Lom-Bar-Dy Restaurant, 14892 Lee Hwy, Amissville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 29, 2008 | Routine | 2 | 13 | Details / Comments |
|
June 13, 2007 | Routine | 2 | 7 | Details / Comments |
|
April 09, 2006 | Routine | 9 | 19 | Details / Comments |
|
April 09, 2006 | Routine | 9 | 19 | Details / Comments |
|
November 18, 2003 | Routine | 3 | 7 | Details / Comments |
|
November 18, 2003 | Routine | 3 | 7 | Details / Comments |
|
November 18, 2003 | Routine | 3 | 7 | Details / Comments |
May 29, 2008 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical The staff is drinking from an uncovered container in the food preparation area.
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. - 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. - 0550 - Repeat Dispensing utensils improperly stored between uses. (ice scoop with handle down)
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. - 0830 - Critical The prepared ready-to-eat (RTE) potato salad and BBQ 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. - 1080 - The foil-lined box in the beer fridge (meats) 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. - 1320 - The temperature measuring device located freezers are not easily readable (or not present at all).
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1570 - Repeat Freezers in back shed were observed in a state of disrepair and damaged.
Repair the freezers 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 freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pans at stove (carbonization), exhaust fan over stove (grease build-up).
Maintain nonfood-contact surfaces of equipment clean. - 2640 -
- 2750 - Grease barrels are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 2890 - Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (door is not self-closing and window pane is broken and taped).
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. - 3170 - Repeat Floor (kitchen/counter area), both storage sheds are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Mop area on back porch, both sheds 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. - 3240 - Handwashing facilities are unclean and not maintained... handsink hot water knob cover is missing and space is filled with dirt, and cold water knob will not turn properly.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Please replace broken probe thermometer (do not use meat thermometer... be sure replacement unit has proper scale and range) and begin using it routinely, and expired quaternary ammonia sanitizer test kit and begin using it routinely.
Please also remember that all ready-to-eat food must be handled with gloves and may not be touched by bare hands.
Also, the establishment must create an employee health policy and provide a copy to the Health Department. Thank you.
June 13, 2007 (Routine)
Violations:
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 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 140F. - 0620 - Corrected During Inspection Food storage on floor (potatoes).
Relocate food storage to an approved area. - 1050 - Utensils and/or cleaning aids that are used on non-stick kitchenware are sharp, rough- edged, or abrasive and are removing the non-stick coating of the @EQUIPMENT@.
Discontinue use of sharp or rough-edged utensils, and/or abrasive cleaners to prevent scratching of the nonstick finish. - 1150 - The kitchen counter is no longer easily cleanable.
Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. (SIX MONTHS) - 1570 - Repeat Refrigeration units were observed in a state of disrepair and damaged.
Repair the equipment 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 - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, area around stove, fryer, HOOD.
Maintain nonfood-contact surfaces of equipment clean. - 2350 - Critical Repeat The toilet in the women's room is leaking and the drainfield is becoming greener than usual
Repair the toilet as soon as possible to avoid costly septic system repairs! - 3170 - Repeat Floor, women's room wall (hole), and men's room window are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
April 09, 2006 (Routine)
Violations:
- 0060 - Critical The person in charge failed to state the minimum cook temperatures for potentially hazardous food.
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. - 0160 - Critical Use of common towel.
Discontinue use of common towel for hand-drying. Use only single use disposable paper towels or approved hot-air dryer. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 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. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0540 - Critical Repeat Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. The deep fat fryer needs particular attention. - 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) 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. - 0960 2 - The food contact surface of the wooden knife block is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the wooden knife block to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1080 -
- 1570 - Chest freezer gasket is broken and duct-taped.
Replace gasket or replace freezer (with an NSF approved or equivalent commercial unit). - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1750 - Manufacturer containers (ketchup bottles & margarine tubs) 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood, fan, pots encrusted with carbonization (either clean or dispose of these pans), .
Maintain nonfood-contact surfaces of equipment clean. - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2310 - Critical The handwashing facility located in the kitchen is covered with a modified cutting board (cut to fit over the handsink), 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 cutting board preventing its use. - 2350 - Critical The toilet in the women's room is leaking.
Repair the toilet so that it does not leak. - 2790 - The indoor floor material located in the kitchen (particularly under the 3 bay sink) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent - 2810 - Walls behind toilet have a large hole (or unprotected vent?).
Repair, or cover with durable, cleanable cover if it is a vent. - 2830 - Floor and wall juncture in the bathrooms are not sealed. They appear to be rotting.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2920 - Toilet room door 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. - 2930 - Doors to the establishment are not self-closing.
Install self-closers on all exterior doors. - 3090 - Restrooms (women's in particular) has a STRONG odor of fuel.
Provide adequate ventilation to alleviate odor. - 3170 - Bathrooms floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors, walls, shelving, ceiling of kitchen are coated with grease and/or dst and 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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 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 personal belongings and 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.
April 09, 2006 (Routine)
Violations:
- 0060 - Critical The person in charge failed to state the minimum cook temperatures for potentially hazardous food.
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. - 0160 - Critical Use of common towel.
Discontinue use of common towel for hand-drying. Use only single use disposable paper towels or approved hot-air dryer. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 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. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0540 - Critical Repeat Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. The deep fat fryer needs particular attention. - 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) 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. - 0960 2 - The food contact surface of the wooden knife block is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the wooden knife block to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1080 -
- 1570 - Chest freezer gasket is broken and duct-taped.
Replace gasket or replace freezer (with an NSF approved or equivalent commercial unit). - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1750 - Manufacturer containers (ketchup bottles & margarine tubs) 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood, fan, pots encrusted with carbonization (either clean or dispose of these pans), .
Maintain nonfood-contact surfaces of equipment clean. - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2310 - Critical The handwashing facility located in the kitchen is covered with a modified cutting board (cut to fit over the handsink), 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 cutting board preventing its use. - 2350 - Critical The toilet in the women's room is leaking.
Repair the toilet so that it does not leak. - 2790 - The indoor floor material located in the kitchen (particularly under the 3 bay sink) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent - 2810 - Walls behind toilet have a large hole (or unprotected vent?).
Repair, or cover with durable, cleanable cover if it is a vent. - 2830 - Floor and wall juncture in the bathrooms are not sealed. They appear to be rotting.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2920 - Toilet room door 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. - 2930 - Doors to the establishment are not self-closing.
Install self-closers on all exterior doors. - 3090 - Restrooms (women's in particular) has a STRONG odor of fuel.
Provide adequate ventilation to alleviate odor. - 3170 - Bathrooms floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors, walls, shelving, ceiling of kitchen are coated with grease and/or dst and 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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 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 personal belongings and 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.
November 18, 2003 (Routine)
Violations:
- 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 3180 - Grease ladin exhaust fan, hood inside and out, walls, andceiling, and shelves in the kitchen 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. - 3200 - Ventilation systems to the outside are creating a public health hazard
Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge - 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0960 1 - Critical The food contact surface of the plates are not safe.
Replacechipped plates to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quardinary Amonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2010 - Clean equipment/utensils were found stored at the out building
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 3170 - Roof is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2970 - Exterior driving surfaces are not draining properly
Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
Above violations have been brought to the attention of the owers of the building and restaurant
November 18, 2003 (Routine)
Violations:
- 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 3180 - Grease ladin exhaust fan, hood inside and out, walls, andceiling, and shelves in the kitchen 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. - 3200 - Ventilation systems to the outside are creating a public health hazard
Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge - 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0960 1 - Critical The food contact surface of the plates are not safe.
Replacechipped plates to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quardinary Amonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2010 - Clean equipment/utensils were found stored at the out building
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 3170 - Roof is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2970 - Exterior driving surfaces are not draining properly
Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
Above violations have been brought to the attention of the owers of the building and restaurant
November 18, 2003 (Routine)
Violations:
- 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 3180 - Grease ladin exhaust fan, hood inside and out, walls, andceiling, and shelves in the kitchen 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. - 3200 - Ventilation systems to the outside are creating a public health hazard
Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge - 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0960 1 - Critical The food contact surface of the plates are not safe.
Replacechipped plates to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quardinary Amonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2010 - Clean equipment/utensils were found stored at the out building
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 3170 - Roof is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2970 - Exterior driving surfaces are not draining properly
Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
Above violations have been brought to the attention of the owers of the building and restaurant
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