Notes:
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Blanched fries cold holding at improper temperatures under prep table, also all TCS foods inside small fridge ( on top of counter) 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 (dinner menu, steak), 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulbs above grill not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storage room (equipment).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/04/2016 | Routine | |
Operator was using time today for the par cooked fries being held on the counter, however explained that the plans to just by a refrigerator to place the fries in. Explained that he must make regulatory authority aware of which route he plans to take. Cooler must be holding at 41 F or below.
A small counter cooler has be placed in the kitchen for bottled sauces. Everything in the cooler was reading at 42 F. Operator turned cooler all the way down. A thermometer must be placed in this unit to ensure the cooler is capable of holding TCS foods at 41 F or below.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Any unused equipment should be removed from the facility. Storage area needs to be gone through and organized.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/09/2015 | Follow-up | |
Once vacuum packaged fish is removed from the freezer, package must be opened to prevent botulism spores from growing.
Provided operator with a copy of a time control policy that can be used for french fries.
Dish machine cannot be used for sanitizing purposes, until it has been repaired.
A follow-up inspection will occur on/about 11/09/2015.
- Critical: Cooling* (corrected on site)
Observation: Spinach/artichoke dip, queso, and chili in small pans, being held in the make table noted not being adequately cooled to prevent the growth of harmful bacteria. Employees cannot remove these items from the steam table and place directly in the refrigerator and expect them to cool. Food was voluntarily discarded.
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.
- Cooling Methods
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) (repeated violation)
Observation: Par cooked fries and house made sauces cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) queso, potatoes, housemade sauces and cooked sausage in the refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Dispenser of sanitizer was quaternary ammonium, however chlorine was being used during todays inspection. Obtain correlating test kit for the sanitizer the facility plans to use.
Correction: Obtain a chlorine and/or quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: High temperature dish machine is not reaching the required 160 F to properly sanitize dishes.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Any unused equipment should be removed from the facility. Storage area needs to be gone through and organized.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/28/2015 | Routine | |
Notes:
1. Store ice buckets inverted to drain on a sheet tray on top of the ice machine. Wash daily.
2. ALL ready-to-eat (RTE) foods must be date-marked. Review with staff that RTE foods cannot be kept and used (under refrigeration) for more than 7 calendar days.
3. Drinks in the kitchen must all have lids and straws. No screw top bottles.
4. The smoker should be cleaned after each use.
5. Keep pans in all slots in the top of MUT coolers at all times. Empty slots allows cold air to escape. Also, do NOT double stack pans in the top wells.
6. Water found ponding on a panel on the floor that was previously covered by the oven. Panel has an opening below it with water sitting in a pipe. No idea of what this is. Keep area dry.
7. If fries are to ever be left out for use, a policy to use time as a public health control must be written up and put into place. As of right how the owner does not want to pursue that.
8. Elevated product found in the bottom of the right MUT cooler was moved to the WIC for safer storage. If units are to be heavily used during meal periods be careful about what is stocked in them. Product temperatures will go up the more a unit is opened/closed.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Tongs that are used to place french fries on customer plates was found resting on top of french fries in the bottom of a bowl. The hand contact portion was in direct contact with food.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Crabcakes, shrimp skewers, steak skewers, and a bucket of par-cooked french fries cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausage, rice, sliced cheeses in various refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) citrus marmalade, another dressing, cooked sausages, and pork belly in various refrigeration units were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the Lowe's buckets are not durable, nonabsorbent, easily cleanable, resistant to pitting. 5 buckets observed in use in the kitchen area for storing food. Other buckets that were food grade did not have the black gasket removed from the lid.
Correction: Only food grade storage containers/buckets can be used to store food. Replace the buckets to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food with food grade storage containers. Any food grade buckets that are used must have the black gasket taken out to allow for proper cleaning of the lids.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: electric smoker that was used the previous day was full of juices, sauce, and food residues.
Correction: Clean and sanitize these surfaces for food contact.
- 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. Observed staff filling containers with water at the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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05/13/2015 | Routine | |
The 3-door RIC is no longer in use and is supposed to be removed from the facility. A large Hoshizaki MUT cooler has been purchased and the foods from the old unit are stored in this one. An adjustment to the unit's thermostat was made today to try and bring now the temperatures slightly of items stored in the bottom left side of the unit.
Another MUT is supposed to be purchased in the near future and also placed along the cook line.
Staff must continue to monitor temperatures on a daily basis to ensure all temperature control for safety foods are maintained at 41 F or less at all times.
No violation noted during this evaluation. | 01/30/2015 | Follow-up | |
The MUT cooler is holding better temperatures, but the 3-door BA RIC is not. Five of seven product temperatures in the BA RIC were found at 44-47 F. All refrigeration units must be capable of maintaining product temperature of 41 F or less at all times.
