0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
0220 - Corrected During InspectionCritical In use 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.
0220 - Critical The staff is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
0820 A 1 - Corrected During InspectionCritical Gravy hot holding at improper temperatures. Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
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.
Clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up. All other cleaning needs to be done no less than once every 24 hours or as needed to prevent debris build-up. Light shield in walk-in refrigeration unit is in need of repair or replacing. Multiple refrigeration units are in need of repair or replacing, observed standing water at bottom of cold hold units. All other issues stated during the pre-opening are currently being worked on during inspection. Any refrigeration unit 41 or higher needs to be adjusted to hold at 41 or lower. Check all cold hold units for thermometers if not present place one inside and ensure it is easily accessible. If ice is used for cold holding potentially hazardous foods "PHFs," the container being cooled must be 3/4 covered by the ice.
November 24, 2008 (Routine)
0470 - Corrected During InspectionCritical Different types of raw animal foods 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.
1580 - The cutting board(s) along the salad prep 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.
1960 - Dishes were found stacked while wet after cleaning and chemical sanitization. Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Remove card board, that type of material is a good absorbent. Clean and sanitize all food contact surfaces every four hours or as needed to prevent debris build-up. All other cleaning is to be done every 24 hours or as needed to prevent debris build-up. Per 12 VAC 5-421-200; Jewelry is not to be worn during food prep unless smooth and single banded. Recommend adding Noravirus to health policy.
December 13, 2007 (Routine)
1100 - The food contact surface of the cardboard on the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Remove the cardboard and 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.
1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration for the dishmachine. 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.
At time of inspection there were no dishes being cleaned, dishmachine ran for inspection. Do not use dishmachine to sanitize any equipment. Must use 3-vat for wash, rinse, and sanitizing of equipment and utensils. Most food during breakfast is precooked, only raw products in facility are steaks, bacon, and eggs. All sanitation buckets need the rags fully submerged in solution. Make sure all food are covered. Sanitize all equipment and utensils that are not temperature controlled every four hours. All personal belongings need to be stored in a single location not in food prep areas.
April 17, 2007 (Routine)
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.
0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over ready-to-eat foods in walk-in 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.
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.
Weather strip on back door needs repaired. Starting mid year 2007 cold hold temperatures are going to be 41 or lower. the measured temperature of the walk-in refrigeration external is 55 and the internal temperature in 42 which is higher than 41 Max required by the Health Department. The door on the walk-in does not close all the way also. The sanitizing cycle on the dishmachine has a measured ppm of less than 50 and a temperature of over 140. Manufacture specs state that the machine should be at 50 ppm at a temperature of 120. check all cold hold units for thermometers. Make sure sanitation buckets have a chlorine concentration of 50 ppm measured with pH strips.
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