June 09, 2009 (Routine)

January 22, 2009 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Light under vent hood is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 16, 2008 (Routine)

• 0800 - Corrected During Inspection Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria. Found at 3:45 pm the following potentially hazardous foods that were cooked at 11 am in the cold holding unit at improper temperatures: cooked yellow rice at 70 F, chicken stew at 50 F , cooked white rice at 75 F.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product will be discared by operator.
• 1720 - Corrected During Inspection Sanitizer test kit was not available on the premises to check concentration of sanitizer solution.
  Provide test kit for testing/measuring sanitizer solution.
• 1860 - Corrected During Inspection The 3 sink method of manually washing dishes was being done incorrectly.
  Dirty dishes are to be washed in the first sink, rinsed in the second sink and then sanitized in the third sink when doing dished by hand.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in one of the ladies washroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies washroom.
• 2930 - Found gaps underneath both back exit doors that were large enough to serve as rodent entry points.
  Rodentproof both back exit doors by blocking/sealing up the gaps.
• 3045 - There was no signage posted up inside the washrooms to remind employees to wash their hands
  Provide hand washing signage inside the washrooms reminding employees to wash their hands before
• 3170 - The mechanical ventilation system inside one of the washrooms was not working.
  Fix or replace the broken mechanical ventilation unit.
• 3240 - The hand sink in the kitchen was pulled away from the wall.
  Secure hand sink to the wall

January 23, 2007 (Routine)

• 0480 - Unlabeled containers of white dry food.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Corrected During Inspection Food stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3080 - Lightbulb burnt out in vent hood.
  Replace bulb to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

October 27, 2006 (Routine)

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

June 29, 2006 (Routine)

• 0450 C - Bowll without handle used to dispense uncooked rice.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 2890 - Repeat Light bulbs in hood vent over stove not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

September 16, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

January 04, 2005 (Routine)

• 2230 - Critical There are not an adequate number of handwashing lavatories on site. (See 12 VAC5-421-2280)
  Install additional hand sink in the new bar area increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  Properly dispose of all refuse with food residue to prevent pest activity.
• 2650 - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
  Increase the frequency of refuse pickup to prevent exceeding the area capacity
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. At the hand sink and the three compartment sink in the kitchen
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2790 - The indoor wall material located at the new bar area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - The floor in the kitchen is not maintained in good repair
  Provide a floor drain in the kitchen.
• 0790 - Improper methods used to thaw beef and chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process