- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for mussels when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
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03/18/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa, guacomole at prep cooler in the kitchen cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean silverware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/24/2015 | Routine | |
All violations corrected or discussed for correction during the inspection. Provided fact sheets on the Big 5 foodborne diseases and the decision tree for exclusion and restriction of ill employees.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employee drinks must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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: Cooling* (corrected on site)
Observation: Roasted corn 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.
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02/06/2015 | Routine | |
Maintain the corrected items as corrected. Correct item 440 today and 930 as noted.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Shellfish tags are not marked with the date of last sale or service.
Correction: Record the date of last sale or service on each tag prior to retaining for 90 days from the recorded date in chronological order.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Disclosure not intact on the menu (one item).
Correction: Post the disclosure in conjunction with all items served raw/undercooked. Note: PIC indicated that the corrected menus have been ordered and should arrive in about two weeks.
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09/11/2014 | Follow-up | |
Correct the remaining items within 24 hours, maintain the corrected items as corrected. Overall clean facility -> please work with staff to monitor temperatures more.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Shellfish tags are not marked with the date of last sale or service.
Correction: Record the date of last sale or service on each tag prior to retaining for 90 days from the recorded date in chronological order.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Cooling*
Observation: Improperly cooled food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the mac & cheese should have been previously discarded.
Correction: Promptly discard foods that have reached the end of the seven day holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Disclosure not intact on the menu (one item).
Correction: Post the disclosure in conjunction with all items served raw/undercooked.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure during the sanitizing rinse was observed at 38 psi.
Correction: Adjust to provide 20 +/- 5 psi during the sanitizing rinse.
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09/04/2014 | Risk Factor | |
Routine inspection conducted along with Risk Assessment of Shellstock receipt. No outstanding risks associated with the current facility processes for shellstock receipt.
No violation noted during this evaluation. | 06/21/2013 | Routine | |
All equipment installed and operational. Cleared to open on 1/21/2013 for soft opening.
No violation noted during this evaluation. | 01/14/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ford's Fish Shack- South Riding, 25031 Riding Plaza #150, South Riding, VA 20152 »