May 19, 2009 (Routine)

Violations:

• 0550 - In-use utensils improperly stored between use. Scoop stored on top of container.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

August 22, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employee has open drink container in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Beside single-service items.
  Provide a designated area where employees may drink from containers so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler. Refried beans.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Lettuce on floor inside walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Handles of equipment.
  Clean and sanitize these surfaces for food contact.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
  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.
• 3180 - Walls in the dinning room noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 24, 2008 (Routine)

Violations:

• 1100 - The food contact surface of the counter top beside preparation area is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the counter top 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Drink lid dispenser.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Inside rest-rooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Corrected During Inspection Floors and walls in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 12, 2007 (Routine)

Comments:
no critical violations observed

July 10, 2006 (Routine)

Violations:

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3030 - No disposable towels were provided at the hand washing lavatory in the employees sink
  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

February 13, 2006 (Routine)

Violations:

• 1570 - Under counter refrigerataor unit was observed in a state of disrepair and damaged. Excessive amount of condensation
  Repair the under counter refrigerator 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.
• 3180 - Clean adhesive material from equipment
  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.

February 13, 2006 (Routine)

Violations:

• 1570 - Under counter refrigerataor unit was observed in a state of disrepair and damaged. Excessive amount of condensation
  Repair the under counter refrigerator 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.
• 3180 - Clean adhesive material from equipment
  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.

August 08, 2005 (Routine)

Comments:
No critical Violations observed

August 08, 2005 (Routine)

Comments:
No critical Violations observed

February 24, 2005 (Routine)

Violations:

• 1730 - Corrected During Inspection The thermometer on the walk in cooler is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1790 - The food contact equipment surface of the Beblels cabinets, is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

February 24, 2005 (Routine)

Violations:

• 1730 - Corrected During Inspection The thermometer on the walk in cooler is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1790 - The food contact equipment surface of the Beblels cabinets, is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

August 02, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the warming cabinet and cheese melter 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lids on storage containers, (rice, pasta, sugar).
  Maintain nonfood-contact surfaces of equipment clean.

August 02, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the warming cabinet and cheese melter 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lids on storage containers, (rice, pasta, sugar).
  Maintain nonfood-contact surfaces of equipment clean.

February 20, 2004 (Routine)

Violation: 2020 - Single service items were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
Comments:
very clean

February 20, 2004 (Routine)

Violation: 2020 - Single service items were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
Comments:
very clean

August 19, 2003 (Routine)

Violation: 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser.

August 19, 2003 (Routine)

Violation: 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser.

February 20, 2003 (Routine)

Violation: 2150 - The (nonpublic water main, water pumps, pipes, hoses, connections, water transport vehicle, water container) is not (constructed, maintained, operated) according to requirements of the Health Department.
EHS is to confer with his/her supervisor and follow-up on the conditions at the food service facility to determine closure of the establishment or cessation of certain food service operations due to an imminent health hazard. (See section 12 VAC 5-421-3910)

February 20, 2003 (Routine)

Violation: 2150 - The (nonpublic water main, water pumps, pipes, hoses, connections, water transport vehicle, water container) is not (constructed, maintained, operated) according to requirements of the Health Department.
EHS is to confer with his/her supervisor and follow-up on the conditions at the food service facility to determine closure of the establishment or cessation of certain food service operations due to an imminent health hazard. (See section 12 VAC 5-421-3910)