Olive Garden Italian Restaurant #1185, 683 Lynnhaven Parkway, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Olive Garden Italian Restaurant #1185
Address: 683 Lynnhaven Parkway, Virginia Beach, Virginia
Phone: (757) 486-8234
Total inspections: 30
Last inspection: Sep 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 22, 2009Routine00Details / Comments
No violation noted during this evaluation. May 29, 2009Routine00Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
January 21, 2009Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 A 2 - Corrected During Inspection Critical SAusage topping at cookline cold holding at improper temperatures.
September 23, 2008Critical Procedures20Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (no straw)
  • 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 1060 - The nonfood contact surface of the cloth towel unders pitchers at bar is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in several units identified to operator.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 degrees F while the actual temperature was 150 degrees F.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food pans and several utensils.
  • 2310 B - Repeat The handwash station in the kitchen is being used for purposes other than washing hands.
June 24, 2008Routine25Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. (wrist watch)
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Scoop for cheese buried in product.
  • 0820 A 2 - Corrected During Inspection Critical Cheese cold holding at improper temperatures
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in bar 3rd compartment.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: flatware and knives.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  • 2310 B - Corrected During Inspection The handwash station at the bar is being used for purposes other than washing hands. (cleaning drink nozzle)
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. (clothing on boxes of single service salad dressing)
March 31, 2008Routine44Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. (wrist watch)
  • 0220 - Corrected During Inspection Critical Repeat Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 1320 - The temperature measuring device in one refrigerator was not properly located in the warmest part of the unit.
  • 2000 - Cups were stored under towel dispenser at hand sink, is subject to splash.
  • 2350 ii - Repeat Pipes under hand sink and 3 compartment sink are leaking.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
  • 3300 - Premises has accumulation of litter around dumpster area.
December 20, 2007Routine17Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (after handling soiled tableware and handling clean. at dishwash area.)
  • 0220 - Critical Repeat Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef above pork.
  • 1320 - Repeat There was no temperature measuring device located several refrigerators and freezers, including the walk-in refrigerator.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food pans and knives.
  • 2000 - Single service items observed unprotected from contamination. (food wrap in store room is not stored protected)
  • 2350 ii - Plumbing connections under the 3 compartment sink in the bar are leaking.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
  • 3270 - Repeat Methods are not being used to control pests. Fruit flies in bar area.
September 24, 2007Routine47Details / 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. Employee observed drinking from uncovered "cone" drinking cup and not washing hands afterwards.
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Comminuted sausage stored on shelf with intact pork.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cloth towels under blender pitchers is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2310 B - The handwash station at the wait staff prep area is being used for purposes other than washing hands. Employee observed rinsing bowls in handsink before putting icecream in them.
  • 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistant.
  • 3270 - Methods are not being used to control pests. Gnats or fruit flies in bar area. Operator said they pest control operator is treating them.
  • 3330 - Corrected During Inspection Critical Working containers of spray chemicals not properly labeled.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (above drinking straws)
July 03, 2007Routine55Details / Comments
  • 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. (dented cans on storage rack)
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Critical Steak and chicken in cold drawers cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the 2 door freezer.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and and interior of ice machine.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. (employees')
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2740 - Repeat Accumulation of grease on pad around grease barrel.
  • 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (hanging above cleanware)
March 27, 2007Routine59Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical Repeat Employee drinks are stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was150 degrees F.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170 degrees F. To Correct:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and tableware.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Grease build-up on dumpster pad near grease barrel.
December 18, 2006Routine35Details / Comments
  • 0220 - Critical The employee is storing food and drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 1570 - The door gasket of the refrigerator is , damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda machine.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the refrigerator
September 08, 2006Routine23Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Wrist watch and ring.
  • 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (bowl and a paper cup used for dry scoop)Bowl or utensil without handle used to dispense food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispenser and ice machine.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  • 2000 - Single service items observed unprotected from contamination.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. garden hose connected to water line without a backflow preventer.
