NubJones ALF, 2536 E. Washington St., Suffolk, VA - Restaurant inspection findings and violations

January 28, 2009 (Routine)

Violations:

• 0450 - Critical Coffee cups used as scoops to dispense dry goods from bulk dry goods dispensers.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0490 - Critical Whole raw shell eggs are used in the preparation of scrambled eggs for this Highly Susceptible Population (HSP).
  Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time.
• 0550 - Corrected During Inspection Dispensing scoops stored in dry goods with handles resting in product.
  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.
• 0960 1 - Corrected During Inspection Critical Glass coffee cup used as a scoop for dispensing bulk dry goods has a large chip on the rim and a crack down the side of the cup.
  Replace the glass coffee cup with an approved dry goods scoop with a handle made of an approved material that is safe to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 0960 2 - Corrected During Inspection A 2" wooden paintbrush is used as a basting brush for ribs.
  Replace the 2" wooden paintbrush with an approved food grade culinary brush that permits easy cleaning and prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food. Brush was disposed of during inspection.
• 1570 - Bottom of upright freezer is damaged and collecting food particles and debris.
  Repair the bottom of the freezer 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 bottom of the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical - "Clean" pans stored beneath prep table contained food debris not removed by the wash, rinse, and sanitize procedure. They were also greasy to the touch and had a heavy carbon build-up. - Interior panel of the ice machine has slime mold on it. - Untensil tray, beneath stainless steel work tables, contains dried on food debris.
  - Pans were immediately removed from bottom shelf and placed in the 3-compartment sink for cleaning. - Dump ice from the ice machine and wash, rinse, and sanitize all parts of the ice machine, including mechanical parts that make the ice. - Utensil tray was immediately cleaned.
• 1800 - - The nonfood contact surface of the SPICE SHELF has accumulations of grime and debris. - The gray roll cart has an accumulation of crumbs and food debris. - Accumulation of blood in freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization. Also, pans were not inverted to allow for drainage of water from pan and to protect the food contact surfaces.
  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 - Corrected During Inspection Paper products observed stored on the floor of the storeroom.
  Store all paper products in the original protective package 6" off of floor surfaces to protect from contamination until used.
• 2350 ii - The first sink of the 3-compartment sink is not draining.
  Plumbing systems and components shall be maintained in good repair.
• 3030 - No disposable towels or soap were provided at the hand washing sink in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot-candles of light was noted in the stove/grill area and over the food preparation table. Less than 10 footcandles of light over the 3-compartment sink area. No light source at all in the converted walk-in units now used for dry goods storage. (Less than 10 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. Provide lighting intensity of 20 foot-candles in buffet areas, reach-ins, coutnter coolers, utensil storage, handwashing, warewashing, and toilet areas. Provide 10 foot-candles of light in walk-in and dry storage areas.
• 3170 - - Ceiling over the food preparation area is in poor repair as a result of a roof leak. - Wall behind 3-compartment sink is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
NOTES:
Discussed NUBJONES immediately discontinue the use of raw shell eggs in this highly susceptible population.
Discussed Employee Health Policy; information included with this inspection.
Dietary Aide did an excellent job explaining Wash-Rinse-Sanitize procedure.
Western Pest Control on site at time of inspection.
All Health Cards are up-to-date.

June 06, 2008 (Follow-up)

Comments:
All violations corrected Thank you!

February 26, 2008 (Routine)

Violations:

• 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.
• 1100 - Corrected During Inspection The food contact surface of the flour container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the flour container 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade is not clean, metal shavings on blade.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

Comments:
Inspection conducted by EHS Ponzar. Thank you!

September 19, 2007 (Routine)

Violations:

• 1150 - The nonfood contact surface of the drain line from the two compartment sink is not designed or constructed to be easily cleanable. Drain line from two compartment sink supported by wooden blocks. Not a cleanable material.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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 - Holes in ceiling over two compartment sink where equipment or conduit has been removed. Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Correct all violations by your next inspection. Thank you!

April 04, 2007 (Routine)

Violations:

• 1180 - The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1700 - Corrected During Inspection Critical No sanitizer in third compartment of three compartment sink
  Initiate manual wash, rinse, and sanitize method utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: three compartment sink
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2890 - Light bulb on ceiling not shielded, coated, or otherwise shatter-resistent. Broken lens on florescent fixture on ceiling.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
All violations were discussed with manager at the time of inspection. All non critical violations must be fixed by the time of your next inspection. All critical violations must be corrected immediately. Thank you!

