Palm Tree Restaurant, 1025 N King 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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August 03, 2009 | Routine | - | - | Details / Comments |
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April 20, 2009 | Routine | - | - | Details / Comments |
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January 14, 2009 | Routine | 4 | 11 | Details / Comments |
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September 15, 2008 | Routine | 4 | 16 | Details / Comments |
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May 09, 2008 | Routine | 3 | 8 | Details / Comments |
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January 23, 2008 | Routine | 1 | 8 | Details / Comments |
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September 06, 2007 | Routine | 0 | 10 | Details / Comments |
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March 01, 2007 | Routine | 0 | 5 | Details / Comments |
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November 28, 2006 | Routine | 0 | 5 | Details / Comments |
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August 21, 2006 | Routine | 1 | 9 | Details / Comments |
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May 18, 2006 | Routine | 2 | 9 | Details / Comments |
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February 16, 2006 | Routine | 0 | 11 | Details / Comments |
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November 15, 2005 | Routine | 0 | 8 | Details / Comments |
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August 15, 2005 | Routine | 0 | 6 | Details / Comments |
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May 16, 2005 | Routine | 0 | 6 | Details / Comments |
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February 14, 2005 | Routine | 1 | 10 | Details / Comments |
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November 16, 2004 | Routine | 1 | 5 | Details / Comments |
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August 02, 2004 | Routine | 0 | 6 | Details / Comments |
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April 30, 2004 | Routine | 0 | 8 | Details / Comments |
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January 14, 2004 | Routine | 0 | 8 | Details / Comments |
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October 06, 2003 | Routine | 1 | 3 | Details / Comments |
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June 10, 2003 | Routine | 1 | 5 | Details / Comments |
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February 27, 2003 | Routine | 1 | 2 | Details / Comments |
August 03, 2009 (Routine)
Violations:
- 0820 A 2 - Critical The following potentially hazardous food were cold holding improperly:-Butter in amana refrigerator 50*-egg in amana refrigerator 64*-milk in amana refrigerator 47*
Hold all potentially hazardous food at 41* and below. Food was discarded. - 1060 - The nonfood contact surface of the framing near the ice machine is made out of bare wood.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal the wood with paint or sealent. - 1320 - There was no temperature measuring device in the amana refrigerator.
Provide a thermometer and place in the warmest location of the refrigerator. - 1530 - Facility does not have chlorine test strips.
Provide chlorine test strips to ensure that the sanitizer is at proper concentration. - 1570 - Repeat The following equipment are in poor repair:-Fryer cabinet door does not close-Amana refrigerator is not holding at proper temperature-McCall two door refrigerator is not holding proper temperature-Homestyle refrigerator near the window is not holding proper temperature-Refrigerator racks are rusted in the amana refrigerator.
Repair the refrigeration units immediately so that they hold food at 41* or below. Repair the fryer cabinet door so that the door can close. - 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 - Repeat The following non-food contact surfaces need cleaning:-Fire suppression system switch-Fryer cabinet-Floor mat in front of stove-exterior of electrical box in the rest room.
Clean. - 2650 - There is no refuse container at the area immediately adjacent to the cookline hand sink.
Provide a refuse container for the disposal of paper towels at the cookline hand sink. - 3020 - Soap was not provided at the hand washing lavatory at the hand sink near the juice machine.
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 - Repeat No disposable towels were provided at the hand washing lavatory at the hand sink near the juice machine.
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 - 3080 - Lights on the hood of the cookline were not on while equipment for the cookline was in operation.
Ensure hood lights stay on whenever operating cookline equipment. - 3090 - Corrected During Inspection Hood ventilation was not turned on while the cookline was running.
Ensure the ventilation system is on whenever equipment on the cookline is operating. - 3170 - Repeat The following physical facilities are in poor repair:-Floor between stove and fryer-Floor by ice machine-wall with certificates is deteriorated.
Due to the age of the building the facility does not meet current code standards. In the case of a change in ownership, or remodel facility must comply with current code. - 3180 - Repeat The following physical facilities need cleaning:-floor behind the cookline-floor under the stove-floor by ice machine.
