| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/22 |
Risk Category 3 |
Follow-up |
|
|
|
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
The raw and/or undercooked foods (hamburgers, oysters, steaks, clams, etc) 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 asterisking (*) them to a footnote that states that the items a |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Plumbing connections under the 3-compartment sink are leaking into a catch pan. |
Plumbing systems and components shall be maintained in good repair. |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The grill prep/make unit was observed in a state of disrepair and damaged. The doors of the unit do not open and close properly. |
Repair the grill prep/make 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 grill prep/make unit, replace it w |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The Walk-in Freezer (WIF) was observed in a condition that prevents necessary maintenance and easy cleaning. Observed heavy ice build-up on the door, floor and evaporator unit inside the WIF. |
Repair the WIF 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 WIF, replace it with one that meets the specificati |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door gaskets to the Walk-in Refrigerator (WIR), Walk-in Freezer (WIF), Beverage Aire Reach-in Refrigerator (RIR), and the grill prep unit are in poor repair and/or torn. |
Repair or replace the door gaskets on the above mentioned equipment in accordance with the manufacturer's specifications. |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board(s) (the hand held or table top and the prep unit boards throughout 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. |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
The interior surfaces of the ice machine which is in contact with non-time/temperature control for safety (TCS) food (ice) were observed soiled. |
Clean the interior surfaces of the ice machine at any time when contamination may have occurred, or per manufacturer specifications. |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing sink in the bar 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 |
|
| 2018/10/02 |
Risk Category 3 |
Routine |
Handwashing Cleanser - Availability |
Soap was not provided at the hand sinks located in the bar area. |
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. |
|
| 2018/06/04 |
Risk Category 3 |
Follow-up |
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 (flour, cornstarch, sugar, etc.). |
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 |
|
| 2018/06/04 |
Risk Category 3 |
Follow-up |
Equipment - Good Repair and Proper Adjustment |
The door gaskets to the following equipment was observed in poor repair and/or torn: The Walk-in Refrigerator, the 2-door Beverage Aire Reach-in Refrigerator, Oyster lowboy, lowboy freezer unit. |
Repair or replace the door gasket in accordance with the manufacturer's specifications. |
|
| 2018/06/04 |
Risk Category 3 |
Follow-up |
Equipment - Cutting Surfaces |
The table top cutting board(s) throughout the kitchen area 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. |
|
| 2018/06/04 |
Risk Category 3 |
Follow-up |
Plumbing System Maintained in Good Repair |
The faucets of the 3-comparment sink and the mop sink are leaking. |
Plumbing systems and components shall be maintained in good repair. |
|
| 2018/06/04 |
Risk Category 3 |
Follow-up |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. Observed wiping cloths being stored on top of the prep tables and refrigeration units. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Cooling, Heating, and Holding Capacities |
The fish station prep/make refrigeration unit is not maintaining time/temperature control for safety (TCS) foods at 41°F or below. The ambient air temperature of the unit was at 52 F. Foods inside the unit: Fish 48 F, Shrimp 48 F, Milk wash 51 F, Ruben r |
Repair or replace the fish station prep/make lowboy unit to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
The following food product was cold holding at improper temperatures in the fish prep/make refrigeration unit: Fish 48 F, Milk wash 51 F, Ruben roll 55 F, Shrimp 48 F. The ambient air temperature of the unit was at 52 F. |
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 BY: The manager on duty voluntarily discarded the food items inside the unit. |
Corrected |
| 2018/06/01 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Observed unprotected foods in the lowboy freezer unit. Observed a container of cut lettuce sitting directly on top of unprotected shredded lettuce in the salad make/prep unit. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. Observed wiping cloths being stored on top of the prep tables and refrigeration units. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
Raw and/or undercooked foods (oysters, hamburger, salmon) are offered on the menu without proper disclosure. |
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 asterisking (*) them to a footnote that states that the items a |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
The faucets of the 3-comparment sink and the mop sink are leaking. |
Plumbing systems and components shall be maintained in good repair. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door gaskets to the following equipment was observed in poor repair and/or torn: The Walk-in Refrigerator, the 2-door Beverage Aire Reach-in Refrigerator, Oyster lowboy, lowboy freezer unit. |
Repair or replace the door gasket in accordance with the manufacturer's specifications. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The table top cutting board(s) throughout the kitchen area 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. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Chlorine sanitizing solution used was not at an acceptable concentration. The kitchen's mechanical dish machine had a Chlorine concentration of <50 ppm when tested. |
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all |
Corrected |
| 2018/06/01 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Interior surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the interior surfaces of ice machine at any time when contamination may have occurred, or per manufacturer specifications. |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Dressing Areas and Lockers - Designation |
Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed a bottle of Vitamin C on the prep table shelf. |
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions |
|
| 2018/06/01 |
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 (flour, cornstarch, sugar, etc.). |
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 |
|
| 2018/01/31 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Toxic chemicals stored with food and utensils |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
Corrected |
| 2018/01/31 |
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 proper 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 |
| 2018/01/31 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
The following utensils were observed soiled to sight and touch: soup ladles. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/01/31 |
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 |
|
| 2018/01/31 |
Risk Category 3 |
Routine |
Sanitizing Solutions, Testing Devices |
There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. |
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
Corrected |
| 2018/01/31 |
Risk Category 3 |
Routine |
Backflow Prevention Device, When Required |
A backflow prevention device or airgap not provided on a hose bibb (threaded faucet) at two way valve at mop sink as required by law. |
Provide a backflow prevention device or airgap on hose bibbs as required by law.. |
Corrected |
| 2017/10/19 |
Risk Category 3 |
Routine |
Backflow Prevention Device, When Required |
A backflow prevention device or airgap not provided on a hose bibb (threaded faucet) at mop sink as required by law. (Need one on the end of the hose because of the split valve) |
Provide a backflow prevention device or airgap on hose bibbs as required by law.. |
Corrected |
| 2017/10/19 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the Ice Machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of Ice Machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2017/10/19 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents. |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2017/10/19 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board(s) along the cook line 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. |
|
| 2017/10/19 |
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. |
|
| 2017/10/19 |
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 |
| 2017/10/19 |
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. |
Clean and sanitize these surfaces for food contact. |
|
| 2017/10/19 |
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 |
|
| 2017/10/19 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Doors on prep unit on cook line was observed in a state of disrepair and damaged. |
Repair the unit doors 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 unit doors, replace it with one that meets t |
|
| 2017/10/19 |
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. |
|
| 2017/10/19 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
TCS foods in walk-in are 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 |
| 2017/10/19 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in two prep units. |
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. |
|
| 2017/06/20 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the lowboy prep unit in service area. |
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. |
|
| 2017/06/20 |
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: blade on can opener |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2017/06/20 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door gasket to the two door refrigeration unit is in poor repair. |
Repair or replace the door gasket in accordance with the manufacturer's specifications. |
|
| 2017/06/20 |
Risk Category 3 |
Routine |
Pests-Controlling Pests |
Current devices installed are not operating and additional devices are needed to control pests |
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Contact pest control servicer for device repairs and to receive additi |
Corrected |
| 2017/06/20 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Broken floor tile near fryer and dusty ceiling tiles/vents over cookline is not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/06/20 |
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 (bar sink-switch from other sink not in use) |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
|
| 2017/06/20 |
Risk Category 3 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory in the handsink (back of kitchen in prep 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 |
Corrected |
| 2017/06/20 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Fish (in lowboy prep-shrimp & tilapia) and chicken in first prep unit 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 |
| 2017/06/20 |
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 (white containers w/lids). |
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 |
|
| 2017/02/22 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
The employee in the kitchen prep area 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- |
Corrected |
| 2017/02/22 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Stainless steel polish stored on ice machine |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
Corrected |
| 2017/02/22 |
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 |
|
| 2017/02/22 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
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 |
Corrected |
| 2017/02/22 |
Risk Category 3 |
Routine |
Backflow Prevention Device, Design Standard |
The backflow or backsiphonage prevention device installed on the mop sink is not installed as required by the Virginia Statewide Uniform Building Code. |
Provide an approved backflow or backsiphonage device for the specific application and maintain as necessary to prevent contamination of the drinking water system. (provide backflow preventer on water outlet of split faucet) |
Corrected |
| 2017/02/22 |
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 proper 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 |
| 2017/02/22 |
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. |
|