February 25, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the symptoms as described under Section 0080* of the Virginia Food Regulations. Discussed w/ operator.
• 0160 - Critical A food employee failed to wash his hands before engaging in food preparation at the meat slicer.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Critical In use open drinking containers (cup of milk located on back prep table by crayolas for owners' child) was on the counter that may contaminate food, food contact surfaces or utensils.
  Open drinking containers in food service areas are not allowed. 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.
• 1620 - Food service employee was observed to use the warewashing sink for handwashing.
  A warewashing sink may not be used for handwashing.
• 1780 E - Surfaces of the microwave oven was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of microwave oven in front service area at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3220 - Wet mop in the back service area was not hung up to air dry and was still damp to touch.
  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.
• 3240 - Handwashing facility behind the open door going into the kitche was observed to be unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 1 - Corrected During Inspection Container of WD - 40 located on the shelving unit in front of the stove was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical including WD-40 must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

September 26, 2008 (Routine)

• 0650 - Repeat The food on display is not protected from contamination. Dessert items at front customer counter are not protected from contamination
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 3340 - Corrected During Inspection Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed uncapped container of bleach stored next to container of celery.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3460 - Critical Medicines are located on shelf above baking preparation table.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

November 08, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation and prior to changing gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 C - Utensil without handle used to dispense salt in bin that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  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 holding in a manner that may cause cross contamination of to ready-to-eat food (RTE)--box of raw chicken stored next to box of celery
  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.
• 0650 - The food on display--cookies on front counter were not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0830 - Critical The prepared ready-to-eat (RTE) deli meat in the refrigeration unit is 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.
• 1010 - Sponges are being used to wipe down food contact surface of the pans in three compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the frost buildup on single door freezer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Repeat Observed accumulations of dust, dirt, debris on the following nonfood-food contact surfaces: bottom shelves of prep tables, handles and inside of convection ovens
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - No disposable towels were provided at the hand washing lavatory in the front service 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 - Wall behind handsoap dispenser in employee restroom 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.

November 03, 2006 (Routine)

• 1570 - Repeat 2-door freezer was not operating properly--at 30oF.
  Repair the freezer 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: heavy grease buildup on inside of convection ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 2740 - Dumpster pad had accumulation of grease
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

September 21, 2005 (Routine)

• 1570 - Frozen condensate on, condenser in front pastry case - needs repair at 48 F, should be 40-42 F.
  
• 2930 - Seal back door (screen) to prevent pest entry. Hot water 115 F. Air - Freezer 0 F/walk in cooler - 34 F. Front sandwich bar - Air 38 F, refrigerator coffee bar air 37 F, front display case air 36 F.
  

September 21, 2005 (Routine)

• 1570 - Frozen condensate on, condenser in front pastry case - needs repair at 48 F, should be 40-42 F.
  
• 2930 - Seal back door (screen) to prevent pest entry. Hot water 115 F. Air - Freezer 0 F/walk in cooler - 34 F. Front sandwich bar - Air 38 F, refrigerator coffee bar air 37 F, front display case air 36 F.
  

September 21, 2005 (Routine)

• 1570 - Frozen condensate on, condenser in front pastry case - needs repair at 48 F, should be 40-42 F.
  
• 2930 - Seal back door (screen) to prevent pest entry. Hot water 115 F. Air - Freezer 0 F/walk in cooler - 34 F. Front sandwich bar - Air 38 F, refrigerator coffee bar air 37 F, front display case air 36 F.
  

September 02, 2005 (Pre-Opening)

June 03, 2005 (Other)