Nottoway Restaurant, 20316 Boydton Plank Road, Warfield, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Nottoway Restaurant
Address: 20316 Boydton Plank Road, Warfield, Virginia
Total inspections: 10
Last inspection: Mar 19, 2009

Restaurant representatives - add corrected or new information about Nottoway Restaurant, 20316 Boydton Plank Road, Warfield, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3180 - Repeat Floor beneath cooking equipment & back deck area noted in need of cleaning.March 19, 2009Follow-up01Details / Comments
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0550 - In-use utensils improperly stored between use.
  • 0570 - Wiping cloths improperly stored between use.
  • 0790 - Improper methods used to thaw chicken.
  • 0820 A 2 - Critical Foods on salad bar cold holding at improper temperatures
  • 1320 - There was no temperature measuring device located in several refrigerator units.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood.
  • 3180 - Repeat Floor beneath cooking equipment & back deck area noted in need of cleaning.
February 12, 2009Routine36Details / Comments
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed box of ground veal over cabbage in walk-in and containers of raw chicken over package of cooked sausage in reach-in refrigerator.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken livers, beef, seafood & ground beef stored sitting on top of each other.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) slaw, strings beans and macaroni & cheese in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the ceiling, walls & fan guards in the upstairs walk-in refrigerator and interior of dishwasher has accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, utensils, etc. being washed in 3 compartment sink.
  • 1960 - Repeat Pots, pans, stirring utensils, etc. were observed cloth-dried rather than air-dried after cleaning.
  • 2750 - Repeat Refuse containers at back door are soiled and have an accumulation of debris.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door observed standing open.
  • 3180 - Repeat Back deck and floor under cooking equipment noted in need of cleaning.
August 21, 2007Routine45Details / Comments
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf beneath microwave and inside of ice cream freezer.
  • 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment and tables holding grills has accumulations of grime and debris.
  • 2000 - Repeat Clean pots and pans were observed stored with the food-contact surface facing upward.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door and screen door standing open.
  • 3170 - Repeat Floor and ceiling in small storage room next to break room, and wall in bread room is not maintained in good repair
  • 3180 - Repeat Wall between 3 compartment sink & dishwasher, in room outside of the upstairs walk-in refrigerator, the floor beneath cooking equipment, and the wooden back door and casing noted in need of cleaning.
May 11, 2006Follow-up06Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed meats stored above and beside of vegetables and RTE foods. Also observed foods in uncovered containers.
  • 0480 - Unlabeled food containers of flour and sugar in the bread room.
  • 0550 - In-use utensils improperly stored between use. Observed serving spoons sitting in container of dirty water on counter.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed food on floor in upstairs walk-in and in walk-in freezer. Also observed box of ketchup on floor under storage shelf.
  • 0820 - Critical Repeat Meats in the refrigerated meat drawers and eggs sitting on counter cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) slaw, butter beans, etc. in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the pie refrigerator and the refrigerator in the bread room.
  • 1570 - Repeat Refrigerated meat drawers were observed in a state of disrepair and damaged.
  • 1750 - Manufacturer containers were observed reused for the storage of yeast.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: potato peeler and prep sink downstairs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: outside of pot
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of drawers in table next to steam table, shelf beneath microwave, inside of ice cream freezer, and inside of drawers and cabinets in waitress area.
  • 1780 - Critical Repeat Surfaces of the ice machine next to the walk-in was in contact with non-potentially hazardous food items that were observed soiled with accumulations of mold.
  • 1790 - The cavity of the microwave oven in the waitress area is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment, tables holding grills, top of stoves, hood in bread room, chairs in bread room, underside of shelf at toaster and outside of dishwasher has accumulations of grime and debris.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: serving spoons
  • 1960 - Serving spoons were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
  • 2750 - Repeat Refuse containers on the back deck of the establishment are soiled an have an accumulation of debris.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door and screen door standing open.
  • 3170 - Repeat Floor and ceiling in small storage room next to break room, and wall in bread room is not maintained in good repair
