There is a gas leak on the walk-in box.Service contractor, TECH 24 is on premises during inspection. Pest control operator, Landmark has set up annual contract according to PIC and will begin extermination on Wednesday. There has been removal of personal belongings and unnecessary equipment in the basement. Bayonet thermometer was purchased during inspection. Hose under pressure was removed from mop sink.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.There is food stored under sewer lines in the basement. There is improper storage of food equipment on the floor in the kitchen and in the walk-in box. Food is stored under a ceiling exposed to the outside elements.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in the walk-in box are held in cold holding at improper temperatures. Right side sandwich unit is not in use.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in danger zone for 4 hours or more.Repair or replace both units.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several refrigeration uints..
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:grills oven,fryer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:walk-in box and reach-in box shelves
Correction: undercounters and storage shelves,bar storage equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: There are food equipment and single service items stored under sewer lines in basement.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Toilet in men’s room is not maintained in good repair. Plumbing appears to be leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: There are service lines and pipes running inside facility kitchen which should be enclosed between plaster/sheet rock and framing.
Correction: Relocate or cover utility exposed utility linec.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Rear door is not tight-fitting
Correction: no self-closure. There are many holes in foundation and walls allowing insect & rodent access.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier (repeated violation)
Observation: Exterior walls of the food establishment are not protecting the establishment from the weather or insect/rodent access.There are holes in foundation and exterior walls allowing insect/ rodent access..
Correction: Repair perimeter walls and roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and food from the weather, windblown dirt and debris, and flying insects.
- Lighting, Intensity (repeated violation)
Observation: There is insufficient lighting in the storage room where hot water heater is installed.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceilings in kitchen, dry goods room, and basement storage areas are damaged from previous roof leaks and are not maintained in good repair. There is evidence of water leaks on ceiling surfaces . Rafters are exposed in kitchen and basement. Ceiling is chipping paint. It is not smooth and easily cleanable.
Floors in kitchen, stairwell, basement and bare areas are not smooth, easily cleanable, and non-absorbent
Correction: concrete pebbling has occurred and floors are chipping. Flooring is missing in men’s restroom and concrete is not sealed
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There is a dusty debris on exposed utility lines and pipes in kitchen. Floors, walls, and ceilings are not clean throughout facility. Toilets in men’s and women’s rooms are not clean. Stairs are soiled.
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: Pests-Controlling Pests* (repeated violation)
Observation: Evidence of roaches.Observed methods are not being used to control pests. No extermination records are avaiable.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.One refrigerator in kitchen, one refrigerator in bar area, 2 ice machines are not operational. One refrigerator that is not operational in the kitchen is used for storage. There is an accumulation of personal belongings and unused restaurant equipment in basement area that could serve as pest harborage areas. There is litter throughout facility in kitchen , vestibules, and basement.
Premises has accumulation of litter inside facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.Maintain the interior premise free of litter.
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03/31/2016 | Follow-up | |
All identified PICs do no appear to demonstrate knowledge of food safety. Food Operators Guide and VDH Guideline for Employee Health was provided. Outstanding Risk factor and GRP violations require correction as soon as possible.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Lettuce was not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.There is food stored under sewer lines in the basement. There is improper storage of food equipment on the floor in the kitchen and in the walk-in box. Food is stored under a ceiling exposed to the outside elements.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in the walk-in box and in the right side sandwich unit are held in cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in danger zone for 4 hours or more.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigeration uints..
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:grills oven,fryer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:walk-in box and reach-in box shelves
Correction: undercounters and storage shelves,bar storage equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: There are food equipment and single service items stored under sewer lines in basement.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin and there is no BFP device..
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Toilet in men’s room is not maintained in good repair. Plumbing appears to be leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: There are service lines and pipes running inside facility kitchen which should be enclosed between plaster/sheet rock and framing.
Correction: Relocate or cover utility exposed utility linec.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Rear door is not tight-fitting
Correction: no self-closure. There are many holes in foundation and walls allowing insect & rodent access.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from the weather or insect/rodent access.There are holes in foundation and exterior walls allowing insect/ rodent access..
Correction: Repair perimeter walls and roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and food from the weather, windblown dirt and debris, and flying insects.
- Lighting, Intensity
Observation: There is insufficient lighting in the storage room where hot water heater is installed.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceilings in kitchen, dry goods room, and basement storage areas are damaged from previous roof leaks and are not maintained in good repair. There is evidence of water leaks on ceiling surfaces . Rafters are exposed in kitchen and basement. Ceiling is chipping paint. It is not smooth and easily cleanable.
