Preau's at Station One, 103 Country Club Road, Franklin, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Preau's at Station One
Address: 103 Country Club Road, Franklin, Virginia
Phone: (757) 516-6466
Total inspections: 22
Last inspection: Mar 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0070 - Outdated food handler cards for 2 of 3 employees. Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0470 - Critical Breading for chicken and fish, kept at room temperature all day without sifting.
  • 0820 A 2 - Corrected During Inspection Critical Most foods in the 2 door reach in refrigerator and foods in the home style reach in refrigerator/freezer cold holding at improper temperatures. Food from both units placed at room temperature to clean the units just before facility opened.
  • 1570 - Set of lights out in the kitchen, observed in a state of disrepair and damaged.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 F.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelvingDrawers etc.
  • 1780 - Critical No sanitizer present or used today in the kitchen.
  • 2310 - Critical Food preparation done in the handwashing sink. 3 compartment sink full during entire inspection, and during previous inspection.
  • 3300 - Repeat Facility is storing unnecessary items, old cans of paint, unused dishes, etc. to the operation or maintenance of the establishment.
March 06, 2009Routine45Details / Comments
  • 0480 - Unlabeled spice shakers and squeeze bottles seen.
  • 0830 - Critical The prepared ready-to-eat foods (chicken, potato salad, slaw, green beans etc. in the refrigeration unit are not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the wooden cabinet is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of the rusted metal plate and rough surface rolling pin are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1570 - Dish machine not functioning properly. Operator must hold fill swith each wash cycle to add water.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Soiled pots and pans with greasy baked on material stored as clean sanitized tablewareGriddle left soiled
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exhaust hood, including fire suppression nozzlesOutside of cabinetsShelvingOutside of container with pasta and spice containers
  • 3090 - 3 small fryers and an electric griddle present in kitchen and not located under exhaust ventilation/fire suppression system.
  • 3170 - The following areas are not maintained in good repair:Warped ceiling in pots/pan storeroomKitchen ceiling around AC vent
  • 3180 - Ceiling soiled with dust around ventilation ducts and old greasy spots above food preparation area.
  • 3300 - Facility is storing unnecessary items, extra carpeting, air conditioning units, unused pots and pans, unused microwaves, etc. to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Containers of cleaning agent stored next to the electric griddle and an open bottle of cleaning material stored on the shelf above the handsink, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3360 - Critical Cans of Raid present. Owner states she spray for ants. Pesticides are not being applied by a certified applicator
December 31, 2008Routine49Details / Comments
No violation noted during this evaluation. March 17, 2008Follow-up00Details / Comments
  • 1060 - Repeat Observed raw wooden shelving throughout the kitchen, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gasket of the beverage Air reach-in cooler and true reach-in freezer (in the storage room) observed torn (damaged).
  • 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, observed the soiled interior of the True reach-in freezer in the storage room.
  • 1800 - Repeat Observed heavy carbonized build-up on the stove top and the exterior of the cooking equipment/pans, soiled shelving in the walk-in cooler, soiled facing on the reach-in cooler, and soiled gaskets on the dining area floor chest freezer and the Beverage Air reach-in cooler
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700), the chemical dishmachine tested at 10 ppm chlorine. Sanitization to be done at the three compartment sink until repair/servicing of the dishmachine is conducted.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door (men's restroom).
  • 3170 - Repeat Observed peeling joint tape and plaster on the ceiling in the men's restroom; the physical structure is not maintained in good repair
  • 3180 - Repeat Observed debris on the flooring and stained ceiling tiles in the rear storage room, the physical structure noted in need of cleaning.
January 16, 2008Follow-up26Details / Comments
  • 0820 - Critical Observed green beans stored in the Beverage Air reach-in cooler tested at 56 degree F, cold holding at improper temperatures.
  • 1060 - Repeat Observed raw wooden shelving throughout the kitchen, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Observed the Beverage Air reach-in cooler ambient air reading 52 degree F, the beverage Air reach-in cooler was observed in a state of disrepair. Remove all potentially hazardous food products (held less than 4 hours) to a functional unit until repair of the Beverage Air reach-in unit.
