Pancakes N' Things, 4408 Indian River Road, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pancakes N' Things
Address: 4408 Indian River Road, Chesapeake, Virginia
Total inspections: 24
Last inspection: Oct 15, 2009

Ratings Summary

Based on 1 vote

Overall Rating:
****
3.8
Ratings in categories:
Food:
****
4.0
Service:
****
4.0
Price:
***
3.0
Ambience:
***
3.0
Cleanliness:
****
4.0

Restaurant representatives - add corrected or new information about Pancakes N' Things, 4408 Indian River Road, Chesapeake, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0060 - Critical The person in charge failed to possess or provide a currently certified manager.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0800 - Critical Hot soups noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Repeat Foods in hot well hot holding at improper temperatures.
  • 0820 A 2 - Critical Foods cold holding at improper temperatures.
  • 1060 - The legs and bottom shelves of some prep tables are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of the rusty refrigerator racks and can opener are no longer smooth and contain cracks, chips, or pits that can not be easily cleaned.
  • 1320 - Some refrigerators are missing a temperature measuring device and other units' are not accurate.
  • 1700 - Critical Chlorine sanitizing solution dispensed at dishwasher was not at an acceptable concentration. *Chemical drum empty.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker, can opener, one microwave, underside of solid shelves at cook line, refrigerator gaskets.
  • 1800 - Repeat The nonfood contact surface of the stove drip tray has accumulations of grime and debris.
  • 1900 - Critical 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..
  • 3020 - Soap was not provided at the hand washing lavatory in the dishwashing area.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Mops not hung up to air dry.
  • 3270 - Evidence of mice in store room.
October 15, 2009Routine612Details / Comments
  • 0200 - Employee wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1080 - The cardboard box used for storage is not designed and constructed to be durable.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Slicer and Microwave.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Toast station.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside juice machine.
  • 3170 - Door frame at ice machine area is not maintained in good repair
  • 3180 - Floors under and behind equipment noted in need of cleaning.
March 24, 2009Routine27Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0820 A 1 - Corrected During Inspection Critical PORK GRAVY hot holding at improper temperatures.
  • 1400 - THE BEV AIR MAKE UNIT IS NOT DRAINING PROPERLY.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1570 - The door gasket to the WAITRESS MAKE UNIT is in poor repair.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHEET PANS
  • 1780 E - Surfaces of the TOASTERS in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the SPRAY NOZZLE has accumulations of grime and debris.
  • 2000 - Clean POTS were observed stored with the food-contact surface facing upward.
September 17, 2008Routine19Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical WAITRESS MAKE UNIT cold holding at improper temperatures
  • 1570 - Repeat The door gasket to the BEV AIR 2 DOOR UNIT is in poor repair.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (WIPING CLOTH BUCKET)
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING PANS
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PREP TABLES AND GASKET OF THE BEV AIR MAKE UNIT.
  • 1790 - The cavity of the WHITE microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the FLOOR FANS has accumulations of grime and debris.
  • 3180 - VENT COVERS AND FLOOR IN WALK-IN FREEZER in need of cleaning.
  • 3300 - Repeat Premises has accumulation of litter IN THE ALLEY WAY.
June 09, 2008Routine27Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0470 - Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). CUTTING BOARD NOT BEING CLEAN AND SANITIZED BETWEEN PREPPING OF RAW AND READY TO EAT FOODS.
  • 0550 - Dispensing utensils improperly stored between uses. DRY INGRIDIENT SCOOPS.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0810 - Repeat The methods used for cooling were not adequate.
  • 1060 - The nonfood contact surface of the DUCT TAPE ON THE HOLDING CABINET is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - EXHAUST FAN COVERED WITH TRASH BAG AND DUCT TAPE was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - OVEN HANDLE was observed in a state of disrepair and damaged.
  • 1570 - The door gasket to the BEVERAGE AIR 2 DOOR is in poor repair.
  • 1580 - The cutting board at the BEV AIR MAKE UNIT is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING, GASKETS AND INTERIOR OF REFRIGERATORS.
  • 1790 - The food contact equipment surface of the OVEN is observed soiled with accumulations of grime and debris.
  • 2000 - CLEAN PLASTICE CONTAINERS NAD CASES OF SINGLE SERVICE ITEMS were found stored ON THE FLOOR.
  • 3180 - Repeat AIR CURTAIN AND FLOORS ON COOKLINE noted in need of cleaning.
  • 3300 - Premises has accumulation of litter in the alley way.
  • 3490 - LOTION STORED ON PREP TABLE.
March 24, 2008Routine213Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. FOODS IN WALK-IN FREEZER.
  • 0810 - The methods used for cooling were not adequate.
  • 1570 - Repeat The door gasket of the WAITRESS DISPLAY is damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF ALL REFRIGERATORS.
  • 3180 - FLOORS THROUGHOUT KITCHEN noted in need of cleaning.
December 11, 2007Routine05Details / Comments
No violation noted during this evaluation. September 24, 2007Critical Procedures00Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0570 - Wiping cloths improperly stored between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0690 - Corrected During Inspection Repeat PERSONAL ITEMS STORED ON SPICE SHELF.
  • 0820 - Critical WALK-IN REFRIGERATOR cold holding at improper temperatures.
  • 1150 - Corrected During Inspection Repeat The nonfood contact surface of the WAITRESS CABINET is not designed or constructed to be easily cleanable.
  • 1570 - Repeat The door gaskets of SEVERAL UNITS are damaged.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: SUGAR SCOOP.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BIN LIDS.
  • 1800 - The nonfood contact surface of the MIXER TABLE has accumulations of grime and debris.
  • 2000 - Corrected During Inspection Repeat REFRIGERATOR RACK STORED ON FLOOR.
  • 3140 - Corrected During Inspection Repeat Area designated for employees to use tobacco is located so that it does not protect FOOD ITEMS from contamination
  • 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
  • 3170 - Repeat Physical structure not maintained in good repair
  • 3240 - CAULKING AT HANDSINK IN MEN'S RESTROOM IS not maintained
June 19, 2007Routine413Details / Comments
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0690 - PERSONAL ITEMS STORED IN CABINET WITH FOOD ITEMS.
  • 1570 - Repeat The door gasket of the BEVERAGE AIR REFRIGERATOR is damaged.
  • 1580 - Repeat The cutting board along the BEVERAGE AIR MAKE UNIT is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKET.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF BEVERAGE AIR REFRIGERATOR AND RED TRAYS HOLDING PLATES.
  • 1800 - The nonfood contact surface of the EXTERIOR OF DISH MACHINE has accumulations of grime and debris.
  • 2000 - Repeat REFRIGERATOR RACK OBSERVED STORED ON THE FLOOR.
  • 2350 ii - FAUCET AT SCRAPE SINK in poor repair.
  • 3140 - Area designated for employee to use tobacco is located so that it does not protect from contamination.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3170 - VENT COVER HANGING FROM CEILING is not maintained in good repair
  • 3180 - FLOORS IN THE WALK-IN FREEZER AND UNDER THE DISH MACHINE noted in need of cleaning.
March 26, 2007Routine211Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers. DRY INGERDIENT BINS.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use. DISH SOAP IN SANITIZER BUCKET.
  • 1150 - Repeat The nonfood contact surface of the WAIT STATION CABINETS ARE not designed or constructed to be easily cleanable.
  • 1570 - Repeat The door gasket of the BEVERAGE AIR UNIT damaged.
  • 1580 - Repeat The cutting board(s) along the BEVERAGE AIR UNIT are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: UNDERSIDE OF FLOOR MIXER
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: FRYER STAND AND SIDE PANEL OF OVEN.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN REFRIGERATOR FAN, SPICE CONTAINERS AND DRY INGREDIENTS BINS.
  • 1780 - Critical Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - The nonfood contact surface of the CONDERSER PANEL OF THE TRUE GLASS REFRIGERATOR AND OVEN CATCH PAN have accumulations of grime and debris.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Repeat CEILING TILES NEAR BACKDOOR ARE not maintained in good repair
December 05, 2006Routine411Details / Comments
  • 0470 A 4 - Raw meats stored in improper order in the BevAir unit.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Containers of soup in walk-in freezer and cases of soda.
  • 0820 - Corrected During Inspection Critical Sausage links hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Shell eggs and slice cheese cold holding at improper temperatures.
  • 1150 - Repeat The nonfood contact surface of the waitress station copboards are not designed or constructed to be easily cleanable.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the Pepsi cooler.
  • 1570 - Repeat The door gasket of several units throughout the kitchen damaged.
  • 1580 - Repeat The cutting board along the BevAir unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice machine.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exterior of oven, and small fryer.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Table top fans, exterior of dry ingredient bins, exterior of dish machine, juice machine nozzels, stainlees steel cabinet handles, shelving in the BevAir unit, underside of the spice shelf, and gaskets in all units.
  • 2000 - Corrected During Inspection Pepsi cooler racks were found stored on the floor beside the ice machine.
  • 2750 - Outside of dumpster is heavily soiled.
  • 3170 - Several ceiling tiles in the kitchen are not maintained in good repair
  • 3180 - Kitchen window screens and walls behind equipment noted in need of cleaning.
June 27, 2006Routine212Details / Comments
  • 0470 - Corrected During Inspection Critical The CHEESE AND HAM WERE STORED IN THE SAME CONTAINER IN THE COOK'S DISPLAY BEV AIR UNIT.
  • 0470 - Critical Repeat Unwrapped or uncovered food in SEVERAL OF THE UNITS.
  • 0480 - Unlabeled food containers. BREADING CONTAINERS.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. POTATOES
  • 0820 - Corrected During Inspection Critical Repeat SALAD BAR FOODS cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the LOWER CUBBOARDS IN THE WAITRESS/WAITER STATION ARE not designed or constructed to be easily cleanable.
  • 1570 - MEAT SLICER IS damaged.
  • 1570 - Repeat The door gasket of SEVERAL UNITS ARE damaged.
  • 1580 - Repeat The cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: COOK'S UTENSILS IN THE STORAGE BIN.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT SLICER, CHOPPER, AND TABLE TOP MIXER.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PANS
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: TOP EDGES OF THE DISHWASHER.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: COOLING WANDS.
  • 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Repeat Clean TRAYS AND THE ICE BUCKET were observed stored with the food-contact surface facing upward.
  • 2580 - A condensate drain line servicing THE ICE MACHINE SEPARATED CAUSING WATER TO POOL ON THE FLOOR OF THE HOT WATER HEATER ROOM.
  • 2830 - Floor and wall juncture in THE ICE MACHINE AREA not sealed.
  • 3080 - Less than 50 foot candles of light was noted in the POTATO OVEN, MIXER, SLICER AND STORAGE AREA NEAR SIDE ENTRANCE.
  • 3170 - WALL NEAR THE HOT WATER HEATER ROOM is not maintained in good repair
  • 3180 - Repeat FLOORS IN CORNERS AND UNDER EQUIPMENT noted in need of cleaning.
March 06, 2006Routine414Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the TRUE REACH IN FREEZER.
  • 0470 - Critical Different types of SEAFOODS stored in such a manner that may cause cross contamination. OYSTERS IN SMAE PAN WITH SHRIMP.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. SPOON IN THE BROWN SUGAR.
  • 0570 - Wiping cloths SANITIZER WAS DIRTY IN THE COOK'S AREA.
  • 0820 - Critical NUMEROUS FOOD ITEMS cold holding at improper temperatures.
  • 1570 - The door gasket of the TRUE REFRIGERATOR is damaged.
  • 1570 - SHELVES UNDER PREP TABLE, SHELVES IN REFRIGERATOR, FLOOR OF THE WALK-IN REFRIGERATOR, WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: SILVERWARE.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: PANS AND THE ICE MACHINE LID.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BOTTOM SURFACE OF LARGE PANS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER SHELF UNDER COOK'S PREP TABLE, STORAGE RACKS IN THE WALK-IN REFRIGERATOR (TRIM EDGING).
  • 1800 - The nonfood contact surface of the COOKING EQUIPMENT has accumulations of grime and debris.
  • 2000 - Corrected During Inspection Clean ICE BUCKET WAS observed stored with the food-contact surface facing upward.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the COOK'S AREA is blocked, preventing access by employees for easy handwashing.
  • 3140 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. OPEN DRINKING GLASS.
  • 3180 - DINING ROOM CEILING FAN BLADES AND KITCHEN LIGHT SHIELDS noted in need of cleaning.
September 16, 2005Routine411Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. SCOOP HANDLES IN THE FLOUR BIN AND WAITRESS STATION ICE MACHINE WERE BURIED UNDER THE FOOD ITEM.
  • 0820 - Corrected During Inspection Critical SEVERAL PANS OF FOODS PLACED ON THE GRILL hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) FOOD in the WALK-IN refrigeration unit is not properly dated for disposition.
  • 1320 - Corrected During Inspection The temperature measuring device located in the BEV AIR DISPLAY UNIT is not easily readable.
  • 1580 - The cutting board along the BEV AIR IN THE COOK'S AREA is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING BUCKET EXCEEDED 50ppm
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the CHOPPER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2000 - Corrected During Inspection Clean CONTAINERS were observed stored with the food-contact surface facing upward.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the KITCHEN.
  • 3180 - FLOOR ALONG THE WALL AND AROUND EQUIPMENT SUPPORT LEGS IN THE COOK'S AREA noted in need of cleaning.