August 28, 2006 (Critical Procedures)

Violation: 0820 - Critical Potentially hazardous foods cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Other observations during critical procedures evaluation: No thermometers in reach-in refrigerators and one freezer; pots and pans not inverted in storage; reuse of single use containers; wiping cloths stored on table tops; mop stored in mop bucket.

March 21, 2006 (Routine)

Violations:

• 0240 - Corrected During Inspection 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.
• 0790 - Corrected During Inspection Improper methods used to thaw pork chops.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1060 - The nonfood contact surface of the storage table shelves 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.
• 1770 B - Ice machine in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 - Corrected During Inspection Repeat Clean plates and utensils were observed stored with the food-contact surface facing upward and/or unprotected.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3080 - Lights out in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3080 - Lights out under the hood.
  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
• 3170 - Repeat The the floor at the dish machine is not maintained in good repair, Several tiles are chipped.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
During the inspection, correct food service and sanitation procedures where discussed with the management and the staff. All violations were discussed and or corrected during the visit. Thank You.

August 23, 2005 (Routine)

Violations:

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: skillets and sheet pans.
  Clean and sanitize these surfaces for food contact.
• 3080 - Repeat Less than 20 foot candles of light was noted in the storage room.
  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

Comments:
All violations were discussed during the inspection. Thank You.

February 18, 2005 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2000 - Corrected During Inspection Clean plates and bowls were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - The kitchen floor grate is not maintained in good repair. It is not attached properly.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The facility looks good. All violations were discussed and or corrected during the inspection. Thank You.

August 20, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided at the hand washing lavatories in the employee rest room and at the kitchen hand 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
• 1800 - The nonfood contact surfaces of the dish machine, the ice machine, and the standing fan 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.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 3270 - Ants observed in emplyee area.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2840 - Rugs observed on kitchen floor.
  Remove rugs.
• 3080 - One light dimming in the storage area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. Removed while on site.
  Remove unnecessary poisonous or toxic materials.
• 3340 - Critical "Bug Out" stored on same shelf as plates and other tableware. Corrected during the inspection.
  Containers of hazardous chemicals must be located in an area separate from food, equipment, utensils, linens or single service items.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: partions of three campartment sink.
  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: equipment storage bin.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
Since the last inspection, the shelves have been resurfaced, the floor drain has been repaired, and the leaking three compartment sink has been repaired. All violations were discussed and or corrected during the inspection. Thank You.

August 12, 2004 (Routine)

Comments:
Inspection rescheduled due to two deaths.

February 13, 2004 (Routine)

Violations:

• 3220 - Mops and brooms 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.
• 1060 - Aluminum foil and paper towels used as liners.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2810 - Tile floor at warewashing machine is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 1770 - Storage container housing plastic lids was unclean. Corrected during the inspection.
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - Repeat Floor drain was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace floor drain to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Water pipes leaking under the three compartment sink.Oven and stove not properly calibrated.
  Repair/replace the water pipes and the oven/stove unit 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.
• 0480 - Unlabeled food containers (Sugar).
  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.
• 3170 - Wall at ice machine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3050 - No waste receptacle provided at handwashing lavatories in the kitchen. Corrected while on site.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

Comments:
Facility has new manager. Operation is very clean and well organized. All violations were discussed and or corrected during the inspection. Thank You.

August 13, 2003 (Routine)

Violations:

• 0820 - Critical Cheese cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 45F or below.
• 2000 - A case of toilet paper was found stored on the floor in the storage area.
  Store all supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0550 - Dispensing utensils improperly stored between.
  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.
• 1060 - Repeat The nonfood contact surfaces of the equipment storage shelves 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.
• 0480 - Repeat Unlabeled food containers - Salt. Corrected.
  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.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen. Corrected.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3050 - No waste receptacle provided at handwashing lavatories in employee rest room.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

Comments:
All violations were discussed and or corrected during the inspection. New pots and pans have been ordered and received. Observed marked improvement since last inspection. Good Job.

March 27, 2003 (Routine)

Violations:

• 3020 - Soap was not provided at the hand washing lavatory in the kitchen office area
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 1800 - The nonfood contact surface of the microware (exterior) had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1060 - The nonfood contact surface of the prep table storage shelf 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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2640 - The refuse container located outside was observed with the doors opener.
  Close the doors.
• 1100 - The food contact surfaces of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans 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 - The kitchen toilet and the pipe under the prep sink were observed in a state of disrepair and damaged.
  Repair the toilet and the pipes 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 toilet and the pipes, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3070 - Toilet tissue was not present at the kitchen toilet
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
• 0480 - Unlabeled food containers - sugar, cream, grits.
  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.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen office area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

Comments:
All violations were discussed and or corrected during the inspection