or seal the rack. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets (not visors), 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods (macaroni salad,...) in the refrigeration unit are 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.
  • 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 3180 - Repeat Walls, baseboards, floor, doors, frames, knobs, conduits, pipes, window sills,ceiling tiles,switches and wall fan all 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.*Also, clean the concrete at the side entrance.
Comments:
**Numerous violations today. Develop and enforce a detailed, written cleaning program. Reinspection/permit inspection to be conducted the last week of November. All violations must be corrected by that time. Complete all cleaning tasks before leaving nightly. Do not leave mop water, soiled equipment and wiping clothes overnight.

July 01, 2003 (Routine)



Violations:
  • 1750 - Repeat Manufacturer container (liver bucket) was observed reused for the storage of spices.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2000 - Repeat Cases of single service items stored on the floor, unprotected from contamination.
    Store cases at least 6" off the floor. Store single service items inverted, in plastic, or in an approved dispenser.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the cook area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0450 C - Repeat Plastic containers observed used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide approved scoops with a handle for all food dispensing. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0220 - Critical The staff is eating in the prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat, drink, or smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: white shelves and wire racks, fryers, hoods, , fan, stand,....
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker interior, Henny Penny, walk in interior (racks, door, walls, ceiling, fan) , microwave, bulk food containers.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Floor in walk in is not maintained in good repair
    Replace missing tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor, some wall areas noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 01, 2003 (Routine)



Violations:
  • 3180 - Repeat Floors, walls, doors, frames, attached fans, pipes, switches, rest room exhaust fan 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.
  • 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of 50 parts per million and the water temperature to 120F.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 0820 - Critical Chicken hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Repair the warmer door latch to close easily
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: warmer interior, some bulk food containers, microwave oven, can opener, walk in racks and fan unit, freezers.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: step stools, prep table legs, exterior of refrigerators, fryers and stand.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 - Critical The handwashing facility located in the prep 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 hanging pans, mop bucket,... preventing its use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the cook area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the area by the walk in.
    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.
  • 2350 ii - Toilet in men's room is inoperable.
    Plumbing systems and components shall be maintained in good repair.
  • 0570 - Repeat 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.
  • 1100 - The food contact surface of the damaged plastic pans and broken metal pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the damaged items 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.

January 07, 2003 (Routine)



Violations:
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: walk in interior, Crescor unit, microwave oven, prep tables, ...
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: carts, fryer stand, exterior of equipment, chemical storage shelf,...
    Maintain nonfood-contact surfaces of equipment clean.
  • 1100 - The food contact surface of the damaged plastic and rubber smallwares is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the containers and utensils 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.
  • 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.
  • 0450 C - Single service cup used as a food scoop.
    Provide and use approved scoops for all food dispensing to reduce the potential for contamination.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in area.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - Repeat Floors, walls, doors, baseboards,conduits, sills, and fans noted in need of cleaning. Employee rest rooms 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. Clean employee rest rooms.
  • 3170 - Men's room door is not maintained in good repair Two sinks pulling free of the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace missing door knob assembly. Secure and recaulk the loose hand and mop sinks.

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