| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/08/29 |
Risk Category 3 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory in the employee rest-room. |
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 |
|
| 2018/08/29 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Cheese 54*F,buttermilk 63*F and egg wash 68*F were cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2018/08/29 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the walk-in freezer. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2018/02/12 |
Risk Category 3 |
Routine |
Thawing |
Improper methods used to thaw ROP fish. |
Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely subme |
|
| 2018/02/12 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
The raw and/or undercooked foods offered on the menu, menu board, table tent or brochure do not provide a disclosure statement. |
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods offered raw or undercooked and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items a |
Corrected |
| 2018/02/12 |
Risk Category 3 |
Routine |
Shellfish - Molluscan - Original Container |
The clams are not stored in their original container. |
Retain molluscan shellfish in its original container until preparation for service or immediately before a sale. |
|
| 2018/02/12 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
The employee 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- |
|
| 2018/02/12 |
Risk Category 3 |
Routine |
Food Storage Containers - Identified with Common Name of Food |
Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. |
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liqu |
|
| 2018/02/12 |
Risk Category 3 |
Routine |
Shellfish - Shellstock - Maintaining Identification |
Inadequate record keeping system of shellfish tags. |
Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. |
Corrected |
| 2018/02/12 |
Risk Category 3 |
Routine |
Records - Creation and Retention |
No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens; or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no |
Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish. |
Corrected |
| 2018/02/12 |
Risk Category 3 |
Routine |
Dressing Rooms - Using Dressing Rooms and Lockers |
Employees are not using the dressing rooms, designated area or lockers provided. |
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. |
|
| 2018/02/12 |
Risk Category 3 |
Routine |
Insect Control Devices - Design and Installation |
Insect control device is located over food storage shelf at the kitchen where dead insects may be impelled or fall. |
Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single |
Corrected |
| 2018/02/12 |
Risk Category 3 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of toxic chemicals are 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. |
Corrected |
| 2018/02/12 |
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. |
|
| 2018/02/12 |
Risk Category 3 |
Routine |
Backflow Prevention Device, When Required |
Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish wash station. |
Install an approved backflow prevention device or alter the length of the hose to provide the necessary airgap between the water supply and the flood rim level of the sink basin. The minimum allowable airgap is at least 2x the diameter of the water supply |
Corrected |
| 2017/08/08 |
Risk Category 3 |
Routine |
Food Storage Containers - Identified with Common Name of Food |
Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. |
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liqu |
|
| 2017/08/08 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Blue cheese 47*F and rice 48*F were cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/08/08 |
Risk Category 3 |
Routine |
HACCP Plans - When a HACCP Plan is Required-Shall have HACCP |
The establishment is conducting vacuum packaging process and has not submitted a properly prepared HACCP Plan to the Health Department for approval. |
Submit HACCP Plan to VA Health Department |
|
| 2017/08/08 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Salt and sugar rimmer in bar area was soiled. |
Clean and sanitize equipment . |
|
| 2017/08/08 |
Risk Category 3 |
Routine |
Cooling |
Observed marinara sauce not being adequately cooled to prevent the growth of harmful bacteria.Marinara sauce started cooling 11:30 AM and checked 3:00 PM 90*F and 117*F |
Cool time/temperature control for safety (TCS) food(s) from 135°Fto 41°F within a total of 6 hours and from 135°F to 70°F within 2 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major con |
Corrected |
| 2017/02/10 |
Risk Category 3 |
Routine |
Reduced Oxygen Packaging - Criteria |
The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Duck was packaged (ROP) without a HACCP in place prior to packaging. |
Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. |
Corrected |
| 2017/02/10 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Salmon 47*F was cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/02/10 |
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 |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
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