January 12, 2009 (Routine)

Violations:

• 0760 - Corrected During Inspection Critical The taco beef was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 1570 - Reach-in cooling unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the cooling 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. If unable to repair the cooling unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
Take care to properly seperate different kinds of meats in meat locker to prevent cross contamination.

May 12, 2008 (Routine)

Violations:

• 1570 - Corrected During Inspection Hot gloves have deteriorated to point of insulation coming out of gloves
  Discard and replace as nesessary.
• 3350 - Critical Repeat Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials. Pesticides may only be applied in commercial kitchens by a certified pesticide applicator

October 24, 2007 (Routine)

Comments:
No violations noted at time of inspection. All violations from previous inspection have been corrected. Good inspection!

August 08, 2007 (Routine)

Violations:

• 0690 - Observed ventilation ductwork in storage rood dripping condensation onto dry goods, including food take-out containers
  Remove dry goods from underneath dripping area and have ventilation system repaired to prevent drippage.
• 0760 - Corrected During Inspection Critical Chicken on hot bar was not evenly reheated for hot holding.
  Remove chicken from the bar and reheat evenly to 165 degree F for 15 seconds to destroy bacteria. Hold at 140 degree F or above.
• 1320 - There was no temperature measuring device located in the rech in glass door refrigerator.
  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. Check all cold holding units for presence of this device.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: walk-in meat refrigerator. Observed mold growing on walls and ceilings.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Observed floor drain at ice machine is not fitted with a drain cover.
  Provide a drain cover for this floor drain. These drains are a good entry point for rodents through the sewrage system.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster requiring food employees to wash hands at all service sinks.
• 3170 - Ceramic hand sink in kitchen area is cracked in multiple locations.
  Replace handsink.
• 3220 - 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.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials. Only pest control applicators certified by the Virginia Department of Agriculture and Consumer Services are allowed to apply pesticides in a food establishment.

April 09, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical The cook is drinking from an uncovered container in the food preparation area.
  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.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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. (c) Preparing each type of food at different times or in separate areas.
• 2520 - Critical A direct connection exists between the drain line of the ice machine and the sewer system.
  Eliminate the direct connection between the sewer line and the cited equipment by terminating the drain line above the floor drain (create an air gap).

January 03, 2007 (Routine)

Violation: 3340 - Critical Containers of tile grout (labeled caution- an irritant) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bags of dry grout are stored along with vegetables.
Containers of tile grout must be located in an area that is not adjacent to and on the same storage shelf as food, equipment, utensils, linens or single service items.
Comments:
Good condition overall. Keep up the good work!

October 11, 2006 (Routine)

Violations:

• 0480 - Sugar container is not labeled with wommon name of contents.
  All working food containers must be labeled(in English) with the common name of its contents. They may also be labeled in other languages additionally if foreign speaking employees are employed.
• 0760 - Critical Spaghetti in buffet table has hot and cold spots.
  When reheating food for placement into hot holding, all parts of it must be heated to 165 degrees F for 15 seconds before placement into hot holding at 130 F.
• 0830 - Critical Leftover veggies, spaghetti, etc from buffet stored in reach-in is not date marked.
  All PHF taken out of its origional container must be date marked and discarded after four days if held at 45 degree F or below, or seven days if held at 41 degrees F or below.
• 2260 - Critical Hose in laundry room is attached to hose bib without backflow device.
  Attached a backflow device to the hose bib prior to attaching hose.
• 3045 - Bathrooms not provided with employee handwashing signage.
  Obtain and post "Employee" handwashing signs at all hand sink locations. Employees must wash hands after using bathrooms.
• 3260 - Corrected During Inspection Hand lotions stored at waitress station.
  All personal items must be kept in an employee locker or employee break area.
• 3340 - Corrected During Inspection Critical Sanitizing agents stored on shelf with clean, ready to use pitchers
  Do not store any cleaning agents with any clean dishes, food stuffs, etc. Maintain seperate storage areas.

April 10, 2006 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3180 - Floor in the walk in freezer 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 15, 2003 (Routine)

Violations:

• 0220 - Critical The cook is drinking from an uncovered container in the food preparation area.
  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.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 3030 - No disposable towels were provided a the hand washing lavatory in either hand washing area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

March 31, 2003 (Follow-up)

Comments:
all violations from inspection of 3/17/03 have been corrected. Thank you

March 17, 2003 (Routine)

Violations:

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside refrigerators, inside ice machine
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: handles of refrigerators.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Critical The handwashing facility 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 boxes or other items preventing its use.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 0470 - Raw animal food storage,preparation, and holding conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0220 - Critical Employees shall not eat, drink, or smoke where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat, drink, or smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.