Newport News Moose Lodge #1119, 2307 60th St., Hampton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Newport News Moose Lodge #1119
Address: 2307 60th St., Hampton, Virginia
Total inspections: 25
Last inspection: Oct 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0260 - Corrected During Inspection Critical Lettuce spoiled, unsound or adulterated.
  • 0380 - Critical Potato salad container is not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants, container cracked and leaking.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. No gloves used when handling sandwich.
  • 0470 A 4 - Repeat Raw chicken observed stored over raw hamburger.
  • 0790 - Unapproved method for thawing hamburger.
  • 1060 - >>The shelves in dry storage are not corrosion resistant, nonabsorbent, and/or smooth.>>Single serve dishes and utensils stored on towel in ball room bar.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed on both ice bins at main bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1570 - Repeat >>Shelves peeling in dry storage.>>Dish rack shelves observed rusted.>>Walk-in in shelves observed rusted.>>Prep table legs peeling.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine guard plate.
  • 1800 - >>Top of ice machine is dirty.>>Debris present on walk-in fans.
  • 1960 - Glasses at the bar were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Single serve cups were found stored on the floor in dry storage.
  • 2600 - Repeat The outdoor refuse container is stored on absorbent material.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Bulb out in walk-in refrigerator.
  • 3170 - Repeat >>Ceiling tile loose and damaged in rest-room in store room and front main men's rest-room.>>Wall chipping at door frame in kitchen dry storage.>>Tile damaged left of shelves.>>Wall damage next to broom storage.
  • 3180 - >>Wall and floor behind ice machine needs cleaned.>>Ceiling of walk-in debris present.>>Floor under cook line debris present.>>Ceiling in kitchen needs cleaned.>>Walls in kitchen needs cleaned.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3280 - Dead or trapped bugs were found in the light fixtures in kitchen.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
October 06, 2009Routine317Details / Comments
  • 0070 - Mr. Doug Severson, Certified Food Manager for Moose Lodge passed away March 23, 2009. Condolences to his family and the lodge. Hampton City Code requires every establishment have at least one Certified Food Manager.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) stawberry mayo in the refrigeration unit is not properly dated for disposition or identification.
  • 1510 - The person in charge could not provide a tip-sensitive food temperature measuring device.
  • 1770 B - Can openser blade dirty.Ice maker has fungal growth.
  • 1800 - Repeat Drip tray of stove is not clean.
  • 2000 C - Repeat Single service items observed unprotected from contamination. Boxes and tubes of single service items set on floor.Clam shell trays set face up.
  • 2350 ii - Urinal in men's room does not flush properly.
  • 2790 - The indoor floor material of the walk in ref does not meet the standard of smooth, easily cleanable and nonabsorbent
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Wall tiles separating at corners in men's room.2. Wall damage bu utility sink3. Wall damage by door of walk in ref.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Ceiling and vent of men's room.2. Ceiling around vent in kitchen.3. WLL UNDER KITCHEN HANDSINK.
April 07, 2009Routine19Details / Comments
  • 0260 - Corrected During Inspection Critical opened bag of pepperoni in the upright ref, was molding
  • 0470 A 4 - eggs stored over ready to eat items in the walk in ref,
  • 0610 - stock on the floor ( cans ) of both dry good and rear storerooms case of sweet potatoes on the floor of the rear storeroom
  • 0830 - Corrected During Inspection Critical Repeat ham and hard boiled eggs in the upright ref, were not date labeled
  • 0840 - Critical Repeat turkey packs ( both opened and unopened ) in the upright ref, with the sell date of 12 26container of pepperoni in the walk in ref, with sell date of 12 -16 the container of coleslaw in the upright ref, with the sell date of 12- 18
  • 1060 - base board section in the dry good storeroom up against the walk in ref, wall is not sealed
  • 1100 - ice scoop bar corroded at handle decorative spreaders have handles that are not readily cleanable reuse of baby food jars with punched out lids for pepper flakes in the bar potato peeler ring ./ top is cracked
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the both bar ice bins . There was direct contact this equipment and stored ice intended for consumption.
  • 1460 - Repeat 3 compartment kitchen sink lacks sufficent number of drainplugs hot faucet at the 3 compartment sink lacks cap / cover creating a hard to clean ./debris accumulating hollow well
  • 1470 - Repeat 3 compartment kitchen sink has no drainboards
  • 1570 - Repeat counter top material backsplash at the fry dump station rear right corner is busted damaged oven mitt ( torn ) present painted wood shelving in the dry good storeroom and in the cook's island with the plate storeage
  • 1770 B - insert with the knife drawer at far right was dirty the potato peeler at the latch / shute is dirty
  • 1800 - Repeat the following surfaces were not clean :the stove drip tray the painted wood shelving with the plates at the cook's island the dry good shelving top of the microwave oven
  • 2350 ii - handsink in the bar is slow to drain
  • 2600 - Repeat dumpster pad is cracked and in poor repair
  • 2790 - Repeat ceiling tiles in the restrooms and in the old bar are not washable
  • 2830 - base cove molding not in place left of the screen door
  • 2930 - screen exit door does not readily self close
  • 3080 - Repeat lighting is not sufficent in the entire walk in ref,
  • 3170 - Repeat the door frame in the dry good storeroom as one enters the kitchen the paint is peeling and there are holes and gaps present ( both upper and lower right wall ) paint peeling around the kitchen handsink walk in ref, concrete floor is cracked and damaged at the door threshold fan housing missing in the ladies restroom
  • 3180 - Repeat the wall is dirty / stained over and behind the wall with the kitchen handsink and 3 compartment sink the wall is dirty stained over the upright freezer / ice machine the ceiling tiles in the kitchen are dirty /stained
  • 3220 - Mops not hung up to air dry.
  • 3330 - Critical Repeat reuse of apple juice containers to store glass cleaners and not relabeled glass cleaner spray bottle is not labeled
December 30, 2008Follow-up419Details / Comments
  • 0450 - Corrected During Inspection Critical observed lemon slices in the bar . There were no utensils to aid in dispensing .. Asked bartender how slices were distributed and was told normally with the fingers
  • 0550 - dry good scoop handles laying on contents ice scoop handle laying on contents stage bar
  • 0800 - Corrected During Inspection Critical observed meat sauce made on 9-29 with an internal temperature of 62 degrees
  • 0830 - Corrected During Inspection Critical ham and turkey slices and hard boiled eggs were not date labeled
  • 0840 - Corrected During Inspection Critical sour cream in the upright refrigerator had sell date of 8 - 9 -08 and opened container of coleslaw had sell date of 9- 16 -08
  • 0960 2 - cardboard boxes used to store food service equipment
  • 1060 - wood support at the drainline at the handsink - 3 compartment sink wood palate under the potato peeler is not sealed and due to moisture is deteriorated / moisture rotting
  • 1150 - paper liner on the shelving of the stage bar
  • 1460 - 3 compartment kitchen sink does not have sufficent drainplugs H cap / cover missing at the 3 compartment kitchen sink hot water faucet
  • 1470 - 3 compartment sink lacks drainboards
  • 1530 - could not find a chlorine test kit at the dishmachine or in the kitchen
  • 1550 - stage - band bar sink is not sealed with wall main bar handsink is not sealed with wall
  • 1570 - Repeat gasket split upright freezer painted wood shelving under the wood block table painted wood shelving in the dry good storeroom
  • 1730 - potato peeler lid is cracked
  • 1750 - reuse of soft plastic pliable containers ( such as deli salad containers , BBQ , sour cream , cool whip and butter spreads )
  • 1800 - the following surfaces are not clean :the dry good shelves ( slight accumulation ) the potato peeler base
  • 2000 - square/ rectangular hotel stainless pans were not inverted over the dish machine
  • 2000 C - boxed napkins and cups in the rear most storage on the floor to go shells and styrofoam bowls stored incorrectly on island top
  • 2350 - Critical hot water not available at the dance / band hall bar sink ( off the large auditorium stage )
  • 2350 ii - floor drains in the main bar are slow to drain
  • 2600 - concrete pad under the dumpster is badly cracked
  • 2790 - main bar ceiling tiles are not washable ceiling tiles in the ladies restroom ( and assume men;s) are not washable in nature
  • 2790 - ceiling tiles in the stage bar are not washable in nature wood paneling along the stage bar walls and walls not completed in this area floor tiles do not extend under the sink in the stage bar and sections of flooring were not finished in this area
  • 2830 - floor - wall surface is not sealed in the ladies restroom ( did not go into men;s due to patronage ) ==suspect men;s restroom is similar floor- wall joint is not sealed right of the walk in ref, door floor floor - wall joints are not sealed in the stage bar
  • 2930 - Repeat gap under the screen door rear exit
  • 3020 - soap not provided at the stage bar sink
  • 3030 - paper towels not provided at the sink in the stage bar
  • 3080 - Repeat lighting not sufficent in the walk in ref and under the vent hood
  • 3170 - Repeat wall cracked at kitchen handsink dry good storeroom walls at each side of the door frame ( as going into the kitchen ) are cracked and have holes walk in ref, floor is cracked and damaged ( especially at the door )
  • 3180 - Repeat walls dirty behind the 3 compartment sink / handsink walls dirty behind the clean equipment storage shelving at the dish machine ceiling tiles stained throughout ceiling light lens covers dirty wall and floor at the dirty dish / scrap sink of the dishmachine need cleaning ceiling tiles around the air returns in the kitchen are dirty
  • 3330 - Corrected During Inspection Critical cider vinegar containers reused to store cleaners ( observed in the back storeroom ) and were not labeled as to contents
September 30, 2008Routine--Details / Comments
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact between this equipment and stored ice intended for consumption.
  • 1770 B - Repeat Fungal growth in ice maker.Can opener blade dirty.
  • 1800 - Fan cages in walk in ref have accumulations of grime and debris.
  • 2000 - Box of single service cups set on floor.
  • 2810 - Ceiling in women's RR is not smooth and easily cleanable.
  • 2930 - Repeat Screen door at back of kitchen not protected against entry of insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in ref.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Ceiling of kitchen.2..Walls of kitchen.3. Ceiling of walk in ref.
  • 3300 - Back room has accumulation of litter and excess material.
May 27, 2008Routine010Details / Comments
  • 1550 - Caulking of urinal and sink in men's room deteriorated.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1570 - Wood shelves in dry store room are in a condition that prevents necessary maintenance and easy cleaning.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 B - Repeat Ice maker has fungal growth.
  • 1800 - The nonfood contact surfaces not clean. SEE:1. Drip tray of stove.2. Soda gun holster at bar.
  • 2930 - Repeat Back screen door has gap under door, is not protected against entry of insects and rodents.
  • 3080 - Repeat Less tha 10 foot candles light in walk in ref.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the slicer area.
  • 3170 - Repeat Floor of walk in ref is not maintained in good repair
  • 3180 - Repeat Walls above 3 compartment sink and dish machine in need of cleaning.
  • 3220 - Mops not hung up to air dry.
February 25, 2008Routine19Details / Comments
  • 1320 - There was no thermometer located in the beer cooler.
  • 1570 - Metal flakes found in potato peeler.
  • 1570 - Repeat The door gasket of the 3 door freezer damaged.
  • 1570 - The can opener blade is rusted and dull.
  • 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
  • 1770 B - Repeat Equipment not clean. SEE:
  • 1800 - Brown wood cabinets dirty
  • 1800 - Interior of 3 door freezer dirty.
  • 2000 - Ice transport buckets store upright.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the Food prep area and slicer area.
  • 3080 - Less than ten foot candles in dry store room.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
  • 3170 - Repeat Floor of walk in ref is not maintained in good repair
  • 3170 - Back door frame is not maintained in good repair
  • 3180 - Repeat Physical structure noted in need of cleaning. SEE:1. Grease on floor behind equipment.2. Ceiling and air vents dirty.
November 20, 2007Routine09Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cole slaw in the refrigerator, the food should have been discarded 20 days ago.
  • 1150 - Wood shelves in store room are not designed or constructed to be easily cleanable.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  • 1770 B - Repeat Ice maker has fungal growth.
  • 1800 - Wood shelves in store room dirty.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under the screen door.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the beer cooler.
  • 3080 - Less than 50 foot candles of light was noted in the slicer area.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3170 - Repeat Floor of beer cooler deteriorated.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Floor sinks in bar area.2. Ceiling and air vents in kitchen.
August 27, 2007Routine29Details / Comments
  • 0070 - Corrected During Inspection Unauthorized personnel observed in kitchen area.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed potato salad in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Corrected During Inspection Critical The cooked chicken for chicken salad in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat Wood shelving in storeroom is deteriorating.
  • 1320 - There was no temperature measuring device located in the upright homestyle freezer.
  • 1570 - Microwave cabinet shelf is broken
  • 1570 - Repeat Service counter deteriorating
  • 1570 - The door gasket of the walk in ref is loose.
  • 1730 - Top plate of the microwave is deteriorating
  • 1770 B - Repeat Ice maker baffle plate has fungal growth
  • 1790 - Inner splatter guard of microwave is dirty.
  • 1800 - Repeat The following non-food contact surfaces are not clean. SEE:1. stove drip trays2. toaster oven cabinet shelf
  • 2930 - Corrected During Inspection Repeat Back door of kitchen is propped open.
  • 3020 - Soap was not provided at the restroom behind storeroom
  • 3030 - No disposable towels were provided at the restroom behind the storeroom
  • 3080 - Lighting insufficient in the walk-in ref.
  • 3090 - No exhaust fan located in restroom behind storeroom
  • 3170 - Repeat Physical structures are not maintained in good repair. SEE:1. Wall at door by potato peeler2. Hole in upper part of wall
  • 3180 - Floor under broiler is dirty
  • 3300 - Premises has accumulation of litter in back room
April 27, 2007Routine116Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoops (Bar area) left handle down in ice. Soda guns left lying on the ice.
  • 0570 - Wiping cloths improperly stored between use.
  • 0840 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were not discarded by the ""consume by"" date.
  • 1060 - The wood shelves in dry store room are not nonabsorbent and smooth.
  • 1570 - Repeat The service counter is damaged and deteriorated.
