Paddy O'Brian's, 612 Court Street, Portsmouth, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Paddy O'Brian's
Address: 612 Court Street, Portsmouth, Virginia
Phone: (757) 399-6120
Total inspections: 30
Last inspection: Sep 25, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical The cook is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Dirty knife used to prepare vegetables
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Chicken wings not under running water @ 62 F
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
September 25, 2009Routine24Details / 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. Failed to take off gloves and wash and and get new gloves between task
  • 0830 - Critical The prepared ready-to-eat (RTE) food (wings, meat,etc) in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: gravy boats, pizza padle, dishes.
June 16, 2009Routine30Details / Comments
No violation noted during this evaluation. April 14, 2009Follow-up00Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service. large number of dented cans
  • 1570 - Sandwich prep unit lids were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer had food debri, dry storage container.
  • 3170 - Repeat Floors, Walls, Ceiling is not maintained in good repair. Floor behind the bar by the restrooms is badly damaged. Some Cieling tiles in kitchen are missing. Halo's/ exposed drywall around heat lamps should be repaired
  • 3340 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 31, 2009Routine32Details / Comments
  • 1570 - Repeat The door gasket to the floor model freezer is in poor repair (badly torn).
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, exhaust vents and bulk ice machine.
  • 2000 C - Single service items observed unprotected from contamination. Unwrapped straws and tooth picks not individually dispensed.
September 26, 2008Routine04Details / Comments
  • 1570 - The door gasket to the floor model freezer is badly torn; reach-in cooler gasket is in poor repair.
  • 1720 - Test used a the bar was in poor condition.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Single straws improperly dispensed. Must dispensed individually or wrapped individually.
  • 2890 - Light bulb in walk-in is not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Floor in the bar area is not maintained in good repair.
June 20, 2008Routine05Details / Comments
  • 0550 - Corrected During Inspection Utensils improperly stored between uses. {Found stored inverted}
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the service area cooler was missing.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1800 - Corrected During Inspection The nonfood contact surface of the micro wave oven has accumulations of grime and debris.
  • 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Front door found propped open.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
March 05, 2008Routine07Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints. Server in kitchen area.
  • 0450 C - Corrected During Inspection Utensils not being used to serve ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the bar cooler in missing.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exhaust vents.
December 07, 2007Routine05Details / Comments
  • 0820 - Corrected During Inspection Critical Gorund beef hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. {Container of meat loaf}.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the beverage cooler at the bar.
  • 1570 - The top of the floor model freezer was badly damaged.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
August 20, 2007Routine23Details / Comments
  • 0480 - Corrected During Inspection Unlabeled food containers of rice and flour found in kitchen area..
  • 0550 - Corrected During Inspection Utensil used to dispense dry rice id not have a handle.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) located in the beverage cooler was missing.
  • 1570 - The door gasket of the reach cooler is damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents.
  • 2310 B - Repeat The handwash station at the bar is being used as a dump station.
  • 3170 - Repeat There were several light notworking in the kitchen area.
May 29, 2007Routine07Details / Comments
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1720 - A sanitizer test kit for chlorine wa not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces can opener.
  • 2310 B - Corrected During Inspection Repeat The handwash station at the bar is being used as a dump station.
  • 3170 - Light in the kitchen area was not working.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
February 14, 2007Routine06Details / Comments
  • 0570 - Corrected During Inspection The sanitizer solution used to sanitizer bar classes and utensils was too low.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw frozen turkey.
  • 1580 - The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1800 - The nonfood contact surface of the baking oven has accumulations of grime and debris.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
November 21, 2006Routine06Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw raw chicken.
  • 0820 - Corrected During Inspection Critical Cooked rice hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) located in the beer cooler was missing.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  • 2310 B - Corrected During Inspection The handwash station at the bar area is being used as a dump station.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
August 22, 2006Routine36Details / Comments
No violation noted during this evaluation. June 02, 2006Other00Details / Comments
  • 0470 A 4 - Corrected During Inspection There were raw food items improperly stored over ready to eat items. Raw hamburger paddies stored over potato salad.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw chicken in deep sink.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents.
  • 1800 - Repeat The nonfood contact surface of the ovens and deep fryers have accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. {Screen door badly damaged; rear door found opened}.
May 30, 2006Routine05Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in.
  • 0820 - Critical Conaters of beans found hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1090 - Critical There was no thermometer available for taking food temperature in kitchen area.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust evnts.
  • 1800 - Repeat The nonfood contact surface of the [1] Deep fryers; [2] grill area.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 3220 - Mops not hung up to air dry.
February 28, 2006Routine62Details / Comments
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0790 - Improper methods used to thaw whole raw frozen turkeys.