  • 1570 - Repeat The door gasket of the beverage Air reach-in cooler and true reach-in freezer (in the storage room) observed torn (damaged).
  • 1570 - Unused or non-functioning equipment not removed from the premises, observe an inoperable ice machine stored in the rear storage room..
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, observed the soiled interior of the True reach-in freezer in the storage room.
  • 1800 - Repeat Observed heavy carbonized build-up on the stove top and the exterior of the cooking equipment/pans, soiled shelving in the walk-in cooler, soiled facing on the reach-in cooler, and soiled gaskets on the dining area floor chest freezer and the Beverage Air reach-in cooler
  • 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700), the chemical dishmachine tested at 0 ppm chlorine.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door (men's restroom).
  • 3170 - Repeat Observed cracked floor tiles at various locations in the kitchen and peeling joint tape and plaster on the ceiling in the men's restroom, the physical structure is not maintained in good repair
  • 3180 - Repeat Observed debris on the flooring and stained ceiling tiles in the rear storage room, the physical structure noted in need of cleaning.
  • 3340 1 - Critical A containers of cleaning chemical, Fantastik spray cleaner, was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed the spray cleaner stored with spices and oils on the cookline.
October 17, 2007Routine46Details / Comments
  • 0480 - Unlabeled food containers observe on the cookline shelving.
  • 0790 - Improper methods used to thaw raw chicken in that the chicken was thawing in a covered container of standing water by the kitchen handsink.
  • 0830 - Critical The prepared ready-to-eat (RTE) food products in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat Observe raw wooden surfaces of shelving throughout, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer.
  • 1570 - Repeat The door gasket of the reach-in cooler and True freezer is (missing, damaged).
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the reach-in cooler and floor freezer gaskets has accumulations of grime and debris.
  • 2350 ii - Repeat Plumbing connections under the ladies restroom hand sink are leaking.
  • 2920 - Repeat The men's restroom door is not provided with a self-closing door
  • 3170 - Repeat Observe the following: Peeling joint tape and plaster on the men's restroom ceiling, water damaged shelving in the wait station area and cracked floor tiles in the kitchen (physical structure is not maintained in good repair).
  • 3180 - Observe stained ceiling tiles in the rear dining storage area.
  • 3480 - First Aid Supplies are not being stored in a kit or container. Observe first aid items stored with cleaners in the catering storage area.
May 31, 2007Routine112Details / Comments
  • 0570 - Observe a wet wiping cloth stored on the cookline counter.
  • 0610 - Observe cleaning chemicals stored next to and above food items at the wait and rear storage areas.
  • 0820 - Critical Chicken and dumplings on the cookline tested at 118 degree F, hot holding at improper temperatures.
  • 1060 - Observed wooden and cardboard supports for the 3 compartment sink, the reuse of cardboard boxes for storage, and the raw wooden exposed surfaces of the small kitchen cookline cabinet (the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth). Also noted duct tape used to repair the lid of the ice machine.
  • 1100 - The food contact surface of a platter on the dishwashing storage area shelving is not smooth, it contains cracks, chips, or pits and can not be easily cleaned. Also observed a cracked and deteriorating spatula at the 3 compartment sink.
  • 1320 - There was no temperature measuring device located in the Whirlpool reach-in cooler/freezer and the floor chest freezer.
  • 1570 - The door gasket of the reach-in cooler and the reach-in freezer observe torn/damaged.
  • 1730 - The ice scoop handle was observed broken; repair and condition preventing the equipment to be used as designed.
  • 1750 - Manufacturer containers and a marinade injector were observed stored on a storage rack.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the kitchen can opener.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
  • 1800 - Observe a heavy carbonized build up on the pans stored above the oven. Also a heavy grease build up on the stove drip pan and on and between the cookline equipment.
  • 2310 B - The handwash station at the kitchen is being used to rinse foods, observe a pot of potatoes in the handsink basin.
  • 2350 ii - Plumbing connections under the women's restroom handsink observed leaking.
  • 2520 - Critical A direct connection exists between the drain line of the food preparation sink of the 3 compartment sink and the sewer line.
  • 2920 - The men's restroom door is not provided with a self-closing door.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitcken.
  • 3170 - Repeat A cracked light shield is noted in the rear storage area; in addition a deteriorating ceiling in the men's restroom is also noted.
