Popeyes Chicken & Biscuits, 4848 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Popeyes Chicken & Biscuits
Address: 4848 Virginia Beach Boulevard, Virginia Beach, Virginia
Phone: (757) 473-0095
Total inspections: 30
Last inspection: Oct 2, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3360 - Corrected During Inspection Critical The quat sanitizer at 3-compartment sink are not being used in accordance with law or the manufacturer's use directions. >400ppm.
  • 3340 - Corrected During Inspection Critical Containers of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 3220 - Mops not hung up to air dry.
  • 3180 - Floor in the kitchen noted in need of cleaning.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
October 02, 2009Routine24Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use; utensils stored in dipper well when turned off, utensil handle stored in salt and flour.
  • 0690 - Used chicken storage containers stored in mopsink.
  • 2130 - Repeat Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: womens handsink
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory at the front handsink
June 29, 2009Routine04Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Raw chicken, shredded cheese, sliced tomatoes cold holding at improper temperatures
  • 1320 - The temperature measuring device located in the 2 reach-in refrigerators are not easily readable and inaccurate.
  • 1640 - Corrected During Inspection The in-use (wash and rinse) water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
  • 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: womens restroom handsink
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the prep handsink
  • 3170 - Womens restroom ceiling is not maintained in good repair; mold observed on ceiling
March 16, 2009Routine25Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
  • 0830 - Critical The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is not properly dated for disposition.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 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..
  • 2000 C - Single service items observed unprotected from contamination.
  • 2350 ii - Corrected During Inspection Critical Womens toilet in poor repair; the toilet is clogged and filled to the rim with water.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3180 - Corrected During Inspection Customer bathrooms in the dining room noted in need of cleaning.
December 08, 2008Routine34Details / Comments
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Unlabeled food containers.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0690 - Corrected During Inspection Chicken stored beneath leaking condenser in walk-in refrigerator
  • 1570 - Leaking condenser unit in walk-in refrigerator was observed in a state of disrepair and damaged.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2350 ii - Plumbing connections under the hand sinks are leaking.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 18, 2008Routine36Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
  • 1800 - The nonfood contact surface of the exterior of food container and knife holder has accumulations of grime and debris.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the men's toilet room which is used by food employees
May 28, 2008Routine14Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Uncovered flour in the cook area.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  • 1800 - The nonfood contact surface of the interior of sandwich unit door has accumulations of grime and debris.
  • 2000 - Clean food pans were not observed stored in a position to allow air-drying.
  • 3380 - Corrected During Inspection Critical Concentration of quats sanitizer in the 3 compartment sink is too high; the sanitizer is being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
March 03, 2008Routine32Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while working with food.
  • 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
  • 0550 - Wisk improperly stored between use.
  • 0610 - Box of food stored in the walk in freezer under a drip location.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
December 06, 2007Routine14Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1800 - Repeat The nonfood contact surface of the ice machine has accumulations of grime and debris.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (men's toilet room) used by food employees
  • 3270 - Flies observed. Methods are not being used to control pests
August 14, 2007Routine05Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical Chicken dip cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
  • 1800 - Repeat The nonfood contact surface of the exterior of reach in freezer, inside of sandwich unit door, and the ice machine have accumulations of grime and debris.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (men's toilet room) used by food employees
  • 3050 - No waste receptacle provided at handwashing lavatories in rear of the kitchen.
  • 3220 - Repeat Mops not hung up to air dry.
May 14, 2007Routine16Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1550 - The toilet room hand sinks are not sealed to adjoining equipment or walls.
  • 1800 - Repeat The nonfood contact surface of the exterior of reach in refrigerator, the non food contact area of the interior of the ice machine, ice scoop handle have accumulations of grime and debris.
  • 2000 - Clean food pans were not observed stored in a position to allow air-drying.
  • 3020 - Soap was not provided at the hand washing lavatory by the chicken fryer.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the men's toilet room lavatory used by food employees
  • 3180 - Walls in the walk in refrigerator noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
February 02, 2007Routine09Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical Chicken and liquid batter cold holding at improper temperatures.
  • 0850 - Critical Liquid batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1570 - The thermometer in the walk in freezer is broken.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispensing chute in customer self service area.
  • 1800 - Repeat The nonfood contact surfaces on the exterior of equipment have accumulations of grime and debris.
  • 2650 - Repeat There is no refuse container at the hand sink in the kitchen.
  • 2700 - The dumpster has a missing door.
October 11, 2006Routine35Details / Comments
  • 0260 - Critical Moldy uncooked rice in the rice storage container is unsound or adulterated.
  • 0480 - Repeat Unlabeled food containers - sugar?
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use - dipper well faucet not on.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Mold growth on the ice machine balister.
  • 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 1800 - Repeat The nonfood contact surface of the handles and gaskets to various refrigeration and freezer units have accumulations of grime and debris.
  • 2310 B - The handwash station in the kitchen are being used for purposes other than washing hands.
