George's Steak House, 1260 Holland Rd., Suffolk, VA 23434 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: George's Steak House
Address: 1260 Holland Rd., Suffolk, VA 23434
Type: Full Service Restaurant
Phone: 757 934-1726
Total inspections: 8
Last inspection: 03/17/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/17/2016	Routine
Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed soil and debris under euqipment, dust on a/c returns and a sticky residue inside bar reach in. Correction: Clean the items in question as often as necessary to preclude buildup of food debris to eliminate the possibility of pests and harborage conditions.	10/23/2015	Routine
NOTES: - Some cleaning is needed under the grill and oven area. - Three employees are without food handler cards. All other employees are up-to-date. Good job! - Reviewed Employee Health. Hair Restraints - Effectiveness 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 Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory at the bar. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	06/10/2015	Routine
No violation noted during this evaluation.	02/09/2015	Risk Factor
NOTES: - Observed proper thawing of shrimp during inspection. - Proper cooling observed of sliced beef tips. Temped at 80 degree F one hour after cooking. Observed cooling in RIR uncovered. Good job! - Deep cleaning needed in the kitchen. - Observed proper food storage in the walk-in refrigerator. - Cutting boards are in wonderful condition. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. Handwashing Cleanser - Availability (repeated violation) Observation: Soap was not provided at the hand washing lavatory near the grill/oven area. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.	11/10/2014	Routine
NOTES: - Good hand washing observed during inspection. - Ice machine in kitchen area in need of cleaning. Ice machine noted to be cleaned that evening after dinner service and kitchen is closed. - Observed proper cooling technique of prepared meat sauce in walk-in refrigerator. - Discussed time used as a public health control for prep unit used without cover during busy lunch times. Per PIC unit is not without cover for longer than two hours. Cover is cleaned and sanitized prior to replacement on prep unit. - Proper glove use observed. - Discussed employee health with PIC. Gave employee health flyer and the end of the inspection. - Reviewed current employees food handler's cards with PIC. Ensure that all employees stay up-to-date with food handler's card per City of Suffolk Ordinance. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Ice scoop found on top of ice machine during inspection. 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. Temperature Measuring Devices (corrected on site) Observation: The temperature measuring device in all cold-holding units was not properly located in the coldest part of the unit. Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory at the bar sink. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors and under units and grill area noted in need of cleaning. Correction: All floors 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.	06/17/2014	Routine
All employees are up to date on food cards, manager is aware and knowledgeable on employee health policy. It was noted that behind and under the grill and grill hood are in need of some cleaning. No violation noted during this evaluation.	02/24/2014	Risk Factor
Proper cooling techniques such as ice bath, ice paddles, and shallow pans were discussed with management. A large batch of Meat sauce had been improperly cooled resulting in improper cold holding temperature. Manager voluntarily discarded the batch of meat sauce that was temperature abused. Proper training of staff for knowledge in temperature requirements was also discussed Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: meat sauce cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	04/23/2013	Risk Factor

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