Hometown Heroes Sports Pub, 237 Battlefield Boulevard, South, Chesapeake, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Hometown Heroes Sports Pub
Address: 237 Battlefield Boulevard, South, Chesapeake, Virginia
Total inspections: 23
Last inspection: Oct 19, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) 0550 - Dispensing utensils improperly stored between uses. 1060 - Repeat The nonfood contact surface of the cardbaord box storing utensils is not corrosion resistant, nonabsorbent, and/or smooth. 1580 - Repeat The cutting board(s) along the make line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil container, fry basket. 3180 - Repeat All floors and some wall surfaces noted in need of cleaning. 3220 - Repeat Mops not hung up to air dry.	October 19, 2009	Routine	1	6	Details / Comments
0690 - Beer stored in water and ice mixture in beer coolers without proper draining. 0820 A 2 - Critical Repeat Food cold holding at improper temperatures. 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food such as milk and deli meat and cheese in the refrigeration unit was not properly dated for disposition after opening. 0830 - Critical Repeat The prepared ready-to-eat (RTE) items in the refrigeration unit is not properly dated for disposition. 0840 - Critical Repeat The prepared ready-to-eat (RTE) food marked as Cajun chicken and rice in the refrigeration unit was not discarded by the ""consume by"" date. 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) nonfat butter milk in the refrigerator, the food should have been discarded on July 09, 2009 which was 7 days ago. 1060 - Repeat Inverted milk and soda crates used as shelves at bar and in kitchen are not easily cleanable. 1570 - Repeat Platic containers observed in a condition that prevents necessary maintenance and easy cleaning. 1570 - Repeat The door gaskets to reach-in coolers are in poor repair. 1570 - Repeat Vent filters are not properly installed with the correct filter panels. 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. 0 ppm tested at water temperature of 140F. 1730 - The sandwich low-boy unit is not holding food at proper tempearture of 41F or below. 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: fryer baskets, can openers. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in cooler gaskets, storage shelves, walk-in cooler shelves, soda gun holster, beer coolers. 2000 - Clean utensils stored jumbled in containers. 3030 - No disposable towels were provided at the hand washing lavatory in the bar. 3180 - Repeat Floor and wall in kitchen under and behind equipment and shelves, floor and wall in walk-in cooler noted in need of cleaning. 3220 - Mops not hung up to air dry.	July 16, 2009	Routine	5	9	Details / Comments
1060 - Repeat Material used for lining shelving unit is not corrosion resistant, nonabsorbent, and/or smooth. Wire shelving rusty. 1100 - Repeat Knife is not smooth, contains cracks, chips, or pits and can not be easily cleaned. 1190 - Thermometer is needed in walk-in cooler 1510 - The person in charge could not provide a food temperature measuring device. 1580 - Repeat The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food containers,sides of grill area, under grill area, shelving units, compressor fans in walk-in cooler, wire shelving 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. 3180 - Repeat Walls behind three compartment sink, floor around water heater, floor behind grill area, floor in walk-in cooler, ceiling vents noted in need of cleaning.	February 04, 2009	Routine	0	8	Details / Comments
0550 - In-use utensils improperly stored between use. Tongs stored on handles of ovens. 0820 A 2 - Critical Repeat Diced tomatoes, cut tomatoes, hard boiled eggs and cheese cold holding at improper temperatures in low-boy unit. 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta salad, sliced deli meat in the refrigeration unit is not properly dated for disposition. 0840 - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) cheese (dated opened on 10/09/08), and conqueso (dated 10/12/08) in the refrigeration unit was not discarded. 1100 - Critical The food contact surface of the frayed fryer baskets, knives with chipped tip is not smooth, contains cracks, chips, or pits and can not be easily cleaned. 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption. 1570 - Repeat Low-boy unit across from pizza oven was observed in a state of disrepair and damaged. 1570 - Repeat The door gaskets of low-boy units observed damaged. 1580 - The cutting boards along low-boy unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Damaged interior observed. 1750 - Manufacturer containers including ice cream buckets, creamer cardboard boxes were observed reused for the storage of food. 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers, and ovens. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sliverware holder, shelves, walk-in cooler shelves, walk-in cooler fan guards, glass door reach-in cooler door track, and reach-in cooler shelves. 1800 - The nonfood contact surface of the inverted milk and soda crates used as shelves has accumulations of grime and debris. 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. 3180 - Repeat Floor in kitchen, under and behind equipment at cooks' line, and ice machine, wall behind cooks' line and floor in walk-in cooler noted in need of cleaning.	October 27, 2008	Routine	4	11	Details / Comments
0840 - Corrected During Inspection Critical Repeat The commercially processed buttermilk and half and half in the walk in refrigerator with an expiration dates of May and June were not discarded by the expiration dates. 1060 - Repeat The nonfood contact surface of the following items are is not corrosion resistant, nonabsorbent, and/or smooth:Rusty vent coversPressed wood cabinets in the waitress areaStorage shelving on walls for chemicals and extra pans, spices 1570 - Repeat The door gaskets to the lowboy refrigerator and lowboy freezer are in poor repair. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Walk in refrigerator fan coversRipped refrigerator door gasketsWheels for table by grillWiring area under deep fat fryers 2180 - Critical The floor drain for the waitress station is not accessible due to waitress area design. Pepsi dispensing machine installed directly in front of access to drain and cabinet above drain. 3170 - The following items are not maintained in good repair:Stained damaged ceiling tiles in dining areaPanel added to cover piping access not sealed to wall under bar, wall not coved or sealed to floor 3180 - Repeat The following areas noted in need of cleaning:Wall and floor drain area for sink piping below barFloor under, behind and beside the ice machineYellowed ceiling tiles in kitchen by oven areaDusty ceiling tiles in kitchen by ventilation ducts 3200 - Repeat Intake and exhaust air ducts in the kitchen, dining area and in the womens restroom are not being cleaned 3320 - Critical Chemicals, bleach, degreaser and window cleaner placed in old commercial spic and span chemical bottles. Some bottles not labeled.	July 21, 2008	Follow-up	3	6	Details / Comments
0070 - Cook employed at facility with previous training before employment, but little or no sanitation training since employed, not properly trained in food safety as it relates to their assigned duties. Cook uncertain of cooling methods, not correctly cleaning and sanitizing cooks knives, uncertain how to test sanitizing solution. 0610 - Repeat Boxes of soda syrup stacked on the floor and on inverted soda crate. 0820 A 2 - Corrected During Inspection Critical Boiled egg (cooked prior to today) held in top insert pan of out of order preparation refrigerator, cold holding at improper temperature of 60 F stem temperature. 0840 - Critical The commercially processed sliced cheeses in the cooks reach in refrigerator were not discarded by the ""consume by"" dates of 16-18 June 2008. 0840 - Critical The commercially processed half and half in the walk in refrigerator with an expiration date of 15 June 2008, and swollen container was not discarded by the ""consume by"" date. 1060 - Repeat The nonfood contact surface of the following items are is not corrosion resistant, nonabsorbent, and/or smooth:Rusty vent coversRipped bar stoolsPressed wood cabinets in the waitress areaStorage shelving on walls for chemicals and extra pans, spices etcCARDBOARD BOXES still used to store containers of dressing in the waitress reach in refrigerator and the CARDBOARD BOX to store items in cooks area as well as the CARDBOARD BOX used as a tray to hold glasses rack in bar area 1090 - Critical When asked for a food or cooks thermometer, the cook produced a glass stem thermometer, with a metal tip. A temperature measuring device with an unshielded glass stem or sensor was observed in the establishment. 1570 - The following equipment was observed in a state of disrepair and damaged:Lowboy refrigeratorPreparation refrigerator 1570 - Repeat The door gaskets to the cooks reach in refrigerator and the lowboy refrigerator are in poor repair. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:FansUtensil holderCan opener 1960 - Cooks knives placed in sanitizing solution (wiping bucket) to clean, then air dried with dry cloth from waist. 3170 - Repeat The following items are not maintained in good repair:Stained damaged ceiling tiles in dining areaBroken mirror in men's restroomHole in wall in men's restroomCutout in wall below bar for sink piping 3180 - Repeat The following areas noted in need of cleaning:Wall and floor drain area for sink piping below barFloor under, behind and beside the ice machineYellowed ceiling tiles in kitchen by oven areaDusty ceiling tiles in kitchen by ventilation ducts 3200 - Repeat Intake and exhaust air ducts in the kitchen, dining area and in the womens restroom are not being cleaned	July 02, 2008	Routine	3	9	Details / Comments
