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1: 0060 (1) (2) (3a, d-p) Observed that provided equipment was not properly operated, maintained, and cleaned.
Corrective Actions: The PIC should ensure that kitchen equipment is being properly operated, maintained, and cleaned. EHS informed PIC that they must use proper methods of sanitation, operation, and maintenance.
1: 0070 (1-14) & (16)) Observed that food service employees were not rapidly cooling temperature-controlled food items (chicken wings) meant to be held for more than four hours.
Corrective Actions: The PIC is tasked with overseeing employees and ensuring that proper cooling methods are being used. EHS informed PIC that they must ensure employees are using proper cooling methods.
3: 0070 (15) Observed no written procedures for the reporting of foodborne illness maintained as a document signed by employees.
Corrective Actions: Establishments are required to maintain a record of the foodborne illness reporting requirements signed by employees. EHS informed PIC that they must implement a signed document detailing the reporting requirements.
3: 0060 (3b, c, q) Observed that the PIC was not knowledgeable about the illness reporting requirements.
Corrective Actions: All PICs should be knowledgeable about the reporting requirements for foodborne illness. EHS informed PIC that they are required to have a system in place for employees to report illnesses.
3: 0080 (A) (C) Observed that employees are not aware of the reporting procedures for the big six foodborne illness.
Corrective Actions: All employees should be knowledgeable about the reporting requirements for foodborne illness. EHS informed PIC that employees of the establishment should be knowledgeable about reporting requirements.
4: 100 Observed that the establishment did not have any procedure for restriction and exclusion.
Corrective Actions: All establishments should have a procedure in place for restriction and exclusion. EHS informed PIC that they must implement a method for restricting and excluding employees.
10: 3030 Observed that there was not any hand drying provision available at the hand sinks located: in the kitchen and in the bar area.
Corrective Actions: A hand drying provision should be available at all times during service. EHS informed PIC that they must place a hand drying provision at the hand sinks.
10: 2310 Observed that the kitchen handwash sink was blocked by the prep table.
Corrective Actions: All handwash sinks are required to be easily accessible. EHS informed PIC that they must move the prep table to ensure that the hand sink is easily accessible.
13: 260 Observed that they mushrooms inside of the kitchen walk-in had the presence of a mold-like substance.
Corrective Actions: All food is required to be maintained safe and unadulterated. EHS informed PIC that it should be voluntarily discarded.
15: 470 Observed that food is unwrapped/uncovered inside of the kitchen walk-in cooler and walk-in cooler outside.
Corrective Actions: All food is required to be covered or wrapped when stored. EHS informed PIC that food must be stored properly.
16: 1780 Observed that the ice machine interior was soiled with the proliferation of a mold-like substance and other debris.
Corrective Actions: Ice machine baffles and interior must be cleaned and sanitized at the proper frequency to prevent the proliferation of mold-like substances and debris. EHS informed PIC that they must clean and sanitize the inside of the ice machine.
16: 1770 (A) Observed that the food contact surfaces of equipment were not clean to sight or touch.
Corrective Actions: All food contact surfaces of equipment are required to be maintained clean to sight and touch. EHS informed PIC that they must clean the food contact surfaces of equipment.
17: 940 Observed that the raw chicken breast on the floor of the walk-in cooler was not discarded.
Corrective Actions: All adulterated and unsafe food must be discarded. EHS informed PIC that they must discard of the unsafe chicken breast.
18: 0725 (6) Observed that establishment is using non-continuous cooking procedures without written health department approval.
Corrective Actions: Non-continuous cooking procedures are required to be approved by the health department. EHS informed PIC that they must complete paperwork detailing their procedure for non-continuous cooking.
18: 0725 (1)(2)(3)(4)(5) Observed that the par-cooked chicken wings are not being properly cooled inside of the reach-in cooler.
Corrective Actions: All food products that are par-cooked must be cooled using a proper method. EHS informed PIC that they must use an approved cooling method.
20: 800 Observed that chicken wings prepared the prior night were 44 degrees Fahrenheit at the time of inspection. Observed that chicken wings prepared on the day of inspection were placed in refrigeration at 145 degrees Fahrenheit from that morning.
Corrective Actions: All TCS food is required to be cooled properly. EHS informed PIC that they must properly cool chicken wings.
22: 0820 (A2) Observed that chicken wings placed in the reach-in cooler were at 44 degrees Fahrenheit prepared from the previous night.
Corrective Actions: All food is required to be held at proper cold-holding temperatures of 41 degrees Fahrenheit or below. EHS informed PIC who voluntarily discarded the affected items.
23: 830 Observed that food items inside of the kitchen walk-in cooler and the outdoor walk-in cooler did not have proper date marking.
Corrective Actions: All RTE/TCS food is required to have date marking. EHS informed PIC that they must date mark all RTE/TCS food.
33: 810 Observed chicken wings inside of the reach-in cooler are not properly cooling down. The Chicken wings prepared on 4/24/2024 were at 43-44 degrees.
