August 19, 2009 (Routine)

July 01, 2009 (Routine)

April 08, 2009 (Routine)

October 06, 2008 (Routine)

• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator.
  Clean and maintain cleanness of equipment.
• 2000 - Corrected During Inspection Clean serving utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

July 07, 2008 (Routine)

January 04, 2008 (Routine)

October 04, 2007 (Routine)

• 0220 - Corrected During Inspection 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.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: oven and exhaust hood.
  Clean and maintain cleanness.

July 05, 2007 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Pasta (06-25-2007.) in the refrigeration unit was pass it's used by date.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven and top of refrigerator.
  Clean and maintain cleanness of equipment.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

April 02, 2007 (Routine)

• 1750 - Corrected During Inspection 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

January 11, 2007 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 2 - Cement blocks (unsealed) were observed used as shelving.l
  Replace cement block with approved shelving. CB 03-20-2007
• 3045 - Corrected During Inspection 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.

October 04, 2006 (Routine)

June 06, 2006 (Routine)

• 0960 2 - The food contact surface of the single-service cup stored in chex mix for use as a dispensing utensil is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace cup with an appropriate dispensing utensil which permits easy cleaning and prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3340 - Corrected During Inspection Critical Container of Goo Gone is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Goo Gone must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 12, 2005 (Routine)

June 27, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1800 - Corrected During Inspection The nonfood contact surface of thewhirlpool refrigerator door gaskets has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - Corrected During Inspection The handwashing sink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 3080 - Less than 50 foot candles of light was noted in the food prpeparation 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
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Ceiling in food preparation area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Containers of stearamine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of stearamine must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 28, 2004 (Critical Procedures)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 0060 - Critical Repeat Compliance with the Food Code of VA concerning demonstration of knowlede of food safety practices has not been met by this facility.
  Information about training dates and locations and a study guide was left at this facility. This is a repeat violation.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.
• 1570 - The homestyle Kenmore automatic dishwasher was observed in a state of disrepair and damaged.
  Replace this equipment with an approved automatic dish machine for food service facilities 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.
• 1860 -
  

June 30, 2003 (Routine)

May 13, 2003 (Routine)