Whitehurst Hall, 1715 W 48Th Street, Norfolk, VA - Restaurant inspection findings and violations

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



Business Info

Restaurant: Whitehurst Hall
Address: 1715 W 48Th Street, Norfolk, Virginia
Total inspections: 16
Last inspection: Apr 14, 2008

Restaurant representatives - add corrected or new information about Whitehurst Hall, 1715 W 48Th Street, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-501.11 - Repeat Ice cream machine was observed in a state of disrepair and damaged. Equipment was stored in utility closet.
  • 6-202.11 - Repeat Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistent.
  • 6-202.12 - Repeat Missing two drip pans for hood system.
  • 6-501.11 - Drain cover missing in maintenance room.
  • 6-501.12 - Repeat Floor under ice machine and wall behind ice machine noted in need of cleaning.
April 14, 2008Follow-up05Details / Comments
  • 3-101.11 - Critical The green peppers in walk-in were unsound or adulterated.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-305.11 - Bread found stored on the floor in dry stock room.
  • 4-202.11 - Corrected During Inspection The food contact surfaces of the several pans were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-501.11 - Ice cream machine was observed in a state of disrepair and damaged. Equipment was stored in utility closet.
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 140°F.
  • 6-101.11 - The indoor ceiling material located at dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Paint is flaking off of the ceiling.
  • 6-202.11 - Light bulb in walk-in freezer and in dishwashing area not shielded, coated, or otherwise shatter-resistent.
  • 6-202.12 - No drip pans for hood system.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies locker room.
  • 6-303.11 - Less than 10 foot candles of light was noted in the stock room area.
  • 6-303.11 - Less than 20 foot candles of light was noted in the Victory reach-in.
  • 6-501.11 - Ceiling outside of walk-in is missing tiles.
  • 6-501.113 - Utility room is very disorganized.
  • 6-501.12 - Repeat Wall under hood and behind equipment, floor under ice machine and wall behind ice machine, and floor under dishwasher and under tray line noted in need of cleaning.
February 26, 2008Routine212Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Pasta salad cold holding at improper temperatures (50'F).
  • 4-501.11 - Prep unit, heating cabinet and several were observed in a state of disrepair and damaged.
  • 4-501.11 - The can opener blade is rusted and dull.
  • 6-501.11 - Gap under back door.
  • 6-501.12 - Walls and floors in dishwashing area noted in need of cleaning.
January 30, 2007Routine13Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Repeat Ham and sausage cold holding at improper temperatures.
  • 4-602.13 - The nonfood contact surface of the can opener had accumulations of grime and debris.
  • 6-501.11 - Holes were observed in the wall under the handsink behind the salad bar, handsink in the kitchen and a sink in the dishwashing area near the dishwasher. Paint is peeling from the ceiling in the dishwashing area.Wall behind tray return in kitchen has an accumulation of grime and debris
October 04, 2006Routine12Details / Comments
  • 4-204.115 - All threetemperature gauges of diswashing machine stuck.
  • 4-501.11 - The can opener blade and base are soiled.
  • 6-202.11 - Light bulb in the vault not shielded, coated, or otherwise shatter-resistent.
May 01, 2006Routine--Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Milks cold holding at improper temperatures and food in hot cabinet hot holding at improper temperatures. Food was reheated and temperature in hot cabinets were turned up. Milk in milk refrigerator was discarded voluntarily and recommended that maanger verify that the unit is holding proper temperature before putting new milk product in it.
  • 4-204.118 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  • 4-501.11 - Stove/Triple fryer and convection ovens are in poor condition- rust present and outside surface chipping.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold growth on ice machine shield .
  • 6-501.11 - Ceiling paint in dishwasher room and wall opposite of dishwasher is not maintained in good repair
January 26, 2006Routine14Details / Comments
6-501.12 - Repeat Floor under equipment where fryers are located is in need of cleaning.September 22, 2005Follow-up01Details / Comments
  • 4-204.112 - Repeat Accurate temperature charts are not being maintained for all refrigeration units.
  • 4-501.11 - Repeat Walk-in is not properly holding temperature below 41 F. Door closer is not working properly.
  • 6-501.12 - Repeat Floor under equipment where fryers are located is in need of cleaning.
September 15, 2005Follow-up03Details / Comments
  • 2-301.14 - Critical Dishwasher failed to wash his or her hands after touching dirty dishes and before handling clean dishes.
  • 3-202.15 - Critical Dented cans in back storage area.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered pizza in walk-in. Aprons are stored in a way that could contaminated bread.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Chicken, rice, tomato paste, and deli meats cold holding at improper temperatures. Food delivery was sitting out of refrigeration for about 30 minutes. While delivery was placed in walk-in doors were left open.Ice cream is improperly holding at 65F in ice cream machine.
  • 4-204.112 - Both units in island up front have broken thermometers and walk-in inside thermometer is broken. Temperature charts are not being maintained for all refrigeration units.
