Jamaica Inn, #B - 1948 Diamond Springs Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jamaica Inn
Address: #B - 1948 Diamond Springs Road, Virginia Beach, Virginia
Phone: (757) 460-3526
Total inspections: 30
Last inspection: Oct 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (shrimp)
  • 0830 - Critical The prepared ready-to-eat (RTE) meat in the refrigeration unit is not properly dated for disposition.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
October 14, 2009Routine32Details / Comments
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 1260 - Repeat 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.
  • 1580 - Repeat The cutting board(s) along the bar section are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1780 - Critical The cleaning schedule for ice machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  • 2000 - aluminum tray were observed stored unprotected at the dirty room.
  • 3220 - Mops not hung up to air dry.
July 22, 2009Routine15Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) Taco meat and roast beef in the refrigerator, the food should have been discarded three (3) days and six(6) ago.
  • 1260 - Repeat 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.
  • 1580 - The cutting board(s) along the bar area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1790 - The food contact equipment surface of the ice machine is observed soiled with accumulations of grime and debris.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 20 foot candles of light was noted in the @Location@
April 20, 2009Routine26Details / Comments
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) milk and ham in the refrigeration unit is not properly dated for disposition.
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda dispenser holster.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
January 26, 2009Routine23Details / Comments
  • 0480 - Unlabeled food containers.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 3220 - Repeat Mops not hung up to air dry.
October 09, 2008Routine12Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 1800 - Repeat The nonfood contact surface of the top of food buckets and above stove and fryer have accumulations of grime and debris.
July 16, 2008Routine02Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: toaster (inside and out).
  • 1800 - The nonfood contact surface of the oven / stove has accumulations of grime and debris.
  • 3220 - Repeat Mops not hung up to air dry.
April 10, 2008Routine12Details / Comments
  • 0820 2 - Critical BBQ. Oysters, sliced tomatoes and ham cold holding at improper temperatures
  • 1800 - Repeat The nonfood contact surface of the matting under plates, wall behind the line, and bottom of freezer has accumulations of grime and debris.
December 19, 2007Routine11Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the lowboy refrigerator.
  • 0820 - Critical Repeat Lunchmeats cold holding at improper temperatures.
  • 1800 - Repeat The nonfood contact surface of the shelves and fans in the kitchen has accumulations of grime and debris.
  • 3220 - Repeat Mops not hung up to air dry and sitting in dirty water.
August 09, 2007Routine22Details / Comments
  • 0820 - Critical Repeat Food in prep unit cold holding at improper temperatures.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
May 07, 2007Routine11Details / 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)
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0800 - Critical Foods in the reach in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate.
  • 0820 - Critical Repeat Foods in the sandwich make table cold holding at improper temperatures.
  • 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.
  • 1320 - There was no temperature measuring device located in the freezer and bar cooler containing mixers.
  • 1480 - Fryer is not sufficiently under the fume hood.
  • 1570 - Handles to the two door refrigerator was observed in a state of disrepair and damaged.
  • 1570 - The door gasket of the refrigeration units are in poor repair.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  • 1800 - The nonfood contact surface of the gaskets to the refrigeration units have accumulations of grime and debris.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - men's restroom.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - ladies restroom.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3220 - Mops not hung up to air dry.
December 12, 2006Routine510Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Critical Repeat Turkey and Pepperoni cold holding at improper temperatures.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the Men's lavatorie for use by food employees
  • 3170 - The wall in the men's restroom is not maintained in good repair
  • 3180 - Floors underneath palletts in the walk-in noted in need of cleaning.
August 08, 2006Routine26Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerator and freezer.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
May 18, 2006Routine14Details / Comments
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bottle of opened beer stored in drinking ice.
  • 0820 - Corrected During Inspection Critical Repeat Ham cold holding at improper temperatures. Unsifted seafood breading not refrigerated.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed ham in the refrigeration unit was not properly dated for disposition after opening.
  • 1260 - Repeat 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.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3020 - Soap was not provided at the hand washing lavatory in the men's toilet room.