  • 0830 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1580 - The cutting board(s) along the kitchen areheavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No kit for quats
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can oppener.
  • 1800 - Repeat The nonfood contact surface of the deep fryer and vent system has accumulations of grime and debris.
  • 2310 - Critical The handwashing facility located at the kitchen area was blocked.
November 22, 2005Routine44Details / Comments
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1800 - 1) Deep fat fryers needs to be cleaned. 2) Need to clean range/oven vents system
  • 3170 - Repeat The floor behind the bar area and order window is badly damage. Needs repair and replacement as soon as possible.
August 09, 2005Routine22Details / Comments
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. [There was container of raw fish stored above RTE foods]
  • 0830 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) for taking food temperatures was not available.
  • 1320 - The temperature measuring device in the beverage cooling unit was not properly located in the warmest part of the unit.
  • 1770 A - Critical The vents for the oven range hood system was missing; vents were removed for cleaning.
  • 1880 - Critical Bulk ice needs to be cleaned; dirt and mold growth noted
February 08, 2005Routine42Details / Comments
3170 - Kitchen floor and walls had paint peeling; flood tile in mens rest room needs to be replaced) is not maintained in good repairNovember 15, 2004Follow-up01Details / Comments
  • 0820 - Critical Pina Colada @ 70 degrees F and Cold Slaw @ 47 degrees - cold holding at improper temperatures.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (Pina Colada was found on the floor.
  • 3170 - Repeat Kitchen floor and walls had paint peeling; flood tile in mens rest room needs to be replaced) is not maintained in good repair
  • 3180 - Cieling fan in kitchen needs to be cleaned.
  • 2350 ii - Faucet leaking at the automatic dishwashin station; needs to be repaired.
  • 1100 - The food contact surface of the chest freezer had a torn plastic liner with the insulation exsposed.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: All ovens and reefers
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Raw chicken
  • 3340 - Critical Containers of degreeser were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1580 - Repeat The cutting board(s) on pre-sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
November 01, 2004Routine49Details / Comments
  • 1580 - Repeat The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3170 - Repeat Wall damaged by hot water heater is not maintained in good repair
  • 2930 - Repeat Screen door by mechanical dishwasher has hole in upper screen panel. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3270 - Some flies in kitchen area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
June 09, 2004Follow-up05Details / Comments
  • 1580 - Repeat Cutting boards sanded but some surfaces (crevices present).
  • 3170 - Repeat Minor damage (hole) and paint finish worn/damaged at wall around three-compartment sink and kitchen floor.
March 17, 2004Follow-up02Details / 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
  • 1580 - Repeat The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands (mayonaisse jar stored).
  • 0570 - Wiping cloths improperly stored between use.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin behind waitress station. There was direct contact this equipment and stored ice intended for consumption.
  • 1320 - There was no temperature measuring device located in the refrigerator (Jones soda) at waitress station.
  • 3180 - Floor tiles at waitress station in need of cleaning.
  • 2930 - (Screen door and outer opening) of the food establishment is not protected against entry of insects and rodents.
  • 2000 - Plates were observed stored unprotected at the on top shelving at prep station.
  • 1100 - The food contact surface of the chest freezert is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: White chest freezer
  • 3170 - Repeat Wall around three-compartment sink and floor in kitchen paint is worn, men's restroom wall damaged and is not maintained in good repair
  • 1800 - The nonfood contact surface of the igloo cooler, grill, ovens and fryers had accumulations of grime and debris.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris) that may decrease the effectiveness of the unit.
March 10, 2004Routine113Details / Comments
  • 1580 - Cutting boards (all) have crevices/grooves present not smooth, easily cleanable.
  • 3170 - Repeat Wall has hole present by hot water heater, flooring under and near ice maker paint worn.
  • 1800 - Compressor area on Delfield reach-in unit unclean.
  • 3045 - Repeat Handwashing sign required at bar handsink.
  • 3180 - Handwashing lavatory at waitress station (plumbing under basin) unclean.
November 14, 2003Routine05Details / Comments
  • 1580 - Cutting boards not smooth, easily cleanable (crevices present).
  • 1190 - Accurate thermometer not present in prep refrigeration unit.
July 29, 2003Complaint02Details / Comments
  • 0410 - Critical Harvester's identification tag required to be attached until container is empty and retained for 90 days on file.
  • 1580 - Cutting board on sandwich unit grooved, not smooth, easily cleanable.
July 24, 2003Complaint11Details / Comments
  • 3170 - Repeat Walls damaged by hot water heater unit.
  • 2930 - Repeat Back door opened.
  • 3045 - Repeat Handwashing signage required at both prep handsinks-instructing employees to wash hands.
  • 1260 - Repeat Beverage tubing behind bar in contact with consumable ice product.
  • 2350 - Critical Toilet (china lid) damaged in men's restroom.
May 29, 2003Routine14Details / Comments
  • 2720 - Repeat Side door open on dumpster unit.
  • 2250 - Mop water on ground behind establishment.
  • 2670 - Dumpster unit and pad unclean (greasy).
  • 2600 - Grease barrels improperly stored on plywood surface.
March 04, 2003Complaint04Details / Comments
  • 3045 - Handwashing sign required at waitress and kitchen handsinks.
  • 1800 - Repeat Non- food surface unclean (equipment holding units and can opener holder).
  • 1880 - Repeat Food contact surfaces (interior of all holding units, can opener and blade and ice maker).
  • 2010 - Linen stored on floor in vestibule near men's restroom.
  • 1260 - Repeat Beverage tubing in contact with ice behind bar.
  • 3170 - Repeat Wall damaged by hot water heater.
  • 2930 - Repeat Back screen door damaged (hinges).
  • 1100 - Critical Repeat Cutting boards not smooth, easily cleanable crevices, cracks present.
  • 0570 - Wiping cloth not stored in sanitizer (kitchen).
February 21, 2003Routine18Details / Comments

