Permit Issued
- Non-Food Contact Surfaces (repeated violation)
Observation: The sides and doors of the 3 door freezer are 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.
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07/06/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar dish machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda gun at the bar was soiled..
Correction: Clean the soda gun at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The sides and doors of the 3 door freezer are 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Coving at the step in the bar is loose.
Correction: Repair coving so that it is sealed tightly.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at the bar handsink.
Correction: Provide paper towels to dry hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles near hood vent are in need of cleaning, the floors in the bar need to be cleaned.
Correction: Clean facility regularly to prevent accumulation of dust, dirt, and food debris.
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06/19/2015 | Routine | |
Leak on 3 compartment sink needs fixing. No thermometer in small dorm style fridge.
- Hand Drying Provision (repeated violation)
Observation: No paper towels available at the kitchen hand sink or the bar hand sink.
Correction: Provide paper towels for all hand sinks.
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01/22/2015 | Follow-up | |
Make sure soap with a pump is available at all hand sinks. Put a thermometer in small home style fridge. Back kitchen dish machine is a high temp. machine. 3 compartment sink uses quaternary ammonia, bar dish machine should be using chlorine for sanitizer.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No sanitizer was being used at the bar dish machine.
Correction: Call company to service machine. Do not use to clean dishes until it is fixed, all dishes can be cleaned in the kitchen.
- Hand Drying Provision
Observation: No paper towels available at the kitchen hand sink or the bar hand sink.
Correction: Provide paper towels for all hand sinks.
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01/06/2015 | Risk Factor | |
Ok to permit.
- Temperature Measuring Devices
Observation: No thermometer in the small dorm style refrigerator.
Correction: Provide.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer was available for either the dish machine in the bar or the 3 compartment sink in the kitchen. Also, the dish machine in the kitchen was not working properly.
Correction: Sanitizer was found in the back storage room. Have dish machines serviced. Use sinks for proper sanitizing until machines have been checked.
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07/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the sliced ham and turkey at 54 degrees F. These items were put on an ice bath early in the morning and the ice had melted. Also milk in the display case was found at 54 degrees F.
Correction: All items were discarded by management. Refrigeration or time control must be used.
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01/10/2014 | Risk Factor | |
Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods such as turkey, ham, sausage, and cheese at temperatures 59-60 degrees.
Correction: Discard after breakfast. These items were left out at room temperature during breakfast. Ice down or develop a time control policy.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. Observed bar refrigerator iced over, limes were the only food in the refrigerator. 2. No sanitizer detected in dishmachine in the bar, alarm was going off.
Correction: 1. Defrost. 2. Repair before bar opens or hand wash and sanitize.
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06/25/2013 | Routine | |
No risk factor violations. New hood system added. Ok to use once approved by Henrico County Building Inspections and Fire.
No violation noted during this evaluation. | 02/08/2013 | Risk Factor | |
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