This is a permit inspection. Current permit expires on 31 January 2016. Upon payment a new permit will be issued.
Shellfish suppliers are VA196SP and VA1033SS. The suppliers will be verified as approved sources.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish tags. Tags are not dated with the date when last shellfish is used.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk in # 3 has food stored on floor under racks.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in front cooking area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/02/2015 | Routine | |
| No violation noted during this evaluation. | 07/06/2015 | Routine | |
| No violation noted during this evaluation. | 03/04/2015 | Routine | |
| No violation noted during this evaluation. | 12/22/2014 | Routine | |
| No violation noted during this evaluation. | 09/18/2014 | Risk Factor Intervention Evaluation | |
Executive Chef, Chef Carr, requested to have his walk in 3 checked to see the ability of the unit. The evaluation began 24 June 2013 and ended 27 June 2014. The unit performed well with an average temperature of 38F.
No violation noted during this evaluation. | 06/24/2014 | Follow-up | |
While in facility and explaining the evaluation to the Executive Chef, Chef Carr, he directed me to soup that had be cooling for 45 minutes to an hour. I checked the temperature with and it was at 125F and in the process of being moved to a ice bath. I used the product to verify cooling and informed him I would return 24 January 2014 to print report. The cooling was successful it cooled to 41 in less than an hour and maintained through out the night.
No violation noted during this evaluation. | 06/23/2014 | Risk Factor Intervention Evaluation | |
Shellfish tags - VA 1033 SS, VA 818 SP
- Critical: Cooling* (corrected on site)
Observation: Soup, lobster sauce (56F), ravioli filling (43F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tomatoes diced (51F) and eggs, cooked (51F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/18/2014 | Routine | |
Spoke to Executive Chef, Richard Carr, and approved him to conduct Food Handler training at the facility. Chef Carr will provide a copy of ServeSafe certification and will submit names of people trained. The training plan is located in the file. Chef Carr will implement in training schedule and continue the training for all employees.
No violation noted during this evaluation. | 03/07/2014 | Training | |
| No violation noted during this evaluation. | 12/26/2013 | Follow-up | |
Sandwich line unit is maintaining at a temperature of 50F. Recommend repair of unit.
Follow up for the shellfish tags.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad (47F), chicken salad (47F), tomatoes (47F), salsa (47F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/10/2013 | Routine | |
| No violation noted during this evaluation. | 08/12/2013 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for shellfish when removed from their tagged or labeled container. Shellfish stored in drawer under servin line with no tag.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
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07/25/2013 | Routine | |
Consumer advisory is effective and straight to the point. On bar tents "consuming raw or undercooked oysters, burgers, or beef tenderloin may increase your risk of foodborne illness." On dinner menu the identification (*) is missing for two oyster dishes that may be undercooked or raw. Please identify the food items in the menu.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180F while the actual temperature was 171F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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04/26/2013 | Follow-up | |
Spoke to Chris Persinger about debits. Explained to Mr. Persinger the importance of consumer advisory being updated in the menus and this is the second visit with no change. He stated this was going to be fixed in a timely matter and would contact by 28 February 2012 about the status and proposed date of compliance.
Also, contacted maintenance personnel about the dishwashing machine and stated the personnel stated the temperature curves need to be adjusted and he will be on premises to repair on 27 February 2013.
Advised him I will be back within 10 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
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.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not reading 180 for rinse cycle.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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02/26/2013 | Follow-up | |
T
raining with environmental health specialist and district standardization officer( CCP & RW)
No violation noted during this evaluation. | 01/31/2013 | Training | |
Correct consumer advisory on menus within 10 days. Correct outstanding GRP issues within 90 days.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants ( 2 dented cans of black eyed peas)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored above ready to eat ribs.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Food (whole turkeys, desserts, raw meat) on the floor in two of the coolers and two pots found on floor in preparation area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Asparagus found blanching on the three compartment sink with soiled equipment.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Cooling* (corrected on site)
Observation: Dirty rice(47F) and potatoes (107F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food found at improper temperatures in an ice bath:corn mixture 64,sliced tomatoes 54,black-eyed peas 57. The following temperatures found high due to power outage (hour) and refrigerators returning to temperature: creme brule 44 ,potato salad 52
Correction: eggs, sliced 43,roast beef 44,Tomatoes 52,chicken 57,shrimp 46. Power had been off for approximately 2 hours according to operator. All products were relocated to colder refrigeration. By the end of inspection on all refrigerators were working to temperature.
- 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not reading 180 for rinse cycle.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the wash area
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 (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the wash area
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
Observation: Vents in kitchen are 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 - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles (2) observed without a label.
Correction: Label spray bottles with contents or discard.
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01/31/2013 | Routine | |
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