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to the hand sinks.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3380 - Critical Scented bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 27, 2006Routine46Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1140 - The can opener blade is not easily removable.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris - utensils in the unclean storage pans and the partially clean dishes on the clean dish storage rack.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the handles to most of the refrigeration and freezer units have accumulations of grime and debris.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2350 ii - The hand sink basin by the food warner is slow to drain.
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to two hand sinks in the kitchen area.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 28, 2006Routine38Details / Comments
  • 0480 - Repeat Unlabeled food containers - cinnamon and sugar and salt.
  • 0820 - Critical Egg wash cold holding at improper temperatures.
  • 1100 - Repeat The food contact surface of the plastic and metal food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat The door gasket of the upright freezer near the three compartment.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - hose bib backflow needed on the mop sink due to use of pressure sprayer on the hose.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3220 - Repeat Mops not hung up to air dry.
December 12, 2005Routine25Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Repeat Single service bowl or utensil without handle used to dispense food - sugar.
  • 0480 - Repeat Unlabeled food containers - cinnamon and sugar?
  • 0550 - Dispensing utensils improperly stored between uses - BBQ sauce ladle in water less than 140F or not in continuous flow.
  • 0580 - Repeat Single-use gloves saved for reuse.
  • 0770 - Frozen foods not maintained frozen in the walk in freezer.
  • 1100 - The food contact surface of the metal chicken pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Walk in freezer was observed in a state of disrepair and damaged.
  • 1780 - Critical Wooden single service sticks for corn on the cob were observed in a storage container with visible accumulations of soil and chicken debris.
  • 2650 - Corrected During Inspection There is no refuse container available in the kitchen.
  • 2910 - Insect control device (fly paper) is located over the ice machine in the kitchen where dead insects may be impelled or fall.
  • 3070 - Toilet tissue was not present at each toilet - ladies restroom.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 3270 - Methods are not being used to control pests - flies in the establishment.
  • 3340 - Corrected During Inspection Critical Repeat Spray bottle of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 08, 2005Routine314Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food - single service bowl in the sugar.
  • 0480 - Repeat Unlabeled food containers - large can of white powder, container of brownish powder (cinnamon and sugar?) and shaker of spices.
  • 0550 - Repeat In-use utensils improperly stored between use - dipper well water flow not sufficient to dislodge food particles.
  • 1730 - Repeat Food containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning - containers have cracks, chips, pits or are broken.
  • 1780 - Critical Food contact surfaces of the utensils stored in the unclean container which are used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - Repeat The nonfood contact surface of the gaskets to refrigeration units, the container storing utensils, the cabinet under the drink machine and the handles to refrigeration and freezer unit have accumulations of grime and debris.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Repeat Mops not hung up to air dry.
June 08, 2005Routine--Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Repeat Single service container without a handle used as a utensil in ingredients allowing the hand contact surface to come in contact with the food item.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  • 0480 - Unlabeled food containers - cinnamon?
  • 0550 - In-use utensils improperly stored between use - handle to scoops in the ingredients.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses - no water flow available to the dipper wells.
  • 0580 - Repeat Single-use gloves saved for reuse.
  • 1060 - The nonfood contact surface of the rag tied around the walk in freezer handle is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1140 - The can opener blade is not easily removable - home style can opener used in the establishment.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The door gasket of the sandwich make table and the upright freezers are damaged
  • 1730 - Food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning - cracked and broken.
  • 1790 - The ceiling of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the door gasket to the sandwich make table and the cabinet under the drink machine have accumulations of grime and debris.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - hose under pressure with a spray nozzle at the mop sink needs a backflow prevention device in conjunction with the atmospheric breaker provided.
  • 2310 B - The handwash station by the chicken breading area is being used for purposes other than washing hands.
  • 2350 ii - The drains to the handsinks are missing or are poor repair.
  • 3020 - Soap was not provided at the hand washing lavatory by the ice machine.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - in the men's restroom.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3240 - Handwashing facility by the chicken breading area is unclean and not maintained.
  • 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 02, 2005Routine--Details / Comments
  • 0380 - 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).
  • 3220 - Mops not hung up to air dry.
  • 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2000 - Single service items observed unprotected from contamination.
  • 0820 - Critical Rice hot holding at improper temperatures.
  • 0820 - Critical Raw chicken cold holding at improper temperatures.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self-closing.
  • 0580 - Single-use gloves saved for reuse.
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. There is no handle to the scoop in the salt.
  • 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Utensils are stored in standing room temperature water in a dipper well that is not turned on.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Reheating. The person in charge also failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge could not name and describe symptoms and modes of transmission of the big four foodborne illnesses. The person in charge could not state how to properly clean and sanitize utensils in the three compartment sink.
November 15, 2004Routine412Details / Comments
  • 2720 - Dumpster or outside refuse container was open or uncovered due to lid on top being damaged.
  • 2700 - The dumpster leased by the restaurant is in disrepair, the bottom is rusty & leaking.
  • 3180 - Ceiling vent in the women's restroom noted in need of cleaning.
  • 0550 - Repeat In-use utensils in dipper well that is not turned on. CORRECTED.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory next to the chicken breading station.
  • 3270 - Critical Adequate methods are not being used to control flies. CORRECTING (Manager is calling licensed pest control company).