  • 3270 - Incoming shipments are not being inspected routinely. SMALL FRUIT TYPE FLIES NOTED AROUND THE TOMATOES WHICH WERE DELIVERED THIS MORNING.
June 03, 2005Routine47Details / Comments
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATOR GASKETS.March 30, 2005Follow-up01Details / 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. IMPROPER HAND WASHING BETWEEN TASK.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0470 - Critical Unwrapped or uncovered food in the REFRIGERATOR AND FISH BREADING CONTAINERS WHEN NOT IN USE.
  • 0570 - Wiping cloths improperly stored between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0830 - Critical The prepared ready-to-eat FOOD in the WALK-IN REFRIGERATOR is not properly dated for disposition.
  • 1100 - Repeat The food contact surface of the STIRRING WAND is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - The nonfood contact surface of the WOODEN BRACE UNDER DRAIN BOARD IN COOKING AREA, STOVED LINED WITH ALUMINUM FOIL, WOODEN SHELVES (WAITRESS STATION LOWER CABINET & ABOVE BREADING TABLE), KNIFE HOLDING RACK, REFRIGERATOR SHELVES IN BEV AIR AND GLENCO, AND THE FLOORS OF THE WALK-IN UNITS are not designed or constructed to be easily cleanable.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the REFRIGERATORS.
  • 1750 - CUSTOMERS REUSING THE SAME BOWLS FOR REFILLS AT THE SOUP BAR.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARD, HOBART SHREDDER, AND MEAT SLICER.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING PANS AND CONTAINERS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATOR GASKETS, BREAD RACK AT WAITRESS STATION, LOWER SHELVES, DISH RACKS, AND UTENSIL STORAGE BINS.
  • 1780 - Critical Repeat Food contact surfaces of the MEAT SLICER AND CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - Repeat The nonfood contact surface of the OVEN KNOBS AND WELLS OVEN has accumulations of grime and debris.
  • 1960 - Repeat COOKING PANS were found stacked while wet after cleaning and chemical sanitization.
  • 2830 - Repeat Floor and wall juncture in SEVERAL LOCATIONS THROUGHOUT THE KITCHEN not sealed.
  • 2890 - Light bulb ABOVE OVEN AND THROUGHOUT THE FACILITY not shielded, coated, or otherwise shatter-resistent.
  • 3050 - No waste receptacle provided at handwashing lavatories in KITCHEN HAND SINK.
  • 3170 - HOLES IN WALLS NEAR THE FLOOR AND TAPING AROUND THE VENT OVER THE GRILL AREA is not maintained in good repair
  • 3180 - Repeat FLOORS IN THE WALK-IN UNITS AND FLOOR BEHIND REFRIGERATOR UNITS noted in need of cleaning.
  • 3290 - Corrected During Inspection WRENCH, FLY SWATER, AND MISCELLANEOUS ITEMS noted to be stored in such a way that it is contaminating Equipment, Food ON THE DRY STORAGE RACK BY THE OFFICE.
  • 3330 - Critical Repeat Working container of CLEANSER was not properly labeled.
March 14, 2005Routine617Details / Comments
  • 1800 - Repeat The nonfood contact surface of the COOKING EQUIPMENT (INCLUDES WIRES) has accumulations of grime and debris.
  • 1100 - Repeat The food contact surface of the GLENCO SHELVES AND STORAGE SHELVES are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3180 - Repeat FLOORS UNDER COOKING EQUIPMENT AND FLOORS UNDER STORAGE SHELVES BY SODA SYRUPS noted in need of cleaning.
  • 1570 - The door gasket on SEVERAL REFRIGERATORS are damaged).
  • 2830 - Floor and wall juncture in the kitchen next to the Glenco refrigerator is not sealed.
December 30, 2004Follow-up05Details / Comments
  • 3220 - Repeat Mops not hung up to air dry.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (WALK-IN UNIT)
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELVES UNDER TABLES AND GASKET OF THE BEV AIR UNIT.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SEVERAL COOKING PANS AND TRAYS AND THE WELLS OVEN.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0790 - Improper methods used to thaw MEATS.
  • 1780 - Critical Repeat Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the KITCHEN.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1100 - The food contact surface of the STORAGE SHELVES IN THE GLENCO, FLOOR OF THE WALK-IN FREEZER, AND WALK-IN REFRIGERATOR, AND SEVERAL WOODEN STORAGE CABINETS NEAR WAITRESS STATION are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1960 - PANS were found stacked while wet after cleaning and chemical sanitization.
  • 0160 - Critical A food employee failed to wash his hands BETWEEN HANDLING DIRTY DISHES AND CLEAN DISHES AT THE WAREWASHING MACHINE.
  • 3330 - Critical Repeat Working containers of CLEANSERS IN SPRAY BOTTLES are not properly labeled. (CORRECTED DURING THE INSPECTION).
  • 3180 - Repeat VENTS IN ALL THE BATHROOMS AND FLOORS THROUGHOUT THE FACILITY UNDER EQUIPMENT AND STORAGE SHELVES noted in need of cleaning.
  • 2310 - Critical Repeat The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing.
  • 1800 - The nonfood contact surface of the COOKING EQUIPMENT, WAREWASHING MACHINE AND SMALL DISPLAY REFRIGERATOR has accumulations of grime and debris.
  • 1400 - The WALK-IN UNIT HAS CONDENSATION AND IS OVER STOCKED FOR PROPER AIR FLOW.
December 09, 2004Routine512Details / Comments
  • 0820 - Critical All food items in the Bev Air display cold holding at improper temperatures.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. (Cutting board on the Bev Air display unit- worker did not sanitize before making a sandwich).
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (Scoops)
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. (Meat slicer)
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen. (Corrected during inspection).
  • 0830 - Critical Repeat The prepared foods in the refrigeration unit is not properly dated for disposition.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep areas and cutting board.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators. (Ham cubes in Bev Air and pans of various foods in the larger Bev Air and True refrigerator)
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Improper scoop in the waitress station sugar bin and dry ingredient scoop left out of bin on top of a dirty lid.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. (No splashquard near handsink and two buckets of spagetti sauce in freezer uncovered)
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk-in units are over crowded).
  • 1100 - The food contact surface of the lid storage bin and other plastic tubs in the warewashing area are is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use. (Stored in a mixed soap and bleach solution).
  • 0570 - Wiping cloths improperly used. (Cloth hanging in waitress station to wipe off finger tips).
  • 1580 - Repeat The cutting board along the Bev Air display unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Waitress preparing bread)
  • 0450 - Critical Food employee failed to wash his or her hands. (Warewasher between handling clean and dirty dishes, employees between task. Gloves are not a substitute to hand washing).
  • 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.
  • 3330 - Critical Repeat Working containers of cleansers are not properly labeled.
  • 1150 - The nonfood contact surface of the wooden support frame for the ice bin in the waitress station is not designed or constructed to be easily cleanable.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 3180 - Repeat Entire kitchen especially the floors under the equipment, in corners, along the walls, kitchen ceiling tiles, fan guards, and the vent covers in the dining area, noted in need of cleaning.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: large bucket size pans hanging in the warewashing area.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dry storage containers, behind the grill, table top mixer, lower shelves in the cooking area, bins storing lids, soda dispensing unit (sugar spill), cubber machine (peeling paint/rusty), and the coffee cup tray in the waitress station.
  • 3490 - Personal gear stored on the racks with the canned goods in the kitchen.
  • 2000 - Repeat Clean pans were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Drainboard with clean dishes located next to hand sink with no splashguard.
  • 2000 - Repeat Single service items, plastic jugs and miscellaneous items stored in an unused dirty sink with a hammer in the warewashing area.
  • 1320 - There was no temperature measuring device located in the Waitress station True refrigerator and the two Bev Air units thermometers were broken.
September 01, 2004Routine917Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops not hung up to air dry.
  • 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators.
  • 1060 - Repeat The nonfood contact surface of the lower metal and woodened shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches. (Current screen has tears).
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk-in freezer).
  • 0610 - Repeat Food and dishes in a location where it is subject to splash, dust or other contamination. (No splashguard on the handsink).
  • 1100 - The food contact surface of the racks in the refrigerator is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1960 - Silverware were found wet after cleaning and chemical sanitization. (Employee wrapping silverware in napkins).
  • 2890 - Light bulb under the exhaust hood system has a broken shield.
  • 0480 - Unlabeled food containers. (Throughout the refrigerator units).
  • 3330 - Critical Working containers of cleansers are not properly labeled.
  • 1150 - The nonfood contact surface of the oven is not designed or constructed to be easily cleanable. (Aluminum foil lining).
  • 3180 - Repeat Floors under equipment and along the back walls and corners noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained. (Knobs on the handsink are greasy and have accumulated debris).
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Cooking pans.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of oven and grill, table edges in dishwasher area, lower storage shelves, tubs used to store lids, plastic containers storing silverware, and can opener holder.
June 16, 2004Routine214Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) MACARONI SALAD AND COLE SLAW in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the BOTTOM SHELVES OF THE PREPERATION TABLES AND STORAGE SHELVES ARE not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Repeat Unwrapped or uncovered food in the SEAFOOD REFRIGERATOR.
  • 2790 - Repeat The indoor floor material located at DISH AREA does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2000 - Splash guard is needed by the three compartment sink and handsink.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1580 - Repeat The cutting board along the SANDWICH PREPARATION UNIT IS heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3180 - Repeat FLOORS IN THE KITCHEN noted in need of cleaning.
February 17, 2004Routine17Details / Comments
  • 1460 - There is no 3 compartment sink located in the establishment.
  • 1060 - The nonfood contact surface of the wire shelving in the walk in refrigeration unit and the bottom surface of the shelving units in the kitchen area are not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Critical Repeat Animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). MEATS STORED ABOVE VEGETABLE IN THE REFRIGERATION UNITS.
  • 2790 - The indoor floor material located at DISH WASHING AREA does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 1580 - Repeat The cutting board along the BACK OF THE KITCHEN are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. THE CUTTING BOARD IS NOT IN USE.
  • 1570 - Repeat GASKETS was observed in a state of disrepair and damaged.
  • 3180 - Repeat FLOORS IN THE KITCHEN ARE noted in need of cleaning.
  • 0610 - Repeat Food stored on the floor IN THE FREEZER. Or Food stored less than 6" above the floor.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: ON OUTSIDE OF ALL STOVE, OVEN, AND GRILL EQUIPMENT, AS WELL AS THE SHEET PANS AND POTS.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: MICROWAVE, JUICE DISPENSER, SODA DISPENSER, ICE HOLDER, HOBART, INSIDE OF FREEZER AND REFRIGERATION UNITS.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: GASKETS, OUTSIDE OF REFRIGERATION UNITS AND FREEZERS.
November 21, 2003Routine27Details / Comments
  • 1580 - Repeat The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - The floor in the walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Floor bulging.
  • 1170 - Dust accumulation noted on the vent duct in the kitchen in front of the grill.
June 23, 2003Routine03Details / Comments
  • 3260 - Personal clothing items (coats) noted hanging on food racks in the kitchen.
  • 3080 - Lighting inadequate in the kitchen food prep area. Bulbs noted to be inoperable.
  • 0380 - Critical Dented cans of olives noted on storage rack in the kitchen.
  • 0470 - Critical Unwrapped or uncovered food (veil patties)in the Beverage-Air reach-in freezer in the food prep area
  • 0550 - Ice scoop improperly stored between uses. Scoop stored on top of adjacent counter.
  • 3350 - Can of paint thinner stored with cleaning agents in the kitchen.
  • 2000 - Styrofoam cups and plates stored with food items on shelf adjacent to the dishwasher.
  • 0610 - Food (veil patties) stored unprotected on freezer rack without any covering or other protection from cross-contamination.
  • 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Also noted a cutting board being used as a wind shield in a window 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
  • 1320 - No internal thermometer noted in the Beverage-Air small reach-in freezer. Temperature - 6 F
  • 2890 - Repeat Ceiling light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistent.
  • 3330 - Critical Working containers of unknown solutions in spray bottles are not properly labeled.
  • 3170 - Chipped floor noted in the kitchen.
  • 3170 - Several ceiling tiles in the kitchen and dishwashing area warped and misaligned.
  • 3340 - Critical Containers of paint thinner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2740 - Two (2) 55 gallon drums used for grease disposal not stored on concrete or asphalt. Grease spillage noted on the ground.
  • 2850 - Cardboard being used as floor mats adjacent to the ice bin and dishwashing area.
  • 3180 - Dust accumulation noted on the ceiling and walls. Food splatter also noted on the wall(s) in the kitchen. Trash and debris noted on the floor under equipment throughout the facility.
  • 0240 - Employee (cook) observed working in the food service area without proper hair restraints.
  • 3140 - Open drinking container observed in the food prep area.
  • 0060 - Critical No certified food manager on site @ the time of the inspection. Certificate (hanging) for Karen Scarborough has an expiration date of 11/19/01. NOTED ON INSPECTION REPORT DATED 4/2/02 AND 8/14/02.
January 13, 2003Routine516Details / Comments

