Food suppliers are Sysco and Reinhart. Observed good datemarking, and well-organized facility.Discussed the following with the person in charge:
1. Employee health, form 1B is used.
2. Reviewed cooling parameters and provided PIC with cooling handout.
3. Recommend ensuring all chemical bottles are labeled.
4. Observed new flooring that is smooth, easily cleanable, and non-absorbent in the cooking/prep area of kitchen.
5. Recommend keeping original packaging for frozen shucked scallops.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food employee use gloved hands to place raw ground beef on grill and then use the same gloved hands to put mushrooms on a sandwich.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Food employee discarded contaminated food items, washed his hands, and changed his gloves.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep units 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in in-use 3 compartment sink for cleaning and sanitizing cups. Observed at <10ppm
Correction: Adjust the chlorine sanitizing solution to a level between 50-100ppm.
- 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: Interior of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the walk in cooler is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/19/2015 | Routine | |
Dishmachine functioning properly.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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03/10/2015 | Follow-up | |
Food suppliers are Sysco, Reinhart, and Lovings. Scallops come shucked frozen, Tuna comes vacuum packed frozen. Consumer Advisory available on menu for tuna and burgers.
Discussed the following with the PIC:
1. Employee Health and observed signed form 1B for all staff working in kitchen.
2. Cooling and reheating procedures.
3. Cleaning at greater frequency in cook line RIF.
4. Time line for repairing floors by cook line. PIC stated these repairs will be completed by 4/30/15.
5. Using 3 compartment sink until dishmachine has been repaired.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before donning gloves and 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed Dishmachine Chlorine Sanitizer of running dishmachine at level >200ppm. The data plate of dishmachine states the chlorine sanitizer level should be at 50 ppm.
Correction: Utilize Chlorine Sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces Recommend setting up at using 3 compartment sink until DIsmachine has been repaired. PIC called dishmachine company to repair machine at time of inspection.
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02/27/2015 | Risk Factor | |
Observed all violations corrected except floor repair. Observed new tile floor under the dish machine, in front of the walk in cooler and other spots throughout kitchen. Observed the floor in the cook/ prep area still in need of repair. PIC stated this area of flooring will be repaired by the end of 2/2015. PIC submitted parasite destruction documentation for tuna.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed the floor or floor covering in the kitchen not smooth and easily cleanable. Observed several areas of floor throughout the kitchen in need of repair.
Correction: Recommend repairing or replacing the floor or floor covering to make it smooth and easily cleanable.
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12/18/2014 | Follow-up | |
Observed prep unit fixed and properly cold holding food at or below 41F. PIC to send EHS parasite destruction documentation for tuna
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the salad and sandwich prep units heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the following with accumulations of grime and debris and/or in need of cleaning: grill vents, inside small reach in freezers, sliding doors to the walk in cooler, and underneath surfaces of the meat slicer.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed the floor or floor covering in the kitchen not smooth and easily cleanable. Observed several areas of floor throughout the kitchen in need of repair.
Correction: Recommend repairing or replacing the floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls near the salad prep unit, under the ice machine/ soda station and under the fryer in need of cleaning.
Correction: Recommend cleaning. 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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11/25/2014 | Follow-up | |
Suppliers are Sysco, Rinehart, and Loving's Produce. Consumer advisory correct on menu for burgers, steaks and tuna
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands
Correction: observed PIC handle tortilla shell for a sandwich wrap with bare hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods in the large sandwich prep unit cold holding at improper temperatures. Observed diced tomatoes at 43 F, sausage topping at 44 F, sliced turkey at 45 F, shredded cheese at 50 F, and sour cream at 48 F. PIC stated all of these food items were removed from the walk in cooler and placed in the prep unit at 9:30am, temp. taken at 11:30am.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated TCS food into the walk in cooler and adjusted unit colder.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the sandwich prep unit in a state of disrepair and damaged. Observed unit cold holding at 50 F and cold holding food > 41 F.
Correction: Recommend repairing the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend having unit serviced and not storing any TCS food in the unit until it is capable of cold holding < 41 F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the salad and sandwich prep units heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the following with accumulations of grime and debris and/or in need of cleaning: grill vents, inside small reach in freezers, sliding doors to the walk in cooler, and underneath surfaces of the meat slicer.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the floor or floor covering in the kitchen not smooth and easily cleanable. Observed several areas of floor throughout the kitchen in need of repair.
Correction: Recommend repairing or replacing the floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors and walls near the salad prep unit, under the ice machine/ soda station and under the fryer in need of cleaning.
Correction: Recommend cleaning. 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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11/21/2014 | Routine | |
Sysco, Rhinehart and Lovings Produce are the food suppliers. Employee health Form 1B is in use and signed. Fire suppression system serviced 11/2013. Telegan is the LPCO. Observed consumer advisory correct on menu for steaks, burgers and tuna (Thunnus albacores)
No violation noted during this evaluation. | 02/21/2014 | Risk Factor | |
Observed prep unit cold holding food at or below 41 F. Observed temperature logs for food and equipment, and all temperatures reviewed were in compliance. PIC to keep temp. logs and forward to EHS for 30 days per risk control plan. Observed signed copies of Form 1B. PIC has ordered new cutting boards to be delivered within 7 days. PIC is looking into options for correcting floor.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material located near the grill and in the walk in cooler not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed concrete in these areas.
Correction: Recommend refinishing, replacing or sealing the floors at these areas so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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11/22/2013 | Follow-up | |
Suppliers are Sysco, Reinhart and Lovings Produce. Discussed reheating, cooling and thawing. Observed consumer advisory correct on menu. PIC reminded to add consumer advisory to any "specials" menus if applicable.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and have been informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods in the large prep unit cold holding at improper temperatures. Observed cooked shrimp @ 45 F, shredded cheese @ 49 F, sliced cheese @ 45 F, sausage @ 44.5 F, cole slaw @ 44 F, and potato salad @ 46 F. PIC stated these items had been in the unit overnight. Observed the items on the top of the unit cold holding < 41F
Correction: per PIC most if these items had been in the walk in cooler overnight.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) along the prep units and circular board on top of the reach in cooler heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Indoor Areas - Surface Characteristics
Observation: Observed the indoor floor material located near the grill and in the walk in cooler not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed concrete in these areas.
Correction: Recommend refinishing, replacing or sealing the floors at these areas so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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11/19/2013 | Routine | |
Sysco and Reinhart are suppliers. Observed consumer advisory correct on menu for burgers and steaks. Reminder to ensure consumer advisory is added to "specials" menu, if applicable. Discussed cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures on the salad prep unit. Observed blue cheese crumbles and shredded cheese at 48 F.
Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding above 41 F for 4 or more hours. PIC discarded cheese. PIC adjusted salad prep unit down. Recommend monitoring unit and not storing TCS food in it until it can cold hold food at or below 41 F, and, if needed, having the unit serviced.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes not being sanitized before use and after cleaning. Observed the chlorine sanitizer concentration in the small (beverage) 3 compartment sink at a concentration too low
Correction: observed below 10 ppm.
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07/30/2013 | Risk Factor | |
Discussed cooling and cooling methods, specifically for baked potatoes and cooked chicken. EHS provided cooling handouts. Discussed employee health and provided Form 1B. Discussed refinishing/resurfacing floor by grill and in walk in cooler to be non-absorbent
- Person in Charge
Observation: Observed no documentation to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge (PIC) diagnosed illnesses, exposures or symptoms associated with foodborne illness.
Correction: Recommend maintaining documentation to verify that employees are trained on employee health and their responsibilities on reporting. EHS discussed and provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken wings cold holding at improper temperatures
Correction: observed cold holding at 43 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared and commercially processed ready-to-eat (RTE) in the refrigeration unit not properly dated for disposition. Observed sliced roast beef, hot dogs and tuna salad in the reach in coolers not properly date marked for disposition. *Noted: foods in walk in cooler observed date marked.
Correction: Recommend marking 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.
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12/13/2012 | Risk Factor | |
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