July 15, 2004Routine15Details / Comments
  • 2720 - Dumpster or outside refuse container was open or uncovered due to lid on top being damaged.
  • 2700 - The dumpster leased by the restaurant is in disrepair, the bottom is rusty & leaking.
  • 3180 - Ceiling vent in the women's restroom noted in need of cleaning.
  • 0550 - Repeat In-use utensils in dipper well that is not turned on. CORRECTED.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory next to the chicken breading station.
  • 3270 - Critical Adequate methods are not being used to control flies. CORRECTING (Manager is calling licensed pest control company).
July 15, 2004Routine15Details / Comments
  • 0140 - Critical Improper handwashing procedures observed.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 2310 - Critical The handwashing facility located at near the chicken breading station is blocked, preventing access by employees for easy handwashing. CORRECTED.
  • 3030 - No disposable towels were provided a the hand washing lavatories in the kitchen. CORRECTED.
  • 3180 - Floors noted in need of cleaning below cookline, below 3 compartment sink and floor at back of kitchen.
  • 2350 ii - Plumbing connection under the chicken waste bin in walk-in refrigerator is in poor repair. DO NOT USE UNTIL REPAIRED>
  • 3170 - Doorplate at entry into walk-in refrigerator is not maintained in good repair. Bolts appear to be missing and area under door is holding moisture/condensated. Bad odor observed in unit believed to be from this area.
  • 1750 - Single-service latex gloves were observed reused at raw chicken prep area.
  • 0550 - In-use utensils in dipper well that is not turned on. SEE ITEM #4.
  • 0480 - Repeat Unlabeled food container (flour).
  • 1730 - Repeat The following items were found in damaged/poor repair in the kitchen: many flat pans with excessive baked on carbon deposits, a metal mesh basket used to dip chicken in batter, numerous plastic bins used for storing and preparing chicken, the large plastic ice scoop in the ice machine.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the handle of the large plastic ice scoop.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 2720 - Outside refuse container has side door open.
  • 2580 - A condensate drain line servicing the walk-in refrigerator's chicken waste bin was emptying liquid waste directly onto the floor at the back of kitchen. Employees cleaned liquid waste off floor during inspection. Manager has agreed not to use waste system until repaired. Manager agrees that only plastic bins will be used to drain liquid waste until repair is completed.
April 01, 2004Routine213Details / Comments
  • 3020 - Soap dispenser at one handsink does not work. Corrected.
  • 0480 - Unlabeled food containers. Corrected.
  • 1730 - Repeat The large plastic ice scoop has a cracked interior surface; this is a condition preventing effective maintenance and easy cleaning.
  • 1820 - The flour sifter remains soiled with food debris after washing.
  • 2010 - A box of clean gloves were found stored in the basin of a handsink.
  • 2350 ii - Repeat Plumbing connections under the hand sink next to the chicken breading station are leaking heavily. Manager has two other handsinks available and has directed employees to use these handsinks until repair is completed.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: the interior of soda dispensing nozzles.
  • 1800 - The door handles of the upright freezers had accumulations of grime and debris. Corrected.
December 09, 2003Routine08Details / Comments
  • 3020 - Soap dispenser at one handsink does not work. Corrected.
  • 0480 - Unlabeled food containers. Corrected.
  • 1730 - Repeat The large plastic ice scoop has a cracked interior surface; this is a condition preventing effective maintenance and easy cleaning.
  • 1820 - The flour sifter remains soiled with food debris after washing.
  • 2010 - A box of clean gloves were found stored in the basin of a handsink.
  • 2350 ii - Repeat Plumbing connections under the hand sink next to the chicken breading station are leaking heavily. Manager has two other handsinks available and has directed employees to use these handsinks until repair is completed.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: the interior of soda dispensing nozzles.
  • 1800 - The door handles of the upright freezers had accumulations of grime and debris. Corrected.
December 09, 2003Routine08Details / Comments
  • 1730 - Large ice scoop was observed poor condition preventing the equipment to be used as designed.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine, interior bottom of a reach-in refrigerator.
  • 1800 - Repeat The nonfood contact surface of the handle of the walk-in refrigerator had accumulations of grime and debris.
  • 3240 - Handwashing facilities are unclean. CORRECTED DURING INSPECTION.
  • 3180 - Floor of walk in freezer noted in need of cleaning.
  • 2350 ii - Plumbing connections under the hand sink are leaking.
August 07, 2003Routine06Details / Comments
  • 1730 - Large ice scoop was observed poor condition preventing the equipment to be used as designed.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine, interior bottom of a reach-in refrigerator.
  • 1800 - Repeat The nonfood contact surface of the handle of the walk-in refrigerator had accumulations of grime and debris.
  • 3240 - Handwashing facilities are unclean. CORRECTED DURING INSPECTION.
  • 3180 - Floor of walk in freezer noted in need of cleaning.
  • 2350 ii - Plumbing connections under the hand sink are leaking.
August 07, 2003Routine06Details / Comments
  • 0480 - Unlabeled chicken batter container, flour not labeled in bulk container.
  • 1800 - The nonfood contact surface of the door to walk-in refrigerator had accumulations of grime and debris. CORRECTED.
  • 2010 - Clean flat pans were found stored on a shelf next to flat pans that had been used.
April 23, 2003Routine03Details / Comments
  • 0480 - Unlabeled chicken batter container, flour not labeled in bulk container.
  • 1800 - The nonfood contact surface of the door to walk-in refrigerator had accumulations of grime and debris. CORRECTED.
  • 2010 - Clean flat pans were found stored on a shelf next to flat pans that had been used.
April 23, 2003Routine03Details / Comments
  • 2000 - Single service items (styrofoam food cups) observed unprotected from contamination.
  • 1800 - The nonfood contact surface of an upright freezer had accumulations of grime and debris on handle.
  • 0580 - Single-use gloves saved for reuse.
  • 1770 - The nonfood-contact surfaces of the guide rail used to store cutting boards and flat pans was observed soiled with an accumulation of dust. Also the top and the exterior portions of the rice storage bin is not clean.
January 02, 2003Routine04Details / Comments
  • 2000 - Single service items (styrofoam food cups) observed unprotected from contamination.
  • 1800 - The nonfood contact surface of an upright freezer had accumulations of grime and debris on handle.
  • 0580 - Single-use gloves saved for reuse.
  • 1770 - The nonfood-contact surfaces of the guide rail used to store cutting boards and flat pans was observed soiled with an accumulation of dust. Also the top and the exterior portions of the rice storage bin is not clean.
January 02, 2003Routine04Details / Comments