February 14, 2006Routine25Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored above green peppers in walk-in refrigerator.
  • 0820 - Corrected During Inspection Critical Repeat Turkey, sausage, roast beef cold holding at improper temperatures. Operator discarded these items.
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat Floors and walls in kitchen noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
November 08, 2005Routine46Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans.
  • 0550 - In-use utensils improperly stored between use. Stored between equipment.
  • 0810 - The methods used for cooling were not adequate.
  • 0820 - Corrected During Inspection Critical Repeat Baked chicken and ham holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed slice cold cuts in the refrigeration unit were not properly dated for disposition after opening.
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of icemachine and prep refrigerator..
  • 1800 - The nonfood contact surface of the door gasketsof prep table has accumulations of grime and debris.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3180 - Repeat Floors around equipment noted in need of cleaning.
  • 3260 - Corrected During Inspection Repeat Employees' personal belongings stored on food and beverages.
  • 3330 - Corrected During Inspection Critical Working containers of spray chemical are not properly labeled.
August 29, 2005Routine69Details / Comments
  • 0470 - Critical Repeat Raw ground beef stored in container with ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 - Critical Repeat Chicken salad and ham on top of prep table cold holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening. Good job of date-marking prepared foods!
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the exterior of kitchen equipment, drainboard of sink, dish rack on sink has accumulations of grime and debris.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet room handsink.
  • 3180 - Repeat Kitchen floor noted in need of cleaning.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
May 19, 2005Routine59Details / Comments
  • 0470 - Critical Repeat Raw ground beef stored in container with ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 - Critical Repeat Chicken salad and ham on top of prep table cold holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening. Good job of date-marking prepared foods!
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the exterior of kitchen equipment, drainboard of sink, dish rack on sink has accumulations of grime and debris.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet room handsink.
  • 3180 - Repeat Kitchen floor noted in need of cleaning.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
May 19, 2005Routine59Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Employee water bottle improperly stored in refrigerator in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.(Walk-in refrigerator)
  • 0820 - Critical Ham cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods such as sausage and chili in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the wooden pallets in the walk-in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1260 - Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the walk-in refrigerator and prep table.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2830 - Floor and wall juncture in kitchen under hand sink not sealed. Cove molding is no longer there.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closing mechanism is detached.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar handsink.
  • 3180 - Repeat Floor and walls in the kitchen noted in need of cleaning.
  • 3260 - Purse and clothing stored on food wrap. Jacket hanging on rack of food.
  • 3380 - Corrected During Inspection Critical Scented chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
February 17, 2005Routine--Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, including restrooms.
  • 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, reach-in refrigerator.
  • 3180 - Repeat Wall near handsink, floors throughout including walk-in noted in need of cleaning.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 1060 - The nonfood contact surface of the wooden pallets in walk-in refigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closure is detached.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the walk-in refrigerator..
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  • 1570 - Lid on ice machine was observed in a state of disrepair and damaged.
  • 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.
  • 3270 - Critical Methods are not being used to control pests. Small insects (gnats or fruit flies) in area of bar hand sink.
  • 3490 - Nail polish remover on shelf with soda syrup boxes,
November 15, 2004Routine413Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, including restrooms.
  • 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, reach-in refrigerator.
  • 3180 - Repeat Wall near handsink, floors throughout including walk-in noted in need of cleaning.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 1060 - The nonfood contact surface of the wooden pallets in walk-in refigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closure is detached.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the walk-in refrigerator..
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  • 1570 - Lid on ice machine was observed in a state of disrepair and damaged.
  • 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.
