Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The block cheese in the righ side reach in cooler was cold holding at improper temperatures (47'F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) mashed potatoes in the reach in cooler 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bare wood of the shelves behind the bar and the bare wood under the beer taps is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the foil lining various shelves throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The reach in coolers were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41'F or below or reduce menu. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy build-up of ice inside of the unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket on the Randell reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The flattop grill, the deep fryer and the prep unit were observed in a state of disrepair and damaged. None of these units were functioning. The units were solied and still in the kitchen. Rusty shelves observed in the Beverage Air reach in cooler.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavities of both microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris. 1-inside and outside of the deep fryer cabinets, 2-the interior and exterior surfaces of all reach in coolers, 3-the outer surfaces of the portable deep fryer, 4-the outside of the toaster oven, 5-the floor mats in the kitchen, 6-the all of the shelves throughout the kitchen, 7-the gaskets on all of the coolers. IN GENERAL, ALL EQUIPMENT IS IN NEED OF A THOROUGH CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination, Observed silverware at the server's station, with the food contact surfaces facing up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: The spray hose at the 3-compartment sink falls below the flood-rim level of the sink basin.
Correction: Provide an air gap of at least 1 inch above the flood rim level of the sink.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: hand sink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting. The back door and front door are not self-closing.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory 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 in Good Repair (repeated violation)
Observation: The floors in the kitchen are not maintained in good repair. The tiles are coming loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed accumulation of food particles and grease on the floors and floor/wall junctures throughout kitchen.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several house flies were observed in the dish washing area. Soiled dishes and equipment were piled up in the basins of the 3-compartment sink, on the table across from the 3-compartment sink and on the floor in front of the 3-compartment sink. Also, soiled equipment was piled on tables in the food prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed many items such as tools, misc. papers, violin, and other items scattered throughout the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Animals - Prohibiting Animals*
Observation: (REPEAT): A dog was noted tied up outside behind the establishment.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
|
03/25/2016 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over lettuce, assorted produce and uncovered tartar sauce
Correction: raw chicken stored over cooked chicken in the reach in cooler, Bag of raw fish stored on top of bag of shredded cheese
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were observed cold holding at improper temperatures:1- Six raw corned beef briskets on the floor in the hallway (62'F-ST), 2-unsifted flour in the HH cabinet(71'F-IT), 3-cooked corned beef brisket in a pan on the flattop grill (48'F), 4-baked potatoes on the prep table(54'F). All items except for the flour were placed in cold holding units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, bacon, sliced corned beef and other prepared foods in the refrigeration units 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) open cartons of milk (2) were not discarded by the ""consume by"" date. According by the date on the cartons, the milk should have been discarded 4 days ago and 17 days ago. The milk was discarded during inspection.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bare wood of the shelves behind the bar and the bare wood under the beer taps is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the foil lining various shelves throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities
Observation: The reach in coolers were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41'F or below or reduce menu. 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.
- Sanitizing Solutions, Testing Devices
Observation: The Person In Charge could not locate a sanitizer test kit.
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
Observation: The chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy build-up of ice inside of the unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the Randell reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The flattop grill, the deep fryer and the prep unit were observed in a state of disrepair and damaged. None of these units were functioning. The units were solied and still in the kitchen. Rusty shelves observed in the Beverage Air reach in cooler.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavities of both microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris. 1-inside and outside of the deep fryer cabinets, 2-the interior and exterior surfaces of all reach in coolers, 3-the outer surfaces of the portable deep fryer, 4-the outside of the toaster oven, 5-the floor mats in the kitchen, 6-the all of the shelves throughout the kitchen, 7-the gaskets on all of the coolers. IN GENERAL, ALL EQUIPMENT IS IN NEED OF A THOROUGH CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination, Observed silverware at the server's station, with the food contact surfaces facing up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention, Air Gap*
Observation: The spray hose at the 3-compartment sink falls below the flood-rim level of the sink basin.
Correction: Provide an air gap of at least 1 inch above the flood rim level of the sink.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. The sink was filled tin foil and utensils. Items were removed during inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Plumbing System Maintained in Good Repair
Observation: hand sink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting. The back door and front door are not self-closing.
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)
Observation: No disposable towels were provided at the hand washing lavatory in the restroom. Paper towels were provided during inspection.
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 in Good Repair
Observation: The floors in the kitchen are not maintained in good repair. The tiles are coming loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed accumulation of food particles and grease on the floors and floor/wall junctures throughout kitchen.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several house flies were observed in the dish washing area. Soiled dishes and equipment were piled up in the basins of the 3-compartment sink, on the table across from the 3-compartment sink and on the floor in front of the 3-compartment sink. Also, soiled equipment was piled on tables in the food prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed many items such as tools, misc. papers, violin, and other items scattered throughout the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
03/16/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Storage of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed shell eggs stored over hot dogs in the reach in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths on the 3-compartment sink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed a container of BBQ sauce stored uncovered on the prep table.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked pork butt in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the foil lining many of the shelves in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves in the reach in cooler were observed in a condition that prevents necessary maintenance and easy cleaning. The wire shelves are rusty.