  • 4-501.11 - The door gasket of the walk-in is not sealing properly. Walk-in is not properly holding temperature below 41 F.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 139.
  • 5-202.12 - Water from the handwashing sink in the island up front and in prep room was measured at a temperature less than 110F.
  • 5-204.11 - Critical The handwashing stations up front in island and in prep room are broken.
  • 6-202.15 - All floor drains are not covered with grate to prevent entry of rodents or pest into establishment.
  • 6-501.11 - Ceiling tile out of place in back room with ice machine.
  • 6-501.12 - Floor under equipment where fryers are located are heavily soiled and in need of cleaning.
September 09, 2005Routine58Details / Comments
3-302.11 - Critical Repeat Unwrapped or uncovered pizza in the walk-in.March 21, 2005Follow-up10Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered pizza in the walk-in.
  • 3-302.11 - Critical Raw beef was observed stored above RTE cold cuts.
  • 3-501.16 - Critical Chicken thighs in the walk-in was 49 F.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the milk dispensing unit.
  • 4-501.112 - The water temperature in the dishwasher was not reaching temperature required for wash and rinse cycles.
  • 4-602.11 - Critical Repeat Ice machine shield was observed with accumulations of mold. Soda and Juice machine are in need of cleaning were observed with accumulation of grime and debris. Can opener blade in need of cleaning.
  • 6-403.11 - Employee food was observed being stored with customer food.
  • 6-501.12 - Floor in walk-in, floor under cabinets on buffet line, and pan in walk-in filled with spilled egg product in need of cleaning.
February 23, 2005Routine34Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered pizza in the walk-in.
  • 3-302.11 - Corrected During Inspection Critical Raw beef was observed stored above RTE cold cuts.
  • 3-501.16 - Corrected During Inspection Critical Chicken thighs in the walk-in was 49 F.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the milk dispensing unit.
  • 4-501.112 - The water temperature in the dishwasher was not reaching temperature required for wash and rinse cycles.
  • 4-602.11 - Critical Repeat Ice machine shield was observed with accumulations of mold. Soda and Juice machine are in need of cleaning were observed with accumulation of grime and debris. Can opener blade in need of cleaning.
  • 6-403.11 - Corrected During Inspection Employee food was observed being stored with customer food.
  • 6-501.12 - Floor in walk-in, floor under cabinets on buffet line, and pan in walk-in filled with spilled egg product in need of cleaning.
February 23, 2005Routine34Details / Comments
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-602.13 - The nonfood contact surface of the soda machines had accumulations of grime and debris.
  • 5-202.11 - Critical Repeat The faucet was not easy to clean because the component is damaged or condition is in poor repair.
  • 6-301.20 - No waste receptacle provided at handwashing lavatories by the door.
  • 6-501.18 - Handwashing facilities are unclean and not maintained
July 09, 2004Routine14Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between.
  • 3-501.18 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat yogurt, lunchables and juices in the refrigerator, the food should have been discarded several days ago.
  • 4-602.11 - Critical Surfaces of the soda/juice nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 5-202.11 - Critical The faucets in the sink near the store room and in the kitchen was not easy to clean because the component is damaged or condition is in poor repair. The sink near the store room is also leaking from the pipe beneath.
  • 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 5-501.16 - There is no refuse container at the kitchen hand sink and food serving area..
  • 6-202.11 - Light bulb in freezer of the store not shielded, coated, or otherwise shatter-resistent.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the food serving area.
  • 6-501.11 - Ceiling in food service area is leaking and is not maintained in good repair.
  • 6-501.12 - Ceilings and walls in the kitchen noted in need of cleaning.
April 27, 2004Routine46Details / Comments
  • 3-301.11 - Critical Self-service food bar: sesame seeds, bacon bits & goldfish bits require shielding.
  • 6-301.12 - No disposable towels were provided at the hand washing sink in the kitchen and in the front salad bar service area.
  • 4-204.12 - The caulking at the hood is not sealed properly. Victory reach in - bottom plate cover missing.
  • 4-904.11 - Wicker baskets used to store coffee and filters.
January 20, 2004Routine13Details / Comments
  • 5-205.11 - Critical Hand sink blocked with large box on sink.
  • 3-305.14 - Cleaner in spray bottle stored on counter beside relish and is subject to environmental sources of contamination during preparation.
  • 6-501.111 - Critical Heavy fly population observed throughout the kitchen.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.11 - The caulking over the hood system is damaged.
  • 4-602.13 - The nonfood contact surface of the produce walk in vents soiled, ceiling rusty, door gasket soiled had accumulations of grime and debris.
  • 5-205.15 - Critical Pipe under 3 compartment sink leaking.
  • 6-501.12 - Particles from installation of paper towel dispenser on floor in kitchen near food supplies. Walk in freezer heavy build up on floor.
  • 6-501.11 - Kitchen ceiling tile heavily stained, ceiling light inoperable near large pan storage and is not maintained in good repair. Pipe attached to ceiling not secured properly.
  • 6-202.11 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
August 19, 2003Other37Details / Comments