  • 3270 - Critical Methods are not being used to control pests. Small insects (gnats or fruit flies) in area of bar hand sink.
  • 3490 - Nail polish remover on shelf with soda syrup boxes,
November 15, 2004Routine413Details / Comments
  • 3180 - Repeat Walls and the floors in the kitchen noted in need of cleaning.
  • 3170 - Walls in the rest room and the kitchen not maintained in good repair
  • 1800 - The nonfood contact surface of the fans,, and the range has accumulations of grime and debris.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 1570 - insidse , bootom of the reach in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
August 12, 2004Routine16Details / Comments
  • 3180 - Repeat Walls and the floors in the kitchen noted in need of cleaning.
  • 3170 - Walls in the rest room and the kitchen not maintained in good repair
  • 1800 - The nonfood contact surface of the fans,, and the range has accumulations of grime and debris.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 1570 - insidse , bootom of the reach in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
August 12, 2004Routine16Details / Comments
  • 1320 - Repeat There was no visable temperature measuring device located in the refrigerators
  • 1800 - Repeat The nonfood contact surface of the top of theice machine and the floor fan has accumulations of grime and debris.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer and the blade, can opener.
  • 3200 - Intake and exhaust air ducts are not being cleane, hood greasy
  • 3180 - floor in the kitchen noted in need of cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: range, bottom of the refrigerators, soda dispender holder, container for clean equiptment .
May 12, 2004Routine15Details / Comments
  • 1320 - Repeat There was no visable temperature measuring device located in the refrigerators
  • 1800 - Repeat The nonfood contact surface of the top of theice machine and the floor fan has accumulations of grime and debris.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer and the blade, can opener.
  • 3200 - Intake and exhaust air ducts are not being cleane, hood greasy
  • 3180 - floor in the kitchen noted in need of cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: range, bottom of the refrigerators, soda dispender holder, container for clean equiptment .
May 12, 2004Routine15Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the refrigeration units. one un it has cigarett butts in the bottom., range.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1320 - There was no or a NON VISABLE temperature measuring device located in the reach in refrigerator.
  • 1800 - The nonfood contact surface of the fan had accumulations of grime and debris.
  • 0470 - Unwrapped or uncovered food in the reach in refrigerator.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
February 18, 2004Routine06Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the refrigeration units. one un it has cigarett butts in the bottom., range.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1320 - There was no or a NON VISABLE temperature measuring device located in the reach in refrigerator.
  • 1800 - The nonfood contact surface of the fan had accumulations of grime and debris.
  • 0470 - Unwrapped or uncovered food in the reach in refrigerator.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
February 18, 2004Routine06Details / Comments
  • 2890 - Repeat Light bulb in Preperation area not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat light bulbs in the noted in need of cleaning, also the kitchen walls and the floor under equiptment. walls in the walk in rest rooms
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1800 - Repeat The nonfood contact surface of the fans in the kitchen had accumulations of grime and debris also the under counter storage shelves
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: range, front of the reach in refrigerator
November 03, 2003Routine05Details / Comments
  • 2890 - Repeat Light bulb in Preperation area not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat light bulbs in the noted in need of cleaning, also the kitchen walls and the floor under equiptment. walls in the walk in rest rooms
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1800 - Repeat The nonfood contact surface of the fans in the kitchen had accumulations of grime and debris also the under counter storage shelves
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: range, front of the reach in refrigerator
November 03, 2003Routine05Details / Comments
  • 3180 - Repeat Floors, wall and ceiling the preperation area noted in need of cleaning, also the walls in the rest room.
  • 1800 - The nonfood contact surface of the shelving, and the fans had accumulations of grime and debris.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: food slicer.
  • 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: range greasy residue, dirt in side of the ice machine
  • 2810 - Repeat Floor or floor covering in kitchen is not smooth and easily cleanable, also the beer refrigerator.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1750 - Manufacturer containers were observed reused for the storage of ice
  • 3170 - Walls of the mens rest room is not maintained in good repai, holes
  • 3240 - Handwashing facilities are unclean and not maintained, at the bar area
  • 2310 - Critical The handwashing facility located at the front bar is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the bar area.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene No certified food manager on site. Expired
August 15, 2003Routine39Details / Comments

