Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice scoop with handle on ice at bar.
Correction: Keep handles out of food product.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed food on the left side of the steam table below 135F: baked beans130, bbq 130, mac/cheese 129.
Correction: Reheated. Adjust or repair unit to maintain all food at >135F.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Black garbage bag used for ice at wait station is not food grade.
Correction: Replace to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer blade in need of cleaning.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: fryer sides, fan in meat walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: duct taped light fixture at grill/meat station
Correction: stained ceiling tiles and walls throughout kitchen, some broken/cracked floor tiles.
- Pests - Controlling Pests*
Observation: Flies noted throughout the kitchen.
Correction: Eliminate entry and harborage areas.
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07/16/2015 | Routine | |
Notes: Clean immediately after each use. Employee drinks (in mason jars by dishmachine) need a lid in addition to the straw. Black plastic garbage bag used as liner in drink ice bin at wait station is not food grade - use a food grade plastic only.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135F: ribs in hot well at 126F, fried chicken in hot box at 117F, pulled chicken in steam table at 120F in top portion (bottom at 140F).
Correction: Adjust units to maintain all product at >135F, stir food occasionally to distribute heat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese at prep line at 44-45F.
Correction: Keep ice level at same level as food to maintain at <41F.
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04/08/2015 | Risk Factor | |
Follow-up to check status of pests (roaches and flies). No live roach activity noted. Significant improvement with flies. Continue regular treatment by PCO.
No violation noted during this evaluation. | 12/30/2014 | Follow-up | |
Notes: Equipment at cook line needs cleaning (sides of equipment - especially fryers). Coleslaw scoops in standing water should be stored, in coleslaw, dry, or in running water. Numerous flies noted in the facility. Black garbage bag used as liner for ice bin at wait station is not food grade.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135F: smoked sausage 110-132, ribs 101-125 in hot well by grill.
Correction: Reheated. Maintain hot TCS food at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: roast beef 51F and swiss cheese 57F at line, hush puppy mix 63F.
Correction: Beef and cheese were in a pan sitting on top of ice. Surround pan with ice water to be effective in cooling (product discarded). Keep hush puppy mix in refrigerator or under time control.
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12/15/2014 | Risk Factor | |
Complaint regarding roaches "everywhere." Dead and live roaches observed during risk factor inspection (See file) at cook line and a few dead roaches at bar. PCO was in for treatment yesterday (12/14/14). PCO is in bi-monthly for treatment. Continue bi-monthly treatment until abated. Be sure to clean up dead roaches to determine if new activity is occurring.
No violation noted during this evaluation. | 12/15/2014 | Complaint | |
PCO serviced the facility on 7/20/14 and the invoice will be faxed to the Henrico Health Dept. Permit issued
No violation noted during this evaluation. | 07/24/2014 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a counter at the waitress station that is in need of scraping/painting.
Correction: Scrape/repaint the surface
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a torn gasket to the rear 2 door hot holding cabinet.
Correction: Replace the torn gasket.
- Wall and Ceiling Coverings and Coatings
Observation: Observed missing wall coving at the kitchen entrance/at tilting pot station
Correction: covered with duct tape.
- Lighting, Intensity
Observation: Observed 8 foot candles of lighting in walk-in #1 and 1/4 foot candles of lighting in walk-in #2
Correction: must have a minimum of 50 foot candles of lighting.
- Pests - Controlling Pests*
Observation: Observed large adult roaches at the waitress station.
Correction: Take preventive measures against roaches (per kitchen manager, the exterminator treats the site on Mondays). Produce an invoice at reinspection from a pesticide control company. Note: PCO treated sited on 7/7/14.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed equipment on the premises that is not being used.
Correction: Remove any equipment not being used.
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07/15/2014 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed several spray bottles in the kitchen with no identification labeling.
Correction: Supply identification labeling on all toxic items (sanitizer/degreaser per kitchen manager). Labeling was supplied.
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04/03/2014 | Risk Factor | |
- Critical: Hands - When to Wash*
Observation: Observed a male dishwasher touch soiled dishes then handle clean dishes.
Correction: Wash hands after touching soiled dishes/before touching clean dishes.
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11/14/2013 | Risk Factor | |
Items 820A2, 810, 570, 1800, 3170 were corrected. Item 3270 - contract let to repair rear screen door - corrected. Flies were reduced significantly by keeping rear door closed. Continue to work on remaining items.
No violation noted during this evaluation. | 07/30/2013 | Follow-up | |
Item 760 corrected. Continue to work on 570, 1800, 3180, 3170, 3080.
- Cooling Methods (repeated violation)
Observation: Observed roasts stacked in walk-in.
Correction: Correct by cooling roasts spaced out to facilitate cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold TCS foods held above 41 degrees. Observed both walk-in units holding food above 41 degrees. Repair company had been working on unit but were gone to get parts.
Correction: Correct by moving TCS foods to the produce refrigerator.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Pest control company fogged facility but several flies were observed.
Correction: Correct by exterminating flies. Screen door has been contracted for repair.
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07/26/2013 | Follow-up | |
Dishmachine chlorine level satisfactory. Handwashing observed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths laying on tables.
Correction: Correct by storing in sanitizer solution.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed ribs (117.8 degrees) were not heated to 165 degrees prior to placing in hot holding unit.
Correction: Correct by reheating to 165 degrees.
- Cooling Methods (corrected on site)
Observation: Observed cooked meats (cooling) were stacked.
Correction: Correct by separating and leaving loosely covered to facilitate cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS foods held above 41 degrees (salad bar and walk-in refrigerator.
Correction: Correct by moving to other refrigeration (salad bar items should be taken rapidly to salad bar after removing from refrigerator). Move TCS items from walk-in #2 to colder unit - have unit checked by refrigeration company.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean - can rack gaskets, hinges of refrigeration units, exterior of equipment, heat lamp exterior, carts, dishmachine area.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at required intensity - restrooms, walk-in box, storeroom, dishmachine exit, slicer, steam table. (Readings: walk-in 5.46, handsink 50.3, dishmachine exit 9.78, 3 compartment sink 45.6, slicer 38.76, steam table 7.9, tilt skillet 32.80)
Correction: Correct by providing light at 10 foot candles in walk-in boxes, 20 foot candles at sinks and restroom, 50 foot candles at food prep areas.
- Physical Facilities in Good Repair
Observation: Observed holes in wall (under server area, wall near door to smoker area).
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed ceiling tile not clean, floor not clean under equipment, under counter in server station.
Correction: Correct by cleaning.
- Critical: Pests-Controlling Pests*
Observation: Observed flies in serve station area, dishmachine area.
Correction: Correct by eliminating flies. Keep doors closed - do not prop doors open during deliveries. PCO was on premises yesterday - exterior has fly bait. Several flies killed with swatter. Clean and sanitize surfaces after killing flies.
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07/23/2013 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Observed 2 leaking cans of blueberries on the rear can rack.
Correction: Do not use these foods for sale/consumption. Manager opted to discard cans.
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04/17/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the temperature taken of the ham in the walk-in vault registered 44 degrees, should be 41 degrees or below (per the kitchen manager, this food product has been in the unit overnight).
Correction: Cold foods must be maintained at 41 degrees or below. Recommendation: do not use this food for sale/consumption. Monitor temperature of foods in this unit/refrigeration unit. Corrected - manager opted to discard.
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01/03/2013 | Risk Factor | |
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