Virginia House Of Comedy, #123 - 5476 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Virginia House Of Comedy
Address: #123 - 5476 Virginia Beach Boulevard, Virginia Beach, Virginia
Phone: (757) 518-2929
Total inspections: 19
Last inspection: Jul 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Corrected During Inspection Unlabeled food containers. (sugar)
  • 2000 - Corrected During Inspection Repeat Clean single service container were observed stored with the food-contact surface facing upward.
  • 2000 - Corrected During Inspection Repeat Single service cups were observed stored unprotected on the floor.
  • 2350 ii - Knobs on the three compartment sink in the bar area is in poor repair.
  • 2890 - Corrected During Inspection Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the bar area.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser are not properly labeled.
July 27, 2009Routine16Details / Comments
  • 2000 - Corrected During Inspection Repeat Clean single service containers were observed stored with the food-contact surface facing upward.
  • 2350 ii - Plumbing connection under the three compartment sink is leaking.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (space around the back door)
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood system. (lights not working)
  • 3170 - Repeat Floor and base board is not maintained in good repair in the kitchen.
December 01, 2008Routine06Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the Frigidaire freezer.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  • 2930 - Repeat The back door is not tight fitting opening of the food establishment is not protected against entry of insects and rodents.
  • 3170 - Repeat The floor tile in the prep area is not maintained in good repair
  • 3330 - Corrected During Inspection Critical A working container spray bottle are not properly labeled.
May 06, 2008Routine15Details / Comments
  • 0550 - Repeat Ice scoop improperly stored between use.
  • 1320 - There were no temperature measuring devices located in the freezers.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not tight fitting.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3080 - Less than 20 foot candles of light was noted in the bar utensil washing area.
  • 3080 - Less than 50 foot candles of light was noted in the cooking area under hood.
  • 3080 - Less than 10 foot candles of light was noted in the utility closet.
  • 3170 - Repeat Ceiling and floor tiles not maintained in good repair
  • 3270 - Critical Methods are not being used to control pests. Roaches evident in kitchen.
October 03, 2007Routine26Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Repeat Beverage (beer) stored on the floor or food stored less than 6" above the floor.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 3170 - Repeat The ceiling panel is missing in the kitchen.
  • 3220 - Mops not hung up to air dry.
June 06, 2007Routine05Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Beverages stored on the floor or food stored less than 6" above the floor.
  • 2000 - Single service items observed unprotected from contamination.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3170 - Repeat The ceiling panels are missing in the kitchen and the women's toilet room.
  • 3290 - The wet mop is stored near clean equipment.
October 27, 2006Routine06Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat macaroni and cheese in the freezer is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the freezer.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 2000 - Corrected During Inspection Clean pot stored on floor, not inverted and under handsink.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen and bar.
July 11, 2006Routine15Details / Comments
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Old furniture observed adjacent to the refuse container outside the facility.
  • 3170 - Ceiling tile missing in kitchen.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of dish detergent not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 20, 2006Routine14Details / Comments
No violation noted during this evaluation. December 08, 2005Follow-up00Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1960 - Food pans were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Repeat Single service items observed unprotected from contamination. Cups not kept in sleeves/dispenser.
  • 2000 - Single service items were found stored on floor.
  • 2020 - Utensils were not stored with the handles up.
  • 2350 ii - Critical Repeat Handsink faucet in poor repair. It leaks constantly so operator has it turned off. Advised need to have repaired as handsink must be kept turned on at all times.
  • 2890 - Corrected During Inspection Light bulb over cookline not shielded, coated, or otherwise shatter-resistent.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Couch, headboard, and footboard near dumpster which is used by restaurant. Operator said they were not put there by restaurant but they will contact for trash pick-up.
