Lazy Susan Inn/ Skinnyfatz, 10712 Richmond Hwy, Lorton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Lazy Susan Inn/ Skinnyfatz
Address: 10712 Richmond Hwy, Lorton, Virginia
Total inspections: 13
Last inspection: Jul 17, 2009

Restaurant representatives - add corrected or new information about Lazy Susan Inn/ Skinnyfatz, 10712 Richmond Hwy, Lorton, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 17, 2009Routine00Details / Comments
3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound: Observed green molding ground meat and molding salad dressing.January 21, 2009Critical Procedures10Details / Comments
7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed flea spray in the kitchen.November 01, 2007Routine10Details / Comments
No violation noted during this evaluation. September 24, 2007Routine00Details / Comments
No violation noted during this evaluation. February 16, 2007Routine00Details / Comments
  • 4-202.16 - Corrected During Inspection The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable (observed food being kept on the milk crates).
  • 5-205.15B - Plumbing connections under the hand wash sink piping are leaking.
  • 6-501.11 - Repeat Observed paint is coming off in the food preparation area.
April 25, 2006Routine03Details / Comments
  • 3-305.11A3 - Corrected During Inspection A box of chiken nuggest stored on the floor inside the walk-in freezer.
  • 4-302.14 - Corrected During Inspection There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber gasket of a reach-in refrigerator.
  • 6-501.11 - Observed ceiling cover is falling at the clean utensil storage room.
  • 6-501.114A - Facility is storing broken top-loading refrigerator at the side of the customer service area.
November 17, 2005Routine05Details / Comments
  • 3-305.11A3 - Corrected During Inspection A box of chiken nuggest stored on the floor inside the walk-in freezer.
  • 4-302.14 - Corrected During Inspection There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber gasket of a reach-in refrigerator.
  • 6-501.11 - Observed ceiling cover is falling at the clean utensil storage room.
  • 6-501.114A - Facility is storing broken top-loading refrigerator at the side of the customer service area.
November 17, 2005Routine05Details / Comments
  • 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Turkey Deli meat in the walk-in refrigeration unit was not properly dated for disposition after opening.
  • 6-202.15 - Openings to the exterior of the building are present along the side of the back door next to the furniture storage room.
  • 6-501.11 - Repeat Light bulbs are out in the restroom located near to the kitchen, in the kitchen ceiling and food storage room.
  • 6-501.18 - Handwashing facilities at the back of the kitchen is unclean and not maintained.
May 19, 2005Routine13Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Observed half & half milk cold holding at improper temperatures (45F).
  • 4-202.16 - Observed duct tape being used outside of the top loading refrigerator in the bar area.
December 17, 2004Routine11Details / Comments
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees.
  • 6-501.11 - Repeat Observed (1) burnt tube light in the men's rest room, (2) chipping paints in the walk-in freezer, and (3) ceiling at some places at the backroom not in good repair .
  • 5-205.15B - Observed some of the urinal faucet not working properly at men's room.
  • 4-101.111 - Observed duct tape used for labeling at the cooler in the bar area which is not corrosion resistant, nonabsorbent, and/or smooth.
  • 6-202.15 - Door was left open to the exterior of the building.
June 01, 2004Routine05Details / Comments
  • 4-402.11A - Repeat Two compartment sink not seal to wall.
  • 6-202.11A - Repeat Light shields missing from light in the ware washing area.
  • 4-501.11B - Repeat The door gasket of the Two door up right reach in cooler, in the hall to the kitchen, torn and damaged.
  • 5-205.15B - Repeat Leak observed at the faucet of the hand washing sink across from the grill.
  • 6-501.11 - Repeat 1.Ceiling throughout the establishment observed with holes, chipping paint and not in good repair. 2. Ceiling in the utility room observed with large holes and not in good repair. 3. Walls throughout the establishment observed with holes and not in good repair (storage areas, ware washing areas, utility room, behind hand washing sink and other areas) 4. Chipping paint observed on the vent hood above the dish washer. 5. Walls and ceiling the walk in cooler observed with dust and other build up. 6. Floor areas (concrete) observed unseal throughout the establishment - (kitchen, ware washing, storage rooms and others)
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Hamburgers and Steaks
May 16, 2003Follow-up15Details / Comments
  • 4-502-11A - Duct tape observed being used to repair mixing bowl for blender. Mixing bowl observed on storage shelf with clean utensils and equipment.
  • 4-602.11E - 1. Interior of the up right reach in freezer across from the walk in cooler observed with food and other soil build up. 2. Interior of the wine cooler at the bar observed with mold and mildew build up. 3. Exterior (top) of dish washer observed with dust and other soil build up.
  • 6-501.114A - Boxes, news paper and others stored in sinks at the bar.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dish washer not sanitizing properly. Temperature gauge indicate dish washer is meeting the 180 degree final rinse cycle, but thermo label indicate dish washer not meeting the required final rinse temperature.
  • 4-501.11B - The door gasket of the two door up right reach in cooler in the hall to the kitchen torn and damaged.
  • 5-205.15B - 1. Leak observed at the faucet of the hand across from the grill. 2. Drain covering missing from drain across from the deep fryer.
  • 6-501.11 - Repeat 1. Ceiling throughout the establishment observed with holes, chipping paint and not in good repair. ( ware washing area and storage areas) 2. Ceiling in the utility room observed with large holes and not in good repair. 3. Walls throughout the establishment observed with holes and not in good repair. (storage areas, ware washing area, utility room, behind hand washing sink and other areas) 4. Chipping paint observed on vent hood above the dish washer. 5. Walls and ceiling in the walk in cooler observed with dust and other build up. 6. Standing water observed on floor in the ice machine storage room. 7. Floor areas (concrete) observed unseal throughout the establishment. (kitchen, ware washing area, storage rooms and others)
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Hamburgers and Steaks
  • 4-501.11A - 1. Broken handle observed on the two up right reach in cooler. 2. Storage shelves in the two door up right cooler observed with a large accumulation of rust and areas not in good condition. 3. Interior of the Beverage Air cooler at the bar observed with a large accumulation of rust and areas not in good repair. 4.
  • 4-402.11A - Two compartment prep sink not seal to wall.
  • 6-202.11A - Light shields missing in the ware washing area
May 04, 2003Routine29Details / Comments

