I found only one container of mac and cheese that was outdated. Ensure someone is overseeing the shelf life of food. Only 7 days are allowed. Remember the day of prep or opening counts as day one. Worker discarded the product. Navy beans were found in a tall plastic container inside the freezer. I was told a frozen wand was used but melted. I explained that the wand should only be placed in the food once it reaches 135 F. Beans were divided into 2 metal containers and returned to freezer. Once the beans reach 41 F you may put them back into a plastic container for storage. Kitchen appeared to be organized today.
- Critical: Hands - When to Wash*
Observation: Observed server arrive to work and begin without washing hands. Observed cook begin to work without washing hands, gloves were put on.
Correction: Gloves are in addition to proper handwashing. Waitstaff to properly wash hands before working. Manager to stress this with all staff. Hand sanitizer is NOT to be used as a replacement for handwashing.
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03/30/2016 | Risk Factor | |
Most foods were found dated. A package of ham and corned beef were not dated. Keep ice level high on liquid egg container. Bacon must be crisply cooked in order to be kept at room temperature. Be sure the fat is crispy. It appears reheating is being done well.
- Critical: Cooling* (corrected on site)
Observation: Chipped beef made yesterday found at 64 F in Walk In.
Correction: Insufficient cooling was conducted. Stir while using ice bath. Use your thermometer to ensure it is being cooled properly. Product was discarded.
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11/24/2015 | Risk Factor | |
Mop sink has been installed outside. You may want to cover sink to keep rain water from entering sanitary sewer. Workers in kitchen did a better job of dating, cleaning and reheating today. Dishroom was very clean. Good job. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above RTE foods in reach in.
Correction: Store below RTE foods.
- Cooling Methods (repeated violation)
Observation: 1.Found meat loaf at 62 F inside freezer but it was tightly covered with other food stacked on top. 2. Chili found inside two plastic containers inside freezer.
Correction: 1. Do not stack food on top of cooling foods and uncover during the cooling process or place holes in plastic wrap to allow heat to escape. 2. Workers to know how long cooling chili takes. Stirring is important during the cooling process.
- 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: fryer cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in dish room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/15/2015 | Routine | |
Insufficient refrigeration space for cooling. No freezer available. You must provide a freezer or reduce items on menu. You do not have capability of cooling all of your food items. It appears that reheating was done better today. Note: Meat loaves just cooked today were found on a wrapped tray on counter. This is a special. I recommend you cook and hold hot at 135 F or higher. Meat loaves were placed into oven. Permit expires 7/31/15. Mop sink to be installed as promised a year ago upon opening restaurant. Food temp issues to be resolved.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Coffee cup found without straw. Cup in kitchen found without lid.
Correction: Both were corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Blood found on package of cooked corned beef slices and on top of deli/meat cheese combos inside small make table. It appears raw steak had been placed over these foods in reach in.
Correction: Worker cleaned off blood.
- Critical: Cooling* (corrected on site)
Observation: 1. Dumplings found in walk in inside deep plastic container at 115 F. 2. Vegetable soup at 125 F on partial ice bath. 3. Mac and cheese 125-143 F found on partial ice bath. 4. Individual mac and cheese dishes found at 57 F
Correction: All foods were placed into larger containers to surround pan of food. 4. These were also placed onto ice to chill quicker.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage on grill at 129.5F.
Correction: Maintain at 135 F or higher. Lid placed on pan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese slices at 51 F. Found on top of other pans inside make table. This is not a good practice.
Correction: Cheese placed inside lower unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on cabbage, gravies.
Correction: Worker placed appropriate dates on foods.
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03/30/2015 | Risk Factor | |
Follow up to check on walk in temperatures. Temperature appears to be adequate. Remember to keep ice level equal to food level during the cooling process and continually stir. ( Gravy 99 F and black bean soup 83 F found in walk in where ice had melted).
