L.A.S., #106 - 3845 Bonney Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 05, 2009 | Routine | 4 | 6 | Details / Comments |
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June 23, 2009 | Routine | 1 | 2 | Details / Comments |
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February 26, 2009 | Routine | 0 | 5 | Details / Comments |
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November 06, 2008 | Routine | 1 | 6 | Details / Comments |
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June 26, 2008 | Routine | 2 | 8 | Details / Comments |
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March 04, 2008 | Routine | 2 | 8 | Details / Comments |
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December 13, 2007 | Routine | 2 | 6 | Details / Comments |
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July 17, 2007 | Routine | 0 | 5 | Details / Comments |
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February 23, 2007 | Routine | 2 | 14 | Details / Comments |
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December 07, 2006 | Routine | 1 | 3 | Details / Comments |
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August 07, 2006 | Routine | 2 | 1 | Details / Comments |
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April 26, 2006 | Routine | 2 | 4 | Details / Comments |
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January 24, 2006 | Routine | 2 | 1 | Details / Comments |
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October 27, 2005 | Routine | 1 | 4 | Details / Comments |
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July 13, 2005 | Routine | 3 | 6 | Details / Comments |
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April 05, 2005 | Routine | 3 | 1 | Details / Comments |
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April 05, 2005 | Routine | 3 | 1 | Details / Comments |
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January 04, 2005 | Routine | 3 | 3 | Details / Comments |
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January 04, 2005 | Routine | 3 | 3 | Details / Comments |
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September 20, 2004 | Routine | 2 | 4 | Details / Comments |
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September 20, 2004 | Routine | 2 | 4 | Details / Comments |
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June 09, 2004 | Routine | 0 | 4 | Details / Comments |
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June 09, 2004 | Routine | 0 | 4 | Details / Comments |
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February 04, 2004 | Routine | 2 | 3 | Details / Comments |
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February 04, 2004 | Routine | 2 | 3 | Details / Comments |
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September 12, 2003 | Routine | 5 | 18 | Details / Comments |
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September 12, 2003 | Routine | 5 | 18 | Details / Comments |
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March 05, 2003 | Routine | 4 | 20 | Details / Comments |
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March 05, 2003 | Routine | 4 | 20 | Details / Comments |
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January 06, 2003 | Routine | 3 | 17 | Details / Comments |
October 05, 2009 (Routine)
Violations:
- 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw ground beef stored next to and over premade lasagne)
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of both refrigerators.
Clean and sanitize these surfaces for food contact. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 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. - 0570 - Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior refrigerators, chest freezer and shelving.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Floors, walls and c eilings in kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Repeat Tile is restroom and hole in walls in kitchen are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
June 23, 2009 (Routine)
Violations:
- 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0790 - Improper methods used to thaw steak
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 - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Reach-in unit
Clean and sanitize these surfaces for food contact.
All violations discussed. Critical to be taken care of immediately.
February 26, 2009 (Routine)
Violations:
- 0690 - Food storage containers, stored with ready to eat food items.
Protect food from miscellaneous sources of contamination. - 1320 - Repeat There was no temperature measuring device located in the bar refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3080 - Repeat Less than 10 foot candles of light was noted in the refrigerator.
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 - Floor tiles in ladies room are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities(work order placed).
Violations discussed with person in charge. Kitchen equipment maintenance being performed at the time of inspection, no phf service.
November 06, 2008 (Routine)
Violations:
- 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in various 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. - 1580 - Repeat The cutting boards throughout the establishment 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. - 2000 - Repeat Clean pots,pans, containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3080 - Repeat Less than 10 foot candles of light was noted in the reach in refrigerator.
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.
Discussed violations with the operator. Permit issued. Remove all towels and cardboard from the bar coolers.
June 26, 2008 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 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. - 0820 A 2 - Critical Ham, chese cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1580 - Repeat The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 2000 - Repeat Clean pots/pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory.
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 - 3080 - Repeat Less than 10 foot candles of light was noted in the reach in refrigerator.
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. - 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Discussed violations with the operator.
March 04, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0790 - Corrected During Inspection Improper methods used to thaw raw beef.
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 - 1100 - The food contact surface of the wooden block knife holder is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Replace the knife holder to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. - 1320 - There was no temperature measuring device located in the freezer.
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. - 1580 - Repeat The cutting board in bar is 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. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Wall in men's toilet room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3340 - Corrected During Inspection Critical Containers of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction.
December 13, 2007 (Routine)
Violations:
- 0260 - Critical The steak in the reach in refrigerator is unsound or adulterated.(past the discarding date).
Ensure food is safe and unadulterated. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1400 - The lowboy waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3030 - No disposable towels were provided at the hand washing lavatory in the ktichen
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 - 3080 - Repeat Less than 10 foot candles of light was noted in the reach in refrigerator
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.
