June 30, 2009 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded 29 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 3270 - Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: counter tops.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floors, walls and ceilings throughout the facility are noted 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.

December 17, 2008 (Risk Factor Assessment)

May 16, 2008 (Routine)

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1570 - The reach-in cooler was observed in a state of disrepair and damaged.
  Repair the reach-in cooler 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 reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

December 12, 2007 (Critical Procedures)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwaves and toasters.
  Clean and sanitize these surfaces for food contact.

May 07, 2007 (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.
• 3180 - Floors, walls and ceilings throughout the facility are noted 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.

September 26, 2006 (Critical Procedures)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) 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 or within 4 calendar days if held at 45F. 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave.
  Clean and sanitize these surfaces for food contact.

May 02, 2006 (Routine)

• 2890 - Light bulb in warmer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

December 30, 2004 (Routine)

• 1570 - Ice machine and freezer stored in the back dry storage area is non-functioning equipment that is noted to be unnecessary to the running of the establishment.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Hood filters above grill not in good repair or have gaps in between filters. Owner has been trying to order them per her statement. Grill and filters are old.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1730 - Handle on the freezer and the beer cooler was unattached and therefore unable to be used as designed. REPAIR ORDER HAD BEEN CALLED IN.
  Discard and replace or repair the freezer and beer cooler handles to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of ice and frozen dish cloth stuck in freezer in the dry storage area preventing lid from closing and compromising integrity of frozen food kept there.
  Maintain nonfood-contact surfaces of equipment clean. Defrost freezer and remove dishcloth.
• 2790 - The indoor floor material located in the dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent

December 17, 2003 (Routine)

• 0060 - Critical Repeat The person in charge did not receive a passing grade on the Virginia Department of Health's Food Service Questionnaire.
  Questionnaire was reviewed and correct answers given and explained. CORRECTED AT TIME OF INSPECTION.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw steaks above individual containers of salad dressing and sliced mushrooms.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE foods, including other raw animal foods, or other raw RTE food such as raw vegetables, and cooked RTE food. CORRECTED AT TIME OF INSPECTION.
• 0470 - Critical Unwrapped or uncovered onion rings observed in the freezer section of GE refrigerator unit #1.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED AT TIME OF INSPECTION.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored with raw ground beef, and raw hamburger patties stored above onion rings and mozzarella sticks in Kenmore freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. CORRECTED AT TIME OF INSPECTION.
• 0840 - Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) vanilla shake mix in GE refrigerator unit #2, the mix should have been discarded 22 days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. CORRECTED AT TIME OF INSPECTION.
• 1320 - There was no temperature measuring device located in the any of the refrigeration units within the facility.
  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. Proper temperature is necessary for safe food storage and prolongs food shelf life.
• 0820 - Critical The sliced ham and salami in the prep cooler top were observed cold holding at improper temperatures for an unknown period of time.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below, or discard if the refrigerated food has been out of temperature for more than 2 hours. CORRECTED AT TIME OF INSPECTION. Recommend that temperature on unit be set lower.
• 0570 - Wiping cloths improperly stored between use. Observed cloths on counter tops and in empty 3 compartment sink.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (50-100 parts per million for chlorine).
• 0610 - Food stored on the floor, or stored less than 6" above the floor. Observed boxes of bottled drinks on floor in back room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: 1) grill hood and filters, 2) catch tray and nozzles of soda dispenser
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat Observed accumulations of grime and debris on the following non-food contact surfaces: 1) the gaskets and doors of the counter height prep cooler.
  Clean accumulations of grime from non-food contact surfaces.
• 2890 - Repeat Light bulb in back room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 10 foot candles of light was noted in the back room dry storage area.
  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 in the back room not maintained in good repair. Observed hole approximately 2x2 ft. in size with insulation protruding.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry.
  Wet 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. The following items were observed: 1) car tires, 2) assorted unused clothing items, 3) other equipment not necessary to the facility
  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.
• 3180 - Repeat The following areas were noted in need of cleaning: 1) floors under grill, 2) kitchen floors and wall behind counters, 3) floors between cooler kitchen area, 4) floors in back room and restroom.
  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.
• 2660 - The restroom does not have a covered refuse container for feminine products.
  Provide a cover or replace the refuse container.
• 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.
• 3330 - Critical Working containers of cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. CORRECTED AT TIME OF INSPECTION.
• 3340 - Critical Containers of cleaning products 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. CORRECTED AT TIME OF INSPECTION.
• 3340 1 - Critical Containers of cleaning products and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed drain cleaner and WD-40 on shelf above 3 compartment sink.
  Containers of cleaning products and other chemicals that are not designed for food use must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. CORRECTED AT TIME OF INSPECTION.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-100 parts-per-million).
• 1730 - The following equipment was observed in a state of disrepair, with condition preventing the equipment to be used as designed: 1) small pizza oven on counter, 2) milkshake machine on counter, 3) beverage cooler
  Replace, repair or discard #1 and #2 above, and fix light in #3 to provide proper operation, accuracy, functioning, maintenance, and cleanability.