- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use (Several wet or soiled cloths were note stored in a sanitizing bucket).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer set-up was set-up at the 3 compartment- (dishes were soaking in soapy water with added sanitizer)
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the bar and kitchen hand sinks.
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 (corrected on site)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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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01/21/2016 | Routine | |
Note: An odor was emanating in the warewashing/prep floor drain area.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the food preparation/assembly area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes 9 a chemical warewashing machine is observed installed where a mop sink was previously situated)
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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09/23/2015 | Follow-up | |
, A re-inspection for existing violations have been scheduled on/about 9/23/15. Management has indicated that plumbing repairs are scheduled for 9/22/15.
Note: The use of " Lowes " and "Home Depot " general use colored plastic storage containers were observed at this time. Management was informed the food grade storage containers are to be used for food storage.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( French fries were observed stored directly on the floor in "Home Depot" plastic orange bucket). I also discussed with the cook the use of food grade storage containers for TCS food products.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the food preparation/assembly area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes 9 a chemical warewashing machine is observed installed where a mop sink was previously situated)
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The elevated floor drain to the 3 compartment warewashing floor sink was observed overflowing into a floor drain within close proximity.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the food prep handsink sink are leaking ( the plumbing line was observed disconnected).
Correction: Plumbing systems and components shall be maintained in good repair.
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09/18/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine & quat test strips and an Employee Health policy during today's inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use ( wet wiping clothes were observed stored on surfaces in the food prep area).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a bucket of cooked french fries were observed stored directly on the floor before the deep fryer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground beef slider was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria ( customer order of sliders measured 141F, 164F & 159F as final cook temps). The cook continued to cook the customer slider order to 155F+)
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes, smoked tomato aioli, raw shrimp,corn salsa, hummus (dated 8/30), bagged cooked chicken breast pieces and cooked fried stored on the ground before the deep fryers were cold holding at improper temperatures ( cut tomatoes/smoke tomato aioli-51F, corn salsa/hummus-.45F, bagged chicken pieces-51F, raw shrimp-46F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food preparation/assembly area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: on the wall behind the food prep panini press and the hood suppression system filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes 9 a chemical warewashing machine is observed installed where a mop sink was previously situated)
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Plumbing System Maintained in Good Repair
Observation: The elevated floor drain to the 3 compartment warewashing floor sink was observed overflowing into a floor drain within close proximity.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the food prep handsink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners not stored separately from insecticides or rodenticides( 2 cans of Powerhouse Ant & Roach spray insecticide were observed stored with cleaners underneath the 3 compartment sink)
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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09/08/2015 | Routine | |
Discussed proper cooling methods. Suggested not to place hot foods ( blanched fries, boiled potato, etc.) into the walk-in cooler immediately after cooking. It will bring the temperature of small walk-in cooler up. Cool foods outside using ice water or by portioning and stirring.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/24/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Date marking system is in place but shall be accurate and monitored to prevent potential bacterial growth.
* Residential use pesticides shall not be applied in the food establishment by employees. Pesticides shall be applied by a certified pesticide applicator to prevent potential misuse and cross-contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: stored in stagnant water with an temperature < 135 degrees at the time of inspection.
Correction: RELOCATED AT THE TIME OF INSPECTION. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken in the refrigeration unit is not properly dated for disposition.
Correction: CHICKEN WAS PROPERLY DATED AT THE TIME OF INSPECTION. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar hand sinks.
Correction: FURNISHED AT THE TIME OF INSPECTION. 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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not CLEARLY visible: men's and women's restroom handsinks.
Correction: FURNISHED AT TIME OF INSPECTION. Provide a sign/poster that is clearly visible to all employees
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site) (repeated violation)
Observation: Toilet tissue was not present at each toilet: women's restroom.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator: RAID ANT & ROACH KILLER
Correction: REMOVED FROM ESTABLISHMENT AT TIME OF INSPECTION. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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12/15/2014 | Routine | |
NOTES:
* All critical violations shall be corrected within 10 days and no later than the time of the next inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Please fax/email the Parasite Destruction letter, and the certified pest controller invoices within the next 10 days and no later than the time of the next inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The kitchen staff employee is eating and drinking in the kitchen area during operation.
Correction: All eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No observed date marking system in place for all cooked and prepared ready-to-eat foods at the time of inspection.
Correction: DISCUSSED WITH PIC. Ensure all prepared ready-to-eat foods that are saved for more than 24 hours are marked with a preparation or discarded date.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The kitchen hand-sink drain plumbing was disconnected at the time of inspection.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: At the start of the inspection the kitchen hand sink was blocked with a chemical bottle hindering the hand-washing process.
Correction: Ensure all hand-washing sinks are accessible at all times for adequate hand-washing.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels at the kitchen hand sink at the time of inspection.
Correction: Ensure all hand-washing sinks are maintained with adequate paper towels for hand-washing.
