| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/12 |
Risk Category 3 |
Other |
|
|
|
|
| 2018/09/21 |
Risk Category 3 |
Follow-up |
Physical Facilities - Cleaning Frequency and Restrictions |
The facility was 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 |
|
| 2018/09/21 |
Risk Category 3 |
Follow-up |
Non-Food Contact Surfaces |
The nonfood contact surface (exterior and interior) of the equipment (refrigeration units, dish machine, etc.) 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. |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surface (exterior and interior) of the equipment (refrigeration units, dish machine, etc.) 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. |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Cooling Methods |
The methods used for cooling were not adequate. Observed two (2) large to medium plastic containers of pasta being cooled in the walk-in refrigerator (WIR) the following manner: Both of the plastic containers had the lids on and the containers were stacke |
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitat |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Observed six (6) containers of spoiled/moldy strawberries being stored in the beer/food walk-in refrigerator (observed sheet pans of chicken wings being cooled near the spoiled food). |
Prevent cross contamination by holding damaged, spoiled, or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. CORRECTED BY: The Certified Food Manager voluntarily di |
Corrected |
| 2018/09/18 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
Observed open plastic cup of water with ice being stored with food on the storage rack in the prep 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-use |
Corrected |
| 2018/09/18 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
The facility was 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 |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Observed the floor drains under the mechanical dishmachine and the 3-vat sink were slow to drain and flush with the floor. |
Plumbing systems and components shall be maintained in good repair. Repair and maintain all plumbing components and fixtures. CORRECTED BY: The Certified Food Manager cleaned out the floor drains during this inspection and agreed to have a plumber inspect |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Backflow Prevention Device, Design Standard |
Observed a Y-connection at the mop sink which had two (2) hoses attached (one with a spray nozzle) There were no double check valve backflow prevention devices installed on the Y-connection at the mop sink. |
Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food (different meats and cut vegetables, tree nuts) in the bottom level of prep/make units, Walk-in Refrigerator (WIR), and prep areas . |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Cooling |
Observed angel hair pasta and penne pasta which was cooked and placed into the Walk-in Refrigerator (WIR) for cooling at 09:00 a.m. on 9/18/2018 have the following temperatures after 3:00 p.m. on 9/18/2018: Angel hair pasta was at 60 F, Penne pasta was at |
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 |
| 2018/09/18 |
Risk Category 3 |
Routine |
Warewashing Equipment, Cleaning Frequency |
The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit. |
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. |
|
| 2018/09/18 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
Observed an empty plastic pitcher being stored in the hand sink basin in the area near the prep/make units. |
Access to the handwashing facility identified above is to be available during all hours of operation. CORRECTED BY: The day back-of-the house manager voluntarily removed the plastic pitcher from the basin preventing its use. |
Corrected |
| 2018/09/18 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed soiled food containers being stored as clean on the clean storage shelves in the warewashing area. |
Clean and sanitize these surfaces for food contact. CORRECTED BY: The front-on-the-house manager voluntarily removed the soiled stack of food containers and had them rewashed/rinsed/sanitized. |
Corrected |
| 2018/09/18 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. Observed several wiping cloths being stored on prep table top areas, under counter shelves and directly on the floor. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2018/05/16 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the refrigeration units. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2018/05/16 |
Risk Category 3 |
Routine |
Cooling Methods |
The methods used for cooling were not adequate. |
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitat |
Corrected |
| 2018/05/16 |
Risk Category 3 |
Routine |
Backflow Prevention Device, Design Standard |
The backflow or backsiphonage prevention device installed on the 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. Provide double check valve with atmospheric vent for hose under pressure. |
Corrected |
| 2018/05/16 |
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: table mixer. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/01/29 |
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.(double check valve with atmospheric vent for hose under pressure) |
Corrected |
| 2018/01/29 |
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 |
|
| 2018/01/29 |
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 and mixer. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/01/29 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the low boy prep refrigerator. |
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. |
|
| 2017/10/11 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the lowboy units and the soup. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2017/10/11 |
Risk Category 3 |
Routine |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2017/10/11 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surface of the prep units/stove/etc 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. |
|
| 2017/10/11 |
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(inside of door and top area) 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. |
|
| 2017/10/11 |
Risk Category 3 |
Routine |
Backflow Prevention Device, Design Standard |
The backflow or backsiphonage prevention device installed on the mop sink hose 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. (double check valve when under constant pressure) |
Corrected |
| 2017/06/12 |
Risk Category 3 |
Routine |
Package Integrity |
Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) |
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. |
Corrected |
| 2017/06/12 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use (handle in salad/leafy greens). |
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 |
|
| 2017/06/12 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the pizza prep 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. |
|
| 2017/06/12 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside pizza prep refrigeration unit |
Clean and sanitize these surfaces for food contact. |
|
| 2017/02/10 |
Risk Category 3 |
Routine |
Reheating for Hot Holding |
The spinach artichoke dip was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. |
Rapidly reheat TCS food for hot holding to 165°F or above within 2 hours. |
Corrected |
| 2017/02/10 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Cold water faucet at handbasin in kitchen in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2017/02/10 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the low boy pizza prep refrigerator. |
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. |
Corrected |
| 2017/02/10 |
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 |
| 2017/02/10 |
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. (double check valve with atmospheric vent for hose under pressure) |
Corrected |