No violations noted
No violation noted during this evaluation. | 01/14/2016 | Routine | |
All violations must be corrected within 10 days.
The data logger have been placed in the right MUT to monitor unit overnight.
- Critical: Hands - When to Wash*
Observation: A food employee (dish wash employee) failed to wash his hands after loading dirty dishes and unloading clean ones.
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 - Potentially Hazardous Food - Cold Holding*
Observation: Ribs, sliced pork, chicken wings in the top portion of right make-up table and also raw burgers inside unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked Jerk burger is provided on the menu without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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08/24/2015 | Routine | |
Notes:
- Front reach-in cooler (right one) found at 44 F on the bottom shelf. Do not store any TCS foods inside.
- Focus on proper cooling time and methods, food must be stirred during cooling process and remained uncovered.
- Critical: Cooling* (repeated violation)
Observation: Rice/beans, pork butts and cooked beans noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
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04/24/2015 | Follow-up | |
- Thermometers needed in bar refrigerator and turnovers hot holding cabinet
- Critical: Cooling*
Observation: Rice/beans, pork butts and cooked beans noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Curry goat and ox tail in large containers stored underneath steam table hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned salsa in the pick-up reach-in cooler, orange juice in the bar refrigerator 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the display unit with turnovers and bar 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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04/14/2015 | Routine | |
Notes:
ServSafe application provided and explained.
Non-critical violation must be corrected within 30 days.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/24/2014 | Routine | |
Standardization inspection conducted along with Standardization Officer.
No violation noted during this evaluation. | 08/14/2014 | Training | |
Notes:
Observations: Cooked food items stored in the containers underneath steam table. Monitor temperature of the food to ensure at least 135 F, don't leave sitting unattended for unlimited time.
Letter from fish supplier concerning farm raised salmon have been requested and will be faxed to Health Inspector as soon as will received (804) 717 - 6106.
Large pots and pans too big to fit in the sink compartment for proper sanitizing, recommended to use spray bottle and sanitize by spraying over.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Roasted pork, chicken wings and mango salsa cold holding at improper temperatures in the top portion of sandwich unit. Containers are overloaded.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot display unit, front Continental refrigerator and bar 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.
- 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at kitchen and bar 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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05/01/2014 | Routine | |
20140130-011
With the exception of the two minor cited items, construction and materials meet standard. OK for CO/permit.
Lighting: Production area 57-66-50-120 FC
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The work table with hand 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.
- Mops - Drying Mops
Observation: There is no provision for hanging mop or otyher wet maintenance itmes to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/01/2014 | Pre-Opening | |
Facility is temporarily closed due to the fire. Will be inspected when reopened.
No violation noted during this evaluation. | 09/20/2013 | Other | |
NOTES:
* Fire Inspection conducted on 8-26-13 at approximately 10:55am with Carena Ives (PIC).
* Fire took place on 11:30pm-12:30am on August 24-25th, 2013.
* Significant fire damage in cooking/food preparation areas. Significant smoke game damage in cooking, food prep, and dining areas.
* Power has been turned off since fire took place.
* All PHF/TCS foods are still in facility at time of inspection for insurance/food distributor claim. Food will be discarded once investigation is completed.
* Fire Department POC: Fredrick Bilter Building Inspector POC: George Clore
* Facility manager to voluntarily close facility until Final Inspection completed by Chesterfield Health Department (804)748-1694.
No violation noted during this evaluation. | 08/26/2013 | Other | |
Notes:
Top portion of right make-up table is not supporting cold holding temperature of 41 F or less, suggested to relocate all PHFs inside the unit and use top portion only for non-potentially hazardous food items like whole uncut tomatoes, cucumbers, peppers, etc.
The bar dish machine is not dispensing bleach at the minimum concentration of 25 - 50 ppm and can not be used for sanitizing of glassware. Use kitchen dish machine or 3 compartment sink for bar glassware.
All other violations have been corrected since the last inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Different types of shredded cheeses cold holding at improper temperatures in the top portion of right make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine (bar area), 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.
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07/16/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on July 16, 2013.
Relocate all PHFs from make-up table and do not use it until it repaired.
Discussed proper cooling methods and time frame for cooling process.
- Critical: Cooling* (repeated violation)
Observation: Several food items inside walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken wings, raw shrimp and shredded cheese in the right sandwich unit 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: Sandwich unit to the right was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 55 F.
Correction: Adjust sandwich unit to 41 F or less 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine (bar area), 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 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers containing different 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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07/10/2013 | Routine | |
All violations have been corrected since the last inspection.
Proper handwashing before gloving observed.
Sanitizing solution in the wiping cloth buckets tested correctly at 200 ppm.
No violation noted during this evaluation. | 04/18/2013 | Follow-up | |
: All critical violations must be corrected within 10 days. The follow up inspection will occur on/about April 16, 2013.
Discussed proper handwashing procedures, food safety practices and employee health policy.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before donning clean single use 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 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
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Pork ribs and roasted chicken in the walk -in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Roast beef and roasted chicken (make-up table) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/09/2013 | Routine | |
NOTES:
1. Need light bulbs installed in hood over kitchen equipment.
2. Contractors/Suppliers: (Food) SYSCO, Lovings, East-West (D.C. Specialties), Tom's Meats (goat, oxtail)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that Bistro Tender Steak may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (gap to outside noted at bottom of back kitchen 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rest rooms (7 FC in men's room
Correction: 15 FC in ladies room).
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02/21/2013 | Pre-Opening | |
The facility is looking to install a fly trap device in the kitchen area. As soon as this has been installed please contact the inspector so the violation can be noted as being corrected.
- Pests - Controlling Pests* (repeated violation)
Observation: Effective methods are not being used to control the flies in the kitchen and eating area.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/04/2010 | Follow-up | |
Restaurant representatives - add corrected or new information about Carena's Jamaican Grille, 7102 Midlothian Tnpk, North Chesterfield, VA 23225 »