- Temperature Measuring Devices (repeated violation)
Observation: There was no properly working temperature measuring device located in the pizza prep unit,the middle prep unit, the salad prep unit and the single door under counter unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Dishwasher in the bar was not sanitizing dishes - no reading on test strips.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Sanitizer container was changed and machine was primed. Dishwasher was then dispensing proper concentration of sanitizer.
- Physical Facilities in Good Repair
Observation: Wall in the chemical room is not maintained in good repair. There is a large hole in the wall that needs repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Various chemicals are being placed in degreaser bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemical bottles properly labeled during inspection.
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02/09/2016 | Routine | |
When menus are reprinted redo consumer advisory so it can be more clearly understood.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink above food prep area in the back of the kitchen. Open drink on bar counter.
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Flour, sugar and cornmeal bulk containers are not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Ribs noted not being adequately cooled to prevent the growth of harmful bacteria. Ribs finished around 9:30 this morning were stacked in a deep container and covered and placed in the walk-in refrigerator. During inspection (around 3:30 pm) ribs were still 54-72 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Ribs discarded during inspection. Suggest using sheet pans and speed rack for cooling food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: pizza prep unit and refrigerator with drawers are not holding food at 41 F or below. Pizza prep unit had pans in the lower right portion that were keeping the door propped open - chicken 57 F, hamburger 60 F. Items on top were also warm - chicken pieces 49 F, sliced tomatoes 46 F, sausage 45 F. Feta cheese and pepper mixture in drawer were 59 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Chicken, hamburger and feta cheese were discarded. Other food were moved to another refrigerator until unit could cool back down which it did during inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in the pizza prep unit, the cold drawers or the under counter refrigerator up front..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Knife stored in quat sanitizer that is >500 ppm. Sanitizer dispensing unit in the back that is used to fill the wiping cloth buckets is dispensing >500 ppm quat sanitizer.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizer bucket and knife removed during inspection. Dilute sanitizer until dispensing unit can be calibrated correctly.
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10/13/2015 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant. Light cover is broken on the end.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/15/2015 | Follow-up | |
Still no working thermometer in salad prep unit. Log tags will be placed in all 3 prep units so temperature can be monitored 24 hours a day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: middle prep unit and salad prep unit are still not holding food at 41 F or below. Middle prep unit: bottom - crab cakes 43 F, tomato bruschetta 43 F. Salad prep unit: top - cut tomatoes 45 F, hard boiled eggs 45 F
Correction: bottom - corned beef 47 F, corn and black beans 45 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep units are not holding food at 41 F or below. Pizza prep unit - top: chicken pieces 45 F, sausage 46 F
Correction: bottom chicken salad 42 F. Middle prep unit - top: crab 46 F, pineapple tomato 50 F
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in the pizza prep and salad prep units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant. Light cover is broken on the end.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/02/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on top of prep table.
Correction: 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. Drink discarded during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over crab cakes in walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep units are not holding food at 41 F or below. Pizza prep unit - top: chicken pieces 45 F, sausage 46 F
Correction: bottom chicken salad 42 F. Middle prep unit - top: crab 46 F, pineapple tomato 50 F
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the pizza prep and salad prep units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No measurable sanitizing solution on dishes run through bar dishwasher.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Use dishwasher in main kitchen for all bar dishware.
- Light Bulbs Protective Shielding
Observation: Light fixture in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant. Light cover is broken on the end.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Various chemicals are being placed in degreaser bottles and are not relabeled correctly.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles relabeled with correct chemical during inspection.
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05/26/2015 | Routine | |
Bar dishwasher is properly dispensing chlorine sanitizer. Prep unit across from grill is holding food at 41 F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor especially along front food prep line is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/12/2015 | Follow-up | |
All fish offered for sale undercooked must be shown to be parasite free.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No measurable quat sanitizer in wiping cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Concentration of quat sanitizer used to fill up buckets is at the lowest acceptable concentration of 150 ppm. Suggest increasing starting concentration of quat santizer .