  • 3180 - Repeat Wall beneath pot rack, at handsink, behind toaster, between 3 compartment sink & dishwasher, at prep counter along wall to basement, outside of both walk-in refrigerators and at potato peeler, and the floor beneath cooking equipment, beneath dishwasher, the wooden back door and casing and the deck outside of back door noted in need of cleaning.
April 18, 2006Routine716Details / Comments
  • 1570 - Repeat Top drawer to the refrigerated meat drawers were observed in a state of disrepair and damaged.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 1800 - Repeat The nonfood contact surfaces of the sides of hood in the bread room, sides of ovens in bread room, and underside of shelf above the toaster have accumulations of grime and debris.
  • 3170 - Repeat Floor beneath cooking equipment and wall in bread room is not maintained in good repair
  • 3180 - Repeat Walls behind ovens in the bread room, wall outside of upstairs walk-in, wall at dishwasher area, wall beneath pot rack near back door and the wooden back door and casing noted in need of cleaning.
March 24, 2005Follow-up05Details / Comments
  • 0470 A 4 - Repeat Food was observed stored in several refrigerator units without being in covered containers.
  • 0610 - Repeat Food stored on the floor in the walk-in freezer.
  • 0820 - Critical Raw shell eggs sitting on counter in bread room and food prep area cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration units were not properly dated for disposition after opening.
  • 1060 - Repeat The nonfood contact surface of several wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1080 - Repeat The cracked wooden rolling pins are not designed and constructed to be durable.
  • 1320 - Repeat There was no temperature measuring device located in the downstairs walk-in refrigerator.
  • 1570 - Repeat Doors on the oven in the bread room and top drawer to the refrigerated meat drawers were observed in a state of disrepair and damaged.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: potato peeler, toaster, and the refrigerated meat drawers.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bread pans
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of all refrigeration units including walk-ins, inside of ice cream freezer, and shelves in bread room .
  • 1780 - Critical Repeat Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 1790 - Repeat The food contact equipment surface of the ovens is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surfaces of the sides of hood in the bread room, sides of ovens in bread room, dough mixer stand, sides of all cooking equipment in the cooking line, underside of the shelves above the stoves, undersides of all deep fryers, sides of steam table, underside of shelf above the toaster, door gaskets on the prep refrigerator and the small refrigerator in the bread room, portable fans in the kitchen, fan guards in walk-in refrigerators, and outside of dishwasher doors have accumulations of grime and debris.
  • 2190 - Repeat Water from the handwashing sink in the kitchen was measured at a temperature less than 110F. No hot water.
  • 2640 - Repeat The refuse containers located outside the establishment are missing their covers.
  • 2740 - Repeat Trash and debris were observed adjacent to the refuse containers outside the facility.
  • 2750 - Repeat Refuse containers throughout the establishment are soiled and have an accumulation of debris.
  • 2760 - Uncovered refuse containers are stored overnight outside the back door of the kitchen causing an attractant to pests.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around door and torn screen.
  • 3170 - Repeat Floor beneath cooking equipment and ceiling in the dishwashing area is not maintained in good repair
  • 3180 - Repeat Walls around counter in the bread room, floor beneath ovens in bread room, wall behind dough mixer stand, windows in dough room, floor beneath cooking equipment in the cooking line, wall outside of upstairs walk-in, floor beneath dishwasher, pipes beneath dishwasher and both 3 compartment sinks, wall at dishwasher area, window at handwash sink, wall at the handwash sink, wall behind potato peeler, and the wooden back door and casing noted in need of cleaning.
February 14, 2005Follow-up418Details / Comments
  • 0470 A 4 - Corrected During Inspection Food was observed stored in several refrigerator units without being in covered containers.
  • 0610 - Food stored on the floor in the walk-in freezer.
  • 0820 - Critical Foods on salad bar cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration units were not properly dated for disposition after opening.
  • 1060 - The nonfood contact surface of several wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1080 - The cracked wooden rolling pins are not designed and constructed to be durable.
  • 1320 - There was no temperature measuring device located in the downstairs walk-in refrigerator.
  • 1570 - Doors on the oven in the bread room and top drawer to the refrigerated meat drawers were observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: potato peeler, toaster, and the refrigerated meat drawers.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bread pans
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves and interior of all refrigeration units including walk-ins, inside of ice cream freezer, and shelves in bread room .
