New Bridge Market and Cafe, 2983 New Bridge Rd, Mineral, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: New Bridge Market and Cafe
Address: 2983 New Bridge Rd, Mineral, Virginia
Total inspections: 9
Last inspection: Apr 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0070 - Employees are not aware of the proper cook temperatures of potentially hazardous food (stated that chicken was cooked to 160 degrees F, but the correct temperature is 165 F.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0470 - Critical Repeat Raw foods (eggs) of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sausage in the refrigeration unit is not properly dated for disposition.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents above walk-in cooler.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No signs in restrooms.
  • 3220 - Mops not hung up to air dry.
April 03, 2009Routine36Details / Comments
  • 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed eggs stored above other RTE foods.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
March 11, 2008Routine22Details / Comments
  • 1580 - Repeat The cutting board(s) along the back of the hot holding display case are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Corrected During Inspection Single-service items-aluminum pie pans were observed reused for the storage of food.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Soda syrup buildup in bottom of front service counter, soil debris buildup in mop bucket and brooms and mops..
  • 3170 - Repeat Hole in wall in janitors closet, and was not maintained in good repair
  • 3180 - Walls and floors in janitors closet/mop room had heavy soild buildup and were noted in need of cleaning.
  • 3240 - Repeat Both handsinks-kitchen and restroom are soiled and restroom handsink needs recaulking at wall juncture--Handwashing facilities are unclean and not maintained
March 01, 2007Routine06Details / Comments
  • 1060 - The nonfood contact surface of the shelving under self-service area is absorbant wood and is not corrosion resistant, nonabsorbent, and/or smooth--needs painting.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area.--install new floor under front shelf
  • 2000 - Single service items observed unprotected from contamination in rear storage area.
  • 3170 - Repeat Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
  • 3240 - Repeat Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
September 06, 2005Follow-up05Details / Comments
  • 1060 - The nonfood contact surface of the shelving under self-service area is absorbant wood and is not corrosion resistant, nonabsorbent, and/or smooth--needs painting.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area.--install new floor under front shelf
  • 2000 - Single service items observed unprotected from contamination in rear storage area.
  • 3170 - Repeat Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
  • 3240 - Repeat Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
September 06, 2005Follow-up05Details / Comments
  • 1060 - The nonfood contact surface of the shelving under self-service area is absorbant wood and is not corrosion resistant, nonabsorbent, and/or smooth--needs painting.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area.--install new floor under front shelf
  • 2000 - Single service items observed unprotected from contamination in rear storage area.
  • 3170 - Repeat Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
  • 3240 - Repeat Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
September 06, 2005Follow-up05Details / Comments
  • 0820 - Corrected During Inspection Critical Deli meat, chicken/tuna salad, eggs cold holding at improper temperatures.
  • 1570 - The walk-in freezer needs another sheliving unit so that food can be stored off the floor. The unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1580 - The cutting board(s) along the sandwich bar refrigerators are heavily scratched, stained, and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area and under pizza prep table..
  • 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
  • 3080 - Less than 10 foot candles of light was noted in the rear storage area.--repair/replace light fixture in hallway next to janitors closet
  • 3170 - Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
  • 3240 - Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment including pesticides and fire starter
August 03, 2005Pre-Opening27Details / Comments
  • 0820 - Corrected During Inspection Critical Deli meat, chicken/tuna salad, eggs cold holding at improper temperatures.
  • 1570 - The walk-in freezer needs another sheliving unit so that food can be stored off the floor. The unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1580 - The cutting board(s) along the sandwich bar refrigerators are heavily scratched, stained, and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area and under pizza prep table..
  • 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
  • 3080 - Less than 10 foot candles of light was noted in the rear storage area.--repair/replace light fixture in hallway next to janitors closet
  • 3170 - Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
  • 3240 - Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment including pesticides and fire starter
August 03, 2005Pre-Opening27Details / Comments
  • 0820 - Corrected During Inspection Critical Deli meat, chicken/tuna salad, eggs cold holding at improper temperatures.
  • 1570 - The walk-in freezer needs another sheliving unit so that food can be stored off the floor. The unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1580 - The cutting board(s) along the sandwich bar refrigerators are heavily scratched, stained, and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area and under pizza prep table..
  • 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
  • 3080 - Less than 10 foot candles of light was noted in the rear storage area.--repair/replace light fixture in hallway next to janitors closet
  • 3170 - Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
  • 3240 - Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment including pesticides and fire starter
August 03, 2005Pre-Opening27Details / Comments

April 03, 2009 (Routine)



Violations:
  • 0070 - Employees are not aware of the proper cook temperatures of potentially hazardous food (stated that chicken was cooked to 160 degrees F, but the correct temperature is 165 F.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • 0470 - Critical Repeat Raw foods (eggs) of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sausage 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.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents above walk-in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No signs in restrooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 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.
Comments:
Facility is generally clean, orderly, and well maintained. More attention to details of food safety necessary to be in substantial compliance with Food Code regulations. Discussed posting of Employee Health Notice and Food Safety Manager courses.

March 11, 2008 (Routine)



Violations:
  • 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed eggs stored above other RTE foods.
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units 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.
  • 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.
Comments:
Substantial compliance with Virginia Health Regulations observed on this date. Very clean and organized kitchen! Nice job on temperatures!