  • 3220 - Mops not hung up to air dry, observe mops stored in the mop bucket and on the floor.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical Containers of insecticides stored with cleaners over the 3 compartment sink.
February 01, 2007Routine417Details / Comments
No violation noted during this evaluation. June 23, 2006Critical Procedures00Details / Comments
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled. The sharp microwave needs cleaning.
  • 3170 - Repeat Ceiling in the men's bathroom is not maintained in good repair
  • 3180 - The walk-in frig floor noted in need of cleaning.
February 09, 2006Routine03Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease filters.
  • 1800 - The nonfood contact surface of the floor and shelving in the walk-in frig. has accumulations of grime and debris.
  • 3170 - Repeat The ceiling in the men's bathroom is not maintained in good repair. The ceiling is damaged and leaking.
November 18, 2005Routine03Details / Comments
  • 1800 - The nonfood contact surface of the inside of the freezer in the storage room has accumulations of grime and debris. Food debris has accumulated on the inside of the frig.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the handsink.
  • 3170 - Repeat The ceiling in the men's rest-room is not maintained in good repair. The paint is peeling.
September 07, 2005Routine03Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 3170 - Repeat The ceiling in the men's room is not maintained in good repair.
  • 3180 - The floor in the walk-in noted in need of cleaning.
  • 3380 - Critical The bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. No bleach registered in wiping cloth bucket.
June 22, 2005Routine13Details / Comments
3170 - Ceiling in the men's room is not maintained in good repair. The ceiling is not smooth.March 31, 2005Routine01Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) cole slaw and potato salad in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the walk-in and freezer has accumulations of grime and debris. The walk-in freezer had mildew growing on the walls and ceiling. The reach-in freezer had an accumulation of food debris inside on the bottom shelf.
January 12, 2005Routine11Details / Comments
  • 1800 - The nonfood contact surface of the table at the tea dispenser has accumulations of grime and debris. The table had tea spilled on the surface.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the floor of the walk-in frig. The floor had a build-up of dirt and debris.
October 20, 2004Routine03Details / Comments
  • 1800 - The nonfood contact surface of the walk-in frig. floor has accumulations of grime and debris. The floor has a build-up of dirt and debris.
  • 3170 - The ceiling in the men's room is not maintained in good repair. The ceiling is leaking.
July 27, 2004Routine02Details / Comments
3490 - Personal belongings stored in such a way that they could contaminate equipment in the location. Newspaper, keys, cell phone, etc. were stored on the table with equipment and food. Organize the table at the door in the kitchen.April 29, 2004Routine01Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Women's bathroom did not have a sign.
  • 1800 - The nonfood contact surface of the floor of the walk-in frig. had accumulations of grime and debris. Something was spilled on the walk-in floor.
February 05, 2004Routine02Details / Comments
  • 1800 - The nonfood contact surface of the dish carts in the kitchen, shelving under the tea dispenser, and the bottom of the freezer in the kitchen had accumulations of grime and debris.
  • 3080 - Less than 20 foot candles of light was noted in the dry storage area.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
November 07, 2003Routine03Details / Comments
  • 1800 - The nonfood contact surface of the portable kitchen fan had accumulations of dust and dirt.
  • 3220 - Mops and brooms not hung up to air dry.
  • 2600 - Repeat The outdoor refuse container is stored on absorbent material.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the woman's bathroom.
  • 1320 - There was no temperature measuring device located in the reach-in prep unit.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave.
August 08, 2003Routine06Details / Comments
  • 2600 - Repeat The outdoor refuse container (dumpster) is stored on absorbent gravel material.
  • 1770 - Repeat The nonfood-contact surfaces of the stove top burners had an accumulation of carbonized food.
  • 0820 - Critical Brocoli and lima beans on stem table hot holding at improper temperatures.
May 07, 2003Routine12Details / Comments
  • 2600 - Repeat The outdoor refuse container (dumpster) is stored on absorbent material.
  • 2740 - Grease spill found on ground adjacent to the grease barrel.
  • 1060 - The nonfood contact surface of the bottom shelf on the work table in the kitchen is not smooth. (Aluminum foil has been used to cover the shelf).
  • 1770 - The nonfood-contact surfaces of the stove top burners had an accumulation of carbonized food.
  • 1800 - The nonfood contact surface of the bottom shelf below the steam table in the kitchen had accumulations of grime and debris.
February 18, 2003Routine05Details / Comments