0610 - Repeat Boxes of beer stored on inverted crates less than 6" above the floor. 1060 - The nonfood contact surface of the cardboard boxes used as holding containers for individual portion cups of dressing and the cardboard used under soiled glasses tray are not corrosion resistant, nonabsorbent, and/or smooth. 1570 - The door gaskets to the lowboy refrigerators are in poor repair. 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Tables under the broiler, especially legs and wheelsBottom cabinets for the fryers on piping and the wire area 3170 - Damaged ceiling tiles in the dining area not maintained in good repair 3180 - Repeat Area behind and under the ice machine with cardboard boxes, bottle caps and stacks of floor tiles, noted in need of cleaning. 3200 - Intake and exhaust air ducts are not being cleaned, in the dining area.	April 16, 2008	Routine	0	7	Details / Comments
0610 - Several beer kegs stored on the floor or food stored less than 6" above the floor in the walk in refrigerator making access to other food difficult and floor inaccessible to clean. 1100 - Corrected During Inspection The food contact surface of the stainless mixing bowl that is not smooth, contains cracks, chips, or pits and can not be easily cleaned. 1770 A - Critical The following utensils were observed soiled to sight and touch: Clean sanitized flatware observed with food debris 2350 ii - No hot water handle on bar handwashing sink, so that personnel cannot wash hands with hot water (100 F) as required. 3030 - Corrected During Inspection Repeat No disposable towels were provided at the bar handwashing sink. 3180 - Area behind and under the ice machine not accessible to clean due to old filter, tiles etc and noted in need of cleaning. 3300 - Repeat Facility is storing unnecessary items, such as tiles under the ice machine and wood boards on the floor under the bar handwashing sink, to the operation or maintenance of the establishment.	November 07, 2007	Routine	1	6	Details / Comments
0820 - Corrected During Inspection Critical Leftover marinara sauce hot holding at improper temperatures. 2190 - Hot water handle has come off at the bar handwashing sink. Employees only able to wash hands with cold water, less than 110F. 2260 - Critical Unable to see if an air gap is present due to tiles, box etc stored under and behind the ice machine. 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen. 3180 - Repeat Walk in refrigerator floor noted in need of cleaning. 3300 - Facility is storing unnecessary items such as, tiles, box etc. behind and under the ice machine, to the operation or maintenance of the establishment.	July 23, 2007	Routine	2	4	Details / Comments
0470 - Critical Different types of raw animal foods, raw hamburger in a plastic stored on top of raw chicken, stored in such a manner that may cause cross contamination. 0610 - Repeat Boxes of beer and cooking oil stored on the floor or food stored less than 6" above the floor. 0790 - Corrected During Inspection Raw hamburger thawing at room temperature, cook stated beef had been out for 30 minutes. 0820 - Corrected During Inspection Critical Repeat Sausage and pepperoni in top insert pans of the make table cold holding at improper temperatures. 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed packages of cheese in plastic wrap dated 29 May and 4 June in the refrigeration unit was not disposed of by the consume by date on the label. 1330 - There is no data plate on the warewashing machine. 1570 - Two lights out in the grill exhaust hood, observed in a state of disrepair and damaged. 1700 - Corrected During Inspection Critical There was no chlorine residual when the sanitizing rinse sink in the 3 compartment sink was tested. Sanitizing solution used was not at an acceptable concentration. 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside the ice machineIce bin and ice plate cleaned each night but not sanitized prior to filling each day. 3180 - Repeat Walk in refrigerator floor noted in need of cleaning. 3380 - Corrected During Inspection Critical Bleach sanitizing solution in excess of 200 parts per million (ppm) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010	June 15, 2007	Routine	6	5	Details / Comments
0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) 0550 - In-use utensils improperly stored between uses: knives wedged between two refrigerators. 0610 - Repeat Food and beverages stored on the floor or food stored less than 6" above the floor. 0820 - Critical Repeat Pan of lunch meat cold holding at improper temperature (48F). 0820 - Critical Repeat TRUE refrigerator 50F at 9:00am per manager. Affected items include: pasta salad (2 qts.), cole slaw (2 qts.), potato salad (2 qts.), meatloaf (1 lb.), prime rib (1/2 lb.), Half&Half (2 qts.), black beans (1 qt). 0820* - Critical Repeat Wing sauce hot holding at improper temperature(133). 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. 1060 - The bare wood shelving in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth. 1320 - Repeat There was no temperature measuring device located in three reach in units and the one in the freezer was broken. 1570 - Repeat Mechanically vented hood filters not in good repair . 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces:soiled shot glasses stored with clean, grill stand, ice maker interior, overhangs at the prep line, bar glass shelves and mats, soda gun, silverware tray,.... 2000 - Repeat Single service items observed stored in old cardboard boxes from other products. 3080 - Less than 10 foot candles of light was noted in the back of the walk in. 3080 - Two bulbs burned out in the exhaust hood and two kitchen lights inoperable. 3170 - Repeat Physical structure is not maintained in good repair: kitchen floor is peeling, holes observed in the men's room ceiling. 3180 - Repeat Floor in walk in, kitchen, exhaust fan in ladies' room noted in need of cleaning. 3220 - Mops not hung up to air dry.	October 30, 2006	Routine	-	-	Details / Comments
0610 - Repeat Food (beer) stored on the floor or food stored less than 6" above the floor. 0820 - Critical Foods in sandwich unit cold holding at improper temperatures. 0840 - Critical Repeat The prepared ready-to-eat (RTE) green beans in the refrigeration unit was not discarded by the ""consume by"" date. 1570 - The sandwich unit lid liner and some exhaust hood filters were observed in a state of disrepair and damaged. 1580 - The cutting boards at the sandwich unit and in the walk in are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1770 B - Repeat Observed accumulations of dust, food deposits, or other soil on the following surfaces: overhangs at prep line, box fan in bar, soda guns, bar shelves and mats, ice maker lid. 2000 - Repeat Single service items observed unprotected from contamination and or in an old cardboard box. Also observed preportioned foods stored in old cardboard boxes. 2350 ii - Critical Plumbing connections under the dishwasher , three compartment sink, and mop sink are leaking. 3170 - Physical structure is not maintained in good repair: kitchen floor is peeling and there are holes in the men's room ceiling. 3180 - Walk in fan guards, floor around the drain in the bar, and exhaust fan in ladies' room noted in need of cleaning. Men's room needs deodorizing.	July 27, 2006	Routine	3	7	Details / Comments
