Nix Restaurant, 118 American Legion Rd., Suite H, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Nix Restaurant
Address: 118 American Legion Rd., Suite H, Chesapeake, Virginia
Total inspections: 10
Last inspection: Feb 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Repeat Unwrapped or uncovered food in all refrigeration and freezer units.
  • 0480 - Unlabeled food containers.
  • 1060 - The nonfood contact surface of the counter by the dishwashing area and some shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the Artic Air RIR and the make line up front.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil container, inside cabinets and shelving storing pots and pans, tongs stored on oven handle.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside oven, food waste containers, pipes around and underneath the oven/grill area, air vents.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (screen door is broken and needs to be fixed).
  • 3080 - Less than 20 foot candles of light was noted in the Kenmore freezer and small True RIR.
  • 3180 - Repeat Screen door, some wall surfaces and floor surfaces noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained (faucet is loose at the back handsink).
  • 3260 - Employees are not using the dressing rooms or lockers provided.
February 19, 2009Routine111Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0220 - Critical The PERSONNEL is drinking and storing personal items in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (bags of potatoes).
  • 0820 - Critical Repeat Sliced tomatoes, raw hamburger, cheese cold holding at improper temperatures.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Manufacturer containers were observed reused for liners on the floor and underneath hot holding.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice scoop on top of ice machine.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all shelving, red bucket, shop vac, fan, top of grease trap, cabinet underneath front hand sink, ventilation hood, front and back of oven/grill area, etc.
  • 3180 - Repeat The floor underneath and between all equipment, all wall surfaces noted in need of cleaning.
  • 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 13, 2008Routine37Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs stored over ready-to-eat (RTE) beets in the bottom of the preparation refrigeration unit.
  • 0470 - Corrected During Inspection Critical Repeat Uncovered pan of bacon, sausage in the bottom of the preparation refrigerator.
  • 0550 - Repeat In-use tongs for lemons improperly stored in ice water between use.
  • 0820 2 - Corrected During Inspection Critical Repeat Sliced meats prepared this morning about 4 hours ago, cold holding at improper temperatures. Different types of meat wrapped in plastic wrap and placed in one insert pan in top of cooks preparation refrigerator.
  • 1100 - Corrected During Inspection The food contact surface of the plastic spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soiled ice bucketsSoiled ice shoot for the ice dispenser
  • 3370 - Corrected During Inspection Critical A container previously used to store poisonous or toxic materials is being used to transport paint used as ice bucket.
January 31, 2008Routine43Details / Comments
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:Rusty refrigerator shelving in the 3 door refrigeratorRusty chest freezer lid with peeling paint
  • 1550 - Repeat The bread warmer is placed on a table, with the microwave stacked on the warmer, with a shelf about 2 inches above and a small steam table placed on shelf, not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 1570 - Repeat The door gaskets of the following equipment are damaged:Preparation refrigerator 3 door refrigeratorLowboy refrigerator
  • 1660 - Repeat 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 100 F.
  • 2790 - Repeat The indoor floor with the metal catch tray attached to the floor under the bread warmer, microwave, and small steam table does not meet the standard of: 1. smooth, durable and easily cleanable
  • 2890 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat The following items are not maintained in good repair:Wall behind the dishwasher with large hole for pipeFRP Board in dishwashing area not sealedFRB board not continued under 3 compartment sink leaving unsealed edges and wall without smooth surface
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, including silk leaf vines and broken chair on top of 3 door refrigerator and other miscellaneous items throughout the facility.
January 17, 2008Follow-up08Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0470 - Critical Unwrapped or uncovered foods in the prepartion refrigerator.
  • 0470 - Critical Raw animal food ground beef, beef chunks, stored over ready-to-eat (RTE) foods in the 3 doof refrigerator and the preparation refrigeration units.
  • 0470 - Critical Different types of raw animal foods, ground beef, stored over whole pork,, etc, stored in such a manner that may cause cross contamination.
  • 0480 - Squeeze bottles of oils etc. unlabeled.
  • 0550 - In-use ice cream scoop stored in a glass of water, improperly stored between use.
  • 0560 - Bacon placed on paper towels to drain. Napkins in contact with food.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Repeat Wiping cloths improperly used. Dry soiled wiping cloths on side of food preparation counters etc. Used to wipe hands during food preparation.
  • 0610 - Corrected During Inspection Food stored in a location next to the handwashing sink where it is subject to splash, dust or other contamination.