April 14, 2008 (Follow-up)



Violations:
  • 4-501.11 - Repeat Ice cream machine was observed in a state of disrepair and damaged. Equipment was stored in utility closet.
    Repair the ice cream machine 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 ice cream machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 6-202.11 - Repeat Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-202.12 - Repeat Missing two drip pans for hood system.
    Replace drip pans so that grease does not cause contamination of food, food contact surfaces, equipment, or utensils.
  • 6-501.11 - Drain cover missing in maintenance room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor under ice machine and wall behind ice machine 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:
Recommended for renewal of permit.

February 26, 2008 (Routine)



Violations:
  • 3-101.11 - Critical The green peppers in walk-in were unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11 - Bread found stored on the floor in dry stock room.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-202.11 - Corrected During Inspection The food contact surfaces of the several pans were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pans 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.
  • 4-501.11 - Ice cream machine was observed in a state of disrepair and damaged. Equipment was stored in utility closet.
    Repair the ice cream machine 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 ice cream machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 140°F.
    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.
  • 6-101.11 - The indoor ceiling material located at dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Paint is flaking off of the ceiling.
    Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 6-202.11 - Light bulb in walk-in freezer and in dishwashing area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-202.12 - No drip pans for hood system.
    Replace drip pans so that grease does not cause contamination of food, food contact surfaces, equipment, or utensils.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies locker room.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-303.11 - Less than 10 foot candles of light was noted in the stock room 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.
  • 6-303.11 - Less than 20 foot candles of light was noted in the Victory reach-in.
    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
  • 6-501.11 - Ceiling outside of walk-in is missing tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.113 - Utility room is very disorganized.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 6-501.12 - Repeat Wall under hood and behind equipment, floor under ice machine and wall behind ice machine, and floor under dishwasher and under tray 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.

January 30, 2007 (Routine)



Violations:
  • 3-501.16 - Corrected During Inspection Critical Pasta salad cold holding at improper temperatures (50'F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 4-501.11 - Prep unit, heating cabinet and several were observed in a state of disrepair and damaged.
    Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 4-501.11 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 6-501.11 - Gap under back door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Walls and floors in dishwashing 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:
Recommend for permit.

October 04, 2006 (Routine)



Violations:
  • 3-501.16 - Corrected During Inspection Critical Repeat Ham and sausage cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 4-602.13 - The nonfood contact surface of the can opener 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.
  • 6-501.11 - Holes were observed in the wall under the handsink behind the salad bar, handsink in the kitchen and a sink in the dishwashing area near the dishwasher. Paint is peeling from the ceiling in the dishwashing area.Wall behind tray return in kitchen has an accumulation of grime and debris
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Ribs were in the process cooling, had been cooling for about 30 mins.; placed in an ice bath to cool down faster.
Manager posted food temp. charts for staff to begin using.
Suggest hot hold, cold hold temps and proper cooking temperatures be posted for employees to use as a quick reference. Also suggest posting cool down procedures and time requirements.

May 01, 2006 (Routine)



Violations:
  • 4-204.115 - All threetemperature gauges of diswashing machine stuck.
    Will call company to repair
  • 4-501.11 - The can opener blade and base are soiled.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept clean to prevent contamination of food in the can when opened.
  • 6-202.11 - Light bulb in the vault not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
Establishment is going to closed on Thusday 5/4/06 for the summer. It is going to reopen in mid August. Major cleaning is going to take place on the equipment and establishment.