  • 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 1790 - The food contact equipment surface of the ovens is observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surfaces of the sides of hood in the bread room, sides of ovens in bread room, dough mixer stand, sides of all cooking equipment in the cooking line, underside of the shelves above the stoves, hood filters/louvers above the cooking line, undersides of all deep fryers, sides of steam table, underside of shelf above the toaster, door gaskets on the prep refrigerator and the small refrigerator in the bread room, portable fans in the kitchen, fan guards in both walk-in refrigerators, and outside of dishwasher doors have accumulations of grime and debris.
  • 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F. No hot water.
  • 2640 - The refuse containers located outside the establishment are missing their covers.
  • 2740 - Trash and debris were observed adjacent to the refuse containers outside the facility.
  • 2750 - Refuse containers throughout the establishment are soiled and have an accumulation of debris.
  • 2760 - Refuse containers are stored full overnight outside the back door of the kitchen causing an attractant to pests.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around door and torn screen.
  • 3020 - Corrected During Inspection Soap dispenser was covered with a plastic bag at the handwashing sink in the kitchen.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing sink.
  • 3170 - Floor beneath cooking equipment and ceiling in the dishwashing area is not maintained in good repair
  • 3180 - Walls around counter in the bread room, floor beneath ovens in bread room, wall behind dough mixer stand, windows in dough room, floor beneath cooking equipment in the cooking line, wall outside of upstairs walk-in, floor beneath dishwasher, pipes beneath dishwasher and both 3 compartment sinks, wall at dishwasher area, window at handwash sink, wall at the handwash sink, wall behind potato peeler, and the wooden back door and casing noted in need of cleaning.
January 04, 2005Routine420Details / Comments
  • 0480 - Unlabeled food containers in biscuit prep area.
  • 0550 - In-use utensils improperly stored between use.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Deli Meats in the refrigeration unit was not properly dated for disposition after opening.
  • 1080 - The following equipment is not designed and constructed to be durable: Damaged Wooden Rolling Pins, Damaged Knife Handle.
  • 1510 - The certified food manager could not provide a food temperature measuring device.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Metal Cooking Pots & Pans, Toastmaster Toaster.
  • 1770 - Critical The following food contact areas were observed to have accumulations of grease and/or food residue: Shelves in the Biscuit Prep Area.
  • 1770 - Critical The following nonfood contact areas were observed to have accumulations of grease and/or food residue: Bottom of shelves above steam table, Bottom of shelves above stove tops, Bread warmer door hinges, Walk-In Refrigerator (upstairs & downstairs) walls, floors, ceilings, and cooling units.
  • 1780 - Critical Repeat Food contact surfaces of the Can Opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1790 - The food contact equipment surface of the oven compartments are observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the Sides of the Cooking Equipment, and a Portable Air Fan had accumulations of grime and debris.
  • 2740 - Repeat Trash and litter were observed adjacent to the grease barrels outside the facility.
  • 2890 - Light bulbs in the following locations were observed not shielded, coated, or otherwise shatter-resistent: Biscuit Prep Area, Main Food Prep Area, Downstairs Food Prep Area, and Walk-In Freezer.
  • 3180 - Metal stairway, and wall behind 3-compartment sink noted in need of cleaning.
January 06, 2003Routine39Details / Comments
  • 0480 - Unlabeled food containers in biscuit prep area.
  • 0550 - In-use utensils improperly stored between use.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Deli Meats in the refrigeration unit was not properly dated for disposition after opening.
  • 1080 - The following equipment is not designed and constructed to be durable: Damaged Wooden Rolling Pins, Damaged Knife Handle.
  • 1510 - The certified food manager could not provide a food temperature measuring device.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Metal Cooking Pots & Pans, Toastmaster Toaster.
  • 1770 - Critical The following food contact areas were observed to have accumulations of grease and/or food residue: Shelves in the Biscuit Prep Area.
  • 1770 - Critical The following nonfood contact areas were observed to have accumulations of grease and/or food residue: Bottom of shelves above steam table, Bottom of shelves above stove tops, Bread warmer door hinges, Walk-In Refrigerator (upstairs & downstairs) walls, floors, ceilings, and cooling units.
  • 1780 - Critical Repeat Food contact surfaces of the Can Opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1790 - The food contact equipment surface of the oven compartments are observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the Sides of the Cooking Equipment, and a Portable Air Fan had accumulations of grime and debris.
  • 2740 - Repeat Trash and litter were observed adjacent to the grease barrels outside the facility.
  • 2890 - Light bulbs in the following locations were observed not shielded, coated, or otherwise shatter-resistent: Biscuit Prep Area, Main Food Prep Area, Downstairs Food Prep Area, and Walk-In Freezer.
  • 3180 - Metal stairway, and wall behind 3-compartment sink noted in need of cleaning.
January 06, 2003Routine39Details / Comments

