Homer's Drive-In, 249 Carolina Ave., Suffolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Homer's Drive-In
Address: 249 Carolina Ave., Suffolk, Virginia
Total inspections: 21
Last inspection: Jun 4, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes of canned beverages stored on drink crates, provide elevated food storage.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1570 - Equipment was observed in a state of disrepair and damaged. Cracked door on ice machine, in need of replacement
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  • 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris:-bottom of white chest freezer-grease accumulation of gas lines behind cooking stations
  • 2350 ii - Critical Plumbing connections under the hand sink are leaking. Water pooling around floor drain behind ice machine.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen.
  • 3170 - -Floor tiles cracked and worn in kitchen. -Floor is recessed around drain behind ice machine-Floor is not maintained in good repair
  • 3380 - Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping cloths are not maintained in sanitizing solution. Maintain cloth in 50-200 ppm chlorine solution.
June 04, 2008Routine46Details / Comments
3180 - Repeat Missing coved molding behind front counter.IN PROCESS OF INSTALLATION.May 09, 2008Follow-up01Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous food in the refrigeration unit is not properly dated for disposition.*OWNER AGREED TO BEGIN DATE MARKING IMMEDIATELY.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris:- Utensil drawer- Door of white reach-in freezer & bottom of reach-in freezer-Door tracking on glass front reach-in*THESE VIOLATIONS TO BE CORRECTED 3/26/08
  • 2810 - Repeat Ceiling panels in kitchen are not smooth or cleanable.*CEILING PANELS & VENTS TO BE REPLACED BY 4/30/08.
  • 3180 - Repeat Floor and wall junctures are not clean, missing coved molding behing front counter.*FLOOR/WALL JUNCTURES WILL BE CLEANED & COVED MOLDING REPLACED BY 4/30/08.
March 25, 2008Follow-up13Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous food in the refrigeration unit is not properly dated for disposition.
  • 1060 - Pallets in the storeroom are not cleanable, also pallets are not elevated off of the floor to facilitate easy cleaning beneath.
  • 1730 - Utensils in the drawer in the rear kitchen were observed in a state of repair and condition preventing effective maintenance and easy cleaning; utensils observed:- Ice cream scoop handle- Spatula handle- Hand held slicer- Vegetable peeler
  • 1770 B - Corrected During Inspection Lip under lid of ice machine and baffle plate are not clean.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris:- Utensil drawer- Outside of cheese warmer- Shelf under the prep table in the rear kitchen- Plastic bag drawer (CORRECTED)- Door of white reach-in freezer & bottom of reach-in freezer-Door tracking on glass front reach-in- Hinges & inside of reach-in prep
  • 2810 - Ceiling panels in kitchen are not smooth or cleanable.
  • 2930 - Repeat Opening at bottom of back door, therefore, outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storeroom.
  • 3170 - There are holes in the walls in the storeroom.
  • 3180 - Repeat Floor and wall junctures are not clean, also door frames, floor behind reach-in refrigerator in storeroom, walls in kitchen, grease dripping on outside of hood duct.
  • 3220 - Mops not hung up to air dry.
January 23, 2008Routine110Details / Comments
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Drawer holding utensils and cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Utensils were observed in a state of disrepair and damaged. Utensils corroded and bent, no longer easily cleanable.
  • 1800 - Repeat The nonfood contact surface of the following equipment, surfaces has accumulations of grime and debris: Fan guard on floor fan, pot and pan storage shelf, other shelves under prep tables, grease dripping from hood duct, inside bottom of freezers.
  • 2000 - Clean pots and pans were not observed stored in a position to allow air-drying.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Opening at bottom of back door, correct to prevent the entry of rodents
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storeroom
  • 3170 - Hole in wall above prep table is not maintained in good repair
  • 3180 - Repeat The following areas of the floor were not clean and noted in need of cleaning: Under palates in storeroom, floor and wall juncture behind hot water heater, next to and behind ice machine, and behind freezer in storeroom.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment next to reac hin freezer.
August 15, 2007Routine08Details / Comments
  • 1100 - The food contact surface of the kitchen utensils in drawer in rear of kitchen are no longer cleanable, is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refigerator in store room, no therometer in glass door reach in either
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Hood filters missing in hood.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under prep table
  • 1800 - The nonfood contact surface of the inside of hood has accumulations of grime and debris. Grease was noted to be dripping down exhaust duct.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Opening is found at the bottom of the back door.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the Storeroom area.
