November 12, 2008 (Routine)

Comments:
No violations were observed.

October 31, 2007 (Routine)

Comments:
No violations were observed.

November 03, 2006 (Routine)

Violations:

• 1790 - The hood and fire supression equipment is observed soiled with accumulations of grime and debris.
  Clean the hoods and related equipment to prevent accumulations that may allow for fire and to prevent attract of insects when not in use. Correct in 5 days.
• 3180 - Floor under the fryer 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. Clean as often as necessary in order to keep clean and organics reduced. Correct in 3 days.

November 17, 2005 (Routine)

Violations:

• 1780 - Critical Food contact surfaces of the cutting boards at the sandwich make tables used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Boards are not rotated out for wash-rinse and sanitize.
  Clean food-contact surfaces of sandwich make tables (cutting boards) no less than every 4 hours to prevent the growth microorganisms on those surfaces. Begin correction immediately.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) The existing hand sink has been removed and food handlers must leave their work area for hand wash.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Immediately draft a hand wash procedure for using the hand wash station in the adjacent food station. Re-install the handwash station for this unit in 30 days. Hand washing is a very critical componet of safe food handling.

November 09, 2004 (Routine)

Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ehaust hood and associated utility lines as well as the shelving unit adjacent to the handsink were soiled.
Maintain nonfood-contact surfaces of equipment clean. Clean hood and utility lines in 10 days, clean shelving unit in one day. Clean all non food contact surfaces as often as necessary in order to keep organices and soil matter reduced.

November 07, 2003 (Routine)

Comments:
no violations observed. Rotate out all utensils every 4 hours.