  • 2310 B - The handwash station at the wait station is being used as a dump station.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in cooler.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
May 31, 2006Routine39Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  • 1320 - There was no temperature measuring device located in the walk-in cooler.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - The door gasket of the reach-in cooler is damage.
  • 1570 - Food scoop was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  • 2000 - Clean flatware were not observed stored in a position to allow air-drying.
  • 2350 ii - sink faucet in poor repair.
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Less than 10 foot candles of light was noted in the reach-in cooler
  • 3270 - Harborage conditions exist Fruit flies noted in bar area.
February 23, 2006Routine311Details / Comments
No violation noted during this evaluation. February 15, 2006Other00Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical cheese cold holding at improper temperatures.
  • 1210 - Repeat Condensation from the exhaust hood system in the warewashing area was observed dripping onto food contact surfaces below.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1730 - The thermometer on the reach-in cooler is not in good repair and/ or not accurate in the range of use.
  • 2000 - Single service items observed unprotected from contamination.
  • 2000 - Clean kitchenware were not observed stored in a position to allow air-drying.
  • 2310 B - Corrected During Inspection Repeat The handwash station at the bar is being used as a dump station.
  • 2890 - Light bulb in reach-in cooler not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Vent in the kitchen noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser are not properly labeled.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 18, 2005Routine--Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Wrist watch and rubber band.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. (missing grease collection tray).
  • 1320 - There was no temperature measuring device located in the refrigerator.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Repeat The door gasket of the refrigerator is damaged.
  • 1570 - Repeat Food scoop was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and soda dispenser.
  • 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2310 B - The handwash station at the bar area is being used for purposes other than washing hands.
  • 2910 - Insect control device is located over soda at the soda room where dead insects may be impelled or fall.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 3170 - Ceiling tile is not maintained in good repair
  • 3270 - Critical Harborage conditions existFlies noted in food productionarea
September 13, 2005Routine511Details / Comments
  • 0220 - Critical The employee is storing personal food in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (paper cup)Bowl or utensil without handle used to dispense food.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
  • 1100 - The food contact surface of the pizza pan is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Drip tray not in place.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in cooler.
  • 1570 - Reach-in cooler was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 3170 - Leaking roof in kitchen is not maintained in good repair
  • 3180 - Floor in the kitchen noted in need of cleaning. Wet floor.
  • 3380 - Critical Wiping rags bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 06, 2005Routine311Details / Comments
  • 0220 - Critical The employee is storing personal food in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (paper cup)Bowl or utensil without handle used to dispense food.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
  • 1100 - The food contact surface of the pizza pan is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Drip tray not in place.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in cooler.
  • 1570 - Reach-in cooler was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 3170 - Leaking roof in kitchen is not maintained in good repair
  • 3180 - Floor in the kitchen noted in need of cleaning. Wet floor.
  • 3380 - Critical Wiping rags bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 06, 2005Routine311Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk and half and half in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the food tray is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. (grease collection bucket not in place).
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Food scoop was observed in a state of disrepair and damaged.
  • 1730 - The thermometer on the lowboy is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2890 - Repeat Light bulb in walk-in cooler and refrigerator both are not shielded, coated, or otherwise shatter-resistent.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in cooler.
  • 3180 - Corrected During Inspection Floor in the kitchen and rest-room noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
February 01, 2005Routine311Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk and half and half in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the food tray is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. (grease collection bucket not in place).
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Food scoop was observed in a state of disrepair and damaged.
  • 1730 - The thermometer on the lowboy is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2890 - Repeat Light bulb in walk-in cooler and refrigerator both are not shielded, coated, or otherwise shatter-resistent.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in cooler.
  • 3180 - Corrected During Inspection Floor in the kitchen and rest-room noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
February 01, 2005Routine311Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  • 3080 - Less than 20 foot candles of light was noted in the refrigerator
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Ceiling tile is not maintained in good repair