0610 - Repeat Food stored on the floor(bar and kitchen) or food stored less than 6" above the floor. 0820 - Critical Several foods in the steam table hot holding at improper temperatures. 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna dish in the refrigerator, the food should have been discarded days ago. 1100 - The food contact surface of the damaged rolling pin is not smooth, contains cracks, chips, or pits and can not be easily cleaned. 1320 - Repeat There was no temperature measuring device located in a number of refrigerators and freezers. 1750 - Manufacturer containers were observed reused for the storage of food. 1770 B - Observed accumulations of grease deposits or other soil on the following surfaces: ice maker interior and shelves nearby, kitchen racks and shelves, stove drip trays, box fan in bar,... 2000 - Single service items observed unprotected from contamination sitting in soiled plastic crate. 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. 3030 - No disposable towels were provided at the hand washing lavatory in the bar. 3170 - Physical structure is not maintained in good repair: numerous water damaged ceiling tiles in the bar, deteriorated floor tiles in the bar and walk in, men's room walls have no coved base molding, toilet tissue dispenser sitting on ladies' room floor. 3180 - Repeat Rest room walls, doors, floors, exhaust fans, some kitchen walls, baseboards, ceiling noted in need of cleaning.	March 31, 2006	Routine	2	10	Details / Comments
0060 - Critical NO CERTIFIED FOOD MANAGER PRESENT DURING THIS INSPECTION. 0480 - Unlabeled food containers. 0820 - Critical SAUSAGE AT PREP TABLE AND NUMEROUS SALAD DRESSINGS AND SOUR CREAM IN REACH-IN UNIT cold holding at improper temperatures. 1320 - There was no temperature measuring device located in the PREP REFRIGERATOR AND IN GLASS SALAD DRESSING REFRIGERATOR. 1450 - THE SOBE SMALL REFRIGERATOR, THE GLASS SALAD DRESSING REFRIGERATOR AND THE SMALL "SOBE" UNIT ARE NOT HOLDING TEMPERATURES OF 41F OR BELOW. 2810 - Floor or floor covering in KITCHEN is not smooth and easily cleanable. 2890 - Repeat Light bulb in KITCHEN not shielded, coated, or otherwise shatter-resistent. 3180 - WALK-IN FLOOR NOT CLEAN. DRIED BLOOD DRAINING FROM MEATS.	October 04, 2005	Routine	2	6	Details / Comments
0470 - Critical Unwrapped or uncovered food in the Kitchen. 0610 - Food stored on the floor or food stored less than 6" above the floor. 2890 - Repeat Light bulb in Kitchen not shielded, coated, or otherwise shatter-resistent. 3220 - Repeat Mops not hung up to air dry.	July 08, 2005	Routine	1	3	Details / Comments
1380 - The pressure gauge for the high temperature final rinse warewash machine is not working. 1570 - Repeat Floor to walk-in was observed in a state of disrepair and damaged. 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Vent 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent. 3330 - Critical Working containers of Cleanser are not properly labeled.	April 01, 2005	Routine	1	4	Details / Comments
0820 - Critical Walk-in Foods cold holding at improper temperatures. 1320 - Repeat There was no temperature measuring device located in various cold-holding units. 1570 - Walk-in was observed in a state of disrepair and damaged. 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 120F while the actual temperature was 104F. 3220 - Mops not hung up to air dry.	January 10, 2005	Routine	1	4	Details / Comments
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets 0470 - Critical Repeat Unwrapped or uncovered food in the Kitchen. 1320 - Repeat There was no temperature measuring device located in the Reach-in and lowboy. 3170 - Repeat Floor in Walk-in is not maintained in good repair	October 07, 2004	Routine	1	3	Details / Comments
3080 - Less than 50 foot candles of light was noted under the hood, light was burnt out. 0060 - Critical The person in charge OF THE KITCHEN failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 3170 - Gaskets, and floor tiles in walk in are not maintained in good repair 1800 - The nonfood contact surface of the Gaskets in the reach, as well as the vent in the walk-in has accumulations of grime and debris.	July 08, 2004	Routine	1	4	Details / Comments
3030 - No disposable towels were provided a the hand washing lavatory in the MEN'S RESTROOM. 0470 - Critical Repeat Unwrapped or uncovered food in the FREEZER. 1320 - There was no temperature measuring device located in the SOBE AND LOWER REACH IN REFRIGERATORS. 3170 - Repeat FLOOR TILES IN THE MEN'S ROOM AND BETWEEN BAR AND KITCHEN ARE not maintained in good repair 3180 - Repeat FLOOR IN THE WALK IN REFRIGERATION UNIT noted in need of cleaning. 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: CAN OPENER, MICROWAVE, AND BAR HOLSTERS. 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: GASKETS ON NUMEROUS REFRIGERATION UNITS, OUTSIDE OF SOBE REFRIGERATOR, UNDERNEATH THE OVEN, SHELVES IN PEPSI REFRIGERATOR, AND BOTTOMS OF NUMEROUS REACH IN REFRIGERATORS..	March 01, 2004	Routine	2	4	Details / Comments
0820 - Critical Repeat Lima beans hot holding at improper temperatures. 0830 - Critical The prepared ready-to-eat (RTE) (SPAGHETTI AND MARINARA SAUCE) in the refrigeration unit is not properly dated for disposition. 1060 - The nonfood contact surface of the SHELF UNDERNEATH THE GRILL is not corrosion resistant, nonabsorbent, and/or smooth. 0470 - Critical Unwrapped or uncovered food (VEGETABLES) in the WALK IN REFRIGERATION UNIT. 0470 - Critical Raw animal food (CHICKEN AND BEEF )stored over ready-to-eat (RTE) food in the refrigeration unit. 2000 - CHEMICALS were found stored ON A CRATE THAT IS NOT 6 INCHES OFF OF THE FLOOR. 1580 - The cutting board(s) along the PREPARATION TABLE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 3290 - GRILL CLEANING EQUIPMENT noted to be stored in such a way that it is contaminating PIZZA OVEN SPATULA. 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: FREEZER, GRILL, AND OVEN. 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: GRILL EQUIPMENT, FRYER EQUIPMENT, VENTILATION SYSTEM, OUTSIDE OF PIZZA OVEN, GASKETS IN NUMEROUS REFRIGERATION UNITS, THE HOT WATER HEATER AREA, AND THE SERVING FOOD TRAYS. 1570 - THE REFRIGERATOR was observed in a state of disrepair and damaged. 0480 - Repeat Unlabeled food containers. 3170 - Repeat FLOOR TILE IN THE MEN'S ROOM AND CAULKING IN BETWEEN THE WALL AND THE THREE COMPARTMENT SINK is not maintained in good repair	November 19, 2003	Routine	4	7	Details / Comments
0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 0570 - Wiping cloths improperly stored between use. 1450 - "SOBE" REACH-IN REFRIGERATOR was found at temperatures of above 41 deg. Farenheit. 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. 0480 - Unlabeled food containers. 3140 - Open drink container on food prep surfaces. 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. 3090 - Ventilation in restrooms is not sufficient to keep rooms free of excessive obnoxious odors 3170 - Wall and floor in men's room is not maintained in good repair 3220 - Mops and brooms not hung up to air dry. 3180 - Repeat Floor behind and beneath equipment not clean. 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) is either missing, not conspicuos or broken in various reach-in refrgerators. 1780 - Critical Used knives found store between euipment. Knives were dirty. 0820 - Critical GROUND BEEF, SHRIMP, TUNA AND EGGS STORES ABOVE 41 DEGREES. 3240 - Mop sink drain leaking. 1770 - Repeat The nonfood-contact surfaces of the exhaust hood filters observed soiled with an accumulation of dust, dirt, food residue, and/or other debris. 3360 - Critical The mice trap was store on top of cloth towel dispenser. This does not prevent the contamination of food, equipment, utensils, linens or single service items.	July 28, 2003	Routine	6	11	Details / Comments
3080 - Less than 50 foot candles of light was noted iunder hood & at food prep station. 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the CENTER LOWBOY AND FAR END LOWBOY is not accurate or available.. 3200 - Intake and exhaust air ducts are not being cleaned 3180 - Floor in the kitchen noted in need of cleaning, especially in corners and under equipment. 2810 - Repeat Floor or floor covering in kitchen is not smooth and easily cleanable. Paint on floor is in poor condition in numerous areas. REPEAT VIOLATION! Ceiling in bar not smooth & easily cleanable. 3170 - Caulking needed between wall and 3-compartment sink . 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. 0470 - Soiled or improperly cleaned equipment or utensils used during food preparation. Knives stored between equipment, 1770 - Observed accumulations of grime and debris on the following food contact surfaces: EXHAUST FILTERS 1170 - Grease extraction filters in the hood system are not properly installed or cleaned as needed. 0550 - Repeat Dispensing utensils improperly stored between.KNIVES	February 13, 2003	Routine	0	11	Details / Comments

October 19, 2009 (Routine)

Violations:

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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.
1060 - Repeat The nonfood contact surface of the cardbaord box storing utensils is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1580 - Repeat The cutting board(s) along the make line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil container, fry basket.
Maintain nonfood-contact surfaces of equipment clean.
3180 - Repeat All floors and some wall surfaces 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 - Repeat 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.

July 16, 2009 (Routine)

Violations:

0690 - Beer stored in water and ice mixture in beer coolers without proper draining.
Properly drain melted ice water in coolers.
0820 A 2 - Critical Repeat Food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food such as milk and deli meat and cheese in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
0830 - Critical Repeat The prepared ready-to-eat (RTE) items 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.
0840 - Critical Repeat The prepared ready-to-eat (RTE) food marked as Cajun chicken and rice in the refrigeration unit was not discarded by the ""consume by"" date.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) nonfat butter milk in the refrigerator, the food should have been discarded on July 09, 2009 which was 7 days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 - Repeat Inverted milk and soda crates used as shelves at bar and in kitchen are not easily cleanable.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1570 - Repeat Platic containers observed in a condition that prevents necessary maintenance and easy cleaning.
Replace containers.
1570 - Repeat The door gaskets to reach-in coolers are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
1570 - Repeat Vent filters are not properly installed with the correct filter panels.
Repair or replace hood filters and/or eliminate gaps between filters.
1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. 0 ppm tested at water temperature of 140F.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
1730 - The sandwich low-boy unit is not holding food at proper tempearture of 41F or below.
Repair or replace the unit.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: fryer baskets, can openers.
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: reach-in cooler gaskets, storage shelves, walk-in cooler shelves, soda gun holster, beer coolers.
Maintain nonfood-contact surfaces of equipment clean.
2000 - Clean utensils stored jumbled in containers.
Properly store clean utensils with handle facing one direction.
3030 - No disposable towels were provided at the hand washing lavatory in the bar.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
3180 - Repeat Floor and wall in kitchen under and behind equipment and shelves, floor and wall in walk-in cooler 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.

Comments:
Violations discussed for correction. CFM is unable to provide equipment temperature logs.

February 04, 2009 (Routine)

Violations:

1060 - Repeat Material used for lining shelving unit is not corrosion resistant, nonabsorbent, and/or smooth. Wire shelving rusty.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1100 - Repeat Knife is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace knife 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.
1190 - Thermometer is needed in walk-in cooler
Provide a temperature measuring device
1510 - 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.
1580 - Repeat The cutting board along the make table 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.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food containers,sides of grill area, under grill area, shelving units, compressor fans in walk-in cooler, wire shelving
Maintain nonfood-contact surfaces of equipment clean.
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.
3180 - Repeat Walls behind three compartment sink, floor around water heater, floor behind grill area, floor in walk-in cooler, ceiling vents noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Date marking observed. Discussed cooling and reheating procedures. Chlorine sanitizing solution available. Test kit available. Chemical dishwashing unit appears to be functioning (50-100ppm). Dumpster area looks ok. Temperature logs available. Provided training logs. Hot water heater may need adjustment-water at handsink >140 degrees F.

