The hood was being serviced during the inspection.
- Food Storage/Preventing Contamination from the Premises
Observation: The rice and the rice cookers in the kitchen are stored next to handwashing sinks. There are no splash guards.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A Quaternary Ammonia sanitizer test kit or other device that accurately measures the concentration of the sanitizing solution is not provided. The owner will contact the sanitizer provider to obtain test strips.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bar).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 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: Each handwashing sink (bar) is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing
Observation: The kitchen floors are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/11/2016 | Routine | |
Typed copy will be mailed.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee drinks were not stored to prevent contamination in the bar and kitchen area.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sinks in the kitchen and bar were not maintained accessible at all times for employee use (bar: ladder and containers blocking the sink. kitchen: rice cooker and rolling cart blocking the sink).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Spray bottles containing chemicals were not labeled.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/25/2015 | Risk Factor | |
Food employee wiping the cutting board with a wipe full of quaternary and them touching ready to eat food without changing gloves.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: A food employee was preparing ready to eat food and cutting lettuce with her bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at the cooking line hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink by the water fountain.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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12/11/2014 | Risk Factor | |
Relocate the handwashing sign closer to the handwashing sink near the soda station.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The kitchen warewashing machine is not dispensing sanitizer. The 3 compartment sink was setup during the inspection. All dishes will be sanitized in the 3 compartment sink until the warewashing machine is repaired later today.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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08/21/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no smoking signs in no smoking areas.
Correction: Post no-smoking signs in non smoking areas.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Spatulas for rice dispensing were stored in container of room temperature standing water.
Correction: Food preparation and dispensing utensils shall be stored in approved manner.
- Critical: Backflow Prevention Device, Design Standard
Observation: Inadequate backflow prevention installed on mopsink under constant pressure.
Correction: Backflow prevention device installed on mopsink must meet standard for constant pressure.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: Dumpster for facility use was missing lid.
Correction: Dumpsters and lids must be in proper condition.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No hand towels available at bar hand sink.
Correction: All hand washing sinks must be supplied with hand towels.
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04/15/2014 | Routine | |
1. Wash hands frequently.
2. Do not store any foods or clean equipment/utensils under handwashing sink.
3. Do not stack wet dishes.
4. Ice scoop handles observed laying on drinking ice at bar - (corrected).
5. Both kitchen and bar warewashing machines are sanitizing properly.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw eggs stored over uncovered trays of white rice and pickled reddish inside the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at bar is blocked by a ladder and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: Bar handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all cookline handwashing sink used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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12/16/2013 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Coleslaw on ice cold holding at the improper temperature of 44 F to 58 F. Food discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The Oster steamer is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the drink fountain nozzles, tea urn and dispenser, and the ice storage unit at drink station are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
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08/13/2013 | Routine | |
| No violation noted during this evaluation. | 07/05/2013 | Follow-up | |
- Food Preparation/Protection From Environmental Sources
Observation: Splash guard needed at both hand sinks in kitchen.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Dish machine in kitchen is not sanitizing. No chlorine observed.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Outer Openings, Protected
Observation: Air gap observed at bottom threshold of rear exit door and front doors.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: Inadequate lighting at prep area along cookline.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Drying Mops
Observation: No mop rack installed.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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07/03/2013 | Pre-Opening | |
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