All food temperatures observed are internal.
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- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling raw chicken (with gloves on) and before putting on new gloves to handle ready to eat food.
Correction: After handling raw animal foods such as chicken, eggs, meat, remove gloves and wash hands prior to putting on new gloves to handle ready to eat food such as buns.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus) OR that the tuna was frozen in accordance with 12 VAC 5-421-730.
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt. PIC contacted supplier via email and will forward information to EHS.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs, marinara, and black beans were not reheated to at least 165*.
Correction: Corrected by reheating foods at least 170*. Ensure water level is sufficient when reheating on stove and to STIR the product frequently.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for the food containers in the line reach -in refrigerator since the unit was held open for an extensive period of time during inventory.
Correction: Suggested relocating the foods to a freezer for 15-20 minutes to rapidly chill contents to 41* or below during inventory.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not located at the warmest location or provided inside
Correction:
1) line make table refrigerator
2) fry make table refrigerator
- Equipment - Cutting Surfaces
Observation: Multiple cutting board(s) stored on the shelf below the three compartment sink 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 - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Splatter areas of table top mixer and ice scoop holder (bottom rim) at expo station are not clean.
Correction: Clean the surface of the equipment 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 (repeated violation)
Observation: The nonfood contact surfaces are not clean:
1) shelf storing cutting boards below three compartment sink
2) exterior of fryers (HEAVY)
3) interior fryer cabinetry
4) stove kick plate
5) exterior bulk bins for non-food storage
6) exterior bulk food storage bins
7) shelf below grill (towards back)
8) shelf below steam table (towards back)
9) can opener blade
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Glasses stacked too high next to expo hand sink.
Correction: Install a taller splash guard or discontinue stacking glasses too high.
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: The sprayer hose under, continuous pressure, attached to the mop sink hose bibb is not protected from back flow.
Correction: Corrected by turning off water supply. To adequately protect this system instruct employees to turn the water supply off after use OR install a dual check valve with a vent on the hose bibb and install the y-valve onto the dual check valve.
- Plumbing System Maintained in Good Repair
Observation: Dish room spray sink waste drain line has become disconnected from basin and is currenlty laying on the floor.
Correction: Repair the sink-waste drain line.
- Hand Drying Provision
Observation: Paper towels not provided at bar hand sink adjacent to Greene Turtle.
Correction: Provide paper towels at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) floor tile grout eroding in dish room
2) floor around floor drain grate at ice machine is damaged.
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: The physical structures are not clean:
1) floor below the fryer, stove and grill--HEAVY
2) walls surrounding make tables, prep tables in all prep areas
3) floor below majority of all equipment in all prep areas (moderate)
4) ceiling tiles surrounding the exhaust vents at the cookline
Correction: CLEAN. EHS to follow-up on cleaning in 30 days to ensure cleaning is being addressed.
- Critical: Pests-Controlling Pests*
Observation: Few fruit/phorrid flies observed at bar and expo area.
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 AND cleaning.
|
09/03/2015 | Routine | |
food temperatures observed are internal. Discussed upcoming changes to the current State Food regulations which include cold holding cut leafy greens such as lettuce at or below 41* and cutting open vacuum package of fish once removed from the refrigerator. The flood tiles around the drain at the ice machine is badly damaged. PIC showed EHS a letter from Trident foods on PIC's smartphone regarding salmon since salmon would be cooked to a guest's specification on the rare occasion it is requested
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to remove his gloves and wash his hands after breading/battering raw chicken.
Correction: Instruct food employees to remove gloves and clean their hands after handling raw animal foods to prevent cross contamination.
- Gloves - Use Limitation (corrected on site)
Observation: Single use gloves not used properly (see item 6).
Correction: Single use gloves shall be used for only one task such a working with ready to eat food or with raw animal food, used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation. Other surfaces that the soiled glove touches could be contaminated with disease causing bacteria.
- Cooling Methods
Observation: The methods used for cooling chicken guisado (walk in cooler) and bruschetta (reach in refrigerator) were not adequate.
Correction: Corrected by relocatin bruschetta to walk-in cooler. Advised to 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: Garlic in oil ( >70*), cut tomatoes (top level > 45*), pico (45*) are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous/time-temperature for control safety foods (phf/tcs) at or below 41*. EHS discussed how to use time as a public health control for the garlic in oil and will provide guidance document to PIC.
- Cooling, Heating, and Holding Capacities
Observation: Upright refrigerator was overstocked and/or the doors are opened and closed frequently so the unit is cold holding above 41*.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Provide additional refrigeration as needed.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The equipment are no longer properly sealed to the walls:
1) dish room spray sink (stained/mildewed/deteriorated)
2) hand sink adjacent to the dish room.
Correction: Re-seal or seal the sinks to the walls.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) upper interior of ice machine
2) splatter area of table top mixer
Correction: Clean the surfaces of equipment 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 (repeated violation)
Observation: The nonfood contact surface of MULTIPLE equipment has accumulations of grime and debris such as but not limited to: sides of fryer, stove, shelf of table next to pantry make table, slicer prep table shelf, exterior bulk sugar bin, dirty linen bin, shelf storing cutting boards below the three compartment sink, exterior surfaces of the table top mixer
Correction: CLEAN the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: The following are equipment are not stored protected from splash contamination:
1) tongs hanging at the three compartment sink
2) bread boards stored on the drainboard of the three compartment sink
3) stacks of glasses at expo/service station hand sink
Correction: Discontinue storing these food contact surfaces in the splash area of the sinks.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Fry make table lids stored on the floor at the cookline.
Correction: Store the lids elevated up off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: MULTIPLE physical structures are not clean to include but not limited to: ceiling tiles excessively dusty around the exhaust vents, wall behind the steam table and make tables, floor below cook line and prep line equipment., walls and floor in dish room, etc.
Correction: CLEAN the physical structures and maintain in sanitary condition.
|
03/19/2015 | Routine | |
all food temperatures observed are internal. The only orders filled at time of evaluation were burgers that are cooked to order (no orders well done) and chicken wings that are RTE food for immediate service.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. There is signage posted regarding the reporting of signs and symptoms and the 5 reportable diagnosed illness. Ensure staff are aware of the reporting policy and where to find the policy. The CFM was very knowledgeable.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling sliced tomatoes were not adequate.
Correction: The tomatoes were sliced this morning and stored on the top rail of the pantry make table. The top rail is not designed to cool phf/tcs foods--they are designed to hold food at temperature it was placed on the unit. Tomatoes were placed in a single layer on a sheet pan and placed in the walk-in cooler for rapid cooling. Other approved methods for cooling include the following: 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.
- Temperature Measuring Devices
Observation: Thermometers not provided or properly located at the warmest location of the following refrigerators:
1) pantry make table
2) fry make table
3) bar low boy storing dairy
Correction: Provide thermometers inside refrigerators storing potentially hazardous/time-temperature control (phf/tcs) foods at the warmest location (i.e. at the front by the door).
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The caulk is eroding and/or mildewed:
1) service station hand sink
2) dish room spray sink
Correction: Remove old caulk and re-seal the sinks to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) racks inside the upright prep refrigeration are corroded
2) fry reach-in freezer door gasket is torn
3) end caps missing on poles supporting shelves at the storage area
4) protective film lining shelf of table outside of bar is peeling
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the pantry make table 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following equipment are not clean:
1) bottom interior of the fry make table
2) splatter area of the table top mixer
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glasses and food containers 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: Glasses are subject to contamination at the service station hand sink--they are stacked too high and too close to the splash guard.
Correction: Relocate the glasses or the paper towel dispenser to prevent splash contamination of the glasses.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law--sprayer attached to hose connected to mop sink hose bibb.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. The current instaklled back flow prevention device is an atmospheric device that is not designed to protect hosed under constant pressure. Advised to install an approved backflow prevention device on the y-connection OR to remove the sprayer from the hose. Operator remvoed sprayer.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: One of the bar hand sinks is not accessible since there were bottles and the shot calibrater stored in the basin.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment and bottles preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Floor tile grout eroded at the dish room and ice machine areas.
2) Floor around floor drain grate is damaged at ice machine.
Correction: Maintain the physical structures in good repair to faciliate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures (floors and walls) throughout the kitchen are in need of cleaning.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles stored with cutting boards on shelf below the three compartment sink and on top of the dish machine.
Correction: Corrected. Store chemicals separate and BELOW food, equipment, utensils, linen, and single service.
|
08/21/2014 | Routine | |
all temperatures observed are internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Concentrate efforts on GRPs: 1) in cleaning of the floors, especially below cookline equipment and any minimal vegetation debris (fruit, vegetables) 2) decreasing fruit fly populations particularly at service station and drink counter, bar, and adjacent to walk-in cooler 3)current splash guard not effective against splash onto glasses due to placement of paper towel dispenser.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top portion of sliced tomatoes (46*+) stored on grill make table are cold holding above 41*
Correction: Corrected by discarding. Advised that potentially hazardous/temperature control for safety foods shall cold hold at or below 41*.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Multiple food contact surfaces are not clean: knives on knife rack, electric juicer, meat slicer.
Correction: Corrected. Ensure all food contact surfaces are cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Bar dish machine not injecting chlorine at 50-100 ppm (no residual observed).
Correction: Discontinue use of the machine until it is capable of dispensing chlorine sanitizer 50-100 ppm. Manual ware washing is set up (but "wash water" is in middle sink and sanitizer in sink next to it--advised to wash, rinse, and then sanitize--set up the three compartments accordingly).
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Shot calibrater (?) stored in one of the bar hand sinks (the other is not stocked with soap or paper towels).
Correction: Corrected. Hand sinks shall be accessible for use during operation AND are for HANDWASHING ONLY.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap not provided at one of the bar hand sinks.
Correction: Ensure all hand sinks are supplied with hand soap.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at both bar hand sinks.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Toxics - Separation of Toxics (corrected on site)
Observation: Dawn dish detergent stored with liquor at bar and cookline cleaner stored with food at the cookline.
Correction: Corrected. Store chemicals physically separate and/or BELOW food and food contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia sanitizer was used at the low temperature dish machine in the kitchen.
Correction: Corrected. Advised quat ammonia is not designed for use with a mechanical dish machine. It was switched out with chlorine and chlorine dispensed at 50 ppm.
|
11/25/2013 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed bat tender handling fruit to place into drinks with bare hand
Correction: any time food is handled which will not be cooked after touching the employee must be wearing a food service glove or be using suitable utensil or barrier .Advised employee and hands washed and gloves put on
- Food Storage Containers - Identified with Common Name of Food
Observation: sugar container not labeled
Correction: label as to contents
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: multiple products were taken out of refrigeration and placed onto steamline to heat .
Correction: manager observed just as I was getting ready to take temperatures of the product and told employee to remove all the product and to place directly onto the heat of the stove to bring to temperatures of > 165 . Returned to the cookline later in inspection and observed gumbo and queso at temperatures of >204 and 195
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: chubs of ham and salami and container of hard boiled eggs in walk in refrigeration unit were not labeled with the date opened or the use by date
Correction: product is to be clearly labeled with the date opened / sliced or the use by date which cannot be must be less than or equal to 7 days
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: breader sifting basket metal mesh seperating
Correction: repalced a tthe time of the inspection
- Nonfood Contact Surfaces
Observation: use of cloth under cutting boards
Correction: use cutting board mat or bar mesh mat to stabilize cutting boards
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: lack of non smoking sign at the rear entry
Correction: provide a sign advising patrons using the rear door that the facility is non smoking ( either sign of non smoking or internation non smoking symbol)
- Equipment - Good Repair and Proper Adjustment
Observation: << upright refrigeration shelving is worn / surfaced peeling
>> gasket split right side of the refrigeration drawers
Correction: resurface or replace worn upright refrigeration unit shelving
replace gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board and sandwich board of the prep ref, is stained .scored
Correction: plane down to smooth and clean surface or replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: dicer unit dirty
slicer dirty
container of misc. utensils in dirty
Correction: clean and sanitizer dicer , slicer , utensils and container they were observed in
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are no longer clean
>> the FIZZ platform in the bar
>> the can opener
>> the top of the microwave oven
>> the interior of the stove
>> the interior frame and wheels of the fryer
>> the rear legs of the 2 compartment sink ( splatter )
>> the side of the fry prep ( right ) and the kick plate of the cookline upright freezer
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was observed stacked wet
Correction: air dry cleaned equipment prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: mixing bowls and cleaned containers are not properly stored
Correction: store with food contact side facing down
- Light Bulbs Protective Shielding (repeated violation)
Observation: light lens / cover cracked / broken over the ice machine
Correction: replace damaged light lens
- Handwashing Cleanser - Availability (corrected on site)
Observation: soap out at one of 2 bar handsinks
Correction: provide soap at each handsink at all times
- Physical Facilities in Good Repair (repeated violation)
Observation: >> corner molding top portion of divider wall between upright freezer and work table is loose
>> grout erroded on each side of floor drain of the dish machine ( dirty drainboard & scrap sink )
>> small holes in dish area over the utensils soak
>> hole in wall at the mop curb
>> hole in wall under the scrap sink of the dish machine ( open tube )
>> floor tile removed and cracked at the floor drain grate of the ice machine
Correction: >> secure corner molding
>> regrout floor in dish as needed to eliminate areas of food debris and moisture accumulating
>> seal small holes in dish area
>> seal hole in wall at the mop curb
>> seal the hole in the wall under the dish scrap sink
>> replace missing and cracked floor tile at the ice machine grate
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under equipment up against walls and piping dirty cookline
wall dirty right of the drink fountain wait line
light fixture lens dirty in the dish
walls dirty under dish machine / scrap sink dirty
Correction: clean
- Pests - Controlling Pests*
Observation: fruit flies / drain flies observed in a the area of the wait station ( moderate population ) and in the rear by the mop curb ( slight )
Correction: facililty has contracted for exterminator to add drain enzyme which is to be done in the next several days / Continue cleaning efforts in areas of syrupy and sugary products
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: cleaners ( spray and aerosol ) on rail with bar mixers/ liquors in bar and cleaner located on top of dish machine
Correction: cleaners are to be physically seperate and lower than food / food service equipment or single service product
|
02/19/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed cook take glasses off head twice and put on cutting board
Correction: advised cook in company of manager that in placing glasses onto cutting board he contaminated cutting board . He must either keep glasses on head or not wear them
Cutting board cleaned and sanitized at the time of inspection
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: observed bar tender use shaker cup to scoop into ice bin
Correction: use the ice scoop to dispense ice for beverages
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: wiping cloth buckets observed on floor and on prep table ( prep table when I came in and placed on the floor )
Correction: wiping cloth buckets may not be located on the prep table nor on the floor . Store only on lower level of a work table / rack or provide a wiping cloth caddy
- Food Storage - Clean and Dry Location (corrected on site)
Observation: bagged onions ( 2 ) observed on floor in dish area
Correction: manager instructed dish person that onions must be stored > 6 inches off floor
- Critical: Cooling* (corrected on site)
Observation: >> brushetta made 11/5 placed into 6 in depth container , full and covered was 51 /52 degrees
Correction: >> tomatoes which are at ambient temperature are to be cooled from 70 to 41 in 4 hours.
Thrown out
- Critical: Cooling* (corrected on site)
Observation: >>alfredo in walk in refrigeration unit made 11 /5 placed in 8 inch container which was full and covered was 50 degrees
Correction: >> product which is hot / warm must be cooled from 135 to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours. Use ice bath . or ice wand or both ( container of alfredo in an ice bath with a ice wand in the afredo ) to achieve proper cooling .THrown out
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: >> 2 hamburgers sitting in pan on grill with bacon were < 100 degrees
Correction: >> hamburger patties must be held at > 135 . Thrown out
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: >>bacon in pan many pieces of which were limp bacon were IT 115-140 degrees
Correction: >> bacon reheated to > 165. Crisp bacon does not need temperature control but limp bacon must be maintained at >=135
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: >> sliced ham and open chub of salami were not dated in walk in refrigeration unit
Correction: .>> container of sliced ham and open chub of salami dated at the time of inspection with the company use perior
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: >> open chub of turkey and remnant end of turkey in walk in ref, not dated .Per cook he sliced fresh turkey earlier this am and they were turkey bundles in prep ref in dated portion bags )
Correction: >> open chub ot turkey dated at time of inspection as to date opened . Remnant end of bacon thrown out
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: sign not present at the rear door indicating the non smoking status of the facility
Correction: provide signage at each entry that the facility is non smoking ( present at the front door )
- Equipment - Good Repair and Proper Adjustment
Observation: handle grip of cookline upright ref, modestly damaged ( plastic broken off )
Correction: monitor damage. If condition worsens will need to be replaced
- Equipment - Cutting Surfaces
Observation: fry prep unit cutting board stained & scored
Correction: plane down unit to restore to clean and smooth
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: food product wash feed tube discolored at the 2 compartment sink
old labels remaining on " cleaned " containers
mixer unit dirty
Correction: trim food wash tube to level above discoloration
labels are to be removed completely in wash
clean mixer
- Non-Food Contact Surfaces
Observation: interior oven dirty ( under stove burners )
shelf underside above stove burners dirty
fryer cabinetry interior ledges dirty
wheeled tray under multiplex dirty with split/ leaking syrup
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed cleaned equipment on clean equipment rack wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: prep unit lids located on floor
mixing bowls improperly stored ( about half of them ) on clean equipment rack
Correction: store prep unit lids > 6 inches off floor
store mixing bowls with food contact side down
- Kitchenware and Tableware
Observation: lack of tongs at wait station lemon wedges
Correction: use tongs to dispense lemon wedges
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile at the grate by the ice machine is missing / damaged
open hole / hollow tube in wall under dish machine scrap sink
Correction: restore the damaged tile and restore floor to smooth - durable - non absorbant and easily cleanable
seal hole
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles and air returns cookline are dirty
floor dirty under syrup multiplex
floor dirty under fryers
wall dirty under dish machine dirty drainboard /scrap sink and dish machine
Correction: clean
|
11/06/2012 | Routine | |
advised GM and kitchen manager that cryogenic frozen fish filets must be removed from or have packaging opened when placing into refrigeration unit
advised bar staff / wait staff how garnishes are added to beverages . Was told servers garnish and it was admitted to use of bare fingers ---I did not observe this action . Stressed to GM and servers present they must use gloved hand or pick or skewer and cannot use bare fingers . Manager was working with staff on compliance as I observed beverage service during data entry of this inspection
- Person in Charge
Observation: kitchen manager has not registered food manager course completion statement with this office
Correction: advised him to register course completion with this office or have a co worker come and register for him
- Critical: Hands - When to Wash* (corrected on site)
Observation: employee handled raw product and removed gloves and attempted to put on new gloves and manager intervened and advised him to wash hands prior to putting on new gloves
Correction: whenever employees handle raw product with gloved hands they must remove gloves and wash hands before putting on new gloves . Encourage use of gloves for product such as chicken filets and fish filets
- Utensils - In-Use - Between-Use Storage
Observation: use of shaker cup in bar to dispense ice fpr beverage
Correction: use only ice scoop to dispense ice for beverages and maintain handle upright out of contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets observed on floor
Correction: wiping cloth buckets may not be on floor and this facility has very limited lower levels in which to store . Advised that the use of wiping cloth bucket caddies would probably work very well in this facility
- Cooling Methods
Observation: pico made about 10 :30 from tomatoes at ambient temperature was 49 at 1:30 / 2pm
quacamole with fresh salsa added in upright ref, made this morning at 60 degrees
alfredo sauce made at 12:45 in upright refrigeration unit with plastic lid snapped closed at 84 degrees
Correction: went over with manager and kitchen manager that product made from ambient temperatures ( product with fresh tomato ) must be cooled to < 41 in 4 hours from the time prep begins . There is not room in walk in to pre cool product . Use ice baths to cool product or use upright freezer or 2 door freezer as well to rapidly cool product .
