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Partners II, 3119 Oaklawn Boulevard, Hopewell, VA - Restaurant inspection findings and violations

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Restaurant: Partners II
Address: 3119 Oaklawn Boulevard, Hopewell, Virginia
Phone: (804) 458-5814
Total inspections: 12
Last inspection: Jun 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  • 0110 - Critical Employees or applicants failed to report information about their health and activities as they relate to diseases that are transmissible through food, including: (1) the date of onset of jaundice (2) an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus (3) symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. There needs to be an employee health policy in place
  • 0830 - Critical Repeat The ready-to-eat commercially processed bbq in the freezer was not properly dated for disposition after opening.
 June 11, 2009Routine30Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. e.g Burger cooking temp of 155 F. Also about bare hand contact with ready to eat foods. Was unable to give the correct wash rinse and sanitize procedure for the 3 compartment sink
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. No Systematic employee health in place.
  • 1900 - Corrected During Inspection Critical Wash rinse and sanitize compartment was set up wrong going from wash sanitize and rinse got the bar section.. corrected on site to wash rinse and sanitize. sanitzer will rinsed off before sanitization could be done.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed hot dogs and BBQ in the refrigeration unit was not properly dated for disposition after opening.
  • 3340 - Corrected During Inspection Critical Containers of pine sol was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. They were stored next to a container of brown sugar.
  • 0480 - Mislabeled food containers, noted brown sugar (possibly) stored in a container labeled as Parmesan cheese. don't reuse old containers use original containers
  • 3170 - Repeat floor is not maintained in good repair. e.g noted worn floors in facility
 July 24, 2008Routine52Details / Comments
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed (e.g. bbq and a deli meat) in the refrigeration unit was not properly dated for disposition after opening. There was no date marking .
  • 2180 - Critical Repeat The (faucet/fixture basins of the baroom 3 comp sink) was not easy to clean because the component is damaged or condition is in poor repair, e.g leaking, and is dented.
  • 3170 - Repeat Floor is worn near the pool tables, is not maintained in good repair. Tiles with holes in them.
 January 28, 2008Routine--Details / Comments
  • 0830 - Critical The ready-to-eat commercially processed food ( susage condiments used for pizza) in the reach in fridge was not properly dated for disposition after opening.
  • 1080 - Repeat The Old lay down not working fridge is not designed and constructed to be durable since it is repaired by duct tape. Appers not to be in use except as a counter.
  • 1620 - Corrected During Inspection Warewashing sink observed used for handwashing by employee.
  • 2000 - Single service items observed unprotected from contamination under vent atop reach in freezer. Some packaged aluminum pans were touching the vent
  • 2180 - Critical Repeat The basin of the 3 comp was not easy to clean because the component is damaged or condition is in poor repair. It is leaking from a tiny hole in the basin.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 3170 - Repeat floor is not maintained in good repair at the entrance to the pool tables. Tiles have holes in them.
 July 30, 2007Routine34Details / Comments
  • 1800 - The nonfood contact surface of the stove and grill has accumulations of grime and debris on its handles and sides. Looks more like dust that has not been cleaved
  • 2180 - Critical Repeat The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair. Noted bar 3 comp sink has a hole in one of the basins causeing a leak.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). Need a handwash lavatory in the bar area, . Noted door to kitchen when held in place blocks use of the hand wash lavatory.
  • 2280 - Corrected During Inspection Critical Handwash lavetory in the kitchen was blocked by the door that was open and held in place. Only one hadwash station in the kitchen and bar.
  • 3170 - Repeat Floor in pool room has some worn tiles and is not maintained in good repair. Noted duct tape on the lay down fridge. repair or remove.
 January 22, 2007Routine32Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. noted raw shelled eggs stored above bread in plastic covering. Moved to bottom shelf .
  • 1080 - Corrected During Inspection Repeat a) The 3 comp sink used to wash the glass in the bar is not designed and constructed to be durable. It is worn and has a hole in it in the rinse sink. b) some wooden shelves used to store the canned goods in the kitchen needs to be made non absorbent and easily cleanable.
  • 2180 - Critical There is a leak at the rinse basin of the 3 comp sink in the bar, where the hole is. The water is being caught by a plastic bin. Sewage has to into the city sewer.
  • 3170 - Repeat a) The wall is not maintained in good repair. Noted wall had some switches with no cover on it. Repair, cannot clean area. b) Noted floor had some cracks int he pool room.
 July 27, 2006Routine22Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is not properly dated for disposition.
  • 1150 - The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable. these are the shelves in the kitchen where the canned food is stored on.
  • 1860 - Corrected During Inspection Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). need 2nd hand sink in the bar area. Kitchen hand sink was blocked by door which closed so it was not readily usable.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. E.g. the old chair with its stuffing showing
 February 14, 2006Routine23Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 1080 - Repeat The wooden shelves in the kitchen used to store canned food not designed and constructed to be durable. Noted the wooden shelf in kitchen with its surface worn and absorbent.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device. The device needs to measure from 0 to 220 F. The device in the restaurant is a meat thermometer that measures from about 60 to 180 and cannot be used to check the cold food.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Baffle of the Ice in the interior had mold .
  • 1800 - This nonfood contact surface of the has accumulations of grime and debris. The Shelf over the pizza oven saw grease build up.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. noted that the 3 comp sink in the bar was set up wrong. They had wash, sanitize and rinse when it should be wash rinse and sanitize.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) use of the bar 3 comp sink requires handsink be installed in the bar area.
  • 2280 - Corrected During Inspection Critical Repeat Door was propped open and blocking the only handsink in the kitchen.
  • 3080 - Less than 10 foot candles of light was noted in the kitchen in the back. The light is out.
  • 3170 - Repeat Kitchen floor and pool room floor is not maintained in good repair. Noted some cracks in both rooms
 August 24, 2005Routine--Details / Comments
  • 0060 - Critical Repeat no demo of knowledge given. Cook too busy and owner is out sick
  • 0570 - Wiping cloths improperly stored between use. Noted damp wipe cloth on the kitchen counter.
  • 0830 - Critical The prepared ready-to-eat (RTE) (e.g. potato salad, Mayo,) in the refrigeration unit is not properly dated for disposition. Once you open a commercial PHF ( e.g.Mayo that needs to be refrigerated once opened) you need to date mark it.
  • 1080 - The tops of containers is not designed and constructed to be durable. Noted some plastic tops cracked diecard/replace
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - a) The nonfood contact surface of the plastic tops has accumulations of grime and debris. b) noted front of the stove needs cleaning.
  • 2280 - Critical Repeat There is no handwash lavatory at bar, preventing routine handwashing by food workers.
  • 3170 - Floor is not maintained in good repair. Noted 2 cracked tiles next to ice machine and some at the pool table area. repair /replace.
 February 18, 2005Routine36Details / Comments
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. noted storage of tat roach killer and boric acid in the restaurant. Discard boric acid and store insecticide separately from the cleaners
  • 2280 - Critical There is no handwash lavatory at bar preventing routine handwashing by food workers. Recommend/ Need to install hand sink in the bar area. Noted mixed drinks and glass washing 3 compartment sink. NOTE: I cannot find any space for it's installation either.
 August 31, 2004Routine20Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service. Dented can on the seam ketchup. Corrected on site
  • 2810 - Repeat Floor or floor covering in store room is not smooth and easily cleanable. clean and seal the concrete floor. Repair the cracked tiles in the kitchen.
  • 1060 - Repeat The nonfood contact surface of the storage shelves is not corrosion resistant, nonabsorbent, and/or smooth. Wooden shelves in the store room are non absorbent.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Also noted some litter outside the resturant
  • 0060 - Critical Repeat Cook failed demonsteration of knowledge written
 December 18, 2003Routine23Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  • 2810 - Repeat Floor or floor covering in food store room is not smooth and easily cleanable.
  • 1060 - Repeat The nonfood contact surface of the food storage shelves in kitchen and storeroom is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0830 - Critical The prepared ready-to-eat (RTE) tuna spread in the refrigeration unit is not properly dated for disposition.
  • 1790 - The food contact equipment surface of the stove and ovenis observed soiled with accumulations of grime and debris.
  • 0060 - Critical Cook had no time to take the demonstration of knowledge written.
 June 18, 2003Routine24Details / Comments