October 15, 2009 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to possess or provide a currently certified manager.
    Provide certified manager(s) for each shift. Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
  • 0800 - Critical Hot soups noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 1 - Critical Repeat Foods in hot well hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Foods cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - The legs and bottom shelves of some prep tables are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of the rusty refrigerator racks and can opener are no longer smooth and contain cracks, chips, or pits that can not be easily cleaned.
    Replace the racks 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.
  • 1320 - Some refrigerators are missing a temperature measuring device and other units' are not accurate.
    Provide an accurate temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1700 - Critical Chlorine sanitizing solution dispensed at dishwasher was not at an acceptable concentration. *Chemical drum empty.
    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 75F. *Changed to new drum at this time.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker, can opener, one microwave, underside of solid shelves at cook line, refrigerator gaskets.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the stove drip tray 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.
  • 1900 - Critical 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 a 50-100ppm chlorine solution to store wiping cloths in between uses. Do not add detergent to the solution.
  • 3020 - Soap was not provided at the hand washing lavatory in the dishwashing area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
    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
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 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.
  • 3270 - Evidence of mice in store room.
    Facility is currently under pest control program to eliminate rodents including baiting, trapping, and securing facility openings. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
*Must provide a Chesapeake registered, certified manager on site during all hours of operation. Within 30 days provide certified managers, post certificates, and/or register for next available course.