Clean. - 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.
All food temperatures are internal.
Discussed homemade juice with operator. Operator must inform customers that the juice contains real watermelon, and strawberries in case of food allergies. It is also recommended that a consumer advisory be posted to warn customers that the juice is not pasteurized.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
April 20, 2009 (Routine)
Violations:
- 0070 - Certified food manager has not registered her certificate with hampton.
Bring proof of completion of an approved certified food manager course to 1320 lasalle avenue and register it with the environmental health office. - 0160 - Critical Repeat Observed employee fail to wash hands before changing gloves.
Always wash hands before putting on a new pair of gloves. - 0550 - Repeat The water holding the in use utensils was holding at 125*
Hold in use utensils at 135* - 0790 - Corrected During Inspection Repeat Improper methods used to thaw chicken.
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 - 1570 - Repeat The racks in the 2 door refrigerator are rusted.
Replace/ resurface. - 1800 - Repeat The drip tray for the stove needs cleaning.
Clean. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3080 - Repeat Light is burned out in the kitchen near the window.
Replace the light bulb. - 3170 - Repeat Multiple walls and floor tiles are damaged.
Building does not comply with current code requirements, in the event of a change in ownership or remodel, operator will have to bring building up to current code requirements. - 3180 - Repeat The floor behind and around the stove needs cleaning.
Clean. - 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.
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
January 14, 2009 (Routine)
Violations:
- 0060 - Critical Facility does not currently have a certified food manager that is avaible full time (former CFM has relocated to Florida for an indefinite amount of time.). Additionally current CFM has expired.
Have a current full time employee attend servesafe class and then register completion certificate with health dept. - 0220 - Corrected During Inspection Critical Personal food and beverages stored on tabled being use for food prep.
Personal items were relocated to appropriate location. Explained that if table is to be for employee use food cannot be prepped there at the same time. - 0550 - Repeat Utensils stored in water maintained at 120F.
Incrrease water temperature to 135F or above to prevent bacterial growth. - 0650 - Apples on display not protected from potential contamination
Protect apples from contamination by public. Suggest wrapping or shielding. - 0820 A 1 - Corrected During Inspection Critical Cooked sliced plantains on stove (cooked an hour and half ago ) had internal temp of 67F.
Explained that food must be held cold (at or below 41F) or hot (135F or above.) Time may be used but the food must be marked accordingly. Plantains were labeled to be used or discarded with 4 hours of when they were cooked. - 1570 - Repeat Multiple unused equipment items stored in facility, to include:-ice machine -chest freezer -hot holding unit below front microwave-hot dog rotisserie
Unused and unnecessary equipment should be removed from premises. - 1570 - The following equipment items are in need of repair:-door gasket damaged of amana refrigerator-interior liner of 2 door freezer cracked
Replace/repair items as appropriate. - 1750 - Repeat Foil single service containers were being reused.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - The food contact surface of mulitple pots and pans on storage racks are in need of cleaning (crumbs, food debris, etc.)
Clean and sanitize surfaces. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-interior upright ref/freezer up front below tv-old labels still on containers after washing-driptrays-vent hood filters-sides and exterior of ovens/fryers-dipper well (not in use)-wire racks-plastic liner on wire rack
Clean and maintain. - 1890 - Corrected During Inspection Critical Repeat Dishes were being washed without being sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Showed employee how to set up a 3 tub dish wash using Chlorine test strips. - 2000 C - Box of to-go containers stored on floor.
Store alll single service items at least 6 inches above the floor. - 2930 - Gap below back door is not protected agasint pest entry.
Protect the opening (suggest rubber door sweep) to prevent pest entry. - 3080 - Overhead light tubes above refrigerator area in kitchen are burned out and lighting is insufficient.
Replace lighting. - 3170 - Repeat Muliple small areas on floor and wall throughout have damage. Floor below cookline area has particular damage
All areas of the physical facility must be the standards of smooth, non-absorbent, durable, and easily cleanable. - 3180 - Repeat The following areas of the physical facility are in need of cleaning:-floors throughout are in need of cleaning, particularly:below refrigerators, below back dry stock storage, below 3 vat sink, area around old ice machine and the floor close to the wall throughout the facility-back door dirty
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
All temperatures are internal unless otherwise noted.