  • 0800 - Critical The following food items noted not being adequately cooled to prevent the growth of harmful bacteriaBeef Gravy, 99 F, cooked in the morning, in 3 door refrigerator in deep containerGrits, 85 F, stored with about 6-7 inches deep grits in tall round container, in 3 door refrigerator, prepared in morningSausage Gravy, 62 F, stored in deep container, in 3 door refrigerator, prepared by morning cook
  • 0810 - The methods used for cooling were not adequate for the following foods identified as cooling:Stuffed peppers out on counter with wax paper and foil cover with internal temperature of 92 F, cooked 1 hour agoThe cabbage soup stored in the lowboy refrigerator, about 6-7 inches deep in deep round container, 66 F, prepared 2-3 hours ago.
  • 0820 2 - Critical Room where 3 door refrigerator over 100 F during inspection.
  • 0820 2 - Critical 3 door refrigerator overloaded with boxes of creamer and butter stored on top shelving, and stackes of sliced cheese, and lunch meat stacked on top shelf in front of unit blower. Improperly cooled or food that was not cooled stored in refrigerator.
  • 0820 2 - Corrected During Inspection Critical Foods out of temperature in the 3 door refrigerator and the lowboy refrigerator, cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in all refrigerators are not properly dated for disposition.
  • 1060 - The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:Paper placemats used as liners on top of the preparation refrigerator now used as lowboy for food and storage on top of preparation areaRusty chest freezer lid with peeling paintCardboard boxes placed on floors as covers in front of the lowboy refrigerator
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - The bread warmer is placed on a table, with the microwave stacked on the warmer, with a shelf about 2 inches above and a small steam table placed on shelf, not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 1570 - The door gaskets of the following equipment are damaged:Preparation refrigerator 3 door refrigeratorLowboy refrigerator
  • 1570 - The following equipment was observed in a state of disrepair and damaged:The out of temperature lowboy refrigeratorThe lowboy refrigerator with the door ajarThe out of temperature 3 door refrigerator
  • 1580 - The cutting board for the food preparation refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1660 - Corrected During Inspection 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 100 F.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Soiled utensils stored with clean tableware in the preparation areaInside of the ice machineMixing bowls etc. stored in cabinet in dishwashing area
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Top of grease trapHood filtersFansPiping between dishwashing machine and 3 compartment sink
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving on walls, bottles Containers in shelvingLower shelvingInsides of refrigeratorsRefrigerator gasketsOutsides of equipment, hot holding, refrigerators etc.Lower shelving
  • 1780 - Corrected During Inspection Critical Preparation refrigerator food prep surface was not observed cleaned between different food preparaton tasks.
  • 1800 - The nonfood contact surface of the mop sink has accumulations of grime and debris.
  • 2000 - Customer baskets and some miscellaneous material stored directly behind and beside the preparation area hand sink were observed stored unprotected.
  • 2350 ii - Mop sink cold water with severe leaking. Mop sink hot water faucet not working.
  • 2790 - The badly worn carpet in the dining area does not meet the standard of 2. closely woven and easily cleanable carpet
  • 2790 - The indoor floor with the metal catch tray attached to the floor under the bread warmer, microwave, and small steam table does not meet the standard of: 1. smooth, durable and easily cleanable
  • 2890 - Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat The following items are not maintained in good repair:Kitchen floor with several missing tilesWall behind the dishwasher with large hole for pipeFRP Board in dishwashing area not sealedFRB board not continued under 3 compartment sink leaving unsealed edges and wall without smooth surface
  • 3180 - Repeat The following items noted in need of cleaning:Floor in front of the lowboy (with cardboard on the floor due to water leaking on the floor when door is opened.Floor and walls behind and under the dishwashing machineAround the grill areaFloor in the ice machine roomWall under the 3 compartment sink
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, including silk leaf vines and broken chair on top of 3 door refrigerator and other miscellaneous items throughout the facility.
  • 3330 - Critical Working containers of orange liquid not properly labeled.
  • 3340 - Critical Containers of spray cleaners stored in the dish area and the food preparation area are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Critical Wiping buckets made with bleach and soapy water tested well over 200 parts per million chlorine, being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  • 3910 - Major refrigeration in facility not operating and maintaining food at 41 F or below.
January 16, 2008Routine924Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0480 - Unlabeled food containers (dry ingredients).
  • 0550 - Dispensing utensils improperly stored between uses (scoop handles observed in dry ingredients).
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Critical Repeat Star Metal and Delfield refrigeration units cold holding at improper temperatures (temperatures observed at 52 F/48 F).
  • 0820 - Critical Bacon hot holding at improper temperatures (partially cooked bacon stored at room temperature).
  • 1080 - Several equipment panels observed missing.
