Jerry's Restaurant, 1102 Sparrow Road, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jerry's Restaurant
Address: 1102 Sparrow Road, Chesapeake, Virginia
Total inspections: 23
Last inspection: Oct 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 1 - Critical Gravy hot holding at improper temperatures.
  • 0830 - Critical Some prepared ready-to-eat (RTE) foods in the refrigerators are not properly dated for disposition.
  • 1100 - The rusty liquor spouts are no longer smooth and can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the beer box where the milk is stored.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device in the required range of 0-220F.
  • 1570 - Metal racks in dishwashing area and detergent dispenser observed in a state of disrepair and damaged.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1600 - The three sink compartments, drainboards, and dishtables are heavily soiled.
  • 1700 - Critical Chlorine sanitizing solution used at the bar was not at an acceptable concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: scales, prep tables, plastic containers and equipment throughout, refrigerators, cutting boards, ice maker interior, ...
  • 1800 - The nonfood contact surfaces of the kitchen equipment(stove, all shelves, dish racks , trash cans throughout,.....) and bar blender base have accumulations of grime and debris.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Trash can broken in rest room by office area.
  • 2920 - Toilet room near office area is not provided with a self-closing door
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: back door propped open.
  • 3020 - Soap was not provided at the hand washing lavatories.
  • 3090 - Ventilation fan not operating in two rest rooms, not sufficient to keep rooms free of excessive obnoxious odors
  • 3170 - Repeat Several ceiling tiles observed in disrepair. Floor panels and threshold loose in walk in cooler.
  • 3180 - Repeat ALL kitchen walls, floor, baseboards, ceiling tiles, exhaust filters, walk in fan guards , water heater, ....noted in need of cleaning.
  • 3180 (Toilet Rooms) - Toilet room in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment: pesticides.
October 14, 2009Routine716Details / Comments
  • 0220 - Corrected During Inspection Critical Employee eating grapes in the kitchen.
  • 0480 - Unlabeled container of soup and feta cheese.
  • 1010 - Sponges are being used to wipe down food contact surfaces.
  • 1510 - The person in charge could not provide a food temperature measuring device with a range between 0 degrees Fahrenheit (F) and 220 F.
  • 1770 A - Corrected During Inspection Critical Clean utensils stored in a soiled container.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ICE MACHINE SHOOT & DISPENSING PLATE, EXTERIOR SURFACE OF THE CUISINART DICER, REFRIGERATION DOOR GASKETS, WALK-IN COOLER/FREEZER LIGHT SWITCHES, and the VENTILATION HOOD FILTERS.
  • 2000 - Clean bowls and plates were observed stored with the food-contact surface facing upward.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - The kitchen and dishwashing room walls were noted in need of cleaning. The floor/wall corners in the kitchen were noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too high.
May 11, 2009Routine37Details / Comments
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
  • 0820 A 2 - Critical Burger patties cold holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside Glenco refrigerator and shelving in kitchen.
  • 3170 - Repeat Ceiling tiles and walk-in refrigerator step not maintained in good repair
  • 3180 - Repeat Vents in kitchen noted in need of cleaning.
March 23, 2009Routine14Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Soiled equipment stored on top of unwrapped food containers in McCALL unit.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0690 - STOOL OBSERVED ON PREP TABLE.
  • 2310 B - The handwash stations are being used as dump stations.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Repeat WALK-IN REFRIGERATOR STEP, CEILING AND FLOOR TILES not maintained in good repair
August 25, 2008Routine25Details / Comments
  • 0570 - Wiping cloths improperly stored between use. STORED IN BACK POCKET.
  • 1580 - Corrected During Inspection The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 105*F.
  • 1790 - The non-food contact equipment surface of the OVEN is observed soiled with accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. STRAWS AND STIR STICKS AT BAR.
  • 3180 - VENT COVER IN MENS RESTROOM noted in need of cleaning.
  • 3480 - First Aid Supplies are not being stored in a kit or container
May 15, 2008Routine07Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 1730 - Corrected During Inspection HANDHELD STRAINER was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GRILL TABLE.
  • 2350 ii - HANDSINK IN THE KITCHEN IS MISSING THE COLD SIDE FIXTURE AND FAUCET IS DRIPPING.
  • 3170 - Repeat CEILING AND FLOOR TILES not maintained in good repair
February 19, 2008Routine14Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHELF AT COOKLINE.
  • 2000 - Corrected During Inspection SINGLE SERVICE ITEMS OBSERVED STORED ON FLOOR.
  • 2310 B - Corrected During Inspection The handwash station at the COOKLINE is being used for purposes other than washing hands.
  • 3340 1 - Corrected During Inspection Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 16, 2007Routine46Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BUCKET OF BEEF TIPS IN WIR.
  • 0690 - CONTAINER OF FRUIT STORED IN DIRECT CONTACT WITH DRINK ICE AT BAR.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 3170 - Repeat CEILING AND FLOOR TILES is not maintained in good repair
August 07, 2007Routine04Details / Comments
  • 0220 - Corrected During Inspection 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 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. CONTAINER OF BEEF TIPS IN WALK-IN AND SODA SYRUPS IN DRY STORAGE.
  • 0690 - Corrected During Inspection SWEATSHIRT STORED ON PREP TABLE.
  • 1570 - Repeat STEP TO WALK-IN REFRIGERATOR IS LOOSE.
  • 1570 - Repeat The door gasket of the TRUE UNIT is damaged.
  • 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. BAR SINK.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKETS.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF ICE MACHINE, LID AND TOASTER.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CABINETS AND SIDED OF COOKING EQUIPMENT.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Repeat SMALL HOLES IN WALLS AND CEILING TILES not maintained in good repair
  • 3180 - Repeat VENT COVERS AND FLOORS UNDER/BEHIND EQUIPMENT noted in need of cleaning.
May 07, 2007Routine39Details / Comments
  • 0470 A 4 - Corrected During Inspection RAW PRODUCT STORED OVER RTE FOODS IN THE MCCALL MAKE UNIT.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1570 - Repeat The door gaskets are damaged.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHELF AT THE COOKLINE.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: UTENSIL BIN.
  • 1800 - The nonfood contact surface of the UNUSED ECOLAB BOX has accumulations of grime and debris.
  • 2000 - Corrected During Inspection EMPTY DEGREASER BOTTLE was found stored ON THE PREP TABLE.
  • 3170 - Repeat CEILING TILES AND FLOOR TILES ARE NOT maintained in good repair
  • 3180 - Repeat VENT COVER IN KITCHEN in need of cleaning.
February 06, 2007Routine09Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the Walk-In Freezer is damaged.
  • 1570 - Gasket in the McCall Make Unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Handle og the Glenco RIR was observed in a state of disrepair and damaged.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution in wiping cloth bucket was not at an acceptable concentratio, >200 PPM.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Toaster on Cookline.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Side Panels of the Fryers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of Glenco RIR, Grill Pan and Table, Gaskets in the True Make Unit and the Soda Nozzle Holder.
  • 1780 - Critical Repeat Food contact surfaces of the Meat Slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2930 - Corrected During Inspection Backdoor Open.
  • 3170 - Ceiling Tiles over Cookline.
  • 3180 - Repeat Around Walk-In Freezer door and Vent Cover over 3 Compartment sink noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Bleach stored next to cutting boards.
November 28, 2006Routine48Details / Comments
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored in a commonly wet or soiled location. Case of fryer oil.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sliced cheese and hamburger patties in the refrigerator should have been discarded two days ago.
  • 0960 2 - Using trash bag to line rice container.
  • 1060 - Reusing cardboard box to store bags of chips.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets in refrigeration units, Countertops on cookline, EmberGlo warming unit and Shelving in the WIR.
  • 1780 - Critical Food contact surfaces of the Meat Slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - The nonfood contact surface of the Broiler and Fryers have accumulations of grime and debris.
  • 3180 - Repeat Floors, walls and ceilings throughout the kitchen and vent cover in men's restroom noted in need of cleaning.
June 12, 2006Routine27Details / Comments
  • 0200 - Repeat Employee wearing jewelry on their arms and hands while preparing food.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the McCALL AND GLENCO.
  • 1570 - WALK-IN REFRIGERATOR FLOOR AT THE SEAM was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1580 - Repeat The cutting boards along the DISPLAY RIR'S are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: VULCAN OVEN
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 2000 - Clean BOWLS AND TRAYS were observed stored with the food-contact surface facing upward.
  • 3180 - Repeat FLOOR ALONG THE WALL UNDER COOKING EQUIPMENT, LOWER PORTION OF WALLS IN THE COOKING AREA, AND CEILING VENT IN THE DISHWASHING AREA noted in need of cleaning.
