1580 - The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda gun nozzle hoslter
0470 - Corrected During InspectionCritical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored beside lettece.
0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
0570 - Wiping cloths improperly stored between use.
0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pasta found in the 3 compartment sink [rinse basin].
0790 - Corrected During Inspection Improper methods used to thaw shrimp.
0840 - Corrected During InspectionCritical According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 3 days ago.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: rust accumulation found in the ice maker.
2310 B - The handwash station at the bar is being used as a dump station.
3180 - Repeat Wall adjacent to and hood system noted in need of cleaning.
3170 - Repeat Floor in utility room is not maintained in good repair. Floor is heavily gouged in several places and is no longer cleanable.Also,vinyl ceiling tile adjacent to fryers is peeling due to unventilated heat from fryers.
0820 - Corrected During InspectionCritical Cheesecake cold holding at improper temperatures. Operator voluntarily discarded.
1700 - Corrected During InspectionCritical Chlorine sanitizing solution used was not at an acceptable concentration.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.Interior of Ice machine (mold)
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of bulk storage binsRacks in walk-in unit Freezer interior bottomVinegar shelf
3170 - Floor in utility room is not maintained in good repair. Floor is heavily gouged in several places and is no longer cleanable.Also,vinyl ceiling tile adjacent to fryers is peeling due to unventilated heat from fryers.
3180 - Wall adjacent to fryers noted in need of cleaning.
3260 - Corrected During Inspection Employee personal items (cell phone and keys) stored with clean utensils.
3270 - Critical Methods are not being used to control pests. Severe cockroaches infestation in utility room. Sticky traps are full.
3280 - Dead or trapped cockroaches were found in the control device.
3280 - Dead or trapped cockroaches were found on the premises in the utility room.
0220 - Corrected During InspectionCritical Employee is drinking from an uncovered container in the food preparation area.
0830 - Corrected During InspectionCritical Repeat The prepared ready-to-eat (RTE) shrimp dumplings in the refrigeration unit is not properly dated for disposition. Dumplings were prepared on 12/18/05 per operator.
0470 - Corrected During InspectionCritical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw uncontained beef stored over pasta.
0480 - Corrected During Inspection Unlabeled food containers holding white powders.
0550 - Dispensing utensils improperly stored between uses. Improper scoop (bowl without handle) in flour bin. Obtain and use scoop with handle for scooping flour.
0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet and dry cloths stored on cookline prep surface.
0610 - Corrected During Inspection Food stored in a manner where it is subject to splash, dust or other contamination. Open bags of flour and bread crumbs.
0830 - Corrected During InspectionCritical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
0830 - Corrected During InspectionCritical The ready-to-eat (RTE) commercially processed soft cheeses in the refrigeration unit was not properly dated for disposition after opening.
1570 - The cookline ventilation system does not appear to be performing correctly. Dripping grease and dust accumulation was observed on the hood interior, indicating inadequate air draw.
2000 - Corrected During Inspection Single service items observed unprotected from contamination. Take-out conainers were not stored inverted in the wait station.
2260 - Critical Observed a hose attached to janitorial sink faucet fixture. The hose extended below the flood rim level of the sink basin.
2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
3180 - Floor in the utility room noted in need of cleaning.
1570 - The door gasket of the salad cooler is damaged.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of salad prep cooler
3020 - Soap was not provided at the front hand washing lavatory in the kitchen
3030 - No disposable towels were provided at the front hand washing lavatory in the kitchen.
1580 - The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda gun nozzle hoslter Clean and sanitize these surfaces for food contact.
Comments:
Substantial compliance with Virginia Food Regulations this date. Facility very clean, organized and well maintained. Food and equipment temperatures observed to be within appropriate ranges Dish machine sanitizing effectively (100 ppm chlorine)
December 10, 2008 (Routine)
Violations:
0470 - Corrected During InspectionCritical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored beside lettece. Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0610 - Repeat 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.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Clean and sanitize these surfaces for food contact.
Comments:
Active consumer advisory and employee health policy. Obsrved proper gloove use and handwashing during the inspection.
November 27, 2007 (Routine)
Violations:
0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate area.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pasta found in the 3 compartment sink [rinse basin]. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0790 - Corrected During Inspection Improper methods used to thaw shrimp. 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
0840 - Corrected During InspectionCritical According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 3 days ago. Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: rust accumulation found in the ice maker. Clean and sanitize these surfaces for food contact.
2310 B - The handwash station at the bar is being used as a dump station. The handwash facility identified above is to be used for washing hands only, install a dump station in that area.
3180 - Repeat Wall adjacent to and hood system 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:
In general the facility appears to be in good order. Handwashing stations were fully stocked. Employees were seen washing hands. All food and equipment temperatures were within the proper ranges.
September 18, 2006 (Follow-up)
Violation: 3170 - Repeat Floor in utility room is not maintained in good repair. Floor is heavily gouged in several places and is no longer cleanable.Also,vinyl ceiling tile adjacent to fryers is peeling due to unventilated heat from fryers. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
September 12, 2006 (Routine)
Violations:
0820 - Corrected During InspectionCritical Cheesecake cold holding at improper temperatures. Operator voluntarily discarded. 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.