  • 3180 - Repeat Floor under racks in storeroom, Floor and wall junctures in kitchen, and floor under grill area are all noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unnecessary articles in storeroom especially in corner next to reach in freezer.
  • 3490 - Corrected During Inspection Aloe Vera stored in reach in with food. Aloe Vera is stored in such a way that it could contaminate food in Reach in.
April 11, 2007Routine010Details / Comments
  • 0820 - Critical Repeat Foods in reach-in storeroom cold holding at improper temperatures (48 degrees F).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - The temperature measuring device in the reach-in was not properly located in the coldest part of the unit.
  • 1750 - Repeat Single-service items were observed reused for the storage.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pot and pan shelf, grease hood, and bottom and outside of door on reach-in.
  • 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Lid was open.
  • 2740 - Grease accumulation was observed adjacent to the grease refuse container outside the facility.
  • 2930 - Outer opening at bottom of back door of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Less than 50 foot candles of light was noted in the Grill area.
  • 3170 - Repeat Walls in kitchen and storeroom are cracked and contain holes. Not maintained in good repair
  • 3180 - Repeat Floors under storage racks, behind ice machine, and under equipment in the noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Sanitizer in wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
November 01, 2006Routine313Details / Comments
  • 0820 - Critical Repeat Foods in reach-in storeroom cold holding at improper temperatures (48 degrees F).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - The temperature measuring device in the reach-in was not properly located in the coldest part of the unit.
  • 1750 - Repeat Single-service items were observed reused for the storage.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pot and pan shelf, grease hood, and bottom and outside of door on reach-in.
  • 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Lid was open.
  • 2740 - Grease accumulation was observed adjacent to the grease refuse container outside the facility.
  • 2930 - Outer opening at bottom of back door of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Less than 50 foot candles of light was noted in the Grill area.
  • 3170 - Repeat Walls in kitchen and storeroom are cracked and contain holes. Not maintained in good repair
  • 3180 - Repeat Floors under storage racks, behind ice machine, and under equipment in the noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Sanitizer in wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
November 01, 2006Routine313Details / Comments
  • 0470 - Critical Unwrapped or uncovered food stored in the kitchen and dry storage area
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: reach in cooler storage racks.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: grase and flour strainers.
June 08, 2006Critical Procedures20Details / Comments
  • 0800 - Corrected During Inspection Critical Barbecue noted not being adequately cooled to prevent the growth of harmful bacteria. Food item was discarded.
  • 0820 - Corrected During Inspection Critical Barbecue cold holding at improper temperatures. Evidence of food item not being cooled properly.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods (Chicken Salad, Macaroni, Tuna Salad, and Chicken and Rice) in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surfaces of the dry storage racks and one equipment storage shelf are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of the many plactic containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The screen door is torn and in poor repair.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Unused warming unit stored on equipment shelf is not clean and not in use currently.
  • 1750 - Manufacturer containers were observed reused for the storage of potatoes, and onions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior storage racks of the glass door reach in cooler..
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood and filters and large stock pots.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dry storage racks, Small Fryer, Exterior of the soda machine and the fan unit (CLEANED), Storage shelves in the kitchen, Heat lamp, Exterior of the slicer (CLEANED), Exterior of the glass door reach in unit, Containers storing single service items (Lids. Utensils, Straws, Sugar and Salt) (SOME CLEANED), and Grease tray under the griddle.
  • 1780 - Corrected During Inspection Critical Equipment used for storage of packaged or open food items (Fish breading containeraa) was observed with visible accumulations of soil and debris.
  • 1790 - The of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surfaces of the tall fans anf the hot water heater unit have accumulations of grime and debris.
  • 2800 - Exterior surfaces of building is not weather-resistant. Area is muddy at the back door.
  • 2830 - Repeat Floor and wall juncture at the front counter not sealed.
  • 3170 - Repeat The floor tiles are damaged in several areas in the facility, and the ceiling tiles are in poor condition. The panel wall in the storage area has a large whole in it, and the walls in the kitchen are damaged,
  • 3180 - The floor, especially around the corners and under/behind equipment, is in need of cleaning.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned. Vents and tiles, surrounding them, have heavy dust accumulation.
April 13, 2006Routine513Details / Comments