October 14, 2009 (Routine)



Violations:
  • 0220 - Critical Repeat 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.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (shrimp)
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0830 - Critical The prepared ready-to-eat (RTE) 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.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
Comments:
Violations discussed for correction.

July 22, 2009 (Routine)



Violations:
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 1260 - Repeat 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.
  • 1580 - Repeat The cutting board(s) along the bar section 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.
  • 1780 - Critical The cleaning schedule for ice machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
    The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the ice machine and present this regimen to the Health Department to seek approval. Discontinue use of the ice machine until approval is made.
  • 2000 - aluminum tray were observed stored unprotected at the dirty room.
    Store aluminum tray in the original protective package to protect from contamination until used.
  • 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.

April 20, 2009 (Routine)



Violations:
  • 0220 - Critical 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.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) Taco meat and roast beef in the refrigerator, the food should have been discarded three (3) days and six(6) 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.
  • 1260 - Repeat 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.
  • 1580 - The cutting board(s) along the bar area 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.
  • 1790 - The food contact equipment surface of the ice machine is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the ice machine to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Less than 20 foot candles of light was noted in the @Location@
    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
Comments:
Violations discussed for correction/discussed new non smoking policy.

January 26, 2009 (Routine)



Violations:
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) milk and ham 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.
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda dispenser holster.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
Comments:
Violations discussed and or corrected during inspection.

October 09, 2008 (Routine)



Violations:
  • 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
Comments:
Violations discussed for correction/instructed kitchen manger to update CFM certificate by calling health department and check next CFM class

July 16, 2008 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 1800 - Repeat The nonfood contact surface of the top of food buckets and above stove and fryer have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Violations discussed for correction.

April 10, 2008 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: toaster (inside and out).
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the oven / stove 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.
  • 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.
Comments:
Kitchen equipment needs to be cleaned.

December 19, 2007 (Routine)



Violations:
  • 0820 2 - Critical BBQ. Oysters, sliced tomatoes and ham cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1800 - Repeat The nonfood contact surface of the matting under plates, wall behind the line, and bottom of freezer 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:
The fans in the kitchen need to be cleaned.

August 09, 2007 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the lowboy refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Critical Repeat Lunchmeats cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1800 - Repeat The nonfood contact surface of the shelves and fans in the kitchen 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.
  • 3220 - Repeat Mops not hung up to air dry and sitting in dirty water.
    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. Please do not block the handsink.

May 07, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Food in prep unit cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Violations discussed. Good date marking practices.

December 12, 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.
  • 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.
  • 0800 - Critical Foods in the reach in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical Repeat Foods in the sandwich make table cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 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.
  • 1320 - There was no temperature measuring device located in the freezer and bar cooler containing mixers.
    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.
  • 1480 - Fryer is not sufficiently under the fume hood.
    Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
  • 1570 - Handles to the two door refrigerator was observed in a state of disrepair and damaged.
    Repair the refrigerator handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the refrigeration units are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the gaskets to the refrigeration units have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - men's restroom.
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - ladies restroom.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 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:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Discussed the concerns over the one, small handsink in the kitchen and the size of the three compartment sink not being able to accommodate all the food contact equipment that is in need of washing, rinsing and sanitizing.

August 08, 2006 (Routine)



Violations:
  • 0220 - Critical 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Repeat Turkey and Pepperoni cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the Men's lavatorie for use by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - The wall in the men's restroom is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors underneath palletts in the walk-in 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.

May 18, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerator and freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2660 - Repeat 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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
Comments:
Advised critical violations require immediate correction. Good job of date-marking.

February 14, 2006 (Routine)



Violations:
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bottle of opened beer stored in drinking ice.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0820 - Corrected During Inspection Critical Repeat Ham cold holding at improper temperatures. Unsifted seafood breading not refrigerated.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed ham 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 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.
  • 1260 - Repeat 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.
  • 2660 - Repeat 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the men's toilet room.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
Advised critical violations require immediate correction. Overall improvement noted. Kitchen is much cleaner, including ice machine, equipment and floor.

