Complaint inspection. Water in both mens and womens' bathroom was observed > 100 degrees. Handsink in kitchen observed at 130 degrees. Customer and employees share same bathroom.
No violation noted during this evaluation. | 08/06/2015 | Complaint | |
EHS observed improvement in cleaning of overall physical facility. EHS recommends cleaning more frequently and establishing a cleaning schedule. EHS also recommends resurfacing or replacing cutting boards that are heavily scored.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors along cook and prep line along with floor drain noted in need of cleaning. Dishwashing area 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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07/28/2015 | Follow-up | |
Food suppliers are Sygma and Produce Source. Ecolab is LPCO. Observed color labeling for tongs used for different raw meats.
EHS discussed the following with the person in charge (PIC):
1. Employee Health, corporate training is used. EHS provided form 1B for additional resource.
2. Consumer Advisory on menu for steaks only. Per the PIC, burgers are not offered undercooked.
3. Cooling procedures and parameters. Mashed potatoes, rice, pastas, and baby back ribs are cooked and cooled in facility.
4. Recommend adjusting rinse temperature gauge on dishmachine.
5. Recommend keeping lid on prep unit when not in use to ensure TCS foods remain at 41° or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt (48), Cheeses (46), and chopped tomatoes (47) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the prep reach in coolers and traulsen reach in coolers have accumulations of grime and debris.
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: Floor drain along the cookline observed in poor repair. Observed build up of sitting water and debris in floor drain.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors along cook and prep line along with floor drain noted in need of cleaning. Dishwashing area 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed presensce of muliple flies in facility. Observed fly trap with numerous flies attached.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/20/2015 | Routine | |
Food suppliers are Sigma and Produce Source. Consumer Advisory for steaks only.
Discussed the following with the Person In Charge (PIC):
1. Employee Health, corporate policy is used and attendance information is kept on file.
2. Cleaning and sanitizer food contact surfaces and utensils at least every four hours.
3. Cooling and reheating procedures for soups.
4. Recommend cleaning nonfood contact surfaces of wire storage racks and interior or Reach in Coolers.
5. Recommend storing utensils in water at or greater than 135°.
6. Resurfacing or replacing scored cutting board surfaces to prevent bacterial growth.
7. Recommend ensuring lid is always on dumpster and doors remain shut.
8. Recommend ensuring foods are always stored 6 inches of the ground and in covered containers.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands and don new gloves before engaging in food preparation after handling soiled utensils, raw burgers, and steak.
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)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee handle raw ground beef and steak then hand ready to eat breads and cheeses without washing hands and changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked pork, cooked ribs, cheese, and raw steak cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC stated foods were in Lowboy for less than 4 hours. PIC relocated foods to walk in cooler to maintain foods at 41° or below.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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03/24/2015 | Risk Factor | |
Ecolab serviced facility on 9/17/14, report reviewed. Discussed continuing to work with LPCO for fly presence/ prevention. PIC stated floors are to be repaired this week
- Critical: Cooling* (corrected on site)
Observation: Observed ribs not being adequately cooled to prevent the growth of harmful bacteria. Observed ribs in the walk in cooler between 85-107 F. PIC stated these were cooked about 12:00pm and was not sure how long they had been cooling
Correction: PIC stated they may have been left in the steamer longer than thought.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to all of the refrigeration units on the cooks line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the gaskets in the refrigeration units on the cook's line, the piping below the fryers, the outside of bulk food storage containers, and the shelving units used to store clean equipment have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: plastic and metal food storage 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors throughout the kitchen are not maintained in good repair. Numerous floor tiles are noted cracked or missing.
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: Floors throughout the kitchen and walls in the dishwashing area are 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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09/29/2014 | Follow-up | |
Wiping cloth bucket - 300 ppm quaternary ammonium
Until repairs can be made to the lowby, facility has agreed to monitor temperatures and rotate stock at least every 2 hours.
A strong sewage-like odor is present in the bar area. Please contact a plumber to investigate this problem.
Time as a public health control is no longer being used in this establishment.
Facility is noted in need of a detailed cleaning.
A follow up inspection will be conducted on or about 9/19/2014. Identified risk factors will be rechecked for compliance. All hazards identified in the report should be corrected by 9/30/2014.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bartender was observed placing lime into water with her bare hands. Discussed with bartender.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following TCS food were observed cold holding at improper temperatures in the Lowboy drawers: Raw Steak - 53'F, Crosscut Ribs - 53'F, Salmon - 52'F, shredded Cheese - 52'F, American cheese slices - 51'F, Pico de gallo - 48'F. Foods were replaced with foods from the Walk in Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink, 3-compartment sink, and dish machine drain boards are 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 door gaskets to all of the refrigeration units on the cooks line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach in cooler in the waitress area and the prep units were observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several utensils, plates, scoops, and spatulas. All items were placed to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gaskets in the refrigeration units on the cook's line, the piping below the fryers, the outside of bulk food storage containers, and the shelving units used to store clean equipment have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: plastic and metal food storage 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Plumbing System Maintained in Good Repair
Observation: Fixtures at the 3-compartment sink are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dish washer and dipper wells are are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The floors throughout the kitchen are not maintained in good repair. Numerous floor tiles are noted cracked or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen and walls in the dishwashing area are 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Large presence of flies. Observed soil and debris throughout the kitchen and in the bar that are contributing to harborage conditions
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/10/2014 | Routine | |
Written time control plan completed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked chicken, sliced cheese and raw shrimp in the (middle and right) refrigerated grill drawers cold holding at improper temperatures. Observed cooked chicken at 44 F, sliced cheese at 50 F and raw shrimp at 47 F. PIC had a temperature log showing the shrimp cold holding < 41 F within the last 4 hours.
Correction: Recommend relocating the shrimp to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding the sliced cheese and cooked chicken. PIC moved the shrimp and discarded the cheese and chicken. PIC stated a technician has serviced the drawers twice in the past few weeks, and believed they were properly working. Discussed using time control
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04/10/2014 | Follow-up | |
Observed dish machine pressure and rinse gauges properly working and in parameter. Discussed not using grill drawers until fixed. Discussed maintaining temp. logs every 3 hrs for grill drawers until follow up. Thermometers needed in drawers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed TCS (time and temperature controlled for safety) food in the grill refrigerated drawers cold holding at improper temperatures. Observed cooked chicken at 47 F, cheese mix at 47 F, raw salmon at 50 F and cooked ribs at 44 F. PIC stated technician had replaced fan belts to this unit. PIC had temperature logs for food in this unit taken within the last 4 hours showing food cold holding at proper temperatures.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated food. PIC contacted technician for service again
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04/08/2014 | Follow-up | |
Follow up. Observed pressure gauge on dish machine properly working. Observed rinse temperature gauge on dish machine not working
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed TCS (time and temperature controlled for safety) food in the grill refrigerated drawers cold holding at improper temperatures. Observed cooked chicken at 53 F, cooked ribs at 54 F, raw steak at 54 F, raw chicken at 50 F, and raw ground beef at 54 F.
Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, and discarding any TCS food cold holding > 41 F for 4 or more hours. PIC discarded food there was no temperature log for and relocated the raw steak and chicken. Recommend not using the grill refrigerated drawers until serviced and able to cold hold food at or below 41 F. Technician called for service during inspection.
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04/01/2014 | Follow-up | |
Additional temps. taken and in compliance. Food suppliers are Sigma and Produce Source. Discussed prep process for soups
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed a food employee fail 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. Observed employee fail to wash his hands before donning gloves for food prep and after handling raw animal food.
Correction: Recommend instructing 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.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee not change gloves and wash hands after handling raw animal food and before handling clean utensils. Observed employee place raw ground beef on grill and not remove contaminated gloves before touching clean utensils (grill spatula, etc.).
Correction: Recommend instructing employees to change gloves and wash hands after handling raw animal foods, between tasks and whenever the gloves become contaminated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods in the refrigerated grill drawers and on the top portion of the grill prep unit cold holding at improper temperatures. PIC stated all the food in these units was removed from the walk in cooler and stocked into these units between 9-10:30am, temps. taken between 11:30am-12:30pm. Observed the following temperatures in the prep unit: pico at 50 F, spinach artichoke dip at 47 F, sliced Swiss cheese at 52 F and shredded cheese at 49 F. Observed the following temps. in the grill drawers: sliced cheese at 51 F, shredded cheese at 52 F, cooked ribs at 46 F, raw salmon at 46 F, raw steak at 47 F, and cooked diced chicken at 44 F.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding > 41 F for 4 or more hours. PIC relocated all food back to the walk in cooler and will monitor cooling. Recommend not using these units to store TCS food until serviced and/or able to cold hold food at or below 41 F. PIC stated grill drawers had been worked on earlier this morning.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the pressure gauge on the dish machine and door gaskets to the prep reach in cooler at the grill in a state of disrepair and damaged. (Observed color change on temperature indicator tape in dishmachine).
Correction: Recommend repairing the equipment 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.
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03/21/2014 | Routine | |
Quat sanitizer 250 ppm. Dish machine
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee fail to wash his or her hands before engaging in food preparation, after handling cell phone which may have contaminated his/her hands and then proceed to put on gloves for food prep.
Correction: Recommend instructing 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pasta cold holding at improper temperatures (45°F/46°F)
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food discarded by PIC.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food-contact surfaces of rack of previously cleaned plates soiled to sight and touch.
Correction: Recommend cleaning and sanitizing these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed that hand soap dispensers not dispensing hand soap at hand washing lavatories in the kitchen.
Correction: Recommend that hand soap 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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02/06/2014 | Risk Factor | |
Dish machine wash temperature was 160 degrees
No violation noted during this evaluation. | 11/06/2013 | Follow-up | |
Good hand washing and glove use observed. Quat sanitizer (bucket) 200 ppm. Chlorine sanitizer 3 compartment sink ~ 100 ppm. Bar 3 compartment sink chlorine sanitizer ~ 100 ppm. DIsh machine - Wash 140 degrees, rinse 140 degrees, pressure 30 psi. Recommend taking measures to control fruit flies in bar area and increasing pest control until the problem is addressed. Recommend increasing cleaning schedule of drains. Discussed pesticide use only by licensed pesticide operator or under direct supervision of a licensed pesticide operator (LPO).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dish machine not sanitizing equipment. High temperature dish machine failed to change the color of temperature tape to indicate surface temperature for sanitizing equipment.
Correction: Recommend discontinuing use of dish machine immediately and wash, rinsing and sanitizing using 3 compartment sink until repaired.
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11/05/2013 | Risk Factor | |
Chlorine sanitizer bar 100 ppm. Quat sanitizer 200 ppm. Good use of thermometer when taking cooking temperatures. Good hand washing observed. ServSafe information on file.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored in non-running water between use.
Correction: Recommend storing 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.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw frozen foods. Items thawing on 3 compartment sink drain board.
Correction: Recommend thawing 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
- Non-Food Contact Surfaces
Observation: Observed the non-food contact surface of the walk in cooler storage racks with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Adequate backflow or backsiphonage prevention device not available on threaded faucet that is under continuous pressure
Correction: Recommend installing backflow device and unscrewing nozzle when not in use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the bar area hand sink observed leaking.
Correction: Recommend repairing leak and maintained plumbing system in good repair.
- Physical Facilities in Good Repair
Observation: Observed floor tiles in kitchen damaged, ponding water and in disrepair.
Correction: Recommend repairing floors as soon as possible to prevent injury and prevent collection of soiled water on floors.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors under bar and floor under walk in cooler in need of cleaning.
Correction: Recommend 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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07/18/2013 | Routine | |
Quat 250 - 300 ppm. Chlorine sanitizer at bar ~ 75ppm. Wash temperature at bar 110 degrees. Good use of using meat thermometer for taking cook temperatures. Dish machine - Wash 170 degrees, Rinse 186, Pressure 21 psi. Employee health training on computer. Discussed cooling methods such as using ice bath or ice wand, discussed storing wiping cloth bucket off the floor, discussed storing personal items away from equipment and food, discussed disconnecting spray nozzle when not in use due to backflow concern.
- Critical: Cooling* (corrected on site)
Observation: Observed chili 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. Chili was discarded by person in charge.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Rack of previously washed equipment.
Correction: Recommend cleaning and sanitizing these surfaces for food contact.
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04/03/2013 | Risk Factor | |
Dish machine wash temperature - Wash 172 degrees, Rinse 188 degrees. Reach in cooler was taken out of service until repaired. Coils were frozen and company had been contacted to service the machine. Potentially hazardous foods that were in the reach in unit and were out of temperature were discarded by the person in charge.
The following violation has been corrected since the last inspection:
12 VAC 5-421-1610 - Dish machine operating according to data plate.
No violation noted during this evaluation. | 12/10/2012 | Follow-up | |
Quat 400 ppm. Dish washer wash temp 142 degrees, rinse temp 192 degrees. Good hand washing and glove use. Servers washed hands after handling dirty dishes. Person in charge contacted service company to service dish machine and reach in cooler. Recommend not using reach in cooler until it is maintaining a temperature of 41 degrees or less.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed server handle lemon wedges with bare hands to pick up and place in serving container.
Correction: Recommend discarding lemon wedges and preventing bare hand contact with ready to eat food by using tongs, gloves or other effective methods.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloth buckets stored on floor.
Correction: Recommend storing wiping cloth buckets off of floor and away from area that can contaminate food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pico de gallo (44 degrees), diced tomatoes (45 degrees) and multiple items in prep cooler beer cheese (48 degrees), chili (46 degrees), chicken wings (45 degrees) cold holding at improper temperatures.
Correction: Recommend relocating items to area capable of maintaining temperatures at 41 degrees or below and discarding items that are cold holding at temperatures above 41 degrees for greater than 4 hours.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: Observed dish machine not meeting temperature specified on dish machine data plate.
Correction: Recommend servicing machine to meet specifications on data plate.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed previously cleaned bowls, tongs and slicer soiled with food debris.
Correction: Recommend re-cleaning items and keeping clean to site and touch.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed bottle of axe body spray stored on serving line.
Correction: Recommend providing designated area for employees to store personal belongings.
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12/06/2012 | Routine | |
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