March 19, 2009 (Follow-up)



Violation: 3180 - Repeat Floor beneath cooking equipment & back deck area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 12, 2009 (Routine)



Violations:
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0450 - Corrected During Inspection 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.
  • 0550 - In-use utensils 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 135F.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Improper methods used to thaw chicken.
    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
  • 0820 A 2 - Critical Foods on salad bar cold holding at improper temperatures
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Have unit serviced.
  • 1320 - There was no temperature measuring device located in several refrigerator units.
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor beneath cooking equipment & back deck area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Sanitizer in dishwasher at an acceptable level. Food thermometer available.

August 21, 2007 (Routine)



Violations:
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. -- Discussed with PIC.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed box of ground veal over cabbage in walk-in and containers of raw chicken over package of cooked sausage in reach-in refrigerator.
    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 stored in such a manner that may cause cross contamination. Observed chicken livers, beef, seafood & ground beef stored sitting on top of each other.
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) slaw, strings beans and macaroni & cheese in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - The nonfood contact surface of the ceiling, walls & fan guards in the upstairs walk-in refrigerator and interior of dishwasher 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.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, utensils, etc. being washed in 3 compartment sink.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - Repeat Pots, pans, stirring utensils, etc. were observed cloth-dried rather than air-dried after cleaning.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 2750 - Repeat Refuse containers at back door are soiled and have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door observed standing open.
    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. Keep back door closed.
  • 3180 - Repeat Back deck and floor under cooking equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Food thermometer calibrated during inspection.

May 11, 2006 (Follow-up)



Violations:
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf beneath microwave and inside of ice cream freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment and tables holding grills 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 - Repeat Clean pots and pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door and screen door standing open.
    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. If wooden back door is open, screen door must be closed.
  • 3170 - Repeat Floor and ceiling in small storage room next to break room, and wall in bread room 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 Wall between 3 compartment sink & dishwasher, in room outside of the upstairs walk-in refrigerator, the floor beneath cooking equipment, and the wooden back door and casing 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.

April 18, 2006 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed meats stored above and beside of vegetables and RTE foods. Also observed foods in uncovered containers.
    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. Also store foods wrapped or in covered containers.
  • 0480 - Unlabeled food containers of flour and sugar in the bread room.
    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 utensils improperly stored between use. Observed serving spoons sitting in container of dirty water on counter.
    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 is cleaned at a frequency necessary to preclude accumulations of food debris.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed food on floor in upstairs walk-in and in walk-in freezer. Also observed box of ketchup on floor under storage shelf.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Repeat Meats in the refrigerated meat drawers and eggs sitting on counter cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.Have unit serviced. -- Manager immediately moved meats to another refrigerator.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) slaw, butter beans, etc. in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the pie refrigerator and the refrigerator in the bread room.
    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 - Repeat Refrigerated meat drawers were observed in a state of disrepair and damaged.
    Repair the meat drawers 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 meat drawers, replace unit with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers were observed reused for the storage of yeast.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: potato peeler and prep sink downstairs.
    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: outside of pot
    Clean and sanitize these surfaces for food contact. Discard carbonized pans due to lack of cleanability.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of drawers in table next to steam table, shelf beneath microwave, inside of ice cream freezer, and inside of drawers and cabinets in waitress area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Surfaces of the ice machine next to the walk-in was in contact with non-potentially hazardous food items that were observed soiled with accumulations of mold.
    Clean the surface of ice machine at any time when contamination may have occurred, or per manufacturer specifications to prevent the growth of mold.
  • 1790 - The cavity of the microwave oven in the waitress area is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment, tables holding grills, top of stoves, hood in bread room, chairs in bread room, underside of shelf at toaster and outside of dishwasher 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.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: serving spoons
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 1960 - Serving spoons were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2750 - Repeat Refuse containers on the back deck of the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door and screen door standing open.
    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.
  • 3170 - Repeat Floor and ceiling in small storage room next to break room, and wall in bread room 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 Wall beneath pot rack, at handsink, behind toaster, between 3 compartment sink & dishwasher, at prep counter along wall to basement, outside of both walk-in refrigerators and at potato peeler, and the floor beneath cooking equipment, beneath dishwasher, the wooden back door and casing and the deck outside of back door 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.

March 24, 2005 (Follow-up)



Violations:
  • 1570 - Repeat Top drawer to the refrigerated meat drawers were observed in a state of disrepair and damaged.
    Repair the meat 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. If unable to repair the meat drawers, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1800 - Repeat The nonfood contact surfaces of the sides of hood in the bread room, sides of ovens in bread room, and underside of shelf above the toaster 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.
  • 3170 - Repeat Floor beneath cooking equipment and wall in bread room 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 behind ovens in the bread room, wall outside of upstairs walk-in, wall at dishwasher area, wall beneath pot rack near back door and the wooden back door and casing 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.

February 14, 2005 (Follow-up)



