July 09, 2009 (Routine)

• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef and steak products that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1770 A - Critical Several pans, cooking equipment and utensils observed with encrusted debris.
  Thouroughly clean all equipment and utensils on a regualr basis to prevent accumulation. Replace damaged or noncleanble items.
• 2810 - Continue to replace and upgrade floor, wall and ceiling material to smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

March 22, 2008 (Routine)

March 30, 2007 (Routine)

• 0820 - Critical Repeat Foods in prep units at grill, salad prep unit and pizza prep units cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical Repeat Ready-to-eat (RTE) foods in refrigeration units are not properly dated for disposition. (Cut onions, tomatoes, salads, dressings etc)
  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.
• 1570 - Grill prep unit top door observed broken. Pizza prep, salad and grill prep unit was holding at temperatures above 41
  Repair all equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2810 - Repeat Several parts of the floor or floor covering in kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer. No light at all was provided.
  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.
• 3180 - Repeat Kitchen and storage areas noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 30, 2006 (Follow-up)

• 2020 - Repeat Unprotected disposable cups at front bar.
  Store disposable cups in dispensers or plastic sleeves.
• 2810 - Repeat Floor in bar is not smooth, missing floor tiles.
  Repair floor so that surface is smooth and easily cleanable. Correct within 20 days.
• 3240 - Repeat Employees' restroom handsink is not working properly.
  Repair handsink. Correct within 20 days.

March 22, 2006 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored over hot dogs in silver king refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Correct immediately.
• 0480 - Unlabeled food container of flour.
  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. Correct within 5 days.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Onions on the floor in the kitchen. Boxes of cheese stored on the floor in walk-in cooler. Bread on the floor in dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 2 days.
• 0760 - Critical The pasta sauce (50f) and chili (50f) were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours. Correct immediately.
• 0820 - Critical Repeat Cheese (53f), pepperoni (54f), hot dogs (50f) cold holding at improper temperatures in 2 door silver king refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Correct immediately.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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. Correct immediately.
• 1320 - There was no temperature measuring device located in the 1 door refrigerator in the bar.
  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. Correct within 5 days.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 5 days.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: upper side of ice machine and soda gun at the bar next to the order register.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 2020 - Repeat Single service items were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Unwrapped cups in bar area.
  Store single servcie items with food or lip-contact surface facing downward to prevent contamination prior to use. Store disposable cups in dispensers or plastic sleeves. Correct immediately.
• 2310 - 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 refuse receptacle preventing its use. Correct immediately.
• 2810 - Floor or floor covering in bar is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2890 - Light bulb in storage room next to entrance is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 5 days.
• 3180 - Repeat Floors and walls in the cookline, dishwasher area and 3 compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within 10 days.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3240 - Handwashing sink in employees' restroom is not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Correct within 5 days.
• 3330 - Critical Working containers of chemicals 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 chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.

March 18, 2005 (Follow-up)

February 17, 2005 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food (sandwiches & chips) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Corrected during inspection.
• 0520 - Ice used as a medium for cooling the exterior surfaces of bottles & cans in the bar is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. Corrected during inspection.
• 0610 - Food (potatoes) stored on the floor in the walk-in freezer or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
• 0820 - Critical Repeat Meatballs in the steam table hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Corrected during inspection.
• 0820 - Critical Repeat Shredded & sliced cheese in top of the 2-dr silverking prep. cooler cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Corrected during inspection.
• 1560 - Repeat There is a floor mounted (3-dr beer coolers, 1-dr pepsi coolers) that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of marinara sauce & salt.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct within 14 days.
• 1790 - The food contact equipment surface of the pizza screens are observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the pizza screens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. Correct within 1 day.
• 2020 - Unwrapped cups were provided at the bar counter.
  Provide wrapped cups or an approved dispenser at the bar counter to prevent contamination of multiple cups. Correct within 30 days.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is no handsink easily acccessible to the cookline. The closest handsink is approximately 30 feet from the center of the cookline.
  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. Correct within 30 days, ensure proper handwashing techniques are being utilized.
• 2790 - Repeat The indoor wall material located in the drink box storage room (exposed studs), bare wood shelf in the bar, & the 3rd floor storage (exposed insulation, exposed studs) room do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 2790 - Repeat The indoor floor material located in the drink box storage room (bare concrete) & the 3rd floor storage room (bare wood) do not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 2790 - Repeat The indoor ceiling material located in the drink box storage room (acoustical ceiling tiles), above the walk-in coolers & dishroom area (acoustical ceiling tiles), & the 3rd floor storage room (exposed insulation, exposed studs) do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 3020 - Soap was not provided at the hand washing lavatory in the bar nor the wiatstation next to the storage room.
  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. Correct immediately.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar nor the waitstation next to the storage room.
  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. Correct immediately.
• 3180 - The floor and sides of equipment on the cookline, the floor in the drink box room, under the ice bin in the waitstation & bar, all 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. Correct within 1 day.

December 15, 2003 (Routine)

• 2790 - The indoor ceiling material located above the walk-in cooler/freezer and the dishroom and ceiling in 3rd floor storage does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 2790 - The indoor bare wood located behind the bar sink and the dish table does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 2790 - The indoor floor material located in the 3rd floor storage area and the ceiling tiles on the floor in the employee restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Relocate ceiling tiles in the employee restroom so they are not exposed to contamination. Correct within 30 days.
• 0550 - In-use utensils improperly stored between use. Knives stored between the prep. coolers, this area is not approvable.
  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. Corrected during inspection.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Handsink is adjacent to salad cooler.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Correct within 14 days.
• 1750 - Manufacturer containers were observed reused for the storage of pizza sauce in walk-in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct within 14 days.
• 2020 - Unwrapped knives, forks, or spoons were not stored waitstation 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. Corrected during inspection.
• 3330 - Critical Working containers of chemicals 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. Corrected during inspection.
• 3180 - Individual dressing containers in the kitchen stored in containers, proofing trays, shelves and plastic covering behind the bar, all noted in need of cleaning.
  Discontinue using the current containers for dressings and obtain containers free of edge and crevices to ensure proper 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. Obtain approvable containers within 14 days. Clean other noted areas today.
• 1560 - There is a floor mounted equipment (coolers) behind the bar that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 7 days.
• 2890 - Light bulbs in bar area, pizza prep. area, and the cookline are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 7 days.
• 0820 - Critical Baked potato on steam table hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Corrected during inspection.
• 0820 - Critical American cheese in top of prep. cooler cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Corrected during inspection.
• 0220 - Critical Open drinking containers and employee food containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee food located in the walk-in cooler, in the bar cooler, and on counter in the kitchen.
  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. Designate an employee break area so that food, drinks, and employees will not cross-contaminate food, utensils, or other items. Corrected during inspection.