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3180 - Floor in the kitchen noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below Missing catch basin.
October 18, 2004Routine612Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  • 3080 - Less than 20 foot candles of light was noted in the refrigerator
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Ceiling tile is not maintained in good repair
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3180 - Floor in the kitchen noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below Missing catch basin.
October 18, 2004Routine612Details / Comments
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Critical All foods in the refrigeration drawers are cold holding at improper temperatures.CORRECTED
  • 0550 - Dispensing utensils improperly stored between uses. (Thongs handle in lemons at bar)
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: peaches at bar.
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Scoop used to scoop cheese sauce stored on raw beef container) CORRECTED
  • 3180 - Repeat Floors in walkin freezer noted in need of cleaning.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine
  • 0690 - Sanitizer bucket used to mop floor in kitchen.
  • 3270 - Critical Methods are not being used to control pests. (Gnat infestation at bar)
  • 2000 - Clean mixer pots were observed stored uncovered.
July 21, 2004Routine38Details / Comments
  • 3240 - Handwashing facilities are unclean and not maintained.moldy
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3180 - Floor in juice dry storage area and in back dry storage area noted in need of cleaning.
  • 2000 - Clean dishes were not observed stored in a position to allow air-drying.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine moldy.
  • 0480 - Repeat Unlabeled food containers.flour CORRECTED
  • 3170 - Tile inside the mop sink is not maintained in good repair
  • 1930 - Soiled linens were found stored improperly.
  • 1470 - The clean end of drainboard at dishes machine is dirty. CORRECTED
  • 1540 - Clean dishes were observed stored too close to dirty dishe rack.
March 02, 2004Routine010Details / Comments
  • 3240 - Handwashing facilities are unclean and not maintained.moldy
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3180 - Floor in juice dry storage area and in back dry storage area noted in need of cleaning.
  • 2000 - Clean dishes were not observed stored in a position to allow air-drying.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine moldy.
  • 0480 - Repeat Unlabeled food containers.flour CORRECTED
  • 3170 - Tile inside the mop sink is not maintained in good repair
  • 1930 - Soiled linens were found stored improperly.
  • 1470 - The clean end of drainboard at dishes machine is dirty. CORRECTED
  • 1540 - Clean dishes were observed stored too close to dirty dishe rack.
March 02, 2004Routine010Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the waitress area at the bar.
  • 1800 - The nonfood contact surface of the hood system and gasket on the ice machine had accumulations of grime and debris.
  • 3180 - Floor dirty in bar area under the ice tea container and oasis machine noted in need of cleaning.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 2310 - Critical Repeat The handwashing facility located at the bar is blocked, pre- venting access by employees for easy handwashing. CORRECTED
  • 0570 - Repeat Wiping cloths improperly stored between use.CORRECTED
  • 0480 - Unlabeled food containers. Seasoning CORRECTED
  • 1320 - Repeat There was no temperature measuring device located in some of the refrigerator units. CORRECTED
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. dented cans stored on the storage shelf. CORRECTED
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.CORRECTED
October 28, 2003Routine29Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the waitress area at the bar.
  • 1800 - The nonfood contact surface of the hood system and gasket on the ice machine had accumulations of grime and debris.
  • 3180 - Floor dirty in bar area under the ice tea container and oasis machine noted in need of cleaning.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 2310 - Critical Repeat The handwashing facility located at the bar is blocked, pre- venting access by employees for easy handwashing. CORRECTED
  • 0570 - Repeat Wiping cloths improperly stored between use.CORRECTED
  • 0480 - Unlabeled food containers. Seasoning CORRECTED
  • 1320 - Repeat There was no temperature measuring device located in some of the refrigerator units. CORRECTED
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. dented cans stored on the storage shelf. CORRECTED
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.CORRECTED
October 28, 2003Routine29Details / Comments
  • 0820 - Critical Chicken and beef in drawer cold holding at improper temperatures. CORRECTED
  • 2000 - Utensils were found stored under the paper towel holder. Single service container are stored face up. CORRECTED
  • 0220 - Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1960 - Dishes were found stacked while wet after cleaning and chemical sanitization.
  • 1320 - There was no temperature measuring device located in the refrigerator on line.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees behind bar
  • 2010 - Clean equipment/utensils were found stored inside the splash barrier of the hand sink. CORRECTED
  • 2310 - Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing. CORRECTED
July 29, 2003Routine36Details / Comments
  • 0820 - Critical Chicken and other foods in refrigerator drawer are holding cold at improper temperatures.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine moldy, cup holder for soda dispenser
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Some drinks with lids stored over and with food and food equipment.
  • 3180 - Repeat Wall behind prep counter where salads are preped is moldy and floor in bar in need of cleaning.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0380 - Critical Food from damaged packaging offered for sale or service. dented cans
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 150.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180. The thermostat read<°F>. To Correct:
April 23, 2003Routine34Details / Comments

