June 25, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

February 12, 2009 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 2310 - Corrected During Inspection Critical The hand sink in the kitchen across from the prep station not accessible to the employees
  The hand sink must be accessible to the employees.
• 3030 - Corrected During Inspection The hand have no paper towels to dry hands
  Provide towels at the hand sink for the employees.

November 13, 2008 (Routine)

• 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.
• 3170 - Walls over the three compartment sink in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Corrected During Inspection The floor in the walk in freezer unit note stained with raw animal blood.
  Clean the floor in the walk freezer.

August 14, 2008 (Follow-up)

August 12, 2008 (Critical Procedures)

May 14, 2008 (Routine)

• 1570 - The ice machine noted rusty inside .
  Change the ice machine or clean inside.
• 1770 A - Critical The slicer not clean.
  Clean the slicer to prevent food cross contamination.
• 1790 - The ice clean inside.
  Clean inside the ice machine ceiling to prevent ice contamination.
• 1800 - The shelve over the steam table noted dusty.
  Clean the shelve over the steam table to prevent dust from falling into food.

April 24, 2008 (Routine)

• 0160 - Critical Employees in the kitchen observed not washing their hands.
  Employees in the kitchen cooking food must wash their hands to prevent food contamination.
• 0570 - The soiled wet trowels not stored in sanitizer.
  Store the wiping cloths in a fresh sanitizer o prevent the prep counter form contamination.
• 0610 - Tray of food noted on the storage shelve not cover.
  Cover the food on the shelve to prevent contamination
• 1770 A - Critical The can opener not clean.
  Clean the can opener to prevent food contamination
• 3140 - Employees cloths noted stored on the dry storage shelve in the kitchen with food items.
  Store the employees cloths in locker room not with food

January 31, 2008 (Follow-up)

January 17, 2008 (Routine)

• 0160 - Critical Employees in the kitchen not washing their hands as required.
  Please wash your hands to prevent food contamination.
• 0610 - The food items in the cooler not stored with cover.
  Please store the food items in the cooler with cover to prevent contamination.
• 1570 - The shelves in the cooler not maintained.
  Please maintained the shelves to prevent food contamination
• 1770 A - Critical Food contact surfaces equipment in the kitchen not clean.
  Please clean the food contact surfaces equipment to prevent food contamination.
• 3170 - Missing walls tiles noted in the kitchen.
  Please replace the missing walls tile in the kitchen.

April 25, 2007 (Routine)

• 0470 - Critical Repeat Uncovered food in cooler. Raw chicken stored next to lettuce and fried rice.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Store raw foods away from ready to eat food.
• 0610 - Food stored in can (bin).
  Do not leave food stored in cans.
• 0620 - Food stored near hand sink and three compartment sink.
  Relocate food storage to an approved area or shield the lines to intercept potential drips.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3340 - Critical Noted W-D oil stored with food utensils.
  Containers of W-D oil must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 20, 2007 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0790 - Repeat Improper methods used to thaw FISH.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ 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 or within 4 calendar days if held at 45F. 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.
• 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.
• 3030 - No disposable towels were provided at the hand washing facility.
  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
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

October 05, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0790 - Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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 or within 4 calendar days if held at 45F. 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.
• 1800 - Dusty storage shelves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 - Critical Leaking dishwasher sprayer.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen.
  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

February 24, 2006 (Complaint)

• 0470 - Critical Repeat Unwrapped or uncovered food.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Floor 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.

January 19, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Repeat 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and cooler interior.
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical Handsink is being used for storage, thus preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  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
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

September 16, 2005 (Routine)

• 0470 - Repeat Unwrapped or uncovered food.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 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.
• 3030 - No disposable towels were provided at the hand washing lavatory.
  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-floor corners 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 31, 2005 (Routine)

• 0470 - Unwrapped or uncovered food.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener and cooler interior.
  Clean and sanitize these surfaces for food contact.
• 3170 - Damaged ceiling tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

June 30, 2004 (Follow-up)

June 23, 2004 (Follow-up)

June 22, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the employees lavatories
  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
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 0610 - Repeat 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 0170 - 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3170 - Two liight bulbs out (grill hood system)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical No sanitizer being applied to food contact surfaces
  Utilize sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3180 - Hood system in the cooking area, grill, 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Can opener.
  Clean and sanitize these surfaces for food contact.
• 0470 - Critical Repeat More than 50 raw chickens were delivered before 10:30 am, were on pre table dripping to floor for more than 4 hours
  Need to purchase a lipped tray to hold and store raw chicken.
• 2310 B - Repeat The handwash station at the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 0260 - Critical More than 50 raw chickens on preparation table( temp 42 degrees Fahrenheit) delivered at 10:30 am, employees still cutting chicken after 12:30 pm when inspection was over
  Store raw chicken at 40 degrees Fahrenheit or lower to ensure food is safe and unadulterated.
• 0260 - Critical Employee sharpening knives in the 3 vat compartment sink, this action was contaminating a bowl of cooked pasta that was in one of the sink compartment.
  Stop this practice, protect food from contamination, do not use 3 vat compartments sink to prepare food.

November 13, 2003 (Routine)

• 0820 - Critical Repeat Minced garlic in oil cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Corrected by discarding.
• 1580 - Repeat The cutting board(s) along the @LOCATION@ 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.
• 1400 - Repeat Frozen condensate still present under condenser in walk-in freezer. Waste collection compartment is not properly sloped to eliminate pooling water or evaporation system does not work.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain or repair evaporation mechanism..
• 3170 - Repeat Re-attach floor tiles in walk-in cooler--It is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 03, 2003 (Routine)

• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280--there is not handsink at the bar.)
  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.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  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.
• 3180 - The following physical structures noted in need of cleaning: Dead cockroaches on floor under bar, floor throughout the facility underneath equipment had buildup of food and grease, mold on caulk on wall at dishwasher, re-paint walls/ceilings throughout kitchen where soiled.
  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.
• 3080 - Less than 20 foot candles of light was noted in the front service and dry storage areas--only observed 2 ftcandles. Also in employee restroom, observed 0 ftcandles--bulb was out. Under hood light bulbs were out--several large fixtures with bulbs out in kitchen--Less than 50 foot candles of light was noted in prep areas.
  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 roomsProvide 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
• 3020 - Soap was not provided at the hand washing lavatory in the service area (corrected)
  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.
• 1100 - The food contact surface of the wooden poo-poo trays and small wood look bowls at cooking area are stained, chipped is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace these items 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 buildup of food debris.
• 1580 - The cutting board(s) at the cooking area 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.
• 0820 - Critical Raw egg mixture cold holding at improper temperatures at cooking line.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. (Corrected)
• 3200 - Intake and exhaust air ducts are not being cleaned at an adequate frequency.
  Increase cleaning frequency of cleaning intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1150 - The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable where it is lined with aluminum foil or cardboard.
  Remove all cardboard and aluminum foil lining shelving. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2310 B - The handwash station at the cooking area is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 1080 - The raw wood anchor used to hold sharpening stone is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1060 - The nonfood contact surface of all of the wire shelving including over 3-compartment sink and bottom shelves of prep tables that are rusting and are 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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom shelves of prep tables,spray faucet at pre-wash sink at dishwasher.
  Maintain nonfood-contact surfaces of equipment clean.
• 1750 - Single-service items--egg crates were observed reused for soaking the grease off of cooked items and holding other food items in the walk-in cooler.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1400 - The 2-door freezer has frozen condensate on back wall, moisture accumulation at wall next to walk-in freezer door--either waste collection compartment is not properly sloped to eliminate pooling water or defrost/evaporation equipment not working.
  Alter or replace the waste collection compartment or repair evaporation equipment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 2910 - Insect control device--fly strips located in dishwashing and dry storage areas
  Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents--gaps in rear screen 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.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor--jars of cherries at bar. Raise shelves in dry storage area at least 6" off the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0470 - Different types of raw animal foods stored in such a manner that may cause cross contamination. Numerous cases of raw beef and chicken delivered at 10:30am--by 12:30pm was still on floor and dripping--was being tracked through the establishment--was cleaned up
  Need to purchase a lipped tray to hold raw chicken on to prevent drippage and tracking through the facility. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3170 - Observed holes in coved moulding at base of floor throughout the facility--it is not maintained in good repair. Door to walk-in freezer does not close tightly and needs repair. Floor in walk-in is rusting and needs resurfacing. Paint peeling on walls in employee restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Faucet for hot water not working at handsink in employee restroomHandwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.