- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints for beards.
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
- Temperature Measuring Devices (repeated violation)
Observation: There was not a temperature measuring device located in the southwest Asian make table draws..
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 - Fixed Equipment, Spacing or Sealing
Observation: The 3 VAT sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout the facility 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the was is blocked, 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 items preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the ice maker was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals was 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers/spray bottles of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/29/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for their beards (beards are not close shaven).
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
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided in the southwest make table drawer and grill make table drawer.
Correction: Provide thermometers at the warmest location inside these refrigerated units.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in cooler door gaskets torn.
Correction: Repair/replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Multiple fryer lids are stored on the floor.
Correction: Store the fryer lids elevated up off the floor at least 6 inches.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand sinks are being used for other purposes:
1) hand sink adjacent to kitchen service station had cardboard panels in it (trash can was right next to sink)
2) staff emptied and rinsed squeeze bottle in hand sink adjacent to three compartment sink
Correction: Hand sinks are for hand washing only.
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11/04/2014 | Routine | |
All food temperatures observed are internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/time-temperature control for safety (PHF/TCS) foods are cold holding at improper temperatures: 1) portioned bags of mozzerella cheese on salad make table at 50*--container overstocked 2) sliced tomatoes and sliced cheese on grill make table at 50* and 43-47*, respectively.
Correction: Items relocated to walk-in cooler for rapid cooling. Cold hold PHF/TCS foods at or below 41*. Discontinue overstocking pans. Sliced tomatoes are stored in a very shallow pan. Suggested using deeper pan.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand soap not provided at bar hand sink.
Correction: Corrected. Ensure all hand sinks are supplied with hand soap.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign notifying employees to wash hands is not provided at the cookline hand sink.
Correction: Corrected. EHS provided signage and manager posted.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Aerosol can of stainless steel cleaner stored with food and food contact service at cookline.
Correction: Corrected. Store chemicals physically separate and/or below food and food contact surfaces.
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04/25/2014 | Risk Factor | |
all food temperatures observed are internal.
permit issued
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use bar-ware are improperly stored between use.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling diced tomatoes and pico were not adequate (sliced at 9:35 am, temped at 10:57 at 52*, temped at 11:53 am at 50-51*)
Correction: Tomatoes moved to freezer and observed at 37* at 12:32 pm. 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.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers not provided inside both make tables.
Correction: Corrected. Ensure thermometers are provided and located inside refrigeration units at the front by the door (i.e. warmest part).
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment and Utensils, Air-Drying Required
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean equipment and utensils are stored on rack installed at wall above wash basin of three compartment sink. These are subject to splash contamination.
Correction: Corrected by removing all equipment and utensils, cleaning and sanitizing. Discontinue storing clean utensils and equipment at the wash basin.
- Handwashing Cleanser - Availability
Observation: Hand soap not provided at service station adjacent to bar.
Correction: Provide a supply of soap for employees to properly wash hands.
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11/13/2013 | Routine | |
Interim permit is issued and will expire in 30 days on/around 10/31/13. A follow-up evaluation will be conducted at that time.
Remove drain trays from service station hand sinks.
Recommend installing strainer dome/basket at service station hand sinks.
Final cleaning of physical structures and equipment needed.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The low temperature dish machine at the bar is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive food thermometer not provided.
Correction: Provide at least one tip-sensitive food thermometer.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided (Ecolab onsite).
Correction: Provide chlorine test strips to test the chlorine sanitizer level at the bar dish machine.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the hand sinks (dispensers in place).
Correction: Ensure all hand sinks are supplied with soap.
- Hand Drying Provision
Observation: Paper towels not provided at all hand sinks (dispensers provided).
Correction: Ensure all hand sinks are supplied with paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted at all hand sinks notifying employees to wash hands.
Correction: Post signage at all hand sinks notifying employees to wash hands--EHS provided adhesive signs.
- Lighting, Intensity
Observation: Light bulbs not provided in sockets at vent hood system.
Correction: Install light bulbs.
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09/24/2013 | Routine | |
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