Violations:
  • 0470 A 4 - Repeat Food was observed stored in several refrigerator units without being in covered containers.
    Store food in packages, covered containers, or wrappings.
  • 0610 - Repeat Food stored on the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Raw shell eggs sitting on counter in bread room and food prep area cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration units were 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.
  • 1060 - Repeat The nonfood contact surface of several wooden shelves 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. Repaint shelves.
  • 1080 - Repeat The cracked wooden rolling pins are 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.
  • 1320 - Repeat There was no temperature measuring device located in the downstairs walk-in refrigerator.
    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 - Repeat Doors on the oven in the bread room and top drawer to the refrigerated meat drawers were observed in a state of disrepair and damaged.
    Repair the oven and meat 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. If unable to repair the oven or meat drawers, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: potato peeler, toaster, and the refrigerated meat drawers.
    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: bread pans
    Clean and sanitize these surfaces for food contact. Discard carbonized pans due to lack of cleanability.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of all refrigeration units including walk-ins, inside of ice cream freezer, and shelves in bread room .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
  • 1790 - Repeat The food contact equipment surface of the ovens is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of all ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surfaces of the sides of hood in the bread room, sides of ovens in bread room, dough mixer stand, sides of all cooking equipment in the cooking line, underside of the shelves above the stoves, undersides of all deep fryers, sides of steam table, underside of shelf above the toaster, door gaskets on the prep refrigerator and the small refrigerator in the bread room, portable fans in the kitchen, fan guards in walk-in refrigerators, and outside of dishwasher doors 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.
  • 2190 - Repeat Water from the handwashing sink in the kitchen was measured at a temperature less than 110F. No hot water.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2640 - Repeat The refuse containers located outside the establishment are missing their covers.
    Replace the missing covers of the outside refuse containers with ones that are a tight fit.
  • 2740 - Repeat Trash and debris were observed adjacent to the refuse containers outside the facility.
    The refuse container storage area is to be maintained clean and sanitary.
  • 2750 - Repeat Refuse containers throughout the establishment are soiled and have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2760 - Uncovered refuse containers are stored overnight outside the back door of the kitchen causing an attractant to pests.
    Discontinue the practice of leaving partially filled and/or full refuse containers overnight. Need to be emptied frequently and covered.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around door and torn screen.
    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.
  • 3170 - Repeat Floor beneath cooking equipment and ceiling in the dishwashing area 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 around counter in the bread room, floor beneath ovens in bread room, wall behind dough mixer stand, windows in dough room, floor beneath cooking equipment in the cooking line, wall outside of upstairs walk-in, floor beneath dishwasher, pipes beneath dishwasher and both 3 compartment sinks, wall at dishwasher area, window at handwash sink, wall at the handwash sink, wall behind potato peeler, and the wooden back door and casing noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Staff commented that they have been too busy to clean.

January 04, 2005 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Food was observed stored in several refrigerator units without being in covered containers.
    Store food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Foods on salad bar cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Per manager - been having trouble with unit & a new compressor was put on this morning.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration units were 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.
  • 1060 - The nonfood contact surface of several wooden shelves 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. Repaint shelves.
  • 1080 - The cracked wooden rolling pins are 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.
  • 1320 - There was no temperature measuring device located in the downstairs walk-in refrigerator.
    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 - Doors on the oven in the bread room and top drawer to the refrigerated meat drawers were observed in a state of disrepair and damaged.
    Repair the oven and meat 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. If unable to repair the oven or meat drawers, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: potato peeler, toaster, and the refrigerated meat drawers.
    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: bread pans
    Clean and sanitize these surfaces for food contact. Discard carbonized pans due to lack of cleanability.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves and interior of all refrigeration units including walk-ins, inside of ice cream freezer, and shelves in bread room .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
  • 1790 - The food contact equipment surface of the ovens is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of all ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surfaces of the sides of hood in the bread room, sides of ovens in bread room, dough mixer stand, sides of all cooking equipment in the cooking line, underside of the shelves above the stoves, hood filters/louvers above the cooking line, undersides of all deep fryers, sides of steam table, underside of shelf above the toaster, door gaskets on the prep refrigerator and the small refrigerator in the bread room, portable fans in the kitchen, fan guards in both walk-in refrigerators, and outside of dishwasher doors 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.
  • 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F. No hot water.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2640 - The refuse containers located outside the establishment are missing their covers.
    Replace the missing covers of the outside refuse containers with ones that are a tight fit.
  • 2740 - Trash and debris were observed adjacent to the refuse containers outside the facility.
    The refuse container storage area is to be maintained clean and sanitary.
  • 2750 - Refuse containers throughout the establishment are soiled and have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2760 - Refuse containers are stored full overnight outside the back door of the kitchen causing an attractant to pests.
    Discontinue the practice of leaving partially filled and or full refuse containers overnight. Need to be emptied frequently and covered.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around door and torn screen.
    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.
  • 3020 - Corrected During Inspection Soap dispenser was covered with a plastic bag at the handwashing sink in the kitchen.
    Hand soap must be provided and easily accessible 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 - Corrected During Inspection No disposable towels were provided at the hand washing sink.
    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
  • 3170 - Floor beneath cooking equipment and ceiling in the dishwashing area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walls around counter in the bread room, floor beneath ovens in bread room, wall behind dough mixer stand, windows in dough room, floor beneath cooking equipment in the cooking line, wall outside of upstairs walk-in, floor beneath dishwasher, pipes beneath dishwasher and both 3 compartment sinks, wall at dishwasher area, window at handwash sink, wall at the handwash sink, wall behind potato peeler, and the wooden back door and casing 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.

