Food suppliers are PFG and Sam Rust. Observed good handwashing/glove use and overall clean facility. Discussed the following with the person in charge (PIC):
1. Employee Health, PIC to send policy information to EHSS.
2. Ensure RTE food items are datemarked for no more than 7 days.
3. Ensure food items are stored at least 6 inches off the floor.
4. Recommend taking fish out of vacuum package or slicing package before beginning the thawing process.
- Critical: Cooling* (corrected on site)
Observation: Clam Chowder prepared yesterday, 12/15/15, at 5:30pm noted not being adequately cooled to prevent the growth of harmful bacteria. Observed at 49° in the walk in cooler at 12pm.
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. The person in charge discarded the food item.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large containers of soup observed placed in the walk in cooler to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Baked beans (49°) and salsa (50°) cold holding at improper temperatures in the Bev Air reach in cooler.
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. Per the person in charge these itmes were in unit for greater than 4 hours. The PIC discarded the food items.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked food items provided on the menu without proper disclosure.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the turbo air prep unit is in poor repair. The Bev Air RIC was observed unable to maintain TCS foods at 41° or below.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair the Bev Air RIC to maintain TCS foods at 41° or below.
- 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the bar area was measured at a temperature less than 100°F. Observed at 68°.
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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12/16/2015 | Routine | |
Food suppliers are PFG, Sysco, & Sam Rust. Consumer Advisory for steak, burgers, oysters, and tuna. Tuna is yellowfin, steak is raw whole muscle, and ground beef is frozen and raw.
Shellstock Tag: VA-196-SP Sam Rust. Fire suppression last serviced October of 2014.
Discussed the following with the Person In Charge (PIC):
1. Employee Health policy and provided PIC with Form 1B for use.
2. Consumer Advisory to include Disclosure Statement.
3. Cooling and reheating procedures for soups.
4. Recommend cleaning along cook line and between fryers.
5. Recommend repairing paper towel dispenser to function more efficiently.
PIC to follow up with EHS with consumer advisory on menu including disclosure statement.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed food employee place lettuce and tomatoes on sandwich 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. Employee discarded foods potentially cntaminated by bare hands.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked tuna, steak, and burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
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. PIC stated facility is in the processs of reprinting menus.
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03/18/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Provide soap and paper towels at the handsink located next to the 3 compartment sink.
2. The PIC stated that the new menus that include the correction to the consumer advisory are in the process of being printed. He expects the new menus to be ready by next week.
3. Several hand washing signs were given to the PIC. Ensure that they are posted at all hand washing sinks.
All other deficiencies noted on the previous inspection report have been corrected.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F. The hot water has been turned off.
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sinks located near the 3 compartment sink and in the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall between the deep fryers and walk-in cooler is 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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12/09/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, WIF-walk-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Using time as a public health control for the hush puppy batter. Discussed having a policy and procedures for using time as a public health control.
2. Providing a fine probe thermometer (1.5mm or less) to measure temperatures of thin meat products (fish, hamburgers, etc.).
3. Opening the packages of vacuum packaged fish (tilapia, tuna) once it has been removed from the freezer and thawed in the walk-in cooler.
4. Provide a thermometer in the raw bar reach-in cooler.
A follow-up inspection will be conducted on or about December 8, 2014.
- Critical: Cooling* (corrected on site)
Observation: Chili and clam chowder was not adequately cooled to prevent the growth of harmful bacteria. The person in charge (PIC) stated that the chili and clam chowder were prepared the previous evening (11/16) and placed into the walk-in cooler to cool. The temperature of the chili was observed at 52°F and the clam chowder at 55°F more than 12 hours after preparation. The PIC discarded both food items.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli turkey and deli ham in the prep unit were not properly dated for disposition after opening. The PIC dated these items with the use by date.
Correction: Ensure that the deli meat is date marked after the original packaging is opened.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chili and pasta in the refrigeration units are not properly dated for disposition. The PIC dated these items with the preparation and use by date.
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
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sautee prep unit is 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 following nonfood contact surfaces has accumulations of grease and food debris:
1. exterior surfaces of the deep fryers,
2. exterior surfaces of the chargrill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks located near the 3 compartment sink and the in the bar was measured at a temperature less than 100°F. The hot water at both hand sinks is turned off.
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.
- Plumbing System Maintained in Good Repair
Observation: The spray arm at the 3 compartment sink is leaking and in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sinks located near the 3 compartment sink and 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
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sinks located near the 3 compartment sink and in the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation area (along the cook's line) where knives are used for food preparation. Observed 31-33 foot candles of light in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
1. wall between the deep fryers and walk-in cooler,
2. floor under and behind all cooking equipment.
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: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Personal medication stored at the table next to the steamer and next to clean and sanitized glassware. The PIC relocated the medications to their first aid kit.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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11/17/2014 | Routine | |
Standardization inspection conducted with the district standardization officer.
No violation noted during this evaluation. | 08/21/2014 | Training | |
Observed Bev-Air cooling unit for seafood to be repaired or replaced. Ice machine and RIC Bev-Air to be adjusted/repaired. Only storing non Potentially hazardous foods in Bev Air RIC after PHF removed and discarded.. Dishmachine chemical, 125 degrees wash, sanitizer 100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods in Bev Air reach-in cooler at temperatures above 41 degrees.
Correction: Recommend unit be adjusted to hold foods at 41 degrees or lower, dip and heavy cream discarded.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not available in all cooling units.
Correction: Recommend thermometers be available in all cooling units.
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04/24/2014 | Routine | |
Foods which can be served raw or undercooked noted on menu with consumer advisory statement. Dishmachine 120 degrees rinse and chlorine sanitizer level 100 ppm. Seafood tab slips reviewed, Cisco and Sam Rust food purveyors. Observed thermometers not available in cooling units. Recommend thermometers be available in all cooling units, Corrected (only 1 unit affected).
- Refuse - Covering Receptacles
Observation: Observed dumpster not tightly closed to prevent insect and rodent infestation.
Correction: Recommend dumpsters be tightly closed.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed floor in kitchen area not smooth and easily cleanable.
Correction: Recommend floors be sealed and repaired. to be smooth and easily cleanable.
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12/05/2013 | Routine | |
Some seafood being returned to Sam Rust supplier, properly stored. Ledge inside ice machine in need of cleaning. Ice scoop should be stored in ice-handleup-so contamination doesn't occur. Observed several cooling units not in service, build-up inside of unit, grease, foods scraps, and dust. Recommend units not in use be labeled or discarded. Units should be clean to sight and touch.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cole slaw and sliced tomatoes in small prep cooler above 41 degrees temperature for 8+ hours.
Correction: Recommend foods be discarded. CORRECTED.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed item on menu (Awful burger) indicates it can be cooked to order.
Correction: Recommend items which can be undercooked have asterisk linked to consumer advisory statement.
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07/15/2013 | Risk Factor | |
Seafood source Sam Rust Seafood Hampton, 196 SP. Tags within safe date. Correct disclosure statement on menus. Dirt, grime build-up on top of oven. Recommend cleaning to reduce dirt build up. Observed pipes incoming for water source has minimal air gap. Recommend air gap be established to prevent back flow contamination. Several cooling units and hand sinks not operational. Recommend signs be placed on units (not to be used).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed sanitizer not available to sanitize food contact surfaces.
Correction: Recommend food contact surfaces be sanitized to prevent contamination.
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04/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Awful Arthurs Seafood Company, 6078 Mechanicsville Turnpike 6, Mechanicsville, VA 23111 »