  • 1100 - The food contact surfaces of some utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Coffee machine was observed in a state of disrepair and damaged (leak observed).
  • 1570 - End caps observed missing from some spatula handles; condition prevents necessary maintenance and easy cleaning.
  • 1570 - Repeat The door gaskets of the True freezer is damaged.
  • 1750 - Manufacturer containers/lids were observed reused for the storage of foods.
  • 1770 A - Critical Some utensils were observed soiled to sight and touch.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BevAir Display refrigeratorDoor gaskets (freezer/refrigerator units)Kenmore freezer (interior and exterior)Filters (ventilation hood filters)Chemical storage shelf (warewash area)Arctic Air unit (interior)Ice machine/filters (exterior)Ice shute (soda dispenser)Prep tablesBaseboards.
  • 1780 - Critical Ice machine observed with visible accumulations of soil and debris.
  • 3170 - Some floor tiles are not maintained in good repair
  • 3180 - Floors (under and behind equipment and shelving) noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3260 - Employees' personal items observed stored with food or food items.
  • 3290 - Maintenance tools/supplies noted to be stored in such a way that it is contaminating other maintenance tools/floor surfaces.
September 25, 2007Routine314Details / Comments
  • 0820 - Critical Star Metal lowboy refrigeration unit is cold holding at improper temperatures (observed at 70 F).
  • 2020 - Cooking utensils (i.e. spatulas, etc.) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen and warewash area hand sinks).
May 16, 2007Routine12Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. CASES OF OIL.
  • 1320 - There was no temperature measuring device located in the CHEST FREEZER.
  • 1570 - Door gaskets are damaged.
  • 2790 - The indoor floor material located IN THE MOPSINK ROOM does not meet the standard of: smooth, durable and easily cleanable.
February 02, 2007Routine04Details / Comments
  • 0060 - Critical The person in charge failed to demonstrate knowledge (i.e. unaware of what proper sanitizer concentration should read for chlorine, unaware of mechanical dishwasher not operating according to regulations/data plate, etc.)
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Bowls/cups or utensil without handle used to dispense some dry ingredients.
  • 0480 - Unlabeled food containers-dry ingredient containers and "water" bottle in dry storage areas.
  • 0550 - Dispensing utensils improperly stored between uses (some scoop handles observed in dry ingredient products).
  • 0610 - Containers of chemicals stored on the floor or food stored less than 6" above the floor.
  • 0690 - Equipment hose stored with clean tableware (warewash area).
  • 1060 - Repeat The nonfood contact surfaces of the 2 X 4 wood surfaces throughout the kitchen area and the bulletin board (dry storage) are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - Repeat The food contact surfaces of knife handles, some plates, plastic containers, knife blade (tip), and hand strainer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (i.e. chlorine and/or quaterinary ammonium).
  • 1570 - Repeat The door gaskets of two (2) cooling units are damaged.
  • 1570 - Repeat Wooden shelf (dishwashing area) was observed in a state of disrepair and damaged.
  • 1580 - The large cutting board along the food prep counter (in warewashing area) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1660 - Repeat The wash and rinse temperatures 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 100-105 F.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration-no sanitizer observed on tableware after operating the mechanical dishwasher; however, sanitizer was observed in its original container connected to dishwasher unit.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Knife bladeStrainer
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Fryer surfaces/compartments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bev Air Display refrigeratorBread baskets/shelfCan opener holsterUtensil storage container
  • 1780 - Critical Repeat Equipment food contact surfaces of the meat slicer was not observed cleaned between uses-an accummulation of food debris observed during visit.
  • 1860 - Improper set-up of the three-compartment sink-(food debris observed dumped in rinse compartment ).
  • 2000 - Clean serving plates and bowls were observed stored with the food-contact surface facing upward.
  • 2280 - Critical There is no handwash lavatory at the warewash station preventing routine handwashing by dishwasher.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the ventilation hood (observed at 36 foot candles).
  • 3180 - Repeat Wall and floor surfaces noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3260 - Employees are not provided with nor using a designated area to store personal items (clothing, purses, and haircare products observed stored with food, inclusive of drinks).
  • 3340 - Critical Repeat Containers of chemicals (i.e. detergent) are not properly stored to prevent the contamination of food.
  • 3380 - Critical Food contact surfaces (tableware run through mechanical dishwasher) was not sanitized.
  • 3460 - Critical Employee medicines are improperly stored (observed stored with food).
January 26, 2007Routine920Details / Comments
  • 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraints.