  • 1770 B - Repeat Ice maker has fungal growth.
  • 1800 - The nonfood contact surfaces not clean. SEE:1. Drip trays of stove.2. Face frames of 3 dr. ref and freezer.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Wall at door way of dry store room.2. Floor of walk in ref is rough.
  • 3180 - Light shields in kitchen dirty.Wall by potato peeler dirty.
January 24, 2007Routine18Details / Comments
  • 1470 - There are so drainboards on three compartment sink.
  • 1550 - The caulking of the handsink is deteriorated.
  • 1570 - Wooden shelves in dry store room are in a state of disrepair and damaged.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Ice maker has fungal growth.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the slicer area. Measured at 22 fc.
  • 3170 - Physical structure is not maintained in good repair. SEE:1. Floor of walk in ref deteriorated.2. Holes in walls of dry store room.3. Paint peeling in dry store room.
October 05, 2006Routine17Details / Comments
  • 1060 - Corrected During Inspection The basting brush has metal band.
  • 1570 - The door gasket of the walk in ref is damaged.
  • 1770 B - Observed accumulations of fungi in ice maker.
  • 3170 - Ends of potato peeler deck are open.
  • 3180 - Physical structure in need of cleaning. SEE:1. Floor of walk in ref.2. Grease one floor behind fryer. Does it leak?3. Ceiling vents over work table.4, Door of walk in.
July 18, 2006Routine--Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap under the screen door. The screen door opens inward.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and slicing areas.
  • 3270 - Premises are not being routinely inspected for evidence of pests. Rodent droppings of indeterminate age found under shelves in back room.
March 09, 2006Routine15Details / Comments
  • 1080 - Repeat The service counter is not designed and constructed to be durable.
  • 1470 - Repeat There are no drainboards on the three compartment sink.
  • 1550 - Repeat The sinks are not sealed to walls. SEE:1. Handsink in kitchen.2. Three compartment sink in kitchen.3. Urinal in men's room.
  • 1570 - Repeat Top of service counter was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Repeat Knife drawer was observed in a state of disrepair and damaged.
  • 1800 - Repeat The nonfood contact surfaces of the equipment is dirty. SEE:1. Tops of three door ref and freezer.2. Top of white ref.2. Top of dish machine.
  • 2810 - Repeat Ceiling in restrooms is not smooth and easily cleanable.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Missing ceiling tile in kitchen.2. Bottoms of door frames deteriorated.3. Floor of walk in ref is rough.
  • 3300 - Repeat Premises has accumulation of clutter. See back storerrom.
December 11, 2005Follow-up--Details / Comments
  • 0060 - Critical There is no certified manager for this establishment.
  • 0480 - Repeat Unlabeled food containers.
  • 0820 - Critical Three door refrigerator cold holding at improper temperature of 52 F.
  • 1080 - The service counter is not designed and constructed to be durable.
  • 1470 - Repeat There are no drainboards on the three compartment sink.
  • 1550 - Repeat The sinks are not sealed to walls. SEE:1. Handsink in kitchen.2. Three compartment sink in kitchen.3. Urinal in men's room.
  • 1570 - Repeat The door gasket of the three door freezer damaged.
  • 1570 - Repeat Top of service counter was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Knife drawer was observed in a state of disrepair and damaged.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 80 F..
  • 1770 A - Critical The potatoe peeler was not properly cleaned.
  • 1770 B - Repeat Ice maker has accumulation of fungal growth.
  • 1800 - Repeat The nonfood contact surfaces of the equipment is dirty. SEE:1. Tops of three door ref and freezer.2. Top of white ref.2. Top of dish machine.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  • 2720 - Dumpster open.
  • 2810 - Repeat Ceiling in restrooms is not smooth and easily cleanable.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the slicing area.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Missing ceiling tile in kitchen.2. Bottoms of door frames deteriorated.
  • 3180 - Physical structure in need of cleaning. SEE:1. Wall at kitchen handsink.2. Screen door dirty.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Tables etc stored outside.
  • 3300 - Premises has accumulation of clutter. See back storerrom.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 3350 - Critical Spray cans of insecticide in storeroom..
  • 3490 - Persoanl bag stored in such a way that they could contaminate glassware at bar.
November 28, 2005Routine615Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0610 - Corrected During Inspection Repeat Bag of onions stored less than 6" above the floor.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1570 - Repeat Serving table is in a state of disrepair and damaged.
  • 1770 B - Ice maker has accumulated fungal growth.
  • 2580 - There is no holster for drink dispenser gun in mid bar.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor of walk in ref.2. Bottom of door frame to dry store room.
August 30, 2005Routine18Details / Comments
  • 0480 - Unlabeled food containers in walk in ref.
  • 0550 - Dispensing utensils improperly stored between uses. SEE:1. Scoop handle left in ice.2. Drink dispensing hose lying on ice.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1150 - Paper towels used as shelf liner in dry storage.
  • 1320 - There was no temperature measuring device located in the white freezer.
  • 1470 - Repeat There are no drainboards on the three compartment sink.
  • 1550 - The handsink is not sealed to walls.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises. The prep unit is non-operational.
  • 1570 - Repeat The door gasket of the 3 door freezer is damaged.
  • 1570 - Repeat There is no drip tray in stove, which prevents necessary maintenance and easy cleaning.
  • 1730 - Knives were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1800 - Repeat The nonfood contact surface of the stove drip area has accumulations of grime and debris.
  • 2810 - Ceiling in store room is not smooth and easily cleanable.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the dry store area.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking, slicing and prep areas.
  • 3170 - Repeat Floor of walkin is not maintained in good repair
  • 3180 - Repeat Ceiling vent in need of cleaning.
May 26, 2005Routine113Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical The cook was drinking from an uncovered container in the food preparation area.
  • 0610 - Food stored less than 6" above the floor. Potatoes and onions set on 3" crates.
  • 1470 - Repeat There are no drainboards on the 3 compartment sink.
  • 1570 - The door gasket of the 3 door freezer damaged.
  • 1570 - Unused or non-functioning equipment not removed from the premises, both inside and outside.
  • 1570 - Drip tray missing in stove.
  • 1570 - Cabinets in a state of disrepair and damaged. Backs are loose.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed 40 psi.
  • 1800 - Repeat The nonfood contact surfaces of the has accumulations of grime and debris. See:1. Exterior of 3 door ref and freezer dirty.2. Flat top grease tray full.3. Dripzone of stove dirty.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2790 - The indoor ceiling material located at store rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2830 - Floor and wall juncture near back door not sealed.
  • 2930 - Outer opening of the food establishment is not properly protected against entry of insects and rodents. The screen door opens inward.
  • 3080 - Less than 20 foot candles of light was noted in the storage area.
  • 3080 - Less than 50 foot candles of light was noted in the hood area and slicer.
  • 3090 - Repeat Ventilation is not sufficient to keep women's restroom free of excessive obnoxious odors.
  • 3170 - Repeat Physical structure is not maintained in good repair. See:1. Floor of walk in ref.2. Missing ceiling tile in storeroom3. Deteriorated ceiling tile in warewash area.
  • 3180 - Repeat Physical structure in need of cleaning. See:1. Ceiling of kitchen.2. Ceiling vents thoroughout building.
  • 3200 - Vent filters and frames in the hood system are not being maintained in a clean condition.
  • 3260 - Employees are not using the lockers provided. Personal clohing stored in kitchen.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. The cabinets are full of unneeded items.
January 27, 2005Routine117Details / Comments
  • 0830 - Critical A container of turkey cold cuts was not dated.
  • 3330 - Critical Several spray bottles of cleanser were not labeled.
  • 1770 B - The meat slicer was not clean.
  • 1770 B - The can opener was not clean.
  • 2350 ii - The water was off at the bar hand sink.
  • 2350 ii - The cold water was off at the bar 3-comp. sink.
  • 1790 - The oven bottom was not clean.
  • 1790 - The fryer cabinets were not clean.
  • 1800 - The old walk-in shelves were not clean.
  • 1800 - The bottom pan storage shelf was not clean.
  • 1800 - The storage shelves in the stock room were not clean.
  • 1800 - The refrigerator door gasket was not clean.
  • 2890 - Repeat The lights in the stock room were not shielded.
  • 2890 - The light above the fry warmer was not shielded.
  • 2000 - Plates were stored with the food contact portion exposed.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
  • 3170 - The ceiling tiles in the back of the kitchen were stained.
  • 3170 - The ceiling tiles in the stock rooms and restroom were porous acoustical tile. One tile was missing in the stock room.
  • 3180 - The kitchen fan was dusty.
  • 1470 - The kitchen 3-comp. sink does not have drainboards.
October 27, 2004Routine210Details / Comments
  • 3090 - The exhaust vents in the restrooms were not working (men's room had an odor).
  • 1800 - The freezer door track and kickplate were not clean.
  • 1800 - The shelves under the kitchen tables were not clean.
  • 1800 - The rolling cart was not clean.
  • 1800 - The oven bottom was not clean.
  • 1800 - The fryer cabinet was not clean.
  • 1800 - The stock room shelves were not clean.
  • 3080 - Repeat There was not enough light in the back of the walk-in.
  • 2930 - Repeat There was a gap under the back screened door.
  • 0060 - Critical There is no certified food manager.
  • 2000 - Cased single-service items were stored on the floor of the stock room.
  • 2860 - The bar and back stock room ceiling tiles were the porous acoustical type.
  • 1580 - The bar cutting board was scored / grooved.
  • 2890 - Repeat The lights in the stock room were not shielded.
  • 1470 - Repeat The 3-compartment sink does not have drainboards.
  • 3170 - Repeat The ceiling tiles in the back corner of the kitchen were worn.
  • 3180 - The bar floor mats were not clean.
  • 3180 - The walls were not clean under the sinks and dishmachine.
  • 1770 B - Old labels were observed on food containers.
July 15, 2004Routine112Details / Comments
  • 1800 - The lower storage shelves below the tables in the kitchen were not clean.
  • 3080 - The light in the back of the walk-in was not working.
  • 0380 - Critical Two cans of beans were dented.
  • 2930 - The side door was propped open.
  • 2930 - There was a gap under the back screen door.
  • 2890 - Repeat The lights in the stock rooms were not shielded.
  • 1470 - Repeat The 3-compartment sink did not have drainboards.
  • 3330 - Critical A spray bottle of green cleanser was not labeled.
  • 3170 - Repeat The ceiling tiles were stained / yellowed in the kitchen and stock room.
  • 3180 - The floor was not clean under the dish washer and the freezer.
  • 3340 1 - A can of insecticide was stored with cleansers.
  • 1770 B - The slicer was not clean.
  • 1770 B - The can opener was not clean.
  • 1770 B - The drink gun holster at the bar was not clean.
March 05, 2004Routine29Details / Comments
  • 1800 - The lower storage shelves in the kitchen were not clean.
  • 1800 - The fryer cabinets and fry dump table were not clean.
  • 3080 - Repeat One set of lights was out above the dish machine.
  • 0610 - Cased chips were stored on the floor in the stock room.
  • 0520 - Containers of lemons and limes were stored in the ice bin at the bar.
  • 3270 - Fruit flies were observed in the back of the bar.
  • 2890 - Repeat Some of the light bulbs in the stock room were not shielded.
  • 1470 - Repeat The 3-compartment sink does not have drainboards.
  • 0480 - A container of sugar was not labeled.
  • 3170 - Repeat The kitchen ceiling tiles were worn / yellowed.
  • 3180 - The floor was not clean under some equipment.
  • 3180 - The wall was not clean below the hand sink.
  • 1600 - Mineral deposits (lime) were observed in the dish machine.
  • 1770 - The slicer blade was not clean.
November 24, 2003Routine012Details / Comments
  • 2890 - One light bulb in the back storage room was not shielded.
  • 2000 - One case of single service cups was stored on the floor of the back storage room.
  • 3080 - On set of lights was out in the kitchen.
  • 3080 - Repeat Less than 10 foot candles of light was observed in the corners of the walk-in refrigerator. The light at the door was out.
  • 1570 - Some of the plastic food containers were stainer or in poor repair.
  • 2930 - Repeat There was a gap under the screen door.
  • 1800 - The mechanical area of the fryer was not clean.
  • 1800 - Repeat The white storage shelves under the prep table were not clean.
  • 1800 - The bottoms of the brown cabinets were not clean.
  • 1800 - Repeat The area around the french fry station was not clean.
  • 1770 - The drawers on the bread warmer were not clean.
  • 3170 - Repeat The ceiling tiles were stained/ yellowed in the kitchen.
  • 1470 - Repeat The 3-comp. sink does not have drainboards.
August 22, 2003Routine09Details / Comments
  • 0060 - Critical Repeat There is no certified food manager.
  • 3240 - The drain for the bar hand sink is leaking.
  • 2930 - Repeat A gap of approximately 1/2 - 3/4 inches was noted under the back door.
  • 3170 - Repeat The paint on the wall behind the dish machine blistered.
  • 3170 - Repeat The ceiling tiles in the kitchen are yellowed. Tiles in the bar and store rooms are not easilly cleanable.
  • 1800 - The metal rolling cart was not clean.
  • 1800 - The storage shelves were not clean in areas (above the range, under wooden topped table, etc.).
  • 1800 - The area around the french fry station was not clean.
  • 1770 - The interior of the ice machine was not clean.
  • 1770 - One of the drink guns at the bar was not clean.
  • 1770 - The roof of the microwave oven was not clean.
  • 3180 - The ceiling was dusty around the air return vents.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the corners of the walk-in refrigerator. The light at the door was out.
  • 0610 - Repeat Cased food was stored on the floor (salad mix in the walk-in, potatoes and potato chips in the storage room).
  • 2000 - A case of plastic forks was stored on the floor of the storage room.
  • 1470 - Repeat The 3-comparment sink does not have drainboards.
May 01, 2003Routine110Details / Comments
  • 3340 - Critical Repeat Can of spraypaint stored in cabinet with cups. Sterno fuel stored on shelf with food and equipment.
  • 1680 - The final rinse cycle of the dismachine was malfunctioning -- there did not appear to be a rinse cycle.
  • 0610 - Bag of potatoes stored on the floor of the stock room.
  • 1770 - The following were not clean:1. white storage shelves2. steam table water well3. interior of ice machine4. drink guns at bar5. slicer behind blade6. inside unused prep refrigerator.
  • 1570 - The ice scoop was cracked.
  • 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 wall paint was peeling behind the dishmachine.
  • 3170 - Repeat The kitchen and storage room ceiling tiles were yellowed.
  • 1470 - Repeat The three compartment sink does not have drainboards.
  • 3080 - Repeat The light above the walk-in door was not working.
  • 0060 - Critical There is no certified food manager.
January 07, 2003Routine28Details / Comments