  • 1570 - The freezer door was observed in a state of disrepair and damaged.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach in cooler storage racks.
  • 2830 - Repeat Floor and wall juncture at the front counter is not sealed.
  • 3170 - The ceiling tiles and the wall at the prep area are in poor repair.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
November 04, 2005Routine16Details / Comments
  • 1570 - Reach in cooler leaks water.
  • 2810 - Repeat Ceiling in the store room is not smooth and easily cleanable.
  • 2810 - Repeat Floor or floor covering in the kitchen and the store room is not smooth and easily cleanable.
  • 2810 - Repeat Wall or wall covering in the kitchen is not smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture at the front counter not sealed.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
July 26, 2005Routine04Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood
  • 2810 - Repeat Ceiling in the kitchen and the storage area is not smooth and easily cleanable.
  • 2810 - Repeat Floor or floor covering in kitchen and storage area is not smooth and easily cleanable.
  • 2810 - Repeat Wall or wall covering in the kitchen is not smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture at the front counter is not sealed.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
April 22, 2005Routine07Details / Comments
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of sweet potatoes and potatoes and onions.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2810 - Repeat The ceiling tiles in the storage area and the kitchen is not smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture in kitchen not sealed.
  • 3170 - Repeat The kitchen wall is not maintained in good repair
  • 3200 - Intake and exhaust air ducts are not being cleaned
January 21, 2005Routine07Details / Comments
  • 0820 - Critical Hot dogs hot holding at improper temperatures. Corrected
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Personal coats hanging on storage racks.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) onions and potatoes and potato salad in the refrigeration unit is not properly dated for disposition.
  • 2810 - Ceiling in kitchen and soda storage area is not smooth and easily cleanable. Several tiles are damaged or missing.
  • 2810 - Wall or wall covering in the kitchen is not smooth and easily cleanable. Holes observed in the wall.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0810 - The methods used for cooling were not adequate.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of soups and smother chicken.
  • 2830 - Repeat Floor wall juncture inkitchen is not coved and closed to no larger than 1/32 inch space.
  • 1100 - The food contact surface of the microwave oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3170 - Repeat Holes observed in the rest room wall. Floor tiles in need of repair.
  • 3180 - Repeat The kitchen floor is in need of cleaning.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1510 - Thermometer not being used for cooked foods.
October 25, 2004Routine214Details / Comments
  • 1800 - Repeat The storage shelves are in need of cleaning.
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  • 2890 - Light bulb in the storage area not shielded, coated, or otherwise shatter-resistent.
  • 3180 - The floor in the kitchen and the storage area noted in need of cleaning.
  • 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped: chicken and meat patties.
  • 1060 - Repeat The nonfood contact surfaces of the storage racks and shelves are not corrosion resistant, nonabsorbent, and/or smooth. The microwave ceiling paint is peeling.
  • 3170 - Repeat Walls and some floor tiles are in poor repair. Floor mats are in poor repair. Wall in rest room is in need of repair.
  • 2830 - Repeat Floor and wall junctureat front counter not sealed.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer door sticky to the touch.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of chicken, potatoes and green beans. Corrected on Site.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) macaroni and Cheese, potatoes, and greens in the refrigeration unit is not properly dated for disposition. Corrected on Site.
July 20, 2004Routine110Details / Comments
  • 3030 - The continuous towel system was stained and unclean in appearance.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) fried chicken, potatoes and onions, rice pudding, cabbage, and macaroni and cheese in the refrigeration unit is not properly dated for disposition.
  • 1800 - Repeat The nonfood contact surface of the storage shelves has accumulations of grime and debris.
  • 1060 - The ceiling of the microwave and the storage shelf at the cook line are not corrosion resistant, nonabsorbent, and/or smooth.
  • 2000 - Single service items observed unprotected from contamination.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of potatoes. CORRECTED WHILE ON SITE.
  • 2830 - Floor and wall junctures in the storage room and the front counter are not sealed.
  • 0450 C - Observed a plastic cup used as a scoop.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood system.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the refrigerator/freezer. CORRECTED ON SITE.
  • 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3170 - Several floor tiles are not maintained in good repair. Holes observed in the rest room wall.
April 28, 2004Routine210Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the rest room.