Floors in kitchen, stairwell, basement and bare areas are not smooth, easily cleanable, and non-absorbent
Correction: concrete pebbling has occurred and floors are chipping. Flooring is missing in men’s restroom and concrete is not sealed
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There is a dusty debris on exposed utility lines and pipes in kitchen. Floors, walls, and ceilings are not clean throughout facility. Toilets in men’s and women’s rooms are not clean. Stairs are soiled.
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: Pests-Controlling Pests*
Observation: Evidence of roaches.Observed methods are not being used to control pests. No extermination records are avaiable.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.One refrigerator in kitchen, one refrigerator in bar area, 2 ice machines are not operational. One refrigerator that is not operational in the kitchen is used for storage. There is an accumulation of personal belongings and unused restaurant equipment in basement area that could serve as pest harborage areas. There is litter throughout facility in kitchen , vestibules, and basement.
Premises has accumulation of litter inside facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.Maintain the interior premise free of litter.
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03/30/2016 | Routine | |
Glen Gormley was on premises.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location(under sewer lines) where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves,walk-in bx shelves,reach-in box shelves,undercounters,carts dish machine areapiping on walls and ceilings.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in kitchen and basement obstruct or prevent cleaning of floors, walls and ceiling.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs over chest freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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: Walls, floors and ceilings in kitchen and basement are not maintained in good repair
Correction: water damaged,not smooth and easily cleanable. Sheet rock is falling into wall interiors and ceiling is falling down.Ceiling is leaking in kitchen and basement areas.Walk-in box floor is damaged. Coving is missing from wall-floor junctures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls,floors, and ceilings in the kitchen and basement are 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter in the parking lot.
Correction: Maintain the premise free of litter.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/27/2016 | Follow-up | |
Reinspection for cleanliness and construction in 30 days. Discussed cooling of chicken wings,chili,crab dip.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location(under sewer lines) where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw crab caks and tuna.
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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers,flat top grill,grill,stove
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves,walk-in bx shelves,reach-in box shelves,undercounters,carts dish machine areapiping on walls and ceilings.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe in kitchen and basement obstruct or prevent cleaning of floors, walls and ceiling.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Light Bulbs Protective Shielding
Observation: Light bulbs over chest freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the rear kitchen and bar area.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
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: Walls, floors and ceilings in kitchen and basement are not maintained in good repair'water damaged,not smooth and easily cleanable. Sheet rock is falling in to wall interiors and ceiling is falling down.Walk-in box floor is damaged.
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: Walls,floors, and ceilings in the kitchen and basement are 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter in the parking lot.
Correction: Maintain the premise free of litter.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/28/2015 | Routine | |
Shellfish tags are in chronological order but not dated with last piece used as required. Cutting boards have been replaced
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for shellstock. Tags are not dated for last piece used 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.
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10/19/2015 | Follow-up | |
Repair or replace sandwich units.Repair lighting in back of kitchen where reach-in refrigerators are located. Remove fly paper strip hanging over clean dish storage rack-corrected. A few flies and roaches were noted, Consult with an exterminator.Walls and ceilings are food splashed-clean. Repair or replace sandwich units.Spray hose has a nozzle that creates back pressure. It should be removed or provided with adequate back flow protection.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for shellstock. Tags are not dated for last piece used 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hummus(51F),pico de gallo(49F), sliced tomatoes(52F) and shredded cheese(49F) are held on top of a cold holding unit (left, 3 door sandwich unit) at improper temperatures.Corned beef(57F),pastrami(50F) ham(52F) and cheeses(49-53F) are held on top of a cold holding unit (right, 3 door sandwich unit) at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust thermostats and/or repair units.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Cutting boards are soiled. Equipment food contact surfaces of cutting boards are not observed cleaned where working with raw foods and ready-to-eat foods may result in contamination.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at two hand washing lavatories.
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
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09/29/2015 | Risk Factor | |
Relocation of TCS foods to two 2 door True refrigeration units and dedication of non-TCS foods to right 2 door True unit( that appears to be incapable of holding at 41F or below) appears to have corrected cold holding problem that was noted during previous inspection. Ground beef (48F) in refrigeration appeared to be cooling after it had been left on counter during chili preparation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two sandwich units were observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen and bar area are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in kitchen obstructs or prevents cleaning of (floor, wall, ceiling).
