- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The blanched French fries, grilled onions, grilled mushrooms, cheese, and partially cooked bacon for which time only, rather than time in conjunction with temperature control, is/are not properly labeled to indicate the time it/they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Wine bottles are being used to serve water.
Correction: Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The fan guards in the walk in cooler are not clean.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks located at the bar and cookline are not maintained so that it they are accessible at all times for employee use. Utensils and items observed in both handwashing sink basins. The handsink on the cookline was observed turned off.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The hot water faucet knob is in poor repair on the handsink on the cookline.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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03/07/2016 | Routine | |
Print FDA form 1-B
** Previously used wine bottles may not be re-used.
** The asterisks on the food items served/offered undercooked must match up with the asterisk on the consumer advisory.
** The paper towels are not easily dispensed.
Clean the warewashing area.
** Clean the fan guards in the walk in cooler.
**
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bar and server station).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/09/2015 | Risk Factor | |
Cool cooked foods in the walk in cooler uncovered on speed rack.
Clean the fans guards.
Remember to time mark any TCS foods after removing from temperature control.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Grilled onions(85ºF) and grilled mushrooms(89ºF) were observed improperly cold holding on the counter in melted ice. TPHC will be used for grilled onions and grilled mushrooms.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: Blanched fries, garlic and oil, anchovies, and other heat treated vegetable were not time marked.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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07/31/2015 | Risk Factor | |
*Post your health license
*No conditions.
*Cooling: Chilli
*TPHC will be used for blanched French fries.
50 foot candles of light.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: The slicer shelf was observed installed less than 6 inches.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Outer Openings, Protected
Observation: Air gaps were observed at the threshold of the front door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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01/28/2015 | Pre-Opening | |
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