Bacon must be crisply cooked to be able to keep at room temperature. Dates were on all foods except hard-boiled eggs. Don't forget to date this product. A plate of shrimp had an expired date. Ensure someone is tasked with checking dates. This was discarded. Walk in floor is in poor shape. Consider repairing before routine inspection for permit renewal. There is a board propping up dishtable pipe. Make this cleanable by sealing or use an alternative material.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage links found at 116 F on breakfast buffet.
Correction: Discard after breakfast. You may decide to add to time control. Write a policy for your procedure. Food was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two door refrigerator had elevated temperatures.
Correction: Food was discarded. Have serviced.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <156ºF>.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Interior of ice machine has pink slime. Can opener is dirty.
Correction: Clean both more frequently.
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03/31/2016 | Risk Factor | |
We discussed breading. It must be sifted within 4 hours or bread on a separate plate and keep breading pure. Cooling was discussed at length. Food removed from buffet to be at proper temperatures or not kept. Menu was discussed. "Handcrafted" may be interpreted as a disclosure for "cooked to order". Whole muscle steaks do not have to have a disclosure or reminder. Vendor to provide this information in writing. Alot of cleaning and maintenance has been done in kitchen. It appears to be better organized. Continue to clean and repair. Permit issued.
- Cooling Methods
Observation: Sausage gravy cooling on counter.
Correction: Cool fronm 135 F to 70 F within 2 hours and then to 41 F in 4 more hours. PIC placed gravy in an ice bath. Stirring is also needed at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: Particle board shelves are deteriorating in dishroom. Table cover on prep table is in poor repair. Barewood at bar is unsealed. Cement block under ice bin at bar.
Correction: Make smooth and cleanable.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not accurate in glass door unit.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and potato cutter.
Correction: Clean and sanitize these surfaces for food contact.
- 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: beer lines in walk in, fryer cabinets, chest freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Possible leak from dishtable.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind cookline has areas not smooth and cleanable. Walk in freezer floor is in poor repair. Threshold to walk in refrigerator is loose. Bare wood under drain table. Holes in wall by ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Storeroom floor is dirty (corners)
Correction: Clean.
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07/08/2015 | Routine | |
If fish are delivered frozen in vacuum sealed bags you must cut open bags upon thawing. Remember your waffle mix is on time control so it must be discarded after breakfast. To keep from throwing so much out, place a smaller portion of the mix on the buffet. You may also cut deli meat and freeze portions so as not to have waste if not sold/served within 7 days. Onion bag was found beside open sewer line. This is not an acceptable location. PIC relocated the bag. Walk in freezer floor needs to be smooth and cleanable. Next inspection will be a routine inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken and ham in glass door reach in had elevated temps.
Correction: It appears the temperature was abused during lunch. Ensure food is kept at 41 F at all times.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) ribs, noodles and roast beef were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. PIC discarded.
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03/17/2015 | Risk Factor | |
Walk in was serviced and appears to be working fine. Sour cream was 38.8 F. A temperature log is being kept.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Disclosure not present on menu.
Correction: Mark what foods can be cooked to order and tell customers that this is an option. If salmon is cooked per customer's preference you must get information from vendor about salmon's freezing process or how it was raised and fed. Inquire about steaks. Are they whole muscle?
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01/21/2015 | Follow-up | |
Walk in still has elevated temperature. 41 F is maximum. I recommend relocating all TCS foods to another unit. Try keeping a bottle of water in unit and take the temperature of water. Metal stemmed thermometer to be 0 F-220 F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Disclosure not present on menu.
Correction: Mark what foods can be cooked to order and tell customers that this is an option. If salmon is cooked per customer's preference you must get information from vendor about salmon's freezing process or how it was raised and fed. Inquire about steaks. Are they whole muscle?
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12/23/2014 | Follow-up | |
Other observations: clean can opener holder. Handsink is leaning. Clean hood filters more frequently. Remove fryer that is not working or clean it up. Clean dishmachine nozzles. Water leaking from dishmachine.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Walk in had marginal temps, ricotta 43.5, ham 43.3. 2. Waffle batter on buffet found at 48 F. Ice packs are not maintaining 41 F or below. 3. Small refrigerator at 47 F
Correction: 1. Have serviced. Tech was called. 2. Place waffle batter on time control and discard at 4 hour mark. 3. Butter was discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Disclosure not present on menu.
Correction: Mark what foods can be cooked to order and tell customers that this is an option. If salmon is cooked per customer's preference you must get information from vendor about salmon's freezing process or how it was raised and fed. Inquire about steaks. Are they whole muscle?
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can open is dirty.
Correction: Clean. Can opener was pulled.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at handsink.
