September 11, 2009 (Routine)

• 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  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.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0730 - Critical Raw fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 0930 - Critical Raw and/or undercooked @FOODS@ is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 3270 - Harborage conditions exist for roaches
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 30, 2009 (Routine)

• 0690 - Container of half and half stored in ice bin used for consumption
  Protect ice from miscellaneous sources of contamination.
• 1180 - The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: tasting spoons, baking equipment and food storage containers
  Clean and sanitize these surfaces for food contact.

December 11, 2008 (Routine)

October 14, 2008 (Routine)

• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for potentially hazardous food that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the waitstaff reach-in is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 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.
• 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

April 22, 2008 (Routine)

• 0440 - Critical Inadequate record keeping system of clam tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 0480 - Unlabeled food containers found on shelving.
  Label working containers with the common name of its contents on container, lids can be interchanged. 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.
• 0550 - In-use chef knives improperly stored between shelving 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 135F.
• 0820 A 2 - Critical Whipped cream cold holding at improper temperatures. (50 degrees)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring devices located in several of the reach-in refrigerators .
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1510 - The person in charge 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 - Mechanically vented hood filters have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the nonfood-food contact surfaces: metal spice racks.
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable because ceiling tiles are missing.
  Repair or replace ceiling tiles to make it smooth and easily cleanable.
• 3080 - Less than 20 foot candles of light was noted in the dish machine and 3 compartment sink 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

February 28, 2007 (Routine)

• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the lowboy unit with dairy products.
  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.
• 2000 - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (screen door removed existing door not self closing).
  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 - Repeat The sign that notifies food employees to wash their hands is not clearly visible (at kitchen handsink).
  Provide a sign/poster that is clearly visible to all employees
• 3170 - Repeat Kitchen floor pain peeling hense is not maintained in good repair
  Refinish floor to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 13, 2006 (Routine)

• 1440 - Two door reach-in freezer is not holding at recommended 0.F or below to maintain food frozen solid
  Informed unit scheduled for repair, discontinue stored of potentially hazardous foods until unit holds at recommended temperature.
• 1570 - The door gasket of the refrigerator behind bar is damaged and one handle removed on true refrigerator.
  Repair or replace the door gasket and handle in accordance with the manufacturer's specifications.
• 2000 - Repeat Clean dinnerplates between bar and kitchen were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (air gap present at top and bottom of kitchen door) .
  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 - Repeat The sign that notifies food employees to wash their hands is not clearly visible at kitchen handsink.
  Provide a sign/poster that is clearly visible to all employees

August 09, 2006 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quata test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board(s) along the lowboy units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Vulcan oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Repeat Clean plates on counter were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Kitchen door not self-closing and screen door damaged unattached. 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.
• 3170 - Kitchen floor is not maintained and paint peeling in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 08, 2006 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: two-door oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the pots and pans by three-compartment sink (carbonized) has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches (damaged and torn), also screen door notfully self-closing.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 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 (in kitchen handsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Kitchen floor finish is peeling and is not maintained in good repair
  Repaint or replace flooring to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 07, 2006 (Other)

February 03, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Ashtray with ashes stored onmmechanical dishwasher.
  Employees may smoke in dining area or outside 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.
• 1800 - The nonfood contact surface of the Vulcan oven has accumulations of grime and debris (inside).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Repeat Clean plate over prep lowboy refrigerators were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Repeat Floorin in kitchen finish peeling and is not maintained in good repair
  Repaint/repair flooring to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 27, 2005 (Routine)

• 1580 - Repeat The cutting board(s) along the prep lowboy 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.
• 2000 - Corrected During Inspection Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches (screen door has torn mesh.
  Provide outer opening screen with a mesh that 16 to 1 inch. 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
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Flooring paint peeling and is not maintained in good repair
  Repaint flooring to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 21, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no properly working test kit provided 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.
• 2000 - Corrected During Inspection Clean plates on counter were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Kitchen flooring is not maintained in good repair
  Repair and repaint to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 29, 2005 (Routine)

• 1580 - The cutting board(s) along the prep reefer unit 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: vulcan oven two door unit
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3170 - Repeat Flooring finish peeling and is not maintained in good repair
  Refinish flooring to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 31, 2005 (Follow-up)

December 03, 2004 (Routine)

• 3170 - Repeat Floor finish peeling and is not maintained in good repair
  Refinish flooring to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: stove top/grill.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3220 - Mops not hung up to air dry.
  Corrected.

July 21, 2004 (Routine)

• 1880 - Critical Vulcan 2-door oven interior surfaces unclean.
  Corrected.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 2890 - Light bulb over three-compartment sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, screen mesh damaged at kitchen door.
  Replace screen mesh. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Flooring peeling around dishwashing area.
  Repaint flooring.

February 19, 2004 (Routine)

October 23, 2003 (Routine)

• 3300 - Mechanic's tool chest used in food area-unneccessary article to restaturant.
  Remove unit.
• 1100 - Paint brush with metal ferrel-not food grade utensil.
  Discharded.
• 0450 C - Critical Chef preparing duck (bare handing meat) during inspection.
  Use utensil, gloves or deli tissue to minimize bare hand contact.

June 13, 2003 (Routine)

• 0470 - Chocolate ice cream in chest freezer uncovered.
  Corrected.
• 1580 - Cutting boards not smooth, easily cleanable (crevice, grooves present).
  Refinish cutting boards to smooth, easily cleanable surface.
• 3045 - Repeat Handsink without handwashing sign.
  Post sign instructing staff to wash hands.
• 1190 - Refrigerators at waiter station and kitchen lowboy without accurate thermometers (+/- 3.F).
  Replace thermometers.
• 3170 - Repeat Flooring in kitchen finish not smooth, easily cleanable (paint peeling).
  Restore finish to smooth, easily cleanable surface. (Recommend floor tiles).

February 06, 2003 (Routine)

• 3045 - Repeat Handwashing signage required at bar and kitchen handsink.
  Corrected.
• 3170 - Repeat Paint peeling on floor in front of cookline.
  Repaint damaged areas.

January 29, 2003 (Routine)

• 3020 - Hand soap required at bar handsink.
  Corrected.
• 3045 - Handwashing signage required at kitchen and bar handsinks.
  Post sign informing staff to wash hands.
• 1880 - Interior of two door Vulcan oven unclean.
  Clean oven interior surfaces.
• 3170 - Kitchen floor paint peeling.
  Re-paint floor.