1700 - Corrected During InspectionCritical Chlorine sanitizing solution used was not at an acceptable concentration. Adjust the chlorine sanitizing solution to a level of 50-200 ppm. .
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.Interior of Ice machine (mold) Clean and sanitize these surfaces for food contact.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of bulk storage binsRacks in walk-in unit Freezer interior bottomVinegar shelf Maintain nonfood-contact surfaces of equipment clean.
3170 - Floor in utility room is not maintained in good repair. Floor is heavily gouged in several places and is no longer cleanable.Also,vinyl ceiling tile adjacent to fryers is peeling due to unventilated heat from fryers. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Wall adjacent to fryers 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.
3260 - Corrected During Inspection Employee personal items (cell phone and keys) stored with clean utensils. Store employee personal items away from food, clean utensils and single service items.
3270 - Critical Methods are not being used to control pests. Severe cockroaches infestation in utility room. Sticky traps are full. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3280 - Dead or trapped cockroaches were found in the control device. Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
3280 - Dead or trapped cockroaches were found on the premises in the utility room. Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Comments:
Chemical test strips and stem thermometers are on hand. Handsinks are fully stocked. Employees appear to be washing hands at appropriate times. NOTE: Ventiliation system canopy is not large enough to accomodate the equipment on the cookline. Fryers are not fully under canopy and are spewing heat and hot oil in adjacent areas. Strongly suggest reducing size/number of pieces of equipment on cookline or increasing size of canopy.
December 20, 2005 (Critical Procedures)
Violations:
0220 - Corrected During InspectionCritical Employee is drinking from an uncovered container in the food preparation area. 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.
0830 - Corrected During InspectionCritical Repeat The prepared ready-to-eat (RTE) shrimp dumplings in the refrigeration unit is not properly dated for disposition. Dumplings were prepared on 12/18/05 per operator. 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.
Comments:
Reviewed chicken and pork handling processes from receipt to service with operator. Operator appears knowledgeable regarding proper food handling, cool down, storage and cross contamination. Raw meats are correctly stored in walk-in. Raw chicken is stored in tightly covered leak proof containers and prepared to order. Chicken is prepped at culinary sink away from other food. Raw pork for BBQ is roasted 7-10 hours to a minimum temperature of 180F, then pulled, cooled and stored preportioned in plastic bags. Employees are wearing gloves when preparing/handling RTE foods and are washing hands frequently and at appropriate times. All stored RTE foods but shrimp dumplings noted above were observed properly date coded. Facility is clean and well organized. General sanitation is good today.
November 02, 2005 (Routine)
Violations:
0470 - Corrected During InspectionCritical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw uncontained beef stored over pasta. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0480 - Corrected During Inspection Unlabeled food containers holding white powders. 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.
0550 - Dispensing utensils improperly stored between uses. Improper scoop (bowl without handle) in flour bin. Obtain and use scoop with handle for scooping flour. 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.
0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet and dry cloths stored on cookline prep surface. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Corrected During Inspection Food stored in a manner where it is subject to splash, dust or other contamination. Open bags of flour and bread crumbs. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
0830 - Corrected During InspectionCritical The prepared ready-to-eat (RTE) lasagna 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.
0830 - Corrected During InspectionCritical The ready-to-eat (RTE) commercially processed soft cheeses in the refrigeration unit was not properly dated for disposition after opening. Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
1570 - The cookline ventilation system does not appear to be performing correctly. Dripping grease and dust accumulation was observed on the hood interior, indicating inadequate air draw. Repair the ventilation system 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 system, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
2000 - Corrected During Inspection Single service items observed unprotected from contamination. Take-out conainers were not stored inverted in the wait station. Store single service items in its original protective packaging or inverted in an approved dispenser.
2260 - Critical Observed a hose attached to janitorial sink 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.
2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Provide a backflow or backsiphonage prevention device on all threaded faucets.
2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered. Cover all waste containers when not in continuous use.
3180 - Floor in the utility 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.
Comments:
Handsinks are fully stocked. Stem thermometers and chemical test strips are on hand. Employees are washing hands at appropriate times. Cold holding temperatures are excellent.
October 04, 2005 (Routine)
Comments:
Handwash sinks are fully stocked. Chemical sanitizing dishwasher OK, chlorine 100 ppm. Chemical test papers and stem thermometers are on hand. Facility is in substantial compliance with the Virginia Food Regulations. OK to open. Permit to operate issued this date. A routine inspection will be conducted in ~30 days.
September 26, 2005 (Pre-Opening)
Violations:
1570 - The door gasket of the salad cooler is damaged. Repair or replace the door gasket in accordance with the manufacturer's specifications.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of salad prep cooler Maintain nonfood-contact surfaces of equipment clean.
3020 - Soap was not provided at the front hand washing lavatory in the kitchen 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.
3030 - No disposable towels were provided at the front 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
Comments:
A routine inspection for permitting is scheduled for 3:00 PM on 10/04/05.
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