December 05, 2005Routine18Details / Comments
  • 1060 - Repeat The nonfood contact surface of the cloth towel under cups is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small amount of mold in ice machine.
  • 2000 - Repeat Single service items observed unprotected from contamination. (cups)
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered. Shared by shopping center.
July 27, 2005Routine14Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) green beans in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the foil and cloth towel lining shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2000 - Single service items observed unprotected from contamination. (drink cups)
  • 2000 - Clean food pans were observed stored with the food-contact surface facing upward.
  • 2350 ii - Hot water faucet at kitchen hand sink in poor repair.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet rooms.
  • 3220 - Mops not hung up to air dry.
January 11, 2005Routine16Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) green beans in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the foil and cloth towel lining shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2000 - Single service items observed unprotected from contamination. (drink cups)
  • 2000 - Clean food pans were observed stored with the food-contact surface facing upward.
  • 2350 ii - Hot water faucet at kitchen hand sink in poor repair.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet rooms.
  • 3220 - Mops not hung up to air dry.
January 11, 2005Routine16Details / Comments
  • 2240 - Critical There are not an adequate number of toilets required by law. one toilet clogged
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood
  • 1570 - 1 LIGHT in the hood was observed in a state of disrepair and damaged, light cover full of water
  • 2620 - The metal refuse containers are beginning to rust.
August 06, 2004Routine15Details / Comments
  • 2240 - Critical There are not an adequate number of toilets required by law. one toilet clogged
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood
  • 1570 - 1 LIGHT in the hood was observed in a state of disrepair and damaged, light cover full of water
  • 2620 - The metal refuse containers are beginning to rust.
August 06, 2004Routine15Details / Comments
  • 3180 - Repeat FLOOR AND WALLS IN THE KITCHEN AND THE BAR AREA inoted in need of cleaning.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the bar and the kitchen area.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.
  • 1800 - The nonfood contact surface of the grill filtersw had accumulations of grime and debris.
  • 3170 - Repeat Walls in the kitchen is not maintained in good repair, holetiles missing in the kitchen..
December 18, 2003Routine05Details / Comments
  • 3180 - Repeat FLOOR AND WALLS IN THE KITCHEN AND THE BAR AREA inoted in need of cleaning.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the bar and the kitchen area.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.
  • 1800 - The nonfood contact surface of the grill filtersw had accumulations of grime and debris.
  • 3170 - Repeat Walls in the kitchen is not maintained in good repair, holetiles missing in the kitchen..
December 18, 2003Routine05Details / Comments
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, non used buffet equiptment.
  • 2890 - Light bulb instorage closet not shielded, coated, or otherwise shatter-resistent.
  • 3180 - The floor in the walk in refrigerator has mold under the shelving, walls are dirty in the kitchen, floor under the equipt dirt, heavy grease.
  • 3170 - Floor tiles not maintained in good repair,.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Single service storage containers., cooling unit cover for walk in cooler,Reach in freezer dirty in the bottom,Grill hood old grease, soda tubing leaking.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: In side of the stainless steel pans, and mold inside of there ice machine
  • 1570 - Can opener was observed in a condition that prevents necessary maintenance and easy cleaning.
July 14, 2003Routine16Details / Comments
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, non used buffet equiptment.
  • 2890 - Light bulb instorage closet not shielded, coated, or otherwise shatter-resistent.
  • 3180 - The floor in the walk in refrigerator has mold under the shelving, walls are dirty in the kitchen, floor under the equipt dirt, heavy grease.
  • 3170 - Floor tiles not maintained in good repair,.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Single service storage containers., cooling unit cover for walk in cooler,Reach in freezer dirty in the bottom,Grill hood old grease, soda tubing leaking.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: In side of the stainless steel pans, and mold inside of there ice machine
  • 1570 - Can opener was observed in a condition that prevents necessary maintenance and easy cleaning.
July 14, 2003Routine16Details / Comments

