This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Implement an Employee Health Policy that requires all employees to know the Big 6 foodborne illnesses and all reportable symptoms and the Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff.
2. All cutting boards and knives used at the bar must be washed, rinsed and sanitized before each use. These items should be washed in the main kitchen as there are no facilities for washing them at the bar
3. Ensure that raw animal products like raw eggs are always stored below or separate from ready to eat foods to prevent any possible contamination
4. Fax an updated menu to the health department at (703) 746- 4919 with the disclosure for all items that can be requested undercooked.
Note:
- When storing time/temperature control for safety foods (TCS foods) on ice, ensure that the ice water is up to the level of the food in the containers to maintain it at a temperature of 41°F or below
- Please inform us when the new dishwashing machine is installed at the bar. Please call or e-mail to (703) 746 4972, eric.spring@vdh.virginia.gov
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: foodworkers were unable to correctly identify big 6 foodborne illnesses and their symtoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw shelled eggs stored over ready to eat foods in the walk in refrigerator upstairs.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Eggs were relocated by Person in Charge.
- Food Storage / Preventing Contamination
Observation: Observed boxes of food stored on the floor of the walk in freezer downstairs.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Person in Charge to notify staff to relocate boxes off the floor.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed cole slaw in True 2 door unit on cookline date marked that it was prepared on Jan 30, 2016.
Correction: Time/temperature control for safety foods prepared on site need to be discarded if not used within 7 days of preparation date. Cole slaw was discarded by Person in Charge.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hand-formed certified angus chuck burger on the lunch and dinner menus.
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. Please fax an updated copy of the menus with the disclosure to me at (703) 746 4919.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: baking sheets stored downstairs in front of walk in cooler for beer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Food workers brought baking sheets back to main kitchen to be washed, rinsed and sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Through conversation with food worker at the bar, I was informed that the cutting board and knives for cutting fruit for drinks are not being washed, rinsed and sanitized. They are being washed at the bar which only has a prep sink.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. All cutting boards and knives for cutting fruit shall be washed, rinsed and sanitized before use. Please wash these items in the back. Person in Charge brought items to main kitchen to be washed properly.
- Physical Facilities Good Repair
Observation: Observed that some of the ceiling tiles in the dry storage area downstairs are peeling and in need of repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed that the concentration of sanitizer in the sanitizing bucket at the cookline was over 400 ppm of quaternary ammonium.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was remade and was around 200 ppm.
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02/09/2016 | Routine | |
This visit was made to conduct a follow-up inspection. The 3 door prep top has been repaired and is maintaining a temperature of 40 degrees F. It is approved for use. A new ice scoop has been provided and the broken bucket has been discarded.
The person in charge reported that floor mats are being ordered. The damaged floor should still be replaced or repaired as soon as possible.
- Physical Facilities Good Repair (repeated violation)
Observation: The floor in the kitchen is not maintained in good repair. (The floor is broken throughout creating water retention that can lead to food safety and personal safety hazards)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection.
The consumer advisory was added to the salmon and steak items that required disclosure. However, there is still a disclosure on items that are fully cooked including 2 crab cake dishes, and the roasted chicken. Remove the * from these items.
The walk-in refrigerator downstairs has been repaired and is maintaining a temperature of 39 degrees F. It is approved for use.
The 3 door salad prep top is not maintaining proper temperature. All items were moved to the 2 door reach-in on the cook line. The maintenance manager reported that it will be repaired within 3 days. I will be back in about 3 days to check this unit.
Please provide thermometers for each unit in order to monitor temperatures. Refrigerators should maintain a temperature of 41 degrees F or less.
Please provide ice scoops and buckets that are smooth and easily cleanable.
Until the floor can be repaired, please provide rubber floor mats to prevent slips or falls that can lead to employee injury.
Great improvement in dating.
*repeat violations are subject to civil penalty*
- Food Contact Surface/Smooth, Easily Cleanable (repeated violation)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. (Ice scoop and buckets are broken and made of plastic that has rough edges from being cut. the plastic is fraying in places)
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (3 door prep top and downstairs walk-in cooler for bread and meat are above 41 degrees F.)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair (repeated violation)
Observation: The floor in the kitchen is not maintained in good repair. (The floor is broken throughout creating water retention that can lead to food safety and personal safety hazards)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/30/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
Repeat violations are subject to civil penalty of $100 for each violation. Current repeat violations are consumer advisory, dating, and maintaining the floor in the kitchen in good repair.
A follow up inspection will be conducted in about three days to check the refrigeration units (3 door prep top and downstairs walk-in cooler).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pasta in hot box @ 125 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Pasta will be used or discarded within 2 hours)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: items in 3 door prep top including sliced tomatoes, cur greens, and mozzarella cheese as well as deli meats and cut melon in the downstairs meat and bread walk-in cooler. Tomatoes and cut lettuce on ice on the line were also out of temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items in the prep top were moved to the 2 door reach-in and the unit was adjusted to a lower temperature. Items in the walk-in were moved to another walk-in downstairs. The condenser was iced up, so PIC agreed to have it serviced within 3 days. Items on ice on the line were moved to the 2 door reach-in fridge. PIC agreed to keep in ice bacth to top of the container and chill tomatoes before they go out on the line.)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: raw meats that were portioned, deli meats portioned, cut fruits and vegetables.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: salmon (pan roasted and seared), steak frites, 6 oz new york steak. There are also items that have a discolsure that do not need it including chicken dishes, shrimp dishes, and crabcakes.