October 02, 2009 (Routine)



Violations:
  • 3360 - Corrected During Inspection Critical The quat sanitizer at 3-compartment sink are not being used in accordance with law or the manufacturer's use directions. >400ppm.
    The quats must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0550 - Repeat 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.
  • 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.
  • 3180 - Floor 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.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed for correction.

June 29, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use; utensils stored in dipper well when turned off, utensil handle stored in salt and flour.
    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.
  • 0690 - Used chicken storage containers stored in mopsink.
    Protect food from miscellaneous sources of contamination.
  • 2130 - Repeat Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: womens handsink
    Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the womens handsink immediately.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory at the front handsink
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
All violations were discussed for correction.

March 16, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Raw chicken, shredded cheese, sliced tomatoes cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - The temperature measuring device located in the 2 reach-in refrigerators are not easily readable and inaccurate.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1640 - Corrected During Inspection The in-use (wash and rinse) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
    Adjust the sanitizing solution to a minimum temperature of 75F.
  • 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: womens restroom handsink
    Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the prep handsink
    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
  • 3170 - Womens restroom ceiling is not maintained in good repair; mold observed on ceiling
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
All violations were discussed for correction

December 08, 2008 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0830 - Critical The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 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 quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Corrected During Inspection Critical Womens toilet in poor repair; the toilet is clogged and filled to the rim with water.
    Repair and maintain all plumbing components ans fixtures.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - Corrected During Inspection Customer bathrooms in the dining room 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:
All violations were discussed for correction. Please be sure to register certified food manager at VBPHD.

