| No violation noted during this evaluation. | 03/16/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food on top of prep unit is not holding at 41 F or below - fire roasted tomatoes 48, cut tomatoes 48 F, butter 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food will be discarded around 2:30 (within 4 hours). They will use time control for food on top of this unit since they set it up for lunch and then for dinner for not more than 4 hours at a time.
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11/05/2015 | Routine | |
Put an asterisk by the salmon if you allow it to be undercooked.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: bar cooler is not holding food at 41 F or below. Thermometer reads 45 F and half and half was 48 F. (wine was 44 F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Half and half moved to another refrigerator during inspection.
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06/17/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: top of prep unit is not holding food at 41 F or below -
beets 47 F, cut tomatoes 44 F.
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. TCS food out of temperature discarded during inspection. Will use time control for these items from now on.
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01/15/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Charred onions (87 F), leeks (79 F), red wine base (85 F) were in deep tightly covered plastic containers in the walk-in while still hot.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Tops removed and sauce placed on ice to facilitate cooling during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: hot sauces holding below 135 F. They are 108 F and 109 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Sauces discarded during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals downstairs are stored above food and single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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08/19/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Veal demi noted not being adequately cooled to prevent the growth of harmful bacteria. Sauce made this morning is still 73 F and it has been more than 2 hours.
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. Sauce discarded during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Beets placed in small deep plastic covered containers while still hot - still 60 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Beets removed from containers during inspection and placed on a sheet tray in walk-in to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: top of prep table is not holding food at 41 F or below - tomato compote 45 F, artichoke 47 F.
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. TCS food out of temperature discarded during inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Hand sink being used to dump food in, food particles in sink.
Correction: The handwash facility identified above is to be used for washing hands only. Hand sink cleaned during inspection.
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12/18/2013 | Routine | |
| No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink above food prep area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink removed during inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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. Went over not touching RTE foods with bare hands. Gloves and utensils available and used after discussion.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Partially cooked food on top of cloth towels in walk-in refrigerator.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot holding at improper temperatures: food on hot plate has fallen below 135 F - chicken broth 109 F, crab 103 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food rapidly reheated during inspection. Make sure food then stays at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: food held in drawers is not holding at 41 F or below- sausage 44 F, pasta 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. You can use time control is food cannot maintain proper temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. No measurable chlorine sanitizer on dishes. Sanitizer not being dispensed during cycle - needed priming.
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. After sanitizer was primed through the tubing and dishwasher cycle was run again, proper concentration of chlorine sanitizer was on dishes.
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08/01/2013 | Routine | |
Provided information and chart for cooling. Suggest listing all items that are cooled and documenting cooling temperatures for all items to make sure cooling parameters are met. Provided information from the FDA food code about partial cooking of animal foods. Spray hose at pre-wash sink is getting close to flood rim level of the sink. Make sure spray hose stays at least 1" above flood rim level of the sink.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food container. Bulk container of sugar is not labeled..
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas
Observation: Food and single service items stored under gray water lines in the basement
Correction: Relocate food and single service storage to an approved area or shield the gray water lines to intercept potential drips.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked tuna is/are provided on the menu, menu board, table tent or brochure without proper disclosure. No asterisk beside the tuna to refer it to the reminder 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Asterisks being added beside the tuna to all menus to refer it to the reminder statement on the menu.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other food. Plastic oyster containers being used to store other food in.
Correction: Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
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01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blue Apron Restaurant & Red Rooster Bar, 210 East Main Street, Salem, VA 24153 »