This visit was made to follow up to the risk factor assessment conducted on March 9th. The following corrective actions have been taken:
1. The 4 drawer unit under the grill is now functioning properly and maintaining proper temperatures. Thank you for repairing this unit. Continue to monitor the unit to ensure that it's working properly.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: bacon cheddar burger on the lunch and dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please fax a copy of the menu when it is corrected to (703) 746- 4919.
- Critical: Conformance with Approved Procedures (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. Observed that the date marking on bags of food that cook-chilled are not able to be read.
Correction: As part of the approved procedure for using cook-chill in this establishment, all bags of food must be date marked. Please mark the bags of food with a better sticker or use other method for placing the date that the food was prepared and chilled on it.
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03/24/2016 | Follow-up | |
This visit was made to follow up to the risk based assessment conducted on March 9th. The following issue still requires attention:
1. The 4 drawer unit under the grill is still not functioning properly. Temperatures of the beef and chicken were measured above 45°F. Please discard these items and do not use this unit until it is maintaining temperatures of 41°F or less. Monitor the unit in the morning to see if it is at the correct temperature. A follow up visit will be conducted in approximately 3 business days.
*Repeat Observations are Subject to Civil Penalty
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef and chicken in the 4 drawer unit under the grill were above 41°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Beef and chicken will be discarded by Person in Charge as they have been in the unit since approximately 11 AM as per food employee. Do not use this unit until it is able to maintain temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: bacon cheddar burger on the lunch and dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please fax a copy of the menu when it is corrected to (703) 746- 4919.
- Critical: Conformance with Approved Procedures (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. Observed that the date marking on bags of food that cook-chilled are not able to be read.
Correction: As part of the approved procedure for using cook-chill in this establishment, all bags of food must be date marked. Please mark the bags of food with a better sticker or use other method for placing the date that the food was prepared and chilled on it.
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03/14/2016 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. The three compartment sink was not set up properly at the bar.Please review the proper method for washing, rinsing and sanitizing with all bartenders and all staff involved in cleaning glasses as this is a repeat occurrence.
2. Time/temperature control for safety foods (TCS foods) shall be held cold at a temperature of 41°F or below. Food items in the 4 drawer unit below the grill were above 41°F. Please have this unit serviced. Do not use this unit to store Time/temperature Control for Safety foods until it is maintaining temperatures of 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify
3.Please ensure that employees are washing their hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food workers put on gloves to garnish plates of food without first washing their hands.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed Person in Charge and food employees on when to wash hands.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw beef, chicken and shrimp in the 4 drawer unit under the grill were all observed above 41°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded by the Person in Charge. Please have this unit serviced. Do not use this unit to store Time/temperature Control for Safety foods until it is maintaining temperatures of 41°F or below. A follow up visit will be conducted in approximately 3 business days.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: chicken and beef for fajitas on top of the grill, and lettuce, tomatoes and pico de gallo on expo line.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Discussed proper procedure with the Person in Charge. Please review this procedure with all food workers and develop a system for marking the food items with the time that they were removed from temperature control.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: bacon cheddar burger on the lunch and dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please fax a copy of the menu when it is corrected to (703) 746- 4919.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed glasses being washed incorrectly at the bar. Glasses were not being rinsed and not put into sanitizing solution as last step.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Instructed food worker on properly setting up the 3 compartment sink and the proper method for washing, rinsing and sanitizing. Please review this process with all bartenders and all staff involved in cleaning glasses as this is a repeat occurrence.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink upon entering the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: Observed a can of Raid in the office.
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. Can of Raid was discarded by the Person in Charge.
- Critical: Conformance with Approved Procedures (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. Observed that the date marking on bags of food that cook-chilled are not able to be read.
Correction: As part of the approved procedure for using cook-chill in this establishment, all bags of food must be date marked. Please mark the bags of food with a better sticker or use other method for placing the date that the food was prepared and chilled on it.
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03/09/2016 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked steak and cooked chicken were on the stove top measured at 110°F and between 120-130°F and cooked 10 minutes previously as per food employee.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Establishment will start to use Time as Public Health Control for these food items. Procedure and documents to be provided and discussed with Person in Charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomato, guacamole and salsa on the prep top were at 47°F, 50°F and 51°F and had been prepped within last hour
Correction: raw beef, raw chicken and raw shrimp were all at 50°F in the drawers under the grill and had been out since lunch prep.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: bacon cheddar hamburger on the lunch and dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Person in Charge to correct using a marker on the menus and discuss with corporate office about printing new menus.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed food employee at the bar washing incorrectly. Glasses were being washed in soap, sanitized and then rinsed.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Food contact surfaces shall be washed, rinsed and sanitized in that order. Spoked to Food employee and she corrected the 3 compartment sink set up and re washed items.
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11/17/2015 | Risk Factor | |
I observed good handwashing!
For the HACCP plan, either prepare foods using the approved method, or submit a new HACCP plan to match what method is being used. Please follow-up with me and let me know what you will be doing to comply with this item. (Michele.Howard@vdh.virginia.gov)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (handle of scoop not above food in rice bin)
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Sanitizer Test Kit Required
Observation: A log for thermolabels to check the heat sanitizing dishmachine is not being kept.
Correction: The facility shall keep a log of thermolabels used to check the heat sanitizing dishmachine.(just use a sheet of paper, include the date, attach the thermolabel and have the person doing the test inital the log)
- Critical: Conformance with Approved Procedures (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: The facility will need to adjust the procedure so it follows the approved HACCP plan, or submit a new HACCP plan that is for the procedure being used.
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08/12/2015 | Routine | |
This visit was made to conduct a follow-up inspection. The 1 door low boy refrigerator has been repaired and ambient temp. was 42.2F. The 1 door refrigerator on the cook line was taken out of service and was empty at time of inspection. Facility has ordered a new unit to replace the broken one.
