Notes:
The kitchen ceilings are in the repair process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The walls and ceilings inside walk-in cooler are no longer smooth, nonabsorbent and easy cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Outer Openings - Protected
Observation: Outer opening (side door) of the food establishment is not protected against entry of insects and rodents.
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.
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03/31/2016 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain both (bleach and quat) test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the True RIC is damaged and lo longer smooth and easy cleanable. Also gasket is in poor repair.
Correction: Repair the door to RIC 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.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: bar 3 VAT sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the 3 VAT sink immediately.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material in the kitchen area and also in the pool area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toilet Rooms - Enclosed
Observation: Toilet room doors are not provided with a self-closing door (back room).
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storage near mop sink area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/23/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy interior build-up of ice and frost noted in Woods reach in freezer
Correction: Defrost 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
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the ladies rest room
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of blue and clear liquid 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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07/20/2015 | Routine | |
Improvement in equipment cleanliness noted.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Gap noted at bottom of door near stage.
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: Kitchen floor tiles missing and broken
Correction: men's room wall tiles broken, and swing doors from bar to kitchen broken.
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03/04/2015 | Routine | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling bottles of beer is also for drink ice or used as food.
Correction: Cease use of ice for consumption in beverages as a cooling medium. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: Woods reach-in freezer has heavy interior build-up of ice and frost.
Correction: Defrost 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
- Toilet Rooms - Enclosed
Observation: Toilet room door to ladies room is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor and ceiling are not maintained in good repair
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: Walls and floor near deep fryers are 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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11/06/2014 | Routine | |
Shell eggs are the only TCS foods suitable for storage in walk-in cooler, which registers a consistent ambient air temperature of 44-45 degrees F.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chmicals 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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07/10/2014 | Routine | |
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in Woods and GE freezers
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Kitchen floor is not maintained in good repair
Correction: tiles need to be replaced where bare wood is exposed.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/03/2014 | Routine | |
Ambient air temperature in beer walk-in cooler is not adequate for the storage of PHFs
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored unprotected atop ice maker
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: Manager is unaware of the availability or accessbility of a properly working quat tchemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is left open
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.
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10/28/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and beef patties in the beer walk-in cooler are cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket and interior door panel to the True reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket and panel in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the floor fan and maintenance supplies preventing its use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. (exposed rotted wood).
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at 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
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07/16/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Outer Openings - Protected
Observation: There is a separation of floor tiles and wall in ladies rest room that opens to the outside..
Correction: Protect the food establishment against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings,
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Kichen door to pool room, and wall in pool room next to hand sink are cracked and broken. Base board material in ladies rest room is separated from juncture of floor and walls. Portion of kitchen floor has missing tiles with rottin wood exposed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2013 | Routine | |
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