Please add a consumer advisory to brunch menu, with asterisk by raw/undercooked items. Observed multiple foods in reduced oxygen packaging (ROP), being done at the establishment (sausage, bacon, prime rib, pulled rib meat, steak). Discussed requirements for ROP. Lights in the reach-in freezer and refrigerator need to be replaced.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils (scoops) observed stored in standing water.
Correction: 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.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: PIC could not produce HACCP plan for ROP food items.
Correction: Provide HACCP plan.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory statement or disclosure for brunch menu items (hollandaise made with raw egg, eggs cooked to order)
Correction: Provide a consumer advisory to inform customers about the risks of consuming undercooked food items, and designate which items may be served cooked to order/raw.
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03/22/2016 | Routine | |
Gloves worn. Discussed employee eating areas and use of vacuum packaging.
- Non-Food Contact Surfaces
Observation: Found grease pans, equipment that needed cleaning.
Correction: Nonfood surfaces are to be kept clean. Please clean all surfaces.
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02/10/2015 | Routine | |
Dishmachine checked out - 185 degrees.
No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
Gloves worn. Dishmachine 170 degrees final rinse at 22 psi. 3 compartment sink - Quat sanitizer 200 ppm - test kit (ok). (Check operation of reach-in for proper operation).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found dishmachine final rinse not sanitizing (test tape did not turn). Final rinse to be at 180 degrees or more to sanitize kitchenware.
Correction: Please have dishmachine final rinse able to sanitize food contact surfaces. All washed items placed in Quat sanitizer (200 ppm).
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10/28/2014 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold on the inside of the ice machine.
Correction: Clean. This unit is being replaced.
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07/11/2014 | Risk Factor | |
Sam Rust Seafood, Inc. VA 818 SP Harvest 1/28/14 Oysters. Permit Issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives stored in the gap between the prep unit and counter.
Correction: Corrected by removing. Store in an area that can be easily cleaned.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed shelves rusty in the salad 2 door unit. Also observed torn gaskets on the dessert 2 door refrigerator.
Correction: Replace.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Observed pink mold on the inside of the ice machine.
Correction: Corrected by cleaning.
- Lighting, Intensity
Observation: Observed light intensity around 20-30 ft. candles in the kitchen.
Correction: Should be 50 ft. candles. Increase.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food and grease on the floor behind the stacked ovens. Also, food and trash on the floor under the beverage station.
Correction: Clean.
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03/26/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee have a glove on one hand but the employee handled the salad greens with the bare hand.
Correction: No bare hand contact with ready to eat foods.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed pink mold inside the ice machine.
Correction: Clean
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12/17/2013 | Risk Factor | |
No risk factor violations.
No violation noted during this evaluation. | 09/04/2013 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: No shellfish tag of fresh oysters.
Correction: Discarded by management.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed food debris in the spout of the kettle.
Correction: Clean thoroughly.
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05/28/2013 | Risk Factor | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rusty shelves - salad
Correction: torn gasket - dessert unit.
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03/14/2013 | Follow-up | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed a container of chili and a container of soup dated 2/3 which is 10 days old.
Correction: Product discarded by chef. Product can only be held for 7 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rusty shelves in the 2 door refrigerator. Observed torn gasket on dessert refrigerator.
Correction: Replace or refinish. Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed dust and dirt build up on shelves under pass thru and on rolling carts.
Correction: Clean.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Country Club Of Virginia Clubhouse, 709 South Gaskins Road, Richmond, VA 23233-5903 »