October 06, 2009 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical Lettuce spoiled, unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0380 - Critical Potato salad container is not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants, container cracked and leaking.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. No gloves used when handling sandwich.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 A 4 - Repeat Raw chicken observed stored over raw hamburger.
    Ensure that raw chicken is stored below or on the same shelf with raw hamburger. Order of foods; ready-to-eat, raw veggies, fish/sea food, pork, beef, chicken.
  • 0790 - Unapproved method for thawing hamburger.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1060 - >>The shelves in dry storage are not corrosion resistant, nonabsorbent, and/or smooth.>>Single serve dishes and utensils stored on towel in ball room bar.
    Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed on both ice bins at main bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1570 - Repeat >>Shelves peeling in dry storage.>>Dish rack shelves observed rusted.>>Walk-in in shelves observed rusted.>>Prep table legs peeling.
    Repair above items 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 above items, 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: Ice machine guard plate.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - >>Top of ice machine is dirty.>>Debris present on walk-in fans.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Glasses at the bar were 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.
  • 2000 - Single serve cups were found stored on the floor in dry storage.
    Store all single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2600 - Repeat The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 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.
  • 3080 - Bulb out in walk-in refrigerator.
    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 - Repeat >>Ceiling tile loose and damaged in rest-room in store room and front main men's rest-room.>>Wall chipping at door frame in kitchen dry storage.>>Tile damaged left of shelves.>>Wall damage next to broom storage.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - >>Wall and floor behind ice machine needs cleaned.>>Ceiling of walk-in debris present.>>Floor under cook line debris present.>>Ceiling in kitchen needs cleaned.>>Walls in kitchen needs cleaned.
    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.
  • 3280 - Dead or trapped bugs were found in the light fixtures in kitchen.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
All temperatures are internal temperatures unless otherwise noted.
Manager starts certified food manager class tonight.

