June 18, 2008 (Critical Procedures)

Violation: 1900 - Corrected During Inspection 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.
Comments:
Chlorine sanitizer is acceptable at 50 ppm. Quaternary sanitizer is acceptable at 200 ppm. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.

November 26, 2007 (Routine)

Violations:

• 1320 - There were no temperature measuring devices located in the Magic Chef freezer, deli unit and Superior 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood and back of grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.

Comments:
Notes: 1) The quaternary sanitizer concentration in the wiping cloth container is acceptable at 200 ppm. The chlorine sanitizer concentration in the dish machine is acceptable at 100 ppm. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge. Good job.

April 30, 2007 (Routine)

Comments:
Notes: 1) The manager is Serv-safe certified. 2) The owner, manager and I had a very in-depth conversation wherein we discussed employee health, proper cooking temperatures and procedures, and other food safety principles. A very good dialogue was established with the manager. 3) Ensure that all refrigerators and freezers are equipped with thermometers. 4) Seal all wood in the food prep area. 5) Ensure that all equipment and utensils are washed, rinsed and sanitized before use. 6) Ensure that 20 ft/candles of light is available at the front bar area and restrooms. 7) This facility is in substantial compliance with the Commonwealth of Virginia Board of Health Food Regulations. Permit issued.

April 20, 2007 (Pre-Opening)

Comments:
Notes: 1) Box in and seal around ventilation hood exhause pipe at wall. 2) Ensure that all refrigeration units are holding below 41 degrees F. 3) Seal all holes and cracks in wall. 4) Seal all wood in food prep and storage areas. 5) This facility was previously the Blue Heron Pub and was purchased by the current owner, David Rose.