- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Dressing RIc.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Shelves of prep tables, gaskets on Hobart RIC, and wall area at dishmachine was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/27/2015 | Follow-up | |
Reviewed menu. CDC Handouts reviewed and given. Items in Hobart RIC observed greater than 41. Unit was turned down. Delivery just made and took awhile to stock. PIC indicates RIC was at proper temperature at time of opening. Delivery at 1:15pm and box open for @ 1 hour. items to be put on ice or in RIF and use 4 hour rule. Temperature logs given and asked for temps to be recorded at 4 hour timeframe and send to EHSS. If foods > 41° then discard.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below ( hamburger patties, chicken salad, oysters, fish in Hobart RIC). Discard any foods that have been out of temperature > 4 hours. ( sliced tomatoes, boiled eggs, sliced ham, sliced turkey in prep RIC.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Dressing RIc.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelves of prep tables, gaskets on Hobart RIC, and wall area at dishmachine was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/28/2015 | Routine | |
Discussed menu and employee health. Main supplier are PFG and Loving Produce. Soups are commercial and reheated for hot holding. Soups will be reheated for next day service. Discussed cooling methods. Discussed need for additional cold holding equipment and not overfilling reach in coolers to allow for sufficient air circulation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed ice cream scoop stored in room temperature water. Observed ice scoop stored on top of ice machine.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken salad and sliced tomatoes on sandwich prep unit for 20 minutes cold holding at improper temperatures. Containers on ice in top of sandwich prep unit. Sandwich prep unit was at 50 degrees. Repair service had already been called by owner. Observed chicken salad, pasta salad, BBQ and deli meats taken out for lunch service and on the sandwich prep unit or in Hobart reach in cooler. Hobart reach in cooler at 41.8 degrees and was constantly being opened due to sandwich prep unit not working properly. Reach in cooler was full with insufficient air circulation.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Large container of chicken salad was divided into smaller quantities, foods that did not need temperature for control were removed to facilitate air circulation. Repair service came during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed salsa 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.
- Cooling, Heating, and Holding Capacities
Observation: The Hobart reach in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill hood filters 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.
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09/09/2014 | Routine | |
There are currently no new menu items. Consumer Advisory is in place on both in house and take out menus. PFG is sole supplier. Discussed employee health. Form 1B has been signed by all employees, OEHS guide is available and information is posted in kitchen. Oysters, VA 90SP, Cowart Seafood, Lottsburg, date 365-8, 1 gallon. Discussed hand washing and glove use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date on the prepared ready-to-eat (RTE) cooked potatoes in the refrigerator, the food should have been discarded 2 ago. Cooked potatoes were date-marked 1/6/14.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded 7 days after the consume by date. This includes the day of preparation.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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed dishmachine with no chlorine sanitizer dispensing when tested. Machine was not in use to time of test. Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 -100 parts per million when machine is in use. Water temperature of machine was 120 degrees as required by manufacturer. Recommend using 3 basin sink for sanitizing equipment until dishmachine is serviced. Owner called repair service. Service will check machine later today. Owner agreed to notify EHSS when machine is repaired and to keep a sanitizer log for several days. Log will faxed to EHSS.
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01/14/2014 | Risk Factor | |
A new daily menu has been corrected and printed. No foods are offered raw. When printed To-Go menus should include consumer advisory as well as any specials menu or menu board. Items for which a consumer advisory would be needed include raw oysters, lightly seared tuna or other fish, ceviche or raw fish/seafood sushi.
No violation noted during this evaluation. | 08/22/2013 | Follow-up | |
Discussed thawing frozen fish. PIC stated fish are thawed unpackaged under running water. Observed PIC/cook washing hands prior to donning gloves and waiter washing hands before picking up order. Employee health information available. Form 1B signed by all employees. Oysters from Cowards Seafood, VA 90-SP, 1 gallon, Date 196/10.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed cooked ribs cooling for one hour in covered container. Ribs will not cool to 70 degrees in required two hours.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Recommend not covering foods during the cooling process, laying ribs flat on tray and checking temperatures to ensure food cool from 135 degrees to 70 degrees in 2 hours and from 70 degrees to 41 degrees or less in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several foods including pimento cheese, sliced turkey, sliced ham in sandwich prep unit and cooked potatoes and pimento cheese in the Hobart RIC cold holding at improper temperatures. PIC stated that pimento cheese and deli meats had been in sandwich prep unit overnight and that pimento cheese and cooked potatoes had been in Hobart reach in cooler overnight.
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. Recommend reducing equipment temperature and cooling kitchen area to facilitate efficiency of cooling units.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a clearly worded disclosure statement. At the last inspection EHSS discussed with owner the need for a clearly worded disclosure statement on the menu. An example of a specific disclosure statement was provided.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Recommend correcting in 10 days.
- Nonfood Contact Surfaces (corrected on site)
Observation: Observed shelf paper used as liner on shelving in kitchen and towels used as liner in bar area. The nonfood contact surface of the shelving is not easily cleanable.
Correction: Alter or replace this item to provide a surface that is easily cleanable, non absorbent surface. Recommend using washable, nonabsorbent liner or clean surface of shelving.
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07/24/2013 | Routine | |
Oyster VA90SP Cowart, Lottsburg 063 2/Gallon. Observed employees washing hands, equipment temperature logs for Hobart RIC. Discussed datemarking and cooling methods. Recommend resurfacing or replacing cutting board on sandwich prep unit. OEHS Employee Health guidelines and Form 1B signed by employees available for review. Discussed including a more specific disclosure statement on menus by July inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: BBQ in reach in cooler cold holding at improper temperatures. BBQ made 3/26/13 in late afternoon and has been in cooler overnight. Food has been out of temperture for unknown period of time.
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.
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03/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Cul's Courthouse Grille, 10801 Courthouse Road, Charles City, VA 23030 »