Discussed menu. Main suppliers are Sysco and PFG. Reviewed menu. Mussels no longer of menu. Oyster in shell are offered as special. Bayside Oyster Company, VA 1402-SS Harvest date 3/3/16. Tuna is cold smoked. Salmon is not served raw. Meats are whole muscle. Soups are commercial products. Quiches observed cooling were rechecked and temperature was 57 degrees.No foods are partially cooked. Employee health information is available. Information is posted and Form 1 B is signed by employees to verify training.Discussed reheating times and temperatures, cooling times and temperatures, hand washing and glove use, bare hand contact. Discussed absence of mop sink in facility. Recommend discarding mop water in toilet and not in storm drain. Ceiling tiles in kitchen are not smooth and easily cleanable. Recommend developing a schedule for replacing tiles.
- Hair Restraints - Effectiveness (corrected on site)
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: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Observed shellstock tags kept for required time not marked to indicate when last shellstock was sold or served.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Ensure date when last shellstock was sold or served is marked on tag or label. PIC knew the last date the shellstock was used as a special menu item (3/7) and marked tag accordingly.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee placing boiled egg on salad.
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. Egg was discarded. Discussed the use of gloves or other means to prevent direct hand contact with a ready to eat food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in use knives stored in soap and sanitizer solution.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Recommend cleaning and sanitizing in use utensils used with TCS foods every 4 hours.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed quiches cooked earlier in the morning cooling in reach in cooler. Methods used for cooling should be changed to ensure quiches cool within required times and temperatures.
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. Quiches were moved to reach in freezer and cooled to 57 degrees in .5 hours.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Observed butter in container on top of prep unit not cold holding or marked for time. No written procedures are in place. Recommend marking butter for 4 hour time control.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. PIC marked container and EHSS provided time control plan for butter.
- Physical Facilities in Good Repair
Observation: The physical facility is not maintained in good repair in the following location:
- caulking above 3 basin sink
- floor in prep area is not smooth and easily cleanable throughout kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Recaulk area between the top of the sink and wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning
- wall above 3 basin sink
- pipes under 3 basin sink and dishmachine
- floor under dishmachine
- grill hood and filters.
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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03/09/2016 | Routine | |
Standardization Inspection.
No violation noted during this evaluation. | 09/02/2015 | Training | |
PIC stated that test strips should be delivered today. PIC adjusted hot water heater setting to increase temperature on dishmachine. PIC will notify EHSS later today about receipt of test strips and dishmachine temperature setting.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed water temperature at 110 degrees. Data plate requires minimum of 120 degrees. Sanitizer was 100 ppm.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Outer Openings - Protected (repeated violation)
Observation: Observed rear door is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed small leak in drain line under hand sink in bar area and in drain line under 3 basin sink.
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: Observed hood filters above grill in need of cleaning 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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03/31/2015 | Follow-up | |
Employee health information readily available. Form 1B signed by employees. Discussed partial cooking, reduced oxygen packaging (ROP), thawing fish, cooking parameters for ribeye roast ( 500 degrees for 1 hours, 325 for 1.5 hours for 145 end cook temperature. PIC state interest in possibly vacuum packaging foods in the future. EHSS recommended contacting health department prior to conducting ROP. All fish is fully cooked. No foods partially cooked. EHSS discussed schedule for repairing floor in kitchen within 6 months. PIC stated there was a leak in December. Floor tiles are in facility. Ceiling tiles in kitchen are acoustical. EHSS and PIC discussed schedule for replacing ceiling tiles within 6 months. Microwave is used to reheat foods for hot holding.
EHSS will provide information on smoked salmon.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure 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. EHSS provided wording for disclosure statement.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed water temperature at 110 degrees. Data plate requires minimum of 120 degrees. Sanitizer was 100 ppm.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Outer Openings - Protected
Observation: Observed rear door is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Observed small leak in drain line under hand sink in bar area and in drain line under 3 basin sink.
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: Observed hood filters above grill in need of cleaning 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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03/17/2015 | Routine | |
All other deficiencies noted on the previous inspection report have been corrected and maintained corrected.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked ribeye, filet mignon on the menu and eggs on the brunch menu are provided 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.
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09/02/2014 | Follow-up | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Developing an employee health policy and then training staff of the policy. FDA Form 1-B was given to the PIC.
2. Ensure that employees handling food are wearing hair restraints.
3. Provide thermometers in all refrigeration units. Several units were missing thermometers.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures: (Salad prep unit): precooked chicken-59°F, chicken salad-48°F
Correction: (Bar reach-in cooler): milk-45°F. The PIC lowered the thermostat on both unita and removed all of the temperature control for safety foods from the salad prep unit.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked ribeye, filet mignon on the menu and eggs on the brunch menu are provided 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the mechanical dishwashing machine were not observed sanitized. The chlorine sanitizer concentration was less than 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The PIC repaired the machine and adjusted the sanitizer level to 100 ppm.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/26/2014 | Risk Factor | |
Recommend meats which can be cooked to order, such as steaks and hamburger should be asterisked on menu with advisory statement which is printed on menu.
- Warewash Machines, Temperature Measuring Devices
Observation: Observed water temperature gauge on Dishmachine not functional.
Correction: Recommend gauge be repaired to accurately measure temperatures.
- Sanitizing Solutions, Testing Devices
Observation: Observed test strips not available.
Correction: Recommend test strips should be available to measure strength of sanitizer.
- Toilet Room Receptacle Covered
Observation: Observed trash container in bathroom without cover.
Correction: Recommend trash container have lid/cover to protect from contamination.
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04/23/2014 | Routine | |
broth 168 degrees, sliced turkey 39, sliced ham 38. Employee health and food safety information posted in kitchen. Observed consumer advisory statement not printed on Brunch menu, * for undercooked foods such as poached eggs noted. Recommend complete advisory statement be linked to undercooked foods be printed on Brunch menu. Menus for lunch and dinner menus have correct statement.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Observed foods in reach-in cooler not date marked.
Correction: Recommend foods held more than 24 hours should be date marked.
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12/10/2013 | Risk Factor | |
Meat balls thawing 26, corned beef 40, turkey sliced 39, ham 40. Observed purse left on food prep surface. Recommend personal items not be stored on food contact surfaces. Repairs made on wall grill/hood area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in RIC/Top prep cooler above 41 degrees-chicken salad, boiled eggs, tuna salad, chopped tomatoes.
Correction: Recommend foods out of temperature be discarded if above 41 degrees for more than 6 hours. CORRECTED.
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07/11/2013 | Risk Factor | |
Observed new ventilation system and fire suppressor being installed to have gas operated grill. Work should be completed within 2 weeks. Currently use electric griddles.
- Hair Restraints - Effectiveness
Observation: Observed head covers not worn by food handlers
Correction: Recommend hair covers be worn by food handlers.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice scoops should have handlers stored above ice
Correction: Recommend ice scoops be stored handles upright.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed hand sink in bath with water temperature of 82 degrees.
Correction: Recommend temperature of water for hand sink be at 100 degrees or higher.
- Refuse - Covering Receptacles
Observation: Observed trash dumpster lid is open.
Correction: Recommend lids be closed on dumpster when not in use.
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bell Cafe, 8319 Bell Creek Road B, Mechanicsville, VA 23116 »