  • 0610 - Food (dry ingredients on milk crates) and chemicals (in mop room and under dishwasher) stored on the floor or stored less than 6" above the floor.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (Coffee station)
  • 1060 - The nonfood contact surfaces of the contact paper (on prep table shelf), exposed wood surfaces (wait station countertop), cardboard used as shelving support (in Kenmore freezer), and wood (used to support wall shelving) are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surfaces of some chipped serving plates and rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat Temperature guage on mechanical dishwasher was observed in a state of disrepair.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises (old refrigerator racks).
  • 1570 - Repeat The door gaskets of the Star Metal cooler, True freezer, and Delfield cooler are 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 observed is 97 F.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Oven (Cadco).
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Coffee station countertopDoor gaskets (Bev Air low boy refrigerator)
  • 1780 - Critical Meat slicer was observed soiled with an accummulation of food debris.
  • 1960 - Repeat Cups at the wait station were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Single service items observed stored on floor or less than six inches above floor. (Box of napkins)
  • 3080 - Repeat Less than 50 foot candles of light were noted in the food prep/dishwashing areas and under the ventilation hood. *Observed 30 fc (prep area), 20 fc (dishwasher area), and 19 fc (ventilation hood).
  • 3170 - Light fixture located in the mop room is not in good repair
  • 3180 - Repeat Floors under/behind equipment (i.e. fryers) and some wall surfaces noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides (Bug Out).
November 21, 2006Routine213Details / Comments

February 19, 2009 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in all refrigeration and freezer units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - 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.
  • 1060 - The nonfood contact surface of the counter by the dishwashing area and some shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the Artic Air RIR and the make line up front.
    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.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil container, inside cabinets and shelving storing pots and pans, tongs stored on oven handle.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside oven, food waste containers, pipes around and underneath the oven/grill area, air vents.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (screen door is broken and needs to be fixed).
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Less than 20 foot candles of light was noted in the Kenmore freezer and small True RIR.
    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
  • 3180 - Repeat Screen door, some wall surfaces and floor surfaces noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained (faucet is loose at the back handsink).
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
This establishment was approved for permit.

November 13, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0220 - Critical The PERSONNEL is drinking and storing personal items in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store drinks and personal items so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (bags of potatoes).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Repeat Sliced tomatoes, raw hamburger, cheese cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Repeat Manufacturer containers were observed reused for liners on the floor and underneath hot holding.
    Discontinue the reuse of manufacturer containers for liners.(card board boxes)
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice scoop on top of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all shelving, red bucket, shop vac, fan, top of grease trap, cabinet underneath front hand sink, ventilation hood, front and back of oven/grill area, etc.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat The floor underneath and between all equipment, all wall surfaces noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Food out of temp. for less then 4 hours. They put the food in units that worked. They had been in and out of the unit for lunch rush. This est. needs to clean underneath and between all equipment and wall surfaces. There is a lot of clutter with non-food items, personal items and food related item stored together. Needs to store personal items with personal items, non-food items with non-food items and food related item with food related items.

January 31, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs stored over ready-to-eat (RTE) beets in the bottom of the preparation refrigeration unit.
    Separate raw animal foods (and raw eggs) during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Corrected During Inspection Critical Repeat Uncovered pan of bacon, sausage in the bottom of the preparation refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use tongs for lemons improperly stored in ice water between use.
    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.
  • 0820 2 - Corrected During Inspection Critical Repeat Sliced meats prepared this morning about 4 hours ago, cold holding at improper temperatures. Different types of meat wrapped in plastic wrap and placed in one insert pan in top of cooks preparation refrigerator.
    Out of temperature meat voluntarily discarded during the inspection. Owners have purchased second preparation refrigerator and will move sandwich make area to second unit to have separate storage bins for each type of meat and cheese. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1100 - Corrected During Inspection The food contact surface of the plastic spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Facility now using quats as sanitizing agent. Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soiled ice bucketsSoiled ice shoot for the ice dispenser
    Clean and sanitize these surfaces for food contact.
  • 3370 - Corrected During Inspection Critical A container previously used to store poisonous or toxic materials is being used to transport paint used as ice bucket.
    Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.
Comments:
Overall good sanitation noted. Good handwashing, good glove use, good temperature control and cooling observed. Continue training and temperature monitoring. New equipment includes, 2 door reach in refrigerator in back room, 1 door silver refrigerator in back room, and preparation refrigerator in prep room. Currently facility unable to use dishwashing machine due to hot water constraints and do dishes in 3 compartment sink. Purchase and installment of booster heater planned in next few months. Permit Renewal Issued. Post in view of the public.

January 17, 2008 (Follow-up)



Violations:
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:Rusty refrigerator shelving in the 3 door refrigeratorRusty chest freezer lid with peeling paint
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1550 - Repeat The bread warmer is placed on a table, with the microwave stacked on the warmer, with a shelf about 2 inches above and a small steam table placed on shelf, not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Space equipment to allow access for cleaning along the sides, behind, and above.
  • 1570 - Repeat The door gaskets of the following equipment are damaged:Preparation refrigerator 3 door refrigeratorLowboy refrigerator
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 1660 - Repeat 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 100 F.
    Manually wash dishes. Machine may be used for rinse and sanitize, or manually wash, rinse and sanitize dishes. Contact dishwasher contractor for repair.
  • 2790 - Repeat The indoor floor with the metal catch tray attached to the floor under the bread warmer, microwave, and small steam table does not meet the standard of: 1. smooth, durable and easily cleanable
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable
  • 2890 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat The following items are not maintained in good repair:Wall behind the dishwasher with large hole for pipeFRP Board in dishwashing area not sealedFRB board not continued under 3 compartment sink leaving unsealed edges and wall without smooth surface
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, including silk leaf vines and broken chair on top of 3 door refrigerator and other miscellaneous items throughout the facility.
    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:
Overall vast improvements in facility. Refrigerator repairs done for 3 door and lowboy refrigerators. Continue to closely monitor all holding equipment for potentially hazardous foods for adequate holding temperatures. Periodically validate unit thermometer readings with cooks thermometers. Facility cleaning and repairs done in many areas. Excess small shelving and most of facility excess material not needed for operation of restaurant removed. Dishwashing repairman due on 18 Jan 08 to ensure machine operating at correct temperatures. Any soiled tableware currently done in 3 compartment sink. Discussed importance of shift Certified Food Manager (CFM) maintaining oversight of critical processes and ensuring staff are trained in sanitation. Sanitation training handouts given for assistance with training. Ensure all training is documented in training chart. Develop and use temperature charts and cleaning schedules. Previously only one cooks thermometer in facility and not readily accessible. Additional thermometers ordered. Discussed importance of continual monitoring of potentially hazardous foods during different processes. Facility Approved to Reopen.

January 16, 2008 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0470 - Critical Unwrapped or uncovered foods in the prepartion refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Raw animal food ground beef, beef chunks, stored over ready-to-eat (RTE) foods in the 3 doof refrigerator and the preparation refrigeration units.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Different types of raw animal foods, ground beef, stored over whole pork,, etc, stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0480 - Squeeze bottles of oils etc. unlabeled.
    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 - In-use ice cream scoop stored in a glass of water, improperly stored between use.
    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.
  • 0560 - Bacon placed on paper towels to drain. Napkins in contact with food.
    Manager stated bread slices normally placed under bacon to drain. Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Repeat Wiping cloths improperly used. Dry soiled wiping cloths on side of food preparation counters etc. Used to wipe hands during food preparation.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0610 - Corrected During Inspection Food stored in a location next to the handwashing sink where it is subject to splash, dust or other contamination.
    Food moved at beginnning of inspection. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0800 - Critical The following food items noted not being adequately cooled to prevent the growth of harmful bacteriaBeef Gravy, 99 F, cooked in the morning, in 3 door refrigerator in deep containerGrits, 85 F, stored with about 6-7 inches deep grits in tall round container, in 3 door refrigerator, prepared in morningSausage Gravy, 62 F, stored in deep container, in 3 door refrigerator, prepared by morning cook
    Out of temperature foods voluntarily discarded during inspection. Ensure training is held for all staff. Morning cook is Certified Food Manager. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - The methods used for cooling were not adequate for the following foods identified as cooling:Stuffed peppers out on counter with wax paper and foil cover with internal temperature of 92 F, cooked 1 hour agoThe cabbage soup stored in the lowboy refrigerator, about 6-7 inches deep in deep round container, 66 F, prepared 2-3 hours ago.
    On site training held for methods to properly cool foods. Soup placed in shallow pan, and peppers, placed in freezer. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 2 - Critical Room where 3 door refrigerator over 100 F during inspection.
    High room temperatures causes refrigeration units to work harder to cool foods. Lower room temperature.
  • 0820 2 - Critical 3 door refrigerator overloaded with boxes of creamer and butter stored on top shelving, and stackes of sliced cheese, and lunch meat stacked on top shelf in front of unit blower. Improperly cooled or food that was not cooled stored in refrigerator.
    Ensure refrigeration units are properly loaded to allow for adequate air circulation, and cooling, keeping in mind proper storage to prevent cross contamination. Properly cool foods.