September 22, 2009 (Routine)

Comments:
Establishment adheres strictly to Virginia Food Code as well as searches for innovative ways to protect employee and public health. A new system is being tested to prevent and eliminate mold and other contaminants in the kitchen.

May 29, 2009 (Routine)

Comments:
No violations observed. Good cooling and warming procedures observed. Very good temperature control. Excellent food safety practices observed.

January 21, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 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.
Comments:
Establishment observed in a good sanitary condition and practicing proper food handling. Violations corrected during inspection.

September 23, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0820 A 2 - Corrected During Inspection Critical SAusage topping at cookline cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Critical items inspection conducted. Restaurant being maintained in very good sanitary condition!

June 24, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (no straw)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 1060 - The nonfood contact surface of the cloth towel unders pitchers at bar is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in several units identified to operator.
    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.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 degrees F while the actual temperature was 150 degrees F.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food pans and several utensils.
    Clean and sanitize these surfaces for food contact.
  • 2310 B - Repeat The handwash station in the kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
Comments:
Advised critical violations require immediate correction.

March 31, 2008 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. (wrist watch)
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Scoop for cheese buried 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.
  • 0820 A 2 - Corrected During Inspection Critical Cheese cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in bar 3rd compartment.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: flatware and knives.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large serving tray on shelf above/adjacent to itpreventing its use.
  • 2310 B - Corrected During Inspection The handwash station at the bar is being used for purposes other than washing hands. (cleaning drink nozzle)
    The handwash facility identified above is to be used for washing hands only
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. (clothing on boxes of single service salad dressing)
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Advised critical violations require immediate correction.

December 20, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. (wrist watch)
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical Repeat Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0480 - Corrected During Inspection 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.
  • 1320 - The temperature measuring device in one refrigerator was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 2000 - Cups were stored under towel dispenser at hand sink, is subject to splash.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - Repeat Pipes under hand sink and 3 compartment sink are leaking.
    Repair plumbing.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
    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
  • 3300 - Premises has accumulation of litter around dumpster area.
    Maintain the premise free of litter.
Comments:
Critical violation correction. Health department permit renewed.

September 24, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (after handling soiled tableware and handling clean. at dishwash area.)
    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.
  • 0220 - Critical Repeat Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef above pork.
    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.
  • 1320 - Repeat There was no temperature measuring device located several refrigerators and freezers, including the 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food pans and knives.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination. (food wrap in store room is not stored protected)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Plumbing connections under the 3 compartment sink in the bar are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the 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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3270 - Repeat Methods are not being used to control pests. Fruit flies in bar area.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Advised critical violations must be corrected immediately. Employee is wearing fabric glove on hand under single-use glove. Advised to discontinue this because the fabric glove is absorbant and not an easily cleanable surface, per health department standardization officer.

July 03, 2007 (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. Employee observed drinking from uncovered "cone" drinking cup and not washing hands afterwards.
    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.
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Comminuted sausage stored on shelf with intact pork.
    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.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cloth towels under blender pitchers 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.
  • 2310 B - The handwash station at the wait staff prep area is being used for purposes other than washing hands. Employee observed rinsing bowls in handsink before putting icecream in them.
    The handwash facility identified above is to be used for washing hands only
  • 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3270 - Methods are not being used to control pests. Gnats or fruit flies in bar area. Operator said they pest control operator is treating them.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Corrected During Inspection Critical Working containers of spray chemicals not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (above drinking straws)
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Advised critical violations require immediate correction.

