Notes:
Critical violation must be corrected within 10 days
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine (bar) equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floor tiles near 3 VAT sink are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Employee's clothes stored in the prep area near food items.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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10/20/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Frozen" queso cheese sauce in plastic lexan registered 60 degtrees F three hours after thawing and portioning for storage in the walk-in cooler.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Product was moved into short term freezer storage to reduce temperature within the remaining hour in order to salvage.
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06/10/2015 | Routine | |
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Soiled apron and other employee possessions stored with single-use articles (cups and napkins)
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: 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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02/18/2015 | Routine | |
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose on faucet of mop sink extends below flood rim, posing backflow hazard by negating built in air gap.
Correction: Maintain air gap from water inlet to flood rim to prevent contamination of the drinking water system.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door propped open.
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.
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11/14/2014 | Routine | |
1. Good hand washing and food handling practices observe.
2. Good temperature control of TCS foods.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: No designated person in charge was not available at the beginning of the inspection, although personnel were handling food.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Temperature Measuring Devices (corrected on site)
Observation: No temperature measuring device could be located in the chicken walk-in refrigerator.
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.
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07/29/2014 | Routine | |
Discussed reheating with staff. From commercially processed package versus a leftover.
Only smooth easily cleanable tiles should be placed on the ceiling in areas exposed to moisture/food splatter.
Small tear observed on the walk-in freezer door gasket.
If shredded cheese is not going to be kept in the refrigerator, ensure that is is completely surround by ice and is covered to maintain the temperature.
Do not use the hand sink by the ice machine for dumping purposes.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the dump sink by the bar.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures. Sliced tomatoes were moved to the bottom of the make table cooler. Recommended keeping them in the bottom of the make table at all times.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken tiles observed around the three compartment sink.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the wait staff area.
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 Aids and Devices - Use Restrictions
Observation: Soap dispenser installed at the dump sink by the bar.
Correction: Remove handwashing aids and devices from the dump sink
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04/14/2014 | Routine | |
Additional food temperatures: Quatered tomatoes - 40, 38, Chili - 168, Marinara - 170, Cheese - 145, Cooked chicken - 40, 40.
Repair thermometer on the warming drawer for bone in wings.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed waitress handling dirty plates and handling clean cups and napkins for customers. Manager addressed issue with waitress immediately.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth bucket observed with no sanitizer. Change every four hours or once water is soiled.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes observed being stacked on cloth towels. Allow cups to air dry, prior to stacking.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the server station.
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
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01/06/2014 | Routine | |
Reach-in freezer has been removed from the facility.
All other refrigerators are now working properly.
No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
Southwest station (drawers), grill station freezer drawers and Delfield reach-in freezer are currently not being used. Work orders have been put in for these units. Please call inspector once these units are in working order. No food is being stored in these units. Do not store potentially hazardous foods in these units until they have been repaired.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Tiling by the three compartment sink needs to be replaced.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/13/2013 | Follow-up | |
Additional food temperatures: half & half - 37 and pico - 40, 41-44.
Chemical spray bottles must be labeled. Addressed with manager and was corrected on the spot.
- Critical: Hands - When to Wash*
Observation: Observed employee eating and handling clean food contact surfaces without washing his hands in between. Ensure facility is eating in a designated area.
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: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed employee handle raw/frozen boneless wings and french fries while wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods observed cold holding at improper temperatures. Foods were either discarded or moved to another refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are needed in warming drawers or repair exterior thermometers.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom drawers of the make table and freezer drawers are not working properly. Delfield reach-in freezer door in need of being repaired. Make table by the flat top grill was not in use during todays inspection, which has been called in for maintenance.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Bar dish machine observed not dispensing the proper amount of chlorine residual. Operator called Eco Lab will inspector was present.
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.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at waitstaff hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Tiling by the three compartment sink in need of being repaired.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/03/2013 | Routine | |
Unannounced follow-up inspection to check food handling practices on the line, which have dramatically improved. Keep up the good work!
No violation noted during this evaluation. | 05/08/2013 | Follow-up | |
Additional food temperatures: Marinara - 145, Grilled chicken strips - 184.
Critical items must be addressed with staff immediately.
Non-critical violations should be corrected within 30 days.
Tile around three compartment sink are suppose to be replaced when new store in Chester is built.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Employees observed touching clothes and handling ready-to-eat food with the same pair of gloves. Employee observed dropping a single service container for wings on the floor and placing on the counter to serve wings. Container was discarded.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices
Observation: Thermometers are needed for hot holding drawers. (both wing drawers and queso drawer) The make table closest to the window and the freezer drawers are also in need of a thermometers.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of ammonia are not properly labeled. Chemical was discarded.
Correction: 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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05/01/2013 | Routine | |
Facility has adequate metal stem thermometers, test strips, and employee health policy in place.
Tiles for floor on order.
Plumber has been called to fix leak @ hand sink by the walk-in freezer.
New thermometer needed for top wing cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of orange force are not properly labeled.
Correction: 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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01/15/2013 | Routine | |
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