Jersey Lily's Roadhouse Grill, 2843 Orange Ave NE, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jersey Lily's Roadhouse Grill
Address: 2843 Orange Ave NE, Roanoke, Virginia
Phone: (540) 342-0826
Total inspections: 21
Last inspection: Jul 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat The portioned cooked chicken in the top of the small prep unit, the club sets and tomatoes in the top of the salad prep unit cold holding at improper temperatures
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. The iced foods were marked with the time that they were iced. Mark the time these items are put into this holding area and discard if not used 4 hours later.
  • 1570 - The line freezer has been taken out of use for now as the door does not shut.
  • 1680 - Corrected During Inspection Repeat The dish machine was not in use at the time of inspection. The repair person was installing a different booster heater. To Correct: Use the three compartment sink to wash rinse and sanitize dishes untill repaired. Repair person was called during inspection.
July 30, 2009Follow-up22Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: iced tea.
  • 0770 - Frozen foods not maintained frozen in the line freezer.
  • 0820 A 2 - Critical FOOD in all kitchen line refrigeration units cold holding at improper temperatures
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. The iced foods were marked with the time that they were iced. Mark the time these items are put into this holding area and discard if not used 4 hours later.
  • 1450 - All of the line refrigerators are out of temperature and are not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1570 - The line freezer door does not shut.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<120°F>. To Correct: Use the three compartment sink to wash rinse and sanitize dishes untill repaired. Repair person was called during inspection.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar and server areas
July 27, 2009Routine26Details / Comments
  • 0470 - Corrected During Inspection Critical Observed raw chicken, raw hamburger, and raw steaks stored in the 2 Door Hoshizaki Refrigerator above sliced tomatoes, lettuce, and sliced raw onions. Observed raw chicken stored over raw shrimp in the 2 Door Hoshizaki Refrigerator. Observed raw chicken stored over ground beef in the Walk In Refrigerator.
  • 0820 A 1 - Corrected During Inspection Critical Observed food items in the Henny Penny hot holding cabinet holding at improper temperatures. The gasket / seal around the door of the unit appears damaged and may need to be replaced. The air gap near the door may be negatively affecting the hot holding temperatures. Observed the following food temperatures in this unit: Cooked Pot Roast (130.0 F); Baked Sweet Potato (128.9 F)
  • 0850 - Corrected During Inspection Critical Potentially hazardous food items (sliced raw tomatoes, cooked onions and peppers, raw chicken, butter) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. If the butter and in-house prepared salad dressings are unable to cold hold at 41 F or below in the server station cooler, Time as a Public Health Control will need to be implemented for these food items. The seasoning/breading plate used for raw chicken should have Time as a Public Health Control noted or should be stored at 41 F or below in the refrigerator.
March 05, 2008Routine30Details / Comments
0820 - Critical Repeat Various potentially hazardous food items observed cold holding at improper temperatures in the 2 Door Hobart Refrigerator (Raw Steak 51.0 F; Raw Hamburger 52.6 F; Raw Chicken 59.0 F)July 30, 2007Follow-up10Details / Comments
0820 - Critical Repeat Various potentially hazardous food items observed cold holding at improper temperatures in the 2 Door Hobart Refrigerator (Raw Steak 42 F; Raw Hamburger 45 F).July 11, 2007Follow-up10Details / Comments
  • 0820 - Critical Repeat Various potentially hazardous food items observed cold holding at improper temperatures in the 2 Door Hobart Refrigerator (Raw Steak 43.1 F; Raw Hamburger 43.4 F; Cooked Ribs 42.4 F).
  • 0850 - Critical Potentially hazardous food items stored on ice (Sliced Tomatoes 45.2 F; Sliced Tomatoes 45.0 F; Raw Chicken 42.4 F; Butter 60.5 F) and the raw chicken, chicken breading (49 F) , etc. for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
July 10, 2007Follow-up20Details / Comments
  • 0820 - Critical Various potentially hazardous food items observed cold holding at improper temperatures in the Prep Unit by the Door, Prep Unit on the Line, Items stored on Ice, Items stored at the Chicken Breading Station, Items in the 2 Door Hobart Cooler, and in the Walk In Refrigerator. Food Items in the Prep Unit by the Door Include: Diced Tomatoes (53.2 F), Sliced Tomatoes (52.8 F), Sliced Ham (55.2 F), Raw Chicken (46.0 F). Food Items in the Prep Unit on the Line include: Diced Tomatoes (42.6 F), Cooked, Diced Chicken (46.8 F), Fish (63.2 F). Items stored on ice include: Sliced Tomatoes (60.9 F), Cooked Peppers and Onions (44.0 F), Container of Butter (51.2 F), Sliced Tomatoes (48.6 F), Raw Chicken (55.5 F), Butter (72.0 F). Food Items stored in the 2 Door Hobart Cooler include: Raw Steak (43.2 F), Raw Chicken (44.0 F), Raw Shrimp (45.3 F), Raw Hamburger (48.2 F). Items in the Chicken Breading Station include: Raw Chicken (49.0 F). Items in the Walk In Refrigerator include: Raw Beef (43.4 F).
  • 1320 - There was no temperature measuring device located in the 2 Door Hobart Cooler. The thermometer in the Beverage Air Freezer on the Line is broken and needs to be replaced. Walk In Refrigerator has a thermometer inside the cooler next to the air conditioning cooler, but not in the warmest part of the cooler, as required by the Commonwealth of Virginia Board of Health Food Regulations.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
June 20, 2007Routine12Details / Comments
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (boxes of produce).
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen fish filets (submerged in standing water in 3 compartment sink).
  • 1800 - The nonfood contact surface of the prep tables, bulk food containers, under equipment, clean dish cart, and top of dish machine have accumulations of grime and debris.
  • 3180 - Air vents in the kitchen are noted in need of cleaning.
January 24, 2007Routine05Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the food prep area.(taco shells)
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Fryer(missing face plate) was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1800 - The nonfood contact surface of the bottom of frying pans has accumulations of grime and debris.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.(equipment outside)
