| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/04 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Plumbing in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2018/10/04 |
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: slicer. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/10/04 |
Risk Category 3 |
Routine |
Ready-to-Eat -TCS Food - Disposition |
The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not date marked. |
Discard the food at this time. Ensure all prepared RTE time/temperature control for safety (TCS) food is date marked if the food is to be held for more than 24 hours. The food shall be served, sold or discarded within 7 calendar days with the day of prepa |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Toxics - Presence and Use Restriction |
Unnecessary poisonous or toxic materials found in the food establishment. |
Remove unnecessary poisonous or toxic materials. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Premises - Maintaining Premises - Unnecessary Items and Litter |
Facility is storing unnecessary items to the operation or maintenance of the establishment. |
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Walls, floors and ceiling 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 |
|
| 2018/09/24 |
Risk Category 3 |
Routine |
Warewashing Equipment, Cleaning Frequency |
The compartment(s) or drainboards of the 3 compartment sink are heavily soiled. |
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours. |
|
| 2018/09/24 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
|
| 2018/09/24 |
Risk Category 3 |
Routine |
Temperature - Food Temperature Measuring Devices - Provided |
The person in charge 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. |
Corrected |
| 2018/09/24 |
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 |
Corrected |
| 2018/09/24 |
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 |
|
| 2018/09/24 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
TCS foods 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 |
| 2018/09/24 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
3 compartment sink faucet in poor repair. |
Repair and maintain all plumbing components and fixtures. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Toxics - Medicines, Restriction and Storage |
Medicines not necessary for the health of the employee is stored in the establishment |
Allow only those medicines that are necessary for the health of employees to be stored in the establishment. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Utensils, Temperature, and Pressure Devices - Good Repair and Calibration |
Cooking pot was observed in a state of repair and condition preventing effective maintenance and easy cleaning. |
Discard, replace or repair the cooking pot to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surface of the entire kitchen and equipment 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. |
|
| 2018/09/24 |
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. |
|
| 2018/09/24 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Hole in wall in kitchen. |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2018/09/24 |
Risk Category 3 |
Routine |
Ready-to-Eat -TCS Food - Disposition |
The prepared ready-to-eat (RTE) TCS foods in the refrigeration unit is not date marked. |
Discard the food at this time. Ensure all prepared RTE time/temperature control for safety (TCS) food is date marked if the food is to be held for more than 24 hours. The food shall be served, sold or discarded within 7 calendar days with the day of prepa |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the refridgerator. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the refridgerators. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/09/24 |
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 |
| 2018/09/24 |
Risk Category 3 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Typhoid fever (caused by Sa |
The permit holder must inform employees and conditional employees to report to the person in charge if they meet are suspected of causing, or being exposed to, a confirmed disease outbreak caused by Typhoid fever (caused by Salmonella Typhi), Salmonella ( |
Corrected |
| 2018/09/24 |
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 |
| 2018/09/24 |
Risk Category 3 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting requirements concerning information about their health and activities as they relate to diseases that are transmissible through food. |
The permit holder must inform employees and conditional employees that they are required to report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Typhoid fever (caused by Sal |
Corrected |
| 2018/09/24 |
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: slicer, mixer, can opener, utensils. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
First Aid Supplies, Storage |
First Aid Supplies are not labeled |
Label first aid supplies for employees of the food establishment |
Corrected |
| 2018/09/24 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) TCS foods in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2018/09/24 |
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 |
| 2018/05/15 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surfaces of the equipment have 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. |
|
| 2018/05/15 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Walls and ceiling fixtures in the food service 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 establ |
|
| 2018/05/15 |
Risk Category 3 |
Routine |
Hands - When to Wash |
A food employee failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hand |
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and dur |
Corrected |
| 2018/05/15 |
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 |
| 2018/05/15 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the refrigerator. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2018/05/15 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Walls not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2018/05/15 |
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 |
| 2018/05/15 |
Risk Category 3 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Typhoid fever (caused by Sa |
The permit holder must inform employees and conditional employees to report to the person in charge if they meet are suspected of causing, or being exposed to, a confirmed disease outbreak caused by Typhoid fever (caused by Salmonella Typhi), Salmonella ( |
Corrected |
| 2018/05/15 |
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 |
| 2018/05/15 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
TCS foods cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2018/05/15 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2018/05/15 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There were no temperature measuring devices located in the refrigerators. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/05/15 |
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- |
|
| 2018/05/15 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2018/05/15 |
Risk Category 3 |
Routine |
Cleaning Agents and Sanitizers, Availability |
Unscented bleach used to sanitize wares is not available. |
Provide unscented bleach used to sanitize wares during all hours of operation |
Corrected |