October 27, 2008 (Routine)

Violations:

0550 - In-use utensils improperly stored between use. Tongs stored on handles of ovens.
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.
0820 A 2 - Critical Repeat Diced tomatoes, cut tomatoes, hard boiled eggs and cheese cold holding at improper temperatures in low-boy unit.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta salad, sliced deli meat 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.
0840 - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) cheese (dated opened on 10/09/08), and conqueso (dated 10/12/08) in the refrigeration unit was not discarded.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
1100 - Critical The food contact surface of the frayed fryer baskets, knives with chipped tip is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the items noted 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.
1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
1570 - Repeat Low-boy unit across from pizza oven was observed in a state of disrepair and damaged.
Repair the low-boy unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1570 - Repeat The door gaskets of low-boy units observed damaged.
Repair or replace the equipment door gasket in accordance with the manufacturer's specifications.
1580 - The cutting boards along low-boy unit 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.
1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Damaged interior observed.
Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
1750 - Manufacturer containers including ice cream buckets, creamer cardboard boxes were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers, and ovens.
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: sliverware holder, shelves, walk-in cooler shelves, walk-in cooler fan guards, glass door reach-in cooler door track, and reach-in cooler shelves.
Maintain nonfood-contact surfaces of equipment clean.
1800 - The nonfood contact surface of the inverted milk and soda crates used as 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.
3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
3180 - Repeat Floor in kitchen, under and behind equipment at cooks' line, and ice machine, wall behind cooks' line and floor in walk-in cooler noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Violations discussed for correction. Best practices observed today: 1) food properly covered and stored to prevent cross contamination, and 2) food properly cooled.

July 21, 2008 (Follow-up)

Violations:

0840 - Corrected During Inspection Critical Repeat The commercially processed buttermilk and half and half in the walk in refrigerator with an expiration dates of May and June were not discarded by the expiration dates.
Items discarded during the inspection. Ensure foods area discarded by the expiration date. 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 - Repeat The nonfood contact surface of the following items are is not corrosion resistant, nonabsorbent, and/or smooth:Rusty vent coversPressed wood cabinets in the waitress areaStorage shelving on walls for chemicals and extra pans, spices
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1570 - Repeat The door gaskets to the lowboy refrigerator and lowboy freezer are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Walk in refrigerator fan coversRipped refrigerator door gasketsWheels for table by grillWiring area under deep fat fryers
Maintain nonfood-contact surfaces of equipment clean.
2180 - Critical The floor drain for the waitress station is not accessible due to waitress area design. Pepsi dispensing machine installed directly in front of access to drain and cabinet above drain.
Change design of waitress area to make all cabinets and the floor drain accessible.
3170 - The following items are not maintained in good repair:Stained damaged ceiling tiles in dining areaPanel added to cover piping access not sealed to wall under bar, wall not coved or sealed to floor
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat The following areas noted in need of cleaning:Wall and floor drain area for sink piping below barFloor under, behind and beside the ice machineYellowed ceiling tiles in kitchen by oven areaDusty ceiling tiles in kitchen by ventilation ducts
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 in the kitchen, dining area and in the womens restroom 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
3320 - Critical Chemicals, bleach, degreaser and window cleaner placed in old commercial spic and span chemical bottles. Some bottles not labeled.
Ensure old chemical bottles are only refilled with the same chemical. Label all chemical bottles.

Comments:
Overall improvements made; Cook and manager attended Certified Food Manager training awaiting certificates, all refrigeration within temperature, food thermometer available, all prepared cooks food within date, most damaged ceiling tiles replaced. Significant pending items, change in placement of Pepsi dispenser at waitress station, cleaning ventilation, replacement of damaged ceiling tile with alarm systems etc in tiles needing special personnel to remove. Permit Renewal Issued. Post in view of public.

July 02, 2008 (Routine)

Violations:

0070 - Cook employed at facility with previous training before employment, but little or no sanitation training since employed, not properly trained in food safety as it relates to their assigned duties. Cook uncertain of cooling methods, not correctly cleaning and sanitizing cooks knives, uncertain how to test sanitizing solution.
Train all employees in food safety as it relates to their assigned duties within 14 days of hire and conduct and document ongoing sanitation training in the facility training record.
0610 - Repeat Boxes of soda syrup stacked on the floor and on inverted soda crate.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0820 A 2 - Corrected During Inspection Critical Boiled egg (cooked prior to today) held in top insert pan of out of order preparation refrigerator, cold holding at improper temperature of 60 F stem temperature.
Hard boiled eggs with intact shells may be held at room temperature for 24 hours, or must be held at 41 F or below. Egg voluntarily discarded during the inspection.
0840 - Critical The commercially processed sliced cheeses in the cooks reach in refrigerator were not discarded by the ""consume by"" dates of 16-18 June 2008.
Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
0840 - Critical The commercially processed half and half in the walk in refrigerator with an expiration date of 15 June 2008, and swollen container was not discarded by the ""consume by"" date.
Ensure foods area discarded by the expiration date. 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 - Repeat The nonfood contact surface of the following items are is not corrosion resistant, nonabsorbent, and/or smooth:Rusty vent coversRipped bar stoolsPressed wood cabinets in the waitress areaStorage shelving on walls for chemicals and extra pans, spices etcCARDBOARD BOXES still used to store containers of dressing in the waitress reach in refrigerator and the CARDBOARD BOX to store items in cooks area as well as the CARDBOARD BOX used as a tray to hold glasses rack in bar area
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1090 - Critical When asked for a food or cooks thermometer, the cook produced a glass stem thermometer, with a metal tip. A temperature measuring device with an unshielded glass stem or sensor was observed in the establishment.
Remove the glass temperature measuring device from the facility to prevent glass shard contamination of food in case of breakage.
1570 - The following equipment was observed in a state of disrepair and damaged:Lowboy refrigeratorPreparation refrigerator
Repair the refrigeration units as soon as possible to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
1570 - Repeat The door gaskets to the cooks reach in refrigerator and the lowboy refrigerator are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:FansUtensil holderCan opener
Maintain nonfood-contact surfaces of equipment clean.
1960 - Cooks knives placed in sanitizing solution (wiping bucket) to clean, then air dried with dry cloth from waist.
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 The following items are not maintained in good repair:Stained damaged ceiling tiles in dining areaBroken mirror in men's restroomHole in wall in men's restroomCutout in wall below bar for sink piping
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat The following areas noted in need of cleaning:Wall and floor drain area for sink piping below barFloor under, behind and beside the ice machineYellowed ceiling tiles in kitchen by oven areaDusty ceiling tiles in kitchen by ventilation ducts
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 in the kitchen, dining area and in the womens restroom 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:
No certified food manager (CFM) present during this inspection or expected today. Facility with required number of CFMs, but not employee sanitation training recorded. Cook uses chart posted on reach in freezer for knowing food temperatures, but does not have a food thermometer to check temperatures. All leftovers checked are labeled, but not being discarded by the consume by date. Difficult to get to or reach any items in the walk in refrigerator as entire available floor space is covered with kegs. Ensure refrigerators are repaired, replaced or removed. Good glove use, overall good food temperatures, and good food storage observed. Permit not issued. Ensure training chart required by Chesapeake CFM city ordinance is in place with sanitation training recorded prior to follow up inspection.