No violation noted during this evaluation. | 05/04/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: pork, spinach/vegetable mix, hot dogs, tamal, enchilada (foods stored in 1 door upright refrigerator, left of grill. Some items were moved from the walk in at 9 am and placed in this unit, other items that were in 1 door unit overnight were discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Cook-Chill & Sous Vide without Variance/Temperature Verification and Labeling (corrected on site)
Observation: Tortilla soup that was packaged in house on 4/27 was logged as being over 41F after 6 hours (Facility must follow their HACCP plan and closely monitor their cooling procedure. Food handlers and managers must take corrective action and discard foods that have not met the proper cooling criteria)
Correction: Facility must cool vacuum packaged foods as specified under 3-501.14 (Time/temperature control for safety foods (TCS) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station near the ice machine is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine in bar 3 compartment sink at 200 ppm, corrected to 50 ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces (keep at 50-100 ppm)
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04/29/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Walk in door has been repaired and ambient temperature has been corrected. Plumbing at 3 compartment sink was also repaired along with 1 door refri. unit. All Reduced Oxygen Packaging (ROP) foods were properly dated today and temperature logs for the past 3 days were reviewed and found to be satisfactory. Please continue to review/ train all staff doing ROP.
No violation noted during this evaluation. | 02/02/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed 2 employees who did not use paper towel to turn off faucet,
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice, ranchero sauce
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the staff bathroom near office is blocked, preventing access by employees for easy handwashing (sani bucket inside sink)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (staff bathroom near office)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: quat in sani buckets (3) and bleach in bar sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (quat over 500ppm, bleach over 100ppm)
Correction: Utilize only bleach/quat that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
- Critical: Conformance with Approved Procedures
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver (date/time stickers placed on bags are melting making dating of items obsolete)
Correction: As part of you HACCP plan cooling temperatures for ROP packages must be closely monitored and properly recorded. Packages must also be properly labeled and dated. Obtain new labels or implement a different method for dating packages (REPEAT). Ticket issued, see comments.
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01/29/2015 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager was not aware of exclusion principles for the BIG 5 illnesses (employee health poster and process tree were reviewed)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: ranchero sauce (2 packages) all discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: placing very hot food in walk in with lid on (over 165F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chopped lettuce, pico, chopped tomatoes (on cook line)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (more ice was added to unit to submerge food pans completely in ice)
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the expo line & prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the to go storage alcove are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper towels at bar sink) corrected
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Conformance with Approved Procedures (corrected on site)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver (temperature log for ROP products was not filled in & temperatures were being filled in after the fact)
Correction: As part of your HACCP plan cooling temperatures for ROP packages must be closely monitored and properly recorded. ROP packages that were out of temperature after 2 hours were discarded.
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10/22/2014 | Routine | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: ranchero sauce (prepared yesterday) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chili meat sauce 1 package (corrected at time)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine over 100 ppm, 3 compartment sink at bar)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces (keep chlorine bewteen 50-100 ppm)
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07/25/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. No violations were noted today
Note: Although it was not observed during inspection bartender stated that fruits at the bar is handled with bare hands. Management was reminded that no bare hand contact is allowed with ready to eat foods. Fruits served at the bar and servers stations must be washed prior to cutting, handled with gloves and served onto drinks using some sort of utensil.
--- Great hansdwashing procedure exhibited by employees.
No violation noted during this evaluation. | 04/15/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was made on 2/18/14 regarding a patron becoming ill after eating guacamole, chille rellenos, beef enchiladas and beef tacos. Cold holding (and cooling) and hot holding temperatures were taken for all the ingredients used in these food items and are listed above.
- Dishmachine was working properly.
- Reviewed handwashing procedure with person handling dishes and reminded them to change gloves and wash hands between handling soiled and clean dishes.
- Observed servers' handwashing procedure. Only one employee did not use proper handwashing technique of turning off faucet with paper towel. This was corrected at time of inspection.
- Management was reminded to review proper handwashing procedures with all (new) staff
- Observed other staff properly washing hands after handling soiled dishes and returning to serve
-HACCP records for 2/14/14 were incomplete and data logger information was not retrievable for these dates. Facility will fax this data once they obtain it to the main office (703) 746-4919
No violation noted during this evaluation. | 02/19/2014 | Complaint | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all reportable symptoms (new poster provided, review with all staff)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the back of prep area is being used as a dump station (beans in handsink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
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01/23/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Keep quat. in sani-buckets at correct concentration as required by supplier (corrected)
- Excellent cooling and cold holding. CFM did very well with employee health questions.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the quat solution was measured in excess of 200 ppm.
Correction: Maintain the concentration of the quat at 200 ppm.
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10/30/2013 | Routine | |
Note:
After cleaning and sanitizing, equipment and utensils shall be air-dried or a paper towel can be used to dry equipment.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the reach-in refrigerator at the bar.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain in the kitchen and bar in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/26/2013 | Routine | |
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Stacking trays of food on top of each other without protective covering.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Miscellaneous Sources of Contamination / Other Sources
Observation: No lid for ice bin at the bar and ice is unprotected.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: container lid in use is dirty.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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04/10/2013 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salsa @ 55F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Durability
Observation: The following equipment is not designed and constructed to be durable: broken/cracked containers and knobs missing on the oven.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Quat mixer at 3 compartment sink too diluted. Not 200 ppm.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
- Physical Facilities Good Repair
Observation: 2 sink stoppers missing at the 3 compartment sink. Small portable refrigeration unit holding salsa plugged into an outlet that is not working.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/11/2012 | Routine | |
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