| 2018/05/15 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Unused or non-functioning equipment not removed from the premises. |
Remove any unused or non-functioning equipment from the premises. |
|
| 2018/05/15 |
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. |
|
| 2018/05/15 |
Risk Category 3 |
Routine |
Toilet Tissue - Availability/Toilets and Urinals |
Toilet tissue was not present at each toilet |
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand |
Corrected |
| 2018/01/25 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Unused or non-functioning equipment not removed from the premises. |
Remove any unused or non-functioning equipment from the premises. |
|
| 2018/01/25 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) TCS food in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2018/01/25 |
Risk Category 3 |
Routine |
Time as a Public Health Control |
Sliced pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. |
Discard time/temperature control for safety (TCS) food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour |
Corrected |
| 2018/01/25 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
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. |
Corrected |
| 2018/01/25 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the refrgeration unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/01/25 |
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. |
|
| 2018/01/25 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surfaces of the kitchen equipment have 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. |
|
| 2018/01/25 |
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: slicer. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/01/25 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surfaces: kitchen equipment. |
Maintain non-food-contact surfaces of equipment clean. |
|
| 2017/12/08 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/12/08 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Unused or non-functioning equipment not removed from the premises. |
Remove any unused or non-functioning equipment from the premises. |
|
| 2017/12/08 |
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 |
| 2017/12/08 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) TCS food in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/12/08 |
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. |
|
| 2017/12/08 |
Risk Category 3 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory in the restroom. |
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 |
| 2017/12/08 |
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 |
| 2017/12/08 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the refrigerators. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2017/12/08 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring devices located in the refrigerators. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/12/08 |
Risk Category 3 |
Routine |
Hair Restraints - Effectiveness |
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 lin |
|
| 2017/12/08 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Wall behind three compartment sink 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 |
|
| 2017/12/08 |
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: slicer. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2017/12/08 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
|
| 2017/12/08 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Plumbing (faucets) at sinks are in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2017/09/21 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Operator put cutting board in trash. |
Corrected |
| 2017/09/21 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Floors and walls in the kitchen 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 |
|
| 2017/06/14 |
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. Printed procedure and discussed with operator |
Corrected |
| 2017/02/13 |
Risk Category 3 |
Routine |
Hands - When to Wash |
A food employee failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hand |
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and dur |
Corrected |
| 2017/02/13 |
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- |
|
| 2017/02/13 |
Risk Category 3 |
Routine |
Hair Restraints - Effectiveness |
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 lin |
|
| 2017/02/13 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Temperature controlled foods in pizza prep refrigerator cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/02/13 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/02/13 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surfaces of the kitchen equipment have 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. |
|
| 2017/02/13 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Floor in the kitchen 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 |
|
| 2017/02/13 |
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 |
| 2017/02/13 |
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. |
|
| 2017/02/13 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/02/13 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
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. |
|
| 2017/02/13 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handwashing facility located at the kitchen 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 utensils preventing its use. |
Corrected |
| 2016/12/22 |
Risk Category 3 |
Routine |
Equipment and Utensils - Multiuse, Characteristics |
The food contact surface of the knife is not safe. (base and handle are wrapped in duct tape) |
Repair or replace the knife to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. |
Corrected |
| 2016/12/22 |
Risk Category 3 |
Routine |
Sponges, Use Limitation |
Sponges are being used to wipe down food contact surfaces. |
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. |
Corrected |
| 2016/12/22 |
Risk Category 3 |
Routine |
Single-Service and Single-Use Articles, Use Limitation |
Manufacturer containers were observed reused for the storage of food. |
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. |
|
| 2016/12/22 |
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: Interior of refrigeration units, food prep surfaces and various surfaces throughout the kitchen.. |
Clean and sanitize these surfaces for food contact. |
|
| 2016/12/22 |
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. |
|
| 2016/12/22 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surfaces: numerous surfaces throughout kitchen. |
Maintain non-food-contact surfaces of equipment clean. |
|
| 2016/12/22 |
Risk Category 3 |
Routine |
Food - Returned Food and Reservice of Food |
The chicken wings were offered for resale after being sold and in the possession of a consumer. |
Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmittin |
Corrected |
| 2016/12/22 |
Risk Category 3 |
Routine |
Responsibilities of Owner or Proprietor |
Absence of no-smoking signs or international no-smoking signs in non-smoking area. |
Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy |
Corrected |
| 2016/12/22 |
Risk Category 3 |
Routine |
Handwashing Cleanser - Availability |
Soap was not provided at the hand washing sink in the bathroom. |
Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. |
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