September 27, 2006Routine14Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (waitress)
  • 0850 - Critical Egg dip,salad dressings on ice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1800 - The nonfood contact surface of the container lids,equipment has accumulations of grime and debris.
  • 3180 - Floors in the food prep area noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 08, 2006Routine32Details / Comments
No violation noted during this evaluation. January 25, 2006Follow-up00Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Using a souffle cup to dispense dressings and sauces.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler.
  • 0570 - Wiping cloths improperly used.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Gasket on ice machine lid was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside of equipment.
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer
  • 3170 - Grout in tile floor in food prep area is not maintained in good repair
January 24, 2006Routine36Details / Comments
  • 0450 - Corrected During Inspection Critical Using a souffle cup to dispense food items from the salad prep unit.
  • 0470 - Corrected During Inspection Critical Wrapped ribs in walk in cooler exposed to water dripping from condenser.
  • 0820 - Corrected During Inspection Critical Repeat Chicken tenders,dip cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Repeat Phf's in the salad prep and server unit cold holding at improper temperatures.
  • 0850 - Critical Chicken tenders,dip for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1800 - Repeat The nonfood contact surface of the equipment in the food prep area has accumulations of grime and debris.
  • 3080 - Less than 50 foot candles of light was noted in the exhaust hood
September 14, 2005Routine42Details / Comments
  • 0820 - Corrected During Inspection Critical Phfs cold holding at improper temperatures. (salad prep unit)
  • 1570 - The door gasket of the reach in and hot holding units is (missing, damaged).
  • 1580 - The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the inside and outside of equipment in the food prep area has accumulations of grime and debris.
  • 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink/food prep area
  • 2640 - Repeat The refuse container located outside the establishment is missing its cover. (dumpster top)
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
June 09, 2005Routine16Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0810 - The methods used for cooling were not adequate.
  • 1320 - There was no temperature measuring device located in the small reach in.
  • 1800 - Repeat The nonfood contact surface of the equipment in food prep area has accumulations of grime and debris.
  • 2640 - Observed dumpster top open during inspection.
  • 3180 - Repeat Floors in the food prep area noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning solutions(blue) are not properly labeled.
March 08, 2005Routine17Details / Comments
  • 0820 - Corrected During Inspection Critical Phf's in bar reach in cold holding at improper temperatures.
  • 0850 - Critical Phf's on the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0830 - Critical The prepared ready-to-eat (RTE), cooked phf's in the refrigeration unit is not properly dated for disposition.
  • 0470 - Critical Unwrapped or uncovered food in the walk in,food prep area.
  • 3180 - Wall behind the kettle cooker,floors under equipment in the food prep area noted in need of cleaning.
  • 1800 - The nonfood contact surface of the inside of the prep units has accumulations of grime and debris.
  • 3020 - Soap was not provided at the hand washing lavatory in the three compartment sink area
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solutions are not properly labeled.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
December 15, 2004Routine54Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1800 - The nonfood contact surface of the walk in freezer and refrigerator and inside of prep unit had accumulations of grime and debris.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: flour. Corrected during inspection
  • 1320 - There was no temperature measuring device located in the prep unit. Corrected during inspection
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Corrected during inspection.
April 08, 2004Routine05Details / Comments
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3330 - Critical Working containers of chemicals are not properly labeled.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 1100 - Repeat Many trays in use have a black carbon buildup. Some plastic storage containers are stained and can not be easily cleaned.
  • 3240 - Handwashing facility near the chicken breading station is unclean and not maintained
  • 1570 - The door gasket of the ice machine is damaged.
  • 2810 - Grout is missing in the floor in the dishwashing area making the floor no longer smooth and easily cleanable.
December 01, 2003Routine34Details / Comments
No violation noted during this evaluation. August 19, 2003Follow-up00Details / Comments
  • 2260 - Critical Observed the pre-wash spray hose extending below the flood rim level of the sink basin.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: knives in storage.
  • 1770 - Critical The food warmer on top of the counter has a buildup of grease.
  • 1100 - Repeat The following can no longer be easily cleaned: trays with heavy black carbon build-up, cracked and damaged storage containers and stained tea pitchers.
  • 1580 - Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - The door gaskets on the small prep unit are damaged.
  • 1060 - The bottom surface of the large prep unit is not nonabsorbent, or smooth. It is being lined with linen towels.
August 04, 2003Routine24Details / Comments
  • 0820 - Critical Cold holding at improper temperatures: portioned chicken on top of prep unit is 58 F. Chicken is being stacked too high in the pan.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of cleaner stored above food prep table.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: hot holding drawer for baked potatoes.
  • 2890 - Repeat Light bulbs in walk-in refrigerator and freezer are not shielded, coated, or otherwise shatter-resistent. End caps missing on on light in the large walk-in refrigerator.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer.
  • 1080 - Several plastic food storage containers are badly cracked or broken.
March 26, 2003Routine53Details / Comments

