Waffle House #1244, 1162 5th Street SW, Charlottesville, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Waffle House #1244
Address: 1162 5th Street SW, Charlottesville, Virginia
Phone: (434) 296-5010
Total inspections: 22
Last inspection: Jun 9, 2009

Restaurant representatives - add corrected or new information about Waffle House #1244, 1162 5th Street SW, Charlottesville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3030 - No disposable towels were provided at the hand washing lavatory at the three bay sink in back room.
  • 3220 - Mops not hung up to air dry.
June 09, 2009Routine03Details / Comments
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored above lettuce.
  • 2580 - Repeat Condensate was dripping from ceiling in the of 3-door reach-in refrigerator..
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
February 09, 2009Routine12Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before touching clean dishes, after touching soiled utensils..
  • 0220 - Critical In use open drinking container, milk with ice, located in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Employee observed handling ready-to-eat (RTE) food, toast, with their bare hands.
  • 2310 - Critical The handwashing facility located at the back by the 3-basin sink was blocked, preventing access by employees for easy handwashing.
  • 2350 ii - The sink basin located by the cash register is overflowing.
  • 2580 - A condensate drain line was dripping onto food products in the Delfield 3-door unit.
  • 3180 - Areas underneath the prep units and grill noted in need of cleaning.
  • 3380 - Critical There was no bucket available and being used on food contact surfaces does not meet the requirements of 21 CFR 178.1010
September 26, 2008Routine53Details / Comments
No violation noted during this evaluation. April 16, 2008Follow-up--Details / Comments
0820 A 2 - Critical Repeat Prep unit (on top) cold holding at improper temperatures. Delfield Refrigerator cold holding at improper temperatures.April 11, 2008Follow-up10Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in freezer.
  • 0820 A 2 - Critical The following equipment cold holding at improper temperatures:1. Prep Line Refrigeration2. Delfield Refrigerator
  • 1320 - There was no temperature measuring device located in the prep unit and the Delfield refrigerator.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat Area around the cooking line noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
April 08, 2008Routine35Details / Comments
  • 0820 - Corrected During Inspection Critical Food items cold holding at improper temperatures: (1) Raw eggs above the cookline. (2) Items on top of the prep unit.
  • 3180 - Repeat Floor underneath the cookline noted in need of cleaning.
April 11, 2007Routine11Details / Comments
3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).August 11, 2006Complaint01Details / Comments
3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).August 11, 2006Complaint01Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal products.
  • 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Repeat The bleach sanitizer buckets measured a concentration of +200 parts per million.
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: (1) The racks in the 3-door refrigerator are corroded. (2) The milk crates used to store food items in the walk-in cooler are not smooth and easily cleanable - they are not designed for food storage.
  • 1320 - The thermometer to the Delfield 1-door refrigerator is missing.
  • 1800 - The bottom of the raw meat refrigerator is in need of cleaning.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the 3-compartment sink was blocked, preventing access by employees for easy handwashing - there was a hat and apron stored in the sink.
  • 2890 - Light bulb in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2930 - The door sweep in missing from the bottom of the back door - there is a large gap at the bottom. The outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-compartment sink.
  • 3140 - Employee personal belongings (shoes, shirt) were found stored on the dry storage racks.
  • 3180 - Repeat The floor beneath the cookline and wait station is in need of cleaning.
April 26, 2006Routine39Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal products.
  • 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Repeat The bleach sanitizer buckets measured a concentration of +200 parts per million.
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: (1) The racks in the 3-door refrigerator are corroded. (2) The milk crates used to store food items in the walk-in cooler are not smooth and easily cleanable - they are not designed for food storage.
  • 1320 - The thermometer to the Delfield 1-door refrigerator is missing.
  • 1800 - The bottom of the raw meat refrigerator is in need of cleaning.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the 3-compartment sink was blocked, preventing access by employees for easy handwashing - there was a hat and apron stored in the sink.
  • 2890 - Light bulb in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2930 - The door sweep in missing from the bottom of the back door - there is a large gap at the bottom. The outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-compartment sink.
  • 3140 - Employee personal belongings (shoes, shirt) were found stored on the dry storage racks.
  • 3180 - Repeat The floor beneath the cookline and wait station is in need of cleaning.
April 26, 2006Routine39Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep area.
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
April 19, 2005Routine57Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep area.
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
April 19, 2005Routine57Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep area.
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
April 19, 2005Routine57Details / Comments
0470 - Critical Raw beef steaks stored above bacon products (OPERATOR TO CORRECT)October 12, 2004Critical Procedures10Details / Comments
No violation noted during this evaluation. May 24, 2004Follow-up00Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands after handling raw meats and then before handling ready-to-eat foods. Worker did not wash hands between glove exchange. (CORRECTED)
  • 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (Solution rated 0 ppm-verified by test kit) (CORRECTED)
  • 3750 - Repeat The permit is not post in a location that is conspicuous to consumers
  • 3080 - Less than 20 foot candles of light was noted in the back dishwashing area.
  • 1570 - Repeat Hot water sanitizing unit was observed in a state of disrepair. (OPERATOR CONTACTED REPAIR PERSON-CORRECTED-VERIFIED BY HEAT TEST STRIP)
April 20, 2004Follow-up33Details / Comments
  • 3750 - The permit is not post in a location that is conspicuous to consumers
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. (area across dishwashing area)
  • 2810 - Damaged tiles in dishwashing area need repair.
  • 1570 - Hot water sanitizing unit was observed in a state of disrepair and damaged. Unit was not reaching 180 degrees Farenheit on final rinse (verified by temperature gauges and heat test stip)
April 19, 2004Follow-up05Details / Comments
  • 3750 - The permit is not post in a location that is conspicuous to consumers
  • 0820 - Critical Repeat Diced ham cold holding at improper temperatures. Ham had been out of temperature for more than 4 hours. (OPERATOR VOLUNTARILY DISCARDED)
  • 3020 - Soap was not provided at the hand washing lavatory in the back area
  • 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning.
  • 1880 - Critical Worker rinsing spatula after using. The cooking spatula was not observed sanitized.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. (area across dishwashing area)
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2810 - Repeat Damaged tiles in dishwashing area need repair.
  • 1100 - Critical The food contact surface of the plastic food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2720 - Dumpster doors are open.
  • 0570 - Wiping cloths improperly stored between use. (CORRECTED)
  • 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1510 - Repeat The food manager could not provide a food temperature measuring device.
  • 1570 - Repeat Hot water sanitizing unit was observed in a state of disrepair and damaged. Unit was not reaching 180 degrees Farenheit on final rinse (verified by temperature gauges and heat test stip)
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - Area inside upright refrigeration unit had accumulations of grime and debris.
April 07, 2004Routine512Details / Comments
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (OPERATOR CORRECTED)
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
June 25, 2003Critical Procedures20Details / Comments
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
May 06, 2003Follow-up20Details / Comments
  • 0820 - Critical Diced ham cold holding at improper temperatures in make table. Product had been there since this morning (out of temperature for more than 4 hours). (Operator voluntarily discarded).
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  • 0830 - Critical The ready-to-eat (RTE) commercially processed vegetables in the refrigeration unit was not properly dated for disposition after opening.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  • 0470 - Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:Hot holding and Cold holding.
  • 0550 - In-use utensils improperly stored between use.
  • 2000 - Single service items observed unprotected from contamination in back area. Items stored directly next to cleaning agents.
  • 0680 - Critical The pre-packaged jellies/jams and butter were held or re-served for human consumption after being served to a consumer who returned it.
  • 0570 - Improper use of dry wiping cloths.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  • 3170 - Cracked floor tiles by dishwasher unit are not maintained in good repair
  • 3490 - Toothbrush and alcohol stored in such a way that they could contaminate food items on shelves.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Floor inside walk-in cooler and celing tiles around vents in dining area are noted in need of cleaning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2310 - Critical The handwashing facility located at the front prep area is blocked, preventing access by employees for easy handwashing. Several moist wiping cloths stored directly in sink (operator corrected).
  • 1570 - Hot water dishwashing unit may need repair. Unit is "skipping" cycles in between uses. (on maintenance list)
April 23, 2003Routine614Details / Comments

