August 12, 2009 (Follow-up)

August 07, 2009 (Follow-up)

August 03, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Turkey, ham, and beef cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 14, 2009 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemons and limes.)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (Dry stored room.)
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) crab soup, potatoes, rice, chicken and tuna salads in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 2 - Wooden surfaces observed not sealed.
  Seal all wooden shelving so to be easier to clean.
• 0960 2 - Corrected During Inspection Milk crates observed used as shelving or storage units.
  Remove milk crates from the facility and replace with approved shelving or storage units.
• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and 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 build-up of food debris.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million, PPM)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. (50-100 PPM) Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, slicer, work tables, can opener, deep fat fryer, oven, auto shaam, stove top, splash guard, soda gun holder, hood and filter system.
  Clean and maintain cleanness of equipment.
• 2000 - Clean flatware was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Clean flatware was observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2040 - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 2890 - Light bulbs in food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - The floors and walls, throughout the facility, were 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.

March 30, 2009 (Critical Procedures)

• 0440 - Corrected During Inspection Critical Tags missing from the all of the shellfish containers. (tags were being kept in the office but the tags were not staying with the shellfish until the containers were empty.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0820 A 2 - Corrected During Inspection Critical Rice, quarts of 1/2 and 1/2 and other items on the top shelf were above 41 degrees and were cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not the foods in the walk-in on the top shelf were not date labeled and they were all held 24 hours and were not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

November 13, 2008 (Critical Procedures)

June 27, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical All foods tested in deli-top #2 were cold holding at improper temperatures (see temperatures listed above.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Crab meat was moved to colder areas. Hamburgers and chicken were iced down under the pans and bags (sanitary) were filled with ice and placed on top of these food items. A service call was made for this deli-top.
• 0910 - Consumer warnings are not provided on the menu and food items which may be served raw or undercooked are not asterixed.
  Consumer warnings shall be provided on the menu and food items noted with an asterix. (to be printed on the menu by 9/27/2008)
• 1190 - Many of the refrigeration units are missing thermometors.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1330 - There is no data plate on the warewashing machine. (the data plate is for a high temepature machine and this machine is a conversion to a low temp, liquid sanitizer machine.)
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the of the following items have accumulations of grime and debris:-single door Victory freezer low boy (inside bottom)-outsides of many of the saute pans- hinges of the reach-in refrigeration unit-can opener assembly -plastic slide tray inside of the ice machine in the lower area hallway.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is no hand wash sink at the full service bar on the second floor.
  Install additional lavatories to 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the first floor bar 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
• 3080 - Less than 50 foot candles of light was noted in the kitchen food prep area, (clean the safety grids covering the tube lights and replace burned out tube lights.)
  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

January 31, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection 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 - Corrected During Inspection Critical Raw shell eggs were stored on the top shelf of wire rack shelving and exposed sliced lemons/ limes were stored below. A sheet pan under the eggs corrected this violation.
  Separate raw shell eggs 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.

May 24, 2007 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0440 - Corrected During Inspection Critical Repeat Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 0820 - Critical (Walk-in foods at 43 degrees) cold holding at improper temperatures. (adjust thermostat and clean the compressor)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Several pots and pans were observed in a condition that prevents necessary maintenance and easy cleaning. Also repair WASH thermostat of the bauto dish machine.
  Replace these items over the next year to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1800 - The nonfood contact surface of the door hinges and gaskets of some of the under counter reach-ins;mold at the spray wash sink; has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door (upper restrooms)
  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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (kitchen window)
  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 in the bar 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar 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
• 3180 - Floors under and behind equipment; walls, ceiling and window area in the kitchen aeea notted 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 16, 2007 (Routine)

• 1770 A - Corrected During Inspection Critical The following item was observed soiled to sight and touch: Utensil trays in the kitchen containing whisks, spatulas,etc
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulation of food residue on the following non food contact surfaces: shelf under the food prep table in the kitchen
  Clean and maintain these surfaces.
• 1790 - The interior surfaces of the microwave oven in the kitchen was observed soiled with an accumulation of food debris.
  Clean the food contact surface of the microwave oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2810 - Ceiling in dry store room in the basement is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 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.

February 16, 2007 (Routine)

• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: utensil trays in the kitchen containg whisks, spatulas, etc..
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelf under food prep table in the kitchen
  Clean and sanitize these surfaces for food contact.
• 1790 - The interior surface of the microwave in the kitchen was observed soiled with food debris.
  Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2810 - Ceiling in the dry storeroom in the basement is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 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.

June 18, 2006 (Routine)

• 0440 - Critical Repeat The tags for the mussels and clams are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 2000 - Repeat Dish racks are stored on the floor.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen hand sink, bar hand sink, front restroom).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 15, 2006 (Routine)

• 0440 - Critical The tags for the mussels and clams are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0450 C - Critical Food employee was observed using her bare hands to handle ready to eat dessert items.
  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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw chicken stored over olives in the chef's prep (Traulsen) unit.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Large container of chicken stock made 6/11 in the walk in cooler is cold holding at improper temperatures (46oF).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the wood board over the sink in the wait station room and cloth napkins used as lining at the bar are not nonabsorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the milk crates used as shelving in the walk in cooler is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1550 - The bar hand sink is not sealed to the wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, can opener.
  Clean and sanitize these surfaces for food contact.
• 1790 - Inside the "Victory" reach in freezer is in need of cleaning.
  Clean the food contact surface of the reach in freezer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The nonfood contact surface of the fan guard on the ice machine has accumulations of dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Dish racks are stored on the floor.Dry storage bins are not stored six inches off the floor.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2720 - Corrected During Inspection Dumpster was open.
  Cover all waste containers when not in continuous use.
• 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.There is no screen in the kitchen window (a screen is being made to fit the window and will be installed).
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen hand sink, bar hand sink, front restroom).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - The floor grout at the bar floor drain is not smooth and allows pooling water on the floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floors under the dry storage shelves in the kitchen were 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.

May 16, 2006 (Pre-Opening)

• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 2790 - Corrected During Inspection The indoor ceiling material located in the food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3080 - Corrected During Inspection Less than 50 foot candles of light was noted in the food prep areas
  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
• 3090 - Corrected During Inspection Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes