January 14, 2009 (Routine)

• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel 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.

October 02, 2008 (Routine)

September 28, 2007 (Routine)

November 28, 2006 (Routine)

March 14, 2006 (Routine)

January 05, 2005 (Routine)

• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen hand sink
  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 - Corrected During Inspection Repeat Less than 20 foot candles of light was noted in the 2 door reach in unit
  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
• 1100 - Critical The food contact surface of the teflon coated fry pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the pans 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.CORRECT IN 3 DAYS

September 15, 2004 (Routine)

• 3090 - Empolyee restroom ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 1780 - Critical Surfaces of the coffee machine screen and sprayer were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of screen and sprayer at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1800 - The nonfood contact surface of the walk in freezer floor has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3140 - Locker or other suitable facilities are not located to protect dry storage food from contamination
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3170 - wall under garbage disposal/dishwasher is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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. CORRECTED AT TIME OF INSPECTION

November 06, 2003 (Complaint)

• 3080 - Less than 20 foot candles of light was noted in the 2 door 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
• 1750 - Manufacturer containers were observed reused for the storage of thickener.
  Discontinue the reuse of single-use containers for all food product storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1100 - The food contact surface of the spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the utensil 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. Corrected at time of inspection
• 1960 - food storage equipment was found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3050 - No waste receptacle provided at handwashing lavatories in hand sink.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3170 - wall behind oven is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.