French Quarter Cafe, 10837 Hull Street Road, Midlothian, VA - Restaurant inspection findings and violations

Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
1570 - Trap under three vat sink was observed in a state of disrepair and damaged. 2120 - Critical Repeat Water heater observed turned off or not set at the proper temperature. 3020 - Soap was not provided at the hand washing lavatory in the prep area 3030 - No disposable towels were provided at the hand washing lavatory in the prep area	April 15, 2009	Routine	1	3	Details / Comments
0550 - Dispensing utensils improperly stored between uses. 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 2120 - Critical Water heater observed turned off or not set at the proper temperature.	October 22, 2008	Routine	1	2	Details / Comments

Violations:

1570 - Trap under three vat sink was observed in a state of disrepair and damaged.
Repair the above 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 above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
2120 - Critical Repeat Water heater observed turned off or not set at the proper temperature.
Ensure that water heater is turned on and set at proper operating temperature.
3020 - Soap was not provided at the hand washing lavatory in the prep 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 prep 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

Violations:

0550 - Dispensing utensils improperly stored between uses.
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.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
2120 - Critical Water heater observed turned off or not set at the proper temperature.
Ensure that water heater is turned on and set at proper operating temperature.

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