April 07, 2009 (Routine)



Violations:
  • 0070 - Mr. Doug Severson, Certified Food Manager for Moose Lodge passed away March 23, 2009. Condolences to his family and the lodge. Hampton City Code requires every establishment have at least one Certified Food Manager.
    Select a candidate for next available class. List of training sites provided.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) stawberry mayo in the refrigeration unit is not properly dated for disposition or identification.
    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.
  • 1510 - The person in charge could not provide a tip-sensitive food temperature measuring device.
    Obtain at least one tip-sensitive food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 B - Can openser blade dirty.Ice maker has fungal growth.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat Drip tray of stove is not clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 C - Repeat Single service items observed unprotected from contamination. Boxes and tubes of single service items set on floor.Clam shell trays set face up.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Urinal in men's room does not flush properly.
    Repair and maintain all plumbing components ans fixtures.
  • 2790 - The indoor floor material of the walk in ref does not meet the standard of smooth, easily cleanable and nonabsorbent
    Refinish or replace the floor material at the area designated at next renovation.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Wall tiles separating at corners in men's room.2. Wall damage bu utility sink3. Wall damage by door of walk in ref.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Ceiling and vent of men's room.2. Ceiling around vent in kitchen.3. WLL UNDER KITCHEN HANDSINK.
    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.

December 30, 2008 (Follow-up)



Violations:
  • 0260 - Corrected During Inspection Critical opened bag of pepperoni in the upright ref, was molding
    thrown out at the time of the inspection . .Continued routine evaluation of the products in the ref, units need to be accomplished
  • 0470 A 4 - eggs stored over ready to eat items in the walk in ref,
    eggs can be stored only on lower shelving or over other raw protein products
  • 0610 - stock on the floor ( cans ) of both dry good and rear storerooms case of sweet potatoes on the floor of the rear storeroom
    stock to be >6 inches off floor
  • 0830 - Corrected During Inspection Critical Repeat ham and hard boiled eggs in the upright ref, were not date labeled
    labeled at the time of the inspection . Hard boiled eggs are to be labeled with the date made or the date to be consummed by which is six days after boiling ham ( and any commercially prepared meat deli slices -- the container is to be labeled with the date opened or the date to be used by which is 6 days after opening ( or the sell date labeled on the pack whichever is the least amount of time )
  • 0840 - Critical Repeat turkey packs ( both opened and unopened ) in the upright ref, with the sell date of 12 26container of pepperoni in the walk in ref, with sell date of 12 -16 the container of coleslaw in the upright ref, with the sell date of 12- 18
    all commercially prepared products is to be thrown out or consummed by the sell date thrown out at the time of the inspection
  • 1060 - base board section in the dry good storeroom up against the walk in ref, wall is not sealed
    seal with heavily applied washable paint or poly and seal to adjacent base cove molding with caulk
  • 1100 - ice scoop bar corroded at handle decorative spreaders have handles that are not readily cleanable reuse of baby food jars with punched out lids for pepper flakes in the bar potato peeler ring ./ top is cracked
    replace ice scoopdecorative hard to clean spreaders / kitchen equipment are not approved in commerical facilities reuse of baby food jars with punched out lids is not approved. Provide shakers from a commerical / kitchen source replace the potato peeler ring /lid
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the both bar ice bins . There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1460 - Repeat 3 compartment kitchen sink lacks sufficent number of drainplugs hot faucet at the 3 compartment sink lacks cap / cover creating a hard to clean ./debris accumulating hollow well
    provide at least 2 drainplugs to operate the 3 compartment sink as required replace hot faucet or restore cap / cover to seal hollow well
  • 1470 - Repeat 3 compartment kitchen sink has no drainboards
    Provide drainboards so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. in the event of a change of owner of remodel
  • 1570 - Repeat counter top material backsplash at the fry dump station rear right corner is busted damaged oven mitt ( torn ) present painted wood shelving in the dry good storeroom and in the cook's island with the plate storeage
    smooth the edge of the fry dump station backsplash and seal with washable paint oven mitt thrown out for now repaint the wood shelving but in time the shelving must be upgraded to wire rack ( or in the event of a change of owner or remodel )
  • 1770 B - insert with the knife drawer at far right was dirty the potato peeler at the latch / shute is dirty
    clean
  • 1800 - Repeat the following surfaces were not clean :the stove drip tray the painted wood shelving with the plates at the cook's island the dry good shelving top of the microwave oven
    clean
  • 2350 ii - handsink in the bar is slow to drain
    clean drainline
  • 2600 - Repeat dumpster pad is cracked and in poor repair
    in the event of a change of owner or remodel repour a concrete pad ( cannot be cracked and split )
  • 2790 - Repeat ceiling tiles in the restrooms and in the old bar are not washable
    in the event of a change of owner or remodel ( or the tiles are damage ) upgrade the ceiling tiles in the restrooms and in the bar to washable tile type
  • 2830 - base cove molding not in place left of the screen door
    install base cove molding ( cannot be bare wood ) at this location
  • 2930 - screen exit door does not readily self close
    trim the sweeper slightly to allow screen door to readily close
  • 3080 - Repeat lighting is not sufficent in the entire walk in ref,
    in the event of a change of owner or remodel lighting to be upgraded in the walk in ref, by the installation of additional lights ( in the right front and right rear corners or the installation of at least one overhead shielded fluroscent fixture( number of fixtures dependent on lenght of unit and placement )
  • 3170 - Repeat the door frame in the dry good storeroom as one enters the kitchen the paint is peeling and there are holes and gaps present ( both upper and lower right wall ) paint peeling around the kitchen handsink walk in ref, concrete floor is cracked and damaged at the door threshold fan housing missing in the ladies restroom
    repair the wall / door frame condition in the dry good storeroom as one enters the kitchen restore the wall condition at the kitchen handsink to smooth - durable - non absorbant and easily cleanable in the event of a change of owner or remodel the floor of the walk in ref, is to be restored to smooth -durable - non absorbant and easily cleanable
  • 3180 - Repeat the wall is dirty / stained over and behind the wall with the kitchen handsink and 3 compartment sink the wall is dirty stained over the upright freezer / ice machine the ceiling tiles in the kitchen are dirty /stained
    repaint the kitchen in time replace the ceiling tiles in the kitchen ( must be washable tile type )
  • 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 - Critical Repeat reuse of apple juice containers to store glass cleaners and not relabeled glass cleaner spray bottle is not labeled
    juice labels removed and containers correctly labeled as glass cleaner spray cleaner identified as to contents ALL CLEANERS ARE TO BE CORRECTLY LABELED AS TO CONTENT S
Comments:
2009 permit issued after follow up inspection documented that many of the structural violations have been corrected . Patching walls and painting of the kitchen needs to be accomplished after the busy holiday season has concluded .
The upgrades to the bar off the stage / auditorium area was very well done . This is the level / caliber of work that should have been done in the first place ..