  • 1800 - The nonfood contact surface of the stainless steel storage shelves had accumulations of grime and debris.
  • 1060 - Repeat Chili covered with aluminum foil. Storage racks rusted.
  • 0240 - Employee observed working in the food service area without proper hair restraints.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 2810 - Ceiling in the kitchen and the storage area is not smooth and easily cleanable.
  • 2810 - The coving is missing at he counter area.
  • 0550 - In-use ice scoop improperly stored between use.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of potatoes and onions.
  • 1580 - The cutting board is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cookie sheets and stock pot.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: freezer shelves.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil storage drawer.
  • 3240 - Handwashing facility in the rest room is not clean.
  • 1570 - Unused equipment stored in facility.
January 28, 2004Routine012Details / Comments
  • 1800 - The nonfood contact surface of the sandwich prep gaskets had accumulations of grime and debris.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of the refrigerator (old)
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1790 - Repeat The food contact equipment surface of the fryers on the cook line are observed soiled with accumulations of grime and debris.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) crab cakes and green beans in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the stove and the oven are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 0470 - Repeat Unwrapped or uncovered food in the storage area.
  • 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store food and equipment are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of green bans and crab cakes.
September 03, 2003Follow-up27Details / Comments
  • 0810 - The methods used for cooling hamburgers and potatoes with onions were not adequate.
  • 0820 - Critical Repeat Smoked sausage and cheese cold holding at improper temperatures. Corrected.
  • 0820 - Critical Repeat Fried chicken cold holding at improper temperatures. Corrected.
  • 0820 - Critical Repeat Chili and hot dogs hot holding at improper temperatures. Corrected.
  • 0830 - Critical The prepared ready-to-eat (RTE) potatoes with onions and hamburgers in the refrigeration unit are not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat unidentifiable foods in the freezer are not properly dated for disposition.
  • 2000 - Repeat Equipment and supplies stored on the floor next to old freezer.
  • 0610 - Sodas stored on the floor of the office. The air conditioner is being repaired in this area; there is a constant dripping from the ceiling as well as other falling debris.
  • 1570 - Repeat The door gasket of the reach in refrigerator is damaged, not allowing the unit to close properly. The temperature of the unit was not adequate to hold any potentially hazardous foods. All PHFs were removed from this unit. According to management a unit has been ordered.
  • 1570 - Repeat The commode does not flush properly. Area was closed until the commode could be fixed.
  • 1750 - Manufacturer containers were observed reused for the storage of tea..
  • 1190 - The ambient air temperature measuring devices (degrees F) located in the cold holding units could not be found.
  • 3180 - Repeat The floor under and around the storage racks and all of equipment (including the water heater) noted in need of cleaning.
  • 0470 - Repeat Unwrapped or uncovered food in the the storage area.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: fryers.
  • 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: walls behind cook line, refrigerator gaskets.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment - old chairs.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 0960 1 - Critical The oven, stove and hood unit are no longer cleanable or safe for cooking..
  • 1060 - Repeat Observed old, torn and soiled card board boxes used to store supplies/equipment on the storage racks. The storage racks are rusted and are not smooth.
  • 1960 - Utensils were found stacked while wet after cleaning and chemical sanitization.
  • 1960 - Utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 3170 - Repeat Floor tile is not maintained in good repair
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
August 13, 2003Routine414Details / Comments
  • 2000 - Sodas and grease barrels were found stored on the floor.
  • 0470 - Repeat Unwrapped or uncovered rice in the storage.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 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: freezer gaskets and stove vent.
  • 1800 - Repeat The nonfood contact surface of the freeze ( bottom) and the floor mats had accumulations of grime and debris.
  • 3180 - Repeat The floor behind the equipment noted in need of cleaning.
  • 1060 - Supplies stored in cardboard boxes. Cloths used as liners.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the reach in display unit is damaged.
  • 1570 - Freezer door handle, third comartment of the three compartment sink and storage shelving were observed in a condition that prevents necessary maintenance and easy cleaning - tape around handle
  • 3170 - Repeat Ceiling and floor tiles are not maintained in good repair. Rest room has holes in the wall.
  • 1790 - The food contact equipment surface of the stove and the oven are observed soiled with accumulations of grime and debris.
April 04, 2003Routine012Details / Comments

