COOLING METHODS FOR COOKED FOODS:
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw ground beef stored over bags of romain lettuce inside the "Beverage Air" 3-dr counter refrigerator and trays of raw-shelled eggs over cheese and vegetables in the "Beverage Air" 3-dr upright reach-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Thawing (corrected on site) (repeated violation)
Observation: A bag of frozen falafal mix observed thawed improperly at room temperature.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Cooling, Cooked Food (corrected on site)
Observation: A tray of rice pilaf, found at 59F inside the "True" 2-dr prep refrigerator, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Stuffed grape leaves (59F), feta cheese (58F) and sliced tomatoes (57F) were observed at improper cold holding temperature in the "Turbo air" 2-dr prep refrigerator. The unit was unplugged for electrical work. Yogurt (55) and unsalted butter (53F) were also out of cold holding temperature on top portion of the "True" 2-dr prep refrigerator. All the foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Kibbniya (lamb & beef tartar), shish kabob, kafta kabob and grilled salmon are missing asterisks (*).
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The upstairs bar cooler's gaskets are duct-taped
Correction: gaskets of the "True" 2-dr prep refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the spray hose handle and head, hand sink faucet, dry spices storage shelf and some refrigerator gaskets are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the potato slicer are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Controlling Pests
Observation: Live roaches observed crawling on the kitchen walls.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Licenses for Food Establishments
Observation: The food establishment does not have a valid 2016 license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/28/2016 | Routine | |
1. Wash hands frequently.
2. Avoid bare hand contact.
3. Make sure to cool cooked/prepared foods properly.
4. Clean and organize the closets.
5. Clean and maintain the outdoor dumpster area.
6. No grease trap attached to the 3-compartment sink.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Trays of raw-shelled eggs were stored over drained yogurt in the "Bev Air" 3-door upright reach-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: A container of stuffed rice grapes was observed on the work table at 67F (discarded). Cooked lamb (44F), rice (46F) and mixed vegetables (48F) were found at improper cold holding temperature inside "Bev Air" 3-door counter refrigerator (front kitchen). The foods were moved into other functioning cooler.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Cooked lamb, rice, mixed vegetables and kunafa (dessert), prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: bev Air" 3-dr counter and "Turbo air" 2-dr prep refrigerators are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The lids of upstair bar refrigerator are duct-taped.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the green cutting boards and white prep boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the spice storage shelves is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the potato slicer and inside of the ice scoop holders are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Large pots and pots, which don't fit inside the dish machine are not sanitized after cleaning. Three (3)-compartment sink does not have drain plugs and the CFM said that they are washed with soapy water and rinsed with spray hose.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Cleaned and laundered linens, and single-service and/or single-use articles are improperly stored.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: The lids of outside cardboard recycle dumpsters are open and not maintained in good repair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The rear exit door does not self-close tightly and there's a gap between the doors.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles in the back kitchen where a food employee is working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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09/09/2015 | Routine | |
1. Hood filters are in need of cleaning.
2. Gaskets of "True" 2-door prep refrigerator are not maintained in good repair.
3. Ceiling tiles in the kitchen are not in place.
4. Some lights in the kitchen and dishwashing area are not working and others missing light shields.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Case of raw-shelled eggs was stored over tofu in "bev Air" 3-door upright reach-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Shredded cheese (67F) and pepperoni (67F) were observed at improper cold holding temperature in the "Bev Air" 1-dr prep refrigerator. The unit wasn't plugged in. The foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Kafta, sweet peas, lamb shanks, etc. prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the bar soda gun nozzles, ice machine chute and potato-dicer are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The bar handwashing sink is used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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05/26/2015 | Risk Factor | |
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, eggs, and fish.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, eggs, and fish.
- Person In Charge/Duties/Employees Handwashing (corrected on site)
Observation: Employees are not effectively cleaning their hands. There was no soap available at upstairs and downstairs bars.
Correction: The person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw eggs stored over cheese and vegetables in the "Bev Air" 1-door prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Thawing (corrected on site)
Observation: Frozen chickpeas for hummus and pre-packaged frozen beans are not thawed properly.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Cooling Methods (corrected on site)
Observation: Methods used for cooling rice pilaf, yogurt sauce and partially-cooked fries can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food/Disposition (corrected on site)
Observation: A container of yogurt with use by date: 10/30/2014 observed with moldy growth and found inside "Bev Air" 1-dr prep refrigerator.
