Discussed employee health, bulk cooling standards, fly control (as warm weather approaches), temperature monitoring (41 F or less, 135 F +) , reheating of previously cooled foods to 165 F+ for hot holding, proper raw meat storage and washing, rinsing and sanitizing procedures. Food service director stated that DDB will be sending more cook supervisors / staff to food-safety manager certification in 2016.
- Critical: Eating, Drinking, or Using Tobacco*
Correction:
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Manager / Chef was alerted and an immediate correction was made.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Bulk cooling of cooked in-house made barbecue sauce measured 73 F + observed in 4 gallon + containers (made in the last hour).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Corrective action was taken.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sausage (45 F) and sliced roast beef (44 F) cold holding at improper temperatures. Items had been in the top of the sandwich preparation unit less than 1 hour.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Chef was alerted and an immediate correction was made.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Correction:
- Handwashing - Using a Handwashing Lavatory
Correction:
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Two hand sinks were observed blocked, preventing access by employees for easy handwashing (back hand washing station for the dish washing area, front line hand sink for the cook line).
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove equipment (mop bucket / trash can) preventing its use. Manager / Chef was alerted and immediate corrections were made.
- Outdoor Areas, Surface Characteristics
Observation: Outdoor walking and driving areas directly behind the restaurant are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. Discussed with food service director and recommended a hard cleanable surface.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back preparation area.
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
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03/02/2016 | Routine | |
Inspector encourages staff and management to follow proper cooling procedures.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate Observed a lidded full size 6" hotel pan of grilled onions in walk in cooler at internal temperature of 90°F.;PIC agreed to transfer onions into smaller pans and to educate staff on proper cooling methods. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pulled porked and whole cuts of pork were cold holding at improper temperatures.43-44°F
Correction: PIC insured that the pork was out during production and put back in walk-in cooler Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/09/2014 | Other | |
Seating occupancy on Health Department permit listed as 200pp. Operator had installed handsink at outside cooking area. Operator will use more detailed food temperature logs to include cooking, hot holding, cold holding in units on line and line checks daily to ensure proper food temperature maintenance. Operator is establishing refrigeration maintenance and emergency service contract and will work with Sysco to provide refrigerated trucks on the weekend during the busy season. New Hospitality Manager will prepare plan of actions with steps being taken to ensure active managerial controls until more substantial rennovation can occurr to provide more preparation space for prepping and cooling food.
- Critical: Cooling*
Observation: Cooked kale with oil and fresh garlic in 22-24" deep container made 1-2 days ago noted not being adequately cooled to prevent the growth of harmful bacteria.;Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. corrected by discarding--will retrain staff and do more verification of food tempeature logs to ensure procedures for cooling are followed.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. cooling large portions of beef shank whole. Operator should pull apart or cut into smaller pieces when cooling to ensure rapid cooling
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Portebello mushrooms (cooked) in top of sandwich prep unit--cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator will monitor cold temperatures there more often.
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09/18/2014 | Other | |
Operator cooking outdoors. Operator needs to follow "Outdoor Cooking Guidelines" as established by Va. Dept. of Health which states that there needs to be an easily accessible handsink in area where raw meat is being cooked. None has been observed in the outdoor cooking area there. Operator needs to either install a hard plumbed one or utilize a portable handsink station-submit spec sheet to Health Dept. prior to purchase.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling did not appear to be adequate. Observed racks of ribs and other meats especially with bone in stacked 2 deep or more.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Continue to document cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked portebello mushrooms and mozzeralla cheese held at improper temperature--storing above chill line and unit at high temperature. Cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator to maintain temperature log of foods held in this unit every 2 hours and not store food above chill line and repair unit or replace as necessary to ensure food held at proper temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Outside walk in cooler at slightly elevated temperature--unit should be checked to ensure optimal performance esp. for an outside unit. Also, sandwich prep unit across from grill at slightly elevated air temperature also.
Correction: Repair the walk in cooler and sandwich prep unit across from grill to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Operator needs to work with the Health Dept. to ensure capacity of septic system is adequate based on number of seats in dining areas available for customers.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Light Bulbs Protective Shielding
Observation: Light bulb in old walk in beer cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Plans - Facility Operating Plans
Observation: Properly prepared plans and specifications not submitted for review and approval for major kitchen rennovation.
Correction: Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed.