June 04, 2008 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes of canned beverages stored on drink crates, provide elevated food storage.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1570 - Equipment was observed in a state of disrepair and damaged. Cracked door on ice machine, in need of replacement
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris:-bottom of white chest freezer-grease accumulation of gas lines behind cooking stations
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Critical Plumbing connections under the hand sink are leaking. Water pooling around floor drain behind ice machine.
    Plumbing systems and components shall be maintained in good repair.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - -Floor tiles cracked and worn in kitchen. -Floor is recessed around drain behind ice machine-Floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3380 - Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping cloths are not maintained in sanitizing solution. Maintain cloth in 50-200 ppm chlorine solution.
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Inspection conducted by EHS Ponzar. Floor and wall juncture molding has been purchased and will be installed. Thank you!

May 09, 2008 (Follow-up)



Violation: 3180 - Repeat Missing coved molding behind front counter.IN PROCESS OF INSTALLATION.
Install coving at floor wall junctures.
Comments:
Thank you for your hard work and cooperation in the correction of your violations.

March 25, 2008 (Follow-up)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous food in the refrigeration unit is not properly dated for disposition.*OWNER AGREED TO BEGIN DATE MARKING IMMEDIATELY.
    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.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris:- Utensil drawer- Door of white reach-in freezer & bottom of reach-in freezer-Door tracking on glass front reach-in*THESE VIOLATIONS TO BE CORRECTED 3/26/08
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2810 - Repeat Ceiling panels in kitchen are not smooth or cleanable.*CEILING PANELS & VENTS TO BE REPLACED BY 4/30/08.
    Replace ceiling panels with vinyl coated panels to make it smooth and easily cleanable.
  • 3180 - Repeat Floor and wall junctures are not clean, missing coved molding behing front counter.*FLOOR/WALL JUNCTURES WILL BE CLEANED & COVED MOLDING REPLACED BY 4/30/08.
    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:
A second follow-up inspection will be conducted on or around April 30, 2008. All violations are expected to be corrected at this time. If all violations are not corrected, a Notice of Violation will be issued. All employees must have valid Health Cards. The Health Card Book has been revised to encompass changing food regulations. Please pick up a new book at the Suffolk Health Department to study prior to taking the test. The test is given at the Suffolk Health Department on Tuesdays from 9AM - 11AM and Thursdays from 2PM - 4PM.

January 23, 2008 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - Pallets in the storeroom are not cleanable, also pallets are not elevated off of the floor to facilitate easy cleaning beneath.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1730 - Utensils in the drawer in the rear kitchen were observed in a state of repair and condition preventing effective maintenance and easy cleaning; utensils observed:- Ice cream scoop handle- Spatula handle- Hand held slicer- Vegetable peeler
    Discard and replace the damaged utensils in the drawer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Corrected During Inspection Lip under lid of ice machine and baffle plate are not clean.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris:- Utensil drawer- Outside of cheese warmer- Shelf under the prep table in the rear kitchen- Plastic bag drawer (CORRECTED)- Door of white reach-in freezer & bottom of reach-in freezer-Door tracking on glass front reach-in- Hinges & inside of reach-in prep
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2810 - Ceiling panels in kitchen are not smooth or cleanable.
    Replace ceiling panels with vinyl coated panels to make it smooth and easily cleanable.
  • 2930 - Repeat Opening at bottom of back door, therefore, outer opening of the food establishment is not protected against entry of insects and rodents.
    Install sweep on bottom of door to prevent entrance of rodents and insects. 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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storeroom.
    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.
  • 3170 - There are holes in the walls in the storeroom.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor and wall junctures are not clean, also door frames, floor behind reach-in refrigerator in storeroom, walls in kitchen, grease dripping on outside of hood duct.
    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 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Four (4) out of eleven (11) of the violations cited on this inspection are repeat violations. A follow-up inspection will be conducted by our department within the next 30 days. At this time, compliance is expected to correct all repeat violations, and improvement in the general sanitation of this establishment.
All employees are required to have Health Cards. Health Cards may be obtained at the Suffolk Health Department on Tuesdays, from 9AM - 11AM and Thursdays from 2PM - 4PM.

August 15, 2007 (Routine)



Violations:
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Drawer holding utensils and cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Utensils were observed in a state of disrepair and damaged. Utensils corroded and bent, no longer easily cleanable.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - Repeat The nonfood contact surface of the following equipment, surfaces has accumulations of grime and debris: Fan guard on floor fan, pot and pan storage shelf, other shelves under prep tables, grease dripping from hood duct, inside bottom of freezers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean pots and pans were not observed stored in a position to allow air-drying.
    Store pots and pans in a self-draining position that allows air-drying.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Opening at bottom of back door, correct to prevent the entry of rodents
    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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storeroom
    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.
  • 3170 - Hole in wall above prep table is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The following areas of the floor were not clean and noted in need of cleaning: Under palates in storeroom, floor and wall juncture behind hot water heater, next to and behind ice machine, and behind freezer in storeroom.
    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.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment next to reac hin freezer.
    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.
Comments:
Continuing, repeat, flagrant violations will initiate the Suffolk Health Department's enforcement policy towards the revocation of your health permit. Out of eight violations, 6 of them are repeats. Correct all repeat violations by your next inspection. Thank you.

April 11, 2007 (Routine)



Violations:
  • 1100 - The food contact surface of the kitchen utensils in drawer in rear of kitchen are no longer cleanable, is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the kitchen 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refigerator in store room, no therometer in glass door reach in either
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Hood filters missing in hood.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under prep table
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the inside of hood has accumulations of grime and debris. Grease was noted to be dripping down exhaust duct.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Opening is found at the bottom of the back door.
    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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the Storeroom 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.
  • 3180 - Repeat Floor under racks in storeroom, Floor and wall junctures in kitchen, and floor under grill area are 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unnecessary articles in storeroom especially in corner next to reach in freezer.
    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.
  • 3490 - Corrected During Inspection Aloe Vera stored in reach in with food. Aloe Vera is stored in such a way that it could contaminate food in Reach in.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