April 16, 2008 (Routine)

Violations:

0610 - Repeat Boxes of beer stored on inverted crates less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
1060 - The nonfood contact surface of the cardboard boxes used as holding containers for individual portion cups of dressing and the cardboard used under soiled glasses tray 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.
1570 - The door gaskets to the lowboy refrigerators are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Tables under the broiler, especially legs and wheelsBottom cabinets for the fryers on piping and the wire area
Clean these surfaces routinely.
3170 - Damaged ceiling tiles in the dining area not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat Area behind and under the ice machine with cardboard boxes, bottle caps and stacks of floor tiles, noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3200 - Intake and exhaust air ducts are not being cleaned, in the dining area.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
No food preparation done during inspection. Good handwashing, and food temperatures observed. Sanitizer in place and cleaning in progress. Since last inspection, 3 personnel trained as Certified Food Managers and bar area hand sink repaired. Discussed updates to VA food code and employee health policy. Facility cooks to order and in process of updating menus with consumer advisories. Suggest using inserts for menus until new menus are ready for use.

November 07, 2007 (Routine)

Violations:

0610 - Several beer kegs stored on the floor or food stored less than 6" above the floor in the walk in refrigerator making access to other food difficult and floor inaccessible to clean.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
1100 - Corrected During Inspection The food contact surface of the stainless mixing bowl that is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the cracked stainless mixing bowl 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.
1770 A - Critical The following utensils were observed soiled to sight and touch: Clean sanitized flatware observed with food debris
Clean and sanitize these surfaces for food contact.
2350 ii - No hot water handle on bar handwashing sink, so that personnel cannot wash hands with hot water (100 F) as required.
Repair plumbing.
3030 - Corrected During Inspection Repeat No disposable towels were provided at the bar handwashing sink.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
3180 - Area behind and under the ice machine not accessible to clean due to old filter, tiles etc and 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 - Repeat Facility is storing unnecessary items, such as tiles under the ice machine and wood boards on the floor under the bar handwashing sink, to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Overall good sanitation. Good glove use, temperature log in place and up to date. Remove or reduce excess material that impede cleaning.

July 23, 2007 (Routine)

Violations:

0820 - Corrected During Inspection Critical Leftover marinara sauce hot holding at improper temperatures.
Quickly heat leftovers to 165 F and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
2190 - Hot water handle has come off at the bar handwashing sink. Employees only able to wash hands with cold water, less than 110F.
Replace handle. Ensure hot water of 110 F is available at teh handsink to allow more effective removal of fatty soils encountered in kitchens.
2260 - Critical Unable to see if an air gap is present due to tiles, box etc stored under and behind the ice machine.
Remove the material, ensure the required air gap is present for ice machine drain line / lines.
3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
3180 - Repeat Walk in refrigerator floor 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 such as, tiles, box etc. behind and under the ice machine, to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Overall excellent sanitation. Temperature charts started and in use. Training conducted. Permit Renewal Issued.

June 15, 2007 (Routine)

Violations:

0470 - Critical Different types of raw animal foods, raw hamburger in a plastic stored on top of raw chicken, stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
0610 - Repeat Boxes of beer and cooking oil stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0790 - Corrected During Inspection Raw hamburger thawing at room temperature, cook stated beef had been out for 30 minutes.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
0820 - Corrected During Inspection Critical Repeat Sausage and pepperoni in top insert pans of the make table cold holding at improper temperatures.
Sausage and pepperoni voluntarily discarded during the inspection. Discontinue use of the refrigerator until unit is able to maintain potentially hazardous foods at 41F or below to inhibit the growth of harmful bacteria.
0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed packages of cheese in plastic wrap dated 29 May and 4 June in the refrigeration unit was not disposed of by the consume by date on the label.
Cheese voluntarily disposed of during the inspection. Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1330 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
1570 - Two lights out in the grill exhaust hood, observed in a state of disrepair and damaged.
Replace or repair lighting to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
1700 - Corrected During Inspection Critical There was no chlorine residual when the sanitizing rinse sink in the 3 compartment sink was tested. Sanitizing solution used was not at an acceptable concentration.
New sanitizing rinse water made with 50-100 ppm of chlorine duing the inspeciton. Ensure sanitizing rinse water is made with consistant amounts of bleach and water and is tested at least once per shift to ensure adequate concentration.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside the ice machineIce bin and ice plate cleaned each night but not sanitized prior to filling each day.
Clean and sanitize these surfaces for food contact.
3180 - Repeat Walk in refrigerator floor 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.
3380 - Corrected During Inspection Critical Bleach sanitizing solution in excess of 200 parts per million (ppm) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Ensure bleach solutions are between 50-100 ppm to prevent residue on food contact surfaces and to meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
No certified food manager present in the facility during the inspection. Ensure a certified food manager is present during all hours of operation. Employees are required to be trained in food sanitation within 14 days of hire. Conduct updated training for personnel regarding safely thawing, and storing food as well as how to prepare and use sanitizing solutions. Begin and use Training and Temperature Charts. Check and record unit and sample food temperatures to ensure all food is held at correct temperatures, reaches final cooking temperatures and is properly cooled. Note: Unable to see air gap for ice machine drain due to tiles, boxes etc stored under, behind and beside the machine. Remove excess material. Ensure the ice machine drain air gap is visible.

October 30, 2006 (Routine)

Violations:

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
0550 - In-use utensils improperly stored between uses: knives wedged between two refrigerators.
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.
0610 - Repeat Food and beverages stored on the floor or food stored less than 6" above the floor.
Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
0820 - Critical Repeat Pan of lunch meat cold holding at improper temperature (48F).
Discard lunch meats and maintain all PHFs at 41F or below.
0820 - Critical Repeat *TRUE refrigerator 50F at 9:00am per manager. Affected items include: pasta salad (2 qts.), cole slaw (2 qts.), potato salad (2 qts.), meatloaf (1 lb.), prime rib (1/2 lb.), Half&Half (2 qts.), black beans (1 qt).
Discard all potentially hazardous foods from the True refrigerator that have exceeded 41F for four hours or more.
0820 - Critical Repeat Wing sauce hot holding at improper temperature(133).
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
0830 - Critical The prepared ready-to-eat (RTE) foods 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 bare wood shelving in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Paint, seal or replace the shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1320 - Repeat There was no temperature measuring device located in three reach in units and the one in the freezer was broken.
Provide an accurate temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
1570 - Repeat Mechanically vented hood filters not in good repair .
Repair or replace damaged hood filter(s).
1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces:soiled shot glasses stored with clean, grill stand, ice maker interior, overhangs at the prep line, bar glass shelves and mats, soda gun, silverware tray,....
Clean and sanitize these surfaces.
2000 - Repeat Single service items observed stored in old cardboard boxes from other products.
Store single service items in their original protective packaging or inverted in an approved container( smooth, nonabsorbent, easily cleanable).
3080 - Less than 10 foot candles of light was noted in the back of the walk in.
Provide additional light in the walk in unit. Provide at least 10 foot candles at a distance of 30 inches from the floor in walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
3080 - Two bulbs burned out in the exhaust hood and two kitchen lights inoperable.
Repair all kitchen lights. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
3170 - Repeat Physical structure is not maintained in good repair: kitchen floor is peeling, holes observed in the men's room ceiling.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat Floor in walk in, kitchen, exhaust fan in ladies' room noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. 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:
*MUST PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER ON SITE DURING ALL HOURS OF OPERATION (neither of the managers posted are based at this facility). COURSE FLYER PROVIDED. A number of repeat violations noted, correct promptly.

