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10: 2280 The only hand washing sink in the kitchen is located in the back corner of the kitchen so that it is not convenient to the dish washing area or the front prep area. There is no hand sink for the upstairs bar area.
Corrective Actions: A handwashing sink shall be located:
1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
10: 3020 There was no hand soap supplied at the hand sink in the kitchen.
Corrective Actions: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected on Site: The manager refilled the soap dispenser at the hand sink.
13: 380 Fish fillets were found loose in the chest freezer without any packaging.
Corrective Actions: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
Corrected on Site: The fish that was not packaged got wrapped in plastic wrap.
15: 470 There was a cooked prime rib roast being stored under raw hamburger in the 2 door reach in.
Corrective Actions: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: Cooked ready-to-eat food.
Corrected on Site: The raw hamburger was moved to the bottom shelf of the cooler and the prime rib was moved up from the bottom shelf.
22: 0820 (A2) Cooked baked potatoes were left out a room temperature. Cooked chicken in the counter top refrigerator was 54°F.
Corrective Actions: A. Except during preparation, cooking, or cooling, or when time is used as the public health control time/temperature control for safety food shall be maintained: At 41°F or less.
Corrected on Site: The chicken and potatoes were discarded.
23: 830 A 4 quart container of slaw that had been made on Friday was not date marked.
Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or less for a maximum of seven days.
Corrected on Site: A use by date was added to the slaw.
33: 1450 The countertop refrigerator was 47°F.
Corrective Actions: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Part III (12VAC5-421-260 et seq.) of this chapter.
Corrected on Site: All TCS food was discarded and the refrigerator will be defrosted and checked for temperature before being reused.
47: 1080 The glass cooktop range at front of the kitchen has the glass top broken so that the jagged edges of the glass are exposed to potentially contaminate food.
Corrective Actions: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
49: 1770 (C) The electric range at the back for the kitchen has a build of of grease and needs to be cleaned.
Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
55: 3170 The wall behind the Dish machine has peeing paint.
Corrective Actions: The physical facilities shall be maintained in good repair.
56: 3080 The lighting intensity measured at the main cooking area under the hood was 10 foot candles, measured at the front prep area was 22 foot candles.
Corrective Actions: The light intensity shall be at least 50 foot candles (540 lux) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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| Description | Temperature | State of Food |
| Ham | 40 °F | Cold Holding |
| Cooked Green Beans | 40 °F | Cold Holding |
| Baked Potato | 38 °F | Cold Holding |
| Cooked Chicken Breast | 54 °F | Cold Holding |
| Slaw | 38 °F | Cold Holding |
| Foil Wrapped Baked Potato (not in cooler) | 70 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| ES-2000 | Chemical | 150 | Low Temp Dishwasher Sanitizer | Chlorine |
| Description | Temperature |
| Chest Freezer | 3 °F |
| Reach in Freezer | 8 °F |
| Chest Freezer | 4 °F |
| 2 Door Reach in | 41 °F |
| Reach in | 40 °F |
| Reach in | 41 °F |
| Reach in Freezer | 15 °F |