March 24, 2009 (Routine)



Violations:
  • 0200 - Employee 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 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.
  • 1080 - The cardboard box used for storage is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Slicer and Microwave.
    Remove any unused or non-functioning equipment from the premises.
  • 1580 - Repeat The cutting boards 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 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Toast station.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside juice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Door frame at ice machine area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors under and behind equipment 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.
Comments:
Expired CFM has recently taken refresher course and is awaiting results. Discussed violations and corrective actions with CFM. Health Permit renewal issued with the understanding that all violations will be corrected promptly.

September 17, 2008 (Routine)



Violations:
  • 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 135F.
  • 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.
  • 0820 A 1 - Corrected During Inspection Critical PORK GRAVY hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1400 - THE BEV AIR MAKE UNIT IS NOT DRAINING PROPERLY.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - The door gasket to the WAITRESS MAKE UNIT is in poor repair.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting boards 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 - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SHEET PANS
    Clean and sanitize these surfaces for food contact.
  • 1780 E - Surfaces of the TOASTERS in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
    Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 1800 - The nonfood contact surface of the SPRAY NOZZLE 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.
  • 2000 - Clean POTS were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
Oven handles have been ordered and are waiting to be installed. Overall, the kitchen is showing signs of improvement. Correct all remaining violations promptly.

June 09, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical WAITRESS MAKE UNIT cold holding at improper temperatures
    DELI SALADS PREPARED TODAY WERE RELOCATED TO THE WIR. OTHER PHFS WERE DISCARDED TOTALLING APPROX. 6 LBS OF POTATO SALAD, BEETS AND APPLESAUCE ALL HOLDING AT 58*F. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Repeat The door gasket to the BEV AIR 2 DOOR UNIT is in poor repair.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (WIPING CLOTH BUCKET)
    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 75F.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING PANS
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PREP TABLES AND GASKET OF THE BEV AIR MAKE UNIT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The cavity of the WHITE microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surface of the FLOOR FANS 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.
  • 3180 - VENT COVERS AND FLOOR IN WALK-IN FREEZER 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.
  • 3300 - Repeat Premises has accumulation of litter IN THE ALLEY WAY.
    Maintain the premise free of litter.
Comments:
Oven door handles are on order. Facility is maintaining training logs and has implemented employee health policy. Correct all violations promptly.

March 24, 2008 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0470 - Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). CUTTING BOARD NOT BEING CLEAN AND SANITIZED BETWEEN PREPPING OF RAW AND READY TO EAT FOODS.
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Dispensing utensils improperly stored between uses. DRY INGRIDIENT SCOOPS.
    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.
  • 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.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    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.
  • 0810 - Repeat The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1060 - The nonfood contact surface of the DUCT TAPE ON THE HOLDING CABINET 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.
  • 1570 - EXHAUST FAN COVERED WITH TRASH BAG AND DUCT TAPE was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the 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 the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - OVEN HANDLE was observed in a state of disrepair and damaged.
    Repair the 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 the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket to the BEVERAGE AIR 2 DOOR is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board at the BEV AIR MAKE UNIT is 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING, GASKETS AND INTERIOR OF REFRIGERATORS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The food contact equipment surface of the OVEN is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 2000 - CLEAN PLASTICE CONTAINERS NAD CASES OF SINGLE SERVICE ITEMS were found stored ON THE FLOOR.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat AIR CURTAIN AND FLOORS ON COOKLINE 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.
  • 3300 - Premises has accumulation of litter in the alley way.
    Maintain the premise free of litter.
  • 3490 - LOTION STORED ON PREP TABLE.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Kitchen was short staffed during the time of inspection, therefore the Certified Food Manager was on the line. Health Permit renewal will be issued with the understanding that all violations will be corrected prior to the next inspection.

