Nick's Pig-N-Chicken - Inspection Report
Inspection Information:
| Facility Type: | Fast Food Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 01, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
Violations:
No violations were found during the inspection
Comments:
One proposed food supplier has not submitted documentation it is an "approved source." Person in Charge (PIC) has been instructed and has agreed not to purchase any potentially hazardous food from this particular company until or unless documentation has been provided to both the PIC and the Environmental Health Specialist (EHS). Issue foodservice permit. Contact the EHS with any questions or concerns: 540-857-7807.
Inspection Information: Definition of critical and non critical violations Violations: Inspection Information: Definition of critical and non critical violations Violations: Comments: Gee - you don't think a sushi chef should KNOW HOW TO SAFELY HANDLE RAW ITEMS DO YOU?? Inspection Information: Definition of critical and non critical violations Violations: Comments: Inspection Information: Definition of critical and non critical violations Violations: Comments: Inspection Information: Definition of critical and non critical violations Violations: Comments: Inspection Information: Definition of critical and non critical violations Violations: Comments: Inspection Information: Definition of critical and non critical violations Violations: Comments: Inspection Information: Definition of critical and non critical violations Violations: Comments: Inspection Information: Definition of critical and non critical violations Violations: Comments: The following hazard(s) have been corrected since the last inspection. Ok - the point of all that? Did you see any mention of Rodents, except in passing? I certainly saw nothing.. and the VDH has a responsibility to publish each and every item they find. Were the mice in the Market Building? I do not doubt it - there are mice all over this city, you can see them crossing the streets if your up early enough in the morning. Were these mice "Just discovered?" You tell me...Zorba Restaurant - Inspection Report
Facility Type: Fast Food Restaurant Inspection type: Follow-up Inspection date: August 18, 2008 Number of critical violations: 10 Number of non-critical violations: 7
A summary of the violations found during the inspection are listed below.Code Observation / Corrective Action 0080 Critical Owner, when asked about which employee illnesses must be reported to the owner and to the health department, stated flu and hepatitis C. Previously, on multiple occasions, the Environmental Health Specialist (EHS) discussed employee health policy requirements with the owner and provided several hand-outs. Owner could not recall the required information and stated the hand-outs were not stored in the restaurant. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. EHS provided the owner with additional hand-outs. Owner agreed to implement the employee health policy.0160 Critical Repeat Observed the owner handling money while wearing single-use gloves. Owner did not wash hands or change gloves before resuming food handling / preparation. Observed owner change soiled single-use gloves during the inspection. Owner did not wash hands before donning a new pair of single-use gloves.
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 during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.0220 Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed a styrafoam cup filled with a liquid (coffee) stored on top of one of the reach in refrigerator units. Observed the core of a piece of fruit (appeared to be a pear) with visible teeth marks stored directly on top of a food preparation counter (next to the prep unit).
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 articles. Employees shall not in the food preparation areas.0450 Critical Repeat Observed an employee wearing one single-use glove while slicing pita bread. Employee held the knife in the gloved hand and held the pita bread in the ungloved hand. Later observed the employee prepare a pita sandwich with both the gloved and ungloved hand.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.0470 Critical Repeat Observed an uncovered plastic container of raw chicken stored above a container of feta cheese in water in the reach in cooler next to the prep unit. The uncovered container of chicken was observed partially covered with a plastic grocery bag which was visibly soiled with raw chicken juices / liquids on the exterior of the bag.
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.0550 Dispensing utensils improperly stored between uses. Observed a metal dispensing spoon stored in room temperature water with grease / food matter.
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 potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.0570 Wiping cloths improperly used. Dry towels used to clear food spills / wipe food trays also observed used to clean the food preparation counters. Towels were observed extremely soiled with food matter.
Ensure cloths used for wiping food spills are not used for any other purpose.0790 Improper methods used to thaw raw tuna steaks and raw hamburger. Observed two rolls of frozen raw hamburger stored at room temperature in a plastic bucket to thaw. Observed a plastic bucket full of raw tuna steaks thawing in room temperature water. Observed the tuna steaks at the following temperatures: 57.6 F, 52.2 F. Tuna steaks were later placed in a refrigeration unit (inside the container filled with water).
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process0800 Critical Diced Tomatoes and Prepared Salsa noted not being adequately cooled to prevent the growth of harmful bacteria. Observed the following food temperatures: Diced Tomatoes (57.0 F) (45.5 F); Prepared Salsa (45.2 F); (55.1 F). Food employee stated the tomatoes and salsa were prepared at approximately 10:30 AM -- 4.5 hours before the time of inspection.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.0820 A 2 Critical Repeat Potentially hazardous food items observed cold holding at improper temperatures in the metal reach in cooler by the prep unit. Observed the following food items cold holding improperly: Feta Cheese in Water (47.4 F); Raw Chicken (43.8 F).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.0830 Critical Repeat Observed no prepared ready-to-eat foods in any refrigeration unit not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.0850 Critical Repeat Gyros roll, sliced gyros (stored at room temperature), prepared tomato sauce (stored at room temperature), and prepared fava beans (stored at room temperature) 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 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 cook-serve or serve by time. Owner was able to produce some sheets with times noted. However, the last time noted for the gyros was 8/2/2008.1150 Repeat The nonfood contact surfaces of the rusted metal shelves used for dry storage and in the refrigeration unit are not designed or constructed to be easily cleanable.
Replace rusted shelves with other shelves that are smooth and easily cleanable.1770 A Critical Repeat The following utensils were observed soiled to sight and touch: metal meat tenderizer, knives, tongs, etc. Additionally observed food storage containers (on shelves) soiled to sight and touch.
Clean and sanitize these surfaces for food contact.1800 Repeat The nonfood contact surfaces of the floors, walls, ceilings, and inside of refrigeration / freezer units are in need of cleaning. Observed soil / dried food matter on the floors, walls, and inside of refrigeration / freezer units. Observed dripping grease from the ceiling tiles in the kitchen (above bread).
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.2790 Repeat The indoor wall material located at the left side of the three compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Observed tiles missing and a section of exposed, unfinished wood along wall. Upstairs carpeted area with dry storage and refrigerator / freezer storage does not meet the standard of smooth, durable / easily cleanable, and nonabsorbent.
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Replace the upstairs carpeted area with a smooth and easily cleanable floor material or discontinue use of the area for storage.2890 Repeat Fluorescent light bulbs in the food booth area area missing end caps for the plastic shielding device. Plastic shielding device does not cover the entire length of the light bulbs and does not have end caps.
Purchase end caps for the light shielding devices.Tokyo Express - Inspection Report
Facility Type: Carry Out Food Service Only Inspection type: Critical Procedures Inspection date: June 02, 2008 Number of critical violations: 1 Number of non-critical violations: 0
A summary of the violations found during the inspection are listed below.Code Observation / Corrective Action 0450 Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed the sushi chef handling and slicing raw fish at the sushi bar (and placing raw fish in the sushi display case) with bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
The above violation was noted during an observation period of the sushi chef / owner from the general seating area. A full, routine inspection was not conducted during this time. A follow-up inspection will be conducted to monitor the correction of any critical violations.Hong Kong Restaurant - Inspection Report
Facility Type: Fast Food Restaurant Inspection type: Routine Inspection date: April 16, 2008 Number of critical violations: 0 Number of non-critical violations: 0
No violations were found during the inspection
Three Compartment Sink set up correctly. Observed 100 ppm chlorine in the sanitize basin. New freezer purchased. Freezer will be used for cooling rice and chicken. Chicken broth is now made daily. Half of the broth is kept hot on the stove (above 135 F). The other half of the broth is stored at room temperature with a Time noted in the kitchen. All containers of cooked broth, chicken, etc. stored at room temperature are now marked with a time and are kept at room temperature no longer than 4 hours. New containers for food items have been purchased to replace the old, noncleanable containers. Sanitation has improved. Kitchen and coolers have been cleaned. Follow-up inspection will be conducted to monitor cooling processes at a later date.New York Subs - Inspection Report
Facility Type: Carry Out Food Service Only Inspection type: Routine Inspection date: April 01, 2008 Number of critical violations: 0 Number of non-critical violations: 0
No violations were found during the inspection
Person in Charge (PIC) advised Time as a Public Health Control is used for the meat stored at room temperature during the lunch rush. PIC advised the time is noted once the meat is removed from the refrigerator and that the meat is not held at room temperature more than 4 hours. The last box of meat stored at room temperature during lunch is used (within 4 hours) and then after lunch, the meat is stored in the Prep Unit -- with employees removing meat from cooler to the grill-top for each order during the slower periods. Discussed employee health policy requirements with the PIC. Previously provided hand-outs to the PIC about employee health policy. Policy must be implemented effective today, April 1, 2008. Re-printed information. PIC has agreed to post the health policy information in the kitchen for employees to read. Each foodservice employee should be able to: 1. Be able to discuss the policy from memory OR 2. Be able to point to, or locate, a written employee health policy. PIC advised bleach is used as a sanitizer and that dishes are washed, rinsed, and sanitized in the three compartment sink. Advised PIC not to store food containers on top of one another (where the bottom of the food container is touching the top of the food in the bottom container). Discussed the new proposed inspection form with the PIC and discussed the "approved sources" and "supervision" sections. Contact the EHS with any additional questions or concerns: 540-857-7807.Burger In The Square - Inspection Report
Facility Type: Fast Food Restaurant Inspection type: Routine Inspection date: May 28, 2008 Number of critical violations: 1 Number of non-critical violations: 0
A summary of the violations found during the inspection are listed below.Code Observation / Corrective Action 1770 A Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of cooler used for ice storage (ice is used in drinks).