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: salad prep unit is not holding food at 41 F or below- top of unit: hard boiled eggs 46 F, black beans 43 F
Correction: prep refrig- pastrami and corned beef
42 F. Food on ice not held at 41 F or below - sliced cherry tomatoes 60 F , lima beans and corn 56 F.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in bar dishwasher. Solution was <10 ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Dishes will be washed in main dishwasher in kitchen.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor especially along front food prep line is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. All chemicals placed in degreaser bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/06/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. RTE foods moved to proper location during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Creme brule placed in a deep covered container and placed in the walk-in while still 95 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Creme brule pan placed uncovered on ice in walk-in during inspection to facilitate cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: 2 drawer cold holding unit does not hold food at 41 F or below. Ribs are 52 F, hamburgers 46 F. Bottles of prepared dressings do not hold 41 F on top of dressings table - green goddess 55 F
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ribs discarded and hamburgers moved to another unit during inspection. This unit has consistently not held food at the proper temperature and may not be used to hold any TCS food in without a reinspection by the Health Department first. Time control will be used for prepared dressings stored on top of dressings table.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through bar dishwasher. Sanitizer reading is below 10 ppm chlorine
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Take dishes to main dishwasher in kitchen to be sanitized. Do not use this dishwasher unless it has been repaired and proper amount of chlorine sanitizer is being dispensed according to test strips.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor on food prep line is not maintained in good repair. Floor in in very poor repair and is no longer smooth and cleanable. Also grout missing in floor in the back.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor was scheduled be repaired the end of June but this was not done.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Other chemicals are being stored in degreaser bottles such as bleach water and window cleaner and are not being properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sterno and butane are stored above food in the back storeroom.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/22/2014 | Routine | |
Contact me at 204-9770 when dishwasher in bar is working correctly.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses being run through bar dishwasher. No measurable chlorine sanitizer on dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of this unit and send all dishes to the main kitchen. Contact me when dishwasher is working correctly.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Floor along the cook line is in poor repair. Floor in the back is also missing grout.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor is scheduled for repair at the end of June.
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01/28/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink over food prep area.
Correction: 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. Drink discarded during inspection.
- Critical: Cooling* (corrected on site)
Observation: Food noted not being adequately cooled to prevent the growth of harmful bacteria. Sauerkraut from yesterday is 48 F, chili from yesterday is 51 F, pasta from > 3 hours ago is 71 F. All of these foods are in deep tightly covered lexan containers.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Food discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: cold drawers not holding food at 41 F or below - ribs 43 F, burgers 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. You can use time control or relocate these foods to another unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes run through bar dishwasher. No measurable chlorine sanitizer on dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of bar dishwasher and send all dishes to kitchen until this dishwasher is repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Floor along the cook line is in poor repair. Floor in the back is also missing grout.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor is scheduled for repair at the end of June.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Various chemicals are being placed in bottles labeled degreaser including glass cleaner and sanitizer.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles properly labeled during inspection.
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01/21/2014 | Routine | |
Cold drawers are holding food at 41 F or below.
No violation noted during this evaluation. | 06/24/2013 | Follow-up | |
Menus are to be reprinted with both parts of consumer advisory in place. Call when refrigeration unit is holding food at proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: cold drawers not holding food at 41 F or below - hamburger 43 F, ribs 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor throughout is not maintained in good repair. Floor in the front cooking area is in very poor shape and grout is missing in tile floor in the back. Floors are not smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/30/2013 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. No employee health information in the handbook for new employees to read.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Information and handouts about employee health provided to PIC during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored over raw steaks and roasts.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Raw hamburger moved to proper location during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: cold drawers not holding food at 41 F or below - hamburger 43 F, ribs 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers is/are provided on the menu, menu board, table tent or brochure without proper disclosure. There is no asterisk next to the burgers and no indication they may be 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the brunch menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses and other dishes run through bar dishwasher. No measurable chlorine sanitizer on these dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All bar dishware must be washed in the main kitchen until bar dishwasher can be repaired.
- Critical: Handwashing Lavatory*
Observation: There is no working handwash lavatory in the bar area, preventing routine handwashing by food workers.
Correction: Repair or install an additional handwash lavatory at to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair
Observation: Floor throughout is not maintained in good repair. Floor in the front cooking area is in very poor shape and grout is missing in tile floor in the back. Floors are not smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemical bottles labeled during inspection.
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05/08/2013 | Routine | |
Establishment was given 6 months to replace floor in kitchen on February 24, 2012 and agreed to do this in July 2012. The floors have not been replaced, are not cleanable and do not meet minimal standards. Floors must be replaced in kitchen or permit will not be renewed in April 2013.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Blue cheese dressing and meat drawers cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/08/2013 | Routine | |
The remaining old prep units on the line must be replaced before this permit is renewed on March 1, 2012 as they continue to fail to meet minimum standards as cited on the September 2011 inspection. Floors in the kitchen must be replaced to be smooth, non permeable and cleanable within 6 months.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in first two prep units and dressing table top cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. These units must be replaced before permit will be renewed on March 1, 2012.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pans in the low boys at pizza oven
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. THere are puddles of dirty water in the holes in the floor in the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kithen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding
Observation: Light bulb in front of kitchen and serving counter not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/24/2012 | Routine | |
The refrigeration units have been unable to keep food at required temperatures on several inspections. Refrigeration equipment must be repaired or replaced to keep food at or below 41 degrees F at all times. The permit for this establishment will not be renewed if refrigeration can not meet the minimum requirements.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Ice being used at the bar is being stored in a bin with uncleanable and dirty soft drink lines.
Correction: Store ice in a clean and sanitized container
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in prep unit at pizza oven end, end top prep, and items piled on top of top prep units cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that tuna and ground beef may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice paddles and ice bin in bar area
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bleach and dish soap preventing its use.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the cook line
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in cooking and prep area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: There are drain flies in the kitchen and prep areas.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about 419 West Restaurant, 3865 Electric Road, Roanoke, VA 24018 »