September 19, 2009 (Routine)

• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Utensil bin and utensils.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light tubes in the kitchen are not shielded, coated, or otherwise shatter-resistant.
  Shield or install plastic sleeves to contain breakage if breakage occurs.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use 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 which can then be spread through the establishment at the next use.

May 19, 2009 (Routine)

November 15, 2008 (Critical Procedures)

September 13, 2008 (Routine)

• 1570 - The door gasket to the refrigerator is in poor repair. (Gasket damaged.)
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator and gasket.
  Clean and maintain cleanness of equipment.
• 2000 C - Single service items observed unprotected from contamination. (To-go containers.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2120 - Corrected During Inspection Critical The water source and system serving this food service establishment has been interrupted. (No water to hand sink.)
  EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
• 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.
• 3180 - Floors and walls were 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.

April 09, 2008 (Routine)

October 13, 2007 (Critical Procedures)

September 29, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use 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.
• 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - The lid of the freezer (Fry storage.) was observed in a state of disrepair and damaged. (Lid broken.)
  Repair the freezer lid 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 freezer lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator and freezer.
  Clean and maintain cleanness of equipment.
• 2890 - Light bulbs in food prep area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Walls and ceiling lights were 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.

May 17, 2007 (Routine)

February 12, 2007 (Routine)

September 16, 2006 (Routine)

• 2310 B - The handwash station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 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.

January 10, 2006 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grill, exhaust filters, tree section sink.
  Clean and sanitize these surfaces for food contact.

June 06, 2003 (Routine)