Correction: Corrected.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray cleaner found beside crackers.
Correction: Corrected.
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12/22/2014 | Risk Factor | |
Kid's menu identifies Eggs, Chicken and Cheeseburgers as foods that may be ordered/served undercooked. Recommend removing advisory from kid's menu and fully cooking these items. (Would you really offer chicken undercooked to anyone?)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream in cream dispensing unit was 70°F. Unit was not plugged in.
Correction: Cream was discarded. Unit was plugged in and will not be used until temp is <42°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Taco meat and mac & cheese dated 7/13 and deli turkey dated 7/14 have been held in the refrigerator >7 days.
Correction: PIC discarded foods held > 7 days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cloth towel used under clean glassware.
Correction: Use nonabsorbent mats under clean glassware.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 door reach in cooler condensation drain isn't working properly. Condensation builds up inside top of unit and drains into the unit.
Correction: Repair cooler so condensation drains properly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food residue on clean slicer.
Correction: PIC disassembled slicer and had it cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Deflector in ice bin is not clean.
Correction: Clean deflector at frequent enough interval to prevent accumulation of mold/mildew.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Facility maintenance technician agreed to create an air gap between hose end and sink flood rim.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and wall tiles damaged. Wall in dish room is in poor condition and not easily cleanable. Walk in freezer floor is rusted.
Correction: Replace damaged tiles and repair wall in dish room so it is easily cleanable. Replace walk in freezer floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under/behind cooking equipment is not clean.
Correction: Clean floor.
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07/23/2014 | Routine | |
Training at request of Executive Chef. 4 employees attended. Discussed Employee Health, handwash and glove use practices, active managerial control (identification of risk factors and implementation of interventions to minimize risk), date marking. Showed DVD "Foodborne Microorganisms and Allergens".
No violation noted during this evaluation. | 04/22/2014 | Training | |
Consumer advisory on children's menu indicates that undercooked chicken products could be served to children. Would you intentionally serve undercooked chicken to children (or anyone)? The consumer advisory should identify ONLY those foods of animal origin that the customer can order or that are prepared under cooked. The advisory needs to identify the specific food of animal origin that may be/is undercooked and provide a warning as to the risks of consuming undercooked animal foods. To astrik (*) the word "Breakfast" on a menu doesn't identify the food that may be undercooked - most would assume its the eggs but it could also be the meats so the specific item should be identified by the astrik (*). If the Hollandaise is made with raw shell eggs that aren't fully cooked the Hollandaise would be identified as "contains raw/undercooked shell eggs". Call me if you have questions.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used for drinks is in contact with uncleanable areas of the ice bin.
Correction: Protect ice used for drinks from contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet cloths not stored in sanitizer between uses.
Correction: Provide sanitizer solution and store wet wiping cloths in the solution between uses.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Large beef roast cooked yesterday is 72 degrees F in walk in cooler.
Correction: Chef discarded roast that had not cooled from 135 F to 41 F in
- Cooling Methods (corrected on site)
Observation: Hot TCS food in tightly covered pan in walk in cooler. Oatmeal is 91 F and Grits 86.9 F about 1 hour after placed into cooler.
Correction: Cool hot TCS food to < 70 F within 2 hours by using an active cooling method such as an ice bath, cooling wands, blast chiller, shallow uncovered pans, etc and use your thermometer to check temps of food that is cooling to make sure it's cooling fast enough. PIC moved the Oatmeal and Grits to smaller pans and put them in an ice bath.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Unsealed wood shelves in dishroom and linens used under clean glassware. 1570 - Gaskets damaged on refrigeration equipment and unused equipment in kitchen. 1580 - Cutting boards damaged and not easily cleanable.
Correction: Replace damaged wood shelves with durable, cleanable and nonabsorbent shelves. Remove linens from under glassware - use rubber or plastic mesh mats or other nonabsorbent, cleanable material. 1570 - Replace damaged gaskets and remove unused equipment from kitchen. 1580 - replace or resurface cutting boards.
- Non-Food Contact Surfaces
Observation: Nonfood contact areas in need of cleaning: exterior fryers, cooking equipment, storage containers for linens.
Correction: Clean nonfood contact surfaces.
- Plumbing System Maintained in Good Repair
Observation: Water leaks at prep sink faucet and hot water flow is not sufficient at this sink.
Correction: Repair sink to provide adequate hot water and eliminate the leak.
- Refuse - Covering Receptacles
Observation: Dumpster doors open.
Correction: Keep dumpster doors closed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving under prep sink is loose. Walls by walk in freezer and under dishmachine are in poor condition. Floor in walk in freezer is rusted.