Discussed violations with the operator. Do not store anything on the handsink. Test strips needed for quats.
July 17, 2007 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1790 - Repeat The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees- restrooms
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Discussed violations with the operator. Thermometers needed in every unit freezers and refrigerators. The display refrigerator was being worked on during the inspection, had gone out the night before, moved all food to the lowboy unit. Watch all food in the lowboy unit to ensure that the items are maintained at 41 degrees.
February 23, 2007 (Routine)
Violations:
- 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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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. - 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1040 - Wooden spoons used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1100 - The food contact surface of the wooden knife holder is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the wooden knife holder to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1320 - There were no temperature measuring devices located in the refrigerators and freezer.
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. - 1560 - There are floor mounted refrigerator and freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1580 - The wooden cutting board is cracking.The food contact surface is no longer easily cleaned and sanitized due to condition.
Discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1790 - The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3020 - Soap was not provided at the hand washing lavatories in the kitchen and bar.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3080 - Less than 20 foot candles of light was noted in the toilet room.
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 - 3170 - Wall in toilet room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 - Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3480 - First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Violations discussed for correction.
December 07, 2006 (Routine)
Violations:
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup 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. - 1770 B - Observed accumulations of soil on the following food contact surfaces: bottom of reach-in freezer.
Clean and sanitize these surfaces for food contact. - 3170 - Repeat Ceiling tiles and molding not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Areas are being repaired and /or replaced. - 3180 - Floor noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Above discussed for corrective action.
August 07, 2006 (Routine)
Violations:
- 0060 - Critical No certified food manager available.
CFM needed for establishment. - 0820 - Critical Chicken wing sauce used to dip kept as a leftover.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 3170 - Repeat Walls and ceiling tiles in the process of being repaired/replaced.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
April 26, 2006 (Routine)
Violations:
- 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 2350 ii - Plumbing connections under the three compartment sink behind the bar are leaking.
Plumbing systems and components shall be maintained in good repair. - 3170 - Repeat Ceiling tiles are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Critical violations discussed for immediate correction/other violations discussed for corrective action.
January 24, 2006 (Routine)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) mushrooms 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. - 3170 - Repeat Ceiling tiles needs replacement
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical violations discussed for immediate correction/Other violations discussed for corrective action
October 27, 2005 (Routine)
Violations:
- 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1320 - There was no temperature measuring device located in the two door 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. - 1580 - Corrected During Inspection Cutting board is 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. (thrown out during inspection) - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice bin behind bar.
Clean and sanitize these surfaces for food contact. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Critical violation discussed for immediate correction/Other violations discussed for corrective action.
July 13, 2005 (Routine)
Violations:
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Steak on shelf with leftovers.
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. - 0830 - Critical Repeat Prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - Glass sliding door to reach-in not closing properly.
Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
Clean and sanitize these surfaces for food contact. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 3020 - 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. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees - 3170 - Repeat (1) Ceiling tiles need replacement (in process), 2) Cove molding missing. 3) Top wall/ceiling not sealed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical violations discussed for immediate correction/other violations discussed for corrective action.
April 05, 2005 (Routine)
Violations:
- 0220 - Critical Evidence of smoking in kitchen. Ashtray with lit cigarette in the middle of prep table.
Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0820 - Corrected During Inspection Critical Chili cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Corrected During Inspection Critical Repeat Prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3170 - Repeat Ceiling is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical violations discussed for immediate correction/Other violation discussed for corrective action.
April 05, 2005 (Routine)
Violations:
- 0220 - Critical Evidence of smoking in kitchen. Ashtray with lit cigarette in the middle of prep table.
Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0820 - Corrected During Inspection Critical Chili cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Corrected During Inspection Critical Repeat Prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3170 - Repeat Ceiling is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical violations discussed for immediate correction/Other violation discussed for corrective action.
January 04, 2005 (Routine)
Violations:
- 3170 - Repeat Ceiling and top area of wall is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor and wall behind three compartment sink noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: glass reach-in refrigerator.
Clean and sanitize these surfaces for food contact. - 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw items on shelf with bread and above other RTE items.
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. - 0830 - Critical Ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.
January 04, 2005 (Routine)
Violations:
- 3170 - Repeat Ceiling and top area of wall is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor and wall behind three compartment sink noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: glass reach-in refrigerator.
Clean and sanitize these surfaces for food contact. - 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw items on shelf with bread and above other RTE items.
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. - 0830 - Critical Ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.
September 20, 2004 (Routine)
Violations:
- 1570 - Water pooling at the bottom of prep reach-in. Reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the reach-in 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3080 - Repeat Less than 20 foot candles of light was noted in the glass reach-in.
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 - 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (CORRECTED DURING INSPECTION)
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. - 2310 - Critical The handwashing facility bar area is blocked, preventing access by employees for easy handwashing. (CORRECTED DURING INSPECTION)
Access to the handwashing facility identified above is to be available during all hours of operation. - 2350 ii - Plumbing connections under the handwashing sink bar area is leaking.
Plumbing systems and components shall be maintained in good repair.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
September 20, 2004 (Routine)
Violations:
- 1570 - Water pooling at the bottom of prep reach-in. Reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the reach-in 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3080 - Repeat Less than 20 foot candles of light was noted in the glass reach-in.
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 - 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (CORRECTED DURING INSPECTION)
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. - 2310 - Critical The handwashing facility bar area is blocked, preventing access by employees for easy handwashing. (CORRECTED DURING INSPECTION)
Access to the handwashing facility identified above is to be available during all hours of operation. - 2350 ii - Plumbing connections under the handwashing sink bar area is leaking.
Plumbing systems and components shall be maintained in good repair.
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action
June 09, 2004 (Routine)
Violations:
- 3080 - Repeat Less than 20 foot candles of light was noted in the both reach in refrigerators.
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 - 1320 - Repeat The temperature measuring device located 2 door reach in refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a quatenary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 3170 - Repeat Ceiling tiles are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All violations discussed and/or corrected with manager.
June 09, 2004 (Routine)
Violations:
- 3080 - Repeat Less than 20 foot candles of light was noted in the both reach in refrigerators.
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 - 1320 - Repeat The temperature measuring device located 2 door reach in refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a quatenary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 3170 - Repeat Ceiling tiles are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All violations discussed and/or corrected with manager.
February 04, 2004 (Routine)
Violations:
- 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator.
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 - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shrimp
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. - 1320 - Repeat There was no temperature measuring device located in the abr refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 - Critical Repeat The following utensils were observed soiled to sight and touch: spatulas and tongs.
Clean and sanitize these surfaces for food contact. - 1750 - Manufacturer containers were observed reused for the storage of cheese.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
All violations discussed and/or corrected with manager. Advised PIC to inform CFM to get certified with Va Beach Dept of Health.
February 04, 2004 (Routine)
Violations:
- 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator.
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 - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shrimp
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. - 1320 - Repeat There was no temperature measuring device located in the abr refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 - Critical Repeat The following utensils were observed soiled to sight and touch: spatulas and tongs.
Clean and sanitize these surfaces for food contact. - 1750 - Manufacturer containers were observed reused for the storage of cheese.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
All violations discussed and/or corrected with manager. Advised PIC to inform CFM to get certified with Va Beach Dept of Health.
September 12, 2003 (Routine)
Violations:
- 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen handsink area.
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 - 0830 - Critical The prepared ready-to-eat (RTE) sandwich meat in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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. - 1800 - Repeat The nonfood contact surface of the stove and broiler 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. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator
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 - 1060 - The nonfood contact surface of the foil lining the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0220 - Critical The staff is smoking in the kitchen in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All staff who smoke must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 1790 - Repeat The (cavity) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1580 - Repeat The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign at the bar is missing
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 1320 - There was no temperature measuring device located in the reach in and lowboy refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2890 - Repeat Light bulb on the reach in refrigerator is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1570 - Repeat The door gasket of the lowboy is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Reach in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the reach in 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2350 ii - Repeat Plumbing connections under the bar hand sink and the 3-compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine and the inside of the reach in refrigerator
Clean and sanitize these surfaces for food contact. - 3170 - Repeat Several floor tiles throughout the establishment are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors, walls and cielings throughout the facility 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. - 3270 - Critical Harborage conditions exist. Many roaches and egg casings exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2600 - Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2600 - Repeat The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 2830 - Repeat Floor and wall juncture in kitchen not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2810 - Ceiling in kitchen is not smooth and easily cleanable. Replace tiles with vinyl faced tile
Repair or replace ceiling to make it smooth and easily cleanable. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
All violations discussed for correction with PIC.
September 12, 2003 (Routine)
Violations:
- 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen handsink area.