June 11, 2009 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    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.
  • 0110 - Critical Employees or applicants failed to report information about their health and activities as they relate to diseases that are transmissible through food, including: (1) the date of onset of jaundice (2) an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus (3) symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. There needs to be an employee health policy in place
    Ensure employees or a person who applies for a job, as a food employee report to the person in charge the information specified under 12 VAC 5-421-80. Ensure compliance with exclusions and restrictions that are specified under 12 VAC 5-421-90 if necessary.
  • 0830 - Critical Repeat The ready-to-eat commercially processed bbq in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
Comments:
No food prep at time of inspection.

July 24, 2008 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. e.g Burger cooking temp of 155 F. Also about bare hand contact with ready to eat foods. Was unable to give the correct wash rinse and sanitize procedure for the 3 compartment sink
    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.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. No Systematic employee health in place.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 1900 - Corrected During Inspection Critical Wash rinse and sanitize compartment was set up wrong going from wash sanitize and rinse got the bar section.. corrected on site to wash rinse and sanitize. sanitzer will rinsed off before sanitization could be done.
    Provide bleach at proper concentration of the sanitizeing agent and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed hot dogs and BBQ in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3340 - Corrected During Inspection Critical Containers of pine sol was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. They were stored next to a container of brown sugar.
    Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0480 - Mislabeled food containers, noted brown sugar (possibly) stored in a container labeled as Parmesan cheese. don't reuse old containers use original 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.
  • 3170 - Repeat floor is not maintained in good repair. e.g noted worn floors in facility
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 28, 2008 (Routine)



Violations:
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed (e.g. bbq and a deli meat) in the refrigeration unit was not properly dated for disposition after opening. There was no date marking .
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days .
  • 2180 - Critical Repeat The (faucet/fixture basins of the baroom 3 comp sink) was not easy to clean because the component is damaged or condition is in poor repair, e.g leaking, and is dented.
    Repair or replace the bar 3 comp sink to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 3170 - Repeat Floor is worn near the pool tables, is not maintained in good repair. Tiles with holes in them.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Pic says temps are being taken but with no temp charts in use yet. Very little food prep at time of inspection. 60 Days to replace 3 comp sink in the bar.

July 30, 2007 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat commercially processed food ( susage condiments used for pizza) in the reach in fridge was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1080 - Repeat The Old lay down not working fridge is not designed and constructed to be durable since it is repaired by duct tape. Appers not to be in use except as a counter.
    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.
  • 1620 - Corrected During Inspection Warewashing sink observed used for handwashing by employee.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. Wash hands in hand sink only.
  • 2000 - Single service items observed unprotected from contamination under vent atop reach in freezer. Some packaged aluminum pans were touching the vent
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2180 - Critical Repeat The basin of the 3 comp was not easy to clean because the component is damaged or condition is in poor repair. It is leaking from a tiny hole in the basin.
    Repair or replace the 3 compartment sink to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3170 - Repeat floor is not maintained in good repair at the entrance to the pool tables. Tiles have holes in them.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
No food prep at time of inspection. Recommend white reach in freezer under the heating vent n the store room. Should be moved to kitchen and switch with non working commercial freezer holding tools in the kitchen.

January 22, 2007 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the stove and grill has accumulations of grime and debris on its handles and sides. Looks more like dust that has not been cleaved
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2180 - Critical Repeat The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair. Noted bar 3 comp sink has a hole in one of the basins causeing a leak.
    Repair or replace the 3 comp sink to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). Need a handwash lavatory in the bar area, . Noted door to kitchen when held in place blocks use of the hand wash lavatory.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2280 - Corrected During Inspection Critical Handwash lavetory in the kitchen was blocked by the door that was open and held in place. Only one hadwash station in the kitchen and bar.
    door was opend
  • 3170 - Repeat Floor in pool room has some worn tiles and is not maintained in good repair. Noted duct tape on the lay down fridge. repair or remove.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. 90 days to correct.
Comments:
No food prep at time of inspection.

July 27, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. noted raw shelled eggs stored above bread in plastic covering. Moved to bottom shelf .
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 1080 - Corrected During Inspection Repeat a) The 3 comp sink used to wash the glass in the bar is not designed and constructed to be durable. It is worn and has a hole in it in the rinse sink. b) some wooden shelves used to store the canned goods in the kitchen needs to be made non absorbent and easily cleanable.
    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.
  • 2180 - Critical There is a leak at the rinse basin of the 3 comp sink in the bar, where the hole is. The water is being caught by a plastic bin. Sewage has to into the city sewer.
    repair/replace as soon as possible.
  • 3170 - Repeat a) The wall is not maintained in good repair. Noted wall had some switches with no cover on it. Repair, cannot clean area. b) Noted floor had some cracks int he pool room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
90 days to correct the non critical. Call when the 3 comp sink is repaired.