November 01, 2006 (Routine)



Violations:
  • 0820 - Critical Repeat Foods in reach-in storeroom cold holding at improper temperatures (48 degrees F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 45F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - The temperature measuring device in the reach-in was not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 1750 - Repeat Single-service items were observed reused for the storage.
    Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pot and pan shelf, grease hood, and bottom and outside of door on reach-in.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Lid was open.
    Cover all waste containers when not in continuous use.
  • 2740 - Grease accumulation was observed adjacent to the grease refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2930 - Outer opening at bottom of back door of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3080 - Less than 50 foot candles of light was noted in the Grill area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat Walls in kitchen and storeroom are cracked and contain holes. Not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under storage racks, behind ice machine, and under equipment in the 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 - 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.
  • 3380 - Corrected During Inspection Critical Sanitizer in wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizers in proper concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

November 01, 2006 (Routine)



Violations:
  • 0820 - Critical Repeat Foods in reach-in storeroom cold holding at improper temperatures (48 degrees F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 45F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - The temperature measuring device in the reach-in was not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 1750 - Repeat Single-service items were observed reused for the storage.
    Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pot and pan shelf, grease hood, and bottom and outside of door on reach-in.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered. Lid was open.
    Cover all waste containers when not in continuous use.
  • 2740 - Grease accumulation was observed adjacent to the grease refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2930 - Outer opening at bottom of back door of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3080 - Less than 50 foot candles of light was noted in the Grill area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat Walls in kitchen and storeroom are cracked and contain holes. Not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under storage racks, behind ice machine, and under equipment in the 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 - 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.
  • 3380 - Corrected During Inspection Critical Sanitizer in wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizers in proper concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 08, 2006 (Critical Procedures)



Violations:
  • 0470 - Critical Unwrapped or uncovered food stored in the kitchen and dry storage area
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: reach in cooler storage racks.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: grase and flour strainers.
    Clean and sanitize these surfaces for food contact.
Comments:
Floor, wall, and ceiling repair needed. Thank You.

April 13, 2006 (Routine)



Violations:
  • 0800 - Corrected During Inspection Critical Barbecue noted not being adequately cooled to prevent the growth of harmful bacteria. Food item was discarded.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 - Corrected During Inspection Critical Barbecue cold holding at improper temperatures. Evidence of food item not being cooled properly.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods (Chicken Salad, Macaroni, Tuna Salad, and Chicken and Rice) in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - The nonfood contact surfaces of the dry storage racks and one equipment storage shelf 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.
  • 1100 - The food contact surface of the many plactic containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace 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 - The screen door is torn and in poor repair.
    Repair/replace the screen to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Unused warming unit stored on equipment shelf is not clean and not in use currently.
    Remove any unused or non-functioning equipment from the premises.
  • 1750 - Manufacturer containers were observed reused for the storage of potatoes, and onions.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior storage racks of the glass door reach in cooler..
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood and filters and large stock pots.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dry storage racks, Small Fryer, Exterior of the soda machine and the fan unit (CLEANED), Storage shelves in the kitchen, Heat lamp, Exterior of the slicer (CLEANED), Exterior of the glass door reach in unit, Containers storing single service items (Lids. Utensils, Straws, Sugar and Salt) (SOME CLEANED), and Grease tray under the griddle.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical Equipment used for storage of packaged or open food items (Fish breading containeraa) was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1790 - The of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surfaces of the tall fans anf the hot water heater unit have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2800 - Exterior surfaces of building is not weather-resistant. Area is muddy at the back door.
    Exterior surfaces of building shall be constructed of weather-resistant materials.
  • 2830 - Repeat Floor and wall juncture at the front counter not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3170 - Repeat The floor tiles are damaged in several areas in the facility, and the ceiling tiles are in poor condition. The panel wall in the storage area has a large whole in it, and the walls in the kitchen are damaged,
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor, especially around the corners and under/behind equipment, is in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned. Vents and tiles, surrounding them, have heavy dust accumulation.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Will return, as a follow-up, at an announced time (within thirty days) to check for clean equipment and proper procedures, such as cooling and proper food storage. As mentioned in earlier inspections, there seems to be a vast difference between the night and the day shift; please refer to the time of the inspection. All of the above violations were discussed and or corrected during the inspection. Please ensure all food employees have current food handler cards. Thank You.

November 04, 2005 (Routine)



Violations:
  • 1570 - The freezer door was observed in a state of disrepair and damaged.
    Repair/replace the freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach in cooler storage racks.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2830 - Repeat Floor and wall juncture at the front counter is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3170 - The ceiling tiles and the wall at the prep area are in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Ensure all food employees have valid food handle cards. All violations were discussed during the inspection. Thank You.