March 27, 2007 (Routine)



Violations:
  • 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. (dented cans on storage rack)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - 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.
  • 0820 - Critical Steak and chicken in cold drawers cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in the 2 door freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and and interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. (employees')
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Accumulation of grease on pad around grease barrel.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (hanging above cleanware)
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Advised critical violations require immediate correction.

December 18, 2006 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical Repeat Employee drinks are stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0480 - Corrected During Inspection 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.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was150 degrees F.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170 degrees F. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and tableware.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Grease build-up on dumpster pad near grease barrel.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
Advised critical violations require immediate correction. Advised not to use dishmachine until it is meeting temperature requirements. Service rep has been contacted. Please call me when this has been corrected. Health department permit renewed. Received phone call from manager that on December 18, service rep replaced a contact on the booster heater and temperatures are now at proper levels.

September 08, 2006 (Routine)



Violations:
  • 0220 - Critical The employee is storing food and drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store food and drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Corrected During Inspection 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.
  • 1570 - The door gasket of the refrigerator is , damaged.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda machine.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the refrigerator
    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:
Violations discussed and /or corrected during inspection.

May 31, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Wrist watch and ring.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (bowl and a paper cup used for dry scoop)Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispenser and ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. garden hose connected to water line without a backflow preventer.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 B - The handwash station at the wait station is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in cooler.
    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
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Violations discussed and or corrected during inspection.

February 23, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 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.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1320 - There was no temperature measuring device located in the walk-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - The door gasket of the reach-in cooler is damage.
    Repair or replace the cooler door gasket in accordance with the manufacturer's specifications.
  • 1570 - Food scoop was observed in a state of disrepair and damaged.
    Repair the food scoop 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 food scoop, replace it with one that meets 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: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Clean flatware were not observed stored in a position to allow air-drying.
    Store flatware in a self-draining position that allows air-drying.
  • 2350 ii - sink faucet in poor repair.
    Repair plumbing.
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 10 foot candles of light was noted in the reach-in cooler
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3270 - Harborage conditions exist Fruit flies noted in bar area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed and or corrected during inspection.

February 15, 2006 (Other)

Comments:
Standardization and HACCP inspection conducted with State Ratings Officer.

November 18, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical cheese cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1210 - Repeat Condensation from the exhaust hood system in the warewashing area was observed dripping onto food contact surfaces below.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1730 - The thermometer on the reach-in cooler is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Clean kitchenware were not observed stored in a position to allow air-drying.
    Store kitchenware in a self-draining position that allows air-drying.
  • 2310 B - Corrected During Inspection Repeat The handwash station at the bar is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 2890 - Light bulb in reach-in cooler not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Vent in the kitchen 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.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed and or corrected during inspection. Food permit issued.

September 13, 2005 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Wrist watch and rubber band.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Corrected During Inspection Repeat 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 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. (missing grease collection tray).
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1320 - There was no temperature measuring device located in the 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 Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Repeat The door gasket of the refrigerator is damaged.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Food scoop was observed in a state of disrepair and damaged.
    Repair the food scoop 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 food scoop, replace it with one that meets 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: ice machine and soda dispenser.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket 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.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 B - The handwash station at the bar area is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2910 - Insect control device is located over soda at the soda room where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 3170 - Ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Critical Harborage conditions existFlies noted in food productionarea
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed and or corrected during inspection.

June 06, 2005 (Routine)



Violations:
  • 0220 - Critical The employee is storing personal food in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are eating or drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (paper cup)Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Corrected During Inspection 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.
  • 0550 - Corrected During Inspection 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.
  • 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1100 - The food contact surface of the pizza pan is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pizza pan 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 build-up of food debris.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Drip tray not in place.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Reach-in cooler was observed in a state of disrepair and damaged.
    Repair the reach-in cooler 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 reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the cooler gasket 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.
  • 3170 - Leaking roof in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor in the kitchen noted in need of cleaning. Wet floor.
    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.
  • 3380 - Critical Wiping rags bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only correct chemical level that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations discussed and or corrected during inspection.