November 08, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat 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.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored above green peppers in walk-in refrigerator.
    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.
  • 0820 - Corrected During Inspection Critical Repeat Turkey, sausage, roast beef cold holding at improper temperatures. Operator discarded these items.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2660 - Repeat 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.
  • 3180 - Repeat Floors and walls in kitchen 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:
Advised critical violations must be corrected immediately. Advised operator to monitor temperatures of food prep refrigerator and do not use unless it can keep foods at or below 45 degrees F.

August 29, 2005 (Routine)



Violations:
  • 0220 - Critical Repeat 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.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0550 - In-use utensils improperly stored between use. Stored between equipment.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Corrected During Inspection Critical Repeat Baked chicken and ham holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed slice cold cuts in the refrigeration unit were 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 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.
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of icemachine and prep refrigerator..
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the door gasketsof prep table 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.
  • 2660 - Repeat 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.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
    Properly dispose of all refuse with food residue to prevent pest activity.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3180 - Repeat Floors around equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Corrected During Inspection Repeat Employees' personal belongings stored on food and beverages.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3330 - Corrected During Inspection Critical Working containers of spray chemical 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:
Critical violations discussed for immediate correction.

May 19, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Raw ground beef stored in container with 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.
  • 0820 - Critical Repeat Chicken salad and ham on top of prep table cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening. Good job of date-marking prepared foods!
    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 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.
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surface of the exterior of kitchen equipment, drainboard of sink, dish rack on sink 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.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - Corrected During Inspection Repeat 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
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet room handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat Kitchen 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
Advised critical violations must be corrected immediately. Improvement noted in date-marking prepared foods.

May 19, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Raw ground beef stored in container with 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.
  • 0820 - Critical Repeat Chicken salad and ham on top of prep table cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening. Good job of date-marking prepared foods!
    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 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.
  • 1260 - Repeat 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surface of the exterior of kitchen equipment, drainboard of sink, dish rack on sink 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.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - Corrected During Inspection Repeat 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
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet room handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat Kitchen 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
Advised critical violations must be corrected immediately. Improvement noted in date-marking prepared foods.

February 17, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat Employee water bottle improperly stored in refrigerator 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.
  • 0470 - Corrected During Inspection Critical Raw animal food 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.(Walk-in refrigerator)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Ham cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods such as sausage and chili 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 - Repeat The nonfood contact surface of the wooden pallets in the walk-in refrigerator 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.
  • 1260 - Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the walk-in refrigerator and prep table.
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2660 - Repeat 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.
  • 2830 - Floor and wall juncture in kitchen under hand sink not sealed. Cove molding is no longer there.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closing mechanism is detached.
    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.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 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
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat Floor and walls in the kitchen 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.
  • 3260 - Purse and clothing stored on food wrap. Jacket hanging on rack of food.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3380 - Corrected During Inspection Critical Scented chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Advised critical violations require immediate correction. No improvement noted since previous inspection. Please note that there are a large number of repeat violations.

November 15, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, including restrooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, reach-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Wall near handsink, floors throughout including walk-in 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 1060 - The nonfood contact surface of the wooden pallets in walk-in refigerator 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closure is detached.
    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.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 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.
  • 1320 - Repeat There was no temperature measuring device located in the walk-in 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.
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
    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.
  • 1570 - Lid on ice machine was observed in a state of disrepair and damaged.
    Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 3270 - Critical Methods are not being used to control pests. Small insects (gnats or fruit flies) in area of bar hand sink.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3490 - Nail polish remover on shelf with soda syrup boxes,
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Advised critical violations must be corrected immediately.

November 15, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, including restrooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, reach-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Wall near handsink, floors throughout including walk-in 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 1060 - The nonfood contact surface of the wooden pallets in walk-in refigerator 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closure is detached.
    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.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 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.
  • 1320 - Repeat There was no temperature measuring device located in the walk-in 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.
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
    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.
  • 1570 - Lid on ice machine was observed in a state of disrepair and damaged.
    Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 3270 - Critical Methods are not being used to control pests. Small insects (gnats or fruit flies) in area of bar hand sink.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3490 - Nail polish remover on shelf with soda syrup boxes,
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Advised critical violations must be corrected immediately.