June 09, 2009 (Routine)



Violations:
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the three bay sink in back room.
    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
  • 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:
Facility in substantial compliance with food regulations this date.
Equipment and food temperatures were within acceptable ranges
Facility generally clean and well maintained.
Sanitizer in wiping cloth buckets at appropriate concentration (50 ppm)
Ware washing machine sanitizing effectively (turned tape)

February 09, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored above lettuce.
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 2580 - Repeat Condensate was dripping from ceiling in the of 3-door reach-in refrigerator..
    Repair condensate problem to prevent incidental contact with foods.
  • 3045 - 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. This includes restrooms.
Comments:
Limited food preparation occuring at time of inspection. Equipment and product temperatures satisfactory. Dish machine sanitizing properly.
Person-in-charge with food manager ceritification.

September 26, 2008 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before touching clean dishes, after touching soiled utensils..
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical In use open drinking container, milk with ice, located 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.
  • 0450 - Critical Employee observed handling ready-to-eat (RTE) food, toast, with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 2310 - Critical The handwashing facility located at the back by the 3-basin sink was 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 various articles preventing its use.
  • 2350 ii - The sink basin located by the cash register is overflowing.
    Plumbing systems and components shall be maintained in good repair and should be repaired immediately.
  • 2580 - A condensate drain line was dripping onto food products in the Delfield 3-door unit.
    Repair the condensate drain line to prevent incidental contact with foods.
  • 3180 - Areas underneath the prep units and grill 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.
  • 3380 - Critical There was no bucket available and being used on food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only an appropriate sanitizing agent to wipe down and sanitize food contact surfaces that meet the requirements of 21 CFR 178.1010.
Comments:
Facility will need to be visited again next week to follow up on the five critical violations noted during this inspection.

April 16, 2008 (Follow-up)

Comments:
Delfield refrigerator and Prep Refrigerator were in appropriate ranges. The Charlottesville Health Department is requiring the manager to enroll in Servsafe which is April 21st and April 28th. The manager will fax the Health Department temperature logs once a week for a 4-week duration. All potentially hazardous foods stored above the prep unit will now be stored underneath in cooler.

April 11, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Prep unit (on top) cold holding at improper temperatures. Delfield Refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Follow-up on Tuesday.

April 08, 2008 (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.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Critical The following equipment cold holding at improper temperatures:1. Prep Line Refrigeration2. Delfield Refrigerator
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in the prep unit and the Delfield refrigerator.
    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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3045 - 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.
  • 3180 - Repeat Area around the cooking line 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.
  • 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:
The prep. refrigerator and Delfield refrigerator needs to be fixed immediately. Recommend starting a temperature log. In addition, recommend that staff receives Serv Safe training. Will follow-up in a couple of days.

April 11, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Food items cold holding at improper temperatures: (1) Raw eggs above the cookline. (2) Items on top of the prep unit.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food items had been out for less than 2 hours. Eggs were relocated to the refrigerator. The lid to the prep unit was closed.
  • 3180 - Repeat Floor underneath the cookline 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:
(1) Handsinks were properly stocked.
(2) Dish machine is sanitizing properly.
(3) Proper raw meat storage was observed.

August 11, 2006 (Complaint)



Violation: 3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).
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:
Field visit was conducted in regards to complaint received on 8/10/06.
(1) There was no evidence of pests observed during the inspection.
(2) Facility manager indicated that a fly light will be installed to help prevent the presence of flies.
(3) Bathroom facilities appeared in proper order.
(4) Proper food storage was observed.
No further action is deemed necessary at this time.

August 11, 2006 (Complaint)



Violation: 3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).
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:
Field visit was conducted in regards to complaint received on 8/10/06.
(1) There was no evidence of pests observed during the inspection.
(2) Facility manager indicated that a fly light will be installed to help prevent the presence of flies.
(3) Bathroom facilities appeared in proper order.
(4) Proper food storage was observed.
No further action is deemed necessary at this time.

April 26, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal products.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Repeat The bleach sanitizer buckets measured a concentration of +200 parts per million.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (bleach= 50-100 parts per million).
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: (1) The racks in the 3-door refrigerator are corroded. (2) The milk crates used to store food items in the walk-in cooler are not smooth and easily cleanable - they are not designed for food storage.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - The thermometer to the Delfield 1-door refrigerator is missing.
    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 - The bottom of the raw meat refrigerator is in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the 3-compartment sink was blocked, preventing access by employees for easy handwashing - there was a hat and apron stored in the sink.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 2890 - Light bulb in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - The door sweep in missing from the bottom of the back door - there is a large gap at the bottom. The 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.
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-compartment 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.
  • 3140 - Employee personal belongings (shoes, shirt) were found stored on the dry storage racks.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected them from contamination.
  • 3180 - Repeat The floor beneath the cookline and wait station is 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:
(1) High temperature dish machine is working properly.
(2) Food contact surfaces appeared clean and in good condition.
(3) Food temperatures were appropriate.

