June 30, 2009 (Routine)

• 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain the proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the pre-rinse tray is not observed (Spray nozzle too long) If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3045 - 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. This includes restrooms.
• 3660 - 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.

June 13, 2008 (Routine)

• 0440 - Critical The tags for the clam and mussels are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.Products were discarded.
• 0470 - Corrected During Inspection Critical Shell Eggs stored 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 - (CORRECTED DURING INSPECTION) Dispensing utensils improperly stored between uses.1) Ice Scoop handle in contact with the ice.2) Ice Cream Scoop stored in room temperature water.
  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.
• 0690 - Sode nozzle stored hanging in the ice bin
  Place soda nozzle inthe provided holster. Hanging in the Ice presents a contamination risk to the ice from hand contact as well at soda product.
• 1100 - Corrected During Inspection Used Vegetable Bottle being used as "chill stick" to rapidy cool PHF.
  Replace the Oil jugs with commercial chill sticks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - The door gasket to the 3-Door cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting boards at the bar and in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3030 - No disposable towels were provided at the hand washing lavatory at the Bar
  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
• 3170 - Floor tiles in the dining area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 19, 2007 (Routine)

• 0220 - Corrected During Inspection Critical The kitchen staff was 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda holster
  Clean and sanitize these surfaces for food contact.

May 15, 2006 (Routine)

May 15, 2006 (Routine)

December 27, 2005 (Follow-up)

December 08, 2005 (Routine)

• 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
  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 An employee failed to wash his or her hands before handling cleaned dishes at the dish machine (after handling soiled dishes).
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0700 - Critical Steak tartare is being offered for service without an approved variance. The comminuted or ground meat is not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (item is served raw). Menu item had not been originally approved by this department. Facility had previously been advised of this matter.
  Immediately discontinue the service of steak tartare. Failure to comply will result in administrative action by this department. Communuted or ground meats are required to be cooked to heat all parts to 155F or above for 15 seconds, 145F for 3 minutes, 150F for 1 minute, or instantaneously at 158F. A variance must be granted in order to serve such products raw or undercooked.
• 2000 - Glasses at the bar are being stored in close proximity to the handwash sink - they are not protected from splashing wash water from the sink.
  Provide a splash guard at the handwash sink, or relocate the glasses to prevent contamination from splashing water.
• 2260 - Critical A hose is being attached to the mop sink, which lacks a backflow prevention device.
  Install a "hose-bib vacuum breaker" at the mop sink faucet. Information was provided.
• 2310 - Critical The handwashing facility located at the bar was blocked, preventing access by employees for easy handwashing - a container of chemical was being stored in the sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item preventing its use.
• 3620 A - The person in charge indicated that some food items (meats, stocks, etc.) are prepared offsite (at another permitted establishment) and are transported to this facility. A HACCP Plan was not submitted prior to engaging in this practice. The facility had previously been advised of this matter.
  Cease in engaging in this practice until a properly prepared HACCP Plan is submitted and approved by the Health Department.

September 01, 2005 (Follow-up)

• 1060 - The nonfood contact surface of the upstairs storage shelves is not non-absorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2810 - Floor or floor covering in the kitchen area is not smooth and easily cleanable: 1) Missing cove base molding underneath dish machine 2) Missing cove base molding right of cookline. 3) Missing/broken tile grout throughout kitchen. 4) Missing transition molding in wait station hallway.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - Verify that all surfaces and equipment are cleaned and sanitized prior to opening: 1) Floors, walls, and ceiling. 2) Preparation surfaces and cook line. 3) Equipment and utensils. 4) Interior of ice machine and ice bin.
  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 - There is no mop rack installed.
  Install mop rack to allow for proper air drying of mops. 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.

September 01, 2005 (Pre-Opening)

• 1060 - The nonfood contact surface of the upstairs storage shelves is not non-absorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Verify that all refrigeration units are equipped with an internal thermometer.
  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.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Provide covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2810 - Floor or floor covering in the kitchen area is not smooth and easily cleanable: 1) Missing cove base molding underneath dish machine. 2) Missing/broken tile grout throughout kitchen.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - Verify that all surfaces and equipment are cleaned and sanitized prior to opening: 1) Floors, walls, and ceiling. 2) Preparation surfaces and cook line. 3) Equipment and utensils. 4) Interior of ice machine and ice bin.
  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.