January 06, 2003 (Routine)



Violations:
  • 0480 - Unlabeled food containers in biscuit prep area.
    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 utensils 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Deli Meats 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.
  • 1080 - The following equipment is not designed and constructed to be durable: Damaged Wooden Rolling Pins, Damaged Knife Handle.
    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.
  • 1510 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Metal Cooking Pots & Pans, Toastmaster Toaster.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical The following food contact areas were observed to have accumulations of grease and/or food residue: Shelves in the Biscuit Prep Area.
    Clean and sanitize the areas used for food contact surfaces.
  • 1770 - Critical The following nonfood contact areas were observed to have accumulations of grease and/or food residue: Bottom of shelves above steam table, Bottom of shelves above stove tops, Bread warmer door hinges, Walk-In Refrigerator (upstairs & downstairs) walls, floors, ceilings, and cooling units.
    Clean and maintain the nonfood contact surfaces.
  • 1780 - Critical Repeat Food contact surfaces of the Can Opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of Can Opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1790 - The food contact equipment surface of the oven compartments are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven compartments to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surface of the Sides of the Cooking Equipment, and a Portable Air Fan had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2740 - Repeat Trash and litter were observed adjacent to the grease barrels outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - Light bulbs in the following locations were observed not shielded, coated, or otherwise shatter-resistent: Biscuit Prep Area, Main Food Prep Area, Downstairs Food Prep Area, and Walk-In Freezer.
    Shield light bulbs with plastic sleeves and end-caps, or replace light bulbs with coated or shatter-resistent bulbs.
  • 3180 - Metal stairway, and wall behind 3-compartment sink 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.

January 06, 2003 (Routine)



Violations:
  • 0480 - Unlabeled food containers in biscuit prep area.
    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 utensils 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Deli Meats 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.
  • 1080 - The following equipment is not designed and constructed to be durable: Damaged Wooden Rolling Pins, Damaged Knife Handle.
    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.
  • 1510 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Metal Cooking Pots & Pans, Toastmaster Toaster.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical The following food contact areas were observed to have accumulations of grease and/or food residue: Shelves in the Biscuit Prep Area.
    Clean and sanitize the areas used for food contact surfaces.
  • 1770 - Critical The following nonfood contact areas were observed to have accumulations of grease and/or food residue: Bottom of shelves above steam table, Bottom of shelves above stove tops, Bread warmer door hinges, Walk-In Refrigerator (upstairs & downstairs) walls, floors, ceilings, and cooling units.
    Clean and maintain the nonfood contact surfaces.
  • 1780 - Critical Repeat Food contact surfaces of the Can Opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of Can Opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1790 - The food contact equipment surface of the oven compartments are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven compartments to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surface of the Sides of the Cooking Equipment, and a Portable Air Fan had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2740 - Repeat Trash and litter were observed adjacent to the grease barrels outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - Light bulbs in the following locations were observed not shielded, coated, or otherwise shatter-resistent: Biscuit Prep Area, Main Food Prep Area, Downstairs Food Prep Area, and Walk-In Freezer.
    Shield light bulbs with plastic sleeves and end-caps, or replace light bulbs with coated or shatter-resistent bulbs.
  • 3180 - Metal stairway, and wall behind 3-compartment sink 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.

Nottoway Restaurant respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Nottoway Restaurant to others? (optional)
  
Add photo of Nottoway Restaurant (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.