July 30, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat The portioned cooked chicken in the top of the small prep unit, the club sets and tomatoes in the top of the salad prep unit cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Suggest keeping the pre portioned items in the bottom of the prep unit.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. The iced foods were marked with the time that they were iced. Mark the time these items are put into this holding area and discard if not used 4 hours later.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1570 - The line freezer has been taken out of use for now as the door does not shut.
    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.
  • 1680 - Corrected During Inspection Repeat The dish machine was not in use at the time of inspection. The repair person was installing a different booster heater. To Correct: Use the three compartment sink to wash rinse and sanitize dishes untill repaired. Repair person was called during inspection.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

July 27, 2009 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: iced tea.
    Store food in packages, covered containers, or wrappings.
  • 0770 - Frozen foods not maintained frozen in the line freezer.
    Ensure frozen food is maintained frozen.
  • 0820 A 2 - Critical FOOD in all kitchen line refrigeration units cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. The iced foods were marked with the time that they were iced. Mark the time these items are put into this holding area and discard if not used 4 hours later.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1450 - All of the line refrigerators are out of temperature and are not sufficient in number or capacity to meet the food storage demands of the establishment.
    Remove all potentially hazardous foods from line refrigerators, place in walk in cooler, and do not use untill repaired to maintain food at or below 41 degrees F. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - The line freezer door does not shut.
    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.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<120°F>. To Correct: Use the three compartment sink to wash rinse and sanitize dishes untill repaired. Repair person was called during inspection.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar and server areas
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