Identify all personal food items.
In the event of a change of ownership or remodel all areas of the physical facility must be brought up to current code requirements.
September 15, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Repeat Employee donned single use gloves without washing hands first.
Hands must always be washed prior to donning single service gloves. Explained this to employee.. - 0220 - Corrected During Inspection Critical Employee was chewing gum.
Explained to employee that gum chewing is not allowed while working in the food preparation area. Employee got rid of gum. - 0470 A 4 - Raw fish stored above box of plantains in refrigerator.
Do not store raw animal foods above produce. Fish relocated. - 0550 - Repeat Numerous in-use utensils stored in non-running water that was not 135F or above.
Store utensils in running water or water maintained at or above 135 (in a crockpot.) - 0790 - Corrected During Inspection Beef patties were sitting out on a table to thaw.
Patties were relocated to refrigerator to thaw (still frozen.) Explained that allowing foods to sit out at room temperature is not an approved method for thawing. - 0810 - Corrected During Inspection Mac and cheese that was taked out of oven an hour ago was cooling on the stove at 105F.
An item may cool at room temp until it reaches 135F. At that point refrigeration or other approved cooling tecnnique must be used to rapidly cool item from 135F to 70F (within 2 hours) and from 70F to 41F (within 4 hours.) Small foil tray of mac and cheese was placed in the refrigerator uncovered to cool. - 0820 A 2 - Critical Homestyle refrigerator was not cold holding properly-PHF items ranged from 52F-56F.
All PHF items were discarded except a few items just cooked and placed in unit to cool-they were relocated to 2 door refrigerator. Refrigerator must maintain PHF items at or below 41F. Refrigerator must be serviced ASAP and EHS is to be contacted when unit has been repaired. - 1100 - Plastic lexan container is cracked and no longer easily cleanable.
Replace container. - 1510 - Employees unable to locate internal food thermometer.
Provide internal food thermometer. - 1530 - Unable to locate Cl test kit
Find/purchase test kit and use to ensure concentration of Cl is between 50-100ppm. - 1570 - Repeat Multiple unused equipment items in facility:-ice machine-large chest freezer-2 door universal refrigeration unit
Remove unused equipment from premises. - 1570 - Repeat The following equipment items were in need of repair:-gasket of homestyle refrigerator-door handle of homestyle ref-lid of crock pot used to store utensils-shelf below ice machine
Repair/replace equipment items as needed. - 1770 B - Old labels left on food storage containers.
Old labels are to be removed as part of the washing process. - 1800 - The following non-food contact surfaces are in need of cleaning:Inside of homestyle refrigerator gasket of small silver king ref
Clean and maintain. - 2350 - Corrected During Inspection Critical Hot water was not working at front handsink.
Proper handwashing requires hot water-water was turned on and is to be left on so that handsink is functional. - 2600 - Part of dumpster is stored on grassy area.
Move dumpster so that the entire dumpster is stored on asphalt. - 2830 - Repeat Floor and wall junctures are not sealed in numerous areas of this facility-to include the dining room area.
Seal floor-wall junctures. - 3170 - Repeat The following areas of the physical facility are in need of repair:-floor tile damaged in several locations throughout the facility, areas of note include:-in front of homestyle ref by cookline-around unused ice machineFloor and wall around ice machine area also have sections of damage.
Repair areas so that they meet the standards of smooth, easily cleanable, non-absorbent and durable. - 3180 - Repeat The following areas of the physical facility area in need of cleaning:--floor below all equipment to include cookline, refrigerators and storage shelves, particularly close to the wall-floor and wall around mopsink area-wall around 3 vat sink and handsink
Clean and maintain areas of the physical facility - 3260 - Employee personal affects are stored alongside restaurant equipment.
Designate separate area for storage of employee belongings/beverages-that will not potentially contaminate food, single service, clean equipment, utensils and linens. - 3270 - Observed numerous flies in facility.
Use approved methods to control pests.