July 26, 2005 (Routine)



Violations:
  • 1570 - Reach in cooler leaks water.
    Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 2810 - Repeat Ceiling in the store room is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2810 - Repeat Floor or floor covering in the kitchen and the store room is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2810 - Repeat Wall or wall covering in the kitchen is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture at the front counter not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations were discussed during the inspection. Thank You.

April 22, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood
    Clean and sanitize these surfaces for food contact.
  • 2810 - Repeat Ceiling in the kitchen and the storage area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2810 - Repeat Floor or floor covering in kitchen and storage area is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2810 - Repeat Wall or wall covering in the kitchen is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture at the front counter is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
All violations were discussed during the inspection. Several repeat violations were observed; correction and/or a corrective action plan is expected upon the next inspection. Thank You.

January 21, 2005 (Routine)



Violations:
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of sweet potatoes and potatoes and onions.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2810 - Repeat The ceiling tiles in the storage area and the kitchen is not smooth and easily cleanable.
    Repair or replace ceiling tiles to make it smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture in kitchen not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3170 - Repeat The kitchen wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Since the last inspection: the rest room wall has been repaired, many floor tiles have been replaced, and the storage shelves have been resurfaced. All violations were discussed during the inspection. Thank You.

October 25, 2004 (Routine)



Violations:
  • 0820 - Critical Hot dogs hot holding at improper temperatures. Corrected
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
    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
  • 3260 - Employees are not using the dressing rooms or lockers provided. Personal coats hanging on storage racks.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) onions and potatoes and potato salad in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2810 - Ceiling in kitchen and soda storage area is not smooth and easily cleanable. Several tiles are damaged or missing.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2810 - Wall or wall covering in the kitchen is not smooth and easily cleanable. Holes observed in the wall.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of soups and smother chicken.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2830 - Repeat Floor wall juncture inkitchen is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 1100 - The food contact surface of the microwave oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the microwave oven 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.
  • 1580 - The cutting board is 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.
  • 3170 - Repeat Holes observed in the rest room wall. Floor tiles in need of repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The kitchen floor is in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1510 - Thermometer not being used for cooked foods.
    Ensure employees can properly monitor the temperature of food items in the establishment.
Comments:
Storage shelves have been resurfaced and a new oven has been purchased. Violations were discussed during the inspection. Thank You.

July 20, 2004 (Routine)



Violations:
  • 1800 - Repeat The storage shelves are in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2890 - Light bulb in the storage area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The floor in the kitchen and the storage area 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.
  • 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped: chicken and meat patties.
    Store food in packages, covered containers, or wrappings.
  • 1060 - Repeat The nonfood contact surfaces of the storage racks and shelves are not corrosion resistant, nonabsorbent, and/or smooth. The microwave ceiling paint is peeling.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3170 - Repeat Walls and some floor tiles are in poor repair. Floor mats are in poor repair. Wall in rest room is in need of repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2830 - Repeat Floor and wall junctureat front counter not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer door sticky to the touch.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of chicken, potatoes and green beans. Corrected on Site.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) macaroni and Cheese, potatoes, and greens in the refrigeration unit is not properly dated for disposition. Corrected on Site.
    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.
Comments:
Food Handler Cards needed. All violations were discussed and or corrected during the inspection. Thank You.

April 28, 2004 (Routine)



Violations:
  • 3030 - The continuous towel system was stained and unclean in appearance.
    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. The supplier must be notified or a new system must be selected.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) fried chicken, potatoes and onions, rice pudding, cabbage, and macaroni and cheese in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - Repeat The nonfood contact surface of the storage shelves has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1060 - The ceiling of the microwave and the storage shelf at the cook line 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of potatoes. CORRECTED WHILE ON SITE.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2830 - Floor and wall junctures in the storage room and the front counter are not sealed.
    Seal floor and wall juncture.
  • 0450 C - Observed a plastic cup used as a scoop.
    Minimize bare hand and arm contact with exposed food by supplying approved scoops with extended handles.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood system.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the refrigerator/freezer. CORRECTED ON SITE.
    Clean and sanitize these surfaces for food contact.
  • 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3170 - Several floor tiles are not maintained in good repair. Holes observed in the rest room wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Note: Several pieces of new equipment have been installed in the facility. Ceiling tiles have been replaced in the storage room. Ceiling tiles are gradually being replaced in the kitchen. The refrigerator handle has been replaced. All old, unused equipment has been removed. All employees wearing hair restraints at time of inspection. All violations were discussed and or corrected during the inspection. Thank You.

