All temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth soup (93*F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the three compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/21/2015 | Risk Factor | |
Inside of rice cook coating observed peeling. Temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers/spices located at on the cookline.
Correction: 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use dispensing utensils not equipped with a handle( Single service bowl).
Correction: Ensure dispensing utensils are equipped with a handle. Discontinue the use of single service items for the purpose of dispensing foods.
- Thawing
Observation: Improper methods used to thaw pork. Meat was sitting on the three compartment sink drain board..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Raid found on the premises.
Correction: Restricted used 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.
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04/03/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled spice containers at the grill are not easily recognizable.
Correction: 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.
- Utensils - In-Use - Between-Use Storage
Observation: Food cans without handles were obersved being used as dispensing utensils and stored in foods. Plastic single service containers that were not equipped with handles are being used to dispense bulk ingredients.
Correction: Discontinue the use of metal food cans and plastic single service containers.Ensure that the dispensing utensil is equipped with handles and they are stored properly ( Handles up not in contact with food).
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator.Raid found on the premises under the food preparation table across from the 3 compartment sink.
Correction: Restricted used 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.
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12/29/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: The following dispensing utensils improperly stored between uses:
1) Metal vegetable can in the dry rice bin ( no handle).
2) Single service container in the sugar bin ( no handle).
3) Single service container in the bulk corn starch bag (no handle).
Correction: 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. Ensure that the dispensing utensil is provided with a handle.
- Equipment - Good Repair and Proper Adjustment
Observation: Storage racks in the walk-in rusty and corroded.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the on the preparation table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans on the clean dish rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the retail area is blocked by a stool with other items on sitting portion of the seat, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stool preventing its use.
- Critical: Pests-Controlling Pests*
Observation: Live roaches were observed on the speed rack crawling over pans
Correction: Spray the premises as often to prevent the harborage of pest and insects
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Raid observed in the kitchen, on the bottom shelf of the food preparation table
Correction: Restricted used 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.
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09/17/2014 | Routine | |
All temperatures were taken internally.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided an policy.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils were incorrectly stored and did not have handles.
1. Single service container in sugar bin.
2. Single service container in flour.
3. Single service container in rice
4. Single service in Umami seasoning.
Correction: 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 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths located at the cookline is improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine sanitizing solution should be measure at 50-100 parts per million.
- Thawing
Observation: Improper methods used to thaw beef. Beef was sitting on the drain board of the three compartment sink at room temperature. Operator stated that it had been sitting there since the morning time, right before lunch started.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth:
1. Wooden pallet used to store bulk ingredients.
2. Soiled cardboard observed on shelving in walk-in.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood and cardboard.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate digital food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets ( thin meats).
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in the following areas is rusty:
1. Walk-in cooler.
2. Ingredient shelving.
Correction: Repair to restore a state of condition that allows for proper cleanability.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the behind the cash register is blocked by a stool and trash can.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove stool and trash can preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container located at the hand sink in the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: 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.
- Lighting, Intensity
Observation: Lights burnt out in the freezer and walk-in cooler.
Correction: Repair
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05/30/2014 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 04/01/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Multiple food items were uncovered in walk in refrigerator.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: food pans in kitchen were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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01/04/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces were in need of cleaning:
>>Shelves in walk in cooler
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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10/23/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces were in need of cleaning:
>>Shelves in walk in cooler
>>Shelves in Walk in Freezer
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed food pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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07/06/2012 | Routine | |
All temperatures recorded are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed several pans of chicken not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Scoops for flour disoensing were stored with the handle in the flour.
Correction: 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 135°F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make table under counter refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces were in need of cleaning:
>>Shelves in walk in cooler
>>Shelves in Walk in Freezer
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans above 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs were not in operation in the following areas:
>>Walk in cooler
>>Walk in freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/21/2012 | Routine | |
All food temperatures are internal.
2012 permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open can of coke stored above the make table.
Correction: Employee's may drink from a covered personal beverage as long as the drink is stored in a manner that it cannot potenially contaminate food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Multiple food items were left uncovered in the walk in cooler.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Shrimp was not reheated to a sufficient temperature (145*) to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Shrimp was placed back in the walk and heated to 170*.
- Thawing (corrected on site)
Observation: Shrimp was thawing on the drainboard of the 3 compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (corrected on site)
Observation: The quantity of raw chicken that the employee was prepping was too great.
Correction: Instruct employee's to only take a small amount of chicken at a time to prepare to prevent temperature abuse of potentially hazardous food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed raw shell eggs stored on a shelf at the cook line with an internal temperature of 55*
Correction: Hold potentially hazardous food at 41* or below or use time as a public health control. If time rather than temperature is to be used as a public health control the operator must have a labeling system in which they mark or document when the eggs were removed from proper cold holding temperatures and the eggs must be sold or discarded 4 hours from the time that they were removed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard storing the oil is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The make table gasket is torn.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The walk in cooler shelves need cleaning.
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: The fluorescent lighing is out in the walk in.
Correction: Replace.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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11/18/2011 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are in need of cleaning:
-Racks in dry storage area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic bowls and serving trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the rear of the restaurant is being used for storage of lids for rice cooker.
Correction: The handwash facility identified above is to be used for washing hands only
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09/14/2011 | Routine | |
All food temperatures are internal.
- Non-Food Contact Surfaces (repeated violation)
Observation: The racks in the walk in refrigerator need cleaning
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the 3 compartment sink near the drain and the drain itself need cleaning
Correction: Clean
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05/02/2011 | Routine | |
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