March 05, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Observed raw chicken, raw hamburger, and raw steaks stored in the 2 Door Hoshizaki Refrigerator above sliced tomatoes, lettuce, and sliced raw onions. Observed raw chicken stored over raw shrimp in the 2 Door Hoshizaki Refrigerator. Observed raw chicken stored over ground beef in the Walk In Refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.Food in the walk in refrigerator was re-arranged and stacked by cooking tempertures. Raw chicken is cooked to the highest cooking temperature (165 F or above)and should be stored on the lowest shelf. Ground meat products are cooked to 155 F and may be stored above raw chicken. However, raw chicken may not be stored above raw ground meat products.
  • 0820 A 1 - Corrected During Inspection Critical Observed food items in the Henny Penny hot holding cabinet holding at improper temperatures. The gasket / seal around the door of the unit appears damaged and may need to be replaced. The air gap near the door may be negatively affecting the hot holding temperatures. Observed the following food temperatures in this unit: Cooked Pot Roast (130.0 F); Baked Sweet Potato (128.9 F)
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. All food items in this unit were moved to the Altosham.
  • 0850 - Corrected During Inspection Critical Potentially hazardous food items (sliced raw tomatoes, cooked onions and peppers, raw chicken, butter) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. If the butter and in-house prepared salad dressings are unable to cold hold at 41 F or below in the server station cooler, Time as a Public Health Control will need to be implemented for these food items. The seasoning/breading plate used for raw chicken should have Time as a Public Health Control noted or should be stored at 41 F or below in the refrigerator.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Person in Charge (PIC) discarded the unlabeled food items. PIC advised he will monitor the temperatures of the butter and in-house prepared salad dressings in the server station coolers to determine whether or not Time as a Public Health Control will be required.
Comments:
Additional Food Temperatures:
Kitchen Hot Holding Drawer: Baked Potato (162.0 F)
Altosham: Baked Potato (155.5 F)
Henny Penny Hot Holding Cabinet: Pot Roast (130.0 F); Sweet Potato (128.9 F); Gravy (136.2 F)
Hoshizaki Refrigerator: Raw Beef Steak (35.4 F); Raw Chicken (33.6 F); Raw Hamburger (36.0 F)
Walk In Refrigerator: Cooked Beef (37.3 F); Raw Meatloaf Mixture (40.1 F)
Server Station Coolers (Back of Kitchen Line): Butter (45.8 F); In-House Prepared Ranch Dressing (41.9 F)
Observed the following wash and rinse (sanitize) temperatures at the dish machine:
1st cycle: 156 F / 179 F
2nd cycle: 157 F / 180 F
3rd cycle: 157 F / 179 F
4th cycle: 157 F / 177 F
5th cycle: 157 F / 177 F
6th cycle: 157 F / 172 F
Employee cleaned the nozzles in the dish machine at this time.
7th cycle: 157 F / 180 F
8th cycle: 157 F / 181 F
The minimum wash and rinse temperature for the dish machine is 150 F / 180 F (final rinse/sanitize temperature). The final rinse / hot water sanitize temperature appears to be borderline. Suggest having machine cleaned and/or maintenanced to ensure minimum wash and final rinse temperatures are met. Employees need to monitor dish machine temperatures to ensure they are adequate before any dishes are removed from the machine.
Discussed Virginia Department of Health (VDH) food code changes with the Person in Charge (PIC). Provided the PIC with a summary of food code changes. VDH adopted a new food code effective October 16, 2007.
Discussed Employee Health Policy requirements with the PIC. Advised PIC policy must be implemented by April 1, 2008. Employees and PIC must be able to discuss policy and / or be able to provide the Envrionmental Health Specialist (EHS) with a readily-available printed version of the policy. All employees and managers must be aware and able to discuss symptoms of illness that must be reported to the PIC as well as specific foodborne illnesses that must be reported to the PIC. A diagnosis of a foodborne illness (Salmonella "Typhoid Fever", E. Coli, Shigella, Hepatitis A) must, by law, be reported to the PIC. The PIC is then required to contact the EHS. Employees must also report a diagnosis of one of the above illnesses (whether or not the employee also has the above illnesses) if a member of the household is diagnosed. Hand-outs have been provided to the PIC about employee health policy requirements.