June 06, 2005 (Routine)



Violations:
  • 0220 - Critical The employee is storing personal food in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are eating or drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (paper cup)Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Corrected During Inspection 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.
  • 0550 - Corrected During Inspection 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.
  • 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1100 - The food contact surface of the pizza pan is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pizza pan 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 build-up of food debris.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Drip tray not in place.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Reach-in cooler was observed in a state of disrepair and damaged.
    Repair the reach-in cooler 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 reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the cooler gasket 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.
  • 3170 - Leaking roof in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor in the kitchen noted in need of cleaning. Wet floor.
    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.
  • 3380 - Critical Wiping rags bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only correct chemical level that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations discussed and or corrected during inspection.

February 01, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0550 - Corrected During Inspection 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 prepared ready-to-eat (RTE) milk and half and half in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - The nonfood contact surface of the food tray 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.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. (grease collection bucket not in place).
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Food scoop was observed in a state of disrepair and damaged.
    Repair the food scoop 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 food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - The thermometer on the lowboy is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2890 - Repeat Light bulb in walk-in cooler and refrigerator both are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    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 - Repeat Less than 20 foot candles of light was noted in the reach-in cooler.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Corrected During Inspection Floor in the kitchen and rest-room 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Violations discussed and or corrected during inspection. Chlorine level at three compartment sink above 50ppm.

February 01, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0550 - Corrected During Inspection 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 prepared ready-to-eat (RTE) milk and half and half in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - The nonfood contact surface of the food tray 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.
  • 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. (grease collection bucket not in place).
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Food scoop was observed in a state of disrepair and damaged.
    Repair the food scoop 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 food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - The thermometer on the lowboy is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2890 - Repeat Light bulb in walk-in cooler and refrigerator both are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    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 - Repeat Less than 20 foot candles of light was noted in the reach-in cooler.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Corrected During Inspection Floor in the kitchen and rest-room 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Violations discussed and or corrected during inspection. Chlorine level at three compartment sink above 50ppm.

October 18, 2004 (Routine)



Violations:
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide chlorine sanitizer at proper concentration of 50ppm-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0550 - Repeat 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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3080 - Less than 20 foot candles of light was noted in the refrigerator
    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
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3180 - Floor in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below Missing catch basin.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
Comments:
Violations discussed and or corrected during inspection/safe serve certificate needed to convert into local for proper credit.

October 18, 2004 (Routine)



Violations:
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide chlorine sanitizer at proper concentration of 50ppm-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0550 - Repeat 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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3080 - Less than 20 foot candles of light was noted in the refrigerator
    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
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3180 - Floor in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below Missing catch basin.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
Comments:
Violations discussed and or corrected during inspection/safe serve certificate needed to convert into local for proper credit.

July 21, 2004 (Routine)



Violations:
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical All foods in the refrigeration drawers are cold holding at improper temperatures.CORRECTED
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0550 - Dispensing utensils improperly stored between uses. (Thongs handle in lemons at bar)
    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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: peaches at bar.
    Store food in packages, covered containers, or wrappings.
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Scoop used to scoop cheese sauce stored on raw beef container) CORRECTED
    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.
  • 3180 - Repeat Floors in walkin freezer 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 0690 - Sanitizer bucket used to mop floor in kitchen.
    Protect food from miscellaneous sources of contamination.
  • 3270 - Critical Methods are not being used to control pests. (Gnat infestation at bar)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2000 - Clean mixer pots were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
All violations discussed and/or corrected with manager.