Correction: (discarded) - A food that is unsafe, adulterated, or not honestly presented as specified under section 3-101.11 shall be discarded or reconditioned according to an approved procedure.
- Temperature Measuring Devices
Observation: The followings are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display:
1. "Bev Air" 3-dr upright reach-in refrigerator
2. "Turbo air" 2-dr prep refrigerator
3. "Bev air" 1-dr prep refrigerator - (therm broken)
4. "Bev air" 3-dr counter refrigerator
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the doors and handles of refrigeration units in the kitchen is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the ice scoop holder, ice machine chute and the bar soda gun nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: The cavity and/or door seal of both the microwave ovens is(are) not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Water/Pressure/Quantity and Availability
Observation: No cold water supply at kitchen hand washing sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Inadequate water pressure could lead to situations that place the public health at risk. For example, inadequate pressure could result in improper handwashing or equipment operation. Sufficient water pressure ensures that equipment such as mechanical warewashers operate according to manufacturer's specifications.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station at the upstairs bar is being used to dump ice.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Several light bulbs in the main kitchen and one in "Bev air" 2-door reach-in refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at both upstairs and downstairs bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at upstairs bar hand washing sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at front bar and kitchen handwashing sinks used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Dressing Areas and Lockers/Designation (corrected on site)
Observation: Employee jackets and back packs observed stored on chest beer cooler at downstairs bar.
Correction: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
- Physical Facilities/Repairing (repeated violation)
Observation: The floor in dry storage room is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors under 3-compartment sinks in kitchen and downstairs bar and under rubber mats are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
- Cleaning of Plumbing Fixtures
Observation: Faucet at kitchen handwashing sink is not clean and/or maintained.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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01/21/2015 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Food Storage/Preventing Contamination from the Premises
Observation: Some containers of oil and boxes of food product observed stored on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Pan of cooked chicken placed in the front preparation unit was not properly cooled (45 F - 47 F). Product was discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Container of beef with vegetables observed stored on the preparation table at improper temperature (92 F - 128 F). Product was reheated and placed onto the steam table by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Shelving throughout the kitchen observed in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the ice machine chute and the bar soda gun nozzles observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Plumbing System/Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: Light shield(s) in the kitchen observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability (corrected on site)
Observation: Handsoap was not provided at the upstairs bar.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (kitchen handsink).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Physical Facilities/Repairing
Observation: Several holes observed in beer/wine storage room wall.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
Observation: Fly/gnat catching strips in the back kitchen area observed in need or removal.
Correction: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
- Cleaning, Frequency and Restrictions
Observation: Floor/wall surfaces throughout the kitchen and warewashing area observed in need of cleaning.
Correction: Physical facilities shall 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.
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07/21/2014 | Routine | |
1. Segregate dented can.
2. Eliminate mouse harborage conditions. Mouse droppings were observed on the dry goods shelving. Seal wall/floor junctures. Back door found ajar.
Now open for lunch 11 a.m.- 3 p.m.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area (ground level).
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (kitchen).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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11/18/2013 | Risk Factor | |
Keep it clean poster given to the CFM
Wash hands frequently
The establishment opens at 5 PM everyday.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The potato peeler is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Signage (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. [Kitchen]
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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07/31/2013 | Risk Factor | |
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The moldy strawberries are not safe, unadulterated, and/or honestly presented.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw eggs stored over feta cheese, vegetables and pickles in "Beverage Air" 3-door refrigerator and also raw eggs observed mangoes in the 3-glass door bar refrigerator (downstairs).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Food Preparation/Protection From Environmental Sources
Observation: Lemons wedges at upstair bar are not protected from splashing from handwashing at hand sink. Install a splash guard.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation
Observation: Several foods prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Temperature Measuring Devices, Food/Accuracy
Observation: The Fahrenheit food temperature measuring device in "Bev Air" 3-dr reach-in and 1-dr reach-in refrigerators is not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
- Ventilation Hood Systems, Adequacy
Observation: The ventilation hood system/device is not sufficient to prevent grease or condensation from collecting on the walls and/or ceiling. Some filters baffles were installed horizontally.
Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The only handwashing sink in the kitchen is not maintained so that it is accessible from the back kitchen at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at downstair handwashing sink used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Hood filters are not clean and/or filters are not changed.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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02/13/2013 | Routine | |
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