February 01, 2006Routine09Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1100 - Corrected During Inspection The food contact surface of the TWO ROUND FRYING BASKETS AND ONE SPATULA ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: COOKING PAN.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELVES AND UTENSIL CONTAINER.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat FLOOR AROUND THE EQUIPMENT LEG SUPPORTS AND ALONG THE BACK WALLS noted in need of cleaning.
August 03, 2005Routine16Details / Comments
  • 0200 - Employee wearing jewelry on their arms and hands while preparing food.
  • 0260 - Corrected During Inspection Critical The GREEN SWISS CHARD is unsound or adulterated.
  • 1060 - The nonfood contact surface of the CHEESE GRATER AND STORAGE BIN SHELF IN COOK'S AREA are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of A PLASTIC CONTAINER, HANDLES ON COOKING UTENSILS, AND SEVERAL WOODEN SALAD BOWLS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the WHITE WESTINGHOUSE REACH IN FREEZER COMPARTMENT.
  • 1570 - Repeat LOWER SHELF IN THE PIZZA OVEN was observed in a state of disrepair and damaged.
  • 1600 - Repeat The EXTERIOR surfaces AND LEG SUPPORTS of the mechanical warewashing machine are soiled.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELF, UTENSIL CONTAINER, INSIDE UPPER LEDGE OF ICE MACHINE
  • 3140 - EMPLOYEE'S PERSONAL BELONGINGS STORED ON SHELF WITH SUPPLIES.
  • 3180 - Repeat FLOORS AND WALLS AROUND COOKING EQUIPMENT noted in need of cleaning.
  • 3290 - Corrected During Inspection SCREWDRIVER STORED IN CONTAINER WITH COOKING UTENSILS.
May 12, 2005Routine110Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (BUILT IN PREP TABLE HAND SINK)
  • 1060 - The nonfood contact surface of the GLENCO RACKS are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - CHEESE GRATER (COATING CHIPPED OFF) AND THE PIZZA OVEN LOWER SHELF (BROKEN) were observed in a state of disrepair and damaged.
  • 1580 - The cutting boards are dirty, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1600 - The compartments or drainboards of the BAR SINK AND THE TOP AND SIDES OF THE DISHWASHER are heavily soiled.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT SLICER BLADE.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BREAD RACKS, SHELF UNDER VULCAN BURNER, FOOD PROCESSOR, AND BAR SINK.
  • 1800 - The nonfood contact surface of the PIZZA OVEN AND VULCAN OVEN have accumulations of grime and debris.
  • 3180 - FLOORS UNDER EQUIPMENT ALONG THE WALLS noted in need of cleaning.
February 10, 2005Routine18Details / Comments
  • 0550 - Repeat SCOOP IN THE SEAFOOD BREADING HAS NO HANDLE.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF THE DRY INGREDIENT BINS AND LIDS.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (FRONT DOOR OPEN)
  • 1100 - Repeat The food contact surface of the SEAFOOD BREADING LID AND THE WALK-IN STORAGE RACKS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0480 - Repeat Unlabeled food containers. (LARGE BARRELS IN THE WALK-IN REFRIGERATOR)
  • 2720 - Dumpster or outside refuse container was open or uncovered.
November 01, 2004Routine06Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat cole slaw and cheese in the refrigeration unit is not properly dated for disposition.
  • 0550 - Improper scoop in the seafood breading container.
  • 1100 - The food contact surface of the seafood breading lid and the bin used to store lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0480 - Repeat Unlabeled food containers in the refrigerators.
  • 3180 - Walls and soap dispensor around the handsink noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Dry product scoop, bin containing lids, and the liquor nozzles on several bottles.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food processor.
August 17, 2004Routine25Details / Comments
  • 2810 - Ceiling in @LOCATION@ is not smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture in kitchen not sealed.
  • 1320 - Repeat There was no temperature measuring device located in the beer cooler where half and half is stored behind the bar.
  • 1570 - Repeat The door gasket of the refrigerated units is damaged.
  • 3170 - Repeat Floors, walls, and ceiling throughout facility are not maintained in good repair
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
June 02, 2004Follow-up07Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration units is not properly dated for disposition.
  • 3220 - Mops not hung up to air dry.
  • 2750 - Refuse containers throughout the establishment and the grease collection bin are soiled an have an accumulation of debris.
  • 2810 - Floor or floor covering in the grease b area is not smooth, made of non absorbant material and easily cleanable.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3300 - Premises has accumulation of litter
  • 3350 - Unnecessary poisonous or toxic materials (rat bait) found in the food establishment.
  • 3270 - Methods are not being used to control pests
  • 3270 - Premises are not being routinely inspected for evidence of pests
  • 2830 - Repeat Floor and wall juncture throughout the kitchen and facility not sealed.
  • 1100 - The food contact surface of the dry food storage bins, dry storage shelves (made of wood), and the screened strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 2020 - Silverware (spoons) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 1320 - The temperature measuring device located in the beer cooler behind the bar is not easily readable. (Alcohol has separated)
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (Canned products, bulging and dented cans)
  • 0480 - Unlabeled food containers.
  • 3170 - Repeat Floors, walls, and ceilings throughout the facility are not maintained in good repair
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  • 1150 - The nonfood contact surface of the grill and cooking area is not designed or constructed to be easily cleanable. (Lined with aluminum foil)
  • 3340 - Critical Containers of miscellaneous liquids and a gas can not stored separately from insecticides or rodenticides.
  • 3340 - Critical Containers of cleansers behind the bar are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. (Grease bin area)
  • 3180 - Repeat The entire facility and equipment noted in need of cleaning.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: All cooking equipment (oven, grill, broiler etc) and several pots and pans.
  • 1570 - Repeat The door gasket of the refrigerated units is damaged.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  • 1570 - Repeat Fan guard in the walk-in freezer and mens bathroom was missing.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: seasoning bottles, pizza paddle and storage shelves.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside structures of cooking units, legs of units, bar stool in kitchen, and non-food storage shelves.
May 11, 2004Routine421Details / Comments
  • 1060 - The nonfood contact surface of the shelves in the REACH IN REFRIGERATOR AND THE SHELVING EQUIPMENT IN THE KITCHEN is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHEET PANS AND POTS, AND EQUIPMENT UNDER THE STOVE AND OVEN.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ICE MAKER BAR HOLSTER.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: VENTILATION SCREEN, GASKETS ON NUMEROUS REFRIGERATION UNITS, UNDERNEATH THE OVEN, AND THE HANDSINK AND AREA AROUND IT.
  • 3170 - FLOOR IN BOTH RESTROOMS AND FLOOR COVING IN THE KITCHEN AREA ARE not maintained in good repair
  • 0830 - Critical The prepared ready-to-eat (RTE) MEATS, VEGETABLES, AND CHEESE in the refrigeration unit ARE not properly dated for disposition.
  • 3180 - WALLS BEHIND THE STOVE, GRILL AND HANDSINK AND THE FLOORS UNDER THE BAR AREA, HANDSINK AREA, AND IN THE DISHWASHING AREA ARE noted in need of cleaning.
December 19, 2003Routine23Details / Comments
  • 3090 - Fan covers in the men's and women's bathroom are missing.
  • 3300 - Repeat Cans of paint (liquid & spray) stored in the employees bathroom.
  • 2830 - Holes & cracks noted in the floor & wall concrete behind hot water heater. Also noted along the baseboard under the warewashing machine. Provides access for rodents and other vermins.
  • 2830 - Trash and debris noted on the floor (corner) under warewashing machine.
  • 2830 - Missing floor tiles under the warewashing machine.
  • 2860 - Repeat Grease accumulation noted on the wall behind the grill and on ceiling tiles. Creates a potential fire hazards.
  • 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - GLENCO reach-in was observed in a state of disrepair and damaged.
  • 3200 - Repeat Very warm in the front kitchen area. Exhaust hood recertified since last inspection; however supply air does not appear to be supply sufficient amount of cool air to this space. Potential heat stress casualty area.
  • 3240 - Handsink in the kitchen inoperable. Water leak noted in the plumbing. Sink blocked.
September 03, 2003Routine08Details / Comments
  • 3300 - Several cans of paint and spray paint stored in the employee bathroom. Paint oder noted in the space.
  • 2860 - Ceiling covering in the kitchen areas heavily soiled with grease residue.
  • 2860 - Wall paint in the mens bathroom splattered with dried liquid around the hand sink and adjacent to urinal.
  • 2860 - Floor tiles adjacent to the automatic warewashing machine are missing.
  • 1570 - GLENCO reach-in was observed in a state of disrepair. Accumulation of water noted inside this piece of equipment.
  • 3200 - VERY WARM atmosphere noted in the front kitchen area and the pool billiard room. EXHAUST AIR SYSTEM DOES NOT APPEAR TO BE WORKING!
  • 1170 - Grease accumulation noted on the ventilation (exhaust) filters in the front kitchen area.
  • 2850 - Baseboard in the men's bathroom missing.
  • 3080 - Lighting intensity in the men's bathroom, women's bathroom and the kitchen areas are insufficient. Lighting intensity<50 ft candles.
  • 3270 - Rodent droppings noted in the storage area of the far dining room.
  • 2350 ii - Uriinal in the men's bathroom inoperable.
June 11, 2003Routine09Details / Comments

October 14, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical Gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Critical Some prepared ready-to-eat (RTE) foods in the refrigerators are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. *When dated foods are frozen, must account for that time.
  • 1100 - The rusty liquor spouts are no longer smooth and can not be easily cleaned.
    Replace the spouts to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1320 - There was no temperature measuring device located in the beer box where the milk is stored.
    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.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device in the required range of 0-220F.
    Obtain at least one food temperature measuring device(0-220F in 2 degree increments) so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Metal racks in dishwashing area and detergent dispenser observed in a state of disrepair and damaged.
    Resurface the solid shelves and pot rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . Replace rusty detergent holder.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1600 - The three sink compartments, drainboards, and dishtables are heavily soiled.
    Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1700 - Critical Chlorine sanitizing solution used at the bar was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: scales, prep tables, plastic containers and equipment throughout, refrigerators, cutting boards, ice maker interior, ...
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surfaces of the kitchen equipment(stove, all shelves, dish racks , trash cans throughout,.....) and bar blender base have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine sanitizing solution at proper concentration of 50-100ppm.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Trash can broken in rest room by office area.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room.
  • 2920 - Toilet room near office area is not provided with a self-closing door
    Provide a self-closer for the toilet room door. 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: back door propped open.
    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 - Soap was not provided at the hand washing lavatories.
    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.
  • 3090 - Ventilation fan not operating in two rest rooms, not sufficient to keep rooms free of excessive obnoxious odors
    Repair the fans. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Repeat Several ceiling tiles observed in disrepair. Floor panels and threshold loose in walk in cooler.
    Locate, repair roof leaks. Replace all damaged kitchen ceiling tiles. Secure floor panels and threshold in walk in. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat ALL kitchen walls, floor, baseboards, ceiling tiles, exhaust filters, walk in fan guards , water heater, ....noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3180 (Toilet Rooms) - Toilet room in need of cleaning.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3330 - Critical Working containers of cleaners 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.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment: pesticides.
    Remove unnecessary poisonous or toxic materials.
Comments:
*Develop and enforce a detailed, written cleaning schedule to cover all surfaces and equipment. Remove unnecessary items and make all needed repairs.

