Notes:
New shelving for the refrigeration units and cutting boards have been ordered.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the right and middle MUT shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the right MUT and small cutting board in the prep area 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.
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03/17/2016 | Follow-up | |
The follow-up inspection will be conducted on/about March 17, 2016. All critical violations must be corrected prior re-inspection.
- Critical: Cooling*
Observation: Asian shredded chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw steak and chicken, pasta, riblets and ribs, sliced cheese in the refrigerated drawers, Parm cheese sauce and portioned rice in the right MUT cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the right and middle MUT shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerated drawers under the grill are not supporting cold holding temperature of 41 F or less.
Correction: Repair drawers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice build-up in the bar ice cream unit, that prevents necessary maintenance and easy cleaning.
Correction: Clean to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the right MUT and small cutting board in the prep area 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.
- Plumbing System Maintained in Good Repair
Observation: The drain to the water well between left and middle MUT is clogged.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Correction:
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand washing station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/10/2016 | Routine | |
Notes:
The auto sham near dish wash area is dispensing steam directly on clean utensils and food contact surface equipment. Relocate/move farther/ provide a barrier between cooking equipment and clean food contact surface equipment.
The bar paper towel dispenser is not easy accessible, recommended to have a roll of paper towels sitting on the counter.
All non-critical violations must be corrected within 30 days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the kitchen microwaves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The bar 3 VAT sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The bar small floor unit was observed in a condition that prevents necessary maintenance and easy cleaning. Condensation on the bottom of the unit.
Correction: Repair the bar refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep table and in the back prep area 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.
- 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: silverware holding tray.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The water well (dispensing utensils) in the bar is clogged and leaking on the floor.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the bar noted 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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11/09/2015 | Routine | |
Successful progress achieved on correction of violations cited at12 VAC 5-421-0820A2, 0840, 1770A, 3360, 1960, and 2000A.
Continued focus on disposition of foods required.,
No violation noted during this evaluation. | 07/21/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spinach dip, portioned rice, salsa, and shredded cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the following prepared ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded one to two days ago oriental salald, pico de gallo, balsamic mushrooms, artichoke spread, hearty grains and mushrooms, spinach dip, and apple cranberry relish.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Stainless steel pans were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Conditions of Use*
Observation: Pyrethrin insect killer observed in kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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07/07/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that oil and rice were stored open and uncovered on non-perishable storage rack.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Stored washed and sanitized pans were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Tea spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen entrance is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: lOne panel of Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/04/2015 | Routine | |
Good hand washing practices observed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sauteed vegetables and steak burritos 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen ware washing area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/21/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils were placed in standing water in non-working dipper wells.
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: Cooling* (corrected on site) (repeated violation)
Observation: mashed potatoes prepared previous day not being adequately cooled to prevent the growth of harmful bacteria. Product was discarde.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at back kithcen hand sink used by ood employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/08/2014 | Routine | |
Additional food temperatures: Par cooked wing - 40, Mashed potato - 37, Pasta - 37, Rice - 40, Mashed potato - (5 hours) 44, Salsa (30 minutes) - 56.
Ice cream at the bar needs to be covered.
Some trash noted on the ground, around the dumpster.
Replace quaternary ammonium dispenser under the three compartment sink.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed cook pushing trash down into trash can, handling raw chicken tenders and handling food/food contact surfaces, without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled sliced tomato not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in the make tables on the cook line have rust. Paint or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda gun in need of being cleaned.
Correction: Clean the surface of 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the bar noted 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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04/24/2014 | Routine | |
Follow-up inspection conducted to check on refrigeration.
Recommended adjusting walk-in to 35-38 F to ensure foods stay below 41 F or below.
Non-critical violation should be corrected by the next routine inspection. (in approximately 90 days)
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Broken tiles observed on the cook line and in the bar area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/23/2014 | Other | |
Additional food temperatures: Corn dog - 35, Steak - 160+, Chicken - 165+, Salsa - 38.
Please call once cooler are working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the beer walk-in cooler, top rail of the right make table and food in top steak drawer.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in the walk-in and the center make table. Thermometer should be placed in the warmest part of the 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: Walk-in beer cooler observed with an ambient air temperature of 44 F. Top rail air temperature also elevated. Top drawer where steaks are held is broken causing an elevation in food temperature. Refrigeration technician called to repair coolers during inspection.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken floor tiles observed in the bar area and the cook line.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/15/2014 | Routine | |
Cooler has been repaired and is now working properly.
No violation noted during this evaluation. | 10/11/2013 | Follow-up | |
Cooler has to be monitored on a daily basis. If cooler cannot be repaired, it may need to be replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the drawers were observed cold holding at improper temperatures. Bags of ice are being placed on the foods in the drawers.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/04/2013 | Follow-up | |
Additional food temperatures: Shrimp - 183, Chili - 190, Burger - 186, Asian chicken (1 hour) - 54, Shrimp - 198, Potato - 38.
Will return on/about 10/04/2013 to check drawers under the grill.
- Gloves - Use Limitation
Observation: Observed employee touching clothes and handling food while wearing the same gloves.
Correction: Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several items in the refrigerated drawers under the grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/24/2013 | Routine | |
Training inspection conducted with district standardization officer Dennis O'Connor.
No violation noted during this evaluation. | 06/05/2013 | Routine | |
All violations from previous inspection have been corrected.
No violation noted during this evaluation. | 03/04/2013 | Follow-up | |
Additional food temperatures: Bruschetta - 48, Pasta - 46, Deli set - 38, Roma relish - 37, Foods in the top of the left MUT - 39-40, Chili - 177, Foods in the bottom of the left MUT - 28, Fish filet - 154, Shrimp - 175, Chicken (boneless) - 178, Chicken strip - 175, Blanches wings - 39, Rice - 40, 39, Steak (cooling 2 hours) - 46, Onion - 38, Steak - 30.
Cups must be dry prior to being stacked.
A follow-up will occur on/about March 04, 2013.
- Critical: Hands - When to Wash*
Observation: In between glove changing while doing different tasks, employee did not wash 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: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Employee observed handling raw, frozen fish filet and raw, frozen chicken, then handling ready-to-eat foods without changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes hot holding at improper temperatures. Ensure foods are reheated to 165 F prior to being placed in steam wells.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures. Ensure refrigeration is turned on long enough prior to placing food in the unit to make sure foods can be held at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda gun holder observed with a build up.
Correction: Clean the soda gun holder 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.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the hand sink in the men's restroom.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: No soap was available at the hand sink in the bar area.
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.
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02/22/2013 | Routine | |
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