The Artful Dodger, INC., 47 West Court Square, Harrisonburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | June 17, 2009 | Routine | 0 | 0 | Details / Comments |
|
June 17, 2008 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | June 27, 2007 | Critical Procedures | 0 | 0 | Details / Comments |
| 3340 1 - Container of pesticide not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. | September 28, 2006 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | February 10, 2006 | Critical Procedures | 0 | 0 | Details / Comments |
| 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. | August 02, 2005 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | January 03, 2005 | Routine | 0 | 0 | Details / Comments |
| 3180 - Ceiling in the kitchen area noted in need of cleaning. | June 07, 2004 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | December 09, 2003 | Routine | 0 | 0 | Details / Comments |
June 17, 2009 (Routine)
Comments:Soap and papertowels available at all handsinks. Refrigeration units operating at 41F or below. Educational material provided to manager concerning proper final cook temperatures, hot/cold holding temperatures, cooling foods properly thru the temperature danger zone, employee health policy, and 2007 Food Regulations pocket guide for food operators.
June 17, 2008 (Routine)
Violations:
- 0690 - Single service container used as a scoop in bulk food containers (tuna).
Use a utensil with handle stored out of food to dispense out of bulk containers of food. - 3180 - Wall in the dishwahsing area has accumulation of dust.
Area needs general cleaning.
All refrigeration units operating at 41F or below. Soap and papertowels available at the handsink. Gloves used when handling ready to eat foods. Faciliy using quick chill methods on soups. Food stored properly. Great Job!
June 27, 2007 (Critical Procedures)
Comments:Dishwasher operating correctly at 150F wash and 184F rinse. Soap and papertowels available at the handsink. Facility using quick chill methods on roast beef and soups. Food stored properly. Refrigeration units at 41F or below. Employees use disposable gloves when handling ready to eat foods. Great job.
September 28, 2006 (Routine)
Violation: 3340 1 - Container of pesticide not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Container of pesticide must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Handsink stocked with soap and papertowels. Dishwasher operating at 100ppm chlorine. Refrigeration units at 41F or below. Food stored properly, labeled with contents and date prepared. Employees wear disposable gloves when handling food. `Looks great.
February 10, 2006 (Critical Procedures)
Comments:No critical violations noted. Food stored properly. Employees wears disposable gloves when handling food. Dishwasher operating at 100ppm chlorine. No raw food, all precooked. Looks great.
August 02, 2005 (Routine)
Violation: 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
January 03, 2005 (Routine)
Comments:No violations noted. Looks great.
June 07, 2004 (Routine)
Violation: 3180 - Ceiling in the kitchen area 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.
Comments:
Looks great!
December 09, 2003 (Routine)
Comments:No violations noted. Facility looks great.
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