July 27, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Potentially hazardous foods cold holding at improper temperatures. Lunch foods are being pre-cooked and left out at room temperature before reheating several hours later. Foods in two refrigerators are held at unsafe temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Repeat There was no temperature measuring device located in several hot and cold holding 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.
• 1450 - Corrected During Inspection True 3 door refrigerator and glass door refrigerator on cook line are not holding foods at proper temperature
  Remove potentially hazardous foods to make-up cooler. Adjst or repair or replace units. Service called to repair/adjust.
• 1570 - Repeat Ripped and torn gaskets noted on several refrigeration units.
  Repair of replace to maintain in proper condition.

April 09, 2009 (Follow-up)

• 0820 A 2 - Critical Repeat True refrigerator not holding foods at proper temperatures.
  re-locate to another unit and repair/replace unit.
• 1320 - Repeat Thermometer not serviceable in whirlpool freezer and on true refrigerator.
  Required to be located in units holding potentially hazardous foods.
• 1570 - Repeat gaskets on sandwich unit and true refrigerator are torn. Whirlpool freezer has ice build-up.
  Repair or replace gaskets. Defrost freezer.

April 02, 2009 (Follow-up)

• 0820 A 2 - Critical Repeat Display refrigerator frozen up and not holding adequate temperature. Potentially hazardous foods stored therein were out of compliance.
  Must be stored at 41 degrees or below.
• 1320 - Repeat No thermometer in Kenmore freezer
  Must be placed in units holding potentially hazardous foods.
• 1570 - Repeat Whirlpool freezer has ice build-up inside. Unused and non-functioning equipment in the facility.
  Defrost. freezer. Remove unused and non-functioning equipment.
• 1770 C - Repeat Equipment and surfaces have grease and food spill build-up (Kenmore freezer, Frigidaire freezer, bottom of display refrigerator, kitchen walls).
  Clean at a frequency to preclude build-up of debris.
• 2660 - No covered container in ladies rest room.
  Covered receptacle must be available for sanitary napkins.

March 27, 2009 (Routine)

• 0550 - beverage pitcher left in ice machine for scooping.
  Utensil must be stored in a manner to preclude contamination.
• 0770 - Frigidaire freezer not freezing. temperature of foods - meatballs 24 degrees; sausage 24 degrees.
  Have temperature adjusted.
• 0820 A 2 - Critical Repeat Display refrigerator frozen up and not holding adequate temperature. Potentially hazardous foods stored therein were out of compliance.
  Must be stored at 41 degrees or below.
• 1320 - Repeat Broken thermometers in several freezer units.
  Units must be equipped with temperature measuring device for potentially hazardous foods.
• 1570 - Repeat Whirlpool freezer has ice build-up inside. Unused and non-functioning equipment in the facility.
  Defrost. freezer. Remove unused and non-functioning equipment.
• 1770 C - Repeat Equipment and surfaces have grease and food spill build-up (Kenmore freezer, Frigidaire freezer, bottom of display refrigerator, kitchen walls).
  Clean at a frequency to preclude build-up of debris.

November 17, 2008 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Observed Brunswick stew held on the buffet steamtable tested at 98 degree F; hot holding at improper temperatures. (The operator rapidly reheated the product)
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Repeat Observed chili and ham stored in the cookline sliding door cooler tested at 50 degree F; cold holding at improper temperatures
  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.
• 1450 - Observed ice formation on the condenser of the cookline sliding door cooler, where the food products tested at 50 degree F.
  Provide adequate refrigeration equipment necessary to maintain food items at 41 degree f or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The door gaskets to the cookline cooler and True reach-in three door cooler was observed torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting board(s) along the cookline sandwich unit are heavily scratched, discolored 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.
• 2920 - Repeat The female restroom is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. 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.