Discussed Consumer Advisory requirements with the PIC. PIC provided the EHS with a proposed version of the Consumer Advisory. The proposed menu currently has only a "reminder" statement (Consuming raw or undercooked meats, fish, seafood, eggs, etc. may increase your risk of foodborne illness), but does not have a "disclosure" statement. Food items a customer may request raw or undercooked must be clearly marked. Example menu had astericks for trademarked items and on the "reminder" statement at the bottom of the menu. Example provided is confusing and seems to indicate that astericked items may be served raw or undercooked (listed for chicken, seafood, etc.). PIC advised only the steaks may be served raw or undercooked, so only the steaks should be noted with a consumer advisory. Please note the following:
A Consumer Advisory must have both of the following items:
Disclosure: Animal foods that are, or can be ordered raw or undercooked must be clearly identified.
Reminder: A written statement that identifies the health risk of consuming the raw or undercooked animal food must be provided.
Methods of compliance with Consumer Advisories requirements
Both Disclosure and Reminder components must be present to be in compliance.
Disclosure
Disclosure must be at the point where food is selected by the consumer.
Disclosure must identify the food items and specify that those food items are, or contain, raw or undercooked animal foods.
You may use a description such as: Oysters on the half-shell (raw oysters), Raw-egg Caesar salad, or Hamburgers (cooked rare to order); or
You may asterisk the food item and use a footnote that states the disclosure such as: “Served raw or undercooked”, or “Contain
raw or undercooked ingredients”.
Reminder
The reminder may be on any page of the menu and located so that the consumer may easily find it, or
On a placard, table tent, or by other written means.
You may use a consumer advisory brochure in which case you would asterisk the undercooked animal food and provide a footnote that states: “Regarding the safety of these items, written information is available upon request”; or
You may identify by asterisk the animal food that requires disclosure and use a footnote that states: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”; or “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Consumer advisory is not required when serving undercooked whole muscle, intact beef steaks when supported by written buyer specifications or invoices; or undercooked pasteurized eggs. A consumer advisory is required if you are serving Sushi since parasite control does not remove the risk of bacterial contamination and growth.
Reminder: Raw or undercooked animal foods may not be served or offered for sale in a ready-to-eat form
If an asterisk is used for "Disclosure", there should be TWO statements at the bottom of the menu: "Items may be served raw or undercooked or contain raw or undercooked ingredients" AND "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."
If "Disclosure" is met by description (Steaks, cooked to order), then only ONE statement is needed at the bottom of the menu: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk or foodborne illness."
Menu examples have been provided to the PIC. In addition to the standard restaurant menu, Consumer Advisory should also be applied to the following, if applicable: take-out menus, online menus, "daily specials", catering events, etc.
If an asterisk is used for "Disclosure" with Consumer Advisory, it should NOT also be used to indicate trademarked items.
Highly suggest contacting the EHS with a proposed version of menu with Consumer Advisory PRIOR to mass production of menus to ensure wording and placement of Consumer Advisory is correct. EHS may be reached by email, phone, or fax.

