All violations corrected during follow up inspection.
Great job correcting violations! Please ensure cleaning is done regularly, temperatures are being checked, and employees are reminded to wash hands between glove changes.
Will follow up with facility about ServSafe class schedule.
Kitchen is much cleaner and greatly improved- thank you!
No violation noted during this evaluation. | 11/24/2015 | Follow-up | |
Good job storing raw food under ready to eat foods in all units, and correcting consumer advisory on menus.
Ensure direct food contact surfaces (cutting boards, knives) are being properly washed, rinsed, and sanitized every four hours when in use.
Discussed corrective actions thoroughly with PIC.
Left the following handouts with PIC: Cooling, employee heath, CDC Risk Factors, person in charge/demonstration of knowledge, steps for manual dishwashing
Follow up will be on or before November 30, 2015.
- Critical: Demonstration of Knowledge*
Observation: Based on this inspection, and previous inspections, the person in charge is unable to demonstrate knowledge about food safety and preventing foodborne illness.
Correction: Person in charge (i.e. managers, head cooks, chefs) should seek food safety training, and preferably become a certified food safety manager. Discussed options with PIC.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed employees changing gloves and putting on fresh gloves several times without washing hands.
Correction: Employees should wash hands and exposed portions of arms with soap and water before donning gloves and between glove changes.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed used cigarette in kitchen area. PIC stated that employees go out back screen door to smoke cigarettes, and store used cigarettes in kitchen area.
Correction: Cigarettes, especially used cigarettes and ash trays, should not be allowed to be stored in kitchen around clean equipment and utensils.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed PIC handle ready-to-eat food (RTE) (i.e. red onion) with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Never handle RTE food with bare hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed several wiping cloths stored on counter tops.
Correction: Wiping cloths should be stored in sanitizing solution when not in use, not on counter tops.
- Cooling Methods (corrected on site)
Observation: Observed employees cooling green beans by placing them in an ice bath, covered in plastic wrap except for a small hole popped in the plastic wrap.
Correction: Discussed proper cooling methods with PIC, left handout.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several units, and food held within units, observed to be out of temperature (too warm) at time of inspection.
Correction: Have units serviced to ensure they hold at 41 degrees F or below. Some units near hot equipment may need to be adjusted to lower temperatures to compensate for the warm air surrounding the units, and entering them when they are opened. All units must be able to hold food at 41 degrees F or below.
- Equipment - Cooking and Baking Equipment
Observation: The inner walls of microwaves in kitchen were observed to be soiled with grease and old food residue, and in need of cleaning.
Correction: Clean these surfaces as often as neccessary to keep them clean.
- Non-Food Contact Surfaces
Observation: Most surfaces in the kitchen area had accumulations of grease, grime, and encrusted old food residue (i.e. handles of cold holding equipment, floors, bottoms of prep units)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed dishes that had been stacked wet, also observed this during previous inspection.
Correction: Allow dishes to air dry before stacking.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors are accumulated with old food and grease, area over fryer is encrusted with grime and debris and in need of cleaning.
Correction: Clean these areas as often as is necessary to keep them clean.
|
11/19/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: ashtray and cigarette buds in kitchen area
Correction: smoking is in designated areas only.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: raw chicken in walk in was above raw fish.
Correction: raw chicken is to be below raw fish in walk in so that there is no cross contamination of raw animal products.
- Critical: Cooling* (corrected on site)
Observation: chicken salad in refrigerator temped at improper holding temperature. Chicken salad had preparation date of 3/5.
Correction: Foods must be cooled correctlty to ensure prevention of bacterial growth. Left cooling log and handout.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods on prep unit were being held at improper cold holding temperatures
Correction: TCS foods need to be held at 41 degrees or below for cold holding
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: No consumer advisory on menus to inform customers of the hazards of eating raw animal products. Burgers are cooked to customers request
Correction: Must provide a consumer advisory on menus or placard on tables and bar area informing customers of risks of consuming undercooked animal products
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: dishwasher sanitization is not reaching 180 degrees to sanitize dishes.
Correction: have dishwasher repaired to reach 180 to sanitize dishes. use chemical sanitizer or 3 compartment sink to sanitize dishes.
- Wall and Ceiling Coverings and Coatings
Observation: ceiling tile missing from ceiling above food area. Water is dripping on floor.
Correction: replace ceiling tile to avoid contamination of RTE foods and safety of employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: euipment near flour storage has food and dirt build up in kitchen
Correction: clean equipment to remove food build up
|
03/06/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: employee washing dishes is spraying off dirty dishes and then removes clean dishes from dishwasher without washing his hand in between
Correction: employees need to wash hands between handling of dirty and clean dishes to prevent cross contamination
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: temp of grilled chicken after cooking was 147
Correction: Chicken needs to be cooked to 165 degrees for 15 seconds
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: No consumer advisory on menu to advise consumer the risk involved consuming raw animal products. Cooked advised me that they do cook to order the burgers
Correction: Place a consumer advisory on menu or placard on table to advise consumers of risk of consuming raw animal products. place an * next to items on menu that are cooked to order with disclaimer at bottom of menu
- Temperature Measuring Devices - Food
Observation: no thermometers provided for cook to check proper cooking tempatures for chicken
Correction: provide food thermometers to cook to ensure proper cooking temps.
|
10/06/2014 | Routine | |
New menu will be printed. Good cooling method and glove usage.
- 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.
|
08/26/2013 | Follow-up | |
Good date marking of ready-to-eat foods. Good separation of raw animal foods and ready-to-eat foods.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit was observed in a state of disrepair and damaged (condensate inside and improperly cooling).
Correction: Repair the prep unitto 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 the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Clean and sanitized dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (wiping buckets >200 ppm)
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
07/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Big Lick Tropical Grill, 4001 Murray Place, Lynchburg, VA 24501 »