September 30, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical observed lemon slices in the bar . There were no utensils to aid in dispensing .. Asked bartender how slices were distributed and was told normally with the fingers
    advised employee that all bar additions ( lemons./ limes ./olives etc ) along with items observed on the bar in jars ( pickles ) must be distributed with tongs / forks / skewers or with a gloved hand but staff cannot use bare fingers !
  • 0550 - dry good scoop handles laying on contents ice scoop handle laying on contents stage bar
    handles of scoops are to be upright out of contents
  • 0800 - Corrected During Inspection Critical observed meat sauce made on 9-29 with an internal temperature of 62 degrees
    advised employee that the product cannot be used .. Needs to be throw out .. WHEN cooling a hot thick food the product must be cooled ( once it reaches 135 ) from 135 to 70 in 2 hours and from 70 degrees to 41 degrees in the following 4 hours ( for a total of 6 hours ) HOT product can be left to sit on a counter until a portion reaches 135 then must be cooled in less that 6 hours to an internal temperature of< 41 . .TO accomplish this is a challenge. ---the product needs to be broken down into smaller working volumes and placed into ice bath or use of an ice wand or breaking down volume into containers 2 inches deep or less and placed into refrigeration ( preferrably walk in ref, ) ====uncovered .. FOODS IN THE COOLING PROCESS ARE PERMITTED TO BE UNCOVERED<< they do need to be place on an upper shelving level . 2 Cooling documents were left with staff for reference on cooling requirements and methods
  • 0830 - Corrected During Inspection Critical ham and turkey slices and hard boiled eggs were not date labeled
    opened commercially prepared deli meat once opened must have a label placed on the package as to the date opened or the date to be used by ( a period of 7 days ) .Hard boiled eggs and deli salads made in the facility must have a date made or a date to be used by ( 7 days ) .Commerically prepared deli salads are to be used by the date indicated on the package .A dry erase board or a sheet of paper can be used to track the products
  • 0840 - Corrected During Inspection Critical sour cream in the upright refrigerator had sell date of 8 - 9 -08 and opened container of coleslaw had sell date of 9- 16 -08
    ready to eat potentially hazardous foods are to be used or thrown out by the sell date
  • 0960 2 - cardboard boxes used to store food service equipment
    use washable containers to store equipment
  • 1060 - wood support at the drainline at the handsink - 3 compartment sink wood palate under the potato peeler is not sealed and due to moisture is deteriorated / moisture rotting
    wood is not approved in this application due to it;s absorbant nature .. Replace with PVC cut to apprioate height replace wood palate under the potato peeler with material that is smooth - durable - non absorbant and easily cleanable ( such as stainless )
  • 1150 - paper liner on the shelving of the stage bar
    paper liners are not approved .. plastic mesh mat / bar mat is approved for this use
  • 1460 - 3 compartment kitchen sink does not have sufficent drainplugs H cap / cover missing at the 3 compartment kitchen sink hot water faucet
    provide at lease two drainplugs at the sink restore the H cap at the hot water faucet of the 3 compartment sink ( note : hot and cold faucets as well as the gooseneck all leak ---leak increases with water flow )
  • 1470 - 3 compartment sink lacks drainboards
    regulations required a drainboard on each side of the 3 compartment sink . IN the event of a change of owner or remodel drainboards must be installed
  • 1530 - could not find a chlorine test kit at the dishmachine or in the kitchen
    provide a chlorine test kit to determine sanitizer concentration
  • 1550 - stage - band bar sink is not sealed with wall main bar handsink is not sealed with wall
    seal sinks with walls
  • 1570 - Repeat gasket split upright freezer painted wood shelving under the wood block table painted wood shelving in the dry good storeroom
    replace gasket in timein time replace painted wood shelving in the kitchen and storeroom with wire rack shelving or stainless steel shelving
  • 1730 - potato peeler lid is cracked
    replace the potato peeler lid
  • 1750 - reuse of soft plastic pliable containers ( such as deli salad containers , BBQ , sour cream , cool whip and butter spreads )
    soft plastic pliable containers cannot be reused .. ONLY multiuse containers can be reused ,, ,SOFT plastic pliable ( ones that you can flex with fingertips ) are considered single use
  • 1800 - the following surfaces are not clean :the dry good shelves ( slight accumulation ) the potato peeler base
    clean
  • 2000 - square/ rectangular hotel stainless pans were not inverted over the dish machine
    cleaned equipment is to be stored with food contact side down
  • 2000 C - boxed napkins and cups in the rear most storage on the floor to go shells and styrofoam bowls stored incorrectly on island top
    boxed single service are to be stored >6 inches off floor in use single service is to be dispensed with food contact side down
  • 2350 - Critical hot water not available at the dance / band hall bar sink ( off the large auditorium stage )
    this bar was installed without the knowledge or input by this office . Since this bar handles ice for mixed beverages / sodas and makes blender drinks it is required that there is a handsink in this area with soap and paper toweling available . Also this area must have approved surfaces ( floors / walls and ceiling ) HOT WATER TO BE PRESENT BY 12 -31 -08 or a 2009 permit will not be issued
  • 2350 ii - floor drains in the main bar are slow to drain
    clear drains
  • 2600 - concrete pad under the dumpster is badly cracked
    repair the pad ( pad must be smooth and easily cleanable and made of a hard surface material such as concrete or asphalt )
  • 2790 - main bar ceiling tiles are not washable ceiling tiles in the ladies restroom ( and assume men;s) are not washable in nature
    ceiling tiles in the main bar and in the restrooms are to be upgraded to washable tile type in the event of damage to the tiles or in the event of a remodel of the facility of change of owner
  • 2790 - ceiling tiles in the stage bar are not washable in nature wood paneling along the stage bar walls and walls not completed in this area floor tiles do not extend under the sink in the stage bar and sections of flooring were not finished in this area
    upgrade ceiling tiles in the bar to smooth - durable - washable and easily cleanable replace wood paneling in the stage bar with smooth -durable - non absorbant , easily cleanable light covered walls extend the floor tiles under the sink area ( smooth -durable -non absorbant and easily cleanable ) ALL STAGE BAR ITEMS TO BE CORRECTED BY 12 -31-08
  • 2830 - floor - wall surface is not sealed in the ladies restroom ( did not go into men;s due to patronage ) ==suspect men;s restroom is similar floor- wall joint is not sealed right of the walk in ref, door floor floor - wall joints are not sealed in the stage bar
    floor wall joints are to be securely sealed by the installation of base tiles / base cove molding or grouted with a cove edge
  • 2930 - Repeat gap under the screen door rear exit
    install a sweeper at the screen door .. space between the screen and the threshold cannot be more than 1/ /16 of an inch
  • 3020 - soap not provided at the stage bar sink
    provide handsoap at the stage bar sink ( handsink )
  • 3030 - paper towels not provided at the sink in the stage bar
    provide paper toweling at the stage bar
  • 3080 - Repeat lighting not sufficent in the walk in ref and under the vent hood
    in the event of a change of owner or remodel the lighting in the facility must be upgraded .. 2 overhead shielded fluroscent light fixtures will be installed in the walk in / an addition shielded light will be installed at the vent hood
  • 3170 - Repeat wall cracked at kitchen handsink dry good storeroom walls at each side of the door frame ( as going into the kitchen ) are cracked and have holes walk in ref, floor is cracked and damaged ( especially at the door )
    repair the kitchen handsink wall and the storeroom wall to smooth = durable - non absorbant and easily cleanable repair the walk in ref, floor to smooth = durable - non absorbant and easily cleanable
  • 3180 - Repeat walls dirty behind the 3 compartment sink / handsink walls dirty behind the clean equipment storage shelving at the dish machine ceiling tiles stained throughout ceiling light lens covers dirty wall and floor at the dirty dish / scrap sink of the dishmachine need cleaning ceiling tiles around the air returns in the kitchen are dirty
    clean
  • 3330 - Corrected During Inspection Critical cider vinegar containers reused to store cleaners ( observed in the back storeroom ) and were not labeled as to contents
    remove the vinegar label and label clearly as to contents
Comments:
facility does cook to order hamburgers , steak and eggs ( breakfast available on Sundays ) . There is no consumer advisory on the menu . It has been required to be on the menu or in a publically viewable area ( a large sign at the entry to the dining room or table toppers at each table ) since April of 2008 . The menu does not have to be reprinted ---stickers may be used and adhered onto the present menu ,. An example of the requirements was left with the staff . The items offered undercooked must be identified with an * or the words " cooked to order " of per " customer request " .
A home style electric griddle plate and a food saver / vacuum sealer were observed in the facility . These cannot be used in the commerical facility .. Please remove from premisis

May 27, 2008 (Routine)



Violations:
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact between this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.Use a separate perforated pan for ice to be used in beverages.
  • 1770 B - Repeat Fungal growth in ice maker.Can opener blade dirty.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Fan cages in walk in ref have 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.
  • 2000 - Box of single service cups set on floor.
    Store single service items at least 6" above floor..
  • 2810 - Ceiling in women's RR is not smooth and easily cleanable.
    As exising tile deteriorate, replace ceiling to make it smooth and easily cleanable.
  • 2930 - Repeat Screen door at back of kitchen not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by installing and maintaining well fitted doors with seather stripping.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in ref.
    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 - Repeat Physical structure in need of cleaning. SEE:1. Ceiling of kitchen.2..Walls of kitchen.3. Ceiling of walk in ref.
    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.
  • 3300 - Back room has accumulation of litter and excess material.
    Maintain the premise free of litter.

