Locker Room Restaurant, 5035 Forest Hill Avenue, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Locker Room Restaurant
Address: 5035 Forest Hill Avenue, Richmond, Virginia
Phone: (804) 232-5999
Total inspections: 16
Last inspection: Oct 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 01, 2009Critical Procedures00-
0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is not properly dated for disposition.July 02, 2009Critical Procedures10Details / Comments
  • 0260 - Corrected During Inspection Critical The molded bread observed in the rear freezer is unsound or adulterated.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sliced turkey, ham, cheese in the refrigeration unit is not properly dated for disposition.
  • 1060 - Corrected During Inspection The nonfood contact surface of the aluminum foil on the stove is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The floors iin the facility is not maintained in good repair
April 03, 2009Routine--Details / Comments
  • 0220 - Critical The employee was smoking cigarettes behind bar area other than designated break area while preparing/handling food or contacting clean food contact surfaces. CORRECTED DURING INSPECTION.
  • 0610 - 1 bottle of vegetable oil stored on the floor or food stored less than 6" above the floor.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) cole slaw in the refrigerator dated Oct 30, 2008, the food should have been discarded 24 days ago. CORRECTED DURING INSPECTION
November 24, 2008Routine21Details / Comments
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef stored on carton of eggs located inside refrigerator.
  • 0820 A 2 - Critical Refrigerator unit reads 62 degrees, sour cream reads 55 degrees, milk reads 51 degrees, raw beef reads 55 degrees and orange juice reads 55 degrees loacted inside reach-in refrigerator cold holding at improper temperatures
July 30, 2008Critical Procedures20Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Exhaust window and the bottom of the ear door.
April 02, 2008Routine02Details / Comments
0470 - Corrected During Inspection Critical Raw eggs stored above Ready To Eat (RTE) foods. (Container of tea.)July 10, 2007Follow-up10Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep and bar areas.)
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Chicken, cole slaw, and chicken and potato salad cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, ham, chicken, and potato salads and cole slaw in the refrigeration unit are not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the refrigerators.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers and gaskets, exhaust hood filters, microwave oven, and hot pads.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (Wash and sanitized set up, no rinse set up.)
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the second compartment sink. (Less than 50 Parts Per Million PPM)
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Men's rest room.)
  • 3180 - Repeat Kitchen floor noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
June 19, 2007Routine611Details / Comments
  • 1060 - The nonfood contact surface of the storage racks in the CRC refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - The bottom shelf of the CRC refrigerator was observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf on the reach-in freezer.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 2890 - Light bulbs on the exhaust ventilation system are not shielded, coated, or otherwise shatter-resistent.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - The floor area behind the refrigerators in the kitchen noted in need of cleaning.
May 30, 2006Routine07Details / Comments
  • 0470 - Corrected During Inspection Critical Raw eggs and beef patties stored above RTE foods.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 3330 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
  • 3340 - Corrected During Inspection Critical Chemicals stored above bottled beer.
January 30, 2006Routine40Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:cookware.
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
  • 2830 - Floor wall juncture in at 3-section sink is not closed to no larger than 1/32 inch space.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area
  • 3170 - The ceiling in the food preparation is not maintained in good repair
June 20, 2005Routine14Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: frying pan.
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
  • 2830 - 3-section sink in warewash area is not coved and closed to no larger than 1/32 inch space.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prpearation area
  • 3170 - Ceiling in food preparation area is not maintained in good repair
June 20, 2005Follow-up14Details / Comments
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 1780 - Critical Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations with mold residues on baffle.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 3180 - Floor soiled with food debris under stove and deep fryer in need of cleaning.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
  • 3080 - Less than 20 food candles of light was noted over the 3 compartment sink.
  • 2000 - Single service items observed stored on floor behind food prep counter.
  • 0570 - Wiping cloths improperly stored between use.
October 15, 2004Routine26Details / Comments
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 1570 - Refrigerator door liner was observed in a state of disrepair and damaged.
  • 0060 - Critical No one at this place has met the demonstration of knowledge requirement.
January 05, 2004Routine12Details / Comments
  • 1800 - The nonfood contact surface of the hood and top fo refrigerator had accumulations of grime and debris.
  • 1060 - The nonfood contact surface of the refrigerator is not smooth or easily cleanable.
May 08, 2003Routine02Details / Comments
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@
January 30, 2003Routine02Details / Comments

July 02, 2009 (Critical Procedures)



Violation: 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad 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.

