| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/03 |
Risk Category 3 |
Risk Factor |
|
|
|
|
| 2018/05/17 |
Risk Category 3 |
Routine |
Toilet Room Receptacle, Covered |
There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. |
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. |
|
| 2018/05/17 |
Risk Category 3 |
Routine |
Pests - Controlling Pests |
Harborage conditions exist. Drain flies are present in kitchen area. |
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. |
|
| 2018/05/17 |
Risk Category 3 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed dishes in sanitizer basin of three compartment sink with a sanitizer concentration of 0PPM. |
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Once the quat solution was on for a period of time, the solution was 200PPM. Informed PIC to make sure the sanitizer basin of the three comp |
Corrected |
| 2018/01/18 |
Risk Category 3 |
Routine |
Handwashing Signage/Handwashing Facilities |
A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Men's bathroom does not have an employee handwash sign. |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
Corrected |
| 2018/01/18 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2018/01/18 |
Risk Category 3 |
Routine |
Person in Charge |
Food employees are not informed of their responsibility to report to the person in charge information concerning their health and activities as they relate to diseases transmitted through food. |
The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food. |
Corrected |
| 2018/01/18 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |
| 2017/09/11 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2017/09/11 |
Risk Category 3 |
Routine |
Sanitizer - Criteria/Chemicals for Food Contact |
Quatenary ammonium applied to dishware does not meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 (too high/strong concentration). |
Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces |
Corrected |
| 2017/05/11 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Floors throughout kitchen (under equipment) 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 establ |
|
| 2017/05/11 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surface of the equipment for grilling and baking has accumulations of grime and debris. |
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. |
|
| 2017/01/19 |
Risk Category 3 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness |
The permit holder must inform employees and conditional employees to report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing |
Corrected |
| 2017/01/19 |
Risk Category 3 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory in the kitchen. |
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 |
Corrected |
| 2017/01/19 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Walls and floors 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 establ |
|
| 2017/01/19 |
Risk Category 3 |
Routine |
Responsibilities of Owner or Proprietor |
Absence of no-smoking signs or international no-smoking signs in non-smoking area. |
Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy |
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