Virginia Weselyan College - Marlin Grille, 1584 Wesleyan Drive, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Virginia Weselyan College - Marlin Grille
Address: 1584 Wesleyan Drive, Virginia Beach, Virginia
Phone: (757) 455-2120
Total inspections: 28
Last inspection: Oct 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener and ice machine.
  • 2000 C - Single service items observed unprotected from contamination. Not in plastic or upside down.
  • 1800 - Repeat The nonfood contact surface of the cooking oven and deep fryer has accumulations of grime and debris.
  • 3180 - Repeat Wall/tile in the cooking area noted in need of cleaning.
  • 2890 - Repeat Light bulb in warming cabinet not shielded, coated, or otherwise shatter-resistant.
October 01, 2009Routine24Details / Comments
  • 1790 - The food contact equipment surface of the hot plate.fryer is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of the deep fryer has accumulations of grime and debris.
  • 2000 - Clean coffee filter were observed stored uncovered.
  • 2890 - Repeat Light bulb in food warmer not shielded, coated, or otherwise shatter-resistant.
March 17, 2009Routine04Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) cheese in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1580 - The cutting board(s) along the front line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1620 - The compartment(s) of the manual dump sink was observed used for handwashing activity.
  • 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  • 2000 - Single service item were found stored under sink.
  • 2000 - Clean kitchenware were not observed stored in a position to allow air-drying.
  • 2890 - Light bulb in display case and line not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Ceiling in the food prep area noted in need of cleaning.
September 15, 2008Routine17Details / Comments
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken.
  • 0820 A 1 - Corrected During Inspection Critical Hamburgers hot holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in all the refrigeration units.
  • 1800 - Repeat The nonfood contact surface of the gaskets have accumulations of grime and debris.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
March 06, 2008Routine14Details / Comments
  • 0820 - Critical Burgers and chicken hot holding at improper temperatures.
  • 1570 - Cold holding drawers were observed in a state of disrepair and damaged.
  • 1570 - The door gasket of various refrigeration units are in poor repair.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - The nonfood contact surface of the gaskets to various refrigeration unit have accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes and equipment in the dishmachine not injecting sanitizer.
  • 2310 - Critical The handwashing facility located in the front fryer area is blocked, preventing access by employees for easy handwashing.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
September 25, 2007Routine43Details / Comments
  • 0550 - Corrected During Inspection Food thermometers stored in sanitizer solution. In-use utensils improperly stored between use.
  • 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) hard cooked eggs in the refrigerator, the food should have been discarded 1 day ago.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the display case.
  • 1800 - Corrected During Inspection The nonfood contact surface of the ice machine has accumulations of grime and debris.
March 08, 2007Routine13Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced deli meats and cheese in the refrigeration unit is not properly dated for disposition.
  • 1320 - There were no temperature measuring devices located in the low boy refrigerator and refrigerated drawers..
  • 1730 - The food temperature measuring device was found out of calibration in the range of use. Dial filled with water.
  • 2000 - Single service items observed unprotected from contamination.
August 28, 2006Routine34Details / Comments
No violation noted during this evaluation. March 10, 2006Follow-up00Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 1580 - The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Dish machine not ejecting sanitizer.
  • 2000 - Corrected During Inspection Clean pitchers were found stored in splash area of hand sink.
  • 3180 - Repeat Floor drains and ceiling near vents noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Container of cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
March 02, 2006Routine25Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Ice scoop not on clean surface.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Metal stem thermometers stored in quats solution.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the pizza prep table.
  • 3340 - Corrected During Inspection Critical Food film (clear wrap) stored under soap dispenser at hand sink.
November 30, 2005Routine22Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Metal stem thermometers stored in sanitizing solution.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in several refrigerators.
  • 1330 - There is no data plate on the warewashing machine.
  • 3020 - Soap was not provided at one hand washing sink.
  • 3180 - Floors noted in need of cleaning.
