- 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 chlorine 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 (repeated violation)
Observation: Door to the under counter reach-in at the pizza area does not close completely.
Correction: Repair the refrigerator door 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 refrigerator door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
09/24/2015 | Follow-up | |
1. PIC is interested in using time as a public health control for cooked pasta. If that is the case a policy has to be written up and submitted to the health department, and staff must mark start and end time for the use of the product each day. If pasta is pre-chilled it can be left out for use for six hours, as long as it does not exceed 70 F during that time period.
2.The thermostat on the left Fagor waitstaff cooler was lowered to provide better cold holding temperatures. The only true TCS food in the unit was half and half, which was moved to another cooler.
3. The inspector will check on the house dressing ingredients and get back to the facility with an answer to their inquiry.
- 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 coffee cup on the cook line and two coffee cups with lids (no straw) also in kitchen/food prep 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.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: PIC observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meatballs in marinara, potatoes with cabbage, and melted butter hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked spaghetti sitting out, half+half cups, sliced tomatoes, pizza sauce, tziki, and salad dressing on ice 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The inside of the dish machine at the bar is covered in black mold.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: low temperature dish machine at the bar is not delivering any detectable levels of sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closing device on the door is still disconnected.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
04/09/2015 | Routine | |
Staff need to work on more consistent date-marking. PIC stated they had run out of labels/stickers, and so the measures being used in the interim varied, with multiple items left undated.
All staff must wear hair restraints when preparing food in the kitchen area.
Hoods were due for professional cleaning back in September 2014.
The self-closing device on the rear entrance needs to be reconnected.
Ponding of water/juice noted in the bottom of the drawer refrigeration unit. It is thought that a container of product had overturned and leaked product in the bottom of the unit.
Reseal the food preparation sink back to the wall that is located next to the oven.
Suggest taking additional measures to help speed up the cooling process of cooked foods. Utilizing sheet trays and placing product on speed racks in the WIC will help facilitate more efficient/rapid cooling. Orzo (that had already been rinsed) noted only cooling 4 degrees out on the counter over the course of one hour. Regardless of the product in question, rapid cooling is preferred.
Much better cold holding temperatures noted today.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Two employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausages, lasagnas, ground beef, and a few other items in the WIC are 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 - Fixed Equipment, Spacing or Sealing
Observation: The food preparation sink located next to the oven is not sealed to adjoining equipment or walls. Sink has pulled away from the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. System was due for a professional cleaning back in September 2014.
Correction: Maintain hood system vent filters in a clean condition.
|
11/19/2014 | Routine | |
Door hinges for the 2-door low Fagor have been ordered and are to be installed Friday. Parts ordered previously were the wrong ones.
Left MUT is holding much better temperatures. Product is now being left in the unit overnight, and those are the temperatures recorded above.
No violation noted during this evaluation. | 08/14/2014 | Follow-up | |
Only the top wells of the left MUT are currently being used. The repair technician has not been in yet to service the unit. All other product is being kept in the WIC and brought out as needed.
ServSafe certification: James O'Brien #667829, 9/11/14
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter packets, sliced tomatoes, brautwurst, salami, sliced sausage, sliced chicken, and raw chicken/pork cold holding at improper temperatures.
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 (repeated violation)
Observation: The two MUT coolers are not maintaining temperatures of 41 F or less. The door to the 2-door low Fagor is missing a hinge to keep the door in place (right side) and the lids to the two MUT coolers are no longer attached to the units.
Correction: Repair the MUT cooler units, the lids to the units, and the door to the 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 items listed above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
07/15/2014 | Follow-up | |
Adequate thermometer, two chlorine dish machines, steramine tablets, and test kits. Reviewed employee health and saw signed copies on file for all staff.
Notes:
1. Make sure the food preparation sinks are being thoroughly cleaned and sanitized before and after daily use. All RTE product (produce) should be handled prior to preparing raw products.
2. Water observed ponding in the bottom of both MUT coolers. Have the units serviced and do not return them to normal use until they have proven their ability to maintain 41 F or less.
3. Seal up back door along the bottom and reattach/replace self-closing device.
4. Keep butter packets and balsamic vinaigrette dressing on ice due to temperature control for safety ingredients.
5. Make sure employee rest room is also maintained clean.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Sanitizer not mixed up and available in the kitchen/food prep area.
Correction: Ensure wet wiping cloths are stored properly in sanitizer when not in use. Sanitizer water should be readily available throughout the facility.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Sitting in a container with water partially submerging the meat.
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter packets, sliced tomatoes, brautwurst, salami, sliced sausage, sliced chicken, and raw chicken/pork cold holding at improper temperatures.
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 (repeated violation)
Observation: The two MUT coolers are not maintaining temperatures of 41 F or less. The door to the 2-door low Fagor is missing a hinge to keep the door in place (right side) and the lids to the two MUT coolers are no longer attached to the units.
