September 28, 2009 (Routine)

• 3330 - Corrected During Inspection Critical Working container of bleach is 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.
• 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.

July 24, 2009 (Follow-up)

July 06, 2009 (Routine)

• 0820 A 1 - Critical Repeat Turkey leg, hamburger, hot dog, brisket, corn, beans, hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Discard food held in temperature danger zone (42-134 deg F) for more than 4 hours.
• 3340 - Corrected During Inspection Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Baked beans can stored inside the tub with the chemicals)
  Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 19, 2009 (Follow-up)

March 06, 2009 (Routine)

• 0820 A 1 - Critical Repeat Sausage, hot dog, beef, chicken and ribs hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1060 - The nonfood contact surface of the shelf where bread is stored is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior plastic storage drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Soap was not provided at the hand washing lavatory in the hand wash sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3340 - Critical Chemicals and tools are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 21, 2008 (Critical Procedures)

• 0820 A 1 - Critical Roast hot holding at improper temperatures.
  Hot hold roasts at 130F or above to inhibit the growth of harmful bacteria.
• 0820 A 1 - Critical Hamburger patty and chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0860 - Critical Observed smoking brisket, hamburgers, hot dogs and chicken for preservation.
  Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.