August 08, 2008 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands; observed the female bartender prepare a customer sandwich and toppings with her bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Observed turkey, ham, barbecue, and chicken alfredo tested at 49 degree F and 50 degree F; cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the kitchen standing reach-in freezers where meats are stored.
  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.
• 1570 - Observed soiled, pitted, and rusted interior of the Coca Cola reach-in cooler; the equipment was observed in a state of disrepair and damaged.
  Repair the Coca Cola reach-in cooler 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 Coca Cola reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket to the cookline prep cooler was observe with duct tape used to repair the torn gasket.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board along the cookline is 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 board 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: heavily soiled hood filters,food residue on the buffet equipment and soiled interiors of the standing reach-in freezer (noted frozen blood in the bottom of the freezer)..
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law (threaded hose bibb at the mop sink).
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2310 B - The handwash station at the bar is being used as a dump station (observed ice cubes and straws in the basin).
  The handwash facility identified above is to be used for washing hands only
• 2920 - The female restroom door is not provided with a self-closing device.
  Provide a self-closer for the toilet room door. 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the bar handsink and the restrooms).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Observed holes in the walls by the three compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 14, 2008 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the coolers.
  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.
• 1570 - The ice bin is damaged.
  Repair the ice bin.
• 2260 - Critical Backflow or back-siphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or back-siphonage prevention device on all threaded faucets.
• 3080 - Less than 10 foot candles of light was noted in the three compartment sink area.
  Provide at least 10 foot candles of light in the three vat sink area.
• 3240 - No water at the kitchen hand-sink.
  Provide hot and cold water to the hand-sink.

July 24, 2007 (Routine)

• 1060 - The nonfood contact surface of the cooler gasket broken. replace.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the 3 door cooler.
  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.
• 2190 - Tno cold water at hand sink.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

September 22, 2006 (Follow-up)

September 11, 2006 (Routine)

August 21, 2006 (Follow-up)

• 0820 - Critical Repeat 2 display coolers cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 2190 - inadaquate cold water pressure at three compartment and hand sink.
  correct water pressure problems.

August 16, 2006 (Routine)

• 0820 - Critical 2 display coolers cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1150 - display cooler is pooling water in bottom, racks are rusted and corroided.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the 2 display coolers.
  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.
• 2810 - ceiling tile damaged, floor tile missing.
  replace damsged and missing tile.

March 22, 2006 (Routine)

• 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 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.
• 1570 - Door gasket to several reach-ins have torn door gaskets.
  Replace all damaged reach-in door gaskets.
• 1770 C - Exterior surfaces of the ktichen equipment not cleaned.
  Clean all non-food contact surfaces throughout the kitchen.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 2000 - A lot of items stored on the floor.
  Store stock on shelving or racks up off the floor.
• 3020 - Soap was not provided at the hand washing lavatory.
  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.
• 3180 - Walls in the kitchen found not cleaned.
  Clean all wall surfaces in the kitchen.

August 24, 2005 (Follow-up)

August 22, 2005 (Routine)

• 0820 - Critical Repeat display cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device located in the draft beer cooler, also had food.
  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.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2810 - Wall or wall covering in in kitchen is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.

April 21, 2005 (Follow-up)

April 20, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Repeat display cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. all food moved to walk in during insp.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. paint , stains& glues stored in kitchen.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Repeat Containers of weed killer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 09, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the glass door cooler,corrected during insp.
  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.
• 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.
• 2810 - Wall or wall covering by ice maker is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.

July 19, 2004 (Routine)

• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3340 - Critical Containers of insect spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0820 - Critical 2 coolers cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

May 06, 2003 (Routine)

• 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.
• 2190 - The handwashing sink has the cold water turned off .
  repair leak - provide hot and cold water. providing an adequate flow of water at 110F and above.
• 1880 - Repeat The food-contact surfaces of the following equipment were not observed sanitized:can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 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.
• 1710 - The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize but is not using the same product to wash the equipment and utensils.
  Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.

January 21, 2003 (Routine)

• 1790 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and 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.
• 1880 - The food-contact surfaces of the following equipment were not observed sanitized: can opener
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.