EHS to facility to check consumer advisory placed in new menus. CA statement placed in menus - missing identifying marks. Discussed call EHS when completed. Also reviewed, leftover labels. All prepared foods with leftover labels except baked potatoes. Also noted commercial items such as cheese opened but not date labeled. Done during inspection. Since last inspection, dishmachine maintenance done with debris removed from spray arms, and manager trained how to remove arms and clean. Machine with good residual Cl on back side of dish at 50 ppm Cl today. Good food storage - except two items placed in top of sandwich make table - unwashed onion and parsley - both corrected during visit. Cook asked about shellfish and cooking outside on grill. Discussed, notify EHS if start offering shellfish - from approved source, shippers list, keep tags 90 days min and keep all shellfish from each batch identified by tag from batch (copy tags or information if have container taken out of walk in and placed in different refrigeration. Store shellfish separate from other items and as raw product. Cooking outside - table to work on, sanitizer, handwashing, ample utensils and separate platters to prevent cross contamination and food tray covers. Possibilities for mop sink discussed, curb style, floor sink with strainer, or short sink that will not impact dishwashing.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Some raw fish etc. stored in containers on inverted soda crates in walk in refrigerator.
Correction: Organize unit for all food to be stored on shelving and remove crates. If unit shelving not sufficient to store items obtain additional shelving for foods.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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03/04/2016 | Follow-up | |
Overall good sanitation with some processes and facility issues that need improvement. Kitchen overall clean with 1-2 areas next to fryer and behind dishmachine in need of additional cleaning. Kitchen and facility without mop sink - new sink needed right away. Sanitizer tested at 200 ppm for wiping buckets - none on arrival as timing during break between lunch and dinner. Overall good employee health knowledge with some additional training needed for steps to take if staff diagnosed or in close contact with reportable disease. Refresh training with all staff. 3-4 staff members without district food handler cards - ensure they are obtained right away. Good food temperatures, good storage and improved process needed to ensure all leftovers are labeled - discussed. Facility maintenance for complete repair of floor pending. Consumer Advisory not placed on new menus - follow up within 10 days to check updates to menus for CA.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after touching clothing and after mopping and before touching clean items dishes - etc.
Correction: Discussed with manager, work with staff to prevent hand contamination from clothing and review when to wash hands always before food and before clean dishes.
- Food Storage - Clean and Dry Location
Observation: Some raw fish etc. stored in containers on inverted soda crates in walk in refrigerator.
Correction: Organize unit for all food to be stored on shelving and remove crates. If unit shelving not sufficient to store items obtain additional shelving for foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Leftover labels for prepared food and opened commercial food in bottom hold of prep table and walk in refrigerator.
Correction: Discussed with manager if food kept past 24 hours it is a leftover. If things like butter with herbs is made it must be treated as a leftover. Suggest labeling when made / put away to avoid forgetting date labels. Date labels significant to ensure food is not held long enough to support bacterial growth that grows in the refrigerator. If food is not used within 7 days of opening or preparing, discard.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer Advisory not included on current menus.
Correction: Discussed with manager example in place from past menus for statement - ensure foods that can be ordered undercooked are marked with matching symbol for CA.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dishmachine with no chlorine residual on initial test and after priming two times. Water tested with residual. Spray arm with one nozzle visibly clogged.
Correction: Machine primed and water in dish with 50 ppm Cl. Clog removed from nozzle. When chemical representative present have the rep train staff how to remove spray arms and clean both to and bottom spray arms. Until training, have end caps taken off of spray arms and clean. ***Ensure staff are trained to test machine for residual before each meal period.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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02/26/2016 | Routine | |
Overall good sanitation seen. Inspection done as combination of routine inspection and training with new head cook and new vice president for organization. Good bulk food storage in walk in refrigerator with good temperatures and good storage to prevent contamination. All prepared food present prepared last evening. Good description / food temperatures from cooling (cheesecake). Some storage in top holding of prep table that will not allow for good cold holding discussed and corrected - food just prepared and stocked so temperatures seen will not reflect holding. Discussed big 5 reasons people get sick from food and related topics as well as employee health new flyer given. Facility with some repairs made - most floor repairs made and per VP previous roof repairs have corrected leak. Some repair issues and corrections (kitchen walls very dark) pending improvements. Walk in refrigerator door repaired so that door will close / latch. Door is not self closing - discussed installing self closing device to prevent temperature problems especially in warm months. Sanitizer prepared and tested at 150 - 200 ppm Quats discussed sanitizing when, and where. Some staff with bracelets, etc. on (but not conducting food service now), discussed jewelry and impact on handwashing.
- Person in Charge (repeated violation)
Observation: Some staff without district food handler cards.
Correction: Obtain cards right away.
- Thawing (corrected on site)
Observation: Raw chicken thawing under cold water - but not in container water running over food surface temperature checked at 42 F.
Correction: Discussed thawing - chicken placed in container to continue thawing correctly. 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
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11/25/2015 | Routine | |
Overall mixed to good sanitation seen. New staff members at facility some that need to obtain district food handler cards (district method to ensure all staff have basic food safety training). Good food temperatures, except one instance of poor storage technique, Good handwashing, and overall good no bare hand contact with one instance of bare hand contact noted when "sliding" a crab cake onto a bun, mixed employee health knowledge and improvements needed and made for food storage, date labeling in prep table good, but mixed in walk in refrigerator. Salad bar not currently in use.
- Person in Charge
Observation: Workers without required food handler card present - one uncertain of when / where to wash hands (new staff learning job)
Correction: Ensure all staff obtain district food handler cards and receive the necessary training for specific jobs.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Some staff uncertain of symptoms and diseases that require worker to remain out of facility / and when to return to work.
Correction: Discussed policy, new flyer will be sent.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered desserts present and raw fish over ready to eat foods in walk in refrigerator.
Correction: Storage changed and foods covered.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Steaks present on new menus require Consumer Advisory (CA).
Correction: Change menus or add attached sheets with CA ensuring both the disclaimer and reminder are present.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in freezer with build up of ice and **Walk in refrigerator with door that will not close / latch**
Correction: New WIR door ordered but not received / installed yet - repair right away to ensure unit can properly close/seal and safety cold hold foods. Have maintenance done for WIF.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Initially dishmachine with no chlorine residual. Food contact surfaces clean and per manager cleaned and sanitized before the beginning of lunch, but wiping buckets not in place, sanitized counter for dish area not cleaned and sanitized - dishwasher arrived during the inspection. New staff member uncertain what to use to sanitize counter.
Correction: Machine sanitizing corrected during inspection, and wiping buckets established. Ensure all staff are trained, when, where and how to sanitize and sanitizing is done.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Items in back room poorly stored / orgainized. Two sleeves of single service cups/lids on floor under shelving. Assorted items stored in room, additional serving pans, single service items, table decor etc. Single service items observed unprotected from contamination.
Correction: If single service in intact, unopened plastic wrap, clean and store properly, if not discard. Clean and organize storeroom. Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Dumpster open with foul odor and flies present.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Possible rodent droppings present in back storeroom.
Correction: Per manager pest control just completed service, contact for information. No trapping or other pest control for rodents seen. Clean, and monitor for droppings or other evidence of rodents. Provide copies of CPO report to Health Department to pace in file.
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08/28/2015 | Routine | |
EHS to facility for follow up of Walk in Refrigerator with mixed to poor temperatures during inspection on previous day. Walk in refrigerator maintenance done previous evening, additional Freon added and coils cleaned. Unit door still not self closing and does not latch. Final maintenance planned for next week. Until door is repaired, rolling bulk dry goods container in front of door to hold closed, and easily move for entry. Walk in refrigerator between 36-38 throughout box, using calibrated infrared thermometer and foods not iced, or placed in unit from freezer, cheese and slaw, surface temperatures 36-38 F. Walk in freezer door also pending repair. Contact EHS when walk in door is repaired.
No violation noted during this evaluation. | 05/23/2015 | Follow-up | |
Routine inspection began, with mixed to good sanitation seen. Walk in refrigerator with door that will not latch shut and stays open if not pulled closed. Temperatures in unit from 43-52, except items that were placed in unit frozen, or packed in ice - ie seafood. At beginning of checking unit noted that soft Mexican cheese tested at 43, later checked at 44 F. All temperatures taken with EHS thermocouple calibrated at 32.1 F. Cook stated he checked a food temperature in unit Wednesday that was not an iced or frozen item - with food temperature 40 F. Unit normally with food in the mid to high 30's. Facility with one 2 door reach in refrigerator used primarily for drinks, with beer checked in the mid 30's. Foods that can be saved either with ice added, or placed in 2 door unit. Facility kept open until checked tomorrow, if temperatures at 41 or below will remain open. All foods out of temperature for 4 hours or more voluntarily discarded. Quats and bleach present to sanitize - not tested before discarding. (Some new staff present- ensure district food handler cards obtained).
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Mixed knowledge for employee health policy.
Correction: Flyer given to manager, policy requirements discussed, and portion that must be determined by facility discussed. Ensure all staff are trained and understand policy.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation (putting away sanitized dishes), 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*
Observation: Walk in refrigerator with most items delivered on Tuesday and several items made this morning. Some items already covered with 3 layers of plastic / and foil even when still cooling. The following food temperatures taken:
-2 Bags of shredded cheese - 44 F between bags
-Box of chicken salad - not opened, stored close to door - 47 F
-Box of raw chicken (midway to door - not frozen) - 47 F
-3 bags of cube cheese, 1 large, 2 medium and 1/2 bag shredded cheese 50 F, 52 F between bags
-BBQ tub 44 F (close to door)
-3 bags of small sausages 45 F
-2 pans of Green beans from yesterday - 47, 61 F - per cook cooled in ice and checked temperatures
-Rice cooked - 47 F
-Quinoa rice - 46 F
-Soft cheese in boxes x 5 - 45 F
-Raw hamburger near door - 1 and 1/2 boxes, 44 F
-Boiled eggs, 1 large bag, 5 small bags 45F
-Almost empty can of scallops - 44 F
-2 boxes mostly full, sliced turkey and sliced ham - 45 F:::Above items discarded:::
-2 boxes of raw chicken - 36, 41 F
-Port wine cheese, 2 containers 46 - cool - just out, 43 F
-1 and 1/2 boxes of raw bacon 39 F
-Pan of raw shrimp - iced 37 F
-Can of scallops in cooler on ice - not opened - 37 F
-Raw steaks 4-5, 43 F
-Moz. cheese x 4 - 43 F
-Pan of prime rib - out at lunch 50 F - cool, moved to freezer
-2 pans of mac and cheese, cool x 5 hrs - 45, 50 F moved to freezer to finish cooling / temp store
-Crab 7-8 cans - outside of can 43 F (move or ice)
-Butter 5 large sticks ( in area that food temps went up 1-2 degrees while in unit) 45 - use for cooking only
-Raw ribs and prime rib (large unopened sealed packaged in area where food temperatures went up 1 degree during inspection - 44 F (ice now use within 1 day)
Correction: As noted above items at front of box - and that were above 43 F for 4 hours or more voluntarily discarded. Items noted in area where food temperatures noted going up 1-2 degrees during time checking temps in unit (about 1.5 hrs) allowed to keep when noted and items moved to Reach in Refrigerator - some to Walk in Freezer and others iced. Items that are lower risk and may have gone up in temperature within the time of the inspection, with specific directions - use within one day. Manger with call for repair - ability to get technician uncertain. Manager planning to put in hinge on door tonight. Unit and food temperatures will be spot checked tomorrow.
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05/22/2015 | Routine | |
Overall much improved. The following noted: New dumpster in place, since 2 May 15. Roof previously fixed, not leaking seen since per staff, not raining during recent visits. Dish machine previous temperature problems, due to tripped breaker for booster heater. Noted good handwashing, good glove use, good food storage and labeling with good food temperatures today. Walk in refrigerator and freezer door / front replacements scheduled for 20 May 15. Floor repair not scheduled yet.
No violation noted during this evaluation. | 05/15/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Gloves being changed and no handwashing occuring between changes.
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. Also hands must be cleaned between glove changes to prevent cross contamination.
- 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handling and preparing of garnish, fresh veggies for sandwiches while plating.
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.
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system observed with grease and debris buildup.
Correction: Ensure filters are kept clean at a frequency as to reduce the risk of food contamination or possible fires.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door on both the Hussmann walkin and the Thermoridgid walkin, observed not sealing/closing completely. An overabundance of frost and ice crystals observed in walkin freezer, no such problems observed in walkin cooler however, can lead to food at door areas being warmer than in the inner portions of cooler as observed by items at door being at 41 and further in being at 39.
Correction: Repair or replace the door in accordance with the manufacturer's specifications to ensure proper cooling and limiting the potential for inujury from slippery floors due to condensation and ice.
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen, not over food prep area, noted leaking during rain event during inspection. Location is the corner of the light fixture directly in front of the Hussmann walk-in.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This issue could potentially contaminate food and food prep areas if allowed to continue and grow in size.
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03/27/2015 | Routine | |
Follow up inspection for critical issues. Reporting system does not allow for editing. All items improved or completely corrected. Employee health knowledge improved with additional review needed. Food storage improved with 1-2 items below unwashed vegetable and corrected. No foods set on stove after cooked. No hot holding present to check. Date labeling present for all leftovers seen except open packages of luncheon meat, and packages labeled during inspection. Sanitizer in place checked in sink at 200 ppm Cl and wiping bucket for cooks are present, with fresh water needed. Handwashing sink closest to cooks working. Noted during follow up visit, one spot in kitchen ceiling dripping. Area in front of side prep table. Move all cookware, and don't use this prep area. Manager calling for maintenance reps now. If leak spreads over food prep areas / walk ways to take food to patrons, close facility until repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator door latch broken. Door does not seal, close completely.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor with areas with broken tiles, and floor dips down and moves when stepped on.
Correction: Repair floor.
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02/27/2015 | Follow-up | |
Overall mixed sanitation. Noted good handwashing and glove use, good overall food temperatures, mixed storage, mixed labeling, mixed employee health knowledge, sanitizing not done prior to start of inspection, but completed during inspection. Mostly new staff present. Ensure all staff have current district food handler cards. Discussed eight major allergens, special requirements for handling raw fish to include crustaceans, and upcoming requirement for certified food managers, and to post a statement that sanitation inspection reports can be viewed on the Virginia Department of Health website.
- Critical: Employee Health* (corrected on site)
Observation: Mixed knowledge of employee health policy.
Correction: Flyer given and discussed, required portions of policy and facility mandated parts of policy. Ensure all staff are trained and understand employee health policy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Mixed storage in the walk in refrigerator with some ready to eat foods stored in contact with or under raw produce and some ready to eat food in contact with shell eggs.
2) Ready to eat foods stored in front of raw meats in refrigerator drawer.
Correction: 1) Store raw meats and shell eggs separate and below ready to eat foods. Store unwashed fruits and vegetables separate and below ready to eat foods. Also noted leftover prime rib stored with ready to eat foods. Suggest storing leftover prime rib above uncooked meats, but separate and below ready to eat foods.
2) Best storage is raw product in bottom drawers and ready to eat foods in top drawers. If raw and ready to eat must be in same drawer, store ready to eat in back of raw.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked onions and broth set on flat grill - unit off held at room temperature for over 4 hours.
Correction: Foods voluntarily discarded. Keep foods either hot at 135 or above or cool and cold hold.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Mixed date labeling seen. Foods stored in refrigeration drawers for multiple days without date labeling. Some foods in the walk in refrigerator date labeled and others not.
Correction: Ensure all leftovers, either prepared foods or commercially prepared temperature controlled foods that are opened, are date labeled if not used within 24 hours. Foods must be used within 7 days of opening or preparation or discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator door latch broken. Door does not seal, close completely.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: No sanitizing solution made and used for food preparation surfaces before beginning of inspection. Sanitizing sink for 3 vat sink with no chemical residual and empty bottle of quats for premix system.
Correction: Both corrected. No other quats in facility, but bleach present. Sink cleaned and sanitizing solution prepared at 100 ppm Cl and used. Sanitizing solution also used for cooks area. Suggest having a "cleaning bucket" with hot soapy water and cleaning cloth and a "sanitizing bucket" with sanitizing solution and a cloth in each area, ie, dishwashing area, cooks prep area, back prep area and bar/waitress area. All food/drink prep areas should be cleaned and sanitized before beginning food preparation, no less than every 4 hours, and whenever needed, ie unwashed vegetables on surface, raw meats out for prep, etc. Also ensure all equipment handles and knobs are cleaned and sanitized with food prep surfaces.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing sink closest to cooks prep area with standing water in sink.
Correction: One other sink working, but in separate part of the kitchen. Plumbers present prior to end of inspection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor with areas with broken tiles, and floor dips down and moves when stepped on.
Correction: Repair floor.
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02/20/2015 | Routine | |
Overall mixed - good sanitation with good handwashing, but poor glove use to prevent bare hand contact. Good food temperatures, good bulk storage with cross contamination risk in working unit corrected immediately when discussed, sanitizer not prepared on arrival, but prepared, tested at 100 ppm Cl and used during inspection. Good thawing technique. Good date labels with some items expired, ensure outdated leftovers are discarded as needed. Good cleaning, well organized.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Cook observed preparing sandwiches etc. with bare hands.
Correction: Use single service food handler gloves when preparing sandwiches or other items that cannot be handled with utensils to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored so that it may contaminate other foods in the refrigerator drawers.
Correction: Discussed, best method is to keep all raw meats in the bottom drawer, and keep chicken in front so that it cannot drip onto other meats when removed to prepare. Drawers reorganized during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) *Walk in refrigerator door does not close completely, and does not seal. 2) Dish machine temperature gauge not working. 3) Hot box, or warming cabinet not working correctly, per cook, holding food in the 90's to 110's.
Correction: 1) Repair door, suggest self closing device. Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine soiled.
Correction: Clean and sanitize unit following technical manual. Empty, clean, sanitize, flush and refill when suggested in manual, normally once/month.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor caving in in 3 locations.