Correction: Relocate utility service line to allow access to walls and ceiling for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, and ceilings are not maintained in good repair.Ceilings are damaged from roof leaks and sheet rock is falling . Ceilings and walls are not smooth and easily cleanable. Floors are not smooth and easily cleanable. Walkin floor is popping up. Bar floors have exposed pebbling.Kitchen floors are exfoliating. Coving is missing between wall and floor junctures.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/11/2015 | Follow-up | |
Correct above observations as soon as possible or within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hamburgers(47F),crab dip(56F)crab cakes(48F) corned beef(47F) and turkey breast(46F) are stored in a 2 door True refrigeration unit at improper temperatures.Air temperature of the unit is 48F.
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: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the oysters and clams that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine 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
Observation: Two sandwich units were observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination
Correction: stored uder sewer lines in basement..
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law for a hose under bpressure.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen and bar area are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in kitchen obstructs or prevents cleaning of (floor, wall, ceiling).
Correction: Relocate utility service line to allow access to walls and ceiling for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear kitchen area.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, and ceilings are not maintained in good repair.Ceilings are damaged from roof leaks and sheet rock is falling . Ceilings and walls are not smooth and easily cleanable. Floors are not smooth and easily cleanable. Walkin floor is popping up. Bar floors have exposed pebbling.Kitchen floors are exfoliating. Coving is missing between wall and floor junctures.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/02/2015 | Routine | |
Complaint investigation was also conducted. New kitchen manager has been hired.No bayonet thermometer is available to monitor critical control points.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Chili(145-147F), Crab dip(83F), and marinara sauce(145F), placed on a steam table, was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
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03/03/2015 | Risk Factor | |
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipes in kitchen obstructs or prevents cleaning of walls and ceilings.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, and ceilings are not maintained in good repair.Ceilings are damaged from roof leaks and sheet rock is falling . Ceilings and walls are not smooth and easily cleanable. Floors are not smooth and easily cleanable. Walkin floor is popping up. Bar floors have exposed pebbling.Kitchen floors are exfoliating. Coving is missing between wall and floor junctures.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Outside premises has accumulation of litter.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Maintain the premise free of litter.
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02/18/2015 | Follow-up | |
Reinspection of risk factors by 2-20-2015.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Crab dip(75F) and chili(84F) are held in hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken(47F) chicken wings(49F), chicken strips(46F,48F)calamari(47F),salmon(47F) and tuna(47F) are held in cold holding, sandwich unit(40F) at improper temperatures. Ground beef(47F) are held in a 2 door True unit at improper temperatures. Eggs are held in a sandwich unit that is not operational. It is currently utilized with ice baths on top of the uint.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard TCS food in danger zone for 4 or greater hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several refrigeration units..
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:reach-in box shelves/interiors,storage shelves,undercounters,piping on exterior wall and ceilings.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the cutting boards used to prepare TCSfood items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items and food equipment are observed unprotected from contamination under sewer lines in the baesment.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and in an approved area.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipes in kitchen obstructs or prevents cleaning of walls and ceilings.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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: Walls, floors, and ceilings are not maintained in good repair.Ceilings are damaged from roof leaks and sheet rock is falling . Ceilings and walls are not smooth and easily cleanable. Floors are not smooth and easily cleanable. Walkin floor is popping up. Bar floors have exposed pebbling.Kitchen floors are exfoliating. Coving is missing between wall and floor junctures.
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: Ceilings,walls, and piping along walls and ceilings are 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Outside premises has accumulation of litter.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Maintain the premise free of litter.
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02/10/2015 | Routine | |
Notice of Violation Inspection to assess:
demonstration of knowledge-satisfactory.
employee health-satisfactory.
hand washing/hygienic practice-satisfactory.
date marking-satisfactory.
- Thawing (corrected on site)
Observation: Improper methods used to thaw tuna on a counter at room temperature.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Doulble door unit is 44F. TCS foods are stored at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/19/2014 | Follow-up | |
No bayonet thermometer is available for monitoring critical control points. Several refrigeration units do not have thermometers-provide them. Assign person in charge who are knowledgeable of food safety and employee health guidelines. Repair or replace refrigeration units that are incapable of holding TCS foods at 41F or below.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: PIC and employees are not aware of the reporting procedures concerning information about their health and activities as they relate to symptoms and diseases diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation with raw meat and handling RTE foods or after engaging in any activity which may have contaminated his/her hands. He failed to wash hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination-buns and letuce/tomato cups.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico de gallo(52F), hummus(53F), and sliced tomatoes(45F) are held in and on top of a cold holding unit at improper temperatures.Thermostat is turned down as low as it will record. Hamburgers(44-45F), corned beef (45F), raw chicken(45F), tuna(48F), and steak(47-48F) were held in a 2 door True frefrigeration unit at improper temperatures.
Correction: Tuna and steak were discarded.Relocated other TCS food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chili,crab dip, and sliced deli meats 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen.
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
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11/07/2014 | Risk Factor | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Food equipment and single service items were observed stored unprotected under sewer lines in the basement.
Correction: Store food equipment, and single service in the original protective package, in approved locations to protect from contamination until used.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in the kitchen obstructs or prevents cleaning of floor, walls and ceiling.
Correction: Relocate utility service line to allow access for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls ,floors, and ceilings are not maintained in good repair,walk-in box floor is popping upand damaged. Kitchen floors and bar floors are pebbled. Wood floor coving in dining room is not sealed.
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: Walls, floors are noted in need of cleaning. Rest room toilets and hand sinks are not clean.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.Rest rooms should be cleaned as needed. 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.
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09/17/2014 | Follow-up | |
Basement has been cleaned and significant restaurant equipment removed. Personal items are stored here.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Chili (83-100F) was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled eggs(60F), sliced tomatoes(59F) and asiago chhese(59F) are held in a cold holding unit 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chili,crab dip, andpasta in the refrigeration unit are 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.
- Cooling, Heating, and Holding Capacities
Observation: Sandwich refrigeration unit does not appear to be capable of holding TCS foods at 41F or below.
Correction: Provide additional refrigeration necessary to maintain food items at 41f or below OR dedicated the unit to non-TCS foods only. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill,fryers
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:reach-in boxes,piping along walls
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the food equipment were not observed sanitized, because the dish machine is not dispensing at least 50 ppm of chlorine sanitizer.
Correction: Go to a manual dish washing operation. 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food equipment and single service items were observed stored unprotected under sewer lines in the basement.
Correction: Store food equipment, and single service in the original protective package, in approved locations to protect from contamination until used.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe in the kitchen obstructs or prevents cleaning of floor, walls and ceiling.
Correction: Relocate utility service line to allow access for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Walls ,floors, and ceilings are not maintained in good repair,walk-in box floor is popping upand damaged. Kitchen floors and bar floors are pebbled. Wood floor coving in dining room is not sealed.
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, floors are noted in need of cleaning. Rest room toilets and hand sinks are not clean.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.Rest rooms should be cleaned as needed. 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.
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08/28/2014 | Routine | |
Light bulbs have been shielded. No progress with other construction problems noted on previous inspections.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2) Cooling, and (3) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili(103F) and marinara sauce(116F) were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Taziki sauce(67F),sliced tomatoes(66F),assorted cheeses(67-70F),salsa(70F),and sour cream (67F) were held at improper temperature in a sandwich refrigeration unit that may have been left partially open overnight.
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. Monitor and repair unit to ensure it is capable of hoding TCS foods at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) crab dip,chili,spinach dip,rice,marinara sauce,deli meats in the refrigeration unit are 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Cutting boards were not observed cleaned between working with raw foods and ready-to-eat foods.Cutting boards are black with mold and some appear to be left soiled from last night.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Clean and sanitize between uses for raw animal foods and/or at least every 4 hours.
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05/21/2014 | Risk Factor | |
Recheck of consumer advisory on the menus-satisfactory.
No violation noted during this evaluation. | 03/30/2014 | Follow-up | |
Consumer advisory has not been provided on menus. Owner stated that menus are in progress to be completed w/i 7 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak,hamburger, egg and tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in kitchen obstructs or prevents cleaning of floors, walls, and ceilings.
.