Correction: Reattach coving, repair walls and replace floor in walk in freezer.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean under fryers, behind/under refrigerators, under equipment in dishroom.
Correction: Clean floors.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Litter around dumpster.
Correction: Keep dumpster area clean.
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01/14/2014 | Routine | |
Observed fruit flies, drain flies and house flies in kitchen. Improved sanitation, attention to detail cleaning and keeping facility clean and dry will help eliminate flies.
- Person in Charge
Observation: PIC did not ensure that employees are effectively washing their hands or that employees are using proper methods to rapidly cool food.
Correction: PIC must ensure that employees are properly trained in food safety as it relates to their duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee returned to food prep duties and did not wash hands before putting on gloves. Employee loaded dirty wares into dish machine then handled clean wares without washing hands between tasks.
Correction: Train employees to wash hands, as required, between tasks and before putting on gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw ground beef wrapped in plastic wrap sitting directly on top of plastic wrapped cabbage.
Correction: Protect ready-to-eat food (cabbage) from contamination from raw animal food. Store raw meats/eggs below ready-to-eat food.
- Critical: Cooling* (corrected on site)
Observation: TCS food removed from breakfast buffet (sausage, sausage gravy, grits) at 10 AM still 100°F and 104°F at noon.
Correction: TCS food must cool from 135°F to 70°F in
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date marks on TCS foods held in refrigerator >24 hours.
Correction: PIC agreed to discard TCS foods that were not date marked.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hose attached to handsink faucet.
Correction: Removed hose. Keep sink accessible.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at handsink on cook line.
Correction: Provide soap.
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09/26/2013 | Risk Factor | |
Corrected #2720 - dumpsters have been replaced and now have lids and doors. Still need to correct above. Permit issued.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Dumpster area is not clean. Junk, dirt, debris on ground around dumpsters.
Correction: Clean this area.
- Lighting, Intensity (repeated violation)
Observation: Light intensity is insufficient.
Correction: Improve light intensity as spelled out on 7/23 report.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind dishmachine is in poor condition and is not easily cleanable.
Correction: Must refinish/repair wall so it is easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under fryers isn't clean. Grease build up is visible (may be damaged tiles under grease).
Correction: Clean and repair, if needed.
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07/30/2013 | Follow-up | |
Follow up to 7/13/13 routine inspection. Continued improvement in facility sanitation noted. Above violations cited 6/13/13 that have not been corrected. Permit to operate expires 7/31/13. Correct above and call for reinspection.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lids are broken/missing.
Correction: Get dumpsters replaced.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Dumpster area is not clean.
Correction: Remove junk and clean entire area.
- Lighting, Intensity (repeated violation)
Observation: Light intensity is insufficient: prep table 10 foot candles, cook area 20 foot candles, prep sink 12 foot candles, dishwash 10 foot candles.
Correction: Improve lighting to meet requirements. Need 50 foot candles at prep table, cook area, prep sink. need 20 foot candles at dishwash.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind dishmachine is damaged/not cleanable.
Correction: Repair wall so it is easily cleanable. Also repair wall under prep sinks (by walk-in freezer). Repair floor under fryer - looks like tile is missing and grease is accumulating in low place.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under fryers still has some grease build up.
Correction: Finish cleaning.
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07/23/2013 | Follow-up | |
Improved in last 3 months - keep up the good work - Correct above and call for reinspection - want to see plan of action to correct facility deficiencies.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Two out of 6 menus did not have consumer advisory for hamburgers that may be served undercooked.
Correction: Corrected by adding reminder/disclosure to menus.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer not clean.
Correction: Corrected by cleaning. This is a repeat violations. Employees must detail clean this item.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelves across from cook line (dish storage) and racks in refrigerator and hot cabinet are not clean.
Correction: Clean nonfood contact surfaces as needed to preclude accumulation of food/debris.
- Refuse - Covering Receptacles
Observation: Dumpster lids broken/missing.
Correction: Get dumpster replaced.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Dumpster area is not clean.
Correction: Clean area.
- Lighting, Intensity
Observation: 10 foot candles light in prep area of kitchen, 7-12 foot candles in dish room.
Correction: Provide 50 foot candles in prep areas and 20 foot candles in dishwash area.
- Physical Facilities in Good Repair
Observation: Wall behind dishmachine damaged - tiles missing, previous repairs not done in manner that allows easy cleaning. Walk-in freezer floor rusted. Floor in walk-in refrigerator not sealed at edges - stuff gets under floor.
Correction: 1. Repair this wall to eliminate ridges, crevices, etc - must be smooth, durable and easily cleanable. Replace. Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under cooking equipment, in walk-in refrigerator, under dishwash area are not clean.
Correction: Clean floors.
