German Store and Cafe, 1900A George Washington Memorial Hwy., Yorktown, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 0820 A 2 - Corrected During Inspection Critical goulash cold holding at improper temperatures. | March 05, 2009 | Routine | 1 | 0 | Details / Comments |
|
September 03, 2008 | Routine | 0 | 2 | Details / Comments |
|
October 23, 2007 | Routine | 0 | 2 | Details / Comments |
|
January 31, 2007 | Critical Procedures | 0 | 2 | Details / Comments |
|
September 06, 2006 | Routine | 1 | 1 | Details / Comments |
|
April 18, 2006 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | November 08, 2005 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | September 16, 2005 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | August 31, 2005 | Other | 0 | 0 | Details / Comments |
March 05, 2009 (Routine)
Violation: 0820 A 2 - Corrected During Inspection Critical goulash cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.Temperature was adjusted on the refrigeration unit.
September 03, 2008 (Routine)
Violations:
- 1080 - The cinder blocks supporting the prep table in the kitchen is not designed and constructed to be easily cleanable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 2000 - Clean glasses at the bar were not observed stored in a position to allow air-drying. {Placed on top of toweling}
Store these glasses in a self-draining position that allows air-drying. {Place on top of cleanable plastic netting}
Permit reissued.
October 23, 2007 (Routine)
Violations:
- 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. - 1570 - Kelvinator reach-in freezer has heavy accumulation of ice.
Defrost the Kelvinator reach-in freezer to ensure a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
Potato salad is not potentially hazardous because vinegar is an ingredient which lowers the acidity level. Keep an eye on Kelvinator refrigerator for any leaking. Exhaust hood vents are cleaned when needed by owner. Remember to date mark all foods that are potentially hazardous and are stored for more than 24 hours. Grease trap cleaned by owner weekly. Permit Issued.
January 31, 2007 (Critical Procedures)
Violations:
- 1320 - Unable to find thermometer in refrigerator portion of this unit.
Ensure a thermometer is kept in the unit to monitor the temperature. - 1770 C - Reach-in refrigerator appears to be in need of cleaning- residue and debris build-up observed.
Clean refrigerator to remove build-up.
Walk-through conducted to check temperatures and critical items- temperatures are fine. Will be returning to review menu with owner/operator to familiarize myself with food items on the menu.
September 06, 2006 (Routine)
Violations:
- 1320 - Thermometers not found in several freezers.
Provide to measure temperature of unit. - 3270 - Critical Flies observed in kitchen. Fly strip has been put up.
Continue methods to control flies.
April 18, 2006 (Routine)
Violations:
- 0480 - Dry storage products unlabeled.
Label to prevent misuse. - 3260 - Employee items on shelving with restaurant items.
Store employee items separate from restaurant items.
November 08, 2005 (Routine)
Comments:Looks good. No violations noted.
September 16, 2005 (Routine)
Comments:Equipment is running at temperature with the exception of one unit- currently aroiund 60F. Do not use unless it come down to 41F or below. Requirements met for permit issue. 2005 permit issued.
August 31, 2005 (Other)
Comments:Walk-through conducted, new equipment is on the way. Clean-up in progress. Owner/operator will contact me when kitchen is closer to being completed.
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