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.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. (Ice scoop and buckets are broken and made of plastic that has rough edges from being cut. the plastic is fraying in places)
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (3 door prep top and downstairs walk-in cooler for bread and meat are above 41 degrees F.)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair (repeated violation)
Observation: The floor in the kitchen is not maintained in good repair. (The floor is broken throughout creating water retention that can lead to food safety and personal safety hazards)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/24/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Raw animal products shall be stores below ready to eat foods. Keep raw shell eggs on the bottom of the 2 door reach-in fridge. A repeat violation for this may result in a civil penalty of $100.00.
Email or fax a revised copy of the menu to me within 10 days.
Repair the floor so that it is smooth and easily cleanable.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw shell eggs stored above deli turkey in the 2 door reach-in next to the cook line)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved eggs below RTE foods)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: prepared bags of cooked beef in the walk-in freezer as well as ground meat patties individually wrapped)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: salmon filet and pork chops.
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. (PIC agreed to e-mail me a revised copy of the menu within 10 days)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor in the kitchen, walk-in, and by the dish machine and 3 compartment sink is not maintained in good repair. (Floor is damaged in some spots and uneven (holding water) near the dish machine and 3 comp sink).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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02/13/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell egs stored over cooked beef in the 2 door reach-in.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved eggs to bottom of fridge)
- Physical Facilities Good Repair
Observation: Observed that the flooring on the cook line in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/13/2014 | Routine | |
This visit was made to conduct a follow-up to check the dishwashing machine. It is now functioning properly and is approved for use.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: breakfast items with eggs cooked to customer specification.
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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08/20/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
Repair the dish machine within 3 days so that the surface of the dishes reaches at least 160 degrees F. A follow-up inspection will be conducted by 8/18/14 to check the machine.
You have two repeat violations listed above. One is regarding employee beverages which shall be kept in a container with a lid and straw. The other is in regards to the need of a consumer advisory disclosure for the items on the breakfast menu that have eggs cooked to customer specification (undercooked eggs). Repeat violations are subject to civil penalty starting at $100.00. If these issues are not corrected, a fine will be issued during the next inspection.
Feel free to contact me with questions or concerns at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed several open screw cap water bottles throughout the kitchen)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded water bottles and agreed to use cups with lids and straws)
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: breakfast items with eggs cooked to customer specification.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment, plates, utensils. (The hot water sanitizing dish machine is not functional because the conveyor belt is not working. The bar dish machine is not supplied with sanitizer solution. It currently has 3 bottles of rinse aid hooked up to the feeder)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC agreed to use the 3 compartment sink to wash, rinse, and sanitize dishes)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Spray bottle with blue chemical not labeled and stored on server station table with packaged food items/condiments)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (Employee labeled chamical and moved it away from food)
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08/13/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Provide disclosure (*) for breakfast menu items with eggs or meat cooked to customer specification.
Employee beverages shall be in a cup with a lid and straw, not a screw cap bottle.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open water bottled throughout the kitchen)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Wiping Cloths / Use Limitation /Dry (repeated violation)
Observation: Wiping cloths improperly used for the following activity: wiping cloths placed under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. (Breakfast items with undercooked eggs are not provided with a disclosure (*). The reminder is present, but each item is not marked with an asterix. Items with eggs or meat (steak) cooked to customer specification require a 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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/28/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1) provide disclosure (*) to accompany consumer advisory reminder on breakfast menu for items with eggs cooked to order.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands. (Observed dishwasher did not wash hands after handling soiled dishes, and before handling clean dishes.)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (PIC instructed employee to wash hands between dirty and clean dishes)
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: (Observed wiping cloth under cutting board)
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. (employee discarded wiping cloth)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed potato salad in walk-in cooler cooling in bowl covered with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC uncovered the potato salad)
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: breakfast dishes with eggs cooked to order.
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.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed purse on storage shelf next to food underneath prep table across from grill)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. (employee moved purse)
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02/26/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know BIG 5 foodborne illnesses or all reportable symptoms
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice
Correction: reheated to 165F
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11/13/2013 | Risk Factor Assessment | |
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs.. Eggs stored on ice were 60°F. The eggs were discarded during the inspection.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112). Use the 3 compartment sink for sanitizing until the dish machine has bee repaired.
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
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08/13/2013 | Risk Factor Assessment | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F the actual temperature was less than 160F and failed the thermolabel strip test.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Floor and Wall Junctures/Drains Graded/Water Flush Cleaning
Observation: The floor surface in areas of the food establishment in which water flush cleaning methods are not drained. Water retention under the prep table across the stationary cooking vat.
Correction: If water flush cleaning methods are used, floors shall be graded to drain and the floor to wall junctures shall be coved and sealed.
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05/08/2013 | Routine | |
- Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Breakfast menu
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Components / Gaskets
Observation: Hood filters are not well fitted
Correction: Call for repairs and maintained in good repairs.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. basement
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. basement
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: Observed that the basement area ceiling tiles are damaged and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/06/2013 | Routine | |
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