- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed yams reheated to 120-159 degrees for hot holding.
Correction: Maker sure all food is reheated to 165 degrees for hot holding.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed foods on the menu that are offered undercooked (Steak and Burgers) that were not marked with an asterisk and the consumer advisory statement did not indicate that these foods are "cooked to order.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the lid of the chest freezer needs to be repaired/replaced.
Correction: Replace/repair the lid to the chest freezer.
- Non-Food Contact Surfaces
Observation: Observed the hood filters and the hood vent in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Observed the lights in the kitchen did not have protective shields or they did not have the end caps to the light sleeves.
Correction: Add protective shields to the lights.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors in need of cleaning, especially behind the fryers/grill and under the bar. Also observed the lights and the air vent on the ceiling in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/20/2016 | Routine | |
White chest freezer lid needs to be repaired or replaced, hood filters are in need of cleaning, and make sure food is thawed under refrigeration or under cold running water. Don't leave food sitting out.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed Gravy at 110 degrees.
Correction: TCS food needs to be held above 135 degrees or below 41 degrees. Reheat gravy to 165 and hold at 135 to keep it hot.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Saw several soiled utensils.
Correction: Make sure dishes are cleaned completely before putting them away.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold build-up in the ice machine.
Correction: Empty out the ice machine and clean/sanitize the inside. Do this every couple weeks at least.
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09/02/2015 | Risk Factor | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her 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 his/her hands.
Correction: 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several prepared foods without date marks.
Correction: 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.
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05/12/2015 | Risk Factor | |
Permit Issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed chicken in 3 compartment sink for thawing not wrapped, in a bowl, or covered.
Correction: Make sure food is protected from contamination at all times by covering it, wrapping it, or putting it in a food grade container.
- Critical: Cooling* (corrected on site)
Observation: Observed several foods made the night before > than 41 degrees.
Correction: Discard food. Make sure food is cooled properly in ice baths and is not completely covered while cooling.
- Equipment - Cutting Surfaces
Observation: Observed a few cutting boards that are heavily scratched and scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observed hood filters dirty and air filter in need of cleaning.
Correction: Hood filters and vent to be cleaned in the morning by maintenance company. Clean air vent and surrounding tiles to prevent contamination of food during prep.
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01/28/2015 | Routine | |
Don't forget date labels on all prepared foods.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed yams made last night improperly cooled still at 54F (discarded).
Correction: Place yams in single layer, ice bath to cool quickly from 135F to 70F in 2 hours then to 41F in 4 additional hours. Do not cover while cooling.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
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08/21/2014 | Risk Factor | |
Good handwashing observed.
- Critical: Cooling* (corrected on site)
Observation: Observed mashed potatoes improperly cooled - still at 103F after 3 hours.
Correction: Cool TCS food from 135F to 70F in two hours then to 41F in four hours.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside the ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
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04/22/2014 | Risk Factor | |
Good handwashing. Cl2 >50 ppm. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: inside refrigerators/freezers, door gaskets, refrigerator shelves (some rusty).
Correction: Clean equipment regularly.
- Plumbing System Maintained in Good Repair
Observation: Mop sink basin (plastic) is cracked.
Correction: Repair or replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floors, walls (especially by hood), ceiling vents.
Correction: Clean facilities regularly.
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12/11/2013 | Routine | |
Note: Do not store beer bottles in ice machine. Equipment (hood) needs cleaning. Mac/Cheese cooling 87, 96F (watch cooling).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the prep unit (tomato 48F, ham 46F) above 41F.
Correction: Adjust or repair unit to maintain temperature (lid and gasket are in disrepair).
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside the ice machine needs cleaning.
Correction: Clean and sanitize regularly.
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09/17/2013 | Risk Factor | |
Good handwashing and glove use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed potato salad inside the prep unit at 46 degrees.
Correction: Do not over stack inside prep unit to maintain temperature at 41 degrees or less.
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06/11/2013 | Risk Factor | |
Note: hood filters are heavily soiled with grease and need cleaning. Excellent handwashing and glove use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
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03/07/2013 | Risk Factor | |
Note: hood filters and "ansul" system over fryers need cleaning. Good handwashing. Chlorine 50 ppm or more.
- Critical: Cooling* (corrected on site)
Observation: Observed green beans made yesterday still at 46 degrees.
Correction: Recommend using shallow (hotel) pans to help cool quickly (ice bath if possible).
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06/01/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Family Secrets Restaurant, 5310 Chamberlayne Avenue, Richmond, VA 23227 »