July 30, 2007 (Follow-up)



Violation: 0820 - Critical Repeat Various potentially hazardous food items observed cold holding at improper temperatures in the 2 Door Hobart Refrigerator (Raw Steak 51.0 F; Raw Hamburger 52.6 F; Raw Chicken 59.0 F)
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. All refrigeration units need to be adjusted so that any potentially hazardous foods are cold holding at no more than 41 F. Any potentially hazardous food items stored on ice and that are unable to cold hold at no more than 41 F should use Time as a Public Health Control.

July 11, 2007 (Follow-up)



Violation: 0820 - Critical Repeat Various potentially hazardous food items observed cold holding at improper temperatures in the 2 Door Hobart Refrigerator (Raw Steak 42 F; Raw Hamburger 45 F).
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. All refrigeration units need to be adjusted so that any potentially hazardous foods are cold holding at no more than 41 F. Any potentially hazardous food items stored on ice and that are unable to cold hold at no more than 41 F should use Time as a Public Health Control.
Comments:
Adjust the 2 Door Hobart Cooler so that any potentially hazardous food items are cold holding at 41 F or below. This unit receives a lot of use and door to unit is open frequently when employees retrieve meat products. Food items are not held in this unit overnight. Adjust the temperature of this unit to allow for temperature flucuations during busy periods.
The following document has been given to foodservice manager: Implementation Guidance for the Consumer Advisory Provision of the FDA Food Code. Consumer Advisory is not a requirement at this time. Please review the information and call EHS with any questions or concerns. If adding a Consumer Advisory to the menu, please give a copy of menu to EHS for review to ensure that Consumer Advisory is intact before mass production of menus.
Time as a Public Health Control has been implemented for working containers of potentially hazardous food items that are cold holding above 41 F. Foodservice employees are using date dots on the food items which note the time the food items were removed from temperature control.
I will conduct a follow-up inspection within 10 days to ensure the correction of any critical violation.

July 10, 2007 (Follow-up)



Violations:
  • 0820 - Critical Repeat Various potentially hazardous food items observed cold holding at improper temperatures in the 2 Door Hobart Refrigerator (Raw Steak 43.1 F; Raw Hamburger 43.4 F; Cooked Ribs 42.4 F).
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. All refrigeration units need to be adjusted so that any potentially hazardous foods are cold holding at no more than 41 F. Any potentially hazardous food items stored on ice and that are unable to cold hold at no more than 41 F should use Time as a Public Health Control.
  • 0850 - Critical Potentially hazardous food items stored on ice (Sliced Tomatoes 45.2 F; Sliced Tomatoes 45.0 F; Raw Chicken 42.4 F; Butter 60.5 F) and the raw chicken, chicken breading (49 F) , etc. for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
Comments:
Additional Food Temperatures: Cooked Ribs, 2 Door Hobart Cooler (42.4 F); Raw Shrimp on Ice, Walk In Refrigerator (35.4 F); Cooked Ribs, Walk In Refrigerator (41.3 F); Raw Chicken, Walk in Refrigerator (41.7 F).
Time as a Public Health Control has been agreed upon but not yet implemented.

June 20, 2007 (Routine)