March 06, 2009 (Routine)



Violations:
  • 0070 - Outdated food handler cards for 2 of 3 employees. Employees are not properly trained in food safety as it relates to their assigned duties.
    Obtain food handler cards at next available testing day. Train all employees in food safety as it relates to their assigned duties.
  • 0470 - Critical Breading for chicken and fish, kept at room temperature all day without sifting.
    Sift breading after each use. Use clean sanitized container with fresh breading each day. Sift with a clean sanitized sifter.
  • 0820 A 2 - Corrected During Inspection Critical Most foods in the 2 door reach in refrigerator and foods in the home style reach in refrigerator/freezer cold holding at improper temperatures. Food from both units placed at room temperature to clean the units just before facility opened.
    Potentially hazardous foods from both units placed in the walk in refrigerator during the inspection to cool to 41 F or below. Suggest cleaning refrigeration units at the end of the day or well before opening to allow unit and food temperatures adjust to 41 F or below prior to frequent opening and closing of units done in normal operations. Ensure potentially hazardous foods are stored at 41F or below to prevent growth of harmful bacteria.
  • 1570 - Set of lights out in the kitchen, observed in a state of disrepair and damaged.
    Repair or replace lighting.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 F.
    Tableware is prewashed in 3 compartment sink. Repair as soon as possible.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelvingDrawers etc.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical No sanitizer present or used today in the kitchen.
    Clean and sanitizer food-contact surfaces before beginning food preparation, between different tasks, ie from preparing raw meats to ready to eat foods, and no less than every 4 hours to prevent the growth microorganisms on those surfaces. When food contact surfaces are cleaned and sanitized, ensure all in use utensils are also cleaned and sanitized. Sanitizing solution prepared during the inspection at 200 parts per million Cl.
  • 2310 - Critical Food preparation done in the handwashing sink. 3 compartment sink full during entire inspection, and during previous inspection.
    Discontinue using the hand sink for food preparation. Install an additional sink. Current handsink is stainless steel food prep sink. Install handsink to ensure enough sinks are present to conduct food preparation without contamination and adequate handwashing. If sink is placed next to the current sink, ensure a splashguard is also installed.
  • 3300 - Repeat Facility is storing unnecessary items, old cans of paint, unused dishes, etc. to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Observed good handwashing by cook, good food storage to prevent contamination, and good utensil use to prevent bare hand contact.
Facility with a variety of foods including small and thin meats, requires a small diameter thermometer, that reads at the tip "thermocouple". EHS thermometer information given as an example. Obtain a thermocouple to obtain accurate small / thin food temperatures. Cook uncertain of final cook temperatures. Obtain food handler cards as soon as possible. A temperature flyer will be sent.