  • 0820 2 - Corrected During Inspection Critical Foods out of temperature in the 3 door refrigerator and the lowboy refrigerator, cold holding at improper temperatures.
    Out of temperature foods voluntarily discarded during the inspection. Thawing, in temperature foods moved to working refrigration units during the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in all refrigerators are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:Paper placemats used as liners on top of the preparation refrigerator now used as lowboy for food and storage on top of preparation areaRusty chest freezer lid with peeling paintCardboard boxes placed on floors as covers in front of the lowboy refrigerator
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1550 - The bread warmer is placed on a table, with the microwave stacked on the warmer, with a shelf about 2 inches above and a small steam table placed on shelf, not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Space equipment to allow access for cleaning along the sides, behind, and above.
  • 1570 - The door gaskets of the following equipment are damaged:Preparation refrigerator 3 door refrigeratorLowboy refrigerator
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:The out of temperature lowboy refrigeratorThe lowboy refrigerator with the door ajarThe out of temperature 3 door refrigerator
    Repair the refrigeration units to ensure food is maintained at 41 F or below for cold holding and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1580 - The cutting board for the food preparation refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1660 - Corrected During Inspection 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 100 F.
    Manually wash dishes. Machine may be used for rinse and sanitize, or manually wash, rinse and sanitize dishes. Contact dishwasher contractor for repair.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Soiled utensils stored with clean tableware in the preparation areaInside of the ice machineMixing bowls etc. stored in cabinet in dishwashing area
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Top of grease trapHood filtersFansPiping between dishwashing machine and 3 compartment sink
    Clean these surfaces now and routinely.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving on walls, bottles Containers in shelvingLower shelvingInsides of refrigeratorsRefrigerator gasketsOutsides of equipment, hot holding, refrigerators etc.Lower shelving
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical Preparation refrigerator food prep surface was not observed cleaned between different food preparaton tasks.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - The nonfood contact surface of the mop sink 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.
  • 2000 - Customer baskets and some miscellaneous material stored directly behind and beside the preparation area hand sink were observed stored unprotected.
    Store tableware in a clean sanitary area away from sinks splash or other contamination.
  • 2350 ii - Mop sink cold water with severe leaking. Mop sink hot water faucet not working.
    Plumbing systems and components shall be maintained in good repair.
  • 2790 - The badly worn carpet in the dining area does not meet the standard of 2. closely woven and easily cleanable carpet
    2. closely woven and easily cleanable carpet
  • 2790 - The indoor floor with the metal catch tray attached to the floor under the bread warmer, microwave, and small steam table does not meet the standard of: 1. smooth, durable and easily cleanable
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable
  • 2890 - Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat The following items are not maintained in good repair:Kitchen floor with several missing tilesWall behind the dishwasher with large hole for pipeFRP Board in dishwashing area not sealedFRB board not continued under 3 compartment sink leaving unsealed edges and wall without smooth surface
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The following items noted in need of cleaning:Floor in front of the lowboy (with cardboard on the floor due to water leaking on the floor when door is opened.Floor and walls behind and under the dishwashing machineAround the grill areaFloor in the ice machine roomWall under the 3 compartment sink
    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, including silk leaf vines and broken chair on top of 3 door refrigerator and other miscellaneous items throughout the facility.
    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.
  • 3330 - Critical Working containers of orange liquid not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Containers of spray cleaners stored in the dish area and the food preparation area are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Critical Wiping buckets made with bleach and soapy water tested well over 200 parts per million chlorine, being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Prepare and use cleaning buckets with hot soapy water for removal of food debris etc. Prepare and use sanitizing bucket with chlorine solution of 50 - 100 ppm chlorine, to meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Test solution to ensure proper concentration.
  • 3910 - Major refrigeration in facility not operating and maintaining food at 41 F or below.
    Facility to close in 2 hours. Facility may continue operating using 1 working preparation table and 2 reach in refrigerators. Facility is remain closed in the morning and not open until refrigeration is repaired and reinspection is done.
Comments:
Overall inadequate refrigeration due to overheated units. Do not open facility until units are repaired and facility is reinspected. Evening cook not training on taking food temperatures, and proper storage of foods in top of preparation refrigerator to ensure adequate cooling, or in food storage to prevent cross contamination. Inadequate sanitizing off food contact surfaces done. Inadequate or no cooling done for cooked foods. Ensure employee training is conducted for all basic sanitation. Recommend morning cook, also certified food manager, attend refresher certified food manager training. Contact EHS when refrigeration repaired and facility ready for re-opening inspection. No training chart established. Temperature charts not done. Cleaning schedule not created. Ensure training chart is established and created with ongoing sanitation training documented. Create and use a cleaning schedule. Temperature charts previously suggested. Create and used a temperature chart checking units and 1 refrigerated food temperature no less than every 4 hours to ensure adequate cold holding. Check and record cooling temperatures as well as final cook and reheating temperatures.