Correction: Relocated horziontal utility service line or pipe.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen & basement is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls , and ceilings in kitchen are not maintained in good repair.Beer walk-in box floors,kitchen and bar floors and basement are not maintained in good repair.Floors are pebbled.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/06/2014 | Follow-up | |
Consumer advisory on menu requires correction within 10 days. Other GRPs should be corrected within 90 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook and hot holding temperatures and times for potentially hazardous food. PIC was provided with a Pocket Guidelines for Operators.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Crab dip(106-118F) was held in a hot holding unit at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak,hamburger, egg and tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces
Observation: The cutting board is 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters and drip trough,piping along walls.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Catering food equipment and single service items are stored under sewer lines in the baesment and are observed unprotected from contamination..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser in a location that prevents contamination.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe in kitchen obstructs or prevents cleaning of floors, walls, and ceilings.
.
Correction: Relocated horziontal utility service line or pipe.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen & basement is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Walls , and ceilings in kitchen are not maintained in good repair.Beer walk-in box floors,kitchen and bar floors and basement are not maintained in good repair.Floors are pebbled.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/25/2014 | Routine | |
Review of Consumer Advisory on menus
No violation noted during this evaluation. | 01/03/2014 | Other | |
Recheck of consumer advisory-revised menu is at printer according to owner. He will email the final menu by next week.
No violation noted during this evaluation. | 12/19/2013 | Other | |
Facility doing better. Can see some improvement with cleaning and general demonstration of knowledge. general cleaning in, around and under some equipment needed to include bar area. Some phisical repairs still required, ceiling leaks in kitchen when raining and keg cooler.
No violation noted during this evaluation. | 12/09/2013 | Other | |
NOAV Inspection
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the egg and tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters and drip trough,piping along walls,interior of ice machinechemical storage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because there is no dispenser of sanitizer available for the dish machine.
Correction: Go to a manual dish washing operation. Provide a sanitizer ofr the dish machine.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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Catering food equipment and bag in the boxes are stored under sewer lines in the baesment.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in kitchen obstructs or prevents cleaning of floors, walls, and ceilings.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in the kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the kitchen ceiling are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the kitchen
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the vestibule for food equipment storage.
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: Beer walk-in box floors,kitchen and bar floors,ceilings in kitchen and basement are not maintained in good repair. ceilings are damaged and leaking when it rains..
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: Door into kitchen from bar ,floors in bar area, walk-in bxo floors are 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.
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12/09/2013 | Routine | |
Correct item# 1890 as soon as possible or within 10 days. Other observations above as soon as possible w/i 90 days.
- 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.
- Food Storage - Prohibited Areas (repeated violation)
Observation: Food stored under sewer lines(dry goods room).
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Cooling* (corrected on site)
Observation: Chili(56F) and crab dip(55F), stored in large volume containers and that were cooked yesterday, are noted not being adequately cooled to prevent the growth of harmful bacteria. Other TCS foods in this refrigeration unit are less than 40 F.
Correction: Discard.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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato slices(46-39F) are held on top of a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared and commercial ready-to-eat (RTE) deli meats,crab dip, and chili in the refrigeration unit are 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 boards 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking equipment
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interiors of reach-in box shelves,undercounters,shelves,bar shelves and matting.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized,because dish machine is not dispensing sanitizer.
Correction: Go to maunal dish washing operation. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe in kitchen obstructs or prevents cleaning of floor, wall, ceiling.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall junctures in kitchen are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents(rear door)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors(pebbled, unsealed concrete) and ceilings(peeling paint) is not maintained in good repair.Physical structure is not maintained in good repair: Ceilings are damaged in basement dry goods room.Some damage appears to be water damage from leaking roof and some damage appears to be disrepair of the sheet rock or plaster itself. There is evidence of extensive ceiling repairs whereby the ceilings are rendered not smooth and easiliy cleanable. Ceilings in main kitchen are peeling paint. There are many holes in walls throughout kitchen and basement. Floor tiles are missing. Dry goods shelves are constructed of OSB board and are not sealed.Floors in walk-in beer box are buckling and in poor repair.
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: Walls are 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.
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11/07/2013 | Routine | |
Risk factor observations were corrected today. General retail observations should be corrected within 90 days. A plan of action for correction of items above involving cleaning and repair(2890,3170,3180,3080,1770 B &C,2580,2820,2830,2930) would be advised.Please call to make an appointment within 30 days to discuss this plan of action once you have formulated your plan.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: all cooking equipment
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
Upstairs kitchen:
hood system which appears to be leaking
piping along walls and ceiling
sides and wheels of refrigeration units and cooking equipment
top of dish machine
all food & equipment storage racks
chemical storage shelves
Baesement:
outside of ice machine
dry good shelves
Bar:
cabinets & doors
beer boxes
Clean these areas thoroughly. Remove soiled bar rags and aprons that are piled on racks and in food equipment or provide a laundry bag.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:meat slicers.
