October 19, 2009 (Follow-up)

Violation: 4-501.114 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Operator must record levels of chlorine and ensure unit is primed. (Record chlorine levels/ppm).Technician called as prime not holding.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
Comments:
Prep unit # 3 not being used for PHF as unable to hold/maintain temperature. Dishwasher repair tech called to correct problem of loosing prime/ chlorine.Recommended for permit renewal.

October 16, 2009 (Routine)

Violations:

• 4-501.114 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Operator must record levels of chlorine and ensure unit is primed. (Record chlorine levels/ppm).Technician called in and new curtains will be ordered to prevent wash and sanitized water from spraying out from equipment.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 3-501.16 (A) (2) - Critical Food cold holding at improper temperatures in 3 prep units. Foods discarded and technician called in to correct units. all PHF removed and either disgarded or moved to proper cold holding units.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3-303.11 - In 2 bars ice used as a medium for cooling the exterior surfaces of food (container of lemons and cans of soda) is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 6-303.11 - Less than 50 foot candles of light was noted in the back prep area - replace any burnt out bulbs.
  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

Comments:
Hoods and fire suppression systems current. All employees have FHC kept in binder. Do not keep PHF in prep coolers that are not holding temperature. Check temperature daily (using container of water). Ensure cooling procedure is correct for all food before it is put in prep units. Foods (in the cooling phase) not to be put in units until 41deg or below.Record sanitizer daily from dishwashing machine and record to ensure machine is sanitizing correctly. Will re-inspect Monday 19th.

May 27, 2009 (Follow-up)

Violations:

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card. Serv safe certificate had exceeded 3 years Norfolk requirement.
  Sign up for CFM class required for upcoming class - June or July 2009
• 3-501.16 - Critical Food cold holding at improper temp in unit # 2 - back plate frozen and temp was correct at lunch time. Food moved to walk-in until unit can be fixed.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

Comments:
Manager will sign up Kitchen Manager for July CFM class. All cold-holding units being monitored daily with temperature of food being taken. Kitchen being maintained clean and organized.

May 21, 2009 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card. Serv safe certificate had exceeded 3 years Norfolk requirement.
  Sign up for CFM class required for upcoming class - June or July 2009
• 3-304.14 - Corrected During Inspection Improper use of dry wiping cloths. Cloths used to prevent cutting boards from slipping.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 3-501.16 - Critical Food cold holding at improper temperatures in 2 prep units and walk-in fridge. All food moved to produce walk-in. Food disposed of from prep units.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the automatic dishwasher. Will use 3 compartment sink until sanitizer can be adjusted.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

Comments:
Gave GM CFM schedule for sign up of Managers. Employees have FHC. Gaskets on freezer units on order, light cover in walk-in (cracked) on order for replacement. Will re-inspect for violations on May 27th 2009

November 12, 2008 (Routine)

Violations:

• 4-202.18 - Filter under hood system at cookline in disrepair.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-501.11 - Sandwich prep unit lid, cabinet door and shelving near tea machine was observed in a state of disrepair and damaged.
  Repair the lid, cabinet door, and shelving 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 lid, cabinet door and shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, walk-in shelving, rack storing can goods, ice machine filters in kitchen, stove under back hood, cooler storing glasses at game room bar, ice machine near produce/keg cooler
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Less than 20 foot candles of light was noted in the walk-in freezer
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 6-501.11 - Mop/cleaning equipment area walls in in disrepair due to peeling paint and hole in wall. Hole observed in ceiling with some insulation exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Spoke with kitchen manager concerning inspection. Hood system serviced on 9/16/08 and due for next cleaning this month. Informed manager to ensure employees keep spray bottles of chemicals away from other items to prevent any contamination. Wiping cloth sanitizer registered at 200ppm. Parts on order for repair of steamer and one ice machine. Order in for replacement of cutting boards. Facility recommended for permit.

November 09, 2007 (Routine)

Violations:

• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between. Ice scroops improperly stored at ice bends throughout facility.
  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.
• 4-204.112 - There was no temperature measuring device located in the Red Bull case.
  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.
• 4-501.11 - The door gasket of the 2 door freezer(chicken) is (missing, damaged). The lids on the pizza prep unit are in disrepair.
  Repair or replace the door gaskets and door lids on pizza prep unit in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelving in walk-in, cabinets under tea containers, equipment under hood, cutting boards, coolers at bar, shelving in Banquet Room
  Clean and sanitize these surfaces for food contact.
• 7-201.11 - Corrected During Inspection Critical Repeat Spray bottles of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Walk through conducted with kitchen manager. Issues to be addressed with staff. Copy of food handler class schedule given to manager for any employees who do not have a current food service card to attend class. Facility recommended for permit.

