June 10, 2009 (Routine)

August 21, 2008 (Routine)

• 0930 - Critical Raw and/or undercooked hamburgers are provided on the menu without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1750 - Single-service items were observed reused for scooping fruit salad.
  Discontinue the reuse of single-use containers for food scoops. Provide approved food scoop with a handle.

June 17, 2008 (Routine)

• 1600 - The compartment(s) or drainboards of the 3-vat sink are soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1730 - The 3-vat sink was missing the drain stoppers preventing effective maintenance and easy cleaning of utensils.
  Provide drain stoppers for the 3-vat sink so it can be properly set up.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: blender pitcher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2350 ii - The faucet for cold water at the hand wash sink was not working.
  Repair and maintain all plumbing components and fixtures.

August 15, 2007 (Routine)

April 19, 2007 (Pre-Opening)

August 14, 2006 (Routine)

• 0220 - Critical The staff is drinking from an uncovered container in the food preparation area. The cut was also stored on the bar prep cooler.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed scooping ice with single service cup with their bare hands.
  Use the ice scoop with handle to keep hands out of ice.
• 0470 A 4 - Critical Observed raw ground beef stored over sliced cheese and cooked chicken strips in the cooler.
  Store cooked ready-to-eat (RTE) food over raw foods to help prevent cross contamination.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats, sour cream, and quarts of half & half 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.
• 1460 - Employees are using a 2-compartment sink for warewashing. The 2-compartment sink has not been approved for this purpose.
  Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority. Use the 3-vat sink that is available in main part of kitchen so food utensils can be wash, rinsed, and sanitized.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat The Foster reach in cooler was observed with a heavy frost build-up and condensation dripping.
  Repair the Foster 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 Foster cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: chute on Oasis machine.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Sleeves of single service cups were found stored on floor.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3270 - Critical Repeat Methods are not being used to control pests as there are numerous live house flies in kitchen.
  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.

July 12, 2006 (Routine)

• 1570 - A heavy frost build-up was noted in the cooler closest to the grill.
  Defrost and maintain in proper working condition to prevent food temperatures from rising.
• 2000 - Corrected During Inspection Cases of vegetable oil and hinged lid to go containers were found stored on floor.
  Store food and single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2230 - Critical There are not an adequate number of handwash lavatories in the service area and where sandwiches are assembled. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely or designate one of the other sinks as a hand wash sink.
• 3030 - No disposable towels were provided at the hand washing lavatory by the grill.
  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

July 05, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cover to mixing pitchers and ice chute on Oasis machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the ceiling fans has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 3140 - Employees shirts are hanging on wire storage rack and coming in contact with food items.
  Locate hangers other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3270 - Methods are not being used to control pests as there are numerous live flies in kitchen.
  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.

August 25, 2004 (Routine)

May 25, 2004 (Routine)

August 13, 2003 (Routine)

• 2310 - Critical The handwashing facility located near the door 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 wiping cloths in the handsink preventing its use.
• 3030 - No disposable towels were provided a the hand washing lavatory near the door.
  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
• 0550 - Dispensing utensils improperly stored between use: ice scoop was stored on top of the ice machine with the food contact surface touching a beach towel.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2860 - Ceiling tiles throughout the kitchen are not attached to be easily cleanable.
  Attach ceiling covering so it is easily cleanable.
• 1790 - The inside of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1100 - Critical The food contact surface of the plastic ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the ice scoop 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.
• 3140 - Locker or other suitable facilities are not located to protect single-service and single-use articles from contamination: when the door is propped open employee clothing on the coat rack on the back of the door touch single-service articles on the shelving.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination