| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/11/02 |
Risk Category 2 |
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. |
Body fluid cleanup handout given to PIC. Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |
| 2018/11/02 |
Risk Category 2 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Food stored on the floor or food stored less than 6" above the floor. Observed food boxes on floor of walk-in freezer. |
PIC moved all boxes off the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters. |
Corrected |
| 2018/11/02 |
Risk Category 2 |
Routine |
Utensils - In-Use - Between-Use Storage |
Dispensing utensils improperly stored between uses. Observed ice scoop laying in ice. |
PIC corrected ice scoop storage (handle no longer laying in ice). Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temp |
Corrected |
| 2018/11/02 |
Risk Category 2 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. Observed take-out boxes and food boats open to ceiling. |
PIC flipped all single service items over. Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2018/11/02 |
Risk Category 2 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) tomatoes, deli meats in the refrigeration unit is not properly dated for disposition. |
PIC marked all prepared foods with the date they were made. 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 shal |
Corrected |
| 2018/06/12 |
Risk Category 2 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2018/06/12 |
Risk Category 2 |
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 |
| 2018/06/12 |
Risk Category 2 |
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 |
| 2018/06/12 |
Risk Category 2 |
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. |
|
| 2018/06/12 |
Risk Category 2 |
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 |
| 2018/06/12 |
Risk Category 2 |
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 |
| 2018/06/12 |
Risk Category 2 |
Routine |
Cleaning of Plumbing Fixtures |
Handwashing facilities are unclean and not maintained |
Keep handwashing facilities clean and maintained to encourage proper handwashing. |
|
| 2018/06/12 |
Risk Category 2 |
Routine |
Backflow Prevention Device, Design Standard |
The backflow or backsiphonage prevention device installed on the Y valve at mop sink is not constructed 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. |
Corrected |
| 2018/06/12 |
Risk Category 2 |
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 |
| 2018/06/12 |
Risk Category 2 |
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 |
| 2018/06/12 |
Risk Category 2 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink in service area is being used for storing items.. |
Use handwash sink only for handwashing. |
Corrected |
| 2018/06/12 |
Risk Category 2 |
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 table preventing its use. |
Corrected |
| 2018/06/12 |
Risk Category 2 |
Routine |
Toxics - Identifying Information, Manufacturer's Label |
Original containers of bleach does not have a legible manufacturer label |
Provide manufacturer's label on containers of toxic chemicals that are legible. The accidental contamination of food or food-contact surfaces can cause serious illness. |
Corrected |
| 2018/06/12 |
Risk Category 2 |
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. |
|
| 2018/01/25 |
Risk Category 2 |
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 QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
|
| 2018/01/25 |
Risk Category 2 |
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 |
| 2018/01/25 |
Risk Category 2 |
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 |
|
| 2018/01/25 |
Risk Category 2 |
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 |
|
| 2018/01/25 |
Risk Category 2 |
Routine |
Eating, Drinking, or Using Tobacco |
In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. |
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 |
Corrected |
| 2018/01/25 |
Risk Category 2 |
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. |
|
| 2018/01/25 |
Risk Category 2 |
Routine |
Dressing Rooms - Using Dressing Rooms and Lockers |
Employees are not using the designated area or lockers provided to store their personal items. |
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. |
|
| 2018/01/25 |
Risk Category 2 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2017/07/24 |
Risk Category 2 |
Routine |
Cooling, Heating, and Holding Capacities |
Low boy prep unit is not maintaining time/temperature control for safety (TCS) foods at 41°F or below. |
Repair or replace the low boy prep 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. |
Corrected |
| 2017/07/24 |
Risk Category 2 |
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. |
|
| 2017/07/24 |
Risk Category 2 |
Routine |
Prohibitions - Single Service |
Single-service or single-use items found stored under sink. |
Discontinue storage of clean equipment and utensils in a location subject to contamination. |
|
| 2017/07/24 |
Risk Category 2 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Several food items in display cook line unit 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 |
| 2017/07/24 |
Risk Category 2 |
Routine |
Jewelry - Prohibition |
Observed employees wearing jewelry (bracelet) on their arms and hands while preparing food. |
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. |
|
| 2017/07/24 |
Risk Category 2 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Clean pans were not observed stored in a position to allow air-drying. |
Store pans in a self-draining position that allows air-drying. |
|
| 2017/07/24 |
Risk Category 2 |
Routine |
Eating, Drinking, or Using Tobacco |
In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils; on prep-table. |
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 |
|
| 2017/05/31 |
Risk Category 2 |
Routine |
Jewelry - Prohibition |
Observed employees wearing jewelry on their arms and hands while preparing food. |
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. |
|
| 2017/05/31 |
Risk Category 2 |
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. |
Corrected |