Violations:
  • 0820 - Critical Various potentially hazardous food items observed cold holding at improper temperatures in the Prep Unit by the Door, Prep Unit on the Line, Items stored on Ice, Items stored at the Chicken Breading Station, Items in the 2 Door Hobart Cooler, and in the Walk In Refrigerator. Food Items in the Prep Unit by the Door Include: Diced Tomatoes (53.2 F), Sliced Tomatoes (52.8 F), Sliced Ham (55.2 F), Raw Chicken (46.0 F). Food Items in the Prep Unit on the Line include: Diced Tomatoes (42.6 F), Cooked, Diced Chicken (46.8 F), Fish (63.2 F). Items stored on ice include: Sliced Tomatoes (60.9 F), Cooked Peppers and Onions (44.0 F), Container of Butter (51.2 F), Sliced Tomatoes (48.6 F), Raw Chicken (55.5 F), Butter (72.0 F). Food Items stored in the 2 Door Hobart Cooler include: Raw Steak (43.2 F), Raw Chicken (44.0 F), Raw Shrimp (45.3 F), Raw Hamburger (48.2 F). Items in the Chicken Breading Station include: Raw Chicken (49.0 F). Items in the Walk In Refrigerator include: Raw Beef (43.4 F).
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. All refrigeration units need to be adjusted so that any potentially hazardous foods are cold holding at no more than 41 F. Any potentially hazardous food items stored on ice and that are unable to cold hold at no more than 41 F should use Time as a Public Health Control.
  • 1320 - There was no temperature measuring device located in the 2 Door Hobart Cooler. The thermometer in the Beverage Air Freezer on the Line is broken and needs to be replaced. Walk In Refrigerator has a thermometer inside the cooler next to the air conditioning cooler, but not in the warmest part of the cooler, as required by the Commonwealth of Virginia Board of Health Food Regulations.
    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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Additional Food Temperatures: Raw Chicken, On Ice at Line (55.5 F); Chicken, Cold Holding at Breading Station (49.0 F); Raw Steak, 2 Door Hobart Cooler (43.2 F); Raw Chicken, 2 Door Hobart Cooler (44.0 F); Raw Shrimp, 2 Door Hobart Cooler (45.3 F); Raw Hamburger, 2 Door Hobart Cooler (48.2 F); Raw Beef, Walk In Refrigerator (41.4 F); Raw Beef, Walk In Refrigerator (43.4 F); Raw Steak, Walk In Refrigerator (40.9 F), Container of Butter / Margarine Mix, Cold Holding on Ice at Server Station in Kitchen (72 F); Individual Servings of Butter / Margarine Mix, Room Temperature (72 F); Hamburger, Cooking on Stove (125.0 F); Potato Soup, Hot Holding on Line (145.0 F); Cooked Mushrooms, Hot Holding on Line (183.0 F); Cooked Baked Potato, Hot Holding Drawer (175.1 F); Cooked Beef, Hot Holding Cabinet (189.0 F).
Observed five light bulbs burned out in the hood / cooking area of the kitchen that need to be replaced.
The hand sink next to the door for the non-smoking dining section is in need of repair. Hot and cold water are currently working, however, the water nozzle is loose and falls to either side when handled.
Request records for date of water filter replacement next to the ice machine. Did not see a recent date on this filter.
Please note the following thawing guidelines and discuss with foodservice employees to ensure that process is done properly. Observed raw fish in the Prep Unit cold holding at 63.2 F that manager indicated was recently thawed.
12 VAC 5-421-790. Thawing.
Except as specified in subdivision 4 of this section, potentially hazardous food shall be thawed:
1. Under refrigration that maintains the food temperature at 41 F of less as specified under subdivision 3 of 12 VAC 5-421-820; or
2. Completely submerged under running water:
A. At a water temperature of 70 F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 F as specified under subdivision 3 of 12 VAC 5-421-820; or
B. For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under 12 VAC 5-421-700 A or B to be above 41 F, for more than 4 hours including:
1. The time the food is exposed to the running water and the time needed for preparation for cooking, or
2. The time it takes under refrigeration to lower the food temperature to 41 F;
3. As part of the cooking process if the food that is frozen is:
A. Cooked as specified under 12 VAC 5-421-700 A or B or 12 VAC 5-421-710, or
B. Thawed, in a microwave oven and immediately transferred to convention cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediately service in response to an individual consumer's order.
Please note the following regulation regarding date marking of potentially hazardous food items:
12 VAC 5-421-830. Ready-to-eat, potentially hazardous food, date marking.*
A. Except as specified in subsection E of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is, including the day of preparation:
1. Seven calendar days or less from the day that the food is prepared, if the food is maintained at 41 F or less.
Written procedures for Time as a Public Health Control has been provided to the foodservice manager for implementation. Manager has agreed to Written Procedures.
A list of cooking temperatures for destruction of organisms of public health concern was provided to the food service manager for review and to discuss with food service employees.
A follow-up inspection will be conducted within 10 days to monitor the correction of any critical violations.
Please call EHS if there are any additional questions or concerns.

January 24, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (boxes of produce).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen fish filets (submerged in standing water in 3 compartment sink).
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1800 - The nonfood contact surface of the prep tables, bulk food containers, under equipment, clean dish cart, and top of dish machine 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 - Air vents in the kitchen 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.

September 27, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the food prep area.(taco shells)
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Fryer(missing face plate) was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the face plate 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 face plate, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the bottom of frying pans 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.(equipment outside)
    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.

June 08, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (waitress)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0850 - Critical Egg dip,salad dressings on ice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1800 - The nonfood contact surface of the container lids,equipment 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.
  • 3180 - Floors in the food prep 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.
  • 3380 - Corrected During Inspection Critical Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only strengths of bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 25, 2006 (Follow-up)

Comments:
Final rinse temperature on dish machine was reaching required 180 degrees F.

