Helen's Deli, 2 Eaton St., Hampton, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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April 24, 2009 | Routine | 4 | 7 | Details / Comments |
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January 22, 2009 | Routine | 2 | 7 | Details / Comments |
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September 18, 2008 | Routine | 2 | 8 | Details / Comments |
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June 10, 2008 | Routine | 0 | 9 | Details / Comments |
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March 13, 2008 | Routine | 3 | 11 | Details / Comments |
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November 27, 2007 | Follow-up | 1 | 7 | Details / Comments |
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November 19, 2007 | Routine | 2 | 7 | Details / Comments |
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July 20, 2007 | Routine | 0 | 3 | Details / Comments |
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March 21, 2007 | Routine | 2 | 5 | Details / Comments |
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December 08, 2006 | Routine | 1 | 4 | Details / Comments |
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August 24, 2006 | Routine | 0 | 5 | Details / Comments |
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May 18, 2006 | Routine | 2 | 8 | Details / Comments |
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February 13, 2006 | Routine | 1 | 7 | Details / Comments |
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August 30, 2005 | Routine | 1 | 7 | Details / Comments |
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June 01, 2005 | Routine | 0 | 3 | Details / Comments |
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February 28, 2005 | Routine | 1 | 7 | Details / Comments |
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November 30, 2004 | Routine | 3 | 7 | Details / Comments |
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August 30, 2004 | Routine | 1 | 7 | Details / Comments |
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May 19, 2004 | Routine | 4 | 6 | Details / Comments |
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February 05, 2004 | Routine | 5 | 0 | Details / Comments |
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October 20, 2003 | Routine | 1 | 1 | Details / Comments |
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July 02, 2003 | Routine | 0 | 4 | Details / Comments |
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March 17, 2003 | Routine | 1 | 4 | Details / Comments |
April 24, 2009 (Routine)
Violations:
- 0270 - Corrected During Inspection Critical Egg rolls offered for service were prepared in the operator's home.
Operator advised to discontinue the service of the egg rolls. Food shall be obtained from approved sources. Food shall be prepared and cooked onsite and facility does not have capability of cooking or frying. - 0820 A 2 - Critical Repeat The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-sliced tomatoes, ham, and turkey on the make table rail at 44-45*-tuna and chicken salads, pastrami in the make table at 44-45*-dairy creamers, cream cheese, margarine blend in the display ref at 48*-50*
Cold hold phfs at or below 41*. Even if the doors to the make table are constantly opened and closed, phfs shall be maintained at or below 41*. Make table may need to be serviced or coils may need to be cleaned, also, check fan to ensure there is no blockage. Dairy creamers were discarded. Operator stated unit was holding at 40* earlier today. Margarine spread and cream cheese relocated to the reach-in refrigerator. - 0830 - Critical Repeat Mulitple ready-to-eat potentially hazardous foods (phfs) are not labeled with a use-by date in the make table refrigerator and the Sterling refrigerator.
Label ready-to-eat phfs with a use by date of 7 days from date of preparation or the day the commercial package was opened (day one is day food prepared or package is opened). - 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Provided HHD time as a control form. - 0850 - Critical Repeat Cut melons, various sandwiches, and salads for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 1450 - The make table is cold holding at improper temperatures--unit is currently holding at least 46.5.
Monitor the unit and have it serviced if needed so that it is cold holding at or below 41*. - 1510 - A tip-sensitive thermometer is not provided.
Provide a tip-sensitive or digital thermometer to measure the temperatures of thin-massed and patty-like foods. - 1550 - The sealant is eroding at the backsplash-countertop juncture:-below the oven-front counter handsink-meat slicer
Seal/caulk the backsplash-countertop juncture. - 1570 - Ice build-up observed inside the back wall of the display refrigerator.
Defrost the unit and ensure unit is set properly or is in working order. - 1770 B - Repeat The food contact surface of the meat slicer is not clean.
Clean and sanitize the meat slicer. - 1800 - The countertop below the oven is not clean.
