Change out cardboard in the walk-in. Do not cover food during the cooling process, and make sure when using a ice bath to cool food that the ice covers the whole product (all the way up the side) and not just the bottom.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee drink out of a cup and then fail to wash hands prior to returning to preparing/cooking food.
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* (repeated violation)
Observation: Observed food in the establishment not dated with proper disposition dates.
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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed eggs any style on the menu not properly marked with a consumer advisory.
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. Provide statement on bottom of the menu that states "Items may be cooked to order. Consuming raw or undercooked eggs, meat, and shellfish may be harmful to your health.
- Hand Drying Provision (repeated violation)
Observation: No paper towels available at the handsink.
Correction: Fix dispenser so that paper towels are available to dry hands.
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12/15/2015 | Risk Factor | |
Permit Issued. Consumer advisory to be corrected by next inspection and the floor is to be replaced within a year.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed food marked by an asterisks, but it is not linked to the advisory statement. Only food that is served undercooked needs to be marked.
Correction: Fix consumer advisory so that the food is linked to the disclosure statement and remove the mark from food that is not under cooked to costumers preference (i.e. Chicken).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer heavily soiled and the can opener.
Correction: Clean equipment after each use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several areas throughout the kitchen have broken tiles and gaps between the floors and walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee preparing RTE foods with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site)
Observation: Observed food in the walking greater than 70 degrees after 2 hours of cooling.
Correction: Discard food. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed food marked by an asterisks, but it is not linked to the advisory statement. Only food that is served undercooked needs to be marked.
Correction: Fix consumer advisory so that the food is linked to the disclosure statement and remove the mark from food that is not under cooked to costumers preference (i.e. Chicken).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer heavily soiled and the can opener.
Correction: Clean equipment after each use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak in the faucet of the 3 compartment sink.
Correction: Have the leak repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several areas throughout the kitchen have broken tiles and gaps between the floors and walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/21/2015 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed employee fail to wash hands when entering the kitchen and after drinking out of a coffee mug.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from a coffee mug in the kitchen,
Correction: All drinks in the kitchen must have a lid and a straw. If they don't have a lid and straw, drink them outside the kitchen.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Observed linens being used to cover food and for food to sit on.
Correction: Do not use linens in contact with food.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed food on the floor in the walk-in freezer and the dry storage area.
Correction: Keep food off the floor.
- Thawing (corrected on site)
Observation: Observed chicken thawing in a bucket of standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (corrected on site) (repeated violation)
Observation: Observed several containers of cooked potatoes that would not cool within the time limit.
Correction: Spread potatoes out into a larger container to allow them to cool from 135-70 degrees in two hours and from 70-41 in 4 more hours. Do not cover tight with plastic wrap.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food that was left out greater than 41 degrees. Walk-in cooler was also warm.
Correction: Turn down temperature in the walk-in so that food stays below 41 degrees. Don't leave food out for long periods of time, get food out as it is needed so that it will stay below 41 degrees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed most foods in the refrigerators without a prep date or disposition date.
Correction: Mark all foods that are held over 24 hours with a prep date or disposition date.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed food marked by an asterisks, but it is not linked to the advisory statement. Only food that is served undercooked needs to be marked.
Correction: Fix consumer advisory so that the food is linked to the disclosure statement and remove the mark from food that is not under cooked to costumers preference (i.e. Chicken).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer heavily soiled and the can opener.
Correction: Clean equipment after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed a build-up of mold in the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside thoroughly. Do this every few weeks to prevent the build-up of mold/mildew.
- Equipment - Cooking and Baking Equipment
Observation: Observed grills with heavy build-up of grease and in need of cleaning.
Correction: Clean grills thoroughly to remove food debris and build-up of grease.
- Non-Food Contact Surfaces
Observation: Walk-in walls, fan, and floor in need of cleaning. Gakets on refrigeration units also 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.
- Plumbing System Maintained in Good Repair
Observation: Leak in the faucet of the 3 compartment sink.
Correction: Have the leak repaired.
- Physical Facilities in Good Repair
Observation: Several areas throughout the kitchen have broken tiles and gaps between the floors and walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in need of cleaning.
Correction: Clean under and behind equipment and walls behind grill and 3 compartment sink.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Observed several pesticides in the facility used for pest treatment.
Correction: Pesticides can only be applied by a licensed pest control operator. Do not use any pesticides in the facility on your own.
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04/03/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed cook drinking out of a coffee mug while cooking.
Correction: When drinking in the kitchen use a cup that has a lid and straw.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Use gloves on both hands when plating food and cutting RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods left out on counter greater than 41 degrees.
Correction: Put all TCS foods in the refrigerator to cool down below 41 degrees, and keep them refrigerated at all times.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Consumer advisory does not denote with a marking that eggs can be cooked to order, so they can come under cooked.