Correction: Repair floor.
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11/07/2014 | Routine | |
Overall much improved. Ensure staff obtain required food safety training by obtaining Western Tidewater food handler cards right away.
- Person in Charge (repeated violation)
Observation: All staff need current Western TIdewater Food Handler Cards.
Correction: Obtain before end of this month.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Leftover labels present on all items. Some items past due.
Correction: Ensure all leftovers are discarded when needed. Manager discarding foods.
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05/30/2014 | Follow-up | |
Overall improved organization needed. Noted good food temperatures, but poor tracking of dates to use by, mixed storage to prevent cross contamination, good handwashing with sinks initially not ready to use, sanitizer made at > 200 ppm Cl and corrected to 100 ppm and used for food prep surfaces. Follow up in one week for overall food storage and labeling. Noted Walk in refrigerator latch broken off and door must be held shut with items in front of unit - ensure door is repaired. Walk in freezer with ice build up, have repaired. Dishmachine with wash temperature below minimum required, have repaired and or pre-wash dishes in hot soapy water in 3 vat sink before using machine. Floor in poor condition in some areas, with floor moving when stepped on - repair. Menu not checked.
- Person in Charge
Observation: All staff need current Western TIdewater Food Handler Cards.
Correction: Obtain before end of this month.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Ham with mold present.
Correction: Ham discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw hamburger, and shell eggs stored over ready to eat foods, unwashed fruit stored over ready to eat foods.
Correction: Discussed good storage. Reorganize storage, suggest labeling shelves.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A good and consistent leftover labeling system needed to ensure foods are used or discarded when needed.
Correction: Ensure all prepared foods or commercial foods that are opened are date labeled and not used longer than 7 days. If foods are placed in the freezer, label with preparation date, when removed from freezer add "pull date" or removal date with X ___days, not to exceed a total of seven days for use while under refrigeration, including date of preparation and number of days held before freezing.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food preparation surfaces not sanitized before beginning food preparation.
Correction: Sanitizing solution made and surfaces sanitized during inspection. Suggest sanitizing all food surfaces, equipment handles and knobs before beginning food preparation, when needed and no less than every 4 hours.
- Hand Drying Provision (corrected on site)
Observation: Two handwashing sinks, one normally used without paper towels, drying devise. Second sink soap not working.
Correction: Paper towels added to most used sink. Ensure sinks are kept ready for use.
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05/16/2014 | Risk Factor | |
New staff in place. Reviewed top reasons people get sick from food. Discussed, all kitchen staff are required to obtain Western Tidewater food handler cards. If staff have certified food managers certificates, send or bring copies to the health department. Noted good handwashing by cook (new manager), good food temperatures, overall good storage with minor changes to make, good overall labeling, sanitizer present at 300-400 ppm quats, food prep surfaces in use clean, some deep cleaning needed.
*Staff for facility, not kitchen staff, placed broken/soiled flower pot on back food prep table. Suggest anyone who is not kitchen staff should enter the kitchen when kitchen staff are present.**
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after discarding soiled broken flower pot and before handling sanitized dishes.
Correction: Hands washed after mentioned, and contaminated dishes taken to clean.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Roll up made with bare hands.
Correction: Gloves put on without prompting.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Dishmachine with no residual sanitizing solution.
Correction: Ensure machine temperature and sanitizing solution residual are checked each day. Dishes will be washed in the machine and sanitized in 3 vat sink. Call for repair, please call EHS with results.
- Physical Facilities in Good Repair
Observation: Kitchen floor with areas that are indented with broken tiles, and do not feel stable.
Correction: Ensure floor is repaired.
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12/12/2013 | Routine | |
Overall excellent sanitation. Noted good food temperatures, and on arrival asked about roast beef and prime rib. Both items resting to reabsorb juices. Roast cut after resting, and temperature checked with 17 - 46 degrees to go to make first cooling stage time and temperature with food in Walk in Freezer. Suggest slightly altering process to allow more time for adequate cooling for first stage. Menu not reviewed for consumer advisory during this visit, but has been correct on previous reviews. Excellent handwashing done by all staff, good glove use, cleaning, and sanitizing with 300 ppm quats. Good food storage to prevent cross contamination and good labeling. Good cooling for soups etc. with ice bath. Some facility repairs needed.
- Physical Facilities in Good Repair
Observation: The following noted:
-Electric outlet for coffee pot not working and extension cord run over pot and down counter.
-Walk in Refrigerator floor rusty and ceiling seam, bracket starting to come apart.
-Walk in Refrigerator door will not close completely.
Correction: Repair the above items.
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04/19/2013 | Routine | |
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