July 12, 2007 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between. Ice scroops improperly stored throughout facility.
  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.
• 4-204.112 - Corrected During Inspection Repeat There was no temperature measuring device located in coolers throughout facility
  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.
• 4-501.11 - Repeat Prep units three and four at cook line was observed in a state of disrepair and damaged.
  Repair the prep units 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 prep units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: cooler in game room, cutting boards
  Clean and sanitize these surfaces for food contact.
• 7-201.11 - Corrected During Inspection Critical Repeat Spray bottles chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Spoke with kitchen manager concerning inspection.

January 24, 2007 (Follow-up)

Violations:

• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
  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.
• 3-501.16 - Corrected During Inspection Critical Repeat Shrimp, chicken, and pepperoni 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.
• 4-202.18 - Repeat Observed air gaps in grease extraction filters for main cook line.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-501.11 - Repeat The door gasket of the game room reach-in is (missing, damaged). Temperature guage on keg cooler observed broken. Excess water in bottom of unit #6.
  Repair or replace the reach-in door gasket, temperature guage for keg cooler, and unit#6 in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: walk-in shelving, ice machine
  Clean and sanitize these surfaces for food contact.

Comments:
Servicer was called to have units on main cook line checked. Discussed with CFM the repeat violations in reference to product being out of temperature in units at main cook line. Informed by CFM that some filters are on order. The ice machine was shut off for cleaning and the walk-in shelving were also being addressed.

January 17, 2007 (Routine)

Violations:

• 3-501.16 - Corrected During Inspection Critical Turkey, shrimp, alfredo sauce, pepperoni, and chicken 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.
• 4-202.18 - Observed air gaps in grease extraction filters for main cook line.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-204.112 - There was no temperature measuring device located in the keg cooler.
  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.
• 4-501.11 - Repeat The door gasket of the game room reach-in is (missing, damaged). Temperature guage on keg cooler observed broken.
  Repair or replace the reach-in door gasket and temperature guage for keg cooler in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice scroop, ice bend lid, blender, Mojoe bar ice bend, dry storage shelving, sheet pan, Delfield units #5 and #6, walk-in shelving, ice machine near keg/produce cooler
  Clean and sanitize these surfaces for food contact.
• 5-205.15 - Critical Hot water nozzle at main bar observed leaking.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 6-501.11 - Physical structure is not maintained in good repair. Holes in wall near mop storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Corrected During Inspection Critical Observed dead bug on ice scroop at fountain drink machine.
  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.
• 7-201.11 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals improperly stored throughout facility.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Follow-up visit scheduled for 1-24-07.

October 17, 2006 (Routine)

Violations:

• 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food observed in two door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112 - There was no temperature measuring device located in reach-in unit on line.
  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.
• 4-501.11 - Excess water observed in delfield unit #2. Beer cooler doors observed in disrepair. Temperature guage on keg walk-in observed in disrepair.
  Repair the reach-in unit, beer cooler doors, and keg walk-in temp guage 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 reach-in unit, beer cooler doors and keg temp guage, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: two door freezer, flour, sugar, and rice lids, walk-in shelving and floor
  Clean and sanitize these surfaces for food contact.
• 7-201.11 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at bar hand sink.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - Corrected During Inspection Observed personal items improperly stored at cook line.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Spoke with kitchen manager concerning inspection. Items are being addressed during inspection. Any newly hired employees should receive a current food handler card prior to handling food. Facility recommened for permit.

June 15, 2006 (Follow-up)

Violations:

• 3-302.11 - Corrected During Inspection Critical Two containers of ice cream uncovered in walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between. Ice scroops improperly stored.
  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.
• 4-202.18 - Air gaps in filters under hood system.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: flour, sugar, and rice lids, walk-in freezer, ice machines, high chairs
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Observed openings in wall in hallway.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Grill on deck used on Fridays between the hours of 6pm till 9pm for Deck party. Hot dogs and sausages cooked on grill. Food items stored after cooking on one side of grill in pan with water underneath to hold at proper temp. Drinks are stored in coolers inside tubs.

