The operator provided a digital probe thermometer, chlorine test strips and an a Employee Health policy at this time
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the storage area chest freezer and cookline maketable unit is not accurate (chest freezer reading below -20F and the cookline maketable unit reading 26F)
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front wait/expo area chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The storage area chest floor freezer top door was observed cracked at various location with exposed insulation
Correction: the storage area chest floor freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
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03/29/2016 | Routine | |
he operator provided a digiatl metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( plastic bowls were observed in bulk containers).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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12/02/2015 | Routine | |
A few ants were noted on the wall behind the microwave. Operator has called to have facility sprayed for ants.
Explained to operator that bulbs should be removed from chandelier or purchase shatter resistant bulbs.
Discussed proper dilution of sanitizer with kitchen staff.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer door is in poor repair. Operator explained that they planned on purchasing new freezers.
Correction: Repair the freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/22/2015 | Routine | |
Please email parasite destruction letter to inspector once it has been received.
Prior to thawing salmon that is vacuum sealed, package must be opened.
Screen door is in need of being replaced.
Date mark ready-to-eat foods within 24 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Miscellaneous Sources of Contamination
Observation: Ice stored in the sink at the bars have no separation to hand sink directly next to it.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The scallops were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish. Parasite destruction letter is needed for the cold smoked salmon that is served for the salmon BLT.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of sanitizer in spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/17/2015 | Routine | |
Some grease build-up noted under the fryer.
Excellent refrigeration temperatures and cooling procedures noted. Keep up the good work!
No violation noted during this evaluation. | 11/18/2014 | Routine | |
New make table has been purchased and is holding at 36 F.
No violation noted during this evaluation. | 08/07/2014 | Other | |
A new make table has been ordered. All foods were moved from the current make table. Requested that operator call once new cooler has arrived.
No violation noted during this evaluation. | 07/31/2014 | Other | |
Chicken pie and twice baked potato were moved from the walk-in cooler.
Foods in the top of the MUT were cooler (closer to the fans) than the foods in the bottom.
Chef is going to adjust temperature on thermostat and then check it again in an hour. If cooler is not holding lower than 40 F, foods should be moved from these coolers.
Set coolers between 35-38 F.
Will return July 31, 2014 to check on coolers.
No violation noted during this evaluation. | 07/24/2014 | Other | |
Additional food temperatures: Brie - 38, Soups - 179+, Roasted red pepper soup (yesterday) - 41-43, Apple crisp - 41, Tomato- 48.
New hand sink has been installed. Hand washing sign should be placed at this sink. Remove soap and paper towels from the warewashing area.
To help with elevated food temperatures in the walk-in cooler an air curtain as well as a self closing mechanism for door was discussed.
Placing less product in the make table cooler during busy periods in the summer was recommended. Placing foods on ice bath is also a good method.
Acoustic ceiling tiles in the kitchen were observed with grease. Replace with vinyl tiles.
Parasite destruction letter for salmon provided to inspector.
Will return tomorrow morning to check on coolers before busy period.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemon and parsley for garnish and pie crust)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site)
Observation: Roasted red pepper soup and chicken pie noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 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*
Observation: A few items in the make table cooler cold holding at improper temperatures. During warmer months, may want to place TCS foods on ice to help maintain temperature. Will return early tomorrow morning to check on cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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07/23/2014 | Routine | |
Walk-in cooler is currently down. No foods were being stored in the cooler.
Ensure pots and pans are stored inverted.
Begin phasing out acoustic tiling with tiliing that is smooth and easily cleