- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods in the reach-in refrigerator were observed at temperatures above the regulatory maximum temperature for these foods.
Correction: The thermostat in this unit was adjusted to increase the cooling capacity.
- Equipment - Good Repair and Proper Adjustment
Observation: A large puddle of condensate was observed in the bottom of the 3 door Beverage Air make unit.
Correction: Equipment shall be maintained in a state of good repair.
- Hand Drying Provision
Observation: Hand drying provisions are not provided at the bar hand sink, nor the kitchen hand sink.
Correction: Hand drying provisions must be maintained at all hand sinks in a food facility.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical facilities is not maintained in good repair. Trim is missing from numerous places throughout the kitchen, (door molding, baseboard and corner molding). Numerous floor tiles are missing, and plaster damage and unfinished wood was observed on the ceiling above the reach-in refrigerator.
Correction: The physical facilities must be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Most of the kitchen ceiling area was observed in a very soiled condition, excessive black tile adhesive is smeared on many floor tiles creating a condition that renders these areas to be non-cleanable, and the exhaust fan grill was observed covered with a heavy accumulation of dust and grime.
Correction: The physical facilities must be cleaned as often as necessary and at a frequency that maintains cleanliness.
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10/08/2015 | Routine | |
Discussed observations and inspection report with the person in charge
Proper separation of foods in walk in cooler
Proper hand washing with frequent change of food gloves observed
Date marking noted
Cold and hot holding foods within required limits
NOTE: Remember to date mark all foods when breaking the hermetic seal of a food container or if foods are not consumed within 24 hours
- Plumbing System Maintained in Good Repair
Observation: faucet at kitchen hand sink observed in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/13/2014 | Routine | |
At time of inspection observed proper date marking procesures
Remember to:
1. Date mark foods at time of preparation
2. When breaking the hermetic seal of a food container/package
3. If foods are cot consumed with in 24 hours
Thank you for your cooperation
No violation noted during this evaluation. | 06/03/2014 | Follow-up | |
Discussed observations and inspection report with the person in charge
Use of food gloves with frequent change of gloves observed
Proper hand washing procedures noted
Clean food contact surfaces with regular cleaning there of noted
pH sanitizer test kit observed
NOTE: Remember to date mark all foods (provided hand out)
Wash hands regularly under warm water at or above 100F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Not all prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
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05/21/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Use of food gloves with frequent change of gloves observed
Proper hand washing procedures noted
Clean food contact surfaces with regular cleaning there of noted
pH sanitizer test kit observed
NOTE: Remember to date mark all foods (provided hand out)
Wash hands regularly under warm water at or above 100F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Not all prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
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05/21/2014 | Risk Factor | |
Majority of violations noted as having been corrected. Thank you for your cooperation and timely response
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/04/2014 | Follow-up | |
Discussed observations and inspection report with the person in charge
Please ensure critical violation are corrected by 4 Feb 2014
pH sanitizer 200-400ppm
Foods in refrigeration holding within required limits
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Grill duct on floor and ceiling duct by ovenobserved missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Linoleum tiles on flloor by prep unit observed missing
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01/30/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Please ensure critical violation are corrected by 4 Feb 2014
pH sanitizer 200-400ppm
Foods in refrigeration holding within required limits
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Grill duct on floor and ceiling duct by ovenobserved missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Linoleum tiles on flloor by prep unit observed missing
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01/30/2014 | Routine | |
Majority of violations noted as having been corrected. Thank you for your cooperation and timely response
No violation noted during this evaluation. | 10/30/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge.
Critical violations need to be corrected within 24 hours,
Use of food gloves with proper hand washing observed
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints a beard net is required per regulqtion.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. - walk in cooler;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling*
Observation: Soup in walk in coler noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food mixer/slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Foods in walk in cooler were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility not maintained in good repair - Grill on floor ventlation observed missing / cover for electrical outlet by back door observed missing / linoleum tiles on kitchen floor observed broken/missing
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: Walls in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/29/2013 | Routine | |
Discussed observations and inspection report with the person in charge. The majority of violations were corrected at the time of inspection
Use of food gloves noted
Clean food contact surfaces observed
Good date marking practices and good separation of foods in refrigeration units noted
Hair restraints and pH sanitizer tes kit (QAK QR 400ppm) noted
NOTE: Remember to change food gloves more frequently so as to prevent cross contamination. Discussed need to have a sanitizer buck available at all time and wash, rinse, sanitize and let air dry so as to prevent the formation of a microbe biofilm on food contact surfaces. Also discussed implementation of a temperature log for refrigeration units
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used. Cloths obsered not being in sanitizer bucket
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Floor tiles under food prep area and cover to elecrical outlets observed missing and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/27/2013 | Routine | |
Previous violations noted as having been corrected - food separation in walk-in cooler/prevetion of cross contamination of foods, cleaned microwave oven and use of hair restraints observed
Remember to always wear hair restraints and food gloves during food preparation to prevent cross contamination from hand to food source when dealing with potentially hazardous foods and to continue to separate foods in the walk-in coooler to prevent cross contamination of foods
Thank you for your cooperation and timely response
No violation noted during this evaluation. | 03/29/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen appeared clean
Use of food gloves, santizer test kit and date marking observed
Refrigeration units, cold and hot holding foods withuin required limits
NOTE: :Please remember and ensure the following
1: When cooling foods cool foods from 135F to 70F within 2 hours and from 70F to 41F within four hours for a total of 6 hours. Do not cover foods until 41F temp is reached
2. Remember to date mark foods whenm the hermetic seal fod food package is broken or if foods are not consumed within 24 hours
3. Remember to wear hair restraints during food preparation
4. Separate foods in the refrigeration/walk-in cooler unit to prevent cross contamination (provided pictoral hand out op proper sepation)
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
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03/22/2013 | Routine | |
No violations noted at time of inspection. Facility within compliance. Clean food contact surfaces. Refrigeration units, cold and hot foods within require limits. Use of food gloves, hair resraints and date marking noted.
NOTE: Remember to date mark foods once the hermatic seal of the food broduct is brocken or if foods are not consumed within 24 hours
No violation noted during this evaluation. | 12/20/2012 | Risk Factor | |
No violations noted nor was there any food prep at time of inspection. Facility kitchen appeared clean and in overall VDH compliance.. Food contact surfaces clean. Refrigeration unit, cold and hot holding foods well within required range. Food gloves and sanitizer test kit noted. Hand sink clean and accessible. Date marking observed. Facility currently is undergoing face life..
No violation noted during this evaluation. | 12/01/2011 | Risk Factor Assessment | |
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