CFM expires 1/2009
Showed employees how to use Cl strips.
May 09, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Employee did not wash hands before donning gloves.
Explained to manager that hands must always be washed prior to donning gloves. - 0550 - Corrected During Inspection Ice cream scoops sitting in stagnant water.
Operator adjusted settings to get water moving. - 0820 A 2 - Critical Potentially hazardous foods stored in 2 door McCall were cold holding at 45-46F.
Adjust temperature setting so that items will maintain internal temperature of 41F below (even with hot kitchen, summer temps etc.) - 1060 - Bare wood supporting small beverage refrigerator.
Seal wood with or replace with appropriate non-absorbent material. - 1150 - Repeat Napkins and paper towels lining equipment surfaces.
Remove napkins and paper towels from surfaces, line with appropriate non-absorbent materials if desired. - 1750 - Country crock containers (lids) being reused for the storage of foods.
Cease using manufacturers containers for the storage of foods. Use appropriate reusable containers. - 1890 - Corrected During Inspection Critical Observed employee not sanitizing utensils.
Manager corrected issued on the spot. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2310 B - The back handwash station was being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2830 - Repeat The floor-wall junctures are not sealed in many areas (base molding is damaged/missing)
Seal all floor-wall junctures. - 3170 - Repeat The following areas of the physical facility are in need of repair:(the building is old)-floor below equipment:: cooking equipment, refrgiration units, restroom floors
In the event of a change of owner all areas of the physical facility must be repaired to meet the standards of smooth, durable, easily cleanable and non-absorbent. - 3180 - The wall has splatters and stains near cookline and sinks.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
Provided employee health information and reporting agreement template.
January 23, 2008 (Routine)
Violations:
- 0820 1 - Corrected During Inspection Critical Chicken and beef patties were hot holding at 120-130.
Time that patties were below 135 had not exceeded 2 hours. Patties were reheated to 165F and then hot held at 135F and above. Increased temp on hot holding unit so items would maintain 135F+. - 1150 - Paper towels and deli paper used to line surfaces throughout the kitchen.
Paper towels and deli paper cannot be used to line surfaces because they are not easily cleanable/non-absorbent. Remove paper towels and deli. Rubber mats may be used for lining shelves if desired. - 1320 - Corrected During Inspection Two refrigerators were lacking thermometers.
Provide accurate thermometers towards the front of the unit. - 1570 - The following gaskets are in poor repair:-McCall 2 door-Admiral homestyle-2 door Universal freezer
Replace gaskets - 1770 B - Fryer baskets are in need of cleaning.
Clean and sanitize fryer baskets. - 1800 - The following non-food contact surfaces are in need of cleaning:-sides of the grill/oven-drip tray-wire racks used to store pots, pans, and single service-gasket of McCall 2 door
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2830 - The floor-wall juncture in the restroom is not well sealed.
Seal floor-wall juncture in the restroom. - 3080 - The lighting under the vent hood is insufficient (10-20 footcandles.)
Increase lighting under vent hood to 50 footcandles. - 3170 - Repeat The floor of the facility has several small areas of damage throughout. Areas of particular note are:-below the icemaker-restroom
Repair areas so that surface is smooth and easily cleanable.
Issued 2008 permit during inspection-reviewed imminent health hazards and employee health.
Discussed updates to the food code and gave operator a copy of the changes.
Provided a copy of the employee health reporting agreement for use by the operator if desired.
September 06, 2007 (Routine)
Violations:
- 0070 - Ms. Barrett's Food Manager Certificate has expired.
Renew immediately. - 1150 - The black work table is worn and deteriorating.
Replace with a small stainless steel table. - 1320 - Repeat The temperature measuring device located white ref and 2 door freezer are not readable.
Replace both with easily readable thermometers so employees can accurately read the thermometer. - 1570 - Repeat The door gasket of the white refrigerator is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Fungal growth in ice maker.
Clean and sanitize these surfaces for food contact. - 2600 - Repeat The outdoor refuse container is stored on grass.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2820 - Exposed utility service lines obstruct or prevents cleaning of floor.
