August 19, 2009 (Routine)

• 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Pot and pan dishwasher was periodically not reaching the proper temperature.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization or use other dishmachine. WORK ORDER WAS PLACED DURING INSPECTION, USE OF UNIT WAS DISCONTINUED
• 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.
• 1530 - Corrected During Inspection Employee was using the incorrect test strips
  Obtain a iodine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3290 - Corrected During Inspection Brooms noted to be stored in such a way that it is contaminating equipment
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

July 23, 2008 (Critical Procedures)

March 26, 2008 (Routine)

• 0130 - Critical Employees in the ingredient room were not washing their hands at the proper times, and therefore working with hands that were not clean.
  Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE WITH THE PIC AND EMPLOYEES ABOUT HANDWASHING
• 0800 - Corrected During Inspection Critical Potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 2 - Critical Roasts, bologna cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Corrected During Inspection Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 1570 - Blast chiller is not chilling foods properly.
  Repair the blast chiller 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 blast chiller, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

November 07, 2007 (Routine)

June 20, 2007 (Critical Procedures)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on gloves
  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.
• 2310 - Corrected During Inspection Critical The handwashing facility locate in the ingredient room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rack preventing its use.

January 31, 2007 (Routine)

• 0450 C - Utensil without handle used to dispense food.
  Use utensil with handle to dispense food.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 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.
• 0620 - Rusty beam over the mixer unit.
  Remove rust from beams
• 1570 - Refrigerator box was observed in a state of disrepair and damaged.
  Repair the refrigeration unit 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. UNIT TAKEN OUT OF SERVICE.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3340 1 - Corrected During Inspection Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

September 06, 2006 (Critical Procedures)

February 08, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - Corrected During Inspection Plastic containers cracked.
  Repair or replace the plastic containers 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.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2350 ii - The sink basin at the production floor is slow to drain.
  Plumbing systems and components shall be maintained in good repair. REPAIRMAN CALLED AND BEGAN REPAIRING DURING INSPECTION
• 3290 - Corrected During Inspection Bug light stored over table
  Do not have any area where food contact surfaces are placed under bug lights

August 24, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1150 - The nonfood contact surface of the fire extinguisher holder is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1750 - Single-service items were observed reused for the storage of marshmellow.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 ii - Plumbing connections in the snack room sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2600 - Water standing in the dumpster area
  Place drain in this area to eliminate standing water
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Repair doorway going to the old dumpster area.
• 3180 - Floor drain in the tray line room 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 22, 2004 (Routine)

• 3170 - Repeat Peeling paint on the ceiling of the cage
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3490 - Employees keys on the food countact counter in the ingredient room
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. CORRECTED DURING INSPECTION
• 3180 - Repeat Mildew on ceiling in refrigerator 133, 161; molded grout in the ref 150
  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.
• 1960 - Repeat Pans in the pan room were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 0470 - Critical Sanitizer stored next to bananas .
  Prevent cross contamination by separating unwashed fruits and from RTE food. CORRECTED
• 3270 - Effective methods (numerous flies in the facility) 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.
• 2930 - Door by the dumpster not self closing
  Place self closing device on back door..
• 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2610 - Cement pad with cracks and ground coming through.
  Repour part s of the cement pad
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Adjust the pressure gauge on the dishwasher. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.

February 11, 2004 (Routine)

• 3170 - Ceiling paint peeling and chipping in the storeroom, and bread cage; wall cracked above door in the ingredient room walk in refrigeration unit.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling of the ingredient room walkin 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.
• 0570 - Wiping cloths improperly stored between use in the ingredient room and the cooking area
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED DURING INSPECTION
• 1800 - The nonfood contact surface of the vent filters ( cooking area) were noted with an accumulation of dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1150 - Duct tape on hood system over the kettles
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1060 - Repeat The nonfood contact surface of the gaskets for 145 were in poor repair, cooling units bottoms with flaking paint and rust accumulation in the food bank walkin and the distribution walkin.
  Repair or replace nonfood contact surfaces in poor repair.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 1960 - Plastic containers in the wash room were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. CORRECTED DURING INSPECTION
• 1380 - Repeat The pressure gauge for the high temperature final rinse warewash machine is improperly installed.
  The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.

September 10, 2003 (Routine)

• 0220 - Critical 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.
• 0220 - Critical Employee chewing on toothpick in the kitchen area
  All employees must chew be in the designated break area away from food preparation/handling areas to prevent cross contamination.SPOKE TO EMPLOYEE DURING INSPECTION
• 0260 - Critical Dented cans found in storage area.
  Ensure food is safe and unadulterated. CORRECTED DURING INSPECTION
• 0480 - Unlabeled (bouillon)food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. CORRECTED
• 0470 - Unwrapped or uncovered food in the refrigerator in the tray line
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED
• 2000 - Ice storage bins stored on the floor.
  Store storage bins in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. CORRECTED DURING INSPECTION
• 1100 - Critical The food contact surface of the spatula, ice scoop and strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment 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. CORRECTED DURING INSPECTION
• 1800 - Repeat Rethermalizion units with scale buildup, shelving in refrigerator 151, snack room in need of cleaning, gaskets in 145, 133, etc and on thermalization unit with debris buildup, workcarts throughout with an accumulation of debris, fan in the pot and pan room with a dust accumulation .
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1060 - Repeat The nonfood contact surface of several trays had peeling plastic and gaskets in unit 145 in poor repair.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2640 - No cover on the front of the dumpster, dumpster leaking.
  Replace the door of the outside refuse container with one that is a tight fit, repair dumpster so that it no long leaks.
• 2750 - A strong offending odor is emanating from the refuse container stored outdoors and the inside of the dumpster was in need of cleaning .
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2740 - Liquid waste were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2930 - Broken screen in the pot/pan room.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2930 - Doors by the dumpster left open therefore it not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Door to ingredient and snack room in need of painting, several lights with water in them, chipping paint on the ceiling in the snack room
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor in the storeroom, pot and pan room and mop area, grout in several walkin refrigerators 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.
• 3200 - Intake and exhaust air ducts in the pot and pan room are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3270 - Methods are not being successfully 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. Doors should be kept closed to eliminate entrance of flies
• 3280 - Dead insects were found in the lights in the snack room.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 1380 - The pressure gauge for the high temperature final rinse warewash machine is improperly installed (no ips valve ).
  The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
• 2260 - Critical Observed a hose attached to a faucet fixture in the mop room and by the dumpster without a backflow preventor
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

January 29, 2003 (Routine)

• 0830 - 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 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. SPOKE WITH MANAGEMENT ABOUT DATE MARKING FOODS HELD OVER 24 HOURS
• 3180 - Ceiling in the dishwashing area and ingredient room 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.
• 3170 - Wall by door in refrigeration unit 151 is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2930 - Screen missing in bottom part of door in the mop room.
  Repair screen.
• 0550 - Scoop without handle being used in thickening sauce
  Use handle scoops
• 1060 - Gasket on holding refrigerator in disrepair
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2020 - Repeat Unwrapped knives, forks, or spoons were stored with prewrapped food on top of it.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.