| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/09/07 |
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 brooms, dust pans preventing its use. |
Corrected |
| 2018/09/07 |
Risk Category 3 |
Routine |
Handwashing Cleanser - Availability |
Soap was not provided at the hand washing sink in the kitchen. |
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. |
Corrected |
| 2018/09/07 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Roast beef 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 |
| 2018/09/07 |
Risk Category 3 |
Routine |
Equipment and Utensils, Air-Drying Required |
Pans were found stacked while wet after cleaning and chemical sanitization. |
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. |
|
| 2018/09/07 |
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 |
| 2018/09/07 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) tomatoes 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 |
| 2018/09/07 |
Risk Category 3 |
Routine |
Temperature Measuring Devices - Ambient Air and Water |
The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the low boy prep unit is not easily readable. |
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. |
Corrected |
| 2018/09/07 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. Observed paper boats stored open to ceiling. |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2018/05/23 |
Risk Category 3 |
Routine |
Sanitizer - Criteria/Chemicals for Food Contact |
Scented bleach applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020. |
Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces |
Corrected |
| 2018/05/23 |
Risk Category 3 |
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 |
| 2018/05/23 |
Risk Category 3 |
Routine |
Ice Used as Exterior Coolant - Prohibited as Ingredient |
Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bottle of water stored in ice machine ice. |
Do not use of ice used as a cooling medium for food or beverages. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. |
Corrected |
| 2018/05/23 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
The employees are drinking from uncovered containers 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- |
|
| 2018/05/23 |
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 |
| 2018/05/23 |
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. |
|
| 2018/03/13 |
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 |
|
| 2018/03/13 |
Risk Category 3 |
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 |
|
| 2018/03/13 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food- Hot Holding |
Meatballs hot holding at improper temperatures. |
Ensure that time/temperature control for safety (TCS) foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. |
Corrected |
| 2018/03/13 |
Risk Category 3 |
Routine |
Equipment and Utensils - Before Use After Cleaning |
The food-contact surfaces of the following equipment were not observed sanitized: utensils at three compartment sink. |
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. |
Corrected |
| 2018/02/28 |
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 |
| 2018/02/28 |
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 |
| 2018/02/28 |
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 |
| 2018/02/28 |
Risk Category 3 |
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 |
| 2018/02/28 |
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. |
|
| 2018/02/28 |
Risk Category 3 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of toxic cleaners 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 |
| 2018/02/28 |
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 |
| 2018/02/28 |
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 |
|
| 2018/02/28 |
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. |
|
| 2018/02/28 |
Risk Category 3 |
Routine |
Indoor Areas - Surface Characteristics |
The indoor ceiling material located in restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent |
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent |
|
| 2018/02/28 |
Risk Category 3 |
Routine |
Handwashing Cleanser - Availability |
Soap was not provided at the hand washing sink in the kitchen. |
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. |
Corrected |
| 2018/02/28 |
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 |