July 27, 2006 (Routine)

Violations:

0610 - Repeat Food (beer) stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0820 - Critical Foods in sandwich unit cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. *Adjustment made at this time.
0840 - Critical Repeat The prepared ready-to-eat (RTE) green beans in the refrigeration unit was not discarded by the ""consume by"" date.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - The sandwich unit lid liner and some exhaust hood filters were observed in a state of disrepair and damaged.
Repair the sandwich unit lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Replace the damaged exhaust hood filters.
1580 - The cutting boards at the sandwich unit and in the walk in are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 B - Repeat Observed accumulations of dust, food deposits, or other soil on the following surfaces: overhangs at prep line, box fan in bar, soda guns, bar shelves and mats, ice maker lid.
Clean and sanitize these surfaces.
2000 - Repeat Single service items observed unprotected from contamination and or in an old cardboard box. Also observed preportioned foods stored in old cardboard boxes.
Store single service items in its original protective packaging or inverted in an approved dispenser. Obtain approved storage containers for food.
2350 ii - Critical Plumbing connections under the dishwasher , three compartment sink, and mop sink are leaking.
Plumbing systems and components shall be maintained in good repair. *Plumbers arrived during inspection.
3170 - Physical structure is not maintained in good repair: kitchen floor is peeling and there are holes in the men's room ceiling.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Walk in fan guards, floor around the drain in the bar, and exhaust fan in ladies' room noted in need of cleaning. Men's room needs deodorizing.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Permit renewed.

March 31, 2006 (Routine)

Violations:

0610 - Repeat Food stored on the floor(bar and kitchen) or food stored less than 6" above the floor.
Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
0820 - Critical Several foods in the steam table hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna dish in the refrigerator, the food should have been discarded days ago.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
1100 - The food contact surface of the damaged rolling pin is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the rolling pin 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 a number of refrigerators and freezers.
Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 B - Observed accumulations of grease deposits or other soil on the following surfaces: ice maker interior and shelves nearby, kitchen racks and shelves, stove drip trays, box fan in bar,...
Clean and sanitize these surfaces.
2000 - Single service items observed unprotected from contamination sitting in soiled plastic crate.
Store single service items in its original protective packaging or inverted in an approved dispenser.
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.
3030 - No disposable towels were provided at the hand washing lavatory in the bar.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
3170 - Physical structure is not maintained in good repair: numerous water damaged ceiling tiles in the bar, deteriorated floor tiles in the bar and walk in, men's room walls have no coved base molding, toilet tissue dispenser sitting on ladies' room floor.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat Rest room walls, doors, floors, exhaust fans, some kitchen walls, baseboards, ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Correct all violations promptly.

October 04, 2005 (Routine)

Violations:

0060 - Critical NO CERTIFIED FOOD MANAGER PRESENT DURING THIS INSPECTION.
ENSURE THAT A CERTIFIED FOOD SAFETY MANAGER IS AVAILABLE DURING ALL HOURS OF OPERATION. CERTIFICATES MUST BE CURRENT, REGISTERED IN CHESAPEAKE AND POSTED IN PUBLIC VIEW. CURRENTLY 2 OUT 3 CFMs ARE OUT OF COMPLIANCE.
0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
0820 - Critical SAUSAGE AT PREP TABLE AND NUMEROUS SALAD DRESSINGS AND SOUR CREAM IN REACH-IN UNIT cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. STRONGLY RECOMMEND ALL ITEMS BE DISCARDED MMEDIATELY. DISCONTINUE USE OF THIS UNIT FOR POTENETIALLY HAZARDOUS FOODS UNTIL REPAIR ARE PREFORMED.
1320 - There was no temperature measuring device located in the PREP REFRIGERATOR AND IN GLASS SALAD DRESSING REFRIGERATOR.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
1450 - THE SOBE SMALL REFRIGERATOR, THE GLASS SALAD DRESSING REFRIGERATOR AND THE SMALL "SOBE" UNIT ARE NOT HOLDING TEMPERATURES OF 41F OR BELOW.
PROVIDE REFRIGERATION THAT WILL MAINTAIN FOOD ITEMS AT REQUIRED TEMPERATURES. Improper food storage temperatures are a major contributing factor to foodborne illness.
2810 - Floor or floor covering in KITCHEN is not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable.
2890 - Repeat Light bulb in KITCHEN not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
3180 - WALK-IN FLOOR NOT CLEAN. DRIED BLOOD DRAINING FROM MEATS.
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.

July 08, 2005 (Routine)

Violations:

0470 - Critical Unwrapped or uncovered food in the Kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
2890 - Repeat Light bulb in Kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
3220 - Repeat 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.

April 01, 2005 (Routine)

Violations:

1380 - The pressure gauge for the high temperature final rinse warewash machine is not working.
The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
1570 - Repeat Floor to walk-in was observed in a state of disrepair and damaged.
Repair the Walk-in 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 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Vent
Clean and sanitize these surfaces for food contact.
2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
3330 - Critical Working containers of Cleanser are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
OVERALL SANITATION GOOD!!!!!

January 10, 2005 (Routine)

Violations:

0820 - Critical Walk-in Foods cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
1320 - Repeat There was no temperature measuring device located in various cold-holding units.
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 - Walk-in was observed in a state of disrepair and damaged.
Repair the walk-in 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.
1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 120F while the actual temperature was 104F.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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:
OVERALL SANITATION GOOD!!!

October 07, 2004 (Routine)

Violations:

1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets
Clean and sanitize these surfaces for food contact.
0470 - Critical Repeat Unwrapped or uncovered food in the Kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
1320 - Repeat There was no temperature measuring device located in the Reach-in and lowboy.
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.
3170 - Repeat Floor in Walk-in is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
OVERALL SANITATION GOOD...VAST IMPROVEMENT FROM LAST INSPECTION... CORRECT ALL VIOLATIONS IMMEDIATELY... NO MORE REPEAT VIOLATIONS!!!!

July 08, 2004 (Routine)

Violations:

3080 - Less than 50 foot candles of light was noted under the hood, light was burnt out.
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. REPLACE LIGHT BULB.
0060 - Critical The person in charge OF THE KITCHEN failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
3170 - Gaskets, and floor tiles in walk in are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
1800 - The nonfood contact surface of the Gaskets in the reach, as well as the vent in the walk-in 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.

Comments:
PERMIT ISSUED...OVERALL SANITATION SATISFACTORY...EDUCATE KITCHEN STAFF ON PROPER SANITARY PRACTICES.