Correction: Repair the reach in cooler shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the fryer baskets were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the fryer baskets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of both microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-All surfaces of the flattop grill, 2-inside and outside of the deep fryer cabinets, 3-inside and outside surfaces of the reach in coolers, 4-the outer surfaces of the portable deep fryer, 5-inside and outside of the hot holding cabinet, 6-the outer surfaces of the toaster oven, 7-the floor mats in the kitchen, 8-the outer surface of the chest freezer, 8-shelves throughout the kitchen, 9-the ventilation hood and filters. IN GENERAL, ALL EQUIPMENT SURFACES ARE IN NEED OF A THOROUGH CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed silverware stored with the food contact surfaces facing up in containers in the kitchen.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked by a large garbage can, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the garbage can preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-the floors throughout the kitchen, 2-the hood system over the cook's line. IN GENERAL ALL FLOORS THROUGHOUT THE KITCHEN ARE IN NEED OF A DEEP CLEANING.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter. Observed a large amount of litter and debris behind the establishment.
Correction: Maintain the premise free of litter.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of floor cleaner not stored separately from insecticides or rodenticides on the cleaning product shelf..
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
02/19/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the tin foil lining the bottom shelf of the prep tables are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the panini press and the fryer baskets were observed soiled with accumulations of grime and debris. Items were cleaned during inspection.
Correction: Clean the food contact surface of the panini press and fryer baskets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the of both reach in coolers and the interior and exterior surfaces of the fryer cabinet have 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door to the establishment is not self-closing.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the kitchen were noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed assorted tools and other unnecessary items stored in the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
06/19/2015 | Routine | |
Spoke to the person in charge about:
1-Prep unit has been repaired.
2-Ensure a thorough cleaning of the facility including all equipment has been conducted.
3-Remove all unnecessary items from facility.
4-A copy of the Certificate of Occupancy has been provided.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. A Virginia Department of Health permit is therefore issued at this time.
No violation noted during this evaluation. | 08/29/2014 | Routine | |
This inspection was conducted as a pre-opening inspection for Sullivan's
Discussed with the person in charge:
1-Ensure that the 3-compartment sink, the hand sink and the utility sink in the kitchen are caulked and sealed to the wall. Also ensure the same is done to the sinks in the restrooms.
2-Have the prep unit repaired so that it will retain foods at 41'F or below.
3-Provide a thin probe thermometer to monitor temperatures of thin foods such as hamburgers and fish filets.
4-Resurface or paint the bottom shelves of the prep tables (rust).
5-Clean the air conditioner units in the kitchen.
6-Ensure that the back door in the kitchen is sealed to prevent the entry of pests.
7-When the iced tea machine is installed, ensure that it is equipped with a backflow prevention device.
8-Seal all of the holes in the walls including gaps around water lines.
9-Ensure that all refrigeration units are set at 36'F to 38'F.
10-Remove all construction materials and equipment from facility.
11-Provide a thorough and detailed cleaning of the facility and all equipment and utensils.
Please contact the health department once the facility is ready for the next inspection.
No violation noted during this evaluation. | 08/27/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 12/19/2013 | Other | |
| No violation noted during this evaluation. | 12/19/2013 | Other | |
Conducted plan review
No violation noted during this evaluation. | 12/18/2013 | Other | |
Conducted plan review
No violation noted during this evaluation. | 12/06/2013 | Other | |
Conducted plan review
No violation noted during this evaluation. | 11/08/2013 | Other | |
Conducted plan review
No violation noted during this evaluation. | 11/08/2013 | Other | |
Review of initial plan review conducted by Scott Widner. See comments below:
Sullivan’s:
1. These questions were not addressed on your list in regards to the application for permit:
a. Are foods prepared in large quantities to serve later?
b. Are foods placed out at normal room temperature for a set period of time?
2. You did not address anything about the menu. I would recommend addressing the following:
a. Consumer advisory
b. Oysters…live or shucked? And supplier
c. Foods received raw? Pre-cooked?
3. You did not address anything on the floor plan, such as:
a. Handsinks?
b. What’s being stored upstairs?
c. Drainboards at 3-compartment sink?
d. Area to air dry equipment?
4. In regards to the application for plan review:
a. All listed items are correct.
b. I would also address:
i. Page 4 – Type of thermometer?
ii. Page 6 – Finish schedule – more detail needed. “Rubber” as the floor in the kitchen? What does that mean? Drywall…how is it finished?
iii. Page 7 – What size dumpster?
iv. Page 7 – Plumbing connections chart incomplete.
v. Page 8 – Grease trap is required.
vi. Page 9 – Applicant indicated a food prep sink present. This is not shown on the plans.
No violation noted during this evaluation. | 11/06/2013 | Other | |
Restaurant representatives - add corrected or new information about Darby O'sullivan's, 303 Fauquier Street, Fredericksburg, VA 22401 »