August 18, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food 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.
  • 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.
  • 0690 - Corrected During Inspection Chicken stored beneath leaking condenser in walk-in refrigerator
    Protect food from miscellaneous sources of contamination.
  • 1570 - Leaking condenser unit in walk-in refrigerator was observed in a state of disrepair and damaged.
    Repair the condenser 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 condenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.
  • 2350 ii - Plumbing connections under the hand sinks are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
  • 3340 - Corrected During Inspection Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Manager' certificate not available. Violations discussed for correction.

May 28, 2008 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat 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 135F.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1800 - The nonfood contact surface of the exterior of food container and knife holder 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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the men's toilet room which is 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.
Comments:
All violations discussed for correction. A fact sheet explaining the changes to the food code was provided.

March 03, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Uncovered flour in the cook area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the interior of sandwich unit door 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 food pans were not observed stored in a position to allow air-drying.
    Store food pans in a self-draining position that allows air-drying.
  • 3380 - Corrected During Inspection Critical Concentration of quats sanitizer in the 3 compartment sink is too high; the sanitizer is being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Recalibrate the delivery system to dispense 200ppm of quats sanitizer
Comments:
All violations discussed for correction. Please post the certified food manager's certificate. Discussed changes to the Virginia Food Code.

December 06, 2007 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while working with food.
    Ensure employees are not wearing jewelry on their arms and hands while working with food. This section does not apply to a plain ring such as a wedding band.
  • 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Wisk 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 140F.
  • 0610 - Box of food stored in the walk in freezer under a drip location.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
Comments:
All violations discussed for correction. Discussed storage of cleansers.

August 14, 2007 (Routine)



Violations:
  • 0200 - Repeat 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 - 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.
  • 1800 - Repeat The nonfood contact surface of the ice 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (men's toilet room) 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.
  • 3270 - Flies observed. Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
All violations discussed for correction. Permit issued.

May 14, 2007 (Routine)



Violations:
  • 0200 - Repeat 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 - 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.
  • 0820 - Critical Chicken dip cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1800 - Repeat The nonfood contact surface of the exterior of reach in freezer, inside of sandwich unit door, and the ice machine 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (men's toilet room) 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.
  • 3050 - No waste receptacle provided at handwashing lavatories in rear of the kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 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.
Comments:
All violations discussed for correction. Discussed sanitizing chemicals for the food the thermometer.

February 02, 2007 (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 - 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.
  • 1550 - The toilet room hand sinks are not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1800 - Repeat The nonfood contact surface of the exterior of reach in refrigerator, the non food contact area of the interior of the ice machine, ice scoop handle 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.
  • 2000 - Clean food pans were not observed stored in a position to allow air-drying.
    Store food pans in a self-draining position that allows air-drying.
  • 3020 - Soap was not provided at the hand washing lavatory by the chicken fryer.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the men's toilet room lavatory 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.
  • 3180 - Walls in the walk in refrigerator 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.
  • 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.
Comments:
All violations discussed for correction. Good placement of employee personal drinks observed. Please be aware effective October 2006 the Virginia Department of Health classifies cut and sliced tomatoes a potentially hazardous food. All cut and sliced tomatoes shall b e held at 41 degrees or colder.

October 11, 2006 (Routine)



Violations:
  • 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.
  • 0820 - Critical Chicken and liquid batter cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0850 - Critical Liquid batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1570 - The thermometer in the walk in freezer is broken.
    Replace the thermometer..
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispensing chute in customer self service area.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces on the exterior of equipment 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.
  • 2650 - Repeat There is no refuse container at the hand sink in the kitchen.
    Increase the number of approved refuse containers in the trash receptacles to prevent the accumulation of debris.
  • 2700 - The dumpster has a missing door.
    Replace the missing dumpster door.
Comments:
All violations discussed for correction. Methods for recording time discussed. Please be aware the FDA now considers sliced/cut tomatoes a potentially hazardous food. Sliced or cut tomatoes shall be held at 41 degrees or colder. Good storage of personal drinks observed.

June 27, 2006 (Routine)



Violations:
  • 0260 - Critical Moldy uncooked rice in the rice storage container is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0480 - Repeat Unlabeled food containers - sugar?
    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 In-use utensils improperly stored between use - dipper well faucet not on.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Mold growth on the ice machine balister.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    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.
  • 1800 - Repeat The nonfood contact surface of the handles and gaskets to various refrigeration and freezer units 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.
  • 2310 B - The handwash station in the kitchen are being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to the hand sinks.
    Provide a refuse container for the disposal of paper towels at all the hand sinks.
  • 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.
  • 3380 - Critical Scented bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only non-scented bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

March 28, 2006 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0220 - Critical Repeat 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.
  • 1140 - The can opener blade is not easily removable.
    Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris - utensils in the unclean storage pans and the partially clean dishes on the clean dish storage rack.
    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.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 4 hours.
  • 1800 - The nonfood contact surface of the handles to most of the refrigeration and freezer units 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.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2350 ii - The hand sink basin by the food warner is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to two hand sinks in the kitchen area.
    Provide a refuse container for the disposal of paper towels at the all hand sink.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical violations need immediate correction. All violations corrected or discussed for correction during the inspection.