April 26, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal products.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Repeat The bleach sanitizer buckets measured a concentration of +200 parts per million.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (bleach= 50-100 parts per million).
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: (1) The racks in the 3-door refrigerator are corroded. (2) The milk crates used to store food items in the walk-in cooler are not smooth and easily cleanable - they are not designed for food storage.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - The thermometer to the Delfield 1-door refrigerator is missing.
    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 - The bottom of the raw meat refrigerator is in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the 3-compartment sink was blocked, preventing access by employees for easy handwashing - there was a hat and apron stored in the sink.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 2890 - Light bulb in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - The door sweep in missing from the bottom of the back door - there is a large gap at the bottom. The 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.
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-compartment 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.
  • 3140 - Employee personal belongings (shoes, shirt) were found stored on the dry storage racks.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected them from contamination.
  • 3180 - Repeat The floor beneath the cookline and wait station is 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:
(1) High temperature dish machine is working properly.
(2) Food contact surfaces appeared clean and in good condition.
(3) Food temperatures were appropriate.

April 19, 2005 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    REPEAT. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    REPEAT. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Manager relocated ham and mushroom containers to area the farthest from the hot grill and will monitor. (Mushrooms from can had not yet cooled. Placed into larger refrigerator to chill before putting back on prep unit.)
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
    REPEAT VIOLATION. Alter or replace the main pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser, and store linens in clean, protected packaging (not cardboard box).
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device (must be atmospherically vented) or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep 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
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
    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:
Dishwashing machine temperture satisfactory. Location has chemical test strips for checking sanitizing solutions.

April 19, 2005 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    REPEAT. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    REPEAT. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Manager relocated ham and mushroom containers to area the farthest from the hot grill and will monitor. (Mushrooms from can had not yet cooled. Placed into larger refrigerator to chill before putting back on prep unit.)
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
    REPEAT VIOLATION. Alter or replace the main pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser, and store linens in clean, protected packaging (not cardboard box).
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device (must be atmospherically vented) or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep 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
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
    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:
Dishwashing machine temperture satisfactory. Location has chemical test strips for checking sanitizing solutions.

April 19, 2005 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    REPEAT. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    REPEAT. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Manager relocated ham and mushroom containers to area the farthest from the hot grill and will monitor. (Mushrooms from can had not yet cooled. Placed into larger refrigerator to chill before putting back on prep unit.)
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
    REPEAT VIOLATION. Alter or replace the main pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser, and store linens in clean, protected packaging (not cardboard box).
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device (must be atmospherically vented) or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep 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
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
    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:
Dishwashing machine temperture satisfactory. Location has chemical test strips for checking sanitizing solutions.

October 12, 2004 (Critical Procedures)



Violation: 0470 - Critical Raw beef steaks stored above bacon products (OPERATOR TO CORRECT)
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.
Comments:
Discussed minimum internal cooking temperatures. Temperature logs available. Food thermometer available. Hands washed at appropriate times. Chlorine sanitizing solution available (50-100ppm). Chemical test kit available. Discussed cross contamination issues. Implements used when handling ready-to-eat foods. Heat sanitizing dishwasher unit appears to be functioning-verified by heat test strip.

May 24, 2004 (Follow-up)

Comments:
Improvements have been made since last inspection (4/20/04): Implements available for handling ready-to-eat foods. Hands washed at appropriate times. Chlorine sanitizing solution (50-100ppm). Lighting in back area appears to be adequate-verified by light meter.

April 20, 2004 (Follow-up)



Violations:
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (CORRECTED)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0160 - Critical A food employee failed to wash his or her hands after handling raw meats and then before handling ready-to-eat foods. Worker did not wash hands between glove exchange. (CORRECTED)
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (Solution rated 0 ppm-verified by test kit) (CORRECTED)
    Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3750 - Repeat The permit is not post in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 3080 - Less than 20 foot candles of light was noted in the back dishwashing 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
  • 1570 - Repeat Hot water sanitizing unit was observed in a state of disrepair. (OPERATOR CONTACTED REPAIR PERSON-CORRECTED-VERIFIED BY HEAT TEST STRIP)
    Repair the heat sanitizing unit 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 heat sanitizing unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Several critical issues noted on last inspection have been addressed (4/7/04): Good food temperatures. Chef thermometer available. No open drinking containers. Chemical test kit available. Soap and paper towels at all handsinks. Utensils are properly washed, rinsed, and sanitized after use, all food containers are easily cleanable. Floor by dishwashing unit has been repaired.

