September 24, 2009 (Routine)

April 30, 2009 (Critical Procedures)

January 23, 2009 (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.
• 2000 - Corrected During Inspection Clean dishware, cookware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

September 03, 2008 (Routine)

• 1100 - The food contact surface of the frypans is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the frypans 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener, fry pans.
  Clean and sanitize these surfaces for food contact.

April 10, 2008 (Routine)

• 0820 A 2 - Critical Walk-in freezer cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1560 - Repeat There is a floor mounted 3 section sink not sealed to the wall.r. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: Seal the equipment to the wall.
• 2120 - Critical The water source and system serving this food service establishment has been interrupted.
  EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)

December 03, 2007 (Routine)

• 1560 - There is a floor mounted 3-section sink in the food preparation area that is not sealed to the wall.
  Alter the installation of the equipment to allow easy floor cleaning. Make the following correction. Seal the equipment to the wall.
• 1570 - Repeat The walk-in freezer was observed in a state of disrepair and damaged.
  Repair the walk-in freezerf 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the gas stove exterior cooking surfaces 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.
• 3170 - Repeat The ceiling tile in the dry storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 11, 2007 (Routine)

• 1570 - Repeat The door gasket of the walk-in freezer ( damaged) and the 3-compartment sink faucets.
  Repair or replace thewalk-in freezer door gasket in accordance with the manufacturer's specifications.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler and walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The ceiling tile in the food preparation area is not non-absorbent and easily cleanable and the window is in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 07, 2007 (Routine)

February 06, 2007 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises. Dishwasher and large table mixer not being used in the facility.
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - Observed accumulations of rust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb in the dry storage area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

September 19, 2006 (Routine)

• 1100 - Corrected During Inspection Repeat The food contact surface of a few pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots 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 buildup of food debris.
• 1570 - Repeat The walkin refrigerator and freezer was observed in a state of disrepair because they will not hold the proper temperature.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1) Inside the ice machine2) Sheet pans.
  Clean and sanitize these surfaces for food contact.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.1)Steam jacket kettle2)Flat top grille
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

May 12, 2006 (Routine)

• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Mixers (3), steam kettle, and flat grill.
  Clean and sanitize these surfaces for food contact.
• 3340 - Corrected During Inspection Critical Containers of maintenance chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of maintenance chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 17, 2006 (Routine)

• 1100 - Critical The following items were observed pitted, scored, and chipped: Pots and pans and cutting boards.
  Resurface or replace items.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Ice build-up observed on the compressor in the walk-in freezer.
  Deice the compressor in the walk-in freezer.
• 1770 A - Critical Repeat The following food contact surfaces were observed with accumulation of food debris, food stained, and food spills: Can opener, table top mixer, and cutting boards.
  Clean and maintain cleanness of all equipment.
• 1800 - Them following non-food contact surfaces were observed soiled: Microwave oven, Hobart Ovens (2), and Victory refrigerator.
  Clean and maintain cleanness of all equipment.
• 3180 - The floors in the walk-in refrigerator and freezer are soiled.
  Cleans floors in walk-in refrigerator and freezer.
• 3380 - Corrected During Inspection Critical Sanitizing solution, in 3 vat sink, was 100 PPM. (Quat).
  Ensure Quat sanitizing solution is 200 PPM.

March 17, 2005 (Routine)

• 0060 - Critical No certified food protection manager on site during inspection.
  The person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of these VA food regulations.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the attachments of kitchen-aid mixers is not safe.
  Repair or replace the attachments of kitchen-aid mixer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - There was no temperature measuring device located in the walk-in 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board(s) 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen-aid mixers.
  Clean and sanitize these surfaces for food contact.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

May 10, 2004 (Routine)

May 28, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory at the kitchen handsink.
  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
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food [ hot dogs] with bare hands
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 - Observed accumulations of mold & rust on the following food contact surfaces: inside top of ice machine
  Clean and sanitize these surfaces for food contact.