Correction: Repair the MUT cooler units, the lids to the units, and the door to the 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 items listed above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: assorted knives stored in a container by the food prep sink, and stored on magnetic strip behind the sink. Debris also noted in the bottom of the container holding the utensils. Slicer has significant food debris residues under the blade guard area.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight visible along the bottom of the door. Repair/replace self-closing device.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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.
|
07/01/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer (mixed upon request
- 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). Pork loins stored over buns and gyro meat over hardboiled eggs.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cut vegetables and fruit in the bottom of the right MUT cooler and pizza toppings in the side Fagor cooler were not protected from contamination because they were not not in packages, covered containers, or wrapped. Two pans of bakliva were stored directly on top of each other, with the bottom of one pan coming in contact with the product in the other.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer mixed up or available for use in the facility.
Correction: Keep wiping cloth buckets mixed up and available whenever food preparation is taking place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salami, roastbeef, tuna salad, sliced tomatoes, and coleslaw in the left MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Cleaning Agents
Observation: The chlorine dish machine at the bar did not have detergent hooked up to the unit. Rinse, aid, quaternary ammonia, and a chlorine solution were attached. The chemical company accidentally sent quat in place of dish machine soap.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight visible along the bottom of the rear door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory along the rear line in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The floor in the WIC underneath the racks for storing raw meats (by the door) need cleaning. Old and new spills present.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/07/2014 | Routine | |
Additional Food Temperatures:
Rice Pilaf- 36, Meatballs- 38, Milk-39, Cooked Chicken-36, Sliced Ham- 40.
NOTES:
* All critical violations corrected at the time of inspection.
* All non-critical violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked Pasta, Raw Chicken, Raw Pork, Butter, Dressings(milk/egg based) cold holding at improper temperatures
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 (repeated violation)
Observation: Left MUT was observed in a state of disrepair and damaged.
Correction: Repair the left MUT 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 left MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: counter tops of food prep area, ice buckets, etc..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
09/19/2013 | Routine | |
The owner switched the placement of the left and right MUT coolers along the cookline. The problem MUT cooler (formerly the left one) is holding adequate temperatures when used for limited salad products. The other MUT cooler (formerly the right one) is now freezing some of the product, so staff is attempting to find a happy medium on the thermostat setting. Owner recognizes that this is a temporary fix, and will eventually need to purchase at least one new MUT cooler.
All violations noted on 5/13/13 have been corrected.
No violation noted during this evaluation. | 05/23/2013 | Follow-up | |
Additional temperatures taken:
pasta out for use 42-47***
left MUT topside: sliced tomatoes, tuna, pastrami, turkey, slaw 38-40
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meat sauce, meatballs, and stuffed tomatoes/peppers hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken salad and raw pork in left MUT cooler cold holding at improper temperatures
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 (repeated violation)
Observation: The left MUT cooler is not maintaining air temperatures of 41 F or less.
Correction: Repair the left MUT 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 left MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Employee observed dropping a towel on the floor that was tucked in the waistband of his apron. Towel was retrieved, a knife was wiped off on the towel, and then the employee proceeded to use the knife.
Correction: Towel should be replaced with a fresh one. Knife should be wiped down with sanitizer as needed. Anything that comes in contact with the floor should immediately be put in the dirty dishes/linens and replaced with clean. Utensils must be cleaned and sanitized for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station along the cookline is being used for purposes other than washing hands. Metal scouring pad stored in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the two hand washing lavatories located in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
05/13/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, 2 chlorine dish machines, and test kits. Reviewed employee health.
The left MUT cooler needs to be repaired immediately. Product was removed from the unit and returned to the WIC. If any product is to be kept in the unit during rush periods it should be kept on ice.
There is a thermometer present in the bottom of the cooler and staff need to check it daily to monitor the unit's operation. Suggest checking it at least twice a day.
Contact the inspector once the left MUT cooler has been repaired so the inspector can come recheck the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All potentially hazardous food items in the left MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced deli meats in the WIC are 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 (repeated violation)
Observation: Left MUT is not maintaining temperatures of 41 F or less.
Correction: Repair the left MUT 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 left MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/04/2013 | Routine | |
Refrigeration is up and running. Suggest lowering the temperature on the two MUT coolers before putting them into use.
Have the hood filters cleaned before opening.
Planning to install a pizza oven and gyro machine. Bringing in another chlorine dish machine. Planning to continue using quaternary ammonia sanitizer.
Discussed FDA form 1-B on employee health.
Delivered copy of health permit.
Looking to open 11/1/10.
Reviewed adding the consumer advisory to the menu. Suggest placing it on the steak page and remember to put asterisks next to all items it applies to.
No violation noted during this evaluation. | 10/08/2010 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Crazy Greek, 11500 Busy St., North Chesterfield, VA 23236 »