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Roger's Hall Cafeteria- ODU, 1065 W 50Th Street, Norfolk, VA - Restaurant inspection findings and violations

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Restaurant: Roger's Hall Cafeteria- ODU
Address: 1065 W 50Th Street, Norfolk, Virginia
Total inspections: 13
Last inspection: Feb 8, 2008

Restaurant representatives - add corrected or new information about Roger's Hall Cafeteria- ODU, 1065 W 50Th Street, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments
  • 5-202.11 - Critical Repeat Leak noted in the handwashing sink in the ladies' bathroom.
  • 6-202.11 - Repeat Light bulb in hall above soda station not shielded, coated, or otherwise shatter-resistent.
 February 08, 2008Follow-up--Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Two dented and leaking cans found in the dry stock room. Cans were discarded by manager.
  • 3-501.16 - Critical Deli turkey (51), deli ham (50), and deli roast beef (47) cold holding at improper temperatures.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 140.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood above dishwasher, and ovens on cooking line.
  • 5-202.11 - Critical Leak noted in the handwashing sink in the kitchen and in the ladies' bathroom.
  • 5-203.14 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 6-202.11 - Light bulb in hall above soda station not shielded, coated, or otherwise shatter-resistent.
  • 6-202.12 - Missing drip pan for center hood on cooking line.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the men's or ladies' bathroom.
  • 6-501.11 - Tile damaged in the corner adjacent to the ice machine. Broken coving under handwashing sink in main kitchen. Hole in the wall in the ladies' bathroom. Broken pieces of framing around hole in the ceiling in dry stock room.
  • 6-501.12 - Water noted under ice machine and pooling in the left corner.
 February 04, 2008Routine47Details / Comments
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after changing gloves.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints, hair must be held out of face with hair restraint.
  • 3-304.12 - Dispensing utensils did not have a handle, a bowl was being used.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor in the walk-in refrigerator and freezer..
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grill on front line.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the employee's rest-room.
 February 01, 2007Routine15Details / Comments
  • 3-302.11 - Critical Uncovered bottle of apple cider in dry storage.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.14 - Critical Eggs noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 4-501.11 - Ice cream well was observed in a state of disrepair and damaged.
 October 18, 2006Routine22Details / Comments
  • 4-202.15 - The can opener blade is soiled and not easily removable.
  • 6-202.11 - Light bulb in the walk in refrigerator not shielded, coated, or otherwise shatter-resistent.
 April 25, 2006Routine02Details / Comments
  • 3-302.12 - Unlabeled food containers of sugar, rice, etc in dry storage room.
  • 3-501.16 - Corrected During Inspection Critical Dairy Creamers cold holding at improper temperatures. Creamers were at coffee station without ice to cool them. Creamers felt to be at room temperature. Manager stated that normally they receive the ultra-pasteurized creamers (do not need refrigeration) and didn't realize they received the wrong ones. Manager voluntarily discarded creamers.
 January 24, 2006Routine11Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered onions found with equipment stored on top. Taco shells stored in box without protection from contamination.
  • 3-305.11 - Repeat Food and single service items stored on floor.
  • 3-501.16 - Critical Ice Cream machine is not maintaining product below 41F.
  • 4-101.16 - Steel wool is being used to clean food contact surfaces.
  • 4-204.112 - Corrected During Inspection Repeat The Thermometer in the reach-in on the line is broken.
  • 4-501.114 - Corrected During Inspection Critical The sanitizer bucket was filled with soap instead of sanitizer.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets of reach-in online..
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the pizza station is blocked, preventing access by employees for easy handwashing.
  • 6-501.11 - Ceiling tile out of place in kitchen on the line. Floor drains in establishments must be covered with drains.
  • 6-501.110 - Employee personal items are being stored in a way that could contaminate food.
  • 6-501.12 - In storage area the floor under equipment needs cleaning.
  • 7-201.11 - Corrected During Inspection Critical Containers of sanitizer and cleaner stored on same shelf with bread.
 September 07, 2005Routine57Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor. There were boxes of onion rings stored on the floor behind the counter.
  • 4-204.112 - The temperature measuring device located in the small refrigerator under the counter is in disrepair.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave oven.
  • 6-202.11 - Light bulb in above prep/3-compartment sink not shielded, coated, or otherwise shatter-resistent.
 February 08, 2005Routine05Details / Comments
  • 6-201.11 - Floor or floor covering the kitchen is not smooth and easily cleanable. The walk-in walls are in need of resurfacing, seal around compressor pipe
  • 4-204.12 - Food contact areas in the walk-in are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 6-303.11 - Less than 20 foot candles of light was noted in the restroom
  • 4-602.13 - The nonfood contact surface of the dishwasher hood had accumulations of grime and debris.
  • 6-201.13 - Floor wall juncture in restroom and parts of the kitchen are not coved and closed to no larger than 1/32 inch space.
  • 4-402.11 - The counter is not sealed to adjoining equipment or walls.
 August 24, 2004Routine07Details / Comments
  • 5-202.11 - Critical The faucets at the three compartment sink and the sink adjacent were not easy to clean because the component is damaged or condition is in poor repair.
  • 4-204.112 - There was no temperature measuring device located in the deli frig.
  • 6-501.12 - Floors in the kitchen and front dining area very slippery with grease and noted in need of cleaning.
  • 3-501.16 - Critical Deli meats cold holding at improper temperatures.
  • 4-204.120 - The pizza bar waste collection compartment is not properly sloped to eliminate pooling water.
  • 4-602.11 - Critical Surfaces of the soda and juice nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 6-303.11 - Less than 50 foot candles of ight was noted in the over the stove
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the mens room.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the mens room.
 April 19, 2004Routine38Details / Comments
  • 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
  • 3-306.11. - The food on display is not protected from contamination.
  • 3-501.16 - Critical Tuna cold holding at improper temperatures.
  • 4-501.15 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
 January 20, 2004Routine22Details / Comments
  • 5-203.11 - Critical Market/Market section: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Soda dispensing bar: panels under spicots.
  • 4-501.11 - Cabinet door handle broken underneath milk dispensing area was observed in a state of disrepair and damaged. Walk in freezer-vent panel missing (inside plate).
  • 4-501.114 - Critical Pan storing detergent not provided with sanitizing solution used for wiping cloths was not at an acceptable concentration.
  • 6-403.11 - Walk in refrigerator- open cup of beverage stored on shelf with food supplies
  • 6-501.12 - Walk in refrigerator-Ceiling and vent covers soiled. Light cover grill at entrance soiled.
  • 4-204.112 - The temperature measuring device in the Walk in refrigerator was not properly located.
 November 05, 2003Routine25Details / Comments
  • 3-501.13 - Improper methods used to thaw uncooked beef (stew) inside 3 compartment sink in standing water.
  • 4-501.114 - Critical Wet wiping cloths hanging from shelf in walk in - instead of inside an acceptable concentration.
  • 3-302.11 - Critical Personal apron stored on top pizza crust that may cause contamination.
  • 6-501.11 - Walk in refrigerator and reach in refrigerator - wall lights inoperable and are not maintained in good repair
 January 03, 2003Routine22Details / Comments