February 25, 2008 (Routine)



Violations:
  • 1550 - Caulking of urinal and sink in men's room deteriorated.
    Recaulk both.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Wood shelves in dry store room are in a condition that prevents necessary maintenance and easy cleaning.
    Keep clean, replace with slotted metal shelves.
  • 1700 - Corrected During Inspection 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.
  • 1770 B - Repeat Ice maker has fungal growth.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surfaces not clean. SEE:1. Drip tray of stove.2. Soda gun holster at bar.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Repeat Back screen door has gap under door, is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by providing close fitting doors.
  • 3080 - Repeat Less tha 10 foot candles light in walk in ref.
    Provide at least 10 fc in walk in.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the slicer 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 - Repeat Floor of walk in ref is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls above 3 compartment sink and dish machine 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.
Comments:
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.

November 20, 2007 (Routine)



Violations:
  • 1320 - There was no thermometer located in the beer cooler.
    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.
  • 1570 - Metal flakes found in potato peeler.
    Repair the peeler.
  • 1570 - Repeat The door gasket of the 3 door freezer damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1590 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
    Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contactto make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
  • 1770 B - Repeat Equipment not clean. SEE:
    Clean and sanitize these surfaces for food contact.
  • 1800 - Brown wood cabinets dirty
    Clean and refinish as needed.
  • 1800 - Interior of 3 door freezer dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues.
  • 2000 - Ice transport buckets store upright.
    Store inverted to prevent contamination while in storage.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the Food prep area and slicer 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 ten foot candles in dry store room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the dry store room.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration unit.
  • 3170 - Repeat Floor of walk in ref is not maintained in good repair
    Maintain physical facilities in good repair. Repair or refinish the walk in ref floor.
  • 3170 - Back door frame is not maintained in good repair
    Repair bottom of back door frame.
  • 3180 - Repeat Physical structure noted in need of cleaning. SEE:1. Grease on floor behind equipment.2. Ceiling and air vents dirty.
    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:
1. Insufficient handsink in kitchen, Upon sale or renovation, additional sinks will be required,
2. Ice to mix beverages must be separated from ice for cooling chiller plates and hoses.
3. Permit for 2008 issued. Back of permit reviewed.
4. Updates to Food Code provided.
5. Employee health policy discussed, information provided.

August 27, 2007 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cole slaw in the refrigerator, the food should have been discarded 20 days ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • 1150 - Wood shelves in store room are not designed or constructed to be easily cleanable.
    Long term, replace the wood shelves with slotted metal shelves that is easily maintained and cleaned.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
    Upon renovation or change of ownership, drainboards are required on 3 compartment sink.
  • 1770 B - Repeat Ice maker has fungal growth.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Wood shelves in store room dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under the screen door.
    Protect the food establishment against the entry of insects and rodents by installing tight fitting doors.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the beer cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units.
  • 3080 - Less than 50 foot candles of light was noted in the slicer 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
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3170 - Repeat Floor of beer cooler deteriorated.
    Maintain physical facilities in good repair.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Floor sinks in bar area.2. Ceiling and air vents in kitchen.
    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.

April 27, 2007 (Routine)



Violations:
  • 0070 - Corrected During Inspection Unauthorized personnel observed in kitchen area.
    Only authorized kitchen staff allowed in kitchen.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed potato salad in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0830 - Corrected During Inspection Critical The cooked chicken for chicken 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 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.
  • 1060 - Repeat Wood shelving in storeroom is deteriorating.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the upright homestyle freezer.
    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.
  • 1570 - Microwave cabinet shelf is broken
    Repair microwave cabinet shelf
  • 1570 - Repeat Service counter deteriorating
    Repair service counter
  • 1570 - The door gasket of the walk in ref is loose.
    Repair or replace the walk-in ref door gasket in accordance with the manufacturer's specifications.
  • 1730 - Top plate of the microwave is deteriorating
    Repair microwave plate to a surface that is easily cleanable.
  • 1770 B - Repeat Ice maker baffle plate has fungal growth
    Clean and sanitize baffle plate
  • 1790 - Inner splatter guard of microwave is dirty.
    Clean
  • 1800 - Repeat The following non-food contact surfaces are not clean. SEE:1. stove drip trays2. toaster oven cabinet shelf
    Clean surfaces frequently or as needed.
  • 2930 - Corrected During Inspection Repeat Back door of kitchen is propped open.
    Keep doors closed.
  • 3020 - Soap was not provided at the restroom behind storeroom
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the restroom behind the storeroom
    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 - Lighting insufficient in the walk-in ref.
    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.
  • 3090 - No exhaust fan located in restroom behind storeroom
    Install exhaust fan
  • 3170 - Repeat Physical structures are not maintained in good repair. SEE:1. Wall at door by potato peeler2. Hole in upper part of wall
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor under broiler is dirty
    Clean floor
  • 3300 - Premises has accumulation of litter in back room
    Maintain the premise free of litter.
Comments:
Three compartment sink does not have two drain boards. These will be required at next renovation or change of ownership.

January 24, 2007 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoops (Bar area) left handle down in ice. Soda guns left lying on the ice.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0840 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were not discarded by the ""consume by"" date.
    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.
  • 1060 - The wood shelves in dry store room are not nonabsorbent and smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat The service counter is damaged and deteriorated.
    Replace the counter.
  • 1770 B - Repeat Ice maker has fungal growth.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surfaces not clean. SEE:1. Drip trays of stove.2. Face frames of 3 dr. ref and freezer.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Wall at door way of dry store room.2. Floor of walk in ref is rough.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Light shields in kitchen dirty.Wall by potato peeler dirty.
    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 three compartment sink does not have two drain boards. Upon renovation, two drainboards must be provided.

October 05, 2006 (Routine)



Violations:
  • 1470 - There are so drainboards on three compartment sink.
    Provide additional drainboards or dish tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1550 - The caulking of the handsink is deteriorated.
    Clean out old caulking, install fresh caulking.
  • 1570 - Wooden shelves in dry store room are in a state of disrepair and damaged.
    Repair the shelves 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. Recommend replacement with slotted metal shelves.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Replace the chlorine supply.
  • 1770 C - Ice maker has fungal growth.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
    Protect the food establishment against the entry of insects and rodents by installing a weather strip.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the slicer area. Measured at 22 fc.
    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 - Physical structure is not maintained in good repair. SEE:1. Floor of walk in ref deteriorated.2. Holes in walls of dry store room.3. Paint peeling in dry store room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
NOT: Effective March 2007, all refrigeration units must hold 41 F or less throughout operational day.

July 18, 2006 (Routine)



Violations:
  • 1060 - Corrected During Inspection The basting brush has metal band.
    Discard, replace with a durable and nonabsorbent brush.
  • 1570 - The door gasket of the walk in ref is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications. Due to age of unit, may have to use alternative material.
  • 1770 B - Observed accumulations of fungi in ice maker.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Ends of potato peeler deck are open.
    Close ends to seal out vermin.
  • 3180 - Physical structure in need of cleaning. SEE:1. Floor of walk in ref.2. Grease one floor behind fryer. Does it leak?3. Ceiling vents over work table.4, Door of walk in.
    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:
Significant improvement in condition of kitchen. Looks great!

March 09, 2006 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap under the screen door. The screen door opens inward.
    Protect the food establishment against the entry of insects and rodents by installing tight fitting doors that open outward.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and slicing areas.
    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
  • 3270 - Premises are not being routinely inspected for evidence of pests. Rodent droppings of indeterminate age found under shelves in back room.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Clean up all droppings, set out glue boards to monitor for any activity.
Comments:
Significant improvement over past inspections.

December 11, 2005 (Follow-up)



Violations:
  • 1080 - Repeat The service counter is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1470 - Repeat There are no drainboards on the three compartment sink.
    Providel drainboards so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1550 - Repeat The sinks are not sealed to walls. SEE:1. Handsink in kitchen.2. Three compartment sink in kitchen.3. Urinal in men's room.
    Seal the equipment to walls since it is exposed to spillage or seepage.
  • 1570 - Repeat Top of service counter was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair or replace the counter 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.
  • 1570 - Repeat Knife drawer was observed in a state of disrepair and damaged.
    Repair the drawer 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.
  • 1800 - Repeat The nonfood contact surfaces of the equipment is dirty. SEE:1. Tops of three door ref and freezer.2. Top of white ref.2. Top of dish machine.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2810 - Repeat Ceiling in restrooms is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Missing ceiling tile in kitchen.2. Bottoms of door frames deteriorated.3. Floor of walk in ref is rough.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Repeat Premises has accumulation of clutter. See back storerrom.
    Maintain the premise free of litter.
Comments:
Significant improvement.
Permit for 2006 issued.