January 26, 2006 (Routine)



Violations:
  • 3-501.16 - Corrected During Inspection Critical Milks cold holding at improper temperatures and food in hot cabinet hot holding at improper temperatures. Food was reheated and temperature in hot cabinets were turned up. Milk in milk refrigerator was discarded voluntarily and recommended that maanger verify that the unit is holding proper temperature before putting new milk product in it.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Ensure that foods in hot holding are held at 140 degrees F or above.
  • 4-204.118 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
    Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
  • 4-501.11 - Stove/Triple fryer and convection ovens are in poor condition- rust present and outside surface chipping.
    Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold growth on ice machine shield .
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.11 - Ceiling paint in dishwasher room and wall opposite of dishwasher is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Recommend for Health Permit.

September 22, 2005 (Follow-up)



Violation: 6-501.12 - Repeat Floor under equipment where fryers are located 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:
Dishwasher: chlorine has been installed to run machine at low temperatures

September 15, 2005 (Follow-up)



Violations:
  • 4-204.112 - Repeat Accurate temperature charts are not being maintained for all refrigeration units.
    Temperature charts for refrigeration must be kept to ensure food is stored below 41F.
  • 4-501.11 - Repeat Walk-in is not properly holding temperature below 41 F. Door closer is not working properly.
    Repair or replace the walk-in door gasket in accordance with the manufacturer's specifications. A work order has been placed for maintenance on walk-in door.
  • 6-501.12 - Repeat Floor under equipment where fryers are located 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:
Food has been relocated from middle walk-in to another functioning walk-in. No Potentially hazardous foods are to be stored in the middle walk-in until the walk-in door and temperature are fixed.
Hobart is repairing the dishwasher. The wash is now at 180F for the wash cycle but the rinse is still below 180. A chemical sanitizer will be used to substitute for the low heat of the rinse cycle. The parts to fix the pressure gauge of the dishwasher are on order.
Spoke with the manager about the importance of acurate temperature logs for refrigeration units.

September 09, 2005 (Routine)



Violations:
  • 2-301.14 - Critical Dishwasher failed to wash his or her hands after touching dirty dishes and before handling clean dishes.
    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.
  • 3-202.15 - Critical Dented cans in back storage area.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered pizza in walk-in. Aprons are stored in a way that could contaminated bread.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16 - Critical Chicken, rice, tomato paste, and deli meats cold holding at improper temperatures. Food delivery was sitting out of refrigeration for about 30 minutes. While delivery was placed in walk-in doors were left open.Ice cream is improperly holding at 65F in ice cream machine.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below Food deliveries must be put up as soon as order comes in and walk-in doors must be kept closed at all times.Discussed options for ice cream machine with manager.
  • 4-204.112 - Both units in island up front have broken thermometers and walk-in inside thermometer is broken. Temperature charts are not being maintained for all 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.
  • 4-501.11 - The door gasket of the walk-in is not sealing properly. Walk-in is not properly holding temperature below 41 F.
    Repair or replace the walk-in door gasket in accordance with the manufacturer's specifications.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 139.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 5-202.12 - Water from the handwashing sink in the island up front and in prep room was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 5-204.11 - Critical The handwashing stations up front in island and in prep room are broken.
    Repair handwashing stations so employees can conveniently was hands to prevent contamination of food.
  • 6-202.15 - All floor drains are not covered with grate to prevent entry of rodents or pest into establishment.
    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.
  • 6-501.11 - Ceiling tile out of place in back room with ice machine.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor under equipment where fryers are located are heavily soiled and 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.

March 21, 2005 (Follow-up)



Violation: 3-302.11 - Critical Repeat Unwrapped or uncovered pizza in the walk-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Ron Brooks can not find managers certification card. He is going to call serve safe and get a copy by next inspection date.
Recommended for permit renewal.

February 23, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered pizza in the walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - Critical Raw beef was observed stored above RTE cold cuts.
    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.
  • 3-501.16 - Critical Chicken thighs in the walk-in was 49 F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the milk dispensing unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.112 - The water temperature in the dishwasher was not reaching temperature required for wash and rinse cycles.
    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.
  • 4-602.11 - Critical Repeat Ice machine shield was observed with accumulations of mold. Soda and Juice machine are in need of cleaning were observed with accumulation of grime and debris. Can opener blade in need of cleaning.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent food source from being contaminated.
  • 6-403.11 - Employee food was observed being stored with customer food.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 6-501.12 - Floor in walk-in, floor under cabinets on buffet line, and pan in walk-in filled with spilled egg product 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.