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The front staff found eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cheese and buns.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/22/2014 | Follow-up | |
Follow up on walk in temperature. Unit was serviced. It appears unit is still struggling to maintain 41 F. It ranges from 38 F to 42 F consistently all day long. It does not hold long enough at the colder temperature. Have it checked again. I found sausage and potato soup at 126 F. It was covered and stacked in plastic tub. this is a very poor practice. Remove soup and cool to 41 F rapidly. check temperature with thermometer. Soup was placed in ice bath--make an ice/water slurry and stir soup occasionally. Note: open personal drink found on cart in beverage area. Lid and straw are required.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The front staff found eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cheese and buns.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/12/2014 | Follow-up | |
Permit was not posted. Post in public view. Post a NO SMOKING sign. Data log tag was placed in walk in. Unit was running high. Discussed used breading procedure. Once used it is to be sifted every four hours or discarded or keep breading in refrigerator. Chicken livers were thawing in standing water. Thaw inside refrigerator or under cold running water. Dishwasher to be cognizant of when to wash his hands after putting in dirty dishes into the machine prior to handling the sanitized ones. Cooks to be careful about cracking raw eggs and proceeding with other duties. Cross contamination is an issue. Provide thermometer for beer box that is storing milk. Label bar salt. Be sure to date uncut bulk ham upon opening. Provide QT-10 test strips for tablets. Corn was found at 77 F in a covered dish in walk in. Cool promptly. I recommend heating only what you need. I also recommend prechilling cans of tuna and salmon prior to prepping mixes. Cool hard boiled eggs in ice and water mixture. Items from previous inspection have not been resolved. Owner stated plumber did not show up. He is trying to have plumbing issues done as soon as he can.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The front staff found eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cheese and buns.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meat loaf and pinto beans were not reheated to 165 F prior to placing on steam table.
Correction: Food was reheated in microwave.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1.Cheese at 54 F in prep unit found placed on top of other food. 2.Butter found at room temperature in kitchen and in wait area. 3.Walk in has increased temps. Ham 45.1, meat loaaf 45, potatoes in water 45.8.
Correction: 1.Make table to be used as intended. Cheese was relocated. 2.Butter is a TCS food that is to remain at 41 F or below. 3. A data log tag was placed into walk in and owner called service tech. I will come by tomorrow to ensure correction.
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12/11/2014 | Risk Factor | |
An existing 3 part sink is used as the food prep sink. This sink had a direct drain to the sewage line. PIC is protecting the foods washed in the sink by placing the foods being washed into a colander and keeping the drain line for the sink open.
- Cooling Methods (corrected on site)
Observation: Rotisserie chicken cooked today is 100°F in covered containers stack on top of each other.
Correction: Cool TCS foods rapidly by putting hot food in uncovered (or loosely covered) containers. Avoid stacking hot foods. Allow good air flow around foods you are trying to cool. Use thermometer to monitor cooling temps.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation build up inside prep refrigerator.
Correction: Repair drain so condensation does not build up inside the refrigerator.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: The faucet at the back door that hose a hose connected to it does not have a back flow prevention device on it. Install backflow prevention devise or disconnect hose.
Correction: Hose was disconnected.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash sink in dishwash room.
Correction: Install an additional handwash sink in dish room to allow convenient use by food workers. Owner is working with a plumber to install a handwash sink in the dish room. This should be resolved by the next inspection. Dishwash employee is using the handsink on the other side of the kitchen until the new sink is installed.
- Toilet Rooms - Enclosed
Observation: Women's rest room door is not self-closing.
Correction: Provide a door closing device on the rest room door.
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07/28/2014 | Routine | |
Discussed employee health requirements - PIC to discuss requirements with all employees prior to starting work. PIC to properly train all employees in the food safety requirements of performing their jobs prior to them beginning work.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the front counter is not corrosion resistant, nonabsorbent, and/or smooth. Raw wood is not finished.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Finish raw wood to meet the cleanablity requirements.
- Equipment - Good Repair and Proper Adjustment
Observation: Drawer unit is rusted and not easily cleanable.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. PIC plans to remove the drawer unit.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory in dishwash room.
Correction: Install a handwash lavatory in dish room to allow convenient use by workers.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the 3-vat sink and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment. PIC states that this sink was intended to be used as a prewash sink with all wares getting rewashed in the dishmachine after prewash in the 3 part sink. With the absence of a prep sink and the requirement to wash produce before use, you will need to use one complartment of the 3 part sink as a prep sink. To minimize the risk from potential backflow into the sink always use a collander and running water to wash produce - avoid allowing standing water in the sink.
- Toilet Room Receptacle Covered
Observation: No covered waste container in the ladies restroom.
Correction: Provide a covered container in the ladies restroom.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture behind grill and fryer is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Plans - Facility Operating Plans
Observation: Properly prepared plans and specifications not submitted for review and approval.
Correction: Properly prepared plans and specification must be submitted before 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. This facility has been closed for 6 months while improvements were made. Improvements that were made were necessary but did not completely address all of the requirements. Deficiencies that would have been required had plans been submitted for review must be addressed by submitting a plan of action to bring the facility into compliance with the current regulations. See 2250 and 2280.
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06/30/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Eat 33, 6901 Staples Mill Road, Henrico, VA 23228 »