September 25, 2007 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0480 - Unlabeled food containers (dry ingredients).
    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 (scoop handles observed in dry ingredients).
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Repeat Star Metal and Delfield refrigeration units cold holding at improper temperatures (temperatures observed at 52 F/48 F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0820 - Critical Bacon hot holding at improper temperatures (partially cooked bacon stored at room temperature).
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. *Only fully cooked bacon (low in moisture) can be stored at room temperature.
  • 1080 - Several equipment panels observed missing.
    Replace panels. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1100 - The food contact surfaces of some utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Coffee machine was observed in a state of disrepair and damaged (leak observed).
    Repair the coffee machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. *Repair order has been placed.
  • 1570 - End caps observed missing from some spatula handles; condition prevents necessary maintenance and easy cleaning.
    Replace the end caps or spatulas to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Repeat The door gaskets of the True freezer is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1750 - Manufacturer containers/lids were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers/lids for food storage. Provide approved reusable food storage containers/lids designed for your food storage needs.
  • 1770 A - Critical Some utensils were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BevAir Display refrigeratorDoor gaskets (freezer/refrigerator units)Kenmore freezer (interior and exterior)Filters (ventilation hood filters)Chemical storage shelf (warewash area)Arctic Air unit (interior)Ice machine/filters (exterior)Ice shute (soda dispenser)Prep tablesBaseboards.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Ice machine observed with visible accumulations of soil and debris.
    Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food (inclusive of ice) in storage.
  • 3170 - Some floor tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors (under and behind equipment and shelving) noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3260 - Employees' personal items observed stored with food or food items.
    Employees should use a designated area for storing personal items located away from food/food items.
  • 3290 - Maintenance tools/supplies noted to be stored in such a way that it is contaminating other maintenance tools/floor surfaces.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Notes:Repair refrigeration units so that they maintain the proper temperature of 41 F or below; Ensure that proper training of new employees is conducted and documented (review proper personal hygiene procedures); Revise and maintain cleaning schedules and temperature logs immediately. Employee scheduled to register for Certified Food Manager's course-this establishment is required to have at least 2 Certified Food Managers. *Designate/enforce an area for smoking outside of kitchen (cigarette butts observed in kitchen trash can). Detail cleaning recommended. Correct violations.

May 16, 2007 (Routine)



Violations:
  • 0820 - Critical Star Metal lowboy refrigeration unit is cold holding at improper temperatures (observed at 70 F).
    Repair unit and relocate potentially hazardous foods to a refrigeration unit that is capable of maintaining food storage at 41F or below. Note: Repair order for unit has been placed.
  • 2020 - Cooking utensils (i.e. spatulas, etc.) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen and warewash area hand sinks).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Overall food management and sanitation is good. Great improvements observed. Note: Continue to monitor lowboy unit temperatures and maintain temperature logs. If any unit does not maintain a required temperature of 41 F or below, relocate potentially hazardous foods to units that cold hold at 41 F or below.

February 02, 2007 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. CASES OF OIL.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the CHEST 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 - Door gaskets are damaged.
    GASKETS ARE ON ORDER.
  • 2790 - The indoor floor material located IN THE MOPSINK ROOM does not meet the standard of: smooth, durable and easily cleanable.
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Comments:
Wash temperature of the dish machine read 122*F and sanitizer was 100 PPM. All lighting requirements have been met. Replace globes under the hood. Maintain training logs. Health Permit issued. Facility may open.

January 26, 2007 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to demonstrate knowledge (i.e. unaware of what proper sanitizer concentration should read for chlorine, unaware of mechanical dishwasher not operating according to regulations/data plate, etc.)
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Bowls/cups or utensil without handle used to dispense some dry ingredients.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Unlabeled food containers-dry ingredient containers and "water" bottle in dry storage areas.
    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 (some scoop handles observed in dry ingredient products).
    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.
  • 0610 - Containers of chemicals stored on the floor or food stored less than 6" above the floor.
    Elevate chemical storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - Equipment hose stored with clean tableware (warewash area).
    Protect food contact surfaces from miscellaneous sources of contamination.
  • 1060 - Repeat The nonfood contact surfaces of the 2 X 4 wood surfaces throughout the kitchen area and the bulletin board (dry storage) are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. NOTE: Bulletin board may be relocated to a non-food area.
  • 1100 - Repeat The food contact surfaces of knife handles, some plates, plastic containers, knife blade (tip), and hand strainer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace these items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (i.e. chlorine and/or quaterinary ammonium).
    Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat The door gaskets of two (2) cooling units are damaged.
    Replace the door gaskets in accordance with the manufacturer's specifications. NOTE: Gaskets are on order.
  • 1570 - Repeat Wooden shelf (dishwashing area) was observed in a state of disrepair and damaged.
    Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1580 - The large cutting board along the food prep counter (in warewashing area) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1660 - Repeat The wash and rinse temperatures 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 100-105 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration-no sanitizer observed on tableware after operating the mechanical dishwasher; however, sanitizer was observed in its original container connected to dishwasher unit.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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. *Chlorine must read 50 ppm.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Knife bladeStrainer
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Fryer surfaces/compartments
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bev Air Display refrigeratorBread baskets/shelfCan opener holsterUtensil storage container
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Equipment food contact surfaces of the meat slicer was not observed cleaned between uses-an accummulation of food debris observed during visit.
    Clean food contact surfaces of equipment between and after uses to prevent cross contamination.
  • 1860 - Improper set-up of the three-compartment sink-(food debris observed dumped in rinse compartment ).
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2000 - Clean serving plates and bowls were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2280 - Critical There is no handwash lavatory at the warewash station preventing routine handwashing by dishwasher.
    Install an additional handwash lavatory at this location to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the ventilation hood (observed at 36 foot candles).
    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
  • 3180 - Repeat Wall and floor surfaces noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3260 - Employees are not provided with nor using a designated area to store personal items (clothing, purses, and haircare products observed stored with food, inclusive of drinks).
    Employees in the establishment should have and use a designated area for personal items-located away from foods.
  • 3340 - Critical Repeat Containers of chemicals (i.e. detergent) are not properly stored to prevent the contamination of food.
    Containers of chemicals must be located in an area that is not above or alongside food, equipment, utensils, linens or single service items.
  • 3380 - Critical Food contact surfaces (tableware run through mechanical dishwasher) was not sanitized.
    Ensure that all food contact surfaces are properly sanitized.
  • 3460 - Critical Employee medicines are improperly stored (observed stored with food).
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Properly store dry, clean wiping cloths on clean surfaces only. Lighting requirements met in the warewash area-50 fc and food prep area-73 fc. Must establish and provide training logs documenting all training of staff; Certified Food Managers (CFM) (2) are currently registered for the February Recertification Class-Health Department. Recommend owner enroll in a CFM course or hire an additional CFM. Establishment currently operating without a valid permit; Establishment requested to close per Health Department. Not allowed to reopen until permit is issued. Issuance of a permit will be based on an acceptable inspection.

November 21, 2006 (Routine)



Violations:
  • 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Food (dry ingredients on milk crates) and chemicals (in mop room and under dishwasher) stored on the floor or stored less than 6" above the floor.
    Elevate food and chemical storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (Coffee station)
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1060 - The nonfood contact surfaces of the contact paper (on prep table shelf), exposed wood surfaces (wait station countertop), cardboard used as shelving support (in Kenmore freezer), and wood (used to support wall shelving) are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surfaces of some chipped serving plates and rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the tableware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Repeat Temperature guage on mechanical dishwasher was observed in a state of disrepair.
    Repair the temperature guage to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises (old refrigerator racks).
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - Repeat The door gaskets of the Star Metal cooler, True freezer, and Delfield cooler are damaged.
    Replace the door gaskets in accordance with the manufacturer's specifications.
  • 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 observed is 97 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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Oven (Cadco).
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Coffee station countertopDoor gaskets (Bev Air low boy refrigerator)
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Meat slicer was observed soiled with an accummulation of food debris.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1960 - Repeat Cups at the wait station 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 service items observed stored on floor or less than six inches above floor. (Box of napkins)
    Store single service items on approved shelving that is at least six inches above the floor.
  • 3080 - Repeat Less than 50 foot candles of light were noted in the food prep/dishwashing areas and under the ventilation hood. *Observed 30 fc (prep area), 20 fc (dishwasher area), and 19 fc (ventilation hood).
    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 - Light fixture located in the mop room is not in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under/behind equipment (i.e. fryers) and some wall surfaces noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides (Bug Out).
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Fire Marshall notified about extension cord use in kitchen. Correct violations immediately. Establishment is currently operating without a valid permit due to change of ownership. Permit not recommended at this time. A Notice of Violation (N.O.V.) will be issued.

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