July 27, 2009 (Routine)



Violations:
  • 0480 - Corrected During Inspection Unlabeled food containers. (sugar)
    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.
  • 2000 - Corrected During Inspection Repeat Clean single service container were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Corrected During Inspection Repeat Single service cups were observed stored unprotected on the floor.
    Store single service containers in the original protective package to protect from contamination until used.
  • 2350 ii - Knobs on the three compartment sink in the bar area is in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 2890 - Corrected During Inspection Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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
  • 3080 - Repeat Less than 10 foot candles of light was noted in the bar area.
    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.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
All violations discussed with manager.

December 01, 2008 (Routine)



Violations:
  • 2000 - Corrected During Inspection Repeat Clean single service containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2350 ii - Plumbing connection under the three compartment sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (space around the back door)
    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.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood system. (lights not working)
    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
  • 3170 - Repeat Floor and base board is not maintained in good repair in the kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed with manager.

May 06, 2008 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the Frigidaire freezer.
    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.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2930 - Repeat The back door is not tight fitting 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.
  • 3170 - Repeat The floor tile in the prep area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3330 - Corrected During Inspection Critical A working container spray bottle are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Foods are purchased the day of the events. Potentially hazardous foods are not held in storage and are not cooled and reheated.

October 03, 2007 (Routine)



Violations:
  • 0550 - Repeat Ice scoop improperly stored between use.
    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.
  • 1320 - There were no temperature measuring devices located in the freezers.
    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.
  • 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.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not tight fitting.
    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.
  • 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
  • 3080 - Less than 20 foot candles of light was noted in the bar utensil washing area.
    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
  • 3080 - Less than 50 foot candles of light was noted in the cooking area under 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
  • 3080 - Less than 10 foot candles of light was noted in the utility closet.
    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.
  • 3170 - Repeat Ceiling and floor tiles not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Critical Methods are not being used to control pests. Roaches evident in kitchen.
    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.
Comments:
Violations discussed for correction.

June 06, 2007 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0610 - Repeat Beverage (beer) stored on the floor or food stored less than 6" above the floor.
    Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Repeat The ceiling panel is missing in the kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Violations discussed for correction. The kitchen is maintained in a clean and sanitary manner.

October 27, 2006 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Beverages stored on the floor or food stored less than 6" above the floor.
    Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2930 - 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.
  • 3170 - Repeat The ceiling panels are missing in the kitchen and the women's toilet room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3290 - The wet mop is stored near clean equipment.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
All violations discussed with the manager for correction. Health Dept. permit renewed.

July 11, 2006 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat macaroni and cheese in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1320 - There was no temperature measuring device located in the freezer.
    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.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 2000 - Corrected During Inspection Clean pot stored on floor, not inverted and under handsink.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen and 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
Comments:
Critical violation corrected.

March 20, 2006 (Routine)



Violations:
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Old furniture observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - Ceiling tile missing in kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    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.
  • 3340 - Corrected During Inspection Critical Containers of dish detergent not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Restaurant not open for business at time of inspection. Both refrigerators are not functioning. Repairman is working on one and said it will soon be operable.

December 08, 2005 (Follow-up)

Comments:
Follow-up to check kitchen handsink. Hot and cold water available in kitchen handsink.

December 05, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface.
    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.
  • 0610 - 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1960 - Food pans were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 2000 - Repeat Single service items observed unprotected from contamination. Cups not kept in sleeves/dispenser.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Single service items were found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2020 - Utensils were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2350 ii - Critical Repeat Handsink faucet in poor repair. It leaks constantly so operator has it turned off. Advised need to have repaired as handsink must be kept turned on at all times.
    Repair plumbing.
  • 2890 - Corrected During Inspection Light bulb over cookline not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Couch, headboard, and footboard near dumpster which is used by restaurant. Operator said they were not put there by restaurant but they will contact for trash pick-up.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Critical violation requires immediate correction. Please call me when sink is repaired. Operator said sink will be repaired by Monday.

July 27, 2005 (Routine)



Violations:
  • 1060 - Repeat The nonfood contact surface of the cloth towel under cups is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small amount of mold in ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination. (cups)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered. Shared by shopping center.
    Cover all waste containers when not in continuous use.
Comments:
Be sure hand towels are stocked before opening and food prep. Critical violation corrected.