August 12, 2004 (Routine)



Violations:
  • 3180 - Repeat Walls and the floors in the kitchen 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.
  • 3170 - Walls in the rest room and the kitchen 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 fans,, and the range 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.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 1570 - insidse , bootom of the reach in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
    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 or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.

August 12, 2004 (Routine)



Violations:
  • 3180 - Repeat Walls and the floors in the kitchen 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.
  • 3170 - Walls in the rest room and the kitchen 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 fans,, and the range 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.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 1570 - insidse , bootom of the reach in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
    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 or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.

May 12, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no visable temperature measuring device located in the 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.
  • 1800 - Repeat The nonfood contact surface of the top of theice machine and the floor fan 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.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer and the blade, can opener.
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleane, hood greasy
    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.
    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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: range, bottom of the refrigerators, soda dispender holder, container for clean equiptment .
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Violations discussed for correction

May 12, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no visable temperature measuring device located in the 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.
  • 1800 - Repeat The nonfood contact surface of the top of theice machine and the floor fan 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.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer and the blade, can opener.
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleane, hood greasy
    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.
    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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: range, bottom of the refrigerators, soda dispender holder, container for clean equiptment .
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Violations discussed for correction

February 18, 2004 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the refrigeration units. one un it has cigarett butts in the bottom., range.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1320 - There was no or a NON VISABLE temperature measuring device located in the reach in 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.
  • 1800 - The nonfood contact surface of the fan had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Unwrapped or uncovered food in the reach in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Cigarett butts in the found in the bottom of the beer refrigerator. Violations discussed for correction

February 18, 2004 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the refrigeration units. one un it has cigarett butts in the bottom., range.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1320 - There was no or a NON VISABLE temperature measuring device located in the reach in 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.
  • 1800 - The nonfood contact surface of the fan had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Unwrapped or uncovered food in the reach in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Cigarett butts in the found in the bottom of the beer refrigerator. Violations discussed for correction

November 03, 2003 (Routine)



Violations:
  • 2890 - Repeat Light bulb in Preperation area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat light bulbs in the noted in need of cleaning, also the kitchen walls and the floor under equiptment. walls in the walk in rest rooms
    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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1800 - Repeat The nonfood contact surface of the fans in the kitchen had accumulations of grime and debris also the under counter storage shelves
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: range, front of the reach in refrigerator
    Clean and sanitize these surfaces for food contact.
Comments:
Violations discussed for correction

November 03, 2003 (Routine)



Violations:
  • 2890 - Repeat Light bulb in Preperation area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat light bulbs in the noted in need of cleaning, also the kitchen walls and the floor under equiptment. walls in the walk in rest rooms
    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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1800 - Repeat The nonfood contact surface of the fans in the kitchen had accumulations of grime and debris also the under counter storage shelves
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: range, front of the reach in refrigerator
    Clean and sanitize these surfaces for food contact.
Comments:
Violations discussed for correction

August 15, 2003 (Routine)



Violations:
  • 3180 - Repeat Floors, wall and ceiling the preperation area noted in need of cleaning, also the walls in the rest room.
    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.
  • 1800 - The nonfood contact surface of the shelving, and the fans had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: food slicer.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: range greasy residue, dirt in side of the ice machine
    Maintain nonfood-contact surfaces of equipment clean.
  • 2810 - Repeat Floor or floor covering in kitchen is not smooth and easily cleanable, also the beer refrigerator.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1750 - Manufacturer containers were observed reused for the storage of ice
    Discontinue the reuse of single-use containers fo ice storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3170 - Walls of the mens rest room is not maintained in good repai, holes
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Handwashing facilities are unclean and not maintained, at the bar area
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 2310 - Critical The handwashing facility located at the front bar 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 screening preventing its use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the bar area.
    ( Corrected )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
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene No certified food manager on site. Expired
    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.
Comments:
Violations discussed for correction. Numerous repeat violations

Jamaica Inn respresentatives - respond and add information
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