Notes:
1. Hardware store buckets have been removed from the facility and have been replaced with food-grade storage buckets. The gasket seals must all be ripped out ASAP to allow for adequate cleaning.
2. Remind all staff that utensils cannot be stored in sanitizer or standing water when not in use. Store on a clean and dry surface.
3. Do NOT keep cutting boards on towels on work surfaces. The potential contamination of the towel can spread it throughout the area.
4. Send ServSafe information for other certified employee since former chef has left.
5. Ice water baths are only useful if the cold can touch/cover exposed surfaces of the food in question. An ice water bath set up for assorted sauces (temperature control for safety ingredients) and pico contained no water, and product temperatures of the sauces ranged 55-56 F.
6. Meatloaf is being cooked and immediately placed in the freezer until completely frozen. Data of cooling temperatures was not available.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes, sourcream, onion soup, bread pudding, chipotle sauce, chicken salad, cooked sausage, burger, chipotle ketchup, and pulled pork cold holding at improper temperatures (in MUT and 3-door RIC).
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.
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01/15/2015 | Follow-up | |
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer buckets, and test kit. Steramine tablets used at the bar. Signed copies of FDA form 1-B are NOT on file for staff. Policy posted in an out-of-the-way place and has been relocated into the main kitchen area. Strongly encourage an in-service reviewing signs/symptoms of when staff must call in sick. Signed forms are not required, but strongly encouraged.
Notes:
1. Have the 3-door BA RIC and MUT cooler checked out for proper functioning. The MUT cooler is subject to intense heat from the grill and is not maintaining proper product temperatures. Suggest setting up and using ice water bath tubs for products that are used frequently. Not sure why the BA cooler is not holding proper temperatures. There were some products under 41 F, but the majority checked were above 41 F.
ALL REFRIGERATION MUST BE CAPABLE OF MAINTAINING TEMPERATURES OF 41 F OR LESS AT ALL TIMES.
2. Review proper hat/hairnet/facial hair. Some staff not up to the standard
3. Lowe's/Home Depot buckets are not approved for use as a food storage containers. Will provide PIC with information regarding approved food-grade constructed surfaces.
4. Revisit current cooling methods. Meat loaf found above 41 F after 6 hours, even after placing it in the WIF for 30 minutes. Speed rack with the meat loaves in the WIC also contained par-cooked fries and wings, and perhaps all of the warm products together hindered proper cooling.
5. Provided flyer on upcoming ServSafe class.
6. Hang mops so they can dry when not in use.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Facial hair not well-groomed on one employee.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, sourcream, onion soup, bread pudding, chipotle sauce, chicken salad, cooked sausage, burger, chipotle ketchup, and pulled pork cold holding at improper temperatures (in MUT and 3-door RIC).
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Lowe's/Home Depot buckets are being used as food storage containers. The lids of the buckets contain black gaskets that cannot be cleaned.
Correction: Replace the buckets with food-grade storage containers/buckets that permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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01/07/2015 | Routine | |
The operator stated that the range/grill would be replaced prior to opening due to rusting in the lower components.
The facility is approved for permitting pending issuance of a Certificate of Occupancy by Chesterfield Building Department.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located behind the bar and before the rear exit door does not meet the standard of: 1. smooth, durable and easily cleanable. (exposed concrete and uneven surfaces were noted)
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable
- Physical Facilities in Good Repair
Observation: Missing ceiling tile was observed in the side designated employee locker/break area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/24/2014 | Follow-up | |
The facility's proposed opening date is scheduled for 127-12/13/14.
The following items were noted: 100 gal. State gas hot water heater ( model# S8F100199NET), Pest control services to be provided by Ameripest Inc. on monthly basis, the operator provided a probe thermometer and quat test strips during today's pre-operational inspection. An Employee Health policy (FDA Form 1B) was discussed and also issued at this time.
- Food - Miscellaneous Sources of Contamination
Observation: Open rafters and studs were noted above in the designated expo area.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The bar 3 compartment sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( the threaded hose bibbs located by the mop sink area, in the rear hallway).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located behind the bar and before the rear exit door does not meet the standard of: 1. smooth, durable and easily cleanable. (exposed concrete and uneven surfaces were noted)
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( the self-closing device on the rear exit door was observed detached). Also noted was open spacing around the rear exit door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the male and female restroom.
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
Observation: No disposable towels were provided at the hand washing lavatory in the male and female restroom
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the rear food processing area and on the cookline.
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
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11/20/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 11/20/2014 | Pre-Opening | |
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