January 24, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Using a souffle cup to dispense dressings and sauces.
    Must use a utensil with a handle to food items.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0570 - 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Gasket on ice machine lid was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the gasket 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 gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside of equipment.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Grout in tile floor in food prep area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 14, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Using a souffle cup to dispense food items from the salad prep unit.
    Must use a utensil with a handle when dispensing any food items.
  • 0470 - Corrected During Inspection Critical Wrapped ribs in walk in cooler exposed to water dripping from condenser.
    Must protect food from all contaminates.
  • 0820 - Corrected During Inspection Critical Repeat Chicken tenders,dip cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Phf's in the salad prep and server unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0850 - Critical Chicken tenders,dip for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1800 - Repeat The nonfood contact surface of the equipment in the food prep area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Less than 50 foot candles of light was noted in the exhaust hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

June 09, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Phfs cold holding at improper temperatures. (salad prep unit)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - The door gasket of the reach in and hot holding units is (missing, damaged).
    Repair or replace the reach in and hot holding units door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the inside and outside of equipment in the food prep area 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.
  • 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink/food prep area
    Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
  • 2640 - Repeat The refuse container located outside the establishment is missing its cover. (dumpster top)
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

March 08, 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.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1320 - There was no temperature measuring device located in the small reach in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - Repeat The nonfood contact surface of the equipment in food prep area 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.
  • 2640 - Observed dumpster top open during inspection.
    Keep dumpster top at all times to prohibit pest activity.
  • 3180 - Repeat Floors in the food prep 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.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning solutions(blue) 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.

December 15, 2004 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Phf's in bar reach in cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0850 - Critical Phf's on the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 0830 - Critical The prepared ready-to-eat (RTE), cooked phf's 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.
  • 0470 - Critical Unwrapped or uncovered food in the walk in,food prep area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3180 - Wall behind the kettle cooker,floors under equipment in the food prep 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.
  • 1800 - The nonfood contact surface of the inside of the prep units 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the three compartment sink area
    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.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solutions 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.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

April 08, 2004 (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.
  • 1800 - The nonfood contact surface of the walk in freezer and refrigerator and inside of prep unit had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: flour. Corrected during inspection
    Store food in packages, covered containers, or wrappings.
  • 1320 - There was no temperature measuring device located in the prep unit. Corrected during inspection
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Corrected during inspection.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 01, 2003 (Routine)



Violations:
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Violation corrected during inspection.
  • 3330 - Critical Working containers of chemicals 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. Violation corrected during inspection.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 1100 - Repeat Many trays in use have a black carbon buildup. Some plastic storage containers are stained and can not be easily cleaned.
    Repair or replace these 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.
  • 3240 - Handwashing facility near the chicken breading station is unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1570 - The door gasket of the ice machine is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2810 - Grout is missing in the floor in the dishwashing area making the floor no longer smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.

August 19, 2003 (Follow-up)

Comments:
Correction: Sprayer is now hanging above the flood level rim of the sink.

August 04, 2003 (Routine)



Violations:
  • 2260 - Critical Observed the pre-wash spray hose extending below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: knives in storage.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The food warmer on top of the counter has a buildup of grease.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1100 - Repeat The following can no longer be easily cleaned: trays with heavy black carbon build-up, cracked and damaged storage containers and stained tea pitchers.
    Repair or replace the 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 build-up of food debris.
  • 1580 - Several 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.
  • 1570 - The door gaskets on the small prep unit are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications. The gaskets have already been ordered.
  • 1060 - The bottom surface of the large prep unit is not nonabsorbent, or smooth. It is being lined with linen towels.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the towels from the bottom of this unit.
Comments:
The hand sink in the back room is not being used. Clean dishes are being stored above this hand sink. There are two other conveniently located hand sinks for employees to use.

March 26, 2003 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures: portioned chicken on top of prep unit is 58 F. Chicken is being stacked too high in the pan.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Chicken moved to the refrigeration unit below.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Violation corrected during inspection.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of cleaner stored above food prep table.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Violation corrected during inspection.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Violation corrected during inspection.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: hot holding drawer for baked potatoes.
    Clean and sanitize these surfaces for food contact.
  • 2890 - Repeat Light bulbs in walk-in refrigerator and freezer are not shielded, coated, or otherwise shatter-resistent. End caps missing on on light in the large walk-in refrigerator.
    Shield or replace light bulbs with a coated or shatter-resistant bulb. Make sure all end caps are in place.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 1080 - Several plastic food storage containers are badly cracked or broken.
    Remove these containers from the facility and replace as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.

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