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing refrigeration units in the kitchen are emptying liquid waste directly onto the floor. An unused beer box is filled with ice because condensate line is not draining properly. A beer box is fiiled with water in the bottom because condensate line is not draining properly.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service lines or pipes obstruct or prevent cleaning of floor, wall, ceiling.
Correction: Relocate utility service lines to allow access for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall junctures in kitchen and basement are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding
Observation: Light bulsb in throughout kitchen and in the bare area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear doors are not self-closing, there is a hole in the ceiling that is open to the outside.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the men's room.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's room & bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen due to inoperable ceiling fixtures.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mop room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: Ceilings are damaged at access hole to attic, in several locations in the main kitchen, and in basement dry goods room.Some damage appears to be water damage from leaking roof and some damage appears to be disrepair of the sheet rock or plaster itself. There is evidence of extensive ceiling repairs whereby the ceilings are rendered not smooth and easiliy cleanable. Ceilings in main kitchen are peeling paint. There are many holes in walls throughout kitchen and basement. Dry goods room has a missing ceiling with exposed sewer & water pipes
Correction: floor tiles are missing. Dry goods shelves are constructed of OSB board and are not sealed.Floors in walk-in beer box are buckling and in poor repair.
Floors throughout kitchen and bar are pebbled and not sealed so as to be smooth and easily cleanable. There is built-up soil at wall junctures and around floor drains.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls are food splashed and noted in need of cleaning throughout upstairs kitchen and basement. Floors especially under food equipment in kitchen and bar are not clean and accumulating grease buildup.There is built-up soil at wall junctures and around floor drains throughout the facility. Utility piping running allong walls and ceiings throughout facility are not clean.Piping behind hood sysyem is accumulating soil debris.Walk-in box floor ,walls and ceilings are not clean.
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.
- Pests - Controlling Pests*
Observation: Fruit flies are noted.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of insecticide and soap 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: A spray bottle container of insecticide is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.(on a bread rack).Cleaners are stored with food equipment(shelf in dish area).
Correction: Containers of insecticides and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. Insecticides and claeners should also be stroed separate from each other. Insecticides should be applied by a certified operator in any food preparatioin, dishwashing and interior restaurant food storage area.s
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09/05/2013 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food Storage - Prohibited Areas
Observation: Food storage under leaking water lines.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- Food Storage - Prohibited Areas
Observation: Food stored under sewer lines.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Thawing
Observation: Improper methods used to thaw calimari and chicken.
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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: behind grill, beer cooler door, below grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Slicer has build up of food and debris.
Correction: Wash and sanitize food contact surfaces.
- Prohibitions
Observation: Clean equipment/utensils were found stored under leaking water lines and on floor in storage areas.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Prohibitions
Observation: Single-service or single-use items found stored in on floor and under leaking water/sewer lines.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the next to three compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections in basement are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the 3 compartment sink.
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
- Physical Facilities in Good Repair
Observation: Walls and ceilings is not maintained in good repair. Significant paint peeling off ceiling in kitchen. Walls in multiple locations need repair.
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: Floors and walls are 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/03/2013 | Routine | |
Facility is not operating and continues to clean-up after a sewage backup .Left EHS-152 form with interventions required to re-open,
No violation noted during this evaluation. | 08/21/2013 | Follow-up | |
Facility has been cleaned up professionally.
No more sewage in kitchen or basement.
Plumbing in kitchen is working.
Make sure all plate, utensils, and cups are run thru the dish machine.
Make sure all equipment has been wiped down and all food contact surfaces are washed and sanitized.
Facility can open up when all the above is complete.
No violation noted during this evaluation. | 08/21/2013 | Follow-up | |
-raw sewage on floor in kitchen, broken sewage pipe downstairs, up to an inch or two on all floors in kitchen and downstairs near dry storage.
- Dead roaches seen on floor downstairs and in kitchen
-WI cooler turned off, at 50F. Inside was beef, sheese, cream cheese, sour cream, eggs, whipped cream.
-Kitchen closed but bar stayed open until 2am last night, served beer in plastic cups.
-Large containers of sewage left in kitchen and storage areas, the basin downstairs was used to catch the busted pipe of sewage.
-Temporarily closed facility while plumbing and cleaning is corrected. Clean with bleach all floors, any exposed equipment, and all plates and utensils. Call health Department after clean up to schedule a inspection before opening.
-Toss away any exposed/opened food in RI coolers. Dispose of all TCH/PHF in Walk-in Cooler downstairs (beef, eggs, cheese, sour cream, cream cheese, whipped cream, butter)
-Call Health department 757-603-4277 when ready to open.
No violation noted during this evaluation. | 08/20/2013 | Complaint | |
Will return tomorrow for inspection.
-Facility shall stay closed until cleared by Health Department
-Call after 8:00am tomorrow when ready for inspection. 757-253-4813.
-Place water in all RI and Wi coolers @ 41F or below.
No violation noted during this evaluation. | 08/20/2013 | Follow-up | |
General cleanliness has improved.There is progress with food handler cards. Correct all above observations that are in non-compliance with the Virginia Food Regulations.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is inadequate consumer advisory for the burgers and lamb burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because the dish machine is not dispensing a proper concentration of sanitizer.
Correction: Go to manual dish washing operation.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing is in poor repair.No hot water is provided at the second hand basin.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, and ceilings not maintained in good repair
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: Ceilings are 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.
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03/27/2013 | Routine | |
Follow-up for Risk factor observations:
1. Dish machine-satisfactory.
2. Hand washing facilities-satisfactory.
3. Consumer advisory-satisfactory.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceilings, walls, and floors is not maintained in good repair. ceiling is water damaged and peeling paint. Coving is missing.Floors are pitted concrete.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/26/2013 | Follow-up | |
Valid Food handler cards should be provided for all employees that handle food or drink.Correct general retail practice observations or submit a plan for corrective action by March 16 .
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Cook is multitasking and using same gloves at multiple stations..
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked lamb burgers, steak and burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Corrected with table tents.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Cutting boards are soiled and were not sanitized after 4 hours of use. One cutting board has large tear in it with food imbedded in it. Sandwiches are cut on these cutting boards.
Correction: Wash, rinse, and sanitized between use and at least 4 hours. Cutting board with tear needs to be replaced.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located next to three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equpiment preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the behind the three compartment 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory next to three compartment sink.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories, bar area and male restroom, 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. Some lights are 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: Floors, walls, and ceilings are not maintained in good repair. Construction is not smooth, easily cleanable, non-absorbent, coving is 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 (repeated violation)
Observation: Floor, walls, and ceilings 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.
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02/28/2013 | Follow-up | |
Correct above observations within 10 days for critical hazards. Correct or provide a time plan for corrective action for non-critical hazards within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after changing gloves and before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Preparation
Observation: Food is thawing in soiled three compartment sink where dish washing operations are occurring and food subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is an illegible consumer advisory for the hamburgers and steaks that may be served raw and/or undercooked
Correction: disclosures is not clearly indicated.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because the sanitizer is not being dispensed onto the plate surfaces. There is on chlorine residual..
Correction: Go to a manual dish wash operation until dish machine is repaired.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Both hand basins in kitchen are in in poor repair. There is no cold water available at the handbasin nearest to rear door exit
Correction: there is intermittenet hot water and insufficient pressure at hand basin near the dish machine.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.It is not self-closing and dorr is left open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at both hand washing lavatoies in the kitchen.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area.
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: Walls ,floors and ceilings are not maintained in good repair and in condition as to be smooth, easily cleanable and non- absorbent. There is peeling paint on the ceiling and missing floor coving.
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, floors, and ceilinsa are 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.
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02/15/2013 | Follow-up | |
Re-inspection for plumbing problems within 10 days.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp, There is inadequate pressure for the water at the 3 compartment sink..
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes(42-46F) and sliced tomatoes(44-45F) are held on top of a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is inadequate consumer advisory on some menus for the hamburgers that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food equipment were not observed sanitized, bercause there was no sanitizer to be dispensed.
Correction: Go to manual dish washing opertation.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. A sanitizer was located and installed.
- Plumbing System Maintained in Good Repair
Observation: Both hand basins are in poor repair.Employees can only wash their hands with cold water.There is inadequate pressure. Three compartment sink is in poor repair
Correction: there is only cold water form the fixture.There is inadequate pressure.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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: Floors, walls and ceilings are 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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01/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Green Leafe Cafe, 765 Scotland Street, Williamsburg, VA 23185 »