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08/08/2014 | Other | |
Operator to submit written plan of action to Health Dept. addressing both short and long term corrective actions with schedule of compliance for each item by June 25, 2014. Opertor to ensure staff trained on glove use, handwashing, employee health, drinking and eating (use cups w/lids and straws), cleaning, sanitizing, and callibrating food thermometers. Cooling processes were much improved and quaternary ammonia sanitizer at 200ppm. Will continue to use written food temperature logs to monitor cooling, cooking and hot holding of potentially hazardous foods using time/temperature controls for safety (TCS).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that prepared meats and others cannot be protected from because there is not adequate prep table space for processing raw meats or cooling meats after cooking at room temperature prior to placing in walk in cooler.
Correction: Prevent foods being processed from contamination by providing adequate amount of prep table space. Operator will submit to scale drawings of expansion of prep area into the dry storage area to minimize risk of contamination during preparation/cooling. This project will be completed by August 30, 2014. Also will process some of the meat/cool it and bag it in the late night hours when the traffic flow through the kitchen is minimal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced beef and mozzerella cheese cold holding at improper temperatures in left top of main sandwich prep unit at cookline.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator will use time as a control in the top of this unit. Will develop a plan such as a sign to denote the discard time schedule every 4 hours for all items held there. Should hold only small amounts in the top if it is difficult to manage the food temperature there.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared meats and others in the walk in cooler refrigeration unit 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. Will use a daydot system to mark prepared foods in this way in refrigeration throughout the facility.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the serving area handsink faucet is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. This unit needs to be repaired.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Current septic system designed for 100 people or 100 seats. Currently the number of seats in this facility is 268, Sewage disposes of in an unapproved disposal system or discharged improperly. It did not appear there was any indication of overflow of the system at the present time.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. Operator agreed to work with the Health Department on capacity of system.
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06/18/2014 | Follow-up | |
Operator agreed to take immediate short term actions to address foodborne illness risk factors stated above. A long term corrective action plan will be developed by operator to address facility upgrades to ensure ongoing maintenance of the risk factors stated above along with a schedule of compliance.
- Person in Charge (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not using suitable methods to minimize cross contamination of raw meats vs. ready-to-eat foods
Correction: Ensure employees are preventing cross-contamination of ready-to-eat (RTE) by prepping raw meats in areas separate from where raw meats are being handled.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not monitoring the cooking, cooling, cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that case raw hamburger being moved to another container on top of cutting board at salad prep unit was not protected from cross contamination during preparation.
Correction: Prevent by handling/preparing raw meat separately from ready to eat areas such as cutting board for a salad prep unit. Ensure there is adequate prep table space to keep these processes separate. Corrected short term by washing, rinsing, sanitizing cutting board. Long term will ensure there are more prep tables to keep the processes separate.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Operator had just prepared deep containers of cream dressings, sauces and cooked greens containing root vegetables such as fresh garlic and shallots and were ambient cooling in 18-22" deep containers.;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Short term-operator placed these mixtures in more shallow containers and will use food temperature written logs to document cooling process meets standard of cooling from ambient temperature to 41oF in no more than a total of 4 hours. Operator will also provide more refrigeration space to enhance more rapid cooling or reduce number of items being cooled by eliminating menu items or reducing size of menu or volume being produced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures-cooked sausages and smoked meats overstocking sandwich and salad prep units. Also it appeared that the units were not operating at proper temperatures since all foods stored there were at improper temperatures.
Correction: Short term-Operator agreed to discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria and have emergency service on two units to ensure proper operation to maintain all foods stored there at 41oF or less. Operator further agreed to monitor food and air temperatures in these units every two hours and to store all back up packaged foods in beer walk in cooler to ensure proper temperature maintenance. Long term-operator to submit plan of action to ensure the beer cooler is upgraded-walls, floors, and ceiling for food storaged.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Current septic system designed for 100 people or 100 seats. Currently the number of seats in this facility is 268, Sewage disposes of in an unapproved disposal system or discharged improperly. It did not appear there was any indication of overflow of the system at the present time.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. Operator agreed to work with the Health Department on capacity of system.
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06/06/2014 | Routine | |
Observed good handwashing frequency and method. Employee health program in place and employees aware of program..
Staff to manually adjust sanitizer concentration until Ecolab can adjust calibration.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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02/24/2014 | Risk Factor | |
Consultation with manager concerning catering parties at Depot building. The following recommendations were made: use of Depot to be limited to licensed caterers at this time, catering for Devil's Backbone Restaurant not feasible until more cooling space is made available by removing unnecessary items from the walk-ins (primarily bread and beer), provide more dry goods storage (more frequent deliveries may help with this), install a portable hand wash station in outdoor cooking area, use of cooling logs to develop protocols for common cooling processes, Development of a menu plan and proposal for use of the Depot building for catering from Devil's Backbone in the future.
No violation noted during this evaluation. | 03/08/2013 | Training | |
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