Clean and sanitize these surfaces for food contact. Cooler must be cleaned and sanitized daily.
All foods must be reheated to 165 F or above within 2 hours. After reheating, food may be held hot at 135 F or above. Monitor the reheat / hot holding temperatures for the chili and nacho cheese. These food items are very thick and can be difficult to reheat / hot hold properly. Observed a heavily scored plastic cutting board in the upstairs food preparation area. Person in Charge (PIC) has a brand new cutting board and has agreed to throw away the old cutting board as it can not be effectively cleaned and sanitized. Invert all plastic silverware so the handle side is up -- preventing contamination with the food contact surface. Thermometers were observed missing in several refrigeration / freezer units in the restaurant. PIC advised he has additional thermometers and will replace any missing thermometers. Consumer Advisory for raw hamburger has been added to the menu board. Please note that having the Consumer Advisory for the raw beef now means that raw ground beef is a ready-to-eat food and there is to be no barehand contact with either the raw meat or the cooked product. Employee health policy information has been posted in the food preparation area.Chico's Big Lick Pizza - Inspection Report
Facility Type: Fast Food Restaurant Inspection type: Routine Inspection date: December 17, 2007 Number of critical violations: 2 Number of non-critical violations: 1
A summary of the violations found during the inspection are listed below.Code Observation / Corrective Action 0830 Critical The prepared ready-to-eat (RTE) containers of spaghetti sauce, opened container of ricotta cheese, container of garlic/oil mixture, etc. in the refrigeration units are not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.1510 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.3360 Critical Pesticides are not being applied by a certified applicator. Observed an open container of D-Con and Boric Acid Roach Powder stored on a shelf with cleaned food containers, utensils, and clean linenes.
Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Remove all pest control chemicals from the restaurant.
Previously provided the Person in Charge (PIC) with a summary of food code changes. Provided an additional copy of this document to the PIC on this date during inspection. An employee health policy must be in place by April 1, 2008. An example of a written employee health policy was previously provided to the PIC. Provided an additional copy on this date. Policy may be oral or written. Example is from the 2005 FDA Food Code. Contact EHS with any additional questions or concerns: 540-857-7807.Nuts and Sweet Things - Inspection Report
Facility Type: Carry Out Food Service Only Inspection type: Routine Inspection date: March 28, 2008 Number of critical violations: 0 Number of non-critical violations: 0
No violations were found during the inspection
Discussed employee health policy and provided hand-outs to the owners. Policy must be in place by April 1, 2008. Provided owners with a four page summary of food code changes.Paradiso Cuban Restaurant - Inspection Report
Facility Type: Full Service Restaurant Inspection type: Routine Inspection date: May 27, 2008 Number of critical violations: 3 Number of non-critical violations: 1
A summary of the violations found during the inspection are listed below.Code Observation / Corrective Action 0610 Observed uncovered food containers in the refrigerator. Food items were uncovered and stored directly on top of each other (bottom of bowl in contact with food).
Cover all containers of food in the refrigerator.0760 Critical The white rice, yellow rice, and rice with black beans were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. PIC advised rice was reheated in the microwave. However, temperatures taken were below 165 F.