June 01, 2006 (Routine)

Violations:

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in cooler#3, cooler#1 in game room bar, storage room shelving.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between. Ice scroops improperly stored.
  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.
• 4-501.11 - The door gaskets of the cooler#1 is (missing, damaged). Front line coolers#3 and #4 observed not properly operating. Excess water in bottom of units. The stair well in hallway observed in disrepair.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: storage area under soda fountain, hot hold for chips and bread and outside of shelving, soda machines, cutting boards, ice machine, beer/produce cooler, soda dispensers, cooler#3, cooler#4, Mojo Bar cooler, high chairs
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Observed openings in wall in hallway.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 01, 2006 (Routine)

Violations:

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in cooler#3, cooler#1 in game room bar, storage room shelving.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between. Ice scroops improperly stored.
  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.
• 4-501.11 - The door gaskets of the cooler#1 is (missing, damaged). Front line coolers#3 and #4 observed not properly operating. Excess water in bottom of units. The stair well in hallway observed in disrepair.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: storage area under soda fountain, hot hold for chips and bread and outside of shelving, soda machines, cutting boards, ice machine, beer/produce cooler, soda dispensers, cooler#3, cooler#4, Mojo Bar cooler, high chairs
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Observed openings in wall in hallway.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 25, 2006 (Routine)

Violations:

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the game room cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat Dispensing utensils improperly stored between.
  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.
• 3-305.11 - Corrected During Inspection Food stored on the floor. Or Food stored less than 6"" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-501.11 - The door gasket of the game room reach-in is (missing, damaged).
  Repair or replace the reach-in door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Dirty glasses stored on counter in vip room, fountain drink machines
  Clean and sanitize these surfaces for food contact.
• 4-904.11 - Corrected During Inspection Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.11 - Openings in ceiling and wall in mop/cleaning area. Light cover in walk-in is cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Spoke with CFM concerning inspection. Informed by CFM the hibachi room is not in use, plans for hibachi room to be converted to VIP room. Copies of CFM schedule and food handler schedule given to manager.

November 01, 2005 (Follow-up)

Violations:

• 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor in produce walk-in.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: keg/produce walk-in
  Clean and sanitize these surfaces for food contact.
• 7-201.11 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - Personal items stored in such a way that they could contaminate food, food contactitems equipment in kitchen.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Spoke with manager concerning inspection.

October 25, 2005 (Routine)

Violations:

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
  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.
• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-202.18 - Filters missing under hood system and gaps observed in section of filters.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-501.11 - Delfield prep unit and cooler handle at game room bar was observed in a state of disrepair and damaged.
  Repair the delfield prep unit and cooler handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the delfield prep unit and cooler handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: metal table, gun holsters, prep unit, ice machine, cooler at game room bar, juice unit
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Corrected During Inspection Repeat Ceiling tile missing near dry storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Spoke with CFM and staff concerning inspection. Follow-up inspection scheduled for Wednesday, 11-02-05.

August 07, 2005 (Follow-up)

Violations:

• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-903.11 - Repeat Single service items were observed stored unprotected under counter.
  Store single service items in the original protective package to protect from contamination until used.

Comments:
Spoke with assistant kitchen manager concerning inspection. Informed manager to make sure employees are labeling all containers with its contents and keep all single service items properly covered inside cabinets.

April 17, 2005 (Follow-up)

Violation: 4-501.11 - Repeat The door gaskets of the reach-in units in hibachi room and game room bar are (missing, damaged). Cabinet door in wait station unsealed. Ice machine metal drop shield missing. Pizza unit door in disrepair.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. Reseal or replace cabinet door. Replace metal drop shield in ice machine to prevent ice from over flowing. Repair or replace pizza unit door in accordance with manufactures's specifications.
Comments:
Spoke with Assistant Kitchen Manager and Bar Manager concerning inspection. Door gaskets on order for reach-in units. Cabinet door in VC wait station repaired, ice machine metal drop shield placed back in machine, and pizza cooler door repaired. Pizza cooler door needs on screw at top to secure door tightly. An Appliance Epoxy Enamel Spray purchased for repair of shelving in cooler located in Hibachi Prep Room. Will contact Managers concerning use after speaking with Supervisor.

April 04, 2005 (Routine)

Violations:

• 3-302.11 - Critical Unwrapped or uncovered food at bar area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
  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.
• 4-204.112 - There was no temperature measuring device located in some reach-in units
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat The door gaskets of the reach-in units in hibachi room and game room bar are (missing, damaged). Cabinet door in wait station unsealed. Ice machine metal drop shield missing. Pizza unit door in disrepair.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications. Reseal or replace cabinet door. Replace metal drop shield in ice machine to prevent ice from over flowing. Repair or replace pizza unit door in accordance with manufactures's specifications.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: splashshield, juice machine, shelving, shortening shuttle, door gaskets, beer coolers, glass cooler
  Clean and sanitize these surfaces for food contact.
• 4-904.11 - Corrected During Inspection Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the hibachi prep room and under hood in back kitchen area
  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
• 6-501.14 - Filters under hood in need of cleaning
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 6-501.18 - Hand sink in men's restroom not properly draining.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Spoke with kitchen manager concerning inspection.

December 16, 2004 (Follow-up)

Violations:

• 6-303.11 - Less than 50 foot candles of light was noted under hood system.
  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
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: stove, fryer units, ice machines, shelving, beverage air reachin unit, beer cooler, microwave.
  Clean and sanitize these surfaces for food contact.
• 4-501.11 - The door gaskets of the reachin and prep unit is (missing, damaged). Blodgett unit under hood system in back kitchen area is broken.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications. Repair, replace, or discard unit if not going to be used.

Comments:
Spoke with management concerning inspection. Light shield in hibachi area to be installed and one light under hood system in back kitchen area being replaced. Inside fryers units to be cleaned out. All other equipment have been cleaned. Compresser for bottom of delfield unit being checked, top of unit working fine. The door gaskets for reachin unit on order. Facility recommended for permit.

December 07, 2004 (Routine)

Violations:

• 3-302.11 - Critical Unwrapped or uncovered food in freezer unit, (chicken).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the ice bend in the hibachi area is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 6-303.11 - Less than 50 foot candles of light was noted under hood system.
  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
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: stove, fryer units, ice machines, shelving, beverage air reachin unit, beer cooler, microwave.
  Clean and sanitize these surfaces for food contact.
• 3-302.12 - Unlabeled food containers, (flour, buffalo sauce).
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-501.11 - Repeat The door gaskets of the reachin and prep unit is (missing, damaged). Blodgett unit under hood system in back kitchen area is broken.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications. Repair, replace, or discard unit if not going to be used.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Beer stored on floor in walkin cooler. No splashshield at bar area in game room, vip room.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters. Provide splashshield at handsinks to prevent contamination.
• 5-203.11 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280), handwashing lavatory needed at bar area in vip room.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 7-201.11 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Re-inspection sheduled for 12-17-04.

May 27, 2004 (Routine)

Violations:

• 3-304.14 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 3-304.14 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 5-403.12 - Condensate drain lines servicing beer coolers were emptying into the beer coolers.
  Repair the condensate drain lines.
• 5-203.14 - Critical Broken backflow preventer on mop well faucet.
  Repair or replace backflow preventer.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 4-501.11 - The door gaskets of the reachins, walkins and prep units are (missing, damaged).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - Food press and beer cooler were observed in a state of disrepair and damaged.
  Repair the press and beer cooler 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 press, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machines, shelving, drink wells, walkins, reachins, conveyor belt, cabinets, equipment (outsides), counters, drip pans, bar glasses
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bars
  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
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bars
  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.
• 6-501.12 - Floors and ceiling in the bars and 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.
• 4-501.18 - The in-use (wash, rinse, sanitizer) water in the bar warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.

January 28, 2004 (Routine)

Violations:

• 4-602.13 - The nonfood contact surface of the refrigerator gaskets, rack for storing canned foods 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.
• 4-501.11 - The door gasket s of numerous refrigeratiron units are damaged.
  Repair or replace the refrigeration door gaskets in accordance with the manufacturer's specifications.
• 4-901.11 - Containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.11 - Light was out in the hood system.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-301.11 - Soap was not provided at the hand washing lavatory .
  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.
• 6-301.12 - No disposable towels were provided a two hand washing lavatories.
  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
• 4-204.112 - There was no temperature measuring device located in the refrigeration units at bar #1 and bar #2.
  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.

November 14, 2003 (Routine)

Violations:

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Missing hood filters and filters placed with a gap in-between. A way that prevents necessary maintenance and easy cleaning. Scoops without endcups.
  Repair the hood filters and scoops 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 filters replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3-306.11. - A steam table with unprotected sauces next to to handwash station without any protection. The food on display is not protected from contamination.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 2-102.11 a.18.1-17 II - Critical All employees must have food handlers cards available
  Employees must have their cards available when they are working.