December 11, 2007 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. FOODS IN WALK-IN FREEZER.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1570 - Repeat The door gasket of the WAITRESS DISPLAY is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF ALL REFRIGERATORS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - FLOORS THROUGHOUT 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.
Comments:
Renovations are almost complete for facility. Discussed employee health policy and training logs.

September 24, 2007 (Critical Procedures)

Comments:
Approved renovations to the kitchen have not yet been completed but great progress has been made. Safe food handling procedures and food temperatures observed. Minor non-critical, non-food violations observed were corrected on-site. Training logs are being kept up to date. A routine inspection will be conducted in December as scheduled.

June 19, 2007 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food 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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 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.
  • 0690 - Corrected During Inspection Repeat PERSONAL ITEMS STORED ON SPICE SHELF.
    Protect food from miscellaneous sources of contamination.
  • 0820 - Critical WALK-IN REFRIGERATOR cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. DELIVERY HAD JUST BEEN PUT AWAY. TEMPERATURE CHECKED AFTER INSPECTION.
  • 1150 - Corrected During Inspection Repeat The nonfood contact surface of the WAITRESS CABINET is not designed or constructed to be easily cleanable.
    MYLAR IS CURRENTLY BEING INSTALLED. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Repeat The door gaskets of SEVERAL UNITS are damaged.
    Replace door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: SUGAR SCOOP.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BIN LIDS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the MIXER TABLE 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.
  • 2000 - Corrected During Inspection Repeat REFRIGERATOR RACK STORED ON FLOOR.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3140 - Corrected During Inspection Repeat Area designated for employees to use tobacco is located so that it does not protect FOOD ITEMS from contamination
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
    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.
  • 3170 - Repeat Physical structure not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - CAULKING AT HANDSINK IN MEN'S RESTROOM IS not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Recommend using temperature charts for all refrigerator/freezer units. Corrective action taken during inspection. Renovation plans have been approved by this department and should start within the next month. Maintenance and equipment issues will be addressed at that time. Correct all violations prior to next inspection.

March 26, 2007 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0690 - PERSONAL ITEMS STORED IN CABINET WITH FOOD ITEMS.
    Protect food from miscellaneous sources of contamination.
  • 1570 - Repeat The door gasket of the BEVERAGE AIR REFRIGERATOR is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting board along the BEVERAGE AIR MAKE UNIT is 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH BUCKET.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million with water temperature of 75F.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF BEVERAGE AIR REFRIGERATOR AND RED TRAYS HOLDING PLATES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the EXTERIOR OF DISH MACHINE 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.
  • 2000 - Repeat REFRIGERATOR RACK OBSERVED STORED ON THE FLOOR.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - FAUCET AT SCRAPE SINK in poor repair.
    Repair plumbing.
  • 3140 - Area designated for employee to use tobacco is located so that it does not protect from contamination.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3150 - 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.
  • 3170 - VENT COVER HANGING FROM CEILING is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - FLOORS IN THE WALK-IN FREEZER AND UNDER THE DISH 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.
Comments:
Corrective action taken during inspection. Renovations have been scheduled for the near future. All maintenance issues will be addressed at that time. Health Permit renewal issued.

December 05, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food 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.
  • 0480 - Unlabeled food containers. DRY INGERDIENT BINS.
    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 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 140F and the container.
  • 0570 - Wiping cloths improperly stored between use. DISH SOAP IN SANITIZER BUCKET.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1150 - Repeat The nonfood contact surface of the WAIT STATION CABINETS ARE not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Repeat The door gasket of the BEVERAGE AIR UNIT damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting board(s) along the BEVERAGE AIR 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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: UNDERSIDE OF FLOOR MIXER
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: FRYER STAND AND SIDE PANEL OF OVEN.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN REFRIGERATOR FAN, SPICE CONTAINERS AND DRY INGREDIENTS BINS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the CONDERSER PANEL OF THE TRUE GLASS REFRIGERATOR AND OVEN CATCH PAN 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.
  • 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.
  • 3170 - Repeat CEILING TILES NEAR BACKDOOR ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Corrective action occurred during inspection. Overall food safety and sanitation is excellent. Renovations are scheduled for the near future. Correct violations prior to next inspection.

June 27, 2006 (Routine)



Violations:
  • 0470 A 4 - Raw meats stored in improper order in the BevAir unit.
    Store foods according to internal cooking temperature from lowest to highest.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Containers of soup in walk-in freezer and cases of soda.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Sausage links hot holding at improper temperatures.
    Sausages were reheated to 165*F. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Shell eggs and slice cheese cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Bring out smaller amounts to use.
  • 1150 - Repeat The nonfood contact surface of the waitress station copboards are not designed or constructed to be easily cleanable.
    Mylar is on order. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the Pepsi 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 The door gasket of several units throughout the kitchen damaged.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting board along the BevAir unit is 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exterior of oven, and small fryer.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Table top fans, exterior of dry ingredient bins, exterior of dish machine, juice machine nozzels, stainlees steel cabinet handles, shelving in the BevAir unit, underside of the spice shelf, and gaskets in all units.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Corrected During Inspection Pepsi cooler racks were found stored on the floor beside the ice machine.
    Racks are not used and to be moved to storage shed.
  • 2750 - Outside of dumpster is heavily soiled.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3170 - Several ceiling tiles in the kitchen are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Kitchen window screens and walls behind equipment 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.
Comments:
Renovations are scheduled for the fall. Several corrective actions occurred during inspection. Correct all remaining violations prior to next inspection.

March 06, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical The CHEESE AND HAM WERE STORED IN THE SAME CONTAINER IN THE COOK'S DISPLAY BEV AIR UNIT.
    Separate 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in SEVERAL OF THE UNITS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers. BREADING 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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. POTATOES
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat SALAD BAR FOODS cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1150 - The nonfood contact surface of the LOWER CUBBOARDS IN THE WAITRESS/WAITER STATION ARE not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - MEAT SLICER IS damaged.
    Repair the MEAT SLICER 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 MEAT SLICER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket of SEVERAL UNITS ARE damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting boards are 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 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: COOK'S UTENSILS IN THE STORAGE BIN.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT SLICER, CHOPPER, AND TABLE TOP MIXER.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PANS
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: TOP EDGES OF THE DISHWASHER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: COOLING WANDS.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 1960 - TABLEWARE 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.
  • 2000 - Repeat Clean TRAYS AND THE ICE BUCKET were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2580 - A condensate drain line servicing THE ICE MACHINE SEPARATED CAUSING WATER TO POOL ON THE FLOOR OF THE HOT WATER HEATER ROOM.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
  • 2830 - Floor and wall juncture in THE ICE MACHINE AREA not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3080 - Less than 50 foot candles of light was noted in the POTATO OVEN, MIXER, SLICER AND STORAGE AREA NEAR SIDE ENTRANCE.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - WALL NEAR THE HOT WATER HEATER ROOM is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS IN CORNERS AND UNDER EQUIPMENT 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.
Comments:
A copy of the renovation plans must be submitted to the Chesapeake Health Department prior to commencing any changes. New walk-in units are on order. Corrective action was initiated during the inspection on all critical violations. Correct all remaining violations as soon as possible. Health Permit renewal issued.