Rapidly reheat food for hot holding to 165°F or above within 2 hours.0820 A 2 Corrected During Inspection Critical Prepared sandwiches cold holding at improper temperatures (stored at room temperature during lunch). Observed a large container of chopped fresh garlic and oil stored at room temperature. Corrected during inspection.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in Charge (PIC) implemented Time as a Public Health Control for sandwiches stored at room temperature. PIC moved the garlic and oil mixture to the refrigerator. PIC advised this item is infrequently used and will be kept in the refrigerator at all times.0830 Critical Repeat The prepared ready-to-eat (RTE) food items (cooked rice, cooked chicken, cooked pork, etc.) in the refrigeration unit are not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Contact the Environmental Health Specialist (EHS) with any questions or concerns: 540-857-7807.Tavern on the Market - Inspection Report
Facility Type: Full Service Restaurant Inspection type: Follow-up Inspection date: July 18, 2008 Number of critical violations: 2 Number of non-critical violations: 7
A summary of the violations found during the inspection are listed below.Code Observation / Corrective Action 0220 Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered drink cup with liquid on the food prep table in the dishwashing area (and above a box of uncovered single-service items). Observed an empty candy bar wrapper on top of a speed rack (with food items) in the Walk In Refrigerator.
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 articles. Employees should not eat in areas where contamination of food, equipment, single-use and single-service items may result.0610 Food stored on the floor or food stored less than 6" above the floor. Observed multiple boxes and containers of food items stored on the floor in the Walk In Refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.0620 Food stored under other sources of contamination. Food Establishment uses a basement area for the storage of food, drinks, and other items. Basement area has areas where paint is peeling and chipping, which can cause contamination. Basement area also has an open sump pump which could cause contamation if it were to overflow. Area around the sump pump is wet, appearing as though it recently overflowed.
Relocate food storage to an approved area until the source of contamination is eliminated or removed.1800 Repeat The nonfood contact surface of the floors and walls have accumulations of grime and debris. There is visible dried meat matter in the dishwashing room (behind the meat slicer) attached to the walls. Floors are not clean behind pieces of equipment and in corners.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Remove items from the floor (like the multiple bottles of cleaners behind the three compartment sink) so employees may clean the area. Remove the dried meat matter from the walls.2810 Repeat Wall Tiles in the Dish Washing Area need to be painted with a washable paint so the area is smooth and easily cleanable. Wall tiles were previously painted over. However, paint is in the process of peeling and is no longer easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. Replace missing and /or broken tiles along the wall surface. Floor must be replaced or repaired in areas where it is no longer a smooth and easily cleanable surface. Repair cove molding.2930 Outer opening of the food establishment is not protected against entry of insects and rodents. Door to the outside was observed open.
Keep doors to the outside closed to prevent flies from entering food preparation areas.3030 Automatic paper towel dispensor is not working properly. No paper towels were dispensed.
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 employees to drying their hands on their clothing or other unclean materials3270 Harborage conditions exist. Floors and walls must be clean. Multiple harborage conditions exist in the basement area. Employees are leaving the doors open to the outside, and as a result flies are entering the food preparation areas.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.3340 Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed several bottles of cleaning chemicals stored next to uncovered coffee filters and uncovered to-go containers.
Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
None0820 A 2 Observed the following food items cold holding improperly in the Walk In Refrigerator and the Under Counter Reach-In Cooler (Under Grill). Observed the following food items cold holding improperly in the Walk In Refrigerator: Cooked Noodles (46.1 F); Sliced Tomatoes (46.1 F); Sliced Roast Beef (45.4 F); Raw Hamburger (50.1 F); Cooked Rice (45.9 F); Prepared Salsa (44.7 F); Prepared Alfredo Sauce (44.7 F); Sliced Turkey (45.2 F). Observed the following food items cold holding improperly in the Under Counter Refrigeration Unit: Cooked Chicken (44.5 F); Cooked Sausages (46.5 F); Raw Steak Meat for Sandwiches (47.9 F). 1450 Walk In Refrigerator and the Under Counter Refrigeration Unit are not cold holding properly. Majority of potentially hazardous food items are stored in the above units. 2350 ii Kitchen / food preparation hand sink is in poor repair. The handle for the cold water at the hand sink is missing. The water, when allowed to run for an extended period of time, becomes very hot, which may become a hindrance to proper hand washing.