November 28, 2005 (Routine)



Violations:
  • 0060 - Critical There is no certified manager for this establishment.
    Hampton City Code requires a certified manager in each establishment. Permit for 2006 WILL NOT be issued until a full time employee is resgistered for approved course.
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 0820 - Critical Three door refrigerator cold holding at improper temperature of 52 F.
    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. Three door refrigerator condemned, DO NOT use until repaired; Call HHD for release of unit.
  • 1080 - The service counter is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1470 - Repeat There are no drainboards on the three compartment sink.
    Providel drainboards so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1550 - Repeat The sinks are not sealed to walls. SEE:1. Handsink in kitchen.2. Three compartment sink in kitchen.3. Urinal in men's room.
    Seal the equipment to walls since it is exposed to spillage or seepage.
  • 1570 - Repeat The door gasket of the three door freezer damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Top of service counter was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair or replace the counter 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.
  • 1570 - Knife drawer was observed in a state of disrepair and damaged.
    Repair the drawer 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.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 80 F..
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
  • 1770 A - Critical The potatoe peeler was not properly cleaned.
    Clean and sanitize these surfaces for food contact. Lift the agitator to clean
  • 1770 B - Repeat Ice maker has accumulation of fungal growth.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the equipment is dirty. SEE:1. Tops of three door ref and freezer.2. Top of white ref.2. Top of dish machine.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blacages preventing its use.
  • 2720 - Dumpster open.
    Cover all waste containers when not in continuous use.
  • 2810 - Repeat Ceiling in restrooms is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the slicing 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 - Repeat Physical structure is not maintained in good repair. SEE:1. Missing ceiling tile in kitchen.2. Bottoms of door frames deteriorated.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Physical structure in need of cleaning. SEE:1. Wall at kitchen handsink.2. Screen door dirty.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Tables etc stored outside.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3300 - Premises has accumulation of clutter. See back storerrom.
    Maintain the premise free of litter.
  • 3340 - Critical Containers of cleaners 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.
  • 3350 - Critical Spray cans of insecticide in storeroom..
    Remove unnecessary poisonous or toxic materials.
  • 3490 - Persoanl bag stored in such a way that they could contaminate glassware at bar.
    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.
Comments:
This is a unsatisfactory inspection, Notice of Violation to follow.

August 30, 2005 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 0610 - Corrected During Inspection Repeat Bag of onions stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 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. Must have a range of 9 - 220 F. Recommend a tip sensitive digital thermometer.
  • 1570 - Repeat Serving table is in a state of disrepair and damaged.
    Repair the table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Ice maker has accumulated fungal growth.
    Clean and sanitize these surfaces for food contact.
  • 2580 - There is no holster for drink dispenser gun in mid bar.
    Provide a holster with appropriate drain line to sewer.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood 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. Recommend a vapor proof flourescent light unit.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor of walk in ref.2. Bottom of door frame to dry store room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
1. Significant improvement over last inspection.
2. There are no drain boards on three compartment sink. Upon kitchen renovation, two drain boards must be provided. Until then, use dish carts as drain board substitutes.

May 26, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food containers in walk in ref.
    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.
  • 0550 - Dispensing utensils improperly stored between uses. SEE:1. Scoop handle left in ice.2. Drink dispensing hose lying on ice.
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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 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.
  • 1150 - Paper towels used as shelf liner in dry storage.
    Remove and repaint shelves to provide a smooth, cleanable surface.
  • 1320 - There was no temperature measuring device located in the white freezer.
    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.
  • 1470 - Repeat There are no drainboards on the three compartment sink.
    Provide additional drainboards so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. This will be a requirement at the next renovation of kitchen.
  • 1550 - The handsink is not sealed to walls.
    Seal the unit to the walls since it is exposed to spillage or seepage.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises. The prep unit is non-operational.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - Repeat The door gasket of the 3 door freezer is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat There is no drip tray in stove, which prevents necessary maintenance and easy cleaning.
    Install a drip tray in stove, now clen it regularly.
  • 1730 - Knives were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Repair or replace the knives to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1800 - Repeat The nonfood contact surface of the stove drip area 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.
  • 2810 - Ceiling in store room is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the dry store area.
    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.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking, slicing and prep areas.
    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 - Repeat Floor of walkin is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Ceiling vent 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.

January 27, 2005 (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 - Critical The cook was drinking from an uncovered container in the food preparation area.
    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.
  • 0610 - Food stored less than 6" above the floor. Potatoes and onions set on 3" crates.
    Elevate food storage onto approved shelving with minimum 6" legs or casters to facilitate cleaning.
  • 1470 - Repeat There are no drainboards on the 3 compartment sink.
    Provide drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1570 - The door gasket of the 3 door freezer damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Unused or non-functioning equipment not removed from the premises, both inside and outside.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - Drip tray missing in stove.
    Repair the cabinets 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.
  • 1570 - Cabinets in a state of disrepair and damaged. Backs are loose.
    Replace the drip tray 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.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed 40 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.
  • 1800 - Repeat The nonfood contact surfaces of the has accumulations of grime and debris. See:1. Exterior of 3 door ref and freezer dirty.2. Flat top grease tray full.3. Dripzone of stove dirty.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
  • 2790 - The indoor ceiling material located at store rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    As ceiling tile need rreplacement, replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2830 - Floor and wall juncture near back door not sealed.
    Install missing cove molding. Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2930 - Outer opening of the food establishment is not properly protected against entry of insects and rodents. The screen door opens inward.
    Protect the food establishment against the entry of insects and rodents by providing solid, self-closing, tight-fitting doors. Screen doors must open outward to reduce entry of insects. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Less than 20 foot candles of light was noted in the storage area.
    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
  • 3080 - Less than 50 foot candles of light was noted in the hood area and slicer.
    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
  • 3090 - Repeat Ventilation is not sufficient to keep women's restroom free of excessive obnoxious odors.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of obnoxious odors.
  • 3170 - Repeat Physical structure is not maintained in good repair. See:1. Floor of walk in ref.2. Missing ceiling tile in storeroom3. Deteriorated ceiling tile in warewash area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Physical structure in need of cleaning. See:1. Ceiling of kitchen.2. Ceiling vents thoroughout building.
    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.
  • 3200 - Vent filters and frames in the hood system are not being maintained in a clean condition.
    Maintain hood system in a clean condition.
  • 3260 - Employees are not using the lockers provided. Personal clohing stored in kitchen.
    Employees should use the lockers provided.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. The cabinets are full of unneeded items.
    Sort, discard and neaten all cabinets. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

October 27, 2004 (Routine)



Violations:
  • 0830 - Critical A container of turkey cold cuts was not dated.
    Label all potentially hazardous ready-to-eat food with a use by date.
  • 3330 - Critical Several spray bottles of cleanser were not labeled.
    Label all of the spray bottles.
  • 1770 B - The meat slicer was not clean.
    Clean and sanitize after each use.
  • 1770 B - The can opener was not clean.
    Clean more frequently.
  • 2350 ii - The water was off at the bar hand sink.
    Restore water to the sink.
  • 2350 ii - The cold water was off at the bar 3-comp. sink.
    Restore cold water to the sink.
  • 1790 - The oven bottom was not clean.
    Clean and maintain.
  • 1790 - The fryer cabinets were not clean.
    Clean and maintain/
  • 1800 - The old walk-in shelves were not clean.
    Clean and maintain.
  • 1800 - The bottom pan storage shelf was not clean.
    Clean and maintain.
  • 1800 - The storage shelves in the stock room were not clean.
    Clean and maintain.
  • 1800 - The refrigerator door gasket was not clean.
    Clean and maintain.
  • 2890 - Repeat The lights in the stock room were not shielded.
    Shield the light.
  • 2890 - The light above the fry warmer was not shielded.
    Shield the light.
  • 2000 - Plates were stored with the food contact portion exposed.
    Invert plates so food contact portion is not exposed.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
    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 - The ceiling tiles in the back of the kitchen were stained.
    Paint or replace.
  • 3170 - The ceiling tiles in the stock rooms and restroom were porous acoustical tile. One tile was missing in the stock room.
    Replace with easily cleanable materials.
  • 3180 - The kitchen fan was dusty.
    Clean and maintain.
  • 1470 - The kitchen 3-comp. sink does not have drainboards.
Comments:
2005 permit delivered.