August 29, 2005Routine16Details / Comments
  • 0220 - Critical Employee's open container of food with spoon in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Utensils in water. Ice scoop not on clean surface.
  • 1580 - Repeat The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior door of ice machine.
  • 2000 - Corrected During Inspection Food wrap and blender pitchers were found stored in splash areas of handsink.
  • 3030 - Repeat No disposable towels were provided at the hand washing sinks in the front service area.
April 14, 2005Routine24Details / Comments
  • 0220 - Critical Employee's open container of food with spoon in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Utensils in water. Ice scoop not on clean surface.
  • 1580 - Repeat The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior door of ice machine.
  • 2000 - Corrected During Inspection Food wrap and blender pitchers were found stored in splash areas of handsink.
  • 3030 - Repeat No disposable towels were provided at the hand washing sinks in the front service area.
April 14, 2005Routine24Details / Comments
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1790 - The food contact equipment surface of the hot holding unit is observed soiled with accumulations of grime and debris.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
January 21, 2005Routine16Details / Comments
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1790 - The food contact equipment surface of the hot holding unit is observed soiled with accumulations of grime and debris.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
January 21, 2005Routine16Details / Comments
  • 1320 - There was no temperature measuring device located in the prep table.
  • 3330 - Critical Working containers of spray chemical are not properly labeled. Corrected.
  • 0620 - Food stored under pipes of sink. Corrected.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Corrected.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 0550 - Dispensing utensils improperly stored between uses. Corrected.
  • 0820 - Critical Chicken cold holding at improper temperatures. Corrected.
October 25, 2004Routine34Details / Comments
  • 1320 - There was no temperature measuring device located in the prep table.
  • 3330 - Critical Working containers of spray chemical are not properly labeled. Corrected.
  • 0620 - Food stored under pipes of sink. Corrected.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Corrected.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
  • 0550 - Dispensing utensils improperly stored between uses. Corrected.
  • 0820 - Critical Chicken cold holding at improper temperatures. Corrected.
October 25, 2004Routine34Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Plastic lexan lids
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1800 - The nonfood contact surface of the storage racks has accumulations of grime and debris.
  • 3180 - Floors under the equiptment noted in need of cleaning.
August 31, 2004Routine04Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Plastic lexan lids
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1800 - The nonfood contact surface of the storage racks has accumulations of grime and debris.
  • 3180 - Floors under the equiptment noted in need of cleaning.
August 31, 2004Routine04Details / Comments
No violation noted during this evaluation. July 26, 2004Routine00Details / Comments
No violation noted during this evaluation. July 26, 2004Routine00Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage drawers,, lid to the ice machine.
  • 2000 - Single service items observed unprotected from contaminationlids in a open basket
  • 3340 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 02, 2004Routine22Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage drawers,, lid to the ice machine.
  • 2000 - Single service items observed unprotected from contaminationlids in a open basket
  • 3340 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 02, 2004Routine22Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoops,filters for grill, .
  • 1800 - The nonfood contact surface of theice machine had accumulations of grime and debris.
  • 3180 - THe ceiling in the preperation area noted in need of cleaning.
December 08, 2003Routine03Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoops,filters for grill, .
  • 1800 - The nonfood contact surface of theice machine had accumulations of grime and debris.
  • 3180 - THe ceiling in the preperation area noted in need of cleaning.
December 08, 2003Routine03Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage drawers, grill filters, shelving,clean pans, shelving..
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010,sanitizer 400ppm
September 03, 2003Routine21Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage drawers, grill filters, shelving,clean pans, shelving..
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010,sanitizer 400ppm
September 03, 2003Routine21Details / Comments
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, registered 400ppm+
  • 1770 - Observed accum STAINLESS STEEL PANS
  • 3180 - Wall over the cold unit noted in need of cleaning.
April 16, 2003Routine12Details / Comments

October 01, 2009 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener and ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 C - Single service items observed unprotected from contamination. Not in plastic or upside down.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 1800 - Repeat The nonfood contact surface of the cooking oven and deep fryer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Wall/tile in the cooking area 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.
  • 2890 - Repeat Light bulb in warming cabinet not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction.

March 17, 2009 (Routine)



Violations:
  • 1790 - The food contact equipment surface of the hot plate.fryer is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the hot plate/fryer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of the deep fryer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean coffee filter were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2890 - Repeat Light bulb in food warmer not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction/no evidence of rodent problem found during inspection, pest control traps and glue noted under counter and equipment. Cafeteria is not in use due to school break, will re-open next week.

September 15, 2008 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) cheese 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. 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 towel under cutting board 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.
  • 1580 - The cutting board(s) along the front line 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.
  • 1620 - The compartment(s) of the manual dump sink was observed used for handwashing activity.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
  • 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service item were found stored under sink.
    Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Clean kitchenware were not observed stored in a position to allow air-drying.
    Store kitchen ware in a self-draining position that allows air-drying.
  • 2890 - Light bulb in display case and line not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Ceiling in the food prep area 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:
Violations discussed and/ or corrected during inspection.

March 06, 2008 (Routine)



Violations:
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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
  • 0820 A 1 - Corrected During Inspection Critical Hamburgers hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in all the refrigeration units.
    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.
  • 1800 - Repeat The nonfood contact surface of the gaskets have 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Violations corrected or discussed for correction during the inspection.

September 25, 2007 (Routine)



Violations:
  • 0820 - Critical Burgers and chicken hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1570 - Cold holding drawers were observed in a state of disrepair and damaged.
    Repair the cold holding drawers 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.
  • 1570 - The door gasket of various refrigeration units are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 1800 - The nonfood contact surface of the gaskets to various refrigeration unit have 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.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes and equipment in the dishmachine not injecting sanitizer.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2310 - Critical The handwashing facility located in the front fryer area 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 fryer baskets preventing its use.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

March 08, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection Food thermometers stored in sanitizer solution. 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 and the container.
  • 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) hard cooked eggs in the refrigerator, the food should have been discarded 1 day ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the display 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.
  • 1800 - Corrected During Inspection The nonfood contact surface of the ice machine has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
All violations discussed for correction.

August 28, 2006 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced deli meats and cheese 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.
  • 1320 - There were no temperature measuring devices located in the low boy refrigerator and refrigerated drawers..
    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. Dial filled with water.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed for correction. Recommend keeping time logs for holding grilled hamburgers. Advised manager that unprotected outside grilling is not allowed. Certified Manager not registered with health department.

March 10, 2006 (Follow-up)

Comments:
Follow-up to check sanitizing rinse of dishmachine. Dishmachine sanitizing at 100 ppm chlorine today.

March 02, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 1580 - The cutting board(s) along the prep table is 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Dish machine not ejecting sanitizer.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 2000 - Corrected During Inspection Clean pitchers were found stored in splash area of hand sink.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat Floor drains and ceiling near vents 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.
  • 3340 - Corrected During Inspection Critical Container of cleaner 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.
  • 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Advised critical violations must be corrected immediately. Please contact me when dishmachine is ejecting sanitizer at proper levels.

November 30, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Ice scoop not 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.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Metal stem thermometers stored in quats solution.
    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.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the pizza prep table.
    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.
  • 3340 - Corrected During Inspection Critical Food film (clear wrap) stored under soap dispenser at hand sink.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical violations corrected.

August 29, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Metal stem thermometers stored in sanitizing solution.
    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 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in several refrigerators.
    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.
  • 1330 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 3020 - Soap was not provided at one hand washing sink.
    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.
  • 3180 - Floors 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:
Advised critical violations require immediate correction. Dishmachine is low temperature. Is not yet in operation. Advised not to use until ejecting proper concentration of sanitizer.

April 14, 2005 (Routine)



Violations:
  • 0220 - Critical Employee's open container of food with spoon in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Utensils in water. Ice scoop not 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.
  • 1580 - Repeat The cutting board(s) along the prep table 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 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior door of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Food wrap and blender pitchers were found stored in splash areas of handsink.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3030 - Repeat No disposable towels were provided at the hand washing sinks in the front service 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
Comments:
Critical violation corrected. Chemical dishmachine is not ejecting sanitizer. Operator said it is never used. Advised to remove it if not in use. Otherwise, must be able to effectively sanitize during restaurant operation.