Corrective Actions: PIC voluntarily discarded chicken wings from the reach-in cooler
36: 1510 Kitchen manager could not provide a food temperature measuring device.
Corrective Actions: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
36: 1320 (A-D) Observed no ambient thermometer inside the lowboy cooler and 2 walk-in coolers.
Corrective Actions: 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.
37: 480 Observed food containers and sauce bottles are not properly labeled with common name for identifier
Corrective Actions: Food packaged in a food establishment shall be labeled as specified in law.
38: 3270 (3) Observed numerous fruit flies present in the bar area of the establishment.
Corrective Actions: PIC must use methods, if pests are found, such as trapping devices or other means of pest control as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450 and by eliminating harborage conditions. EHS informed PIC that they must seek pest treatment services for their fruit flies and eliminate conducive conditions.
38: 3280 Observed German Cockroaches stuck behind the screen of the A/C control unit. Observed rodent droppings in the dry storage area. Observed Rodent urine-like substance on the shelf of the front of house storage area.
Corrective Actions: All dead pests, droppings, and urine must be cleaned from the premises. EHS informed PIC that they must address the aforementioned observations.
38: 2930 Observed that the exit door inside of the establishment located in the dining room adjacent to the restrooms did not prevent the entrance of pests.
Corrective Actions: All doors/outer openings must have the proper pest-prevention devices installed: door sweeps, mesh screens, etc. EHS informed PIC that they must fix the door by installing a new door sweep.
39: 610 Observed chicken breast and several food items were found soiled on the floor of the walk-in cooler and freezer.
Corrective Actions: All food items must be removed to prevent contamination or adulteration of other food items. EHS informed PIC that they must remove the affected food items.
39: 520 The Observed facility uses ice as a coolant for their soda line to keep beverages cold.
Corrective Actions: Do not use ice 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.
43: 550 Observed that knives were not properly stored and sanitized between uses.
Corrective Actions: All utensils must be properly stored and sanitized between uses. EHS informed PIC that they must find a proper method of storage between uses.
45: 1750 Observed that single-use cups were being used to dispense sauce into bowls of chicken wings.
Corrective Actions: Single-use containers are not allowed to be reused. EHS informed PIC that they are not allowed to reuse single-use containers.
47: 1570 Observed gaps inside of the hood system filters.
Corrective Actions: Equipment is required to maintained in good condition and proper adjustment. EHS informed PIC that they must fix affected hoods.
47: 1580 Observed that the cutting board at the bar and in the kitchen were heavily scored and soiled.
Corrective Actions: All cutting boards are required to be smooth, durable, and easily cleanable. EHS informed PIC that they must resurface or purchase new cutting boards.
49: 1770 (B) Observed debris build up on the outside of the ice machine.
Corrective Actions: Ice machine exterior must be cleaned at the proper frequency to prevent the accumulation of debris. EHS informed PIC that they must clean the exterior of the ice machine.
49: 1770 (C) Observed the bottom counters of food prep counters were heavily soiled.
Corrective Actions: All surfaces must be properly maintained and cleaned at the proper frequency. EHS informed PIC that they must clean the underside of the food prep counters.
49: 1800 Observed the mop sink heavily soiled with dirt, grease, and other debris.
Corrective Actions: Non-food contact surfaces should be cleaned to prevent the build-up of grease and debris. EHS informed PIC that they must clean the mop sink.
55: 3300 Observed that there are unnecessary items in the establishment's dry storage area.
Corrective Actions: All unnecessary items must be removed from the premises. EHS informed PIC that they must remove unused items from the premises.
55: 2860 Observed multiple areas throughout the kitchen and dry storage area were not properly sealed or finished.
Corrective Actions: All walls, floors, and coating must be installed in the appropriate areas. EHS informed PIC that they must repair the affected areas.
55: 3170 Observed that the facility is not properly maintained in good repair.
Corrective Actions: The facility is required to be properly maintained and in good repair. EHS informed PIC that they must repair the broken areas of the establishment.
55: 2820 Observed exposed utility lines in the kitchen area of the establishment located near the mop sink.
Corrective Actions: All utility lines are required to be left unexposed. EHS informed PIC that they must fix the affected area.
55: 2830 Observed that the wall junctures and coving of the establishment are not properly maintained/broken.
Corrective Actions: All wall junctures and coving are required to be maintained in good repair. EHS informed PIC that they need to fix the broken coving and wall junctures.
56: 3260 Observed that a sword was stored under the counter of the line.
Corrective Actions: All personal areas should be utilized for the storage of personal items. EHS informed PIC that they must move the items.
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| Description | Temperature | State of Food |
| Shredded Lettuce | 52 °F | Cold Holding |
| Chicken Wings | 44 °F | Cold Holding |
| Diced Tomato | 48 °F | Cold Holding |
| Onion | 50 °F | Cold Holding |
| Chicken Tenders | 35 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sani-bucket | Chemical | 200 | Quaternary Ammonia | Liquid |
| Description | Temperature |
| ATOSA Refrigerator | 34 °F |
| Walk-in Cooler | 42 °F |