July 15, 2004 (Routine)



Violations:
  • 3090 - The exhaust vents in the restrooms were not working (men's room had an odor).
    Repair exhaust vent fans.
  • 1800 - The freezer door track and kickplate were not clean.
    Clean and maintain.
  • 1800 - The shelves under the kitchen tables were not clean.
    Clean and maintain.
  • 1800 - The rolling cart was not clean.
    Clean and maintain.
  • 1800 - The oven bottom was not clean.
    Clean and maintain.
  • 1800 - The fryer cabinet was not clean.
    Clean and maintain.
  • 1800 - The stock room shelves were not clean.
    Clean and maintain.
  • 3080 - Repeat There was not enough light in the back of the walk-in.
    Provide at least 10 fc of light in all areas of the walk-in.
  • 2930 - Repeat There was a gap under the back screened door.
    Repair the door so that it is tight fitting with no gap.
  • 0060 - Critical There is no certified food manager.
    At least one full-time employee must enroll in an approved course w/i 30 days.
  • 2000 - Cased single-service items were stored on the floor of the stock room.
    Store single-service items at least 6" above the floor.
  • 2860 - The bar and back stock room ceiling tiles were the porous acoustical type.
    Replace with smooth, easily cleanable tiles when needed.
  • 1580 - The bar cutting board was scored / grooved.
    Restore smooth surface or replace.
  • 2890 - Repeat The lights in the stock room were not shielded.
    Install light shields or use shatterproof bulbs.
  • 1470 - Repeat The 3-compartment sink does not have drainboards.
    The 3-compartment sink should have dual drainboards.
  • 3170 - Repeat The ceiling tiles in the back corner of the kitchen were worn.
    Scheduled for replacement (most already completed).
  • 3180 - The bar floor mats were not clean.
    Clean and maintain.
  • 3180 - The walls were not clean under the sinks and dishmachine.
    Clean and maintain.
  • 1770 B - Old labels were observed on food containers.
    Thoroughly clean to remove old labels.

March 05, 2004 (Routine)



Violations:
  • 1800 - The lower storage shelves below the tables in the kitchen were not clean.
    Clean and maintain.
  • 3080 - The light in the back of the walk-in was not working.
    Repair the light.
  • 0380 - Critical Two cans of beans were dented.
    Do not use dented cans. Separate for return or discard.
  • 2930 - The side door was propped open.
    Keep the door closed.
  • 2930 - There was a gap under the back screen door.
    Repair the gap under the door.
  • 2890 - Repeat The lights in the stock rooms were not shielded.
    Shield the lights or install shatterproof bulbs.
  • 1470 - Repeat The 3-compartment sink did not have drainboards.
    The sink should have dual drainboards.
  • 3330 - Critical A spray bottle of green cleanser was not labeled.
    Label the bottle.
  • 3170 - Repeat The ceiling tiles were stained / yellowed in the kitchen and stock room.
    Repair or replace the tiles. If replaced, use smooth, easily cleanable (vinyl-faced) tiles.
  • 3180 - The floor was not clean under the dish washer and the freezer.
    Clean and maintain.
  • 3340 1 - A can of insecticide was stored with cleansers.
    Store insecticide separately from cleansers.
  • 1770 B - The slicer was not clean.
    Clean and sanitize after each use.
  • 1770 B - The can opener was not clean.
    Clean more frequently.
  • 1770 B - The drink gun holster at the bar was not clean.
    Clean more frequently.

November 24, 2003 (Routine)



Violations:
  • 1800 - The lower storage shelves in the kitchen were not clean.
    Clean and maintain.
  • 1800 - The fryer cabinets and fry dump table were not clean.
    Clean and maintain.
  • 3080 - Repeat One set of lights was out above the dish machine.
    Repair the lights.
  • 0610 - Cased chips were stored on the floor in the stock room.
    Store chips on a shelf or a pallet 6" above floor level.
  • 0520 - Containers of lemons and limes were stored in the ice bin at the bar.
    Do not store food in ice used for drinks.
  • 3270 - Fruit flies were observed in the back of the bar.
    Take necessary action to eliminate the fruit flies.
  • 2890 - Repeat Some of the light bulbs in the stock room were not shielded.
    Shield the light bulbs.
  • 1470 - Repeat The 3-compartment sink does not have drainboards.
    The 3-compartment sink should have dual drainboards.
  • 0480 - A container of sugar was not labeled.
    Label the container.
  • 3170 - Repeat The kitchen ceiling tiles were worn / yellowed.
    Replace the tiles.
  • 3180 - The floor was not clean under some equipment.
    Clean and maintain the floor.
  • 3180 - The wall was not clean below the hand sink.
    Clean and maintain the wall.
  • 1600 - Mineral deposits (lime) were observed in the dish machine.
    Remove the mineral deposits.
  • 1770 - The slicer blade was not clean.
    Clean and sanitize after each use.

August 22, 2003 (Routine)



Violations:
  • 2890 - One light bulb in the back storage room was not shielded.
    Install a light shield on the bulb.
  • 2000 - One case of single service cups was stored on the floor of the back storage room.
    Store all single service items on a shelf or a pallet.
  • 3080 - On set of lights was out in the kitchen.
    Repair the lights.
  • 3080 - Repeat Less than 10 foot candles of light was observed in the corners of the walk-in refrigerator. The light at the door was out.
    At least 10 foot candles of light is required in the walk-in refrigerator. Repair the light at the door.
  • 1570 - Some of the plastic food containers were stainer or in poor repair.
    Replace damaged containers.
  • 2930 - Repeat There was a gap under the screen door.
    Repair the screen door to make it tight fitting with no gaps.
  • 1800 - The mechanical area of the fryer was not clean.
    Clean and maintain the fryer.
  • 1800 - Repeat The white storage shelves under the prep table were not clean.
    Clean the white storage shelves.
  • 1800 - The bottoms of the brown cabinets were not clean.
    Clean inside of the cabinets.
  • 1800 - Repeat The area around the french fry station was not clean.
    Clean and maintain the area around the fry station.
  • 1770 - The drawers on the bread warmer were not clean.
    Clean the bread drawers daily.
  • 3170 - Repeat The ceiling tiles were stained/ yellowed in the kitchen.
    Replace the tiles over time with an easily cleanable (non-porous) tile.
  • 1470 - Repeat The 3-comp. sink does not have drainboards.
    The 3-comp. sink should have dual drainboards.
Comments:
Discussed preparations for pig picking event this weekend. Event will not be open to the public.

May 01, 2003 (Routine)



Violations:
  • 0060 - Critical Repeat There is no certified food manager.
    At least one full time employee must enroll an approved food managers certification course within 30 days. Upon completion of the course, certification must be registered with the Health Department.
  • 3240 - The drain for the bar hand sink is leaking.
    Repair the leak in the drain.
  • 2930 - Repeat A gap of approximately 1/2 - 3/4 inches was noted under the back door.
    All outer doors must be tight fitting with no gaps to prevent the entrance of mice, etc.
  • 3170 - Repeat The paint on the wall behind the dish machine blistered.
    Remove blistered paint and repaint.
  • 3170 - Repeat The ceiling tiles in the kitchen are yellowed. Tiles in the bar and store rooms are not easilly cleanable.
    Replace tiles with easily cleanable vinyl-faced tiles over time.
  • 1800 - The metal rolling cart was not clean.
    Clean the rolling cart.
  • 1800 - The storage shelves were not clean in areas (above the range, under wooden topped table, etc.).
    Clean the shelving.
  • 1800 - The area around the french fry station was not clean.
    Clean the area of the french fry station.
  • 1770 - The interior of the ice machine was not clean.
    Clean the interior of the ice machine.
  • 1770 - One of the drink guns at the bar was not clean.
    Clean the drink gun.
  • 1770 - The roof of the microwave oven was not clean.
    Clean the roof of the microwave oven.
  • 3180 - The ceiling was dusty around the air return vents.
    Clean the ceiling around the air returns.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the corners of the walk-in refrigerator. The light at the door was out.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeratior. Replace the light at the door.
  • 0610 - Repeat Cased food was stored on the floor (salad mix in the walk-in, potatoes and potato chips in the storage room).
    All food must be stored at least 6" above the floor.
  • 2000 - A case of plastic forks was stored on the floor of the storage room.
    All single service items must be stored at least 6" above the floor.
  • 1470 - Repeat The 3-comparment sink does not have drainboards.
    The 3-compartment sink should have dual drainboards.

January 07, 2003 (Routine)



Violations:
  • 3340 - Critical Repeat Can of spraypaint stored in cabinet with cups. Sterno fuel stored on shelf with food and equipment.
    Properly store chemicals.
  • 1680 - The final rinse cycle of the dismachine was malfunctioning -- there did not appear to be a rinse cycle.
    Repair the machine. Final rinse must be at least 180*.
  • 0610 - Bag of potatoes stored on the floor of the stock room.
    Store all food on a shelf or pallet.
  • 1770 - The following were not clean:1. white storage shelves2. steam table water well3. interior of ice machine4. drink guns at bar5. slicer behind blade6. inside unused prep refrigerator.
    Clean and maintain.
  • 1570 - The ice scoop was cracked.
    Replace the scoop.
  • 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 wall paint was peeling behind the dishmachine.
    Repair the paint.
  • 3170 - Repeat The kitchen and storage room ceiling tiles were yellowed.
    Replace with easily cleanable (vinyl-faced) tiles over time.
  • 1470 - Repeat The three compartment sink does not have drainboards.
    The sink should have dual drainboards.
  • 3080 - Repeat The light above the walk-in door was not working.
    Repair the light.
  • 0060 - Critical There is no certified food manager.
    At least one full time employee must enroll in a food managers certification course with in 30 days.

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