April 03, 2009 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical The molded bread observed in the rear freezer is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sliced turkey, ham, cheese 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 - Corrected During Inspection The nonfood contact surface of the aluminum foil on the stove 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.
  • 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.
  • 3170 - The floors iin the facility is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 24, 2008 (Routine)



Violations:
  • 0220 - Critical The employee was smoking cigarettes behind bar area other than designated break area while preparing/handling food or contacting clean food contact surfaces. CORRECTED DURING INSPECTION.
    All employees who are smoking cigarettes must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0610 - 1 bottle of vegetable oil 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.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) cole slaw in the refrigerator dated Oct 30, 2008, the food should have been discarded 24 days ago. CORRECTED DURING INSPECTION
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.

July 30, 2008 (Critical Procedures)



Violations:
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef stored on carton of eggs located inside refrigerator.
    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.
  • 0820 A 2 - Critical Refrigerator unit reads 62 degrees, sour cream reads 55 degrees, milk reads 51 degrees, raw beef reads 55 degrees and orange juice reads 55 degrees loacted inside reach-in refrigerator cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

April 02, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop
    Store in-use utensils or dispensing utensils in one of the following manners: in the ice or an enclosed container
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Exhaust window and the bottom of the ear door.
    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.

July 10, 2007 (Follow-up)



Violation: 0470 - Corrected During Inspection Critical Raw eggs stored above Ready To Eat (RTE) foods. (Container of tea.)
Store raw eggs below RTE foods to reduce the chance of cross contamination.

June 19, 2007 (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 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep and bar areas.)
    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.
  • 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 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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 - Corrected During Inspection Critical Chicken, cole slaw, and chicken and potato salad cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, ham, chicken, and potato salads and cole slaw 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. 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.
  • 1320 - There was no temperature measuring device located in the refrigerators.
    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.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers and gaskets, exhaust hood filters, microwave oven, and hot pads.
    Clean and maintain cleanness of equipment.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (Wash and sanitized set up, no rinse set up.)
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the second compartment sink. (Less than 50 Parts Per Million PPM)
    Provide QAC at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. (200 PPM)
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Men's rest room.)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat Kitchen 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.
  • 3220 - Repeat 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Renewal inspection conducted. Open violations will be corrected by 07-09-2007.

May 30, 2006 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the storage racks in the CRC refrigerator 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.
  • 1570 - The bottom shelf of the CRC refrigerator was observed in a state of disrepair and damaged.
    Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf on the reach-in freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2890 - Light bulbs on the exhaust ventilation system are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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.
  • 3180 - The floor area behind the refrigerators 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.
Comments:
The EHS left an invoice and application for revalidation with the owner.

January 30, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw eggs and beef patties stored above RTE foods.
    Store raw eggs and beef below RTE foods.
  • 0830 - 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.
  • 3330 - Corrected During Inspection Critical Working containers of chemicals 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 Chemicals stored above bottled beer.
    Store chemicals below bottle beer.
Comments:
Non-critical violations were discussed with PIC. Critical

June 20, 2005 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:cookware.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the exhaust filters 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.
  • 2830 - Floor wall juncture in at 3-section sink is not closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area
    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
  • 3170 - The ceiling in the food preparation is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 20, 2005 (Follow-up)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: frying pan.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the exhaust filters 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.
  • 2830 - 3-section sink in warewash 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.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prpearation area
    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
  • 3170 - Ceiling in food preparation area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 15, 2004 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    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.
  • 1780 - Critical Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations with mold residues on baffle.
    Clean food-contact surfaces of the ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 and the container.
  • 3180 - Floor soiled with food debris under stove and deep fryer 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.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
    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.
  • 3080 - Less than 20 food candles of light was noted over the 3 compartment sink.
    Provide a 20 foot candles at a distance of 30 inches from the floor in the warewashing area.
  • 2000 - Single service items observed stored on floor behind food prep counter.
    Store single service items 6" off floor.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

January 05, 2004 (Routine)



Violations:
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 1570 - Refrigerator door liner was observed in a state of disrepair and damaged.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0060 - Critical No one at this place has met the demonstration of knowledge requirement.
    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.

May 08, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the hood and top fo refrigerator 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.
  • 1060 - The nonfood contact surface of the refrigerator is not smooth or easily cleanable.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

January 30, 2003 (Routine)



Violations:
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

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