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 - 0830 - Critical The prepared ready-to-eat (RTE) sandwich meat in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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. - 1800 - Repeat The nonfood contact surface of the stove and broiler 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. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator
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 - 1060 - The nonfood contact surface of the foil lining the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0220 - Critical The staff is smoking in the kitchen in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All staff who smoke must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 1790 - Repeat The (cavity) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1580 - Repeat The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign at the bar is missing
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 1320 - There was no temperature measuring device located in the reach in and lowboy refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2890 - Repeat Light bulb on the reach in refrigerator is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1570 - Repeat The door gasket of the lowboy is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Reach in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the reach in 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2350 ii - Repeat Plumbing connections under the bar hand sink and the 3-compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine and the inside of the reach in refrigerator
Clean and sanitize these surfaces for food contact. - 3170 - Repeat Several floor tiles throughout the establishment are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors, walls and cielings throughout the facility 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. - 3270 - Critical Harborage conditions exist. Many roaches and egg casings exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2600 - Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2600 - Repeat The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 2830 - Repeat Floor and wall juncture in kitchen not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2810 - Ceiling in kitchen is not smooth and easily cleanable. Replace tiles with vinyl faced tile
Repair or replace ceiling to make it smooth and easily cleanable. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
All violations discussed for correction with PIC.
March 05, 2003 (Routine)
Violations:
- 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2600 - The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 1800 - Repeat The nonfood contact surface of the exterior of refrigerators, microwave, utensil holders, and coffee maker 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. - 3220 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator
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 - 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen and under 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 - 0380 - Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0470 - 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. - 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2830 -
- 2890 - Repeat Light bulb in ceiling, bakers rack and refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1400 - The prep. refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1570 - Repeat Excessive ice build up in freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 - Critical Observed accumulations of grime (mildew) on the following food contact surfaces: interior of ice machine
Clean and sanitize these surfaces for food contact. - 1770 - Critical The following utensils were observed soiled to sight and touch: spoons.
Clean and sanitize these surfaces for food contact. - 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil holder
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Repeat Walls and floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1180 - The food temperature measuring device (degrees F) is not calibrated to every 2 degrees.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the linen and food preventing its use. - 2860 - Wall covering in kitchen not attached so it is easily cleanable.
Attach wall covering so it is easily cleanable. - 1580 - Repeat The cutting board(s) along the prep refrigerator 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. - 2350 ii - Plumbing connections under the 3 compartment sink at the bar and the sink in the men's toilet room sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 1100 - The food contact surface of the foil covered tables are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the foil covered tables 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. - 0520 - 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. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the bar)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 0060 - Critical Repeat The establishment does not have a certified food manager.
Send the appropriate number of employees to the certified food managers class..
All violations discussed for correction.
March 05, 2003 (Routine)
Violations:
- 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2600 - The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 1800 - Repeat The nonfood contact surface of the exterior of refrigerators, microwave, utensil holders, and coffee maker 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. - 3220 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator
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 - 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen and under 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 - 0380 - Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0470 - 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. - 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2830 -
- 2890 - Repeat Light bulb in ceiling, bakers rack and refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1400 - The prep. refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1570 - Repeat Excessive ice build up in freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 - Critical Observed accumulations of grime (mildew) on the following food contact surfaces: interior of ice machine
Clean and sanitize these surfaces for food contact. - 1770 - Critical The following utensils were observed soiled to sight and touch: spoons.
Clean and sanitize these surfaces for food contact. - 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil holder
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Repeat Walls and floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1180 - The food temperature measuring device (degrees F) is not calibrated to every 2 degrees.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the linen and food preventing its use. - 2860 - Wall covering in kitchen not attached so it is easily cleanable.
Attach wall covering so it is easily cleanable. - 1580 - Repeat The cutting board(s) along the prep refrigerator 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. - 2350 ii - Plumbing connections under the 3 compartment sink at the bar and the sink in the men's toilet room sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 1100 - The food contact surface of the foil covered tables are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the foil covered tables 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. - 0520 - 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. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the bar)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 0060 - Critical Repeat The establishment does not have a certified food manager.
Send the appropriate number of employees to the certified food managers class..
All violations discussed for correction.
January 06, 2003 (Routine)
Violations:
- 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 1800 - The nonfood contact surface of the exterior of refrigertors and freezers 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. - 3220 - Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0470 - Unwrapped or uncovered food in the kitchen refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0060 - Critical The establishment has no certified food manager.
Send at least one full time employee to the certified food managers class. - 2000 - Single service were found stored floor in the bar.
Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 1580 - The cutting board(s) along the prep. refrigerator 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. - 2890 - Light bulb in the kitchen above the food prep area not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 1570 - The door gasket of the refrigerator is (missing, damaged).
Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. - 1570 - Upright freezers were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the upright freezers 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 upright freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of oven and refrigerators.
Clean and sanitize these surfaces for food contact. - 3170 - Walls and floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - The nonfood contact surface of the table/ equipement stand is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 0260 - Critical The cucumbers are unsound or adulterated.
Ensure food is safe and unadulterated. - 3180 - Walls and floors in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 2350 - Critical The plumbing system components of the hand sink at the bar are not in accordance with law.
All plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3080 - Less than 50 foot candles of light was noted in the kitchen
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 - 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
All critical violations were corrected and or discussed.
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