September 25, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The cook is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All cooks who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Dirty knife used to prepare vegetables
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Chicken wings not under running water @ 62 F
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 3020 - Corrected During Inspection 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 - Corrected During Inspection 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
Comments:
all violations discussed with manager

June 16, 2009 (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. Failed to take off gloves and wash and and get new gloves between task
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (wings, meat,etc) in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: gravy boats, pizza padle, dishes.
    Clean and sanitize these surfaces for food contact.
Comments:
violations discussed with manager.

April 14, 2009 (Follow-up)

Comments:
All major and critical violations have been corrected

March 31, 2009 (Routine)



Violations:
  • 0380 - Critical Food from damaged packaging offered for sale or service. large number of 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.
  • 1570 - Sandwich prep unit lids were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the lids 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 lids, 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: meat slicer had food debri, dry storage container.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Floors, Walls, Ceiling is not maintained in good repair. Floor behind the bar by the restrooms is badly damaged. Some Cieling tiles in kitchen are missing. Halo's/ exposed drywall around heat lamps should be repaired
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
violations were discussed with management and a reinspection is planned

September 26, 2008 (Routine)



Violations:
  • 1570 - Repeat The door gasket to the floor model freezer is in poor repair (badly torn).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a Quats chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, exhaust vents and bulk ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 C - Single service items observed unprotected from contamination. Unwrapped straws and tooth picks not individually dispensed.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

June 20, 2008 (Routine)



Violations:
  • 1570 - The door gasket to the floor model freezer is badly torn; reach-in cooler gasket is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1720 - Test used a the bar was in poor condition.
    Need to replace Quats test kit.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Single straws improperly dispensed. Must dispensed individually or wrapped individually.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - Light bulb in walk-in is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Floor in the bar area is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 05, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Utensils improperly stored between uses. {Found stored inverted}
    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.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the service area cooler was missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Corrected During Inspection The nonfood contact surface of the micro wave oven 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.
  • 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Front door found propped open.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3220 - Corrected During Inspection 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.

December 07, 2007 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints. Server in kitchen area.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Corrected During Inspection Utensils not being used to serve ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the bar cooler in missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exhaust vents.
    Clean and sanitize these surfaces for food contact.

August 20, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Gorund beef hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. {Container of meat loaf}.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the beverage cooler at the bar.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - The top of the floor model freezer was badly damaged.
    Needs repair or replacement.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.

May 29, 2007 (Routine)



Violations:
  • 0480 - Corrected During Inspection Unlabeled food containers of rice and flour found in kitchen area..
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Corrected During Inspection Utensil used to dispense dry rice id not have a handle.
    Corrected.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) located in the beverage cooler was missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1570 - The door gasket of the reach cooler is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 B - 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
  • 3170 - Repeat There were several light notworking in the kitchen area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 14, 2007 (Routine)



Violations:
  • 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.
  • 1720 - A sanitizer test kit for chlorine wa not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorne chemical test kit to ensure the sanitizing solution is maintained at the proper solution at the ba area.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces can opener.
    Clean and sanitize these surfaces for food contact.
  • 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
  • 3170 - Light in the kitchen area was not working.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

November 21, 2006 (Routine)



Violations:
  • 0570 - Corrected During Inspection The sanitizer solution used to sanitizer bar classes and utensils was too low.
    Corrected.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw frozen turkey.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1580 - The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the baking oven 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.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 22, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw raw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Corrected During Inspection Critical Cooked rice hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) 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.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) located in the beer cooler was missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 2310 B - Corrected During Inspection The handwash station at the bar area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3220 - Corrected During Inspection 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.