February 08, 2008 (Follow-up)



Violations:
  • 5-202.11 - Critical Repeat Leak noted in the handwashing sink in the ladies' bathroom.
    Repair or replace the drainline to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 6-202.11 - Repeat Light bulb in hall above soda station not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
Recommended for renewal of permit.

February 04, 2008 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Two dented and leaking cans found in the dry stock room. Cans were discarded by manager.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-501.16 - Critical Deli turkey (51), deli ham (50), and deli roast beef (47) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 140.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood above dishwasher, and ovens on cooking line.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-202.11 - Critical Leak noted in the handwashing sink in the kitchen and in the ladies' bathroom.
    Repair or replace the drainline to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 5-203.14 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 6-202.11 - Light bulb in hall above soda station not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-202.12 - Missing drip pan for center hood on cooking line.
    Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the men's or ladies' bathroom.
    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
  • 6-501.11 - Tile damaged in the corner adjacent to the ice machine. Broken coving under handwashing sink in main kitchen. Hole in the wall in the ladies' bathroom. Broken pieces of framing around hole in the ceiling in dry stock room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Water noted under ice machine and pooling in the left corner.
    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:
Deli meats were placed out at 11:00 A.M. and will be discarded at the 3:00 P.M. during shift rotation.

February 01, 2007 (Routine)



Violations:
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after changing gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints, hair must be held out of face with hair restraint.
    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.
  • 3-304.12 - Dispensing utensils did not have a handle, a bowl was being used.
    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.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor in the walk-in refrigerator and freezer..
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grill on front line.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the employee's rest-room.
    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:
Walk-in is crowded and needs to be arranged, so that potential hazardous foods are not close to ready to eat.

October 18, 2006 (Routine)



Violations:
  • 3-302.11 - Critical Uncovered bottle of apple cider in dry storage.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.14 - Critical Eggs noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 4-501.11 - Ice cream well was observed in a state of disrepair and damaged.
    Repair the ice cream well restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
Comments:
Repairman has been called to repair the ice well.
Eggs were voluntarily discarded by the manager.
Turkey loaf was out of temp, but time is control.
Recommend putting out less product and stirring products more often. There were several items where the product on top was out of temp., but near the bottom the temp. was fine.

April 25, 2006 (Routine)



Violations:
  • 4-202.15 - The can opener blade is soiled and not easily removable.
    Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
  • 6-202.11 - Light bulb in the walk in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
The employees cooking hamburger and chicken knew the minimum internal temperature for the product they were prepairing.

January 24, 2006 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers of sugar, rice, etc in dry storage room.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-501.16 - Corrected During Inspection Critical Dairy Creamers cold holding at improper temperatures. Creamers were at coffee station without ice to cool them. Creamers felt to be at room temperature. Manager stated that normally they receive the ultra-pasteurized creamers (do not need refrigeration) and didn't realize they received the wrong ones. Manager voluntarily discarded creamers.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

September 07, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered onions found with equipment stored on top. Taco shells stored in box without protection from contamination.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11 - Repeat Food and single service items stored on floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.16 - Critical Ice Cream machine is not maintaining product below 41F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 4-101.16 - Steel wool is being used to clean food contact surfaces.
    Discontinue use of steel wool for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-204.112 - Corrected During Inspection Repeat The Thermometer in the reach-in on the line is broken.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.114 - Corrected During Inspection Critical The sanitizer bucket was filled with soap instead of sanitizer.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets of reach-in online..
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the pizza station is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pizza stand preventing its use.
  • 6-501.11 - Ceiling tile out of place in kitchen on the line. Floor drains in establishments must be covered with drains.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.110 - Employee personal items are being stored in a way that could contaminate food.
    Employees should have a place to store personal items to ensure their belongs do not contaminate food and single service items.
  • 6-501.12 - In storage area the floor under equipment needs 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.
  • 7-201.11 - Corrected During Inspection Critical Containers of sanitizer and cleaner stored on same shelf with bread.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 08, 2005 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Food stored on the floor. There were boxes of onion rings stored on the floor behind the counter.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-204.112 - The temperature measuring device located in the small refrigerator under the counter is in disrepair.
    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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.11 - Light bulb in above prep/3-compartment sink not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
All the temperatures were good, facility very clean. Recommend for Health Permit Renewal.

August 24, 2004 (Routine)



Violations:
  • 6-201.11 - Floor or floor covering the kitchen is not smooth and easily cleanable. The walk-in walls are in need of resurfacing, seal around compressor pipe
    Repair or replace surfaces to make them smooth and easily cleanable.
  • 4-204.12 - Food contact areas in the walk-in are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening.
    Provide a watertight joint around the food storage area to prevent drip, condensation, or dust contamination of the food contact area.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11 - Less than 20 foot candles of light was noted in the restroom
    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
  • 4-602.13 - The nonfood contact surface of the dishwasher hood 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.
  • 6-201.13 - Floor wall juncture in restroom and parts of the kitchen are not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 4-402.11 - The counter is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.

April 19, 2004 (Routine)



Violations:
  • 5-202.11 - Critical The faucets at the three compartment sink and the sink adjacent were not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace the faucets to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 4-204.112 - There was no temperature measuring device located in the deli frig.
    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.
  • 6-501.12 - Floors in the kitchen and front dining area very slippery with grease and 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.
  • 3-501.16 - Critical Deli meats cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-204.120 - The pizza bar waste collection compartment is not properly sloped to eliminate pooling water.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 4-602.11 - Critical Surfaces of the soda and juice nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of the nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-303.11 - Less than 50 foot candles of ight was noted in the over the stove
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the mens room.
    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
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the mens room.
    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.

January 20, 2004 (Routine)



Violations:
  • 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace the leaking faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 3-306.11. - The food on display is not protected from contamination.
    Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
  • 3-501.16 - Critical Tuna cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-501.15 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.

November 05, 2003 (Routine)



Violations:
  • 5-203.11 - Critical Market/Market section: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Soda dispensing bar: panels under spicots.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-501.11 - Cabinet door handle broken underneath milk dispensing area was observed in a state of disrepair and damaged. Walk in freezer-vent panel missing (inside plate).
    Repair the door handle & replace vent panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.114 - Critical Pan storing detergent not provided with sanitizing solution used for wiping cloths was not at an acceptable concentration.
    Add the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 6-403.11 - Walk in refrigerator- open cup of beverage stored on shelf with food supplies
    Designate an area for employees to store personal equipment articles to protect them from contamination
  • 6-501.12 - Walk in refrigerator-Ceiling and vent covers soiled. Light cover grill at entrance soiled.
    Clean equipment as not to cause contamination to food supplies on a regular basis.
  • 4-204.112 - The temperature measuring device in the Walk in refrigerator was not properly located.
    Locate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
Comments:
Verified dishwasher in good working order.

January 03, 2003 (Routine)



Violations:
  • 3-501.13 - Improper methods used to thaw uncooked beef (stew) inside 3 compartment sink in standing water.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 4-501.114 - Critical Wet wiping cloths hanging from shelf in walk in - instead of inside an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 3-302.11 - Critical Personal apron stored on top pizza crust that may cause contamination.
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 6-501.11 - Walk in refrigerator and reach in refrigerator - wall lights inoperable and are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Verified sanitizer, thermometer, and test strips on premises.


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