The Granby Theater/Dine, 421 Granby St, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: The Granby Theater/Dine
Address: 421 Granby St, Norfolk, Virginia
Phone: (757) 622-1360
Total inspections: 12
Last inspection: Jul 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 5-103.11 - Critical There is not a sufficient water supply (hot) to this facility for proper sanitization within this food service establishment. CFM calling in for repair.
  • 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the hand sink in the lower bar is less than twice the diameter of the water supply inlet.
  • 6-303.11 - Repeat Replace burnt bulb over 3 compartment sink.
  • 6-501.12 - The following noted in need of cleaning: 1. Walls of back walk-in, 2. floors under "left bar" and 3. drains in all bars.
July 28, 2009Routine22Details / Comments
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: oven, counters
  • 6-303.11 - Less than 50 foot candles of light was noted over the prep unit
December 12, 2008Routine02Details / Comments
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: chest freezer
  • 4-903.11 - Bar glasses were found stacked on glasses.
  • 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
August 15, 2008Routine03Details / Comments
5-205.11 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.January 30, 2008Routine10Details / Comments
  • 3-305.11 - Repeat Food stored on the walkin floor. Or Food stored less than 6"" above the floor.
  • 4-501.11 - The door gasket of the walkin is (missing, damaged).
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: chest freezer, reachin freezer
  • 5-403.12 - Corrected During Inspection A condensate drain line servicing left bar ice bin was emptying liquid waste directly onto the floor of the bar.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the left and center lower bars.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the kitchen
  • 6-501.11 - Hand basins in the left and center upper bars are not maintained in good repair
  • 6-501.12 - Repeat Floor in the kitchen noted in need of cleaning.
July 20, 2007Routine08Details / Comments
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: reachin
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bar hand basins
  • 6-303.11 - Less than 50 foot candles of light was noted in the kitchen
  • 6-501.12 - Repeat Floorand ceiling vents in the kitchen noted in need of cleaning.
October 30, 2006Routine05Details / Comments
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: counters, shelving, reachin freezer
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bars
  • 6-501.11 - Ladies room toilet is not maintained in good repair
  • 6-501.12 - Repeat Floor in the kitchen noted in need of cleaning.
June 28, 2006Routine04Details / Comments
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: exhaust hood
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the bars
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bars
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  • 6-501.12 - Floor in the kitchen noted in need of cleaning.
April 21, 2006Routine05Details / Comments
No violation noted during this evaluation. November 16, 2005Other00Details / Comments
  • 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the right bar
  • 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
October 12, 2005Routine03Details / Comments
  • 4-204.112 - There was no temperature measuring device located in the coke case.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer
  • 4-903.11 - Bar glasses were found stacked on glasses.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the left bar
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the theater bars.
August 30, 2005Routine05Details / Comments
No violation noted during this evaluation. June 15, 2005Pre-Opening00Details / Comments



July 28, 2009 (Routine)



Violations:
  • 5-103.11 - Critical There is not a sufficient water supply (hot) to this facility for proper sanitization within this food service establishment. CFM calling in for repair.
    EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
  • 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the hand sink in the lower bar is less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 6-303.11 - Repeat Replace burnt bulb over 3 compartment sink.
    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
  • 6-501.12 - The following noted in need of cleaning: 1. Walls of back walk-in, 2. floors under "left bar" and 3. drains in all bars.
    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:
Fire suppression and hood cleaning system current. CFM will check with fire dept about positions of fire suppression nozzles. CFM will contact health dept after hot water has been restored.

December 12, 2008 (Routine)



Violations:
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: oven, counters
    Clean and sanitize these surfaces for food contact.
  • 6-303.11 - Less than 50 foot candles of light was noted over the prep unit
    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

August 15, 2008 (Routine)



Violations:
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: chest freezer
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Bar glasses were found stacked on glasses.
    Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
    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
Comments:
Recommended renewal of health department permit.

January 30, 2008 (Routine)



Violation: 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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 milk crates preventing its use.

July 20, 2007 (Routine)



Violations:
  • 3-305.11 - Repeat Food stored on the walkin floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-501.11 - The door gasket of the walkin is (missing, damaged).
    Repair or replace the walkin door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: chest freezer, reachin freezer
    Clean and sanitize these surfaces for food contact.
  • 5-403.12 - Corrected During Inspection A condensate drain line servicing left bar ice bin was emptying liquid waste directly onto the floor of the bar.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the left and center lower bars.
    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
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the kitchen
    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
  • 6-501.11 - Hand basins in the left and center upper bars are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 30, 2006 (Routine)



Violations:
  • 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.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: reachin
    Clean and sanitize these surfaces for food contact.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bar hand basins
    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
  • 6-303.11 - Less than 50 foot candles of light was noted in the kitchen
    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
  • 6-501.12 - Repeat Floorand ceiling vents 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.

June 28, 2006 (Routine)



Violations:
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: counters, shelving, reachin freezer
    Clean and sanitize these surfaces for food contact.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bars
    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 - Ladies room toilet is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 21, 2006 (Routine)



Violations:
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: exhaust hood
    Clean and sanitize these surfaces for food contact.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the bars
    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.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bars
    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
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
    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
  • 6-501.12 - Floor in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 16, 2005 (Other)

Comments:
Inspection conducted at request of new Executive Chef. Facility to be renamed The Cafe at the Granby Theater. Fryers will be replaced with tabletop grill. Several pieces of equipment need minor repairs such as: convection oven missing control knob, and no fan in bottom oven; 2 door sandwich unit missing adjustment knob for temperature control, top doesn't seal; oven door does not seal, may need adjustment; 2 door true refrig. has a torn door gasket;freezer not maintaining safe temp. for freezing products, packages are covered in ice chunks, also knob is missing. Renee Alexander is waiting for results from exam(attended the Certified Food Managers Class this week.)

October 12, 2005 (Routine)



Violations:
  • 4-903.11 - Repeat Bar glasses were found stacked on glasses.
    Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the right bar
    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
  • 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
    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

August 30, 2005 (Routine)



Violations:
  • 4-204.112 - There was no temperature measuring device located in the coke case.
    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 - Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Bar glasses were found stacked on glasses.
    Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the left bar
    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.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the theater bars.
    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

June 15, 2005 (Pre-Opening)

Comments:
Kitchen: Countertop to be installed at a later date. Has QAC and test strips.Bar 1,2,3,4: provide screen/grates to floor drains, attach towel holders.

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