January 11, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) green beans 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.
  • 1060 - The nonfood contact surface of the foil and cloth towel lining shelves is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2000 - Single service items observed unprotected from contamination. (drink cups)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Clean food pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2350 ii - Hot water faucet at kitchen hand sink in poor repair.
    Repair plumbing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet rooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Advised critical violation must be corrected immediately.

January 11, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) green beans 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.
  • 1060 - The nonfood contact surface of the foil and cloth towel lining shelves is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2000 - Single service items observed unprotected from contamination. (drink cups)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Clean food pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2350 ii - Hot water faucet at kitchen hand sink in poor repair.
    Repair plumbing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar and toilet rooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Advised critical violation must be corrected immediately.

August 06, 2004 (Routine)



Violations:
  • 2240 - Critical There are not an adequate number of toilets required by law. one toilet clogged
    Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - 1 LIGHT in the hood was observed in a state of disrepair and damaged, light cover full of water
    Repair the 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 or, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2620 - The metal refuse containers are beginning to rust.
    Replace the metal refuse container that is rusting.
Comments:
Violations discussed for correction

August 06, 2004 (Routine)



Violations:
  • 2240 - Critical There are not an adequate number of toilets required by law. one toilet clogged
    Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - 1 LIGHT in the hood was observed in a state of disrepair and damaged, light cover full of water
    Repair the 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 or, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2620 - The metal refuse containers are beginning to rust.
    Replace the metal refuse container that is rusting.
Comments:
Violations discussed for correction

December 18, 2003 (Routine)



Violations:
  • 3180 - Repeat FLOOR AND WALLS IN THE KITCHEN AND THE BAR AREA inoted 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.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the bar and the kitchen area.
    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
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1800 - The nonfood contact surface of the grill filtersw 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.
  • 3170 - Repeat Walls in the kitchen is not maintained in good repair, holetiles missing in the kitchen..
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 18, 2003 (Routine)



Violations:
  • 3180 - Repeat FLOOR AND WALLS IN THE KITCHEN AND THE BAR AREA inoted 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.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the bar and the kitchen area.
    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
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1800 - The nonfood contact surface of the grill filtersw 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.
  • 3170 - Repeat Walls in the kitchen is not maintained in good repair, holetiles missing in the kitchen..
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 14, 2003 (Routine)



Violations:
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, non used buffet equiptment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 2890 - Light bulb instorage closet not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The floor in the walk in refrigerator has mold under the shelving, walls are dirty in the kitchen, floor under the equipt dirt, heavy grease.
    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.
  • 3170 - Floor tiles not maintained in good repair,.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Single service storage containers., cooling unit cover for walk in cooler,Reach in freezer dirty in the bottom,Grill hood old grease, soda tubing leaking.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: In side of the stainless steel pans, and mold inside of there ice machine
    Clean and sanitize these surfaces for food contact.
  • 1570 - Can opener was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the can opener 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 equiptment 4, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
The facility is not open or serving at this time. Violations were discussed for correction. Excess non used equiptment needs to be removed, from the preparation area.

July 14, 2003 (Routine)



Violations:
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, non used buffet equiptment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 2890 - Light bulb instorage closet not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The floor in the walk in refrigerator has mold under the shelving, walls are dirty in the kitchen, floor under the equipt dirt, heavy grease.
    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.
  • 3170 - Floor tiles not maintained in good repair,.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Single service storage containers., cooling unit cover for walk in cooler,Reach in freezer dirty in the bottom,Grill hood old grease, soda tubing leaking.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: In side of the stainless steel pans, and mold inside of there ice machine
    Clean and sanitize these surfaces for food contact.
  • 1570 - Can opener was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the can opener 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 equiptment 4, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
The facility is not open or serving at this time. Violations were discussed for correction. Excess non used equiptment needs to be removed, from the preparation area.

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