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06/13/2013 | Routine | |
Next inspection will be for permit reissuance. Need a lot of cleaning: shelves, carts, equipment, floor, hood, chaffing cover. Remove tape from hot hold cabinet and replace particle board cover with stainless steel. Hood filters missing - solid stainless steel pieces obstruct part of hood. Backflow device on hose at beverage station. Fix paper towel dispenser at handwash sink in dish room. 8 oz Angus burgers are not Angus - either use Angus beef or remove Angus from title/name of menu item.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Found TCS foods held in reach-in refrigerator units >7 days: sliced roast beef, chili (3/8), pork BBQ (3/4), spinach dip (2/28).
Correction: Corrected by discarding past date foods.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: No consumer advisory on menu for burgers that can be ordered undercooked.
Correction: Provide advisory.
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03/18/2013 | Risk Factor | |
Repeat violations cited 1/8/2013 have been corrected except 930. Improvement noted in general sanitation - continue cleaning nonfood contact areas, floor/wall behind and under equipment. Good start in establishing active managerial controls for risk factors - use thermometers and document temperatures for cooking, cooling, hot and cold holding. Use time controls when appropriate - you must have written policy and know times and temperatures/written records needed for time control holding times.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: No consumer advisory on menu for 8 oz. Angus burger that can be ordered rare/medium rare.
Correction: Until revision comes from corporate make sticker to place on menus.
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01/31/2013 | Follow-up | |
Follow up to 12/14/12 inspection and 1/3/13 informal fact finding hearing. The following violations cited on 12/14/12 have been corrected: 470A4 - raw animal foods were stored properly
- Person in Charge (repeated violation)
Observation: Need system/controls to ensure food safety.
Correction: This has improved some. Must have system/controls to ensure food safety.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Sausage links were 73.5 degrees at 1:45 p.m., >2 hours after end of breakfast service, in covered pan in walk-in refrigerator.
Correction: PIC discarded links. TCS food must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 2 hours or less.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Found quart of "Half & Half" with 10/1/12 date in reach-in refrigerator.
Correction: PIC discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menu still does not have consumer advisory for 8 oz. Angus hamburger.
Correction: PIC says "corporate" is sending corrected page.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Slicer had food debris on back of blade and in blade guard from use on a previous day.
Correction: Corrected. Employee disassembled, cleaned and sanitized slicer.
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01/08/2013 | Follow-up | |
Kitchen needs cleaning - it is one of the dirtiest kitchens I've been in. Correct above ASAP and call me for reinspection.
- Person in Charge
Observation: Person in charge does not have adequate controls/systems in place to assure employees are complying with the requirements of the VA Food Regulations.
Correction: PIC shall develop and implement systems and controls to properly train and monitor employees to assure food safety requirements are followed (VA Food Regulations).
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees did not wash hands as required before putting on clean/new gloves when changing tasks.
Correction: Discussed requirement with employees, PIC must train employees.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Package of "Saran" wrapped raw shrimp in same pan as package of "Saran" wrapped raw ground beef.
Correction: Corrected by moving shrimp.
- Critical: Food - Returned Food and Reservice of Food*
Observation: Large bowls of potato salad and pasta salad, served unprotected, to group in banquet room held in walk-in refrigerator. Food is re-served.
Correction: Correct by discarding food that has been served unwrapped/unprotected.
- Critical: Cooling* (corrected on site)
Observation: TCS food cooled >6 hours found >41 degrees: chili (12/13) 46.3 degrees, lasagna (12/13) 48.8 degrees, French onion soup (12/13) 50 degrees, spaghetti 45.7 degrees, green beans (all 12/13) 43.7 degrees.
Correction: PIC discarded improperly cooled TCS foods. Must cool TCS food 135 to 41 degrees in 6 hours or less and 135 to 70 degrees in 2 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle mix made 12/13 is 50 degrees in dispensing unit today.
Correction: Keep TCS food 41 degrees or less or use time as control. PIC discarded waffle mix.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Sliced deli meats and roast beef in plastic wrap packages in walk-in refrigerator not date marked.
Correction: Correct by dating foods prepared and held >24 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Container of rice pilaf dated 11/24 and container of soup/chili dated 12/1 in reach-in refrigerator.
Correction: PIC discarded both of these. TCS food can be held in refrigerator up to 7 days, including day of prep, after prepared.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory on menu for 8 ounce Angus burger that can be cooked to customer's specifications and may be served undercooked (<155 degrees).
Correction: Provide consumer advisory disclosure and reminder.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer and knife have food dried on it from use on previous day.
Correction: Correct by cleaning slicer.
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12/14/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Crossroads Bar And Grill, 2000 Staples Mill Road, Richmond, VA 23230 »