March 01, 2007 (Routine)



Violations:
  • 1580 - Repeat The cutting board(s) along the back of the hot holding display case 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.
  • 1750 - Corrected During Inspection Single-service items-aluminum pie pans were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Soda syrup buildup in bottom of front service counter, soil debris buildup in mop bucket and brooms and mops..
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat Hole in wall in janitors closet, and was not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walls and floors in janitors closet/mop room had heavy soild buildup and were 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.
  • 3240 - Repeat Both handsinks-kitchen and restroom are soiled and restroom handsink needs recaulking at wall juncture--Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Generally, facility was clean and well ordered. Person in charge was knowledgeable, checking food temperatures, good code dating of prepared foods, good separation of raw meats vs. ready to eat foods, wearing gloves when making sandwiches. Reviewed employee heath policy and prevention measures for Norovirus.

September 06, 2005 (Follow-up)



Violations:
  • 1060 - The nonfood contact surface of the shelving under self-service area is absorbant wood and is not corrosion resistant, nonabsorbent, and/or smooth--needs painting.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area.--install new floor under front shelf
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination in rear storage area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Repeat Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Repeat Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Many improvements. Thank you.

September 06, 2005 (Follow-up)



Violations:
  • 1060 - The nonfood contact surface of the shelving under self-service area is absorbant wood and is not corrosion resistant, nonabsorbent, and/or smooth--needs painting.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area.--install new floor under front shelf
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination in rear storage area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Repeat Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Repeat Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Many improvements. Thank you.

September 06, 2005 (Follow-up)



Violations:
  • 1060 - The nonfood contact surface of the shelving under self-service area is absorbant wood and is not corrosion resistant, nonabsorbent, and/or smooth--needs painting.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area.--install new floor under front shelf
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination in rear storage area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Repeat Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Repeat Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Many improvements. Thank you.

August 03, 2005 (Pre-Opening)



Violations:
  • 0820 - Corrected During Inspection Critical Deli meat, chicken/tuna salad, eggs cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Fax repair invoice by close of business on 8/5/05. Do not use this unit until repaired. Make sandwiches using refrigerated bar at pizza prep area.
  • 1570 - The walk-in freezer needs another sheliving unit so that food can be stored off the floor. The unit was observed in a condition that prevents necessary maintenance and easy cleaning.
    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.
  • 1580 - The cutting board(s) along the sandwich bar refrigerators are heavily scratched, stained, 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area and under pizza prep table..
    Maintain nonfood-contact surfaces of equipment clean.
  • 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
    Operator wil schedule an appointment for sample collection at the establishment. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
  • 3080 - Less than 10 foot candles of light was noted in the rear storage area.--repair/replace light fixture in hallway next to janitors closet
    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.
  • 3170 - Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment including pesticides and fire starter
    Remove unnecessary poisonous or toxic materials.
Comments:
New owner must fax new menu to health department prior to issuance of new permit.

August 03, 2005 (Pre-Opening)



Violations:
  • 0820 - Corrected During Inspection Critical Deli meat, chicken/tuna salad, eggs cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Fax repair invoice by close of business on 8/5/05. Do not use this unit until repaired. Make sandwiches using refrigerated bar at pizza prep area.
  • 1570 - The walk-in freezer needs another sheliving unit so that food can be stored off the floor. The unit was observed in a condition that prevents necessary maintenance and easy cleaning.
    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.
  • 1580 - The cutting board(s) along the sandwich bar refrigerators are heavily scratched, stained, 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area and under pizza prep table..
    Maintain nonfood-contact surfaces of equipment clean.
  • 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
    Operator wil schedule an appointment for sample collection at the establishment. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
  • 3080 - Less than 10 foot candles of light was noted in the rear storage area.--repair/replace light fixture in hallway next to janitors closet
    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.
  • 3170 - Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment including pesticides and fire starter
    Remove unnecessary poisonous or toxic materials.
Comments:
New owner must fax new menu to health department prior to issuance of new permit.

August 03, 2005 (Pre-Opening)



Violations:
  • 0820 - Corrected During Inspection Critical Deli meat, chicken/tuna salad, eggs cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Fax repair invoice by close of business on 8/5/05. Do not use this unit until repaired. Make sandwiches using refrigerated bar at pizza prep area.
  • 1570 - The walk-in freezer needs another sheliving unit so that food can be stored off the floor. The unit was observed in a condition that prevents necessary maintenance and easy cleaning.
    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.
  • 1580 - The cutting board(s) along the sandwich bar refrigerators are heavily scratched, stained, 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under self-service deli area and under pizza prep table..
    Maintain nonfood-contact surfaces of equipment clean.
  • 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
    Operator wil schedule an appointment for sample collection at the establishment. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
  • 3080 - Less than 10 foot candles of light was noted in the rear storage area.--repair/replace light fixture in hallway next to janitors closet
    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.
  • 3170 - Structural items not maintained in good repair: If handle or store food in front cash register area such as using soft serve ice cream machine and storing single service condiments, will need to resurface floor so it is smooth, non-absorbant and easy to clean (remove carpet). Bathroom walls stained and caulking rough at wall juncture of handsink there.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Handsink in restroom heavily stained and not cleanable. Replace if cannot clean. Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment including pesticides and fire starter
    Remove unnecessary poisonous or toxic materials.
Comments:
New owner must fax new menu to health department prior to issuance of new permit.

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**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
Waffle HouseNewport News, VA
**
CHINA GARDENChristiansburg, VA
*
Pizza Hut #23609Herndon, VA
*
Rappahannock Juvenile CenterStafford, VA
*

Restaurants in neighborhood

Name

Lighthouse Grill Carryout
Asian Cuisine
Tropical Smoothie
Chelsea Jo's Restaurant
The Anna Cabana
Lake Anna State Park Concessions
Lakeview Restaurant @ Hunter's Landing
Duke's Creek Marina


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