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site)
Observation: Toilet tissue was not present at each toilet. (Men's room)
Correction: CORRECTED. To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests: the premises is not being routinely inspected for evidence of pests(fruit flies). There were no records of pest control at the time of inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Oven and Glass cleaners are not properly labeled.
Correction: LABELED. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/18/2014 | Routine | |
All of the previously cited violations have been corrected at this time.
No violation noted during this evaluation. | 05/09/2014 | Follow-up | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy was available at this time. I discussed with the person-in-charge about providing a separate location for cleans pans,other than hanging above the handwash sink, in the food processing area.
Note: I also discussed with the person-in-charge to update the menu to address those food products that are served undercooked or raw, with the disclosure and reminder information.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( A male food worker was observed leaving the male restroom, enter the food processing area and then begin food processing activities without handwashing at the designated food processing area handsink)
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored with ready-to-eat (RTE) food in the refrigeration unit ( packages of rope raw sausage was observed stored in a plastic container with cured meats, in the walk-in cooler)..
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( a box of canned tomato paste was observed stored directly on the floor under a storage shelf, in the food processing area).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple food product in the food processing area maketable unit, chorizo bean soup in the walk-in cooler and cut sausages in the Leader undercounter cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The line maketable unit was observed with an ambient air reading of 46 degrees F with elevated food product temperatures within the unit.
Correction: Repair the line maketable unit to 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 line maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility in the food processing area/kitchen was observed blocked, preventing access by employees for easy handwashing, by a small prep table and dishes stored in the handsink basin. Also noted were shot glasses stored in the bar handsink basin.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the small prep table and dishware preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar handsink.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing and peeling ceiling tiles were observed in the food processing area. Also noted was a patches of discoloration of the wall behind the food processing area panini presses. repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2014 | Routine | |
The operator provided a metal robe thermometer, quaternary ammonium test strips and an Employee Health policy (FDA Form 1b) during today's inspection. Equipment sizing and the capability of the three compartment sink to clean and sanitize was also discussed at this time, if the operator proposes to change the menu/operation/equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared hummus in the kitchen/food processing area maketable was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar undercounter cooler, where the milk is being stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen/food processing area was observed blocked by a small stainless steel table, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the small stainless steel table preventing its use.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (employee personal clothing were observed on storage shelves above plates and glassware at the bar and the kitchen storage area)
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Torn ceiling tiles were observed in the female restroom and beside the kitchen walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizer in the kitchen/food processing area and being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (the sanitizing bucket measured greater than 400 ppm quat.)
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/17/2013 | Routine | |
The facility was observed with a newly installed three compartment sink in the warewashing area, which would be able to accommodate 90% of the facilities utensils and/or equipment. The few remaining pieces of equipment (sheet pans, hotel pans and bus pans/tubs) are to be removed by the next routine inspection.
No violation noted during this evaluation. | 10/15/2013 | Other | |
Due to ongoing plumbing issues with Chesterfield County, the installation of a larger three compartment warewashing sink has been delayed. The owner/manager stated the installation of the three compartment sink would be completed within a week. Management is currently utilizing Bigs BBQ for warewashing of larger pieces of equipment (ie sheet pans, pots,...), as well as, the use of smalleer pieces of equipment, until the 3 vat sink has been installed
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
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09/30/2013 | Follow-up | |
The owner stated that a larger 3 compartment warewashing sink is to be installed within 2 weeks and a re-inspection is to be scheduled at that time. In addition, warewashing of the larger pieces of equipment (large stock pots, tea urns, sheet pans...) are currently being conducted at Bigs BBQ, due to the Chesterfield County requirement to reduce the flow of waste water from the facility. The food processing operation is still occurring at the facility at this time.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
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09/16/2013 | Follow-up | |
The operator/owner stated that a cold rail refrigerated unit would be in place by 9/16/13, until such time of the refrigerated unit installation, the TCS food products will be stored in the under-counter refrigeration unit. All equipment and/or utensils that are utilized in the food processing area is to be replaced with smaller sized items, that will be able to be immersed in the three compartment sink basins, also by 9/16/13. The operator is still anticipating installing a larger three comp sink at a later time.
All other violations were not observed during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Aoili and cut tomatoes being cold held in an iced container, in the food processing area were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Light Bulbs Protective Shielding
Observation: Light bulb in food processing area, above the iced food products is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/04/2013 | Follow-up | |
Items on the prep table are kept in ice. Aiolis (pasteurized liquid egg based sauce) are stored on ice. Recommended placing a make table cooler in this area to ensure foods maintain temperature. Do not leave foods on the counter.
Parasite destruction letter provided to inspector.
Prior to printing a new menu, email intended menu to inspector to ensure compliance.
FDA form 1-B discussed with owner.
Call once new cooler has arrived.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employees handling raw hamburger meat and touching clothes while handling food and clean utensils.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked onions and aiolis cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the prep table in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/26/2013 | Routine | |
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