May 11, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Employee eating grapes in the kitchen.
    Do not eat in the kitchen. Only eat in the proper designated areas of the restaurant.
  • 0480 - Unlabeled container of soup and feta cheese.
    Label any liquid, granular, or powdered food removed from its original packaging with its common name.
  • 1010 - Sponges are being used to wipe down food contact surfaces.
    Discontinue use of sponges.
  • 1510 - The person in charge could not provide a food temperature measuring device with a range between 0 degrees Fahrenheit (F) and 220 F.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 A - Corrected During Inspection Critical Clean utensils stored in a soiled container.
    Store clean utensils in clean containers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ICE MACHINE SHOOT & DISPENSING PLATE, EXTERIOR SURFACE OF THE CUISINART DICER, REFRIGERATION DOOR GASKETS, WALK-IN COOLER/FREEZER LIGHT SWITCHES, and the VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean bowls and plates were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 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 - The kitchen and dishwashing room walls were noted in need of cleaning. The floor/wall corners in the kitchen were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too high.
    Maintain a chlorine concentration level of 50 parts per million.
Comments:
Reviewed proper food cooling practices with person-in-charge. A copy of blank HACCP temperature logs was given to the person-in-charge. PERMIT RENEWAL ISSUED

March 23, 2009 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 A 2 - Critical Burger patties cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside Glenco refrigerator and shelving in kitchen.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat Ceiling tiles and walk-in refrigerator step not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Vents 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.
Comments:
Discussed violations and corrective actions with CFM.

