Grafton Street, 7380 Atlas Walk Way, Gainesville, VA 20155 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Grafton Street
Address: 7380 Atlas Walk Way, Gainesville, VA 20155
Type: Full Service Restaurant
Phone: 571 261-9367
Total inspections: 8
Last inspection: 11/23/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.11/23/2015Risk Factor
Small bar dishwsher appears to be working properly. Email / fax dishwasher service report to Health Dept. fax 703-257-5138. Note: Time errors in Lotus Notes
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Staff eating in kitchen at a service / prep counter.
    Correction: Employees mush eat in a designated area separate from food items & clean equipment.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food items & clean food equipment.
    Correction: Employees may drink from a closed beverage container stored separately from food items & clean equipment.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Large high temperature not sanitizing.
    Correction: After cleaning and rinsing sanitize food-contact surface in the 3-vat sink until dishwasher is working properly.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Pump-spray container of cleaning product not properly labeled.
    Correction: Label working containers of toxic items with the common name of contents.
09/22/2015Risk Factor
Discussed molluscan shellfish handout with PIC. Live oysters from Sea Farms Inc Hudging, VA - an approved source. Bar dishwasher appears to be working properly.
  • Temperature Measuring Devices (repeated violation)
    Observation: There were no thermometers in the 1-door under-counter cooler in the beverage station area, or in the bar top-loading coolers..
    Correction: Provide thermometers in all coolers.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature dishwasher is not meeting the manufacturer's specifications. The minimum temperature was 150 degree while the actual temperature was 140 degrees.
    Correction: Have dishwasher serviced so the dishwasher is working according to the manufacturer's specifications.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: The pressure gauge for the high temperature warewash machine appears to be above 25 PSI. Rinse cycle appears to be misting heavily.
    Correction: Have the dishwasher serviced to check the pressure gauge operation.
  • Precleaning (corrected on site)
    Observation: Food debris on ladles in dry storage.
    Correction: Prescrub / presoak food equipment as needed to facilitate the cleaning action of the detergent.
  • Handwashing - Using a Handwashing Lavatory
    Observation: Water at rear kitchen handsink not working.
    Correction: Repair rear kitchen handsink.
04/30/2015Routine
Discussed Critical Items, and handwashing glove use handouts with PIC Dishwashers appear to be working properly.
  • Temperature Measuring Devices
    Observation: There were no thermometers in the 1-door under-counter cooler in the beverage station area, or in the bar top-loading coolers.
    Correction: Provide thermometers in the bar coolers and in the 1-door under-counter cooler by the ice tea dispenser.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Heavy dust on refrigeration coils of well cooler.
    Correction: Clean coils more frequently.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The lower interior surfaces of the mechanical warewashing machine are soiled with limescale.
    Correction: Use a delimer and a brush for cleaning the inside of the dishwasher to eliminate scale build-up..
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The bar hand washing sink was blocked, preventing access by employees for easy handwashing.
    Correction: Provide access to hand washing sinks during all hours of operation. Remove the drain pan preventing its use.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the kitchen hand washing sink behind the microwave oven.
    Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing sink in the bar.
    Correction: Provide disposable paper towels at the bar hand washing sink.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the exhaust hood areas. Measured 15-40 foot-candles of light.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or food equipment. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent.
  • Physical Facilities in Good Repair
    Observation: Dead lamps / bulbs in rear kitchen, men's restroom, and at mop sink.
    Correction: Replace dead lamps and bulbs.
04/30/2014Routine
Discussed Handwashing, Handling RTE Foods, Glove Use, & Employee Health handouts with PIC. Line Check. Both dishwasher appear to be working properly.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, caps, or hair nets.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Fish in cabinet of 2-door prep cooler at improper temperature.
    Correction: Relocate PHF to a cooler that can maintain food at 41 degrees or less.
  • Cooling, Heating, and Holding Capacities
    Observation: Cabinet of 2-door prep cooler at end of cooking line at 55 degrees.
    Correction: Repair cooler to maintain food at 41 degrees or less.
  • Cooling, Heating, and Holding Capacities
    Observation: Electrical breaker off for 2-door upright freezer at cooking line, unit 47 degrees.
    Correction: Monitor unit and repair as needed.
  • Plumbing System Maintained in Good Repair
    Observation: Soda gun holsters in bar missing drain lines.
    Correction: Install drain lines on soda gun holsters.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing sink by the ice tea dispenser.
    Correction: Provide hand soap at the handsink.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing sink in the dishwasher area.
    Correction: Provide paper towels at handsink.
04/30/2013Routine
Purpose of site visit: Evaluate facility for foodservice permit.
Correct the following items:
1) Finish bar construction.
2) Provide a minimum of 20 foot-candles of light.
Facility approved for permit after items corrected.

No violation noted during this evaluation.
01/28/2013Pre-Opening
Purpose of site visit: Evaluate facility for foodservice permit.
Correct the following items:
1) Finish bar construction.
2) Provide a minimum of 20 foot-candles of light in bar prep & dishwashing areas.
3) Install missing fan blade & fan grill in 2-door prep cooler.
4) Install rodent-proof door sweep on kitchen exit door (exterior) by electrical panels.
5) Provide a minimum of 20 foot-candles of light at restroom handsinks.
6) Install "No Smoking" signs at public entrances.
7) Install soap, towels & handwashing signage at bar handsink.
8) Replace dead ceiling light lamps in kitchen & dishwashing areas:
a) Dishwasher
b) Beverage station
c) Cooking line
d) Pizza oven
e) prep sink
Not approved for permit.

  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
01/25/2013Pre-Opening
Purpose of site visit: Evaluate facility for foodservice permit.
Correct the following items:
1) Finish bar construction.
2) Provide minimum 20 foot-candles of light in bar prep & dishwashing areas.
3) Install missing fan & fan grill in 2-door prep cooler.
4) Clean air filter on back of ice maker.
5) Clean refrigeration coils on drawer cooler- heavy dust.
6) Install rodent-proof door sweep on kitchen exit door (exterior) by electrical panels.
7) Provide a minimum of 20 foot-candles of light at restroom handsinks.
8) Replace dead bulb / lamps in women's restroom.
9) Install "No Smoking" signs at public entrances.
10) Replace dead bulb inside large walk-in over door.
11) Submit proposed menu.
12) Provide soap, towels & handwashing signage at bar handsink.
13) Turn on 2-door upright freezer.
Not approved for permit.

No violation noted during this evaluation.
01/23/2013Pre-Opening

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