July 17, 2009 (Routine)

Comments:
The purpose of today's visit was to conduct a critical procedure inspection. The facility is not operating at the time of inspection. If there are any questions please contact the EHS inspector. Thank you.

January 21, 2009 (Critical Procedures)



Violation: 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound: Observed green molding ground meat and molding salad dressing.
ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection.

November 01, 2007 (Routine)



Violation: 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed flea spray in the kitchen.
Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
The purpose of today's visit was to conduct a routine inspection. The facility was not preparing food during the inspection. The facility is kept very clean. If there are any questions please contact the EHS inspector. Thank you.
Water Heater: A.O. Smith BL-160
pest control: monthly
grease trap: N/A

September 24, 2007 (Routine)

Comments:
The purpose of today's visit was to conduct a routine inspection. The facility was not preparing food during time of inspection. A follow-up inspection will be scheduled for evening hours. If there are any questions please contact the EHS inspector. Thank you.

February 16, 2007 (Routine)

Comments:
The purpose of today's vist was to conduct a critical procedure inspections. No critical violations were observed. If you have questions please contact the EHS. Thank you.
Hood system: Yearly
Pest control: monthly
Grease Trap: N/A

April 25, 2006 (Routine)



Violations:
  • 4-202.16 - Corrected During Inspection The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable (observed food being kept on the milk crates).
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 5-205.15B - Plumbing connections under the hand wash sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.11 - Repeat Observed paint is coming off in the food preparation area.
    Take out flaking paint and repaint the ceiling. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. There was no food being prepared in the kitchen during inspection.
2. Observed no critical violations at the time of the inspection. Thank you!
3. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
4. There was no change in menu and equipment since last routine/critical procedure inspection.
5. Following services were performed as follow:
Grease trap cleaning: No grease trap
Hood system cleaning: 2/20/06
Pest mgmt action : 4/17/06 (No activity/evidence noted today)
6. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