August 25, 2008 (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.
  • 0470 - Critical Soiled equipment stored on top of unwrapped food containers in McCALL unit.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0690 - STOOL OBSERVED ON PREP TABLE.
    Protect food from miscellaneous sources of contamination.
  • 2310 B - The handwash stations are being used as dump stations.
    Handwashing facilities are to be used for washing hands only
  • 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.
  • 3170 - Repeat WALK-IN REFRIGERATOR STEP, CEILING AND FLOOR TILES not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed violations in depth with CFM.

May 15, 2008 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. STORED IN BACK POCKET.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - Corrected During Inspection The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    VOLUNTARILY DISCARDED.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 105*F.
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1790 - The non-food contact equipment surface of the OVEN is observed soiled with accumulations of grime and debris.
    Clean the non-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.
  • 2000 - Single service items observed unprotected from contamination. STRAWS AND STIR STICKS AT BAR.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - VENT COVER IN MENS RESTROOM 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.
  • 3480 - First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Vent covers in kitchen being resurfaced. Owner has plans to repair floors in kitchen. Corrective action taken during inspection. Correct all remaining violations promptly. Health Permit renewal issued.

February 19, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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.
  • 1730 - Corrected During Inspection HANDHELD STRAINER was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    VOLUNTARILY DISCARDED.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: GRILL TABLE.
    Clean and sanitize these surfaces for food contact.
  • 2350 ii - HANDSINK IN THE KITCHEN IS MISSING THE COLD SIDE FIXTURE AND FAUCET IS DRIPPING.
    Repair plumbing.
  • 3170 - Repeat CEILING AND FLOOR TILES not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The Glenco unit is being repaired. Correct remaining violations prior to the next inspection.

November 16, 2007 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 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.
  • 0450 - Corrected During Inspection 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.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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.
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0610 - Corrected During Inspection 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.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHELF AT COOKLINE.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection SINGLE SERVICE ITEMS OBSERVED STORED ON FLOOR.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 B - Corrected During Inspection The handwash station at the COOKLINE is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3340 1 - Corrected During Inspection Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Corrective action taken during inspection.

August 07, 2007 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BUCKET OF BEEF TIPS IN WIR.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - CONTAINER OF FRUIT STORED IN DIRECT CONTACT WITH DRINK ICE AT BAR.
    Protect food from miscellaneous sources of contamination.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 3170 - Repeat CEILING AND FLOOR TILES is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Do not keep fly swatters in kitchen. Facility has replaced several pieces of equipment with brand new units. Walk-in gaskets have been installed. Overall, food safety and sanitation are excellent.

May 07, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection 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 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. CONTAINER OF BEEF TIPS IN WALK-IN AND SODA SYRUPS IN DRY STORAGE.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - Corrected During Inspection SWEATSHIRT STORED ON PREP TABLE.
    Protect food from miscellaneous sources of contamination.
  • 1570 - Repeat STEP TO WALK-IN REFRIGERATOR IS LOOSE.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket of the TRUE UNIT is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. BAR SINK.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKETS.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF ICE MACHINE, LID AND TOASTER.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CABINETS AND SIDED OF COOKING EQUIPMENT.
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 3170 - Repeat SMALL HOLES IN WALLS AND CEILING TILES not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat VENT COVERS AND FLOORS UNDER/BEHIND 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.
Comments:
Gaskets are in for walk-in units and are ready to be installed. Corrective action taken during inspection. Correct all violations prior to next inspection. Health Permit renewal issued.

February 06, 2007 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection RAW PRODUCT STORED OVER RTE FOODS IN THE MCCALL MAKE UNIT.
    Store food in proper oder with RTE items at the top.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat The door gaskets are damaged.
    DOOR GASKETS ARE ON ORDER. Replace door gaskets in accordance with the manufacturer's specifications.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHELF AT THE COOKLINE.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: UTENSIL BIN.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the UNUSED ECOLAB BOX 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.
  • 2000 - Corrected During Inspection EMPTY DEGREASER BOTTLE was found stored ON THE PREP TABLE.
    Store chemicals away from food and food products in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3170 - Repeat CEILING TILES AND FLOOR TILES ARE NOT maintained in good repair
    BOTH ARE SCHEDULED TO BE REPLACED. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat VENT COVER IN KITCHEN 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:
Salad bar was broken down at time of inspection. Seal hardy board at walk-in freezer. Corrective action taken during inspection. Food safety is excellent. Correct all violations prior to next inspection.

November 28, 2006 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The door gasket of the Walk-In Freezer is damaged.
    Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
  • 1570 - Gasket in the McCall Make Unit was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Handle og the Glenco RIR was observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution in wiping cloth bucket was not at an acceptable concentratio, >200 PPM.
    Adjust the chlorine sanitizing solution to a level of 50 parts per million.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Toaster on Cookline.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Side Panels of the Fryers.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of Glenco RIR, Grill Pan and Table, Gaskets in the True Make Unit and the Soda Nozzle Holder.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Food contact surfaces of the Meat Slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2930 - Corrected During Inspection Backdoor Open.
    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.
  • 3170 - Ceiling Tiles over Cookline.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Around Walk-In Freezer door and Vent Cover over 3 Compartment sink 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.
  • 3340 - Corrected During Inspection Critical Bleach stored next to cutting boards.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Corrective action taken during inspection. Food safety is excellent. Correct all violations prior to next inspection.

June 12, 2006 (Routine)



Violations:
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored in a commonly wet or soiled location. Case of fryer oil.
    Protect food from contamination by storing the food in a clean and dry location.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sliced cheese and hamburger patties in the refrigerator should have been discarded two days ago.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 2 - Using trash bag to line rice container.
    Use only food grade bags.
  • 1060 - Reusing cardboard box to store bags of chips.
    Do not reuse cardboard.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets in refrigeration units, Countertops on cookline, EmberGlo warming unit and Shelving in the WIR.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the Meat Slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the Broiler and Fryers 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.
  • 3180 - Repeat Floors, walls and ceilings throughout the kitchen and vent cover in men's restroom 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:
Both CFMs are registered for June recertification. EcoLab removed data plate on dishwasher during maintenance and are being contacted for new one. Several maintenance projects are in progress including replacing floor tiles and wall repair. A new roof has been installed to end water damage. Overall the food management and sanitation is excellent. Health permit renewal issued.

February 01, 2006 (Routine)



Violations:
  • 0200 - Repeat Employee wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the McCALL AND GLENCO.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - WALK-IN REFRIGERATOR FLOOR AT THE SEAM was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the FLOORING 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.
  • 1580 - Repeat The cutting boards along the DISPLAY RIR'S are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: VULCAN OVEN
    Clean and sanitize these surfaces for food contact.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2000 - Clean BOWLS AND TRAYS were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3180 - Repeat FLOOR ALONG THE WALL UNDER COOKING EQUIPMENT, LOWER PORTION OF WALLS IN THE COOKING AREA, AND CEILING VENT IN THE DISHWASHING AREA noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Outstanding job with food management and organization of the entire facility. Cleaning should be accomplished at the end of each day versus the next morning before opening. Fan guard in the WIF has been removed for repairs. The floor under the dishwasher is undergoing repair work due to a leak that has been repaired.

August 03, 2005 (Routine)



Violations:
  • 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.
  • 1100 - Corrected During Inspection The food contact surface of the TWO ROUND FRYING BASKETS AND ONE SPATULA ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    DISCARDED DURING THE INSPECTION
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: COOKING PAN.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELVES AND UTENSIL CONTAINER.
    Maintain nonfood-contact surfaces of equipment clean. UTENSIL CONTAINER WAS CORRECTED DURING THE INSPECTION.
  • 3045 - Corrected During Inspection 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.
  • 3180 - Repeat FLOOR AROUND THE EQUIPMENT LEG SUPPORTS AND ALONG THE BACK WALLS noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Correct all violations prior to the next inspection.

May 12, 2005 (Routine)



Violations:
  • 0200 - Employee wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0260 - Corrected During Inspection Critical The GREEN SWISS CHARD is unsound or adulterated.
    Ensure food is safe and unadulterated. WAS DISCARDED.
  • 1060 - The nonfood contact surface of the CHEESE GRATER AND STORAGE BIN SHELF IN COOK'S AREA are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REPLACE GRATER AND DO NOT LINE THE SHELF WITH TOWELS.
  • 1100 - The food contact surface of A PLASTIC CONTAINER, HANDLES ON COOKING UTENSILS, AND SEVERAL WOODEN SALAD BOWLS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the LISTED ITEMS to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1320 - There was no temperature measuring device located in the WHITE WESTINGHOUSE REACH IN FREEZER COMPARTMENT.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat LOWER SHELF IN THE PIZZA OVEN was observed in a state of disrepair and damaged.
    Repair the SHELF 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 SHELF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - Repeat The EXTERIOR surfaces AND LEG SUPPORTS of the mechanical warewashing machine are soiled.
    Increase the frequency of cleaning. ENTIRE UNITS SHOULD BE CLEANED AT LEAST EVERY 24 HOURS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELF, UTENSIL CONTAINER, INSIDE UPPER LEDGE OF ICE MACHINE
    Maintain nonfood-contact surfaces of equipment clean.
  • 3140 - EMPLOYEE'S PERSONAL BELONGINGS STORED ON SHELF WITH SUPPLIES.
    UTILIZE DESIGNATED SPACE.
  • 3180 - Repeat FLOORS AND WALLS AROUND COOKING 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.
  • 3290 - Corrected During Inspection SCREWDRIVER STORED IN CONTAINER WITH COOKING UTENSILS.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Front handsink is currently not being used until the splashguard has been installed. New storage racks for Glenco are on order. Recommend new employees assisting in the kitchen attend the Foodhandlers course. Call the Chesapeake Health Department at 382-8672 to sign up for the next available course. Health Permit renewal issued.