March 01, 2004 (Routine)

Violations:

3030 - No disposable towels were provided a the hand washing lavatory in the MEN'S RESTROOM.
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
0470 - Critical Repeat Unwrapped or uncovered food in the FREEZER.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
1320 - There was no temperature measuring device located in the SOBE AND LOWER REACH IN REFRIGERATORS.
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.
3170 - Repeat FLOOR TILES IN THE MEN'S ROOM AND BETWEEN BAR AND KITCHEN ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat FLOOR IN THE WALK IN REFRIGERATION UNIT noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: CAN OPENER, MICROWAVE, AND BAR HOLSTERS.
Clean and sanitize these surfaces for food contact.
1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: GASKETS ON NUMEROUS REFRIGERATION UNITS, OUTSIDE OF SOBE REFRIGERATOR, UNDERNEATH THE OVEN, SHELVES IN PEPSI REFRIGERATOR, AND BOTTOMS OF NUMEROUS REACH IN REFRIGERATORS..
Maintain nonfood-contact surfaces of equipment clean.

Comments:
Numerous violations from previous inspection have been remedied. Must cover all food in freezer units. Deep cleaning of all refrigeration units is necessary. Overall sanitation is satisfactory.

November 19, 2003 (Routine)

Violations:

0820 - Critical Repeat Lima beans hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
0830 - Critical The prepared ready-to-eat (RTE) (SPAGHETTI AND MARINARA SAUCE) 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 surface of the SHELF UNDERNEATH THE GRILL is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
0470 - Critical Unwrapped or uncovered food (VEGETABLES) in the WALK IN REFRIGERATION UNIT.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0470 - Critical Raw animal food (CHICKEN AND BEEF )stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
2000 - CHEMICALS were found stored ON A CRATE THAT IS NOT 6 INCHES OFF OF THE FLOOR.
Store EQUIPMENT in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
1580 - The cutting board(s) along the PREPARATION TABLE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
3290 - GRILL CLEANING EQUIPMENT noted to be stored in such a way that it is contaminating PIZZA OVEN SPATULA.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: FREEZER, GRILL, AND OVEN.
Clean and sanitize these surfaces for food contact.
1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: GRILL EQUIPMENT, FRYER EQUIPMENT, VENTILATION SYSTEM, OUTSIDE OF PIZZA OVEN, GASKETS IN NUMEROUS REFRIGERATION UNITS, THE HOT WATER HEATER AREA, AND THE SERVING FOOD TRAYS.
Maintain nonfood-contact surfaces of equipment clean.
1570 - THE REFRIGERATOR was observed in a state of disrepair and damaged.
Repair the REFRIGERATOR to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the REFRIGERATOR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
3170 - Repeat FLOOR TILE IN THE MEN'S ROOM AND CAULKING IN BETWEEN THE WALL AND THE THREE COMPARTMENT SINK is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Overall sanitation needs improvement. There are numerous improvements since the last inspection. Numerous registered food managers.

July 28, 2003 (Routine)

Violations:

0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1450 - "SOBE" REACH-IN REFRIGERATOR was found at temperatures of above 41 deg. Farenheit.
Equipment mut be capable of maintaining a temperature of 41 degrees or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
3140 - Open drink container on food prep surfaces.
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash&mop bucket preventing its use.
3090 - Ventilation in restrooms 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
3170 - Wall and floor in men's room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3220 - Mops and brooms 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.
3180 - Repeat Floor behind and beneath equipment not clean.
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.
1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) is either missing, not conspicuos or broken in various reach-in refrgerators.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
1780 - Critical Used knives found store between euipment. Knives were dirty.
Kives must be cleaned and sanitized and stored in a clean manner.
0820 - Critical GROUND BEEF, SHRIMP, TUNA AND EGGS STORES ABOVE 41 DEGREES.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. tHESE HIGHLY POTENTIALLY HAZARDOUS FOODS WERE DISCARDED BY MANAGEMENT,
3240 - Mop sink drain leaking.
Maintain all plumbing in good repair.
1770 - Repeat The nonfood-contact surfaces of the exhaust hood filters observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Maintain nonfood-contact surfaces of equipment clean.
3360 - Critical The mice trap was store on top of cloth towel dispenser. This does not prevent the contamination of food, equipment, utensils, linens or single service items.
All pest control products/devices must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

Comments:
All violations must be corrected and a reinspection will be performed to determine if facility will be eligible for a permit renewal. No certified food managers (CFM) were available during inspection. This must be corrected by July31, 2003. If employees are registered for class, proof of registration must be made available. For class registration call 382-8672. Training records on food safety must be maintained on all food handlers.

February 13, 2003 (Routine)

Violations:

3080 - Less than 50 foot candles of light was noted iunder hood & at food prep station.
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
1190 - The ambient (air/water) temperature measuring device (degrees F) located in the CENTER LOWBOY AND FAR END LOWBOY is not accurate or available..
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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
3180 - Floor in the kitchen noted in need of cleaning, especially in corners and under equipment.
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.
2810 - Repeat Floor or floor covering in kitchen is not smooth and easily cleanable. Paint on floor is in poor condition in numerous areas. REPEAT VIOLATION! Ceiling in bar not smooth & easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable.
3170 - Caulking needed between wall and 3-compartment sink .
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
0470 - Soiled or improperly cleaned equipment or utensils used during food preparation. Knives stored between equipment,
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
1770 - Observed accumulations of grime and debris on the following food contact surfaces: EXHAUST FILTERS
Clean and sanitize these surfaces for food contact.
1170 - Grease extraction filters in the hood system are not properly installed or cleaned as needed.
Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
0550 - Repeat Dispensing utensils improperly stored between.KNIVES
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.

Comments:
IMMEDIATELY CORRECT ALL VIOLATIONS. FLOOR AND CEILING CONSTRUCTION VIOLATIONS MUST BE CORRECTED WITHIN THIRTY (30) DAYS OF THIS INSPECTION.

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Hometown Heroes Sports Pub, 237 Battlefield Boulevard, South, Chesapeake, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

October 19, 2009 (Routine)

July 16, 2009 (Routine)

February 04, 2009 (Routine)

October 27, 2008 (Routine)

July 21, 2008 (Follow-up)

July 02, 2008 (Routine)

April 16, 2008 (Routine)

November 07, 2007 (Routine)

July 23, 2007 (Routine)

June 15, 2007 (Routine)

October 30, 2006 (Routine)

July 27, 2006 (Routine)

March 31, 2006 (Routine)

October 04, 2005 (Routine)

July 08, 2005 (Routine)

April 01, 2005 (Routine)

January 10, 2005 (Routine)

October 07, 2004 (Routine)

July 08, 2004 (Routine)

March 01, 2004 (Routine)

November 19, 2003 (Routine)

July 28, 2003 (Routine)

February 13, 2003 (Routine)

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