February 14, 2006 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potato salad 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.
  • 1150 - The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable. these are the shelves in the kitchen where the canned food is stored on.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1860 - Corrected During Inspection Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). need 2nd hand sink in the bar area. Kitchen hand sink was blocked by door which closed so it was not readily usable.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. E.g. the old chair with its stuffing showing
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
No food prep at time of inspection.

August 24, 2005 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 1080 - Repeat The wooden shelves in the kitchen used to store canned food not designed and constructed to be durable. Noted the wooden shelf in kitchen with its surface worn and absorbent.
    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.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device. The device needs to measure from 0 to 220 F. The device in the restaurant is a meat thermometer that measures from about 60 to 180 and cannot be used to check the cold food.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Baffle of the Ice in the interior had mold .
    Clean and sanitize these surfaces for food contact.
  • 1800 - This nonfood contact surface of the has accumulations of grime and debris. The Shelf over the pizza oven saw grease build up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. noted that the 3 comp sink in the bar was set up wrong. They had wash, sanitize and rinse when it should be wash rinse and sanitize.
    Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) use of the bar 3 comp sink requires handsink be installed in the bar area.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2280 - Corrected During Inspection Critical Repeat Door was propped open and blocking the only handsink in the kitchen.
    don't block the hand sink. consider removing the door.
  • 3080 - Less than 10 foot candles of light was noted in the kitchen in the back. The light is out.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Repeat Kitchen floor and pool room floor is not maintained in good repair. Noted some cracks in both rooms
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
No demo of knowledge given. No food prep at time of the inspection. 90 days non critical. Handwash lavatory installation at bar area 60 days since we talked of this at the last inspection

February 18, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat no demo of knowledge given. Cook too busy and owner is out sick
    Get the servesafe certificate.
  • 0570 - Wiping cloths improperly stored between use. Noted damp wipe cloth on the kitchen counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) (e.g. potato salad, Mayo,) in the refrigeration unit is not properly dated for disposition. Once you open a commercial PHF ( e.g.Mayo that needs to be refrigerated once opened) you need to date mark it.
    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.
  • 1080 - The tops of containers is not designed and constructed to be durable. Noted some plastic tops cracked diecard/replace
    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.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - a) The nonfood contact surface of the plastic tops has accumulations of grime and debris. b) noted front of the stove needs cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2280 - Critical Repeat There is no handwash lavatory at bar, preventing routine handwashing by food workers.
    Install an additional handwash lavatory at the bar area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3170 - Floor is not maintained in good repair. Noted 2 cracked tiles next to ice machine and some at the pool table area. repair /replace.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
90 days to correct non criticals and 60 days to correct the hand wash sink.

August 31, 2004 (Routine)



Violations:
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. noted storage of tat roach killer and boric acid in the restaurant. Discard boric acid and store insecticide separately from the cleaners
    Remove unnecessary poisonous or toxic materials.
  • 2280 - Critical There is no handwash lavatory at bar preventing routine handwashing by food workers. Recommend/ Need to install hand sink in the bar area. Noted mixed drinks and glass washing 3 compartment sink. NOTE: I cannot find any space for it's installation either.
    Install an additional handwash lavatory at the bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
Comments:
very little/no food prep at time of inspection. Noted corrections from last inspection e.g floor is painted, Hard surface on shelf has been installed looks like contact paper. Recommend something else . E. G. hard plastic seal it in.

December 18, 2003 (Routine)



Violations:
  • 0380 - Critical Food from damaged packaging offered for sale or service. Dented can on the seam ketchup. Corrected on site
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 2810 - Repeat Floor or floor covering in store room is not smooth and easily cleanable. clean and seal the concrete floor. Repair the cracked tiles in the kitchen.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1060 - Repeat The nonfood contact surface of the storage shelves is not corrosion resistant, nonabsorbent, and/or smooth. Wooden shelves in the store room are non absorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Also noted some litter outside the resturant
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 0060 - Critical Repeat Cook failed demonsteration of knowledge written
    Retake quiz or take servsafe class

June 18, 2003 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 2810 - Repeat Floor or floor covering in food store room is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1060 - Repeat The nonfood contact surface of the food storage shelves in kitchen and storeroom 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) tuna spread 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.
  • 1790 - The food contact equipment surface of the stove and ovenis observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the stove and oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 0060 - Critical Cook had no time to take the demonstration of knowledge written.
    take quiz at the health dept.
Comments:
90 days to correct non critical violations


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