September 16, 2005 (Routine)



Violations:
  • 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.
  • 0240 - Corrected During Inspection Employee 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.
  • 0470 - Critical Unwrapped or uncovered food in the TRUE REACH IN FREEZER.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Different types of SEAFOODS stored in such a manner that may cause cross contamination. OYSTERS IN SMAE PAN WITH SHRIMP.
    Separate types of raw foods from each other 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.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. SPOON IN THE BROWN SUGAR.
    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 - Wiping cloths SANITIZER WAS DIRTY IN THE COOK'S AREA.
    Ensure chemical sanitizer IS CHANGED AS NEEDED.
  • 0820 - Critical NUMEROUS FOOD ITEMS cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. DO NOT PLACE FOOD ITEMS DIRECTLY INTO THE REFRIGERATORS FROM THE HEATING ELEMENT. ALLOW FOR PROPER COOLING UTILIZING ONE OF THE FOUR APPROVED CHILLING PROCESS METHODS AND TIME LIMITS. THIS WILL PREVENT THE REFRIGERATORS FROM WORKING HARDER AND OTHER FOODS TO INCREASE IN TEMPERATURES. CFM WILL MONITOR AND TAKE APPROPRIATE ACTIONS.
  • 1570 - The door gasket of the TRUE REFRIGERATOR is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - SHELVES UNDER PREP TABLE, SHELVES IN REFRIGERATOR, FLOOR OF THE WALK-IN REFRIGERATOR, WERE observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the 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 the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: SILVERWARE.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: PANS AND THE ICE MACHINE LID.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BOTTOM SURFACE OF LARGE PANS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER SHELF UNDER COOK'S PREP TABLE, STORAGE RACKS IN THE WALK-IN REFRIGERATOR (TRIM EDGING).
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the COOKING EQUIPMENT 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. CHANGE THE FREQUENCY ON THE CLEANING SCHEDULE.
  • 2000 - Corrected During Inspection Clean ICE BUCKET WAS observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the COOK'S AREA 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 DIRTY PANS ON THE FLOOR preventing its use.
  • 3140 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. OPEN DRINKING GLASS.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. ALL CUPS MUST HAVE LIDS AND BE STORED AWAY FROM FOOD PREP AREAS.
  • 3180 - DINING ROOM CEILING FAN BLADES AND KITCHEN LIGHT SHIELDS 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.
Comments:
Waitress station cupboard shelves are still in the process of being covered. CFM will call to schedule for the refresher training course held at the Chesapeake Health Department. CFM has an acceptable cleaning schedule and training log in place. Discussed the temperature log and provided sample documents for recordings. Immediate action taken on most violations during the inspection. Correct all remaining violations prior to the next inspection.

June 03, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. SCOOP HANDLES IN THE FLOUR BIN AND WAITRESS STATION ICE MACHINE WERE BURIED UNDER THE FOOD ITEM.
    Store in-use utensils or dispensing utensils in the food with their handles above the top of the food and the container to prevent cross contamination.
  • 0820 - Corrected During Inspection Critical SEVERAL PANS OF FOODS PLACED ON THE GRILL hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. SOME OF THE FOOD WAS DISCARDED VERSUS REHEATED. FOODS REHEATED WERE THEN PLACED INTO AN ALTERED STEAM TABLE TO MAINTAIN PROPER TEMPERATURES.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) FOOD in the WALK-IN 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.
  • 1320 - Corrected During Inspection The temperature measuring device located in the BEV AIR DISPLAY UNIT is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1580 - The cutting board along the BEV AIR IN THE COOK'S AREA is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. WIPING BUCKET EXCEEDED 50ppm
    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 75F.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the CHOPPER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of CHOPPER AFTER EACH MAJOR USE AND no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2000 - Corrected During Inspection Clean CONTAINERS were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 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
  • 3180 - FLOOR ALONG THE WALL AND AROUND EQUIPMENT SUPPORT LEGS IN THE COOK'S 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.
  • 3270 - Incoming shipments are not being inspected routinely. SMALL FRUIT TYPE FLIES NOTED AROUND THE TOMATOES WHICH WERE DELIVERED THIS MORNING.
    Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. FACILITY WAS INSPECTED THIS MORNING BY A PEST CONTROL COMPANY AND PLACED ON A ROUTINE PROGRAM.
Comments:
Do not place cardboard under equipment or to line storage shelves. Recommend the leg supports of smaller equipment be lined with rubber to keep from sliding versus using the non skid fabric which becomes easily soiled. Owner has plans and an action scheduled designed for renovations of the kitchen interior. Any renovations need to be approved by the Health Department prior to the work being done. Corrective action was initiated on the violations during the inspection. Discussed the Hazardous Analysis Critical Control Point (HACCP) system with the owner and manager. Improvements with food management and storage noted. Entire crew are doing a great job.

March 30, 2005 (Follow-up)



Violation: 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATOR GASKETS.
Maintain nonfood-contact surfaces of equipment clean.
Comments:
Light bulb shield for light over burners is on order. Wooden shelves are in the process of being replaced with stainless steel shelves. Refrigerator racks are on order. Walk-in units are scheduled to be replaced in the near future. Dishwasher racks have been replaced with new racks. Facility went from 6 critical and 17 non-critical violations to zero critical and one non-critical violation. Corrective action was taken on all previous violations. Management of employees has been altered to allow for more cleaning and the facility sanitation level has improved. Areas around the cooking equipment still needing some detailed cleaning and the cleaning schedule was discussed with the manager. Training for employees is being scheduled. Health Permit renewal issued.

March 14, 2005 (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. IMPROPER HAND WASHING 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.
  • 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.
  • 0470 - Critical Unwrapped or uncovered food in the REFRIGERATOR AND FISH BREADING CONTAINERS WHEN NOT IN USE.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0830 - Critical The prepared ready-to-eat FOOD in the WALK-IN REFRIGERATOR 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 - Repeat The food contact surface of the STIRRING WAND is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the WAND to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1150 - The nonfood contact surface of the WOODEN BRACE UNDER DRAIN BOARD IN COOKING AREA, STOVED LINED WITH ALUMINUM FOIL, WOODEN SHELVES (WAITRESS STATION LOWER CABINET & ABOVE BREADING TABLE), KNIFE HOLDING RACK, REFRIGERATOR SHELVES IN BEV AIR AND GLENCO, AND THE FLOORS OF THE WALK-IN UNITS are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the REFRIGERATORS.
    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.
  • 1750 - CUSTOMERS REUSING THE SAME BOWLS FOR REFILLS AT THE SOUP BAR.
    PROVIDE CLEAN BOWLS AND DISHES FOR SALAD AND SOUP BARS.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARD, HOBART SHREDDER, AND MEAT SLICER.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING PANS AND CONTAINERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATOR GASKETS, BREAD RACK AT WAITRESS STATION, LOWER SHELVES, DISH RACKS, AND UTENSIL STORAGE BINS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Food contact surfaces of the MEAT SLICER AND CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of MEAT SLICER AND CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - Repeat The nonfood contact surface of the OVEN KNOBS AND WELLS 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.
  • 1960 - Repeat COOKING PANS 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.
  • 2830 - Repeat Floor and wall juncture in SEVERAL LOCATIONS THROUGHOUT THE KITCHEN not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2890 - Light bulb ABOVE OVEN AND THROUGHOUT THE FACILITY not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3050 - No waste receptacle provided at handwashing lavatories in KITCHEN HAND SINK.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3170 - HOLES IN WALLS NEAR THE FLOOR AND TAPING AROUND THE VENT OVER THE GRILL AREA is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS IN THE WALK-IN UNITS AND FLOOR BEHIND REFRIGERATOR UNITS 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.
  • 3290 - Corrected During Inspection WRENCH, FLY SWATER, AND MISCELLANEOUS ITEMS noted to be stored in such a way that it is contaminating Equipment, Food ON THE DRY STORAGE RACK BY THE OFFICE.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3330 - Critical Repeat Working container of CLEANSER was 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.
Comments:
Backflow preventers are required on all threaded faucets. The storage shed needs reorganizing of items. Use of pesticides was discussed with the owner. Follow up inspection scheduled. Management is in the process of getting a second CFM. Numerous improvements in food management and sanitation level noted.

December 30, 2004 (Follow-up)



Violations:
  • 1800 - Repeat The nonfood contact surface of the COOKING EQUIPMENT (INCLUDES WIRES) 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.
  • 1100 - Repeat The food contact surface of the GLENCO SHELVES AND STORAGE SHELVES are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the SHELVES to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3180 - Repeat FLOORS UNDER COOKING EQUIPMENT AND FLOORS UNDER STORAGE SHELVES BY SODA SYRUPS 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.
  • 1570 - The door gasket on SEVERAL REFRIGERATORS are damaged).
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 2830 - Floor and wall juncture in the kitchen next to the Glenco refrigerator is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
Comments:
Facility went from FIVE critical and TWELVE non critical violations to ZERO critical and FIVE non critical violations. Major improvements noted.

December 09, 2004 (Routine)



Violations:
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (WALK-IN UNIT)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELVES UNDER TABLES AND GASKET OF THE BEV AIR UNIT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SEVERAL COOKING PANS AND TRAYS AND THE WELLS OVEN.
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 0790 - Improper methods used to thaw MEATS.
    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 CORRECTED DURING THE INSPECTION.
  • 1780 - Critical Repeat Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of MEAT SLICER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 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
  • 0240 - Repeat 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.
  • 1100 - The food contact surface of the STORAGE SHELVES IN THE GLENCO, FLOOR OF THE WALK-IN FREEZER, AND WALK-IN REFRIGERATOR, AND SEVERAL WOODEN STORAGE CABINETS NEAR WAITRESS STATION are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the LISTED ITEMS to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1960 - PANS 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.
  • 0160 - Critical A food employee failed to wash his hands BETWEEN HANDLING DIRTY DISHES AND CLEAN DISHES AT THE WAREWASHING MACHINE.
    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.
  • 3330 - Critical Repeat Working containers of CLEANSERS IN SPRAY BOTTLES are not properly labeled. (CORRECTED DURING THE INSPECTION).
    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.
  • 3180 - Repeat VENTS IN ALL THE BATHROOMS AND FLOORS THROUGHOUT THE FACILITY UNDER EQUIPMENT AND STORAGE SHELVES 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.
  • 2310 - Critical Repeat The handwashing facility located at the KITCHEN 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 DIRTY DISHES IN THE SINK preventing its use.
  • 1800 - The nonfood contact surface of the COOKING EQUIPMENT, WAREWASHING MACHINE AND SMALL DISPLAY REFRIGERATOR 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.
  • 1400 - The WALK-IN UNIT HAS CONDENSATION AND IS OVER STOCKED FOR PROPER AIR FLOW.
    WALK-IN UNIT WAS BEING DEFROSTED AT THE TIME OF THE INSPECTION. REORGANIZE ITEMS TO ALLOW FOR PROPER AIR FLOW AND/OR PURCHASE ANOTHER FREEZER UNIT.
Comments:
Recommend another handsink be installed for easier accessibility and located in the warewashing area. Discussed temperature charts, cleaning charts and training records with manager.

September 01, 2004 (Routine)



Violations:
  • 0820 - Critical All food items in the Bev Air display cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. (Cutting board on the Bev Air display unit- worker did not sanitize before making a sandwich).
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the can opener after each use and no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (Scoops)
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. (Meat slicer)
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen. (Corrected during inspection).
    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.
  • 0830 - Critical Repeat The prepared foods 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.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep areas and cutting board.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators. (Ham cubes in Bev Air and pans of various foods in the larger Bev Air and True refrigerator)
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 0550 - Improper scoop in the waitress station sugar bin and dry ingredient scoop left out of bin on top of a dirty lid.
    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 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. (No splashquard near handsink and two buckets of spagetti sauce in freezer uncovered)
    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. Do not use the freezer for chilling large qauntities of food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk-in units are over crowded).
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Keep all boxes of food off the floor.
  • 1100 - The food contact surface of the lid storage bin and other plastic tubs in the warewashing area are is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the bins to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Wiping cloths improperly stored between use. (Stored in a mixed soap and bleach solution).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Wiping cloths improperly used. (Cloth hanging in waitress station to wipe off finger tips).
    Ensure cloths are not used for any other purpose than sanitizing food prep areas and wiping tables..
  • 1580 - Repeat The cutting board along the Bev Air display unit is 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.
  • 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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Waitress preparing bread)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 - Critical Food employee failed to wash his or her hands. (Warewasher between handling clean and dirty dishes, employees between task. Gloves are not a substitute to hand washing).
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 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.
    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.
  • 3330 - Critical Repeat Working containers of cleansers 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.
  • 1150 - The nonfood contact surface of the wooden support frame for the ice bin in the waitress station is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 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.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 3180 - Repeat Entire kitchen especially the floors under the equipment, in corners, along the walls, kitchen ceiling tiles, fan guards, and the vent covers in the dining 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.
  • 2310 - Critical The handwashing facility located at the kitchen 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 dirty dishes preventing its use.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: large bucket size pans hanging in the warewashing area.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dry storage containers, behind the grill, table top mixer, lower shelves in the cooking area, bins storing lids, soda dispensing unit (sugar spill), cubber machine (peeling paint/rusty), and the coffee cup tray in the waitress station.
    Maintain nonfood-food contact surfaces of equipment clean.
  • 3490 - Personal gear stored on the racks with the canned goods in the kitchen.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 2000 - Repeat Clean pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Drainboard with clean dishes located next to hand sink with no splashguard.
    Install a barrier between the hand sink and drain board.
  • 2000 - Repeat Single service items, plastic jugs and miscellaneous items stored in an unused dirty sink with a hammer in the warewashing area.
    Store all equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1320 - There was no temperature measuring device located in the Waitress station True refrigerator and the two Bev Air units thermometers were broken.
    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.

June 16, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods 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.
  • 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.
  • 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators.
    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
  • 1060 - Repeat The nonfood contact surface of the lower metal and woodened shelves are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches. (Current screen has tears).
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk-in freezer).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Repeat Food and dishes in a location where it is subject to splash, dust or other contamination. (No splashguard on the handsink).
    Install a splashguard at the handsink to prevent contamination.
  • 1100 - The food contact surface of the racks in the refrigerator is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1960 - Silverware were found wet after cleaning and chemical sanitization. (Employee wrapping silverware in napkins).
    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.
  • 2890 - Light bulb under the exhaust hood system has a broken shield.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0480 - Unlabeled food containers. (Throughout the refrigerator units).
    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.
  • 3330 - Critical Working containers of cleansers 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.
  • 1150 - The nonfood contact surface of the oven is not designed or constructed to be easily cleanable. (Aluminum foil lining).
    Discard foil.
  • 3180 - Repeat Floors under equipment and along the back walls and corners 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 - Handwashing facilities are unclean and not maintained. (Knobs on the handsink are greasy and have accumulated debris).
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Cooking pans.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of oven and grill, table edges in dishwasher area, lower storage shelves, tubs used to store lids, plastic containers storing silverware, and can opener holder.
    Maintain nonfood-food contact surfaces of equipment clean.
Comments:
Manager has been aggressive with correcting violations.

