This follow was to verify cooling temperatures on the prep unit and the walk-in cooler. The prep unit operating at 42 operator to have refrigeration specialist turn down, Operator to verify cooling temperatures and equipment temperatures.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak and lamb on the specials menu that 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Test kit found in the facility not funtioning properly.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Handsink is not maintained in good repair not mounted soild to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/05/2016 | Follow-up | |
Discussed employee health policy today. A follow up inspection will be conducted on the 10 to verify refrigeration is repaired. Discussed obtaining a digital thermometer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the prep unit along the cook line and in the walkin cooler 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. Operator discarded food during the inspection and placed a call in to refrigeration specialist. Operator agreed to use the two door until unit is repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked rice, manicotti, and other prepared foods not in the walk in in the refrigeration unit is 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak and lamb on the specials menu that 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.
- 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. Test kit found in the facility not funtioning properly.
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.
- Physical Facilities in Good Repair
Observation: Handsink is not maintained in good repair not mounted soild to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/02/2016 | Routine | |
Discussed having a detailed cleaning in the facility floors, walls and ceiling and the outside and inside of equipment. Facility to get more test strips for the dishmachine. Before the inspection the operator had removed all potentially hazardous foods from the walk in cooler due to temperature issues operator had taken corrective action on their own. Operator to have the prep unit looked at by the refrigeration specialist as well running at 42.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The clams offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Operator had tthe information for the clams sent to the facility for their records.
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05/19/2015 | Risk Factor | |
Discussed cleaning the ice machine and detail cleaning needed in the kitchen.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) meat sauce in the refrigerator, the food should have been discarded 3 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. Operator discarded during the inspection reinforced 7 day hold time operator agreed.
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01/06/2015 | Risk Factor | |
Discussed verifying temperatures cold holding, reheating, cooking, and cooling.
- Critical: Cooling* (corrected on site)
Observation: Red sauce 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. Leaving cooling logs for the operator to track cooling methods. Product was reheated to above 165 during the inspection and cooling logs to be tracked to verify the processes.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the in the prep unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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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08/13/2014 | Routine | |
Reviewed employee health with the operator and staff. Discussed glove use and handwashing practices.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
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. Cook removed the drink during the inspection.
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04/02/2014 | Risk Factor | |
Reviewed employee health information with the operator. Operator currently working on installing the mop sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw fish and salmon holding over prepared sauces.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected the food storage order during the inspection. Leaving a handout for the operator to train all staff.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Cooked stated that cheese was sliced the previous day residue still observed on the blade.
Correction: Clean food-contact surfaces of the meat slicer after use with the steps of wash, rinse. and sanitize. Operator cleaned and sanitized the slicer during the inspection.
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12/04/2013 | Risk Factor | |
Operator to keep track of the walk in cooler verifying food temperatures at least twice a day. Operator looking to replace two door stainless with a two door and add a two door freezer.
No violation noted during this evaluation. | 08/06/2013 | Follow-up | |
A follow up inspection will be conducted on Monday August the 5th for the risk factors observed above. Leaving equipment logs for the operator to track temperature in the walk-in cooler and the two door box after they are repaired.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The large clams offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Operator agreed not to sell is oing to investigate with staff about where the tags are. If no tags are found or can be obtained for the large clams they may not be offered for sale.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef stored over live shellfish.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Operaotor corrected the order during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the walkin cooler and the 2- door sliver refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated foods during the inspection having a refrigeration specialist repair the units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pasta, lasanga, butter in the refrigeration unit is 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. Operator dated during the inspection.
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08/01/2013 | Risk Factor | |
Today, opening inspection.
Items from initial inspection have been corrected. Operator to install a mop sink within the time frame specified by this department.
Facility may begin operating as a VDH full service restaurant.
No violation noted during this evaluation. | 07/11/2013 | Routine | |
Have a refrigeration specialist go through all refrigeration and have equipment maintain 41 or less.
Remove all equipment that is not essential to the operation.
Detail clean the facility.
Wash rinse and sanitize all food contact surfaces.
Take down the knife holder and clean in the inside.Have all light bulbs in place in the kitchen.
Replace the ceiling tiles that are torn or dirty.
Cleaning the floors in the walk-in cooler.
Call the health department once these items are complete for final inspection.
Facility has 6 months to install a mop sink. Consult with a plumber and call the health department when a location is determined.
No violation noted during this evaluation. | 07/05/2013 | Routine | |
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