November 17, 2005 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection A box of chiken nuggest stored on the floor inside the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-302.14 - Corrected During Inspection There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber gasket of a reach-in refrigerator.
    Clean and maintain nonfood-contact surfaces of equipment clean all the time.
  • 6-501.11 - Observed ceiling cover is falling at the clean utensil storage room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114A - Facility is storing broken top-loading refrigerator at the side of the customer service area.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. There was no food being prepared in the kitchen during inspection.
2. Observed no critical violations at the time of the inspection. Thank you!
3. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
4. There was no change in menu and equipment since last routine/critical procedure inspection.
5. Following services were performed as follow:
Grease trap cleaning: No grease trap
Hood system cleaning: 30 July 05
Pest mgmt action : 24 October 2005 (No activity/evidence noted today)

6. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

November 17, 2005 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection A box of chiken nuggest stored on the floor inside the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-302.14 - Corrected During Inspection There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber gasket of a reach-in refrigerator.
    Clean and maintain nonfood-contact surfaces of equipment clean all the time.
  • 6-501.11 - Observed ceiling cover is falling at the clean utensil storage room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114A - Facility is storing broken top-loading refrigerator at the side of the customer service area.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. There was no food being prepared in the kitchen during inspection.
2. Observed no critical violations at the time of the inspection. Thank you!
3. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
4. There was no change in menu and equipment since last routine/critical procedure inspection.
5. Following services were performed as follow:
Grease trap cleaning: No grease trap
Hood system cleaning: 30 July 05
Pest mgmt action : 24 October 2005 (No activity/evidence noted today)

6. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

May 19, 2005 (Routine)



Violations:
  • 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Turkey Deli meat in the walk-in 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.
  • 6-202.15 - Openings to the exterior of the building are present along the side of the back door next to the furniture storage room.
    Given the location of the food facility in the wooded area, protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.11 - Repeat Light bulbs are out in the restroom located near to the kitchen, in the kitchen ceiling and food storage room.
    Replace the burnt light with good ones. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.18 - Handwashing facilities at the back of the kitchen is unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you! Ensure that all violations cited are monitored for continual compliance.
2. All noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted in, or within six months.
If you have any question, please contact me at 703-246-2444. Thank you.

December 17, 2004 (Routine)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Observed half & half milk cold holding at improper temperatures (45F).
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-202.16 - Observed duct tape being used outside of the top loading refrigerator in the bar area.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
This is a routine inspection of the facility. Please review the following comments:
1. There was no food being prepared during the inspection.
2. Observed no critical violation at the time of the inspection.
3. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
4. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-2444. Thank you.

June 01, 2004 (Routine)



Violations:
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees.
    CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat Observed (1) burnt tube light in the men's rest room, (2) chipping paints in the walk-in freezer, and (3) ceiling at some places at the backroom not in good repair .
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 5-205.15B - Observed some of the urinal faucet not working properly at men's room.
    Plumbing systems and components shall be maintained in good repair.
  • 4-101.111 - Observed duct tape used for labeling at the cooler in the bar area which 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.
  • 6-202.15 - Door was left open to the exterior of the building.
    CORRECTED DURING INSPECTION: Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
This is a routine inspection of the facility. There was no on-going food preparation at the food facility during inspection. Correct/address uncorrected non-critical violations within ninety (90) days from today.
If you have any question, please contact me at 703-246-5481. Thank you.

May 16, 2003 (Follow-up)



Violations:
  • 4-402.11A - Repeat Two compartment sink not seal to wall.
    Seal two compartment sink to wall to provide a easily cleanable surface.
  • 6-202.11A - Repeat Light shields missing from light in the ware washing area.
    Provide light shields to prevent the possible contamination of utensils.
  • 4-501.11B - Repeat The door gasket of the Two door up right reach in cooler, in the hall to the kitchen, torn and damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 5-205.15B - Repeat Leak observed at the faucet of the hand washing sink across from the grill.
    Repair leak to maintain all plumbing in good condition.
  • 6-501.11 - Repeat 1.Ceiling throughout the establishment observed with holes, chipping paint and not in good repair. 2. Ceiling in the utility room observed with large holes and not in good repair. 3. Walls throughout the establishment observed with holes and not in good repair (storage areas, ware washing areas, utility room, behind hand washing sink and other areas) 4. Chipping paint observed on the vent hood above the dish washer. 5. Walls and ceiling the walk in cooler observed with dust and other build up. 6. Floor areas (concrete) observed unseal throughout the establishment - (kitchen, ware washing, storage rooms and others)
    Make repairs necessary to maintain the establishment in good condition.
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Hamburgers and Steaks
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:

1. Critical violation must be corrected within Ten (10) days. Please fax copy of revised menu, before mass copy. If steaks are from a Whole Intact Muscle it doe not need to have a disclosure on the menu. Please notify the vendor and have them provide in written steaks are from a whole intact muscle.
2. All non critical violations must be corrected within Thirty (30) days.
3. Please service dish washer, unit had to be run a few times, before proper sanitizing. It appears nozzles maybe clogged and out of line to properly sanitize.
4. If you have any questions, please contact me.

May 04, 2003 (Routine)



Violations:
  • 4-502-11A - Duct tape observed being used to repair mixing bowl for blender. Mixing bowl observed on storage shelf with clean utensils and equipment.
    Replace mixing bowl to prevent the contamination of food products.
  • 4-602.11E - 1. Interior of the up right reach in freezer across from the walk in cooler observed with food and other soil build up. 2. Interior of the wine cooler at the bar observed with mold and mildew build up. 3. Exterior (top) of dish washer observed with dust and other soil build up.
    Clean all equipment more frequently to prevent the contamination of food and utensils.
  • 6-501.114A - Boxes, news paper and others stored in sinks at the bar.
    Remove all unnecessary articles to provide access for proper cleaning and to prevent the harborage of insects.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dish washer not sanitizing properly. Temperature gauge indicate dish washer is meeting the 180 degree final rinse cycle, but thermo label indicate dish washer not meeting the required final rinse temperature.
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermo label and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 4-501.11B - The door gasket of the two door up right reach in cooler in the hall to the kitchen torn and damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 5-205.15B - 1. Leak observed at the faucet of the hand across from the grill. 2. Drain covering missing from drain across from the deep fryer.
    Make repairs necessary to maintain all plumbing in good working condition.
  • 6-501.11 - Repeat 1. Ceiling throughout the establishment observed with holes, chipping paint and not in good repair. ( ware washing area and storage areas) 2. Ceiling in the utility room observed with large holes and not in good repair. 3. Walls throughout the establishment observed with holes and not in good repair. (storage areas, ware washing area, utility room, behind hand washing sink and other areas) 4. Chipping paint observed on vent hood above the dish washer. 5. Walls and ceiling in the walk in cooler observed with dust and other build up. 6. Standing water observed on floor in the ice machine storage room. 7. Floor areas (concrete) observed unseal throughout the establishment. (kitchen, ware washing area, storage rooms and others)
    Make repairs and cleaning necessary to maintain the establishment in good condition.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Hamburgers and Steaks
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-501.11A - 1. Broken handle observed on the two up right reach in cooler. 2. Storage shelves in the two door up right cooler observed with a large accumulation of rust and areas not in good condition. 3. Interior of the Beverage Air cooler at the bar observed with a large accumulation of rust and areas not in good repair. 4.
    Make repairs necessary to maintain all equipment in good working condition.
  • 4-402.11A - Two compartment prep sink not seal to wall.
    Seal preparation sink to wall to provide a easily cleanable surface.
  • 6-202.11A - Light shields missing in the ware washing area
    Provide light shields to prevent the contamination of utensils and equipment.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please discontinue the use of dish washer, until unit is working properly. Please use the three compartment sink for proper washing, rinsing and sanitizing until unit is working properly. Dish washer must be repaired within Twenty Four (24) hours. A follow up inspection will be conducted to verify the dish washer is operating properly.
2. There was not on going food preparation at the time of the inspection
3. A follow up inspection will be conducted on the dish washer on May 7, 2003.
4. If you have any question, please contact me. Thank You

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