December 12, 2005 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers - cinnamon and sugar and salt.
    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.
  • 0820 - Critical Egg wash cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1100 - Repeat The food contact surface of the plastic and metal food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the food storage containers 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.
  • 1570 - Repeat The door gasket of the upright freezer near the three compartment.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - hose bib backflow needed on the mop sink due to use of pressure sprayer on the hose.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 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
  • 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.
Comments:
Please obtain Virginia Beach Certified Food Managers for all certified food managers with Serv-safe certificates. All violations corrected or discussed for correction.

September 08, 2005 (Routine)



Violations:
  • 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.
  • 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.
  • 0450 C - Repeat Single service bowl or utensil without handle used to dispense food - sugar.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Repeat Unlabeled food containers - cinnamon and sugar?
    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 - Dispensing utensils improperly stored between uses - BBQ sauce ladle in water less than 140F or not in continuous flow.
    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.
  • 0580 - Repeat Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 0770 - Frozen foods not maintained frozen in the walk in freezer.
    Ensure frozen food is maintained frozen.
  • 1100 - The food contact surface of the metal chicken pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the metal pans 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.
  • 1570 - Walk in freezer was observed in a state of disrepair and damaged.
    Repair the freezer 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 walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical Wooden single service sticks for corn on the cob were observed in a storage container with visible accumulations of soil and chicken debris.
    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.
  • 2650 - Corrected During Inspection There is no refuse container available in the kitchen.
    Increase the number of approved refuse containers in the kitchen to prevent the accumulation of debris.
  • 2910 - Insect control device (fly paper) is located over the ice machine in the kitchen where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • 3070 - Toilet tissue was not present at each toilet - ladies restroom.
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Methods are not being used to control pests - flies in the establishment.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3340 - Corrected During Inspection Critical Repeat Spray bottle of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Permit issued during the inspection. All violations corrected or discussed for correction during the inspection.

June 08, 2005 (Routine)



Violations:
  • 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.
  • 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food - single service bowl in the sugar.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Repeat Unlabeled food containers - large can of white powder, container of brownish powder (cinnamon and sugar?) and shaker of spices.
    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 - Repeat In-use utensils improperly stored between use - dipper well water flow not sufficient to dislodge food particles.
    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.
  • 1730 - Repeat Food containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning - containers have cracks, chips, pits or are broken.
    Discard and replace the food containers as needed to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical Food contact surfaces of the utensils stored in the unclean container which are used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean and store food-contact surfaces of the utensils and storage container to prevent the growth microorganisms on those surfaces.
  • 1800 - Repeat The nonfood contact surface of the gaskets to refrigeration units, the container storing utensils, the cabinet under the drink machine and the handles to refrigeration and freezer unit 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 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.
Comments:
Please begin working with smaller amounts of raw chicken at a time to prevent opportunity for cross contamination and the food item from going into the temperature danger zone. All violations corrected or discussed for correction during the inspection.

March 02, 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 - 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.
  • 0450 C - Repeat Single service container without a handle used as a utensil in ingredients allowing the hand contact surface to come in contact with the food item.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers - cinnamon?
    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 - In-use utensils improperly stored between use - handle to scoops in the ingredients.
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses - no water flow available to the dipper wells.
    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.
  • 0580 - Repeat Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 1060 - The nonfood contact surface of the rag tied around the walk in freezer handle 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.
  • 1140 - The can opener blade is not easily removable - home style can opener used in the establishment.
    Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a complete test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The door gasket of the sandwich make table and the upright freezers are damaged
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1730 - Food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning - cracked and broken.
    Discard and replace the food storage containers as needed to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1790 - The ceiling of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surface of the door gasket to the sandwich make table and the cabinet under the drink machine 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.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - hose under pressure with a spray nozzle at the mop sink needs a backflow prevention device in conjunction with the atmospheric breaker provided.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 B - The handwash station by the chicken breading area is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - The drains to the handsinks are missing or are poor repair.
    Repair and maintain all plumbing.
  • 3020 - Soap was not provided at the hand washing lavatory by the ice machine.
    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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - in the men's restroom.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 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.
  • 3240 - Handwashing facility by the chicken breading area is unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Certified Food Manager (CFM) not available during the inspection. Strongly recommend establishment acquire additional CFM's to comply with city ordinance 13.1. Provided schedule for CFM course. All violations corrected or discussed for correction during the inspection.