June 02, 2006 (Other)

Comments:
Permit Issued.

May 30, 2006 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection There were raw food items improperly stored over ready to eat items. Raw hamburger paddies stored over potato salad.
    Corrected.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw chicken in deep sink.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the ovens and deep fryers have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. {Screen door badly damaged; rear door found opened}.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

February 28, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Critical Conaters of beans found hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
    Corrected.
  • 1090 - Critical There was no thermometer available for taking food temperature in kitchen area.
    Corrected.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust evnts.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the [1] Deep fryers; [2] grill area.
    Placed on cleaning schedule.
  • 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.
  • 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.

November 22, 2005 (Routine)



Violations:
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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.
  • 0790 - Improper methods used to thaw whole raw frozen turkeys.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Critical The prepared ready-to-eat (RTE) 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.
  • 1580 - The cutting board(s) along the kitchen areheavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No kit for quats
    Test kit was placed on order.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can oppener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the deep fryer and vent system 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.
  • 2310 - Critical The handwashing facility located at the kitchen area was blocked.
    Corrected.

August 09, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Corrected
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
    Corrected
  • 1800 - 1) Deep fat fryers needs to be cleaned. 2) Need to clean range/oven vents system
    Placed on the next off-day cleaning schedule.
  • 3170 - Repeat The floor behind the bar area and order window is badly damage. Needs repair and replacement as soon as possible.
    Manager/ owner states-- there is a plan in-place to address the issue.

February 08, 2005 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. [There was container of raw fish stored above RTE foods]
    Corrected
  • 0830 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
    Corrected
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) for taking food temperatures was not available.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1320 - The temperature measuring device in the beverage cooling unit was not properly located in the warmest part of the unit.
    Corrected
  • 1770 A - Critical The vents for the oven range hood system was missing; vents were removed for cleaning.
    Replace vents, prior to using the oven/range.
  • 1880 - Critical Bulk ice needs to be cleaned; dirt and mold growth noted
    Ice machine was scheduled to cleaned.

November 15, 2004 (Follow-up)



Violation: 3170 - Kitchen floor and walls had paint peeling; flood tile in mens rest room needs to be replaced) is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Letter submitted by owner floor in kitchen schedule to be repainted 12/04.

November 01, 2004 (Routine)



Violations:
  • 0820 - Critical Pina Colada @ 70 degrees F and Cold Slaw @ 47 degrees - cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (Pina Colada was found on the floor.
    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.
  • 3170 - Repeat Kitchen floor and walls had paint peeling; flood tile in mens rest room needs to be replaced) is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Cieling fan in kitchen needs to be cleaned.
    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.
  • 2350 ii - Faucet leaking at the automatic dishwashin station; needs to be repaired.
    Plumbing systems and components shall be maintained in good repair.
  • 1100 - The food contact surface of the chest freezer had a torn plastic liner with the insulation exsposed.
    Needs to replaced.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is at 120F.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: All ovens and reefers
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Raw chicken
    Store food in packages, covered containers, or wrappings.
  • 3340 - Critical Containers of degreeser were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Corrected
  • 1580 - Repeat The cutting board(s) on pre-sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a for the dishwasher test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 09, 2004 (Follow-up)



Violations:
  • 1580 - Repeat The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Spoke with the owner cutting boards are on order and will be delivered 6/10/04.
  • 3170 - Repeat Wall damaged by hot water heater is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2930 - Repeat Screen door by mechanical dishwasher has hole in upper screen panel. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by repairing/replacing screen mesh panel (16/sq. inch). Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3270 - Some flies in kitchen area.
    Repair screen mesh and use effective pest control measures.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
15.30 Current food staff required to have food handlers card(s), not verified at time of visit. Permit issued.

March 17, 2004 (Follow-up)



Violations:
  • 1580 - Repeat Cutting boards sanded but some surfaces (crevices present).
    Operator/owner stated cutting boards ordered.
  • 3170 - Repeat Minor damage (hole) and paint finish worn/damaged at wall around three-compartment sink and kitchen floor.
    Work order for repairs started.
Comments:
All previous violations corrected prior to this inspection visit. Good inspection.