Correction: Mark on the menu where eggs are served with an asterisk to go with the consumer advisory at the bottom of the menu. Also add "cooked to order" to the consumer advisory at the bottom of the menu.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dish machine sanitation level was less than 50ppm.
Correction: Call company to come check dish machine. Until it is fixed use the 3 compartment sink to sanitize dishes.
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12/15/2014 | Risk Factor | |
Significant improvement in overall kitchen cleanliness - maintain. Dish >50ppm.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees handle ready to eat foods with bare hands (peeled boiled eggs, deli meat, salad ingredients).
Correction: Use gloves, utensils, or other barrier when handling read to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in side by side reach in above 41F: ham 58, corned beef hash 60F.
Correction: Do not use this unit for TCS foods unless it is repaired. Food moved to prep unit and walk in cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods held over 24 hours (soups, salads, etc).
Correction: Date label all foods prepared or opened and held over 24 hours.
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06/18/2014 | Risk Factor | |
Kitchen looks much better. Permit Issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed cinder blocks being used as legs for the fryer.
Correction: Remove and install proper legs.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: No coving tiles in kitchen.
Correction: Provide.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed end caps missing on the light shield that were on the lights in the kitchen.
Correction: Provide proper shielding.
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03/25/2014 | Follow-up | |
This kitchen is filthy and must be thoroughly cleaned before the permit will be reissued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed owner return to the cook-line after walking the EHS around the kitchen and put on gloves without washing hands.
Correction: Corrected by instructing owner to wash hand and he did.
- Linens and Napkins - Use Limitation
Observation: Observed the bacon draining onto and being stored on cloth rags.
Correction: Do not use cloth on contact with food other than food being served to customer.
- Cooling Methods (corrected on site)
Observation: Observed navy bean soup on the counter cooling at 109°F.
Correction: Corrected by putting into walk-in cooler. Cooling must be done rapidly, 135-70 in 2 hours and 70 to 41 in 4 additional hours. Do not leave food out at room temperature after food has reached 135°F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed sliced cheese not date labeled.
Correction: Labeled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cinder blocks being used as legs for the fryer.
Correction: Remove and install proper legs.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometer in the sandwich unit.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed duct tape on the inside of the ice machine used for holding the ice for customer drinks.
Correction: Replace ice machine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the flat top grills heavily encrusted with grease.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy deposits of food and grease in the microwave ovens, on tables and shelves, on the slicer table, all refrigeration units and hot holding unit in the kitchen.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed pink mold on the inside of the large ice machine.
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: No coving tiles in kitchen.
Correction: Provide.
- Light Bulbs Protective Shielding
Observation: Observed end caps missing on the light shield that were on the lights in the kitchen.
Correction: Provide proper shielding.
- Hand Drying Provision (corrected on site)
Observation: No towels available at hand sink.
Correction: Provided.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed a heavy accumulation of dirt and grease throughout the kitchen on the walls, on the curtain, on the fan and especially on the floor under the equipment.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed over 200 empty cardboard egg crates in the kitchen.
Correction: Remove.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray containers of insect spray stored with food above the sandwich prep unit.
Correction: Corrected by removing from kitchen and away from food.
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02/27/2014 | Routine | |
Note: Watch cooling vegetables (use ice bath or wand). Clean equipment and floor at hood. Cl2 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the reach-in by the stove (burgers 48F) and in prep top (tomatoes 47F) above 41F.
Correction: Repair or adjust refrigerator to hold at <41F. Use metal pan for tomatoes to help maintain temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared items.
Correction: Date label prepared food items.
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09/10/2013 | Risk Factor | |
Note: don't forget date labels on soups/vegetables too. Leave food (potatoes) uncovered while cooling. Dish chlorine 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: sliced tomatoes (51 degrees), cooked mushrooms (51 degrees) in reach-in
Correction: cooked peppers (48 degrees) and onions (48 degrees) on top of prep unit.
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06/07/2013 | Risk Factor | |
Better cooling practices. Chlorine at 50 ppm. Ok for permit.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler and freezer and dry storage room.
Correction: Keep all food stored six inches off the floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed prepared foods (soups, salads, etc) without date labels.
Correction: Date label prepared foods held over 24 hours.
- Temperature Measuring Devices
Observation: No visible thermometer in some refrigerators.
Correction: Provide in all refrigerators.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer in need of cleaning.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: pans/lids at steam table, sides of fryer, storage shelves.
Correction: Clean equipment regularly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor at cook line needs cleaning, walls are stained.
Correction: Clean floors regularly. Paint walls if possible.
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02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about 9 Mile Grill, 309 West Nine Mile Road, Highland Springs, VA 23075 »