February 17, 2004 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) MACARONI SALAD AND COLE SLAW 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 - Repeat The nonfood contact surface of the BOTTOM SHELVES OF THE PREPERATION TABLES AND STORAGE SHELVES ARE not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0470 - Repeat Unwrapped or uncovered food in the SEAFOOD REFRIGERATOR.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2790 - Repeat The indoor floor material located at DISH AREA 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
  • 2000 - Splash guard is needed by the three compartment sink and handsink.
    Install splash guard by the three compartment sink.
  • 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.
  • 1580 - Repeat The cutting board along the SANDWICH PREPARATION UNIT IS 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.
  • 3180 - Repeat FLOORS 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.
Comments:
Overall sanitation is good. The establishment has made numerous improvements since my last inspection. Numerous new pieces of equipment are on order for the greater improvement of the establishment. The manager will look into replacing the storage shelves and painting the bottom shelves of the preparation tables. They are putting in a great effort to improve the establishment.

November 21, 2003 (Routine)



Violations:
  • 1460 - There is no 3 compartment sink located in the establishment.
    Install a 3 compartment sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
  • 1060 - The nonfood contact surface of the wire shelving in the walk in refrigeration unit and the bottom surface of the shelving units in the kitchen area are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0470 - Critical Repeat Animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). MEATS STORED ABOVE VEGETABLE IN THE REFRIGERATION UNITS.
    Separate 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.
  • 2790 - The indoor floor material located at DISH WASHING AREA 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
  • 1580 - Repeat The cutting board along the BACK OF THE KITCHEN are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. THE CUTTING BOARD IS NOT IN USE.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1570 - Repeat GASKETS was observed in a state of disrepair and damaged.
    Repair the GASKETS 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 GASKETS, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3180 - Repeat FLOORS IN THE KITCHEN ARE 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.
  • 0610 - Repeat Food stored on the floor IN THE FREEZER. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: ON OUTSIDE OF ALL STOVE, OVEN, AND GRILL EQUIPMENT, AS WELL AS THE SHEET PANS AND POTS.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: MICROWAVE, JUICE DISPENSER, SODA DISPENSER, ICE HOLDER, HOBART, INSIDE OF FREEZER AND REFRIGERATION UNITS.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: GASKETS, OUTSIDE OF REFRIGERATION UNITS AND FREEZERS.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Overall sanitation good. Many improvements have been made to the establishment recently. They have a three compartment sink that needs to be installed as soon as possible. Discontinue use of cardboard boxes to store food in the reach in refrigerator, use plastic containers instead. The managers reassured me that they would try to get rid of the wooden cutting board.

June 23, 2003 (Routine)



Violations:
  • 1580 - Repeat The cutting board(s) in the kitchen 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.
  • 1570 - The floor in the walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Floor bulging.
    Repair the floor to restore a state of condition that allows for proper cleaning.
  • 1170 - Dust accumulation noted on the vent duct in the kitchen in front of the grill.
    Clean. Replace filter(s) if applicable.
Comments:
Majority of the violations noted on the previous inspection have been corrected. Repair and replacement of various equipment in progress. Noticable improvement noted in renovated areas throughout the establisment (i.e., bathrooms, new a/c unit, new carpet, new ceiling tiles in dining area). Disrepaired ceiling tiles in the kitchen have been replaced; new lighting installed in the kitchen area; min of 50 ft candles. Much improvement noted. Overall satisfactory.

January 13, 2003 (Routine)



Violations:
  • 3260 - Personal clothing items (coats) noted hanging on food racks in the kitchen.
    Designate an area specifically for employee clothing items. Items must not be stored in kitchen.
  • 3080 - Lighting inadequate in the kitchen food prep area. Bulbs noted to be inoperable.
    Replace inoperable light bulbs in the food prep area.
  • 0380 - Critical Dented cans of olives noted on storage rack in the kitchen.
    Dented cans must be surveyed & discarded, if warranted.
  • 0470 - Critical Unwrapped or uncovered food (veil patties)in the Beverage-Air reach-in freezer in the food prep area
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Ice scoop improperly stored between uses. Scoop stored on top of adjacent counter.
    Store scoop in a scoop holder or inside ice machine with handle up out of the ice.
  • 3350 - Can of paint thinner stored with cleaning agents in the kitchen.
    Must be stored away from food prep areas.
  • 2000 - Styrofoam cups and plates stored with food items on shelf adjacent to the dishwasher.
    Store single-service items away from food items in a designated area.
  • 0610 - Food (veil patties) stored unprotected on freezer rack without any covering or other protection from cross-contamination.
    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.
  • 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Also noted a cutting board being used as a wind shield in a window in the kitchen.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Other cutting board discarded.
  • 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. Signs provided by inspector!
  • 1320 - No internal thermometer noted in the Beverage-Air small reach-in freezer. Temperature - 6 F
    Provide an internal thermometer for this unit.
  • 2890 - Repeat Ceiling light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb or the plastic sleeves.
  • 3330 - Critical Working containers of unknown solutions in spray bottles 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.
  • 3170 - Chipped floor noted in the kitchen.
    Repair chipped floor.
  • 3170 - Several ceiling tiles in the kitchen and dishwashing area warped and misaligned.
    Replace all damaged and misaligned ceiling tiles.
  • 3340 - Critical Containers of paint thinner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of paint thinner must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2740 - Two (2) 55 gallon drums used for grease disposal not stored on concrete or asphalt. Grease spillage noted on the ground.
    Grease drums must be stored on a concrete or asphalt surface to prevent grease soakage into the ground.
  • 2850 - Cardboard being used as floor mats adjacent to the ice bin and dishwashing area.
    Floor mats must be durable, cleanable and movable. Cardboard cannot be used.
  • 3180 - Dust accumulation noted on the ceiling and walls. Food splatter also noted on the wall(s) in the kitchen. Trash and debris noted on the floor under equipment throughout the facility.
    Walls, ceiling, and floors are in need of cleaning and sanitizing.
  • 0240 - Employee (cook) 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.
  • 3140 - Open drinking container observed in the food prep area.
    All drinking containers must have a lid and a straw.
  • 0060 - Critical No certified food manager on site @ the time of the inspection. Certificate (hanging) for Karen Scarborough has an expiration date of 11/19/01. NOTED ON INSPECTION REPORT DATED 4/2/02 AND 8/14/02.
    Operation of an establishment without a certified food manager constitutes a Class I misdemeanor, subjectg to a fine of up $1,000. A "high risk" establishment requires that a minimum of one (1) full time certified food service manager be present during all hours of operation.
Comments:
Overall----need improvement! Current certified food manager's certificate must be posted in public's view.

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1 User Review:

LilyLady

Added on May 29, 2014 1:22 PM
Visited on May 22, 2014 6:00 PM
Food:
****
Service:
****
Price:
***
Ambience:
***
Cleanliness:
****
My family and I used to eat here in the past but then we got away from it. It wasn't because of anything with the restaurant, just one thing or another. We recently went back and it was like seeing an old friend again!

We've been back for lunch and dinner several times. Don't let the name mislead you. It's not just pancakes. They offer a nice variety of breakfast, lunch and dinner menu items. We've dined in and ordered carryout.

The waitresses were very polite and attentive. The food was good and their prices were reasonable. During the week they have daily specials on the breakfasts and lunches. The breakfast specials were about $5.00 each and the lunch specials ran a little over $6.00 each.

The dinner menu kicks in at 4:00pm. They serve a good variety of dinners including Italian dishes and some delicious seafood. They also offer some sandwiches and breakfast items on the dinner menu. As a matter of fact, we recently enjoyed breakfast for dinner when we ordered omelettes.

One extra bit of information - you'll need cash to pay your billl. They don't take plastic. But there is an ATM machine just inside the front door for customer's to use.
Would you recommend Pancakes N' Things to others? Yes
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