April 14, 2005 (Routine)



Violations:
  • 0220 - Critical Employee's open container of food with spoon in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Utensils in water. Ice scoop not 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.
  • 1580 - Repeat The cutting board(s) along the prep table 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 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior door of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Food wrap and blender pitchers were found stored in splash areas of handsink.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3030 - Repeat No disposable towels were provided at the hand washing sinks in the front service 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
Comments:
Critical violation corrected. Chemical dishmachine is not ejecting sanitizer. Operator said it is never used. Advised to remove it if not in use. Otherwise, must be able to effectively sanitize during restaurant operation.

January 21, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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.
  • 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.
  • 1580 - The cutting board(s) 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1790 - The food contact equipment surface of the hot holding unit is observed soiled with accumulations of grime and debris.
    Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
    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:
Facilty is being prepared for re-open on January 24. Food delivery will be arriving. Eco-lab contacted for dishmachine prior to my leaving. Follow-up inspection on 2-9-05. At that time, dishmachine ejecting at 100 ppm chlorine. Health dept. permit renewed on 2-9-05.

January 21, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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.
  • 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.
  • 1580 - The cutting board(s) 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1790 - The food contact equipment surface of the hot holding unit is observed soiled with accumulations of grime and debris.
    Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
    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:
Facilty is being prepared for re-open on January 24. Food delivery will be arriving. Eco-lab contacted for dishmachine prior to my leaving. Follow-up inspection on 2-9-05. At that time, dishmachine ejecting at 100 ppm chlorine. Health dept. permit renewed on 2-9-05.

October 25, 2004 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the prep table.
    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.
  • 3330 - Critical Working containers of spray chemical are not properly labeled. Corrected.
    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.
  • 0620 - Food stored under pipes of sink. Corrected.
    Relocate food storage to an approved area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Corrected.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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 areas.
  • 0550 - Dispensing utensils improperly stored between uses. Corrected.
    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.
  • 0820 - Critical Chicken cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Critical violations corrected.

October 25, 2004 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the prep table.
    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.
  • 3330 - Critical Working containers of spray chemical are not properly labeled. Corrected.
    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.
  • 0620 - Food stored under pipes of sink. Corrected.
    Relocate food storage to an approved area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Corrected.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected.
    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 areas.
  • 0550 - Dispensing utensils improperly stored between uses. Corrected.
    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.
  • 0820 - Critical Chicken cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Critical violations corrected.

August 31, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Plastic lexan lids
    Clean and sanitize these surfaces for food contact.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    corrected Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1800 - The nonfood contact surface of the storage racks has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Floors under the equiptment 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:
Seasonal Opening Inspection. Violations discussed for correction

August 31, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Plastic lexan lids
    Clean and sanitize these surfaces for food contact.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    corrected Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1800 - The nonfood contact surface of the storage racks has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Floors under the equiptment 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:
Seasonal Opening Inspection. Violations discussed for correction

July 26, 2004 (Routine)

Comments:
Closed until late AUGUST

July 26, 2004 (Routine)

Comments:
Closed until late AUGUST

April 02, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans
    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: storage drawers,, lid to the ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contaminationlids in a open basket
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 3340 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers ospray cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction, all discrepanices corrected prior to end of inspection..

April 02, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans
    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: storage drawers,, lid to the ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contaminationlids in a open basket
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 3340 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers ospray cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction, all discrepanices corrected prior to end of inspection..

December 08, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoops,filters for grill, .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of theice machine 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.
  • 3180 - THe ceiling in the preperation area 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.

December 08, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoops,filters for grill, .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of theice machine 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.
  • 3180 - THe ceiling in the preperation area 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.

September 03, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage drawers, grill filters, shelving,clean pans, shelving..
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of Can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010,sanitizer 400ppm
    Utilize only quaternary ammonia sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations discussed for correction.

September 03, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage drawers, grill filters, shelving,clean pans, shelving..
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of Can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010,sanitizer 400ppm
    Utilize only quaternary ammonia sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations discussed for correction.

April 16, 2003 (Routine)



Violations:
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, registered 400ppm+
    CORRECTED DURING INSPECTION.
  • 1770 - Observed accum STAINLESS STEEL PANS
    CDI Clean and sanitize these surfaces for food contact.
  • 3180 - Wall over the cold unit 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:
Discrepancies discussed with the manager and the food service director

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