December 31, 2008 (Routine)



Violations:
  • 0480 - Unlabeled spice shakers and squeeze bottles seen.
    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.
  • 0830 - Critical The prepared ready-to-eat foods (chicken, potato salad, slaw, green beans etc. in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 0830 - Critical The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
  • 1060 - Repeat The nonfood contact surface of the wooden cabinet is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of the rusted metal plate and rough surface rolling pin are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Sort through facility utensils. Replace any damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1570 - Dish machine not functioning properly. Operator must hold fill swith each wash cycle to add water.
    Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Soiled pots and pans with greasy baked on material stored as clean sanitized tablewareGriddle left soiled
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exhaust hood, including fire suppression nozzlesOutside of cabinetsShelvingOutside of container with pasta and spice containers
    Clean these surfaces.
  • 3090 - 3 small fryers and an electric griddle present in kitchen and not located under exhaust ventilation/fire suppression system.
    Ensure any equipment that creates excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes is located under adequate exhaust ventilation and items subject to cooking fires are under fire suppression system that meets fire code. Limited space available under existing exhaust hood with fire suppression. Choose items to use and remove additional items from facility.
  • 3170 - The following areas are not maintained in good repair:Warped ceiling in pots/pan storeroomKitchen ceiling around AC vent
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling soiled with dust around ventilation ducts and old greasy spots above food preparation area.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Facility is storing unnecessary items, extra carpeting, air conditioning units, unused pots and pans, unused microwaves, etc. to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Corrected During Inspection Critical Containers of cleaning agent stored next to the electric griddle and an open bottle of cleaning material stored on the shelf above the handsink, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Place lid on open bottle or discard. Containers of cleaning materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3360 - Critical Cans of Raid present. Owner states she spray for ants. Pesticides are not being applied by a certified applicator
    Discussed, discontinue any pest control inside the facility. Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
Comments:
No food preparation conducted during inspection. Additional comments:
**Arrived just after facility opened. Approximately 1/2 an inch of clear, standing, water present on pots / pan storeroom floor. Water contained in storeroom. No apparent leak from ceiling or any other location. No floor drain seen. No wet items seen in room (top or bottom shelves). Discussed with owner. If water cleaned and floor remains dry, facility able to open. If water goes to kitchen floor facility must close for imminent health hazard. Owner uncertain of source of water. Owner states this has happened in the past and source of water unknown.
Rec: Contact plumber for notify EHS of results.
**Set of shelving holding old air conditioner etc., in pots and pan storeroom with bottom shelf about 1/2 " from the floor.
Discussed, change / adjust shelving to allow for not less than 6 inches clearance to allow for cleaning and to be able to view the floor under shelving (floor drain may be present under shelving, but cannot be seen).
-Discussed symptoms or food borne illness and 5 reportable diseases. Staff uncertain of either. Discussed, facility must have an employee health policy and all staff must be aware of policy. EHS will send FDA go by sheets at request of owner.
-Discussed all cooking equipment, ie fryers and griddle, must be under the exhaust hood fire suppression system. Ensure additional equipment is removed and not used in locations other than under the hood system.
-Facility closed on Monday and Tuesday, inspection conducted on Wednesday. Ensure facility cleaning done at end of day and areas for food preparation sanitized prior to starting food preparation.
-Owner contacted EHS by voicemail, 3 Jan 09 with message water problem repaired.
-3 employees at facility, 2 past due for food handlers cards. Ensure food handlers test taken and cards obtained at the earliest opportunity.

March 17, 2008 (Follow-up)

Comments:
***Limited follow-up inspection conducted at this time.***
Note: The operator provided a paid receipt dated 2/28/08 from Sheely Hodges Corp. for an order of replacement refrigeration gaskets for the reach-in cooler/freezer; the order is currently on back order. In addition; the chemical dishmachine tested at 50 parts per million (ppm) chlorine at the time of inspection

January 16, 2008 (Follow-up)



Violations:
  • 1060 - Repeat Observed raw wooden shelving throughout the kitchen, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat The door gasket of the beverage Air reach-in cooler and true reach-in freezer (in the storage room) observed torn (damaged).
    Repair or replace the Beverage Air reach-in cooler and the True reach-in freezer door gaskets in accordance with the manufacturer's specifications.
  • 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, observed the soiled interior of the True reach-in freezer in the storage room.
    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 Observed heavy carbonized build-up on the stove top and the exterior of the cooking equipment/pans, soiled shelving in the walk-in cooler, soiled facing on the reach-in cooler, and soiled gaskets on the dining area floor chest freezer and the Beverage Air reach-in cooler
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700), the chemical dishmachine tested at 10 ppm chlorine. Sanitization to be done at the three compartment sink until repair/servicing of the dishmachine is conducted.
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door (men's restroom).
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Repeat Observed peeling joint tape and plaster on the ceiling in the men's restroom; the physical structure is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Observed debris on the flooring and stained ceiling tiles in the rear storage room, the physical structure 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:
Note: A covering was rovided for the floor tiles in the kitchen.

October 17, 2007 (Routine)