Clean. - 2020 A (Utensils) - Utensils in crocks are stored with the food contact surfaces upwards.
Store the utensils with the handles upwards to prevent contamination of the food contact surfaces. - 2020 A (Utensils) - Stir sticks at the self-service counter are not stored protected.
Provide individually wrapped stir sticks OR an approved dispenser to prevent contamination of multiple stir sticks--a sugar shaker is an example of an approved dispenser.
All food temperatures observed were internal.
January 22, 2009 (Routine)
Violations:
- 0830 - Corrected During Inspection Critical Multiple potentially hazardous ready to eat foods were not date labeled for dispostion-potato salad, sliced meats.
All potentially hazardous ready to eat foods must be date labeled to be used or discarded within 7 days. Provided operator with a chart to help keep track of date labeling. - 0850 - Corrected During Inspection Critical Repeat Cut melons at customer self serve line for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 1150 - Repeat Multiple equipment surfaces lined with towels, paper towels, and cardboard.
Do not line equipment with these items as they do not meet the standards of smooth, non-absorbent, durable, and easily cleanable. - 1750 - Repeat Multiple manufacturer containers reused for various food storage-particularly country-crock.
Cease the reuse of manufacturer containers and provide approved reusable containers for food storage. - 1770 B - Repeat Slicer and top interior of ice machine in need of cleaning.
Clean and sanitize surfaces. - 1790 - Inside of toasters in need of cleaning
Clean and maintain. - 1800 - The bottom shelving level of the "tasty cake" rack is in need of cleaning.
Clean and maintain. - 2020 A (single-service/single-use) - Coffee stirrers at customer self serve area not protected.
Protect coffee stirrers from potential contaminants by dispensing or individually wrapping. - 3180 - The following areas of the physical facility are in need of cleaning:-ceiling above prep unit area has splash/splatter-floor below ice machine
Clean and maintain.
-All temperatures are internal unless otherwise noted.
-Reminded operator that CFM certificate expires on 1/30/09
-Provided operator with info about CFM class.
-Created date labeling tracking chart for operator to use if helpful.
-The items on the customer self serve line, where time rather than temperature is used as the control, must be labeled individually as to the time they are taken out of the refrigerator as they are taken out on an "as needed" basis.
-Discussed date labeling and time as a control at length with operator.
September 18, 2008 (Routine)
Violations:
- 0470 A 4 - Repeat Package of raw chicken (unopened) stored above watermelon (uncut) in sterling refrigerator.
Store chicken and raw animal foods below produce, cooked foods, and ready to eat foods. - 0820 A 2 - Critical Repeat Creamers in display ref had internal temp of 46F in small display.
Temperature was lowered in unit. Check tomorrow to make sure unit is at 41F and below. - 0850 - Corrected During Inspection Critical The sliced melon and chef salad at self service for which time is used at the control were not marked or labeled with time.
Mark items for which time is used as control. - 1150 - Repeat Multiple surfaces lined with absorbent cloth.
Remove cloth from surfaces-line with appropriate non-absorbent material if desired. - 1750 - Repeat Numerous manufacter containers reused for food storage.
Manufacturer containers not approved for reuse-purchase approved multiuse containers. - 1770 B - Repeat Slicer in need of cleaning.
Clean and sanitize slicer. - 2000 - Repeat Plastic wrap in back of kitchen stored beside handsink-where it may be potentially contaminated by splatter/splash.
Relocate wrap to area where it will not be contaminated. - 2020 - Coffee stirrers not protected from public at customer self serve.
Provide wrapped or dispensed stirrers. - 3045 - Front handsink does not have handwash sign.
Hand wash sign was posted by handsink. - 3080 - Light bulb is burned out in homestyle refrigerator
Replace light bulb.
Label areas for personal belongings.
June 10, 2008 (Routine)
Violations:
- 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows 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 in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0610 - 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. Install a splash shield next to new front handsink (6" high). - 1550 - The splash guard behind counter next to rear handsink is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil containers
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1800 - The nonfood contact surface of the refrigerators(gaskets) have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 3080 - Less than 10 foot candles of light was noted in the back room over water heater
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3090 - Repeat Ventilation is not provided over hot plate or oven to keep rooms free of excessive smoke and fumes
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3220 - Repeat Mops not hung up to air dry.
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. Provide a mop rack.
March 13, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Employees did not wash hands before putting on single use gloves.
Hands must be washed prior to putting on single use gloves. - 0470 A 4 - Shell eggs stored above produce, cooked foods in upright sterling refrigerator.
Store raw foods below cooked foods, produce, ready to eat foods. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Cases of soda stored under handsink waste drain line.
Food cannot be stored under waste drain lines. Relocate sodas to appropriate position. - 0820 A 2 - Corrected During Inspection Critical Creeamers that require refrigeratrion had been sitting out and were 56F-58F.
Maintain creamers at 41F or below or appropriately use time as a control. Creamers were discarded. - 1060 - Cardboard is underneath tank beside hot water heater.
Remove cardboard-it does not meet the requirements of smooth easily cleanable, non-absorbent, and durable. It can also harbor pests. - 1150 - Many surfaces lined with cloth, napkins, foil, etc.
If surfaces are to be lined the material must meet the requirements of non-absorbent, easily cleanable, durable (i.e. rubber or plastic.) - 1550 - Handsink needs to be sealed to the wall.
Seal handsink to the wall. - 1750 - Repeat Manufacturer containers (particularly Country Crock) were observed reused for the storage of deli salads and other foods.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers (gladware, etc.) designed for your food storage needs. - 1770 B - Repeat The slicer is in need of cleaning.
Clean and sanitize slicer. - 2000 - Single service cups stored under drain lines at beverage dispenser.
Below beverage drain lines is not an approved location for storage of single service. Relocate to appropriate area. - 2000 - Plates in back of kitchen near slicer are stored with food surface contact exposed.
Invert plates to protect food contact surface from contamination. - 2000 - Coffee stirrers non protected at customer self service area.
Coffee stirrers must be individually wrapped or dispensed to protect from contamination. - 3090 - Repeat Meatloaf served for lunch was cooked in facility. Cooking is not approved at the food facility because there is no ventilation provided to keep room free of grease laden vapors and steam.
Do not cook food in facility or provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3220 - Mops not hung up to air dry.
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. - 3360 - Corrected During Inspection Critical Can of insecticide stored along with other cleaners.
Home use pesticides are prohibited. Remove from premises. Pesticides may only be applied in a food establishment by a licensed pest control operator.
If raw or undercooked foods are served a consumer advisory is required by 4/16/08.
A tip sensitive (digital) thermometer is required by 4/16/08.
Provided copy of employee reporting agreement and time as a control documentation.
Additional handsink must be installed at front line in the event of a change of owership or remodel.
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.
November 27, 2007 (Follow-up)
Violations:
- 0480 - Repeat Numerous items were not labeled as to contents. Many items were for employee use.
Label all items as to contents. Segregate items that are for personal use (i.e. have one shelf dedicated for personal items) and label as such. - 0850 - Critical Repeat Sandwiches and salads for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 1060 - Repeat Sections of what appeard to be carpet used to stabilize "El Convecto" oven.
Carpet is not approved for material in a food service area because it does not meet the standards of smooth, easily cleanable and non-absorbent. - 1750 - Repeat NUMEROUS manufacturer containers reused. Particularly Country Crock spread containers.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Meat slicer needs cleaning.
Clean and sanitize meat slicer. When the meat slicer is in use it must be cleaned at a minimum of once every 4 hours. - 1800 - Repeat The device used to store untensils is very dusty.
Clean. - 3090 - Repeat 2 raw whole chickens were observed in the refrigerator. Asked employee what they are used for was informed that they are cooked in the oven once a week. Cooking is not approved at the food facility because there is no ventilation provided to keep room free of grease laden vapors and steam.
Do not cook food in facility or provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Repeat The floor needs cleaning underneath the soda racks below the coca-cola clock.
Clean floor.
Follow up inspection conducted to verify that low boy refrigerator was working properly.
Issued 2008 permit and reviewed employee health and imminent health hazards.
Spoke with building manager regarding cooking and fire hazard. Building manager informed me that fire marshall had inspected the facility for fire hazards a few months ago.
November 19, 2007 (Routine)
Violations:
- 0480 - Repeat Numerous items were not labeled as to contents. Many items were for employee use.
Label all items as to contents. Segregate items that are for personal use (i.e. have one shelf dedicated for personal items) and label as such. - 0820 - Corrected During Inspection Critical All potentially hazardous food items in the front prep refrigerator/rail line were cold holding at improper temperatures ranging from 50F-53F.
All potentially hazardous food items were discarded. Unit is not to be used for cold holding until it is repaired and cold holding at<=41F. - 0820 - Corrected During Inspection Critical Potentially hazardous food items on the lower 2 levels of upright refrigerator in the back were cold holding at improper temperatures from 48F-51F. The refrigerator was overstocked causing air flow to be restricted to the top shelves. Bottom shelves were not receiving adequate air flow.
Potentially hazardous foods that were cold holding at improper temperatures were discarded. Arrange items appropriately in refrigerator so that air flow is not restricted and all items maintain temperatures of 41F or below. - 0850 - Corrected During Inspection Critical Sandwiches and salads for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 1060 - Sections of what appeard to be carpet used to stabilize "El Convecto" oven.
Carpet is not approved for material in a food service area because it does not meet the standards of smooth, easily cleanable and non-absorbent. - 1750 - NUMEROUS manufacturer containers reused. Particularly Country Crock spread containers.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Meat slicer needs cleaning.
Clean and sanitize meat slicer. When the meat slicer is in use it must be cleaned at a minimum of once every 4 hours. - 1800 - The device used to store untensils is very dusty.
Clean. - 3090 - Repeat 2 raw whole chickens were observed in the refrigerator. Asked employee what they are used for was informed that they are cooked in the oven once a week. Cooking is not approved at the food facility because there is no ventilation provided to keep room free of grease laden vapors and steam.
Do not cook food in facility or provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - The floor needs cleaning underneath the soda racks below the coca-cola clock.
Clean floor.
Report not delivered at the time of inspection due to time constraints-will be delivered 11/26/07.
Follow-up inspection to be conducted to verify prep refrigerator is working properly.
Routinely monitor temperatures of refrigeration units on a daily basis.
Information on using time as a public health control to be given when report delivered.
In the event of a change of ownership or remodel a handsink must be installed in the front prep area.
July 20, 2007 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0640 - Food is subject to environmental sources of contamination during preparation. Butter container on counter not covered.
Protect unpackaged food from environmental sources of contamination during preparation. Keep covered when not in use.
Hot plates and electric fryer in use under a ventless homestyle hood. Operator reports Fire Inpector (of whole building) approved the set-up. Also approved electric skillet on front line to toast sandwiches like Ruebens and Grilled cheese. Requested copy of report.
There is no handsink at front line. Upon renovation or change of owner, additional handsink must be installed.
March 21, 2007 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical prep unit cold holding at improper temperature of 47 F.
Adjust temperature to hold 41 F or less. - 0830 - Critical The prepared ready-to-eat (RTE) tuna salad 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. - 1570 - Repeat Cabinet doors are loose.
Repair the doors to restore a state of condition that allows for proper operation. Adjust and tighten hinges. - 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Electric skillet frying being done under a recirculation vent hood (home style).
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Front line ceiling 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.
There is no handsink at the front line. Upon renovation or change of ownership, a handsink must be installed.
December 08, 2006 (Routine)
Violations:
- 1750 - Single-service items were observed washed and ready for reuse.
Discontinue the reuse of single-use containers. Discard as soon as possible. - 1800 - The Refrigerator gaskets are not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination. Bowls stored face up.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3300 - Repeat 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. - 3380 - Corrected During Inspection Critical Wiping cloth sanaitizer had no chlorine.
Utilize wiping cloth solution with chlorine at 50 - 200 ppm.
NOTE: Effective March 2007, all refrigerators must hold 41 F or less throughout the operational day.
Permit for 2007 issued.
August 24, 2006 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. 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. - 1150 - Repeat The nonfood contact surface of the cardboard on oven is not designed or constructed to be easily cleanable.
Remove the cardboard. The top of the oven is very cleanable. - 1570 - Repeat Cabinet doors are loose..
Repair the cabinets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1800 - Shelves have debris on them.
Clean the surfaces at a frequency necessary to preclude accumulation of food residue. - 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.
NOTE: Effective 1 March 2007 all refrigeration units must maintain 41 F or less throughout the operational day.
May 18, 2006 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Corrected During Inspection Critical Condiment ref cold holding at improper temperatures of 50 F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repair or replace condiment refrigerator before putting PHFs in it. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk, cottage cheese and sliced meats in the refrigeration unit are 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. - 1150 - The nonfood contact surfaces covered with towels or cardboard which is not easily cleanable.
Remove the towels and cardboard to provide a surface that is non-absorbent. - 1550 - The caulking on the utility sink is deteriorated.
Re-caulk the sink to the wall since it is exposed to spillage or seepage. - 1570 - Repeat The utility board on utility sink in a state of disrepair and damaged.
Replace the utility board. - 1570 - Repeat The cabinet door hinges are loose.
Repair the hinges 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.r. - 1800 - Door frames of refrigerators not clean.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues. - 3170 - Physical structure is not maintained in good repair. SEE:1. Edges of shelves that are delaminated.2. Paint on pass thru window deteriorated.
Maintain physical facilities in good repair. 1. Reattach the delaminated surfaces, or remove and paint.2. Paint the pass thru window. - 3180 - Repeat Physical structure in need of cleaning. The ceiling is dirty and dingy.
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. - 3220 - Mops not hung up to air dry.
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.
February 13, 2006 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. 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. - 0570 - Repeat Wiping cloths improperly stored between use. Solution had no chlorine.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Refresh the solution as needed. - 0610 - Bag of potatoes stored on floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Laminate on storage shelves in a state of disrepair and damaged.
Repair the shelves 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. - 1570 - Utility board over mop sink deteriorated, in a condition that prevents necessary maintenance and easy cleaning.
Repair the shelf 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. - 1700 - Critical The three compartment sink was not set up to wash, rinse, and sanitize utensils.
Always set up three compartment sink before starting to wash utensils. Sanitize sink must have at least 50ppm chlorine. - 1770 C - Corrected During Inspection Soda nozzles are dirty.
Maintain nonfood-contact surfaces of equipment clean. - 3080 - Repeat Less than 20 foot candles of light was noted in the lo-boy prep unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor inside equipment. The Virginia Department of Health recognizes that themanufacturers of many models of refrigerators and freezers are not installing lighting inside these units. In lieu of lighting, the Virginia Department of Health will accept a written statement on letterhead, from the operator stating that the units will be emptied and the interior surfaces will be cleaned daily. - 3080 - Less than 50 foot candles of light was noted in the food prep area.
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 - 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
There is no handsink at front service area. Upon sale or renovation, a handsink must be installed.
August 30, 2005 (Routine)
Violations:
- 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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. - 1750 - Manufacturer containers were observed reused for the storage of ready to eat foods.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - Corrected During Inspection Repeat The nonfood contact surface of the prep unit gasket is not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Repeat Less than 20 foot candles of light was noted in the white refrigerator
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 - 3180 - Repeat Ceiling in the service area 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. - 3300 - Repeat Premises has accumulation of clutter and unneeded items.
Maintain the premise free of clutter.
There is no handsink in the service area. Upon renovation or change of ownership, a handsink must be installed.
June 01, 2005 (Routine)
Violations:
- 1150 - Shelf liners are deteriorated and curling.
Remove the shelf liners. Recommend using painted surface on shelves. - 1800 - Repeat The nonfood contact surface of the refrigerator exteriors not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Repeat Less than 20 foot candles of light was noted in the white refrigeartor.
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
Excellent temperature control.
February 28, 2005 (Routine)
Violations:
- 0450 - Critical Repeat 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. - 0610 - Food handled in a location where it is subject to splash contamination.
Install an approved durable, and cleanable barrier between the handsink and the food to prevent contamination. - 1570 - Repeat Edges of some shelves have missing laminate.
Repair the shelf edges to restore a state of condition that provides a water proof surface. - 1570 - Repeat Fry Daddy and electric skillet used to cook food..
Deep frying and griddle frying are not allowed; there is no hood system to evacuate grease laden air. - 1800 - The nonfood contact surfaces not clean. See:1. Gaskets of prep unit.2. Door frames of refrigerators.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service items observed unprotected from contamination. The coffee stirrers are not wrapped or in dispenser.
Store single service items in its original protective packaging or in an approved dispenser. - 3080 - Repeat Less than 20 foot candles of light was noted in the white refrigerator.
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 - 3080 - Repeat Less than 50 foot candles of light was noted in the food handleing and slicing area.
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 - 3180 - Ceiling in service area is stained and discolored.
Clean, repaint or replace ceiling tile.. - 3300 - Premises has accumulation of clutter
Maintain the premise free of unneeded items.
November 30, 2004 (Routine)
Violations:
- 0820 - Critical The prep. refrigerator was not holding proper temperature (55*) with food inside at 50*. A repairman was onsite.
Repair the refrigerator to maintain food temperatures of 41* or below. According to the owner, the unit was emptied last night and restocked this morning at 10:00am. Any food on the unit that is not used by 2:00pm must be discarded. - 2310 - Critical The hand sink was not accessible because it was filled with bags of food.
The hand sink must be easily accessible at all times to encourage proper handwashing. Do not store anything in or on the sink. - 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. - 0790 - Poultry was observed thawing at the three compartment sink.
Thaw potentially hazardous foods by one 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 - 1570 - Repeat An electric skillet and a home style "FryDaddy" fryer were observed in use cooking bulgogi and eggrolls.
Discontinue the use of electric skillets and homestyle fryers. They are not approved for use. - 1570 - Repeat The laminate covering was damaged on the front edge of several shelves.
Repair the laminate covering. - 1060 - Repeat Cardboard and deli paper were used to line shelves in several areas.
Do not line shelves with absorbant materials. - 1750 - Repeat Single-use manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1100 - A metal banded brush was observed stored with utensils.
Metal banded brushes are not easily cleanable. Replace with an easily cleanable brush. - 3080 - Repeat The light in the white refrigerator was not working.
Repair the light. - 2000 - Unwrapped coffee stirrers were on display in an open jar.
Coffee stirrers must be placed in an approved dispener or be individually wrapped. - 2000 - Utensils were stored in containers with the handles down.
Invert utensils so the handles are presented to the user.
August 30, 2004 (Routine)
Violations:
- 3080 - The light was out in the white refrigerator.
Replace the bulb with a shatterproof appliance bulb. - 1060 - Several shelves were lined with cardboard or deli paper.
Do not line shelves with absorbant materials. - 1750 - Repeat Single-use manufacturer containers (spice containers, butter tubs and foam trays)were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2000 - Repeat Utensils were stored in containers with the handles down.
Invert utensils so that the handles are pointing upward to the user. - 0570 - There was no sanitizing solution for the storage of damp wiping cloths.
Provide sanitizer for the storage of wiping cloths. - 3290 - There was no mop rack to hand the mop.
Install a mop rack. - 1570 - The laminate was peeling from the edge of the shelves above the kitchen sinks.
Repair the laminate. - 3340 - Critical A bottle of bleach was stored on a shelf beside food wrap.
Properly store bleach.
May 19, 2004 (Routine)
Violations:
- 2120 - Critical The water heater was not working.
Food service had already ended for the day and replacement of the water heater was underway. Advised by repairman that repairs will be completed before start of business tomorrow. Food service may not resume until hot water is restored. - 0820 - Critical The front prep. refrigerator was holding at 48*.
The refrigerator must be capable of maintaining food temperatures of 41* or below. Repairman called. Do not use until repaired. - 3330 - Critical A spray bottle of cleanser and a squirt bottle of detergent were not labeled.
Label all bottles of cleanser. - 0470 - Critical Pineapples were stored on the bottom shelf of the refrigerator with raw chicken.
Do not store ready to eat food beside or below raw foods. - 1800 - The contact paper lining the shelves was not clean.
Replace the contact paper. - 1150 - Cardboard was used to line the shelf above the oven.
Do not line shelves with cardboard. - 1750 - Repeat Single-use manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2890 - The light bulbs in the front display were not properly shielded.
Install light shields or use shatterproof bulbs. - 2000 - Utensils were stored in a container with the handles down.
Invert utensils so that the handles are up. - 1570 - There was ice buildup in the back of the small glass door refrigerator.
Remove the buildup.
February 05, 2004 (Routine)
Violations:
- 0830 - Critical Sliced lunch meat was not dated for disposition.
Label containers of sliced lunch meat with a "use-by" date not to exceed 4 days (7 days if maintained at 41* or below). - 0220 - Critical An open employee beverage was stored in a manner that could contaminate food.
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. - 3430 - Critical A can of Raid flying insect spray was observed stored with the cleansers. The spray was not labeled for use in a commercial food facility.
Remove the insecticide from the facility. - 3340 - Critical Repeat Glass cleaner and stainless steel polish were store with canned and bottled beverages.
Properly store the cleansers. - 2310 - Critical A bucket was in the hand sink basin.
Keep the hand sink clear at all times for easy use in hand washing.
October 20, 2003 (Routine)
Violations:
- 1750 - Repeat Single use manufacturer containers (butter tubs, etc.) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3340 - Critical A can of stainless steel cleaner was observed in a cabinet with food.
Properly store cleansers.
July 02, 2003 (Routine)
Violations:
- 1750 - Repeat Manufacturer containers (butter tubs) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2000 - A clean bowl was stored on top of the mop bucket.
Store clean equipment in a sanitary manner. - 2000 - Unwrapped coffee stirrers were store in a jar for customers.
Coffee stirrers must be stored in a dispenser that dispenses one stirrer at a time or wrapped stirrers must be used. - 1770 - Repeat The can opener was not clean.
Clean the can opener. - 1570 - A plastic spatula was observed in poor repair.
Discarded during the inspection. - 1570 - A hot plate was observed being used on the front counter top to cook "Reuben" sandwiches.
The use of hot plates is prohibited. Discontinue the use of hot plates. - 1570 - A pot of spagetti sauce was observed cooking on a hot plate in the back of the kitchen under the home-style hood.
The use of hot plates is prohibited. Discontinue the use of hot plates.
March 17, 2003 (Routine)
Violations:
- 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
The handwashing facility identified above is to be available during all hours of operation. Remove the board preventing its use. - 1750 - Repeat Manufacturer containers (butter tubs, etc.) were observed reused for the storage of food
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 - The nozzles of the soda dispenser were not clean.
Clean and maintain. - 1770 - The can opener base was not clean.
Clean the base of the opener. - 3045 - Repeat 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. - 1570 - Vent hood system unplugged.
The hood must be operable during cooking. - 1570 - A metal banded brush was observed with utensils.
Do not use metal banded brushes for food. Provide an approved brush.
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