February 10, 2005 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (BUILT IN PREP TABLE HAND SINK)
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1060 - The nonfood contact surface of the GLENCO RACKS are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - CHEESE GRATER (COATING CHIPPED OFF) AND THE PIZZA OVEN LOWER SHELF (BROKEN) were observed in a state of disrepair and damaged.
    Repair the items 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 items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting boards are dirty, 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.
  • 1600 - The compartments or drainboards of the BAR SINK AND THE TOP AND SIDES OF THE DISHWASHER are heavily soiled.
    Clean the sink compartments or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. Clean dishwasher at least every 24 hours.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT SLICER BLADE.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BREAD RACKS, SHELF UNDER VULCAN BURNER, FOOD PROCESSOR, AND BAR SINK.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the PIZZA OVEN AND VULCAN OVEN 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.
  • 3180 - FLOORS UNDER EQUIPMENT ALONG THE WALLS 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.

November 01, 2004 (Routine)



Violations:
  • 0550 - Repeat SCOOP IN THE SEAFOOD BREADING HAS NO HANDLE.
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF THE DRY INGREDIENT BINS AND LIDS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (FRONT DOOR OPEN)
    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.
  • 1100 - Repeat The food contact surface of the SEAFOOD BREADING LID AND THE WALK-IN STORAGE RACKS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the LID AND RACKS to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0480 - Repeat Unlabeled food containers. (LARGE BARRELS IN THE WALK-IN REFRIGERATOR)
    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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.

August 17, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat cole slaw and cheese in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0550 - Improper scoop in the seafood breading container.
    Scoops must have a handle and be stored with handle above the food item or in a dry clean location.
  • 1100 - The food contact surface of the seafood breading lid and the bin used to store lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the containers and covers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0480 - Repeat Unlabeled food containers in the refrigerators.
    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.
  • 3180 - Walls and soap dispensor around the handsink 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Dry product scoop, bin containing lids, and the liquor nozzles on several bottles.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food processor.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Corrective action was initiated during the inspection. Facility continues to make positive improvements and looks great. Keep up the good work.

June 02, 2004 (Follow-up)



Violations:
  • 2810 - Ceiling in @LOCATION@ is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2830 - Repeat Floor and wall juncture in kitchen not sealed.
    Coving is on order.
  • 1320 - Repeat There was no temperature measuring device located in the beer cooler where half and half is stored behind the bar.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the refrigerated units is damaged.
    Gaskets are on order.
  • 3170 - Repeat Floors, walls, and ceiling throughout facility are not maintained in good repair
    Repair items (tiles, fan quards, coving, etc.) are on order.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
    Waste disposal company has one on order.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    Area belongs to a different owner. The lot owner has been notified. The grease bin located in this area will be replaced with a new bin and relocated next to the dumpster.
Comments:
Positive progress has occurred. Facility went from 4 critical violations and 21 non critical violations to zero critical violations and 7 non critical violations. All violations noted above are waiting for parts and/or orders to come in for final repair work. Very impressed with the kitchen which now appears brighter, cleaner, and more organized. No food related violations noted. Permit renewal issued.

May 11, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration units 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.
  • 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.
  • 2750 - Refuse containers throughout the establishment and the grease collection bin are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2810 - Floor or floor covering in the grease b area is not smooth, made of non absorbant material and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3300 - Premises has accumulation of litter
    Maintain the premise free of litter.
  • 3350 - Unnecessary poisonous or toxic materials (rat bait) found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
  • 3270 - Methods are not being used to control pests
    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.
  • 3270 - Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2830 - Repeat Floor and wall juncture throughout the kitchen and facility not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 1100 - The food contact surface of the dry food storage bins, dry storage shelves (made of wood), and the screened strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the items mentioned above to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2020 - Silverware (spoons) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 1320 - The temperature measuring device located in the beer cooler behind the bar is not easily readable. (Alcohol has separated)
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (Canned products, bulging and dented cans)
    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.
  • 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.
  • 3170 - Repeat Floors, walls, and ceilings throughout the facility are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 1150 - The nonfood contact surface of the grill and cooking area is not designed or constructed to be easily cleanable. (Lined with aluminum foil)
    Remove the lining to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3340 - Critical Containers of miscellaneous liquids and a gas can not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Containers of cleansers behind the bar are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items. (Corrected during the inspection).
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. (Grease bin area)
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Repeat The entire facility and 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.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket of dirty water preventing its use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: All cooking equipment (oven, grill, broiler etc) and several pots and pans.
    Clean and sanitize these surfaces for food contact.
  • 1570 - Repeat The door gasket of the refrigerated units is damaged.
    Repair or replace the guard and door gaskets in accordance with the manufacturer's specifications.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - Repeat Fan guard in the walk-in freezer and mens bathroom was missing.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: seasoning bottles, pizza paddle and storage shelves.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside structures of cooking units, legs of units, bar stool in kitchen, and non-food storage shelves.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Facility is at a poor sanitation level both inside and outside. All critical violations should be corrected immediately and all other violations corrected prior to the next inspection. Substantial compliance is needed before a permit renewal will be issued.

December 19, 2003 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the shelves in the REACH IN REFRIGERATOR AND THE SHELVING EQUIPMENT IN THE KITCHEN 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.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHEET PANS AND POTS, AND EQUIPMENT UNDER THE STOVE AND OVEN.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ICE MAKER BAR HOLSTER.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: VENTILATION SCREEN, GASKETS ON NUMEROUS REFRIGERATION UNITS, UNDERNEATH THE OVEN, AND THE HANDSINK AND AREA AROUND IT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - FLOOR IN BOTH RESTROOMS AND FLOOR COVING IN THE KITCHEN AREA ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0830 - Critical The prepared ready-to-eat (RTE) MEATS, VEGETABLES, AND CHEESE in the refrigeration unit ARE not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3180 - WALLS BEHIND THE STOVE, GRILL AND HANDSINK AND THE FLOORS UNDER THE BAR AREA, HANDSINK AREA, AND IN THE DISHWASHING AREA ARE 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:
Overall sanitation is satisfactory, but needs some improvement. Spoke with both owners in regards to the problems at hand and was reassured that the problems would be remedied by time of next inspection.

September 03, 2003 (Routine)



Violations:
  • 3090 - Fan covers in the men's and women's bathroom are missing.
    Replace covers.
  • 3300 - Repeat Cans of paint (liquid & spray) stored in the employees bathroom.
    Remove paint. Store in back shed.
  • 2830 - Holes & cracks noted in the floor & wall concrete behind hot water heater. Also noted along the baseboard under the warewashing machine. Provides access for rodents and other vermins.
    Use an effective means of repairing holes (i.e., sealant; baseboards.)
  • 2830 - Trash and debris noted on the floor (corner) under warewashing machine.
    Clean and sanitize floor (i.e, hotwater washdown/scrubbing).
  • 2830 - Missing floor tiles under the warewashing machine.
    Replace missing tiles.
  • 2860 - Repeat Grease accumulation noted on the wall behind the grill and on ceiling tiles. Creates a potential fire hazards.
    Have wall and ceiling professionally cleaned to remove buildup of grease.
  • 1580 - The cutting board(s) in the kitchen 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.
  • 1570 - GLENCO reach-in was observed in a state of disrepair and damaged.
    REPAIRED SINCE LAST INSPECTION. See temp.
  • 3200 - Repeat Very warm in the front kitchen area. Exhaust hood recertified since last inspection; however supply air does not appear to be supply sufficient amount of cool air to this space. Potential heat stress casualty area.
    Check a/c system to ensure sufficient amount of cool air to allow for adequate air exchange.
  • 3240 - Handsink in the kitchen inoperable. Water leak noted in the plumbing. Sink blocked.
    IMMEDIATE REPAIR OF PLUMBLING AND SINK! Keep access free.
Comments:
Overall sanitary standards good. Emphasis placed on repairing and replacing; and kitchen safety. All food storage temps good. Permit and certified food manager's certification current. Staff training good.

June 11, 2003 (Routine)



Violations:
  • 3300 - Several cans of paint and spray paint stored in the employee bathroom. Paint oder noted in the space.
    Remove toxic chemicals and store in a well ventilated area.
  • 2860 - Ceiling covering in the kitchen areas heavily soiled with grease residue.
    Clean/scrub ceiling tiles. Replace tile(s) that are not easily cleanable.
  • 2860 - Wall paint in the mens bathroom splattered with dried liquid around the hand sink and adjacent to urinal.
    Walls in the men's bathroom are to cleaned and/or repainted.
  • 2860 - Floor tiles adjacent to the automatic warewashing machine are missing.
    Replace missing floor tiles.
  • 1570 - GLENCO reach-in was observed in a state of disrepair. Accumulation of water noted inside this piece of equipment.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3200 - VERY WARM atmosphere noted in the front kitchen area and the pool billiard room. EXHAUST AIR SYSTEM DOES NOT APPEAR TO BE WORKING!
    Have maintenance personnel check the A/C unit to ensure proper operation, thereby providing a comfortable work environment for employees.
  • 1170 - Grease accumulation noted on the ventilation (exhaust) filters in the front kitchen area.
    Replace filters.
  • 2850 - Baseboard in the men's bathroom missing.
    Replace missing baseboard(s)
  • 3080 - Lighting intensity in the men's bathroom, women's bathroom and the kitchen areas are insufficient. Lighting intensity<50 ft candles.
    Replace all missing and inoperable light bulbs in the areas mentioned.
  • 3270 - Rodent droppings noted in the storage area of the far dining room.
    Remove old droppings. This will help determine extent of infestation or harborage if in existance.
  • 2350 ii - Uriinal in the men's bathroom inoperable.
    Repair inoperable urinal.
Comments:
Pest control is conducted on a monthly basis by a local certified pest control operator. *Management personnel currently attending recertification class of food management.

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Popeye's Chicken & Biscuits
Irwins Bluebird Diner
Wickers Crab Pot Seafood Restaurant
Burger King
Wing's Garden Restaurant & Lounge


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