November 15, 2004 (Routine)



Violations:
  • 0380 - 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.
  • 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.
  • 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0220 - Critical 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.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0820 - Critical Rice hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Raw chicken cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self-closing.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0580 - Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 0240 - Repeat 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.
  • 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 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. There is no handle to the scoop in the salt.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination by providing proper utensils.
  • 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Utensils are stored in standing room temperature water in a dipper well that is not turned on.
    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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Reheating. The person in charge also failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge could not name and describe symptoms and modes of transmission of the big four foodborne illnesses. The person in charge could not state how to properly clean and sanitize utensils in the three 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.
Comments:
The chemical storage room was locked and therefore not inspected. The person in charge did not have a key. Violations discussed for correction.

July 15, 2004 (Routine)



Violations:
  • 2720 - Dumpster or outside refuse container was open or uncovered due to lid on top being damaged.
    Cover all waste containers when not in continuous use.
  • 2700 - The dumpster leased by the restaurant is in disrepair, the bottom is rusty & leaking.
    Contact the dumpster company & instruct them to replace the waste storage container.
  • 3180 - Ceiling vent in the women's restroom 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.
  • 0550 - Repeat In-use utensils in dipper well that is not turned on. CORRECTED.
    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.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory next to the chicken breading station.
    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
  • 3270 - Critical Adequate methods are not being used to control flies. CORRECTING (Manager is calling licensed pest control company).
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed and/or corrected.

July 15, 2004 (Routine)



Violations:
  • 2720 - Dumpster or outside refuse container was open or uncovered due to lid on top being damaged.
    Cover all waste containers when not in continuous use.
  • 2700 - The dumpster leased by the restaurant is in disrepair, the bottom is rusty & leaking.
    Contact the dumpster company & instruct them to replace the waste storage container.
  • 3180 - Ceiling vent in the women's restroom 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.
  • 0550 - Repeat In-use utensils in dipper well that is not turned on. CORRECTED.
    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.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory next to the chicken breading station.
    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
  • 3270 - Critical Adequate methods are not being used to control flies. CORRECTING (Manager is calling licensed pest control company).
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed and/or corrected.

April 01, 2004 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 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.
  • 2310 - Critical The handwashing facility located at near the chicken breading station is blocked, preventing access by employees for easy handwashing. CORRECTED.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the box of latex gloves preventing its use.
  • 3030 - No disposable towels were provided a the hand washing lavatories in the kitchen. CORRECTED.
    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 - Floors noted in need of cleaning below cookline, below 3 compartment sink and floor at back of kitchen.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2350 ii - Plumbing connection under the chicken waste bin in walk-in refrigerator is in poor repair. DO NOT USE UNTIL REPAIRED>
    Plumbing systems and components shall be maintained in good repair. Manager has called for repair to drain line that exits walk-in refrigerator (leads to a kitchen floor drain next to unit). Manager has agreed that waste bin drain will not be used until repaired/ will use plastic tubs to drain chicken.
  • 3170 - Doorplate at entry into walk-in refrigerator is not maintained in good repair. Bolts appear to be missing and area under door is holding moisture/condensated. Bad odor observed in unit believed to be from this area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1750 - Single-service latex gloves were observed reused at raw chicken prep area.
    Throw away latex gloves once removed from hands. Do not reuse.
  • 0550 - In-use utensils in dipper well that is not turned on. SEE ITEM #4.
    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.
  • 0480 - Repeat Unlabeled food container (flour).
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1730 - Repeat The following items were found in damaged/poor repair in the kitchen: many flat pans with excessive baked on carbon deposits, a metal mesh basket used to dip chicken in batter, numerous plastic bins used for storing and preparing chicken, the large plastic ice scoop in the ice machine.
    Discard and replace the all of the above listed kitchen items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the handle of the large plastic ice scoop.
    Clean and sanitize these surfaces for food contact.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 2720 - Outside refuse container has side door open.
    Cover all waste containers when not in continuous use.
  • 2580 - A condensate drain line servicing the walk-in refrigerator's chicken waste bin was emptying liquid waste directly onto the floor at the back of kitchen. Employees cleaned liquid waste off floor during inspection. Manager has agreed not to use waste system until repaired. Manager agrees that only plastic bins will be used to drain liquid waste until repair is completed.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
Comments:
Critical violations addressed and corrected by manager. All violations discussed. A second CFM is needed in facility. Primary CFM is stated to be leaving soon.