Violations:
  • 0820 - Critical Observed green beans stored in the Beverage Air reach-in cooler tested at 56 degree F, cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1060 - Repeat Observed raw wooden shelving throughout the kitchen, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Observed the Beverage Air reach-in cooler ambient air reading 52 degree F, the beverage Air reach-in cooler was observed in a state of disrepair. Remove all potentially hazardous food products (held less than 4 hours) to a functional unit until repair of the Beverage Air reach-in unit.
    Repair the Beverage Air reach-in cooler 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 Beverage Air reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket of the beverage Air reach-in cooler and true reach-in freezer (in the storage room) observed torn (damaged).
    Repair or replace the Beverage Air reach-in cooler and the True reach-in freezer door gaskets in accordance with the manufacturer's specifications.
  • 1570 - Unused or non-functioning equipment not removed from the premises, observe an inoperable ice machine stored in the rear storage room..
    Remove any unused or non-functioning equipment from the premises.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, observed the soiled interior of the True reach-in freezer in the storage room.
    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 Observed heavy carbonized build-up on the stove top and the exterior of the cooking equipment/pans, soiled shelving in the walk-in cooler, soiled facing on the reach-in cooler, and soiled gaskets on the dining area floor chest freezer and the Beverage Air reach-in cooler
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700), the chemical dishmachine tested at 0 ppm chlorine.
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door (men's restroom).
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Repeat Observed cracked floor tiles at various locations in the kitchen and peeling joint tape and plaster on the ceiling in the men's restroom, the physical structure is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Observed debris on the flooring and stained ceiling tiles in the rear storage room, the physical structure 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.
  • 3340 1 - Critical A containers of cleaning chemical, Fantastik spray cleaner, was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed the spray cleaner stored with spices and oils on the cookline.
    Containers of chemical sprays must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Notes: Additional temperatures: Crab cakes- frozen solid and Carolina Barbecue-frozen solid. Indirect waste not provided for the 3 compartment sink. The hood suppression system observed last tagged November 2006 and kitchen fire extinguisher tagged 2002.
Note: Numerous extension cords noted throughout the kitchen

May 31, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers observe on the cookline shelving.
    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.
  • 0790 - Improper methods used to thaw raw chicken in that the chicken was thawing in a covered container of standing water by the kitchen handsink.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Critical The prepared ready-to-eat (RTE) food products 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.
  • 1060 - Repeat Observe raw wooden surfaces of shelving throughout, the nonfood contact surface 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the reach-in cooler and True freezer is (missing, damaged).
    Repair or replace the reach-in cooler and True freezer door gasket in accordance with the manufacturer's specifications.
  • 1790 - Repeat 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 24 hours.
  • 1800 - The nonfood contact surface of the reach-in cooler and floor freezer gaskets 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.
  • 2350 ii - Repeat Plumbing connections under the ladies restroom hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2920 - Repeat The men's restroom door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Repeat Observe the following: Peeling joint tape and plaster on the men's restroom ceiling, water damaged shelving in the wait station area and cracked floor tiles in the kitchen (physical structure is not maintained in good repair).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Observe stained ceiling tiles in the rear dining storage area.
    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.
  • 3480 - First Aid Supplies are not being stored in a kit or container. Observe first aid items stored with cleaners in the catering storage area.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Note: Indirect waste not provided at the 3 compartment sink.

February 01, 2007 (Routine)



Violations:
  • 0570 - Observe a wet wiping cloth stored on the cookline counter.
    Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • 0610 - Observe cleaning chemicals stored next to and above food items at the wait and rear storage areas.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0820 - Critical Chicken and dumplings on the cookline tested at 118 degree F, hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 1060 - Observed wooden and cardboard supports for the 3 compartment sink, the reuse of cardboard boxes for storage, and the raw wooden exposed surfaces of the small kitchen cookline cabinet (the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth). Also noted duct tape used to repair the lid of the ice machine.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of a platter on the dishwashing storage area shelving is not smooth, it contains cracks, chips, or pits and can not be easily cleaned. Also observed a cracked and deteriorating spatula at the 3 compartment sink.
    Repair or replace the platter and spatula 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.
  • 1320 - There was no temperature measuring device located in the Whirlpool reach-in cooler/freezer and the floor chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - The door gasket of the reach-in cooler and the reach-in freezer observe torn/damaged.
    Repair or replace the reach-in cooler and reach-in freezer door gasket in accordance with the manufacturer's specifications.
  • 1730 - The ice scoop handle was observed broken; repair and condition preventing the equipment to be used as designed.
    Discard and replace theice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers and a marinade injector were observed stored on a storage rack.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the kitchen can opener.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The interior 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 24 hours.
  • 1800 - Observe a heavy carbonized build up on the pans stored above the oven. Also a heavy grease build up on the stove drip pan and on and between the cookline equipment.
    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 at the kitchen is being used to rinse foods, observe a pot of potatoes in the handsink basin.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - Plumbing connections under the women's restroom handsink observed leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2520 - Critical A direct connection exists between the drain line of the food preparation sink of the 3 compartment sink and the sewer line.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 2920 - The men's restroom door is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitcken.
    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 - Repeat A cracked light shield is noted in the rear storage area; in addition a deteriorating ceiling in the men's restroom is also noted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry, observe mops stored in the mop bucket and on the floor.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Critical Containers of insecticides stored with cleaners over the 3 compartment sink.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Current Employee Health Cards to be provided prior to foodservice operation.