January 28, 2004 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the rest room.
    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.
  • 1800 - The nonfood contact surface of the stainless steel storage shelves had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1060 - Repeat Chili covered with aluminum foil. Storage racks rusted.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 2810 - Ceiling in the kitchen and the storage area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2810 - The coving is missing at he counter area.
    Repair or replace coving to make it smooth and easily cleanable.
  • 0550 - In-use ice scoop improperly stored between use.
    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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of potatoes and onions.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1580 - The cutting board is 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.
  • 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cookie sheets and stock pot.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: freezer shelves.
    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: utensil storage drawer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3240 - Handwashing facility in the rest room is not clean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1570 - Unused equipment stored in facility.
    Remove the unused equipment from the facility.
Comments:
All violations were discussed and or corrected during the inspection. Thank You.

September 03, 2003 (Follow-up)



Violations:
  • 1800 - The nonfood contact surface of the sandwich prep gaskets had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of the refrigerator (old)
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1790 - Repeat The food contact equipment surface of the fryers on the cook line are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the fryers on the cook line to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) crab cakes and green beans in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 2 - The food contact surface of the stove and the oven are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the oven and the stove to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 0470 - Repeat Unwrapped or uncovered food in the storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store food and equipment 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.
  • 1530 - Repeat There is no test kit located 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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of green bans and crab cakes.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Several violations were corrected. New cold holding unit purchased since last inspection. All violations were discussed and or corrected during this inspection. Thank You.

August 13, 2003 (Routine)



Violations:
  • 0810 - The methods used for cooling hamburgers and potatoes with onions were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical Repeat Smoked sausage and cheese cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 45F or below.
  • 0820 - Critical Repeat Fried chicken cold holding at improper temperatures. Corrected.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 45F or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Chili and hot dogs hot holding at improper temperatures. Corrected.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) potatoes with onions and hamburgers 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.
  • 0830 - Critical The prepared ready-to-eat unidentifiable foods in the freezer are not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 2000 - Repeat Equipment and supplies stored on the floor next to old freezer.
    Store all equipment and supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0610 - Sodas stored on the floor of the office. The air conditioner is being repaired in this area; there is a constant dripping from the ceiling as well as other falling debris.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Elevate all food at least 6 inches off of the floor.
  • 1570 - Repeat The door gasket of the reach in refrigerator is damaged, not allowing the unit to close properly. The temperature of the unit was not adequate to hold any potentially hazardous foods. All PHFs were removed from this unit. According to management a unit has been ordered.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat The commode does not flush properly. Area was closed until the commode could be fixed.
    Repair/replace the commode to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers were observed reused for the storage of tea..
    Discontinue the reuse of single-use containers for tea storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1190 - The ambient air temperature measuring devices (degrees F) located in the cold holding units could not be found.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 3180 - Repeat The floor under and around the storage racks and all of equipment (including the water heater) 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.
  • 0470 - Repeat Unwrapped or uncovered food in the the storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: fryers.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 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: walls behind cook line, refrigerator gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment - old chairs.
    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.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 0960 1 - Critical The oven, stove and hood unit are no longer cleanable or safe for cooking..
    Repair or replace the unit to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Repeat Observed old, torn and soiled card board boxes used to store supplies/equipment on the storage racks. The storage racks are rusted and are not smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1960 - Utensils were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1960 - Utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 3170 - Repeat Floor tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1530 - There is no test kit located 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.
Comments:
All violations were discussed and or corrected during the inspection. Please note food handler cards are needed for new employees. During the inspection, new ceiling tiles and floor tiles were observed. A follow-up inspection has been scheduled, however, after noting several repeat and critical violations.

April 04, 2003 (Routine)



Violations:
  • 2000 - Sodas and grease barrels were found stored on the floor.
    Store all food and food service equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0470 - Repeat Unwrapped or uncovered rice in the storage.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 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: freezer gaskets and stove vent.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the freeze ( bottom) and the floor mats had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat The floor behind the 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.
  • 1060 - Supplies stored in cardboard boxes. Cloths used as liners.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The door gasket of the reach in display unit is damaged.
    Repair or replace the display unit's door gasket in accordance with the manufacturer's specifications.
  • 1570 - Freezer door handle, third comartment of the three compartment sink and storage shelving were observed in a condition that prevents necessary maintenance and easy cleaning - tape around handle
    Repair the freezer door handle , the sink, and the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handle and the shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Repeat Ceiling and floor tiles are not maintained in good repair. Rest room has holes in the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1790 - The food contact equipment surface of the stove and the oven are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the stove and the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
Comments:
All violations were discussed and or corrected during the inspection.

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