Repetitive violations noted. Critical violations must be corrected within 10 days
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods provided on the menu not asterisked to the disclosure statement.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Properly working test kits could not be providedfor monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain quat and chlorine test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Build-up of ice and frost observed in interior of reach-in freezer
Correction: Defrost 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.
- Mops - Drying Mops
Observation: Mops not hung up to air 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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01/13/2016 | Routine | |
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Thawing
Observation: Improper methods used to thaw raw chicken, which was held in standing water at 81 degrees.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks, salmon, tuna, and scallops on the menu are not asterisked to the disclosure statement.
Correction: The Consumer Advisory shall include 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.
- 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.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Build up of ice and frost observed in reach in freezer
Correction: Defrost 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
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket observed stored directly on floor with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to air dry and self drain, and to prevent contamination while in storage.
- Backflow Prevention Device, Design Standard
Observation: Air gap installed on faucet of mop sink is defeated by hose that extends below the flood rim on the floor.
Correction: Maintain installed air gap to protect potable water supply from backflow
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09/02/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken strips and pico in the cookline maketable unit were cold holding at improper temperatures ( pico-43F, chicken strips-44F). The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
Correction: Obtain quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: equipment shelves and between the cookline fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/13/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut Tomatoes, pico and halved cherry tomatoes in the cookline True maketable unit were cold holding at improper temperatures ( halved cherry tomatoes-45F, cut tomatoes-44F, pico-44F). Also the cut melons in fruit salad, in the server reach-in cooler, measured 46 degrees F. The operator rapidly cooled the food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/09/2015 | Routine | |
The operator provided metal probe thermometers, chlorine & quat test strips and an Employee Health policy at this time. I discussed with the operator the necessity for a letter of parasite destruction if the operator would offer a seafood product undercooked or raw in the future as well as a Consumer Advisory.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).( Raw beef was stored in the same pan with cooked steak products in the walk-in cooler). The products were removed and discarded
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil on the cookline, pasta salad in the side wait reach-in cooler, and TCS food products in the cookline refrigerated maketable unit were cold holding at improper temperatures ( garlic in oil-73F, cut tomatoes/pico- 44F, and pasta salad-43F-44F, roast beef-44F, turkey-44F). The products were held < 4hrs and products were rapidly cooled and refrigerated) The garlic in oil mixture was discard at this time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease and food debris on the exterior of the cookline cookline equipment and the hood filter above the chargrill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two cans of Raid Ant & Roach spray insecticide was observed in the bottom cabinet of the bar area.( the cans were removed and discarded)
Correction: Containers of insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/26/2014 | Routine | |
Addl Temp: chili-39F, cut melon-41F,
Note: The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands ( a male food worker was observed.cutting and handling the romaine lettuce with his bare hands and then place the product in a refrigeration unit)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( metal bowls were observed in the dry bulk storage containers, in the prep area).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of chemicals (spray bottles) were are not properly labeled in the warewashing and server areas .
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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05/28/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Portioned sliced prime rib in the cookline deli/sandwich maketable unit was observed 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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02/07/2014 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( a partially filled open employee drink cup was observed on the cookline).
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( boxed coffee products were observed stored directly on the floor in the rear employee locker area);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meat sauce (Bolognese sauce) in the hot box was not reheated to 165F within 2 hours to eliminate pathogenic bacteria (the meat sauce measured 89 degrees F).
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes on the top cold rail of the deli maketable unit and shaved/cut prime rib in the interior compartment of the cookline deli maketable unit, as well as cut melons in a fruit salad in a reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cold cuts in the deli cookline maketable unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) shaved/cut prime rib in the deli cookline refrigeration unit was 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Th cookline deli maketabel unit was observed with an ambient air reading of 42 degrees F and elevated food product temperatures on and in the refrigerated unit (the operator adjusted the thermostat during today's inspection).
Correction: Repair the deli refrigerated maketable unit 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 deli refrigerated maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar handsinks)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser and chemicals were not properly labeled in the warewashing area
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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01/08/2014 | Routine | |
Add'l temp: marinara sauce-143F, half & half-42F, cooked chicken-50F (cooling), cold cuts-41F, raw chicken-41F.
The operator provided a metal probe thermometer, and quat test strips during today's inspection. An Employee Health policy was issued and discussed with the person-in-charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mac & cheese mixture, cooked beans, sliced tomatoes and pico on the cookline maketable unit and in-house blue cheese dressing being iced on the cookline were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (dining area bar and employee unisex restroom).
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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09/11/2013 | Routine | |
Additional temps: cut fruit (melons)-40F, brisket-41F.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open employee drink cups were observed on the cookline).
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) (ie cooked chicken, green beans..) 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cold cuts in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toxics - Separation of Toxics
Observation: Chemical spray bottles at the chemical dishmachine area were observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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05/10/2013 | Routine | |
Critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Employee health policy form handed to the operator.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all 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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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02/02/2012 | Routine | |
Adequate metal stem thermometers.
Chlorine test kit as well as quaternary ammonium test kit on hand.
Employee health policy in place.
Facility has been thoroughly cleaned.
Excellent date marking system in place.
Big improvement! Keep up the good work!
Non-critical violations must be corrected within 30 days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the soda gun holder at the down stairs bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink at the downstairs bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/27/2011 | Routine | |
A follow-up investigation was conducted to check the concentration of the chlorine dish machine.
Dish machine now has a proper concentration of 50 ppm.
Dish machine is going to be checked on a regular basis to make sure that dish machine is dispensing sanitizer at proper concentration.
No violation noted during this evaluation. | 10/28/2010 | Routine | |
Measures are being taken to eliminate pest problem.
Dish machine is still not dispensing chlorine sanitizer. Eco lab has been here twice to maintenance machine since the last inspection and is coming back again today. Operator is going to call once machine has been repaired. A follow-up will occur at this time.
Advise employees that gloves must be worn when handling ready to eat foods.
Walls of kitchen have been painted and facility has been thoroughly cleaned.
All non-critical violations have been corrected.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook observed handling salad with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Eco Lab was called out to service dish machine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
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10/26/2010 | Follow-up | |
Restaurant representatives - add corrected or new information about Country Club At The Highlands, 8136 Highland Glenn Drive, Chesterfield, VA 23838 »