Cold Harbor Restaurant, 8153 Mechanicsville Turnpike, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Cold Harbor Restaurant
Address: 8153 Mechanicsville Turnpike, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 746-4333
Total inspections: 8
Last inspection: 10/21/2015

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Inspection findings	Inspection date	Type
Food suppliers are US Foods and Sysco. Discussed Employee Health, facility policy in place and reviewed by all employees. Recommend running dishmachine until it reaches the proper temperatures, as specified on the data plate, to adequately clean and sanitize equipment/utensils. Observed overall clean facility. Observed good datemarking, handwashing, and glove use. LPCO is Orkin. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Sausage Links (120°) hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC rapidly reheated sausage to 165°. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of Mr. Clean cleaning agent 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.	10/21/2015	Risk Factor
Food suppliers are sysco and US foods. Consumer Advisory on menu for steak, burgers, and eggs. Steaks and burgers are received raw frozen and thawed in the cooler. Oysters: VA 889 SP Seafarms Inc - 0511. Observed good handwashing and glove use by food employees. The following were discussed with the person in charge (PIC): 1. Employee Health, facility policy reviewed and signed by employees. 2. Cooling procedures and parameters for menu items that are cooked and cooled at facility. 3. Recommend ensuring the dishmachine is functioning properly (temperature and sanitizer concentration) before cleaning/sanitizing dishes in unit. 4. Recommend ensuring items are frequently stirred to remain at 135° or above in the hot holding unit. 5. Recommend using paper towel to turn faucet off after washing hands to prevent possible recontamination of hands. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed time/temperature control for safety (TCS) foods including creamer (61), butter (55), and chocolate milk (47) cold holding at improper temperatures in front prep unit. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: Observed the front prep cooler in a state of disrepair and unable to hold TCS foods at a temperature of 41° or below. Correction: Repair the prep cooler 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 the prep cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Non-Food Contact Surfaces Observation: The nonfood contact surface of the wire shelving racks has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	06/17/2015	Routine
Food Suppliers are Sysco and US Foods. Consumer advisory on menu for eggs, steak, and burgers. Steak and ground beef come in raw frozen. Discussed the following with the Person in Charge (PIC): 1. Employee Health and observed facility policy signed by employees. 2. Cooling and reheating of soups. Ice baths are used on large portions. 3. Cleaning and sanitizing utensils. 4. Storing raw meats by cooking temperature. EHS provided PIC with chart. Observed great date marking, handwashing, and glove use. PIC showed great active managerial control. No violation noted during this evaluation.	03/17/2015	Risk Factor
US Foods and Sysco are suppliers. Copy of employee health policy in file. Discussed prep procedures for salt herring to include soaking/ icing under refrigeration. Consumer advisory is correct on menu for eggs, hamburgers, and steaks No violation noted during this evaluation.	09/30/2014	Risk Factor
Additional food temps. taken and in compliance. Food suppliers are Sysco and PFG. Oysters: Sea Farms VA889SP. Most proteins received raw and frozen, and thawed under refrigeration prior to cooking. Grilled chicken is received precooked. Most hot held foods are discarded at the end of the day. Discussed cooling and reheating. Observed good date marking Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Observed different types of raw animal foods stored in such a manner that may cause cross contamination. Observed wrapped pieces of ground beef, pork and steak stored in the same container. Correction: Recommend separating 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. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Observed dispensing utensils improperly stored between use. Observed scoop for mashed potatoes stored in water < 135 F Correction: water observed at 84 F. Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature Observation: Observed the wash temperature of the low temperature chemical sanitizing ware wash machine not meeting the manufacturer's specifications. The minimum required temperature is 120ºF and the actual temperature was observed at 112 F. Correction: Recommend discontinuing the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Recommend having machine serviced.	05/07/2014	Routine
Sysco and US Foods are the supplier. Reviewed employee health policy, copy in file. Proteins are received frozen and chicken is pre-cooked. Sea Farms shucked oysters VA 889SP. Observed good date marking. Facility observed very clean and organized. Discussed cooling and reheating. PIC is waiting for True 2 door reach in cooler to be serviced. Eggs were removed from this unit and no other TCS food is being stored in the unit. Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less Correction: observed raw shell eggs at 48 F. PIC stated these eggs had removed from the walk in cooler and placed in the reach in cooler within the last hour. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: Observed no disclosure statement for the consumer advisory for the raw and/or undercooked foods provided on the menu. Correction: Recommend that the consumer advisory include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by referring (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.	01/09/2014	Risk Factor
Standardization inspection conducted at this facility on 8/21/13. No violation noted during this evaluation.	08/21/2013	Training
Additional temps from True RIC: cream cheese @ 49 F, cooked corn @ 53 F, cooked beets @ 50 F, chicken salad @ 50 F, feta cheese @ 49 F, cubed ham @ 48 F, cooked mushrooms @ 50 F, sliced tomatoes @ 52 F, and sliced cheese @ 42. Milk @ 40 F. Suppliers are PFG and US Foods. Proteins are received frozen and chicken is received pre-cooked. Per PIC, eggs cannot be ordered undercooked. Fire suppression system was inspected in January 2013. Observed good hand washing and glove use. Observed good date marking. Facility was observed clean and organized. Reviewed employee health policy and copy was placed in the file. Discussed and provided handouts on cooling and cooking temperatures. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures in the True reach in cooler. Food temperatures observed as follows: mashed potatoes @ 50 F, cooked carrots and cooked rice @ 51 F, cream cheese @ 49 F, cooked beets @ 50 F, cooked corn @ 53 F, chicken salad @ 50 F, feta cheese @ 49 F, cubed ham @ 48 F, cooked mushrooms @ 50 F and sliced tomatoes @ 52 F and 44 F. The reach in cooler was observed at 48 F. PIC was not aware how long the food had been cold holding above 41 F. Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all the food and contacted a technician during the inspection to come and service the cooler. Recommend not storing any TCS food in the unit until it can cold hold food at or below 41 F.	04/19/2013	Routine

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