June 23, 2006 (Critical Procedures)

Comments:
No critical violations were found at the time of inspection. Please discontinue the re-use of manufacturers containers. Please wear hair restraints. Thank you.

February 09, 2006 (Routine)



Violations:
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled. The sharp microwave needs cleaning.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 3170 - Repeat Ceiling in the men's bathroom is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The walk-in frig floor 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.

November 18, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the floor and shelving in the walk-in frig. 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.
  • 3170 - Repeat The ceiling in the men's bathroom is not maintained in good repair. The ceiling is damaged and leaking.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 07, 2005 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the inside of the freezer in the storage room has accumulations of grime and debris. Food debris has accumulated on the inside of the frig.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the 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 - Repeat The ceiling in the men's rest-room is not maintained in good repair. The paint is peeling.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 22, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3170 - Repeat The ceiling in the men's room is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor in the walk-in 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.
  • 3380 - Critical The bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. No bleach registered in wiping cloth bucket.
    Utilize only bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 31, 2005 (Routine)



Violation: 3170 - Ceiling in the men's room is not maintained in good repair. The ceiling is not smooth.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 12, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) cole slaw and potato salad in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - The nonfood contact surface of the walk-in and freezer has accumulations of grime and debris. The walk-in freezer had mildew growing on the walls and ceiling. The reach-in freezer had an accumulation of food debris inside on the bottom shelf.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 20, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the table at the tea dispenser has accumulations of grime and debris. The table had tea spilled on the surface.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract 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 24 hours.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the floor of the walk-in frig. The floor had a build-up of dirt and debris.
    Maintain nonfood-contact surfaces of equipment clean.

July 27, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the walk-in frig. floor has accumulations of grime and debris. The floor has a build-up of dirt and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - The ceiling in the men's room is not maintained in good repair. The ceiling is leaking.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 29, 2004 (Routine)



Violation: 3490 - Personal belongings stored in such a way that they could contaminate equipment in the location. Newspaper, keys, cell phone, etc. were stored on the table with equipment and food. Organize the table at the door in the kitchen.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
All violations were discussed at the time of inspection.

February 05, 2004 (Routine)



Violations:
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Women's bathroom did not have a sign.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1800 - The nonfood contact surface of the floor of the walk-in frig. had accumulations of grime and debris. Something was spilled on the walk-in floor.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
All violations were discussed at the time of inspection.

November 07, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the dish carts in the kitchen, shelving under the tea dispenser, and the bottom of the freezer in the kitchen 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.
  • 3080 - Less than 20 foot candles of light was noted in the dry storage area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations were discussed at the time of inspection. Health cards expire this month be sure to renew the cards.

August 08, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the portable kitchen fan had accumulations of dust and dirt.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Mops and brooms 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.
  • 2600 - Repeat The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the woman's bathroom.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1320 - There was no temperature measuring device located in the reach-in prep unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave.
    Clean and sanitize these surfaces for food contact.
Comments:
All violations were discussed at the time of inspection.

May 07, 2003 (Routine)



Violations:
  • 2600 - Repeat The outdoor refuse container (dumpster) is stored on absorbent gravel material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 1770 - Repeat The nonfood-contact surfaces of the stove top burners had an accumulation of carbonized food.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical Brocoli and lima beans on stem table hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Corrected during the inspection.
Comments:
Food handlers cards OK.

February 18, 2003 (Routine)



Violations:
  • 2600 - Repeat The outdoor refuse container (dumpster) is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2740 - Grease spill found on ground adjacent to the grease barrel.
    Clean up spill and apply lime or sand.
  • 1060 - The nonfood contact surface of the bottom shelf on the work table in the kitchen is not smooth. (Aluminum foil has been used to cover the shelf).
    Remove the foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 - The nonfood-contact surfaces of the stove top burners had an accumulation of carbonized food.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the bottom shelf below the steam table in the kitchen 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.
Comments:
Food handlers cards OK. Note: All violations found on the last inspection on 10/28/02 have been corrected. Thank you for your cooperation!

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