Alfredo is to be placed in ice bath and can also use ice wands ( 3 observed in upright freezer )
Product made which is above 41 but < 70 the product has 4 hours to be cooled to < 41
Alfredo ( and other heated product ) must be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
HAVE STAFF USE DIGITAL THERMOMETERS TO INSURE PROPER COOLING IS BEING ACCOMPLISHED
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: opened chubs and plastic wrapped sections of deli meat in walk in refrigeration unit were not identified with a use period
Correction: all ready to eat potentially hazardous foods are to be identified with the date made ( or opened / sliced ) or the use period -- or both example 8/29 -9/ 4
- Food Contact Surfaces - Cleanability*
Observation: fry basket starting to seperate ( metal frame )
Correction: replace
- Temperature Measuring Devices
Observation: thermometer lacking at bar chest refrigeration unit with dairy
Correction: provide thermometer accurate to 2 degrees near lid of this unit
- Equipment - Cutting Surfaces
Observation: white cutting board scored and stained
Correction: plane down to smooth and clean surface or replace
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment is not being air dried
Correction: air dry cleaned equipment
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls on clean equipment shelf improperly stored
tongs improperly stored hanging from divider at cookline handsink
prep / make refrigeration unit lids stored with one edge on floor
Correction: mixing bowls to be stored with food contact side down
tongs cannot be hung from splash divider of handsink
store lids > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed of cone paper on floor
Correction: store all single service product > 6 inches off floor or store in plastic tubs with lids which are > 6 inches high
- Kitchenware and Tableware
Observation: soup spoon improperly stored cook rack with microwave
Correction: store with handles upright
- Light Bulbs Protective Shielding
Observation: light lens cracked ceiling light over ice machine
Correction: replace damaged light lens
- Hand Drying Provision (repeated violation)
Observation: multiple handsinks lack paper toweling
Correction: provide paper toweling at each handsink
- Physical Facilities in Good Repair
Observation: section of tile at grate of ice machine is loose
Correction: secure to floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty ( grease ) under fryer
air returns cookline and surrounding ceiling tiles cookline are dirty
wall behind dish machine and scrap sink of dish line ais dirty
Correction: clean
- Pests - Controlling Pests*
Observation: numerous flies present
Correction: use approved measures to control flies inside building and maintain outer openings closed as best as possible to eliminate insect entry
- Critical: Toxics - Storage of Toxic Containers*
Observation: dry erase board cleaner located on shelf over prep table
wood soap located on shelf with bottles of sauce , liquid ingredients
liquid dish soap stored on " clean " drainboard of bar 3 compartment sink
Correction: cleaners are to be located physically seperate and lower than food , food service equipment and single service product
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08/29/2012 | Routine | |
interim permit issued . See ESH 152 A for observations . ( cleaning --sealing and minor maintenance ) Opening of 8-8 or 8-9 anticipated
- 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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07/30/2012 | Routine | |
No food assembly on prep at expo line #23 unless handsink is installed
All equipment to be on for walk thru on 7/26/12 and no food prep until interim permit issued
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood support under left front leg of wait station drink fountain
Correction: Remove
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following items were not properly sealed
>>Bar island counter and pillars
>>Bar equipment not on casters to wall
>>2 compartment sink and wall
>>3 compartment sink to wall
Correction: Seal
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment still in plastic protective wrap
Correction: Remove
- Non-Food Contact Surfaces
Observation: Surfaces of establishment dusty/dirty from construction
Correction: Thoroughly clean all surfaces
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to any hand sink.
Correction: Provide a refuse container for the disposal of paper towels at all hand sink.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
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 all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Ceiling tile support framework over dishmachine clean drainboard is rusty
Correction: Replace or resurface
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop curb and other areas found to be dirty/dusty
Correction: Clean all surfaces thoroughly
- Maintenance Tools - Storing Maintenance Tools
Observation: There is no mop rack for storing mops
Correction: Provide
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07/23/2012 | Pre-Opening | |
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