Relocate utility service line to allow access to floor for cleaning. - 3080 - Repeat Light is very dim over 2 door freezer and fryer.
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 - 3170 - The utensil wall is deteriorated.
Repaint or cover with plastic faced panelling - 3180 - Repeat Floor behind equipment 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.
Consistently clean establishment.
March 01, 2007 (Routine)
Violations:
- 1080 - Cracked plastic food containers.
Remove this item from the facility and replace with an approved unit as needed. - 1570 - Liner of chest freezer cracked.
Repair or replace the freezer. - 2890 - Repeat Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Repeat Numerous cracked floor tiles.
Maintain physical facilities in good repair. - 3180 - Repeat Wall above hood 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.
Several improvements noted since last inspection.
1. Parking lot repaved.
2. Dumpster set on hardstand.
3. Lighting in kitchen much better.
4. Store is musch cleaner.
November 28, 2006 (Routine)
Violations:
- 1320 - Thermometer not visible in white ref.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2600 - Repeat The recyclable refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2890 - Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Repeat Less than 50 foot candles of light was noted in the work areas. Measured at 10 - 16 fc.
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 - 3090 - Repeat No exhaust fan in restroom.
Provide mechanical ventilation that is sufficient enough to keep room free of odors.
Significant improvement in cleaning. Looks great!!
Permit for 2007 issued.
August 21, 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. - 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. - 1550 - Repeat The restroom handsink is not sealed to wall.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1770 C - Ice maker has fungal growth.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The door handles of refrigerators and freezers are not clean.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2600 - Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3080 - Repeat Less than 50 foot candles of light was noted in the cutting area and cooking area. Measured at 13 - 15 fc.
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 - 3080 - Repeat Less than 20 foot candles of light was noted in the reach in freezer. The light does not work.
Provide at least 20 foot candles inside equipment. - 3090 - There is no mechanical exhaust in the restroom.
Provide mechanical ventilation that is sufficient enough to keep restroom free of obnoxious odors. - 3170 - Repeat Physical structure is not maintained in good repair. Note the damaged floor tiles.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Physical structure in need of cleaning. Note the wall behind the freezer and refrigerator.
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.
NOTE: Effective 1 March 2007, all refrigeration units must maintain 41 F or less throughout the working day.
May 18, 2006 (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. - 0550 - Repeat Ice scoop handle left down in ice.
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 and the container. - 0820 - Corrected During Inspection Critical Chicken and beef patties hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1150 - Corrected During Inspection The nonfood contact surface of the stove shelf covered with aluminum foil.
Remove the foil. The metal shelf is cleanable. - 1550 - Repeat The restroom handsink is not sealed to wall.
Seal the sink to the wall since it is exposed to spillage or seepage. - 1800 - Repeat The nonfood contact surface equipment not clean. The doors and handles of refrigerators and freezers are dirty.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1900 - Critical Individual washing utensils did not set up three compartment sink and was not sanitizing items before returning to service
Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2600 - Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2800 - Repeat Outdoor driving areas have potholes
Surface outdoor driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. - 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and prep area. Measured 12 - 20 fc.
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 - 3280 - Dead or trapped insect were found on the premises
Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
February 16, 2006 (Routine)
Violations:
- 0550 - Dipper well does nat have running water.
Keep water running in dipper well. - 0550 - Dispensing utensils improperly stored between uses. Ice scoop left handle down in ice bin.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice or 2) on separate dry surface. - 0570 - Wiping cloths improperly stored between use. Wiping cloth left on counter
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - There was no temperature measuring device located in the white refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1800 - Repeat Sides of stove and fryer not clean
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Clean dishes were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. Install solid barrier on slotted shelves. - 2600 - Repeat The outdoor refuse container is stored on dirt & gravel.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2800 - Repeat Outdoor walking and driving areas have potholes and depressions pooling water.
Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. - 3080 - Repeat Less than 50 foot candles of light was noted in the prep and cooking areas.
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 - 3170 - Repeat Broken floor tile behind fryer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Exhaust fan not clean.
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 - 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.
November 15, 2005 (Routine)
Violations:
- 1550 - The handsink caulking is deteriorated.
