Tags are being kept. Be sure to mark the tags with the last day of service before filing for 90 days in chronological order. When setting up buffet service in dining area for special events provide pop up alcohol wipes for those who prepare/serve foods. Permit expires 4/30/16. Reinspection is needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad and tuna salad found at 45 F in make table. Other temps were satisfactory.
Correction: These foods were discarded. I recommend using metal pans instead of plastic.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 154 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Servicetech was called. Stop using the machine until repaired.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Grill brush on floor.
Correction: Keep off floor.
- Plumbing System Maintained in Good Repair
Observation: Handsink by dishroom drips.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Wall by banquet service station is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in dishroom is dirty. Floor drain on cookline is dirty.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Live adult roaches observed in dishroom.
Correction: Clean up area. Seal all crevices and call PCO for service.
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02/03/2016 | Routine | |
Provide a thermometer for bar refrigerator and reach-in in service area. Food for pool is prepared in kitchen and taken to snack bar. A handsink must be provided if food is not fully packaged.
- Critical: Cooling* (corrected on site)
Observation: After preparing tuna salad and chicken salad it was placed into make table without proper cooling.
Correction: Cool to 41 F prior to placing in make table which is a holding unit not a cooling unit Both were spread out onto shallow pans and placed into walk in.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Bulk deli meat was found without proper dates. Pastrami, turkey, salami.
Correction: Chef placed proper date on products.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of ice machine has slime.
Correction: Clean the interior at a frequency to keep slime from accumulating. Unit was wiped down.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Bar 3-c sink had inadequate sanitizer..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sink was dumped.
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08/25/2015 | Risk Factor | |
Chef expects door to be installed at back dock area next week. Annual permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw boar stored above cooked shrimp.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Cooling* (corrected on site)
Observation: Alfredo sauce and greens improperly cooled from yesterday
Correction: Both were discarded. Chef to have a training session on proper cooling of foods for staff.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Garbage disposal is not working.
Correction: Chef expects a new one to be installed by the end of the week.
- Physical Facilities in Good Repair
Observation: Open pipe in upstairs bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Provide a cap for open line.
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04/16/2015 | Routine | |
Exterior door to access outside walk in is missing. Replace. Do not place single service items on linen. Date marking has improved from last inspection. Restaurant is no longer cooking food outside. 30 day permit issued
- Nonfood Contact Surfaces
Observation: Bare wood visible at bar and by pvc drains from walk ins.
Correction: Bare wood to be sealed so it is cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: Disposal is not working. Air curtain on back door is not working.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ovens
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of fryer cabinets, cabinet under stove top, steam well, grill drip tray.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Missing hot water faucet handle at 3-c sink.
Correction: Repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk in freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Ventilation - Mechanical Ventilation
Observation: Ventilation fans do not appear to be working in either restroom
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Hole in wall by handsink in dishroom. Dishroom wall in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Make walls smooth and cleanable. Seal bare concrete with sealant.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drain by coffee prep station is dirty.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Hose reel under dishtable is not in service.
Correction: Remove or repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Concentration was over 400 ppm.
Correction: Utilize only strength that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces 200 ppm is limit on this sanitizer. Solution was dumped and redone.
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03/17/2015 | Routine | |
Restaurant representatives - add corrected or new information about Dominion Club, 6000 Dominion Club Drive, Glen Allen, VA 23059 »