Inspection conducted with certified food manager. Application to be sent in with $40 permit fee for permit renewal. Informed by cfm that hood system was last cleaned by Tidewater Pressure Washing LLC. Informed manager that a sticker with hood service dates to be posted on hood system by servicer.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperaure measuring device located in Reach-in for sauces and Salad unit in kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed three compartment sink (rinse compartment) leaking. Door on keg unit behind bar broken.
Correction: Repair the three compartment sink and door on kef unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the three compartment sink and door on keg unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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02/04/2016 | Routine | |
Check grey fire extinguisher tag in kitchen (2014 sticker attached to extinguisher).
- Temperature Measuring Devices
Observation: Thermometer missing inside reach-in (sauces) cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Keg box door in disrepair. Excess liquid observed in bottom of unit.
Hand sink hot water nozzle not working.
Correction: Repair the keg box door and hand sink hot water nozzle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the keg box door and hand sink hot water nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/05/2015 | Routine | |
Spoke with manager concerning items to be addressed. Informed by manager that he would be getting another type stopper for sanitizing compartment at three compartment sink to ensure water is secure in sink. Newly hired staff that are not certified food managers to take food handler course. Copy of food temperature log, dishwasher log, Form 1B, food handler and certified food manager class schedule left with manager.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution at three compartment sink.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach-in unit and keg unit at bar was observed in a state of disrepair and damaged. Excess water/liquid observed in bottom of keg unit and door on unit in disrepair.
Correction: Repair the reach-ins to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach-ins, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the reach-in units at bar and salad unit were damaged/torn.
Correction: Repair or replace the reach-ins door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Light bulb out under back hood system and light fixture/ lighting near dishwasher not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Tile located at back exit door is not maintained in good repair. Tile is stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals (spray bottles) must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment daily (at least three times a day) for all refigeration units.
Correction: Maintain accurate temperature logs.
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07/30/2015 | Routine | |
| No violation noted during this evaluation. | 04/20/2015 | Routine | |
Additional certified food manager, Tucker S. Booth certificate expires 9/11/2019. Facility recommended for permit. Food permit and copy of application issued to manager.
- Equipment - Good Repair and Proper Adjustment
Observation: Keg cooler door in need of repair. Excess liquid observed inside unit.
Correction: Repair the keg cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the keg cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Openings observed in wall near ice machine in wait station area. Opening observed in stained ceiling tile near exit door in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair opening and ceiling tile near exit door in kitchen.
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01/14/2015 | Routine | |
Manager waiting for certificate to be mailed. Manager took food manager class this month.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located in prep unit #2 is broken.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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09/17/2014 | Routine | |
Manager still need to sign up for next manager's class which is in August. Additional person to also sign up for Manager's class scheduled for next month. Viewed food handler cards. One food service employee to retake food handler class to receive a valid food handler card. Manager stated that hood system scheduled for cleaning with Tidewater Pressure Washing on Sunday, 7-27-14. Maintenance on site making repairs. Vents to be cleaned today. Temperature logs are now being monitored and recorded on log sheets. Informed manager to keep temp log sheets once completed for the month in file.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: One employee food handler card is not valid. Food service employee took wrong food handler class.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Ventilation Hood Systems; Filters (repeated violation)
Observation: Hood system due for cleaning per sticker posted on hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood system and have servicer post a current sticker on hood system with service dates.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vents in need of cleaning due to dust buildup.
Correction: Clean ceiling vents.
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07/15/2014 | Follow-up | |
Viewed the cook food handler card which is current. Spoke with certified food manager over the phone upon my arrival for reinspection. Manager picking up supplies. Manager ordered handwashing signs. Informed manager to sign up for August manager's class. A copy of food handler class schedule given to bartender. Test strips were located at dishwashing machine.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Viewed one employee food handler card. Some employees working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Ventilation Hood Systems; Filters (repeated violation)
Observation: Hood system due for cleaning per sticker posted on hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood system and have servicer post a current sticker on hood system with service dates.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Opening observed at bottom of back exit door. Hole and moldy/stained ceiling tile observed at exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vents in need of cleaning due to dust buildup.
Correction: Clean ceiling vents.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/08/2014 | Follow-up | |
Bar True 2 door fridges registered at 30 and 37 degrees. Three compartment sink sanitizer registered for 1st check between 100-150ppm and 2nd check at 50ppm. True 3 door fridge (beer,juice.fruit) registered at 41 degrees.
- Critical: Demonstration of Knowledge*
Observation: Viewed some staff food service cards. Some employees working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Ice scroop improperly stored at fountain drink machine.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Ventilation Hood Systems; Filters
Observation: Hood system due for cleaning per sticker posted on hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood system and have servicer post a current sticker on hood system with service dates.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Bucket of wiping cloth sanitizer registering at improper concentration.
Correction: Adjust wiping cloth sanitizer to register at proper concentration.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Handsink leaking at splash guard.
Correction: Repair the leak to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the leak, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Opening observed at bottom of back exit door. Hole and moldy/stained ceiling tile observed at exit door.
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: Ceiling vents in need of cleaning due to dust buildup.
Correction: Clean ceiling vents.
- Conformance with Approved Procedures (corrected on site)
Observation: Improper/outdated temperature logs posted at units.
Correction: Maintain accurate temperature logs.
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06/19/2014 | Routine | |
Informed staff to post original permit where it is visible. Sanitizer was adjusted during inspection. Some staff to sign up for next food manager's class.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Bucket of bleach sanitizer registered above the proper conentration level.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Adjust the bucket of bleach sanitizer to register at the proper concentration level of 50ppm.
- Equipment and Utensils, Air-Drying Required
Observation: Glasses at bar and containers in kitchen on shelf were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Openings observed in wall behind blue shelf in kitchen.
Openings observed in women's restroom.
Stained tile with opening observed at back exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair all openings in wall in kitchen and women's restroom.
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02/26/2014 | Routine | |
All electrical outlets need to be appropriately covered.
All hand sinks need to be properly equipped with paper towels and soap.
No TCS food is to be kept in the beer boxes unless they are maintained at 41F or below.
Sanitizer tested at 100 PPM Chlorine in dishwasher.
Recommended for permit.
No violation noted during this evaluation. | 01/21/2014 | Pre-Opening | |
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