Recaulk handsink to wall. - 1800 - Repeat The nonfood contact surfaces of the equipment is not clean. SEE:1. Ends of stove.2. Refrigerator gaskets.3. Exterior of two door freezer.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2600 - Repeat The outdoor refuse container is stored on grassl.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2800 - Outdoor driving and parking zreas have potholes, inadequate drainage.
Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. - 2800 - Outdoor storage areas for refuse, recyclables, or returnables not made of approved materials.
Outdoor storage areas for refuse, recyclables, or returnables shall be made of approved materials. See 12 VAC 5-421-2600 and 2610. - 3080 - Repeat Less than 50 foot candles of light was noted in the hood area. Measured at 10 fc.
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 - 3170 - Some floor tiles are broken or deteriorated.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Wall above freezer and refrigerator 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. - 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.
August 15, 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. - 1570 - Stove in a condition that prevents necessary maintenance and easy cleaning.
Repair the stove 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. - 1800 - Repeat The nonfood contact surfaces of the equipment are not clean. SEE:1. Drip tray of stove.2. Exterior of stove.3. Door frames of refrigerators.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2600 - Repeat The outdoor refuse container is set on grass.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Move dumpster to hard surface area. - 3080 - Repeat Less than 20 foot candles of light was noted in the two door ref.
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 cooking and prep areas.
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 - Repeat Handwashing facilities caulk deteriorated.
Recaulk the handsink with silicone caulk.
May 16, 2005 (Routine)
Violations:
- 1570 - Micro wave has broken handle.
Repair or replace the micro wave. - 1800 - Repeat The nonfood contact surfaces of equipment not clean.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2600 - Repeat The outdoor refuse container is set on grassl.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3080 - Repeat Less than 50 foot candles of light was noted in the hood 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 - 3080 - 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 Physical structure in need of cleaning. See:1. Wall and ceiling above refrigerator.2. Floor behind cooking stove and fryer.
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 caulking deteriorated,
Remove caulking, clean and recaulk.
February 14, 2005 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the white refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - Repeat Large microwve is severely corroded.
Replace the microwave oven. - 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. - 1800 - The nonfood contact surfaces of the gaskets have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2600 - The outdoor refuse container is stored on grass.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Install a hard surface area fir dumster storage. - 2650 - There is no refuse container at the handsink.
Provice trash receptacle at all handsinks. - 2800 - Outdoor driving areas are deteriorated. Many pothoels.
Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. - 2890 - Repeat Light bulb in RI freezer is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Less than 50 foot candles of light was noted in the food prep and cooking areas.
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 - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. There is no exhaust fan in restroom.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
November 16, 2004 (Routine)
Violations:
- 1070 - Single-use aluminum baking pans were used to store equipment.
Provide approved multi-use containers for equipment storage. - 1150 - The wooden storage shelf was not painted.
Paint the shelf. - 1570 - The freezer door threshold was cracked and the bottom paint was worn.
Repair or replace. - 2890 - Repeat Several appliances (warmer, refrigerators) had unshielded light bulbs.
Shield the bulbs or install shatterproof bulbs. - 3180 - The floor was not clean behind the cooking area.
Clean and maintain. - 3330 - Critical A spray bottle of cleanser was not labeled.
Label the bottle.
2005 permit delivered.
August 02, 2004 (Routine)
Violations:
- 0550 - Scoops were stored in a pail of water.
Scoops must be stored in one of the following ways:1) in product with handle extended2) in a dipper well under running water3) clean and dry on a clean surface. - 1570 - The interior of the medium sized microwave was damaged.
Repair the microwave. - 1570 - The paint was chipped on the blue shelves.
Repaint the shelves. - 1320 - One refrigerator was missing its thermometer.
Provide a thermometer. - 3170 - Repeat The floor tiles were damaged in areas.
Repair the damaged tiles. - 1070 - Chicken wings were stored unwrapped in grocery bags.
Provide food grade bags for food storage. - 2890 - Repeat The lightbulb in the white refrigerator was hanging down and was not shielded / shatterproof.
Install a lightshield or use a shatterproof appliance bulb.
April 30, 2004 (Routine)
Violations:
- 1800 - The tops of the refrigerators and freezer were not clean.
Clean and maintain. - 1800 - The milk crates were not clean.
Clean and maintain. - 0550 - A bowl was used as a scoop for sugar.
Provide a scoop with a handle to dispense sugar. - 0570 - There was no sanitizer for the storage of damp wiping cloths.
Provide a bucket of sanitizer (water with bleach, 50-100ppm chlorine) for the storage of damp cloths. - 2890 - Repeat The light bulbs in the refrigerators were not shielded.
Shield the bulbs or install shatterproof bulbs. - 2890 - The lens cover on the lights above the 3- compartment sink was loose.
Resecure the lens cover. - 3180 - The wall beside the 3-compartment sink was not clean.
Clean and maintain. - 1770 B - The can opener blade was not clean.
Clean and maintain. - 1570 - The freezer shelves were corroded.
Remove corrosion or replace. - 1570 - The bottom of the freezer was cracked along the front edge.
Repair or replace. - 3170 - The floor tiles were loose under the prep table and missing under the cook area.
Repair / replace the tiles. - 3170 - There was excessive space around the 3-compartment sink drain where it passes through the wall.
Seal around the plumbing.
January 14, 2004 (Routine)
Violations:
- 1750 - 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. - 1580 - The wooden cutting board was grooved / scored.
Remove scoring or replace the board. - 3180 - The behind the cook line was not clean .
Clean behind the cook line. - 1800 - The side of the fryer was not clean.
Clean the side of the fryer. - 1800 - The vent hood filters were not clean.
Clean the hood filters. - 1570 - Some of the cooking pots were dented or pitted on the bottom.
Replace damaged pots. - 1150 - The wooden pot storage shelf was not painted or otherwise sealed.
Paint or otherwise seal the shelf. - 3220 - The mop was not stored in a position to allow drying between uses.
Store the mop so that it can dry. - 3170 - Some the floor tiles are cracked.
Repair damaged floor tiles.
October 06, 2003 (Routine)
Violations:
- 0220 - Critical An open drinking container was observed on a table in the kitchen.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of ,the employee's hands,the container and exposed food and equipment. - 3340 1 - A can of insecticide spray was stored with cleansers.
Store insecticides separately from cleansers. - 3170 - Floor tiles were damaged in some areas under equipment.
Repair the tiles where needed. - 2890 - The lightbulb in the refrigerator was not shielded.
Shield the bulb or install a shatterproof bulb.
June 10, 2003 (Routine)
Violations:
- 0820 - Critical The silver refrigerator was holding at 56* and ice was observed around the condenser unit.
The unit must maintain food at 45* or below. Use other refrigerator to store potentially hazardous food until repaired. Also note that all existing refrigerators will be required to maintain 41* or less as of March 2007. - 1570 - The hand sink drain was leaking.
Repair the drain to the hand sink. - 1190 - There was no thermometer in one of the refrigerators.
Provide a thermometer. - 1190 - The thermometer in the warmer was damaged.
Replace the thermometer. - 1770 - There was carbon buildup on the baking pans.
Remove the carbon buildup from the pans. - 1770 - The bottoms of the refrigerators were not clean.
Clean the bottoms of the refrigerators. - 1800 - The storage shelf under the range was not clean.
Clean and maintain. - 1800 - The mechanical area of the fryer was not clean.
Clean and maintain. - 3180 - The floor was not clean under the cooking equipment.
Clean and maintain.
February 27, 2003 (Routine)
Violations:
- 1700 - Critical Three compartment sink not set up to wash-rinse-sanitize.
Sink must be set up to wash-rinse-sanitize. Sanitizing solution should be warm water with bleach at a concentration of 50-100ppm chlorine. - 1800 - Storage shelves were not clean in areas.
Clean where needed. - 3180 - The floor was not clean under/behind some equipment.
Clean and maintain. - 3180 - The wall was not clean behind the cooking area.
Clean and maintain.
New permit not posted. Post the new permit in view of the public.
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