October 20, 2009 (Routine)

April 27, 2009 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0960 1 - Critical Repeat The food contact surface of the (sauce food-mixer drill) is not safe. Not approved food equipment
  Repair or replace the mixer drill to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - The door gasket to the (walk in box) is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: baking pans.
  Clean and sanitize these surfaces for food contact.
• 2660 - Corrected During Inspection 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.
• 3220 - Corrected During Inspection Mops not hung up to air dry water heavily soil.
  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.
• 3490 - Corrected During Inspection Sodas a variety of drinks stored in such a way that they could contaminate food or equipment in walk in refrigerators and freezers
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of foods contact items, equipment, utensils, linens, single-service and single-use articles.

November 19, 2008 (Routine)

• 1770 A - Critical The following equipment food-contact (baking pans) surfaces were observed soiled to sight and touch: heavily scratch may need to be replace
  Clean and sanitize these surfaces for food contact. or replace with new ones
• 1800 - Corrected During Inspection The nonfood contact surface of the Top of pizza oven, under cash register & floors near prep line an 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.

April 30, 2008 (Routine)

February 21, 2008 (Routine)

• 0610 - Shredded cheese was stored on the floor in the walk in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Corrected During Inspection Critical Hot wings were hot held at improper temperature in the hot box at the front counter.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Food was discarded upon inspection, light bulbs inserted to ensure hot holding of 135 deg. F. or above..
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

May 04, 2007 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored out of sanitizer between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1510 - The person in charge could not provide a food temperature measuring device for the lowboy reach in refrigerator.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration of 0 ppm.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Pizza slicers, templates, pizza pans
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza oven, scale, exterior of pans, lids.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of all shelving has accumulations of flour, sauce and debris.
  Clean all shelving at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - The cords and connections behind prep table holding sheeter has accumulation of food debris and residue.
  Clean the cords and connections at a frequency necessary to preclude the accumulation of food debris and residue.
• 1800 - The mobile pizza racks has accumulation of food residue and spillage.
  Clean the pizza racks at a frequency necessary to preclude the accumulation of food debris and sauce.
• 1800 - Door gaskets and interior of lowboy reach in refrigerator has accumulation of food debris.
  Clean the interior and door gaskets of the lowboy at a frequency necessary to preclude accumulation.
• 1800 - Pizza rack plastic cover has accumulation of food spillage.
  Clean the plastic rack cover to remove food residue and spillage.
• 1800 - Dish drying rack has accumulation of debris, spillage and residue.
  Clean the dish drying rack to remove debris and residue.
• 2660 - Repeat 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.
• 3170 - Floor, walls & ceilings is not maintained in good repair with holes, cracked tiles and openings in tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling tiles in food prep area, wall behind prep table and floor under equipment was 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.
• 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.
• 3330 - Corrected During Inspection Critical Working containers of hazardous products are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazadous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3490 - Personal drinks were observed stored in walk in refrigerator such a way that they could contaminate food in the walk in refirgerator.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 31, 2007 (Routine)

June 26, 2006 (Routine)

• 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 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.
• 3300 - Premises has accumulation of litter (empty card board boxes in storage area.
  Maintain the premise free of litter.

February 10, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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 A - Corrected During Inspection Critical Repeat The following food contact surfaces were observed soiled: Can opener, prep utensils, and food storage containers.
  Cleans and maintain cleanness of all equipment.

July 12, 2005 (Follow-up)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - Repeat The food contact surface of the food storage containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the food containers 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.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food container storage lids, food trays and can opener holster.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the interior oven parts and walk-in refrigerator shelving 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.
• 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2830 - Floor wall juncture in food preparation area is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 3050 - Repeat No waste receptacle provided at handwashing lavatories in the food preparation area
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigeration unit.
  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.
• 3180 - Floors thruout 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.

June 15, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1100 - The food contact surface of the food storage containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the food containers 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food container storage lids, food trays and can opener holster.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the interior oven parts and walk-in refrigerator shelving 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.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 3050 - No waste receptacle provided at handwashing lavatories in the food preparation area
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

February 01, 2005 (Critical Procedures)

October 31, 2003 (Routine)

• 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.
• 3180 - Repeat Walls in kitchen noted in need of cleaning.Mold growth on caulking around 3-compartment sink.Floor in kitchen and storage area noted in need of cleaning.Ceiling in kitchen and storage area noted in need of cleaning.Floor drain and drain cover in dishwashing area 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 Floor tiles in kitchen, storage area and walk-in cooler are not maintained in good repair. Molding around wall in kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - Repeat Door gaskets on pizza prep unit and non-food contact surfaces of cooking equipment 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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bread racks in walk-in cooler.The can opener blade was observed soiled with food residue.
  Maintain nonfood-contact and food contact surfaces of equipment clean.
• 1580 - The cutting board(s) located on the storage shelves in the food 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.
• 0570 - Wiping cloths improperly stored between use. Employee observed rinsing cloths in 4 compartment sink..
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee observed wiping hands in a wet cloth towel.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2280 - Critical There is no handwash lavatory in the food preparation area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory in the food preparation area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

May 05, 2003 (Routine)

• 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.
• 1320 - There was no temperature measuring device located in the Imperial refrigeration unit.
  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.
• 3170 - Molding detached from wall throughout kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2830 - No cover over discharge drain outside walkin cooler.
  Provide cover over drain.
• 0480 - Dry food product storage containers not labeled.
  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.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0060 - Critical The person in charge failed to demonstrate knowledge of the VA Food Regulations.
  Person in charge to submit copy of a current Serve Safe certification or pass a demonstration of knowlegde test given by the Environmental Health Specialist.
• 3180 - Walls and ceiling tiles in the kitchen and dishwashing 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.
• 1800 - The can opener housing on prep table had accumulations of grime and debris.Accumulation of grime and debris on door gaskets in prep unit.Accumulation of grime and debris around compressor in prep unit.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3330 - Critical Working containers of cleaning products are not clearly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Violation corrected during inspection