February 23, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered pizza in the walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - Corrected During Inspection Critical Raw beef was observed stored above RTE cold cuts.
    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.
  • 3-501.16 - Corrected During Inspection Critical Chicken thighs in the walk-in was 49 F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the milk dispensing unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.112 - The water temperature in the dishwasher was not reaching temperature required for wash and rinse cycles.
    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.
  • 4-602.11 - Critical Repeat Ice machine shield was observed with accumulations of mold. Soda and Juice machine are in need of cleaning were observed with accumulation of grime and debris. Can opener blade in need of cleaning.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent food source from being contaminated.
  • 6-403.11 - Corrected During Inspection Employee food was observed being stored with customer food.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 6-501.12 - Floor in walk-in, floor under cabinets on buffet line, and pan in walk-in filled with spilled egg product 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:
Chicken out of temperature was thrown out because it was in the temperature danger zone for more than four hours. To prevent other foods being out of temperature we agreed to have the walk-in temp lowered to 37F.
Hobart came to fix dishwasher while I was onsite.

July 09, 2004 (Routine)



Violations:
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-602.13 - The nonfood contact surface of the soda machines 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.
  • 5-202.11 - Critical Repeat The faucet was not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace the faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 6-301.20 - No waste receptacle provided at handwashing lavatories by the door.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 6-501.18 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 27, 2004 (Routine)



Violations:
  • 3-304.12 - Dispensing utensils improperly stored between.
    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.
  • 3-501.18 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat yogurt, lunchables and juices in the refrigerator, the food should have been discarded several days 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.
  • 4-602.11 - Critical Surfaces of the soda/juice nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of the nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 5-202.11 - Critical The faucets in the sink near the store room and in the kitchen was not easy to clean because the component is damaged or condition is in poor repair. The sink near the store room is also leaking from the pipe beneath.
    Repair or replace the faucets to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the floor fan preventing its use.
  • 5-501.16 - There is no refuse container at the kitchen hand sink and food serving area..
    Increase the number of approved refuse containers in the mentioned areas to prevent the accumulation of debris.
  • 6-202.11 - Light bulb in freezer of the store not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the food serving 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
  • 6-501.11 - Ceiling in food service area is leaking and is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Ceilings and walls in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 20, 2004 (Routine)



Violations:
  • 3-301.11 - Critical Self-service food bar: sesame seeds, bacon bits & goldfish bits require shielding.
    Provide suitable shielding to prevent contamination from public .
  • 6-301.12 - No disposable towels were provided at the hand washing sink in the kitchen and in the front salad bar 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
  • 4-204.12 - The caulking at the hood is not sealed properly. Victory reach in - bottom plate cover missing.
    Seal all openings to prevent contaminants from entering the food contact area.
  • 4-904.11 - Wicker baskets used to store coffee and filters.
    To prevent contamination of the food, provide a means of storage where equipment can be sanitized.
Comments:
Dish

August 19, 2003 (Other)



Violations:
  • 5-205.11 - Critical Hand sink blocked with large box on sink.
    Remove all blockages that discourage effective handwashing.
  • 3-305.14 - Cleaner in spray bottle stored on counter beside relish and is subject to environmental sources of contamination during preparation.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 6-501.111 - Critical Heavy fly population observed throughout the kitchen.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - The caulking over the hood system is damaged.
    Repair or replace the caulking door gasket in accordance with the manufacturer's specifications.
  • 4-602.13 - The nonfood contact surface of the produce walk in vents soiled, ceiling rusty, door gasket soiled 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.
  • 5-205.15 - Critical Pipe under 3 compartment sink leaking.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 6-501.12 - Particles from installation of paper towel dispenser on floor in kitchen near food supplies. Walk in freezer heavy build up on floor.
    Clean during periods when the least amount of food is exposed such as after closing.
  • 6-501.11 - Kitchen ceiling tile heavily stained, ceiling light inoperable near large pan storage and is not maintained in good repair. Pipe attached to ceiling not secured properly.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
Verified large commercial dishwasher - final rinse 225 f. Small 3 compartment sink uses chlorine for sanitizing.

Do you have any questions you'd like to ask about Whitehurst Hall? Post them here so others can see them and respond.

×
Whitehurst Hall respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

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 Whitehurst Hall to others? (optional)
  
Add photo of Whitehurst Hall (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»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


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.