- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile (cove base)/wall behind sink in dish machine area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/18/2015 | Follow-up | |
Discontinue use of warewash machine unless able to gain final rinse temperature of 180F for proper sanitizing. Manually sanitize all dishes in three compartment sink with chemical sanitizer. Watch left compartment on display refrigerator due to inability to maintain 41F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wood shelving under soffee pot storage is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities
Observation: DIsplay refrigerator (front service counter) *left top compartment is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <161ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine (visible mold on baffle)/interior of juice machine dispenser/catch tray.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cooking pans, food service containers
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Water Pressure (corrected on site)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handwashign sink (wait service area)
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind dish machine/walking area(s) in kitchen area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: Floor tile (cove base)/wall behind sink in dish machine area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/07/2015 | Routine | |
Observations discussed with manager. Restaurant is in very good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (ice scoop) improperly stored between use.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausage and cooked brown rice in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below the dishwashing machine and the 3x sink is 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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09/01/2015 | Routine | |
Observations discussed with managers.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces of equipment are in need of cleaning: the leading edge of the walk-in refrigerator's door, the faucet joints on the two compartment prep sink.
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 (corrected on site)
Observation: The large coffee filters (in starbuck's storage area) were observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/05/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Vegetable hors d'oeuvres inadequately protected at bar's service counter.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items (coffee filters) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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02/03/2015 | Routine | |
Observations discussed with manager.
- Non-Food Contact Surfaces
Observation: Exterior of the aluminum foil's cardboard dispensing box is not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. The foil dispenser boxes may need to be replaced with washable dispensers if staff are not able to prevent the cardboard from becoming stained.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items not adequately protected on shelf above the cookline's prep unit.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/01/2014 | Routine | |
Observations discussed with managers, New Permit Issued.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean customer utensils were observed stored on a cart with the food-contact surfaces uncovered.
Correction: Store utensils covered to prevent contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (Carry-out trays) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Pests - Controlling Pests*
Observation: Fruit flies or drain flies were observed in a storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Contact a Certified Pest Control Operator to discuss treatments against these insects.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of Oven Cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/05/2014 | Routine | |
Observations discussed with managers Cleaning is improved, especially in the cookline areas. All meats & eggs are precooked commercial or pasteurized items.
- Equipment - Cooking and Baking Equipment
Observation: The bottom interior of the convection oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean glassware were not observed stored in a position to allow air-drying.
Correction: Store glassware in a self-draining position that allows air-drying.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups observed stacked above cup holders unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser so that the lip portion of the cups cannot be touched by bare hands.
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03/17/2014 | Routine | |
Observations discussed with manager.
- Utensils - In-Use - Between-Use Storage
Observation: Tongs stored on handle of fryer unit, improperly stored between use.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Two mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle stored improperly at cookline's prep area,
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/12/2013 | Routine | |
Observations discussed with managers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: handle of walk-in refrigerator, top of stove, grill station below the grill, exterior door of steamer's unit, top of the black pepper container.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized kitchen utensils are being stored in open containers in the kitchen.
Correction: Store cleaned and sanitized utensils in a manner that protects the food-contact surfaces from all sources of contamination.
- Lighting, Intensity
Observation: The hood system light above the fryer is not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below the cookline is 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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07/10/2013 | Routine | |
Observation discussed with managers.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) cheeses in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interiors of the clear plastic pans that are used to hold kitchen utensils.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and/or debris: top of gas burner, top edges of drawers in cookling, base of hot holding lamp.
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: Single service items (coffee filters) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below cookline's grill area is noted in need of cleaning. The wall beside and below the convection oven is 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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02/15/2013 | Routine | |
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