March 02, 2004 (Routine)



Violations:
  • 3240 - Handwashing facilities are unclean and not maintained.moldy
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - Floor in juice dry storage area and in back dry storage 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.
  • 2000 - Clean dishes were not observed stored in a position to allow air-drying.
    Store clean dishes in a self-draining position that allows air-drying.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine moldy.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0480 - Repeat Unlabeled food containers.flour 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.
  • 3170 - Tile inside the mop sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1930 - Soiled linens were found stored improperly.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 1470 - The clean end of drainboard at dishes machine is dirty. CORRECTED
    Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1540 - Clean dishes were observed stored too close to dirty dishe rack.
    Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
Comments:
All violations discussed with manager and or corrected. Sanitizer in the wiping cloth bucket 50 ppm. Sanitizer in the three compartment sink behind bar is 50 ppm.

March 02, 2004 (Routine)



Violations:
  • 3240 - Handwashing facilities are unclean and not maintained.moldy
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - Floor in juice dry storage area and in back dry storage 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.
  • 2000 - Clean dishes were not observed stored in a position to allow air-drying.
    Store clean dishes in a self-draining position that allows air-drying.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine moldy.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0480 - Repeat Unlabeled food containers.flour 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.
  • 3170 - Tile inside the mop sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1930 - Soiled linens were found stored improperly.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 1470 - The clean end of drainboard at dishes machine is dirty. CORRECTED
    Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1540 - Clean dishes were observed stored too close to dirty dishe rack.
    Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
Comments:
All violations discussed with manager and or corrected. Sanitizer in the wiping cloth bucket 50 ppm. Sanitizer in the three compartment sink behind bar is 50 ppm.

October 28, 2003 (Routine)



Violations:
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the waitress area at the bar.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1800 - The nonfood contact surface of the hood system and gasket on the ice machine 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.
  • 3180 - Floor dirty in bar area under the ice tea container and oasis machine 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2310 - Critical Repeat The handwashing facility located at the bar is blocked, pre- venting access by employees for easy handwashing. CORRECTED
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 0570 - Repeat Wiping cloths improperly stored between use.CORRECTED
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0480 - Unlabeled food containers. Seasoning 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.
  • 1320 - Repeat There was no temperature measuring device located in some of the refrigerator units. CORRECTED
    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.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. dented cans stored on the storage shelf. CORRECTED
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.CORRECTED
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
All violations discussed with manager and or corrected.

October 28, 2003 (Routine)



Violations:
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the waitress area at the bar.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1800 - The nonfood contact surface of the hood system and gasket on the ice machine 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.
  • 3180 - Floor dirty in bar area under the ice tea container and oasis machine 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2310 - Critical Repeat The handwashing facility located at the bar is blocked, pre- venting access by employees for easy handwashing. CORRECTED
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 0570 - Repeat Wiping cloths improperly stored between use.CORRECTED
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0480 - Unlabeled food containers. Seasoning 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.
  • 1320 - Repeat There was no temperature measuring device located in some of the refrigerator units. CORRECTED
    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.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. dented cans stored on the storage shelf. CORRECTED
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.CORRECTED
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
All violations discussed with manager and or corrected.

July 29, 2003 (Routine)



Violations:
  • 0820 - Critical Chicken and beef in drawer cold holding at improper temperatures. CORRECTED
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2000 - Utensils were found stored under the paper towel holder. Single service container are stored face up. CORRECTED
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0220 - Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1960 - Dishes were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1320 - There was no temperature measuring device located in the refrigerator on line.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees behind bar
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2010 - Clean equipment/utensils were found stored inside the splash barrier of the hand sink. CORRECTED
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2310 - Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing. CORRECTED
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
Comments:
All violations are discussed with manager and or corrected. Wiping cloth buket is 50 ppm. Certified food manager certificate will expire in 2003.

April 23, 2003 (Routine)



Violations:
  • 0820 - Critical Chicken and other foods in refrigerator drawer are holding cold at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine moldy, cup holder for soda dispenser
    Clean and sanitize these surfaces for food contact.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Some drinks with lids stored over and with food and food equipment.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 3180 - Repeat Wall behind prep counter where salads are preped is moldy and floor in bar 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0380 - Critical Food from damaged packaging offered for sale or service. dented cans
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 150.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180. The thermostat read<°F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Comments:
Dish washer is not working properly, repairman is repairing now! All critical violations were corrected and some non critical violations corrected.

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