December 09, 2003 (Routine)



Violations:
  • 3020 - Soap dispenser at one handsink does not work. Corrected.
    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.
  • 0480 - Unlabeled food containers. Corrected.
    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.
  • 1730 - Repeat The large plastic ice scoop has a cracked interior surface; this is a condition preventing effective maintenance and easy cleaning.
    Discard and replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1820 - The flour sifter remains soiled with food debris after washing.
    Incorporate a preflushing, presoaking or scrubbing with an abrasive method prior to washing this utensil.
  • 2010 - A box of clean gloves were found stored in the basin of a handsink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2350 ii - Repeat Plumbing connections under the hand sink next to the chicken breading station are leaking heavily. Manager has two other handsinks available and has directed employees to use these handsinks until repair is completed.
    Plumbing systems and components shall be maintained in good repair.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: the interior of soda dispensing nozzles.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The door handles of the upright freezers had accumulations of grime and debris. Corrected.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Violations discussed for correction. Manager has agreed to call to inform Environmental Health Specialist of when plumbing repair to leaking handsink will be completed.

December 09, 2003 (Routine)



Violations:
  • 3020 - Soap dispenser at one handsink does not work. Corrected.
    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.
  • 0480 - Unlabeled food containers. Corrected.
    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.
  • 1730 - Repeat The large plastic ice scoop has a cracked interior surface; this is a condition preventing effective maintenance and easy cleaning.
    Discard and replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1820 - The flour sifter remains soiled with food debris after washing.
    Incorporate a preflushing, presoaking or scrubbing with an abrasive method prior to washing this utensil.
  • 2010 - A box of clean gloves were found stored in the basin of a handsink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2350 ii - Repeat Plumbing connections under the hand sink next to the chicken breading station are leaking heavily. Manager has two other handsinks available and has directed employees to use these handsinks until repair is completed.
    Plumbing systems and components shall be maintained in good repair.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: the interior of soda dispensing nozzles.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The door handles of the upright freezers had accumulations of grime and debris. Corrected.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Violations discussed for correction. Manager has agreed to call to inform Environmental Health Specialist of when plumbing repair to leaking handsink will be completed.

August 07, 2003 (Routine)



Violations:
  • 1730 - Large ice scoop was observed poor condition preventing the equipment to be used as designed.
    Discard and replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine, interior bottom of a reach-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the handle of the walk-in refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3240 - Handwashing facilities are unclean. CORRECTED DURING INSPECTION.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3180 - Floor of walk in freezer 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.
  • 2350 ii - Plumbing connections under the hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
All violations discussed and/or corrected with manager. No critical violations were observed.

August 07, 2003 (Routine)



Violations:
  • 1730 - Large ice scoop was observed poor condition preventing the equipment to be used as designed.
    Discard and replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine, interior bottom of a reach-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the handle of the walk-in refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3240 - Handwashing facilities are unclean. CORRECTED DURING INSPECTION.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3180 - Floor of walk in freezer 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.
  • 2350 ii - Plumbing connections under the hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
All violations discussed and/or corrected with manager. No critical violations were observed.

April 23, 2003 (Routine)



Violations:
  • 0480 - Unlabeled chicken batter container, flour not labeled in bulk container.
    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.
  • 1800 - The nonfood contact surface of the door to walk-in refrigerator had accumulations of grime and debris. CORRECTED.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2010 - Clean flat pans were found stored on a shelf next to flat pans that had been used.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
Comments:
Violations discussed. No critical violations.

April 23, 2003 (Routine)



Violations:
  • 0480 - Unlabeled chicken batter container, flour not labeled in bulk container.
    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.
  • 1800 - The nonfood contact surface of the door to walk-in refrigerator had accumulations of grime and debris. CORRECTED.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2010 - Clean flat pans were found stored on a shelf next to flat pans that had been used.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
Comments:
Violations discussed. No critical violations.

January 02, 2003 (Routine)



Violations:
  • 2000 - Single service items (styrofoam food cups) observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1800 - The nonfood contact surface of an upright freezer had accumulations of grime and debris on handle.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0580 - Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 1770 - The nonfood-contact surfaces of the guide rail used to store cutting boards and flat pans was observed soiled with an accumulation of dust. Also the top and the exterior portions of the rice storage bin is not clean.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
No Critical Violations. Violations discussed with manager, Angela Phillips.

January 02, 2003 (Routine)



Violations:
  • 2000 - Single service items (styrofoam food cups) observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1800 - The nonfood contact surface of an upright freezer had accumulations of grime and debris on handle.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0580 - Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 1770 - The nonfood-contact surfaces of the guide rail used to store cutting boards and flat pans was observed soiled with an accumulation of dust. Also the top and the exterior portions of the rice storage bin is not clean.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
No Critical Violations. Violations discussed with manager, Angela Phillips.

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