April 19, 2004 (Follow-up)



Violations:
  • 3750 - The permit is not post in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning.
    Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. (area across dishwashing 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.
  • 2810 - Damaged tiles in dishwashing area need repair.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1570 - Hot water sanitizing unit was observed in a state of disrepair and damaged. Unit was not reaching 180 degrees Farenheit on final rinse (verified by temperature gauges and heat test stip)
    Repair the dishwashing unit 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 dishwashing unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.All equipment and utensils shall be cleaned and sanitized using the three compartment sink.

April 07, 2004 (Routine)



Violations:
  • 3750 - The permit is not post in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 0820 - Critical Repeat Diced ham cold holding at improper temperatures. Ham had been out of temperature for more than 4 hours. (OPERATOR VOLUNTARILY DISCARDED)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3020 - Soap was not provided at the hand washing lavatory in the back area
    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.
  • 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning.
    Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
  • 1880 - Critical Worker rinsing spatula after using. The cooking spatula was not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. (area across dishwashing 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.
  • 0220 - Critical 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.
  • 2810 - Repeat Damaged tiles in dishwashing area need repair.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1100 - Critical The food contact surface of the plastic food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the plastic food containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2720 - Dumpster doors are open.
    Cover all waste containers when not in continuous use.
  • 0570 - Wiping cloths improperly stored between use. (CORRECTED)
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1960 - Cups 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.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1510 - Repeat The food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Repeat Hot water sanitizing unit was observed in a state of disrepair and damaged. Unit was not reaching 180 degrees Farenheit on final rinse (verified by temperature gauges and heat test stip)
    Repair the dishwashing unit 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 dishwashing unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.All equipment and utensils shall be cleaned and sanitized using the three compartment sink.
  • 1530 - Repeat 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.
  • 1800 - Area inside upright refrigeration unit 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.
Comments:
Hands washed at appropriate times today. Facility has a cleaning system in place. Discussed cross-contamination issues. All raw meats properly stored. Chlorine sanitizing solution available (200ppm).

June 25, 2003 (Critical Procedures)



Violations:
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (OPERATOR CORRECTED)
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

May 06, 2003 (Follow-up)



Violations:
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods 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.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
Conducted Demonstration of Knowledge Test--Operator successfully answered questions.

April 23, 2003 (Routine)



Violations:
  • 0820 - Critical Diced ham cold holding at improper temperatures in make table. Product had been there since this morning (out of temperature for more than 4 hours). (Operator voluntarily discarded).
    Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
    Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed vegetables in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
    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.
  • 0470 - Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:Hot holding and Cold holding.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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 and the container.
  • 2000 - Single service items observed unprotected from contamination in back area. Items stored directly next to cleaning agents.
    Store single service items in a protected manner.
  • 0680 - Critical The pre-packaged jellies/jams and butter were held or re-served for human consumption after being served to a consumer who returned it.
    Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
  • 0570 - Improper use of dry wiping cloths.
    Common wiping cloth should not be used to dry plates.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 3170 - Cracked floor tiles by dishwasher unit are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3490 - Toothbrush and alcohol stored in such a way that they could contaminate food items on shelves.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 2740 - Trash and litter were 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.
  • 3180 - Floor inside walk-in cooler and celing tiles around vents in dining area are 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.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2310 - Critical The handwashing facility located at the front prep area is blocked, preventing access by employees for easy handwashing. Several moist wiping cloths stored directly in sink (operator corrected).
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wiping cloths preventing its use.
  • 1570 - Hot water dishwashing unit may need repair. Unit is "skipping" cycles in between uses. (on maintenance list)
    Repair the dishwashing unit 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 dishwashing unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Hot water dishwashing machine reaches 180 degrees F on final rinse cycle. Chlorine sanitizing solutions available (50-100ppm). Hands washed at appropriate times today. Much improvements have been made regarding cleaning schedule.

Do you have any questions you'd like to ask about Waffle House #1244? Post them here so others can see them and respond.

×
Waffle House #1244 respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Waffle House #1244 to others? (optional)
  
Add photo of Waffle House #1244 (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.