March 10, 2004 (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
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1580 - Repeat The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands (mayonaisse jar stored).
    The handwash facility identified above is to be used for washing hands only
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin behind waitress station. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1320 - There was no temperature measuring device located in the refrigerator (Jones soda) at waitress station.
    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.
  • 3180 - Floor tiles at waitress station 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.
  • 2930 - (Screen door and outer opening) of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 2000 - Plates were observed stored unprotected at the on top shelving at prep station.
    Store plates (invert) to protect from contamination until used.
  • 1100 - The food contact surface of the chest freezert is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Defrost unit to prevent buildup of food debris.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: White chest freezer
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3170 - Repeat Wall around three-compartment sink and floor in kitchen paint is worn, men's restroom wall damaged and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1800 - The nonfood contact surface of the igloo cooler, grill, ovens and fryers 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning of the interior surfaces of the unit to maintain unit performance.

November 14, 2003 (Routine)



Violations:
  • 1580 - Cutting boards (all) have crevices/grooves present not smooth, easily cleanable.
    Refinish cutting boards to smooth, easily cleanable surface.
  • 3170 - Repeat Wall has hole present by hot water heater, flooring under and near ice maker paint worn.
    Repair wall and re-paint flooring.
  • 1800 - Compressor area on Delfield reach-in unit unclean.
    Clean area.
  • 3045 - Repeat Handwashing sign required at bar handsink.
    Post sign instructing employees to wash hands.
  • 3180 - Handwashing lavatory at waitress station (plumbing under basin) unclean.
    Clean and sanitize area.

July 29, 2003 (Complaint)



Violations:
  • 1580 - Cutting boards not smooth, easily cleanable (crevices present).
    Refinish cutting boards to smooth, easily cleanable surface.
  • 1190 - Accurate thermometer not present in prep refrigeration unit.
    Corrected.

July 24, 2003 (Complaint)



Violations:
  • 0410 - Critical Harvester's identification tag required to be attached until container is empty and retained for 90 days on file.
    Affix harvester's tag to shellfish container.
  • 1580 - Cutting board on sandwich unit grooved, not smooth, easily cleanable.
    Refinish cutting board surfaces to smooth, easily cleanable surface.

May 29, 2003 (Routine)



Violations:
  • 3170 - Repeat Walls damaged by hot water heater unit.
    Repair walls to smooth, easily cleanable finish.
  • 2930 - Repeat Back door opened.
    Corrected.
  • 3045 - Repeat Handwashing signage required at both prep handsinks-instructing employees to wash hands.
    Corrected.
  • 1260 - Repeat Beverage tubing behind bar in contact with consumable ice product.
    Install seperation plate.
  • 2350 - Critical Toilet (china lid) damaged in men's restroom.
    Replace lid.
Comments:
15.30 Food handlers cards required for all food prep staff. Permit issued.

March 04, 2003 (Complaint)



Violations:
  • 2720 - Repeat Side door open on dumpster unit.
    Corrected.
  • 2250 - Mop water on ground behind establishment.
    Mop sink shall be used for disposable of gray water.
  • 2670 - Dumpster unit and pad unclean (greasy).
    Called BFI during inspection, dumpster unit will be replaced.
  • 2600 - Grease barrels improperly stored on plywood surface.
    Shall be stored on concrete of asphalt surface.
Comments:
Notified public works to correct problem of water puddling behind establishment, pipe under sidewalk clogged.

February 21, 2003 (Routine)



Violations:
  • 3045 - Handwashing sign required at waitress and kitchen handsinks.
    Post sign.
  • 1800 - Repeat Non- food surface unclean (equipment holding units and can opener holder).
    Clean and sanitize.
  • 1880 - Repeat Food contact surfaces (interior of all holding units, can opener and blade and ice maker).
    Clean and sanitize.
  • 2010 - Linen stored on floor in vestibule near men's restroom.
    Corrected.
  • 1260 - Repeat Beverage tubing in contact with ice behind bar.
    Install seperation plate.
  • 3170 - Repeat Wall damaged by hot water heater.
    Repair wall to smooth, easily cleanbale surface.
  • 2930 - Repeat Back screen door damaged (hinges).
    Repair door unit.
  • 1100 - Critical Repeat Cutting boards not smooth, easily cleanable crevices, cracks present.
    Replace or refinish to smooth, easily cleanable surface.
  • 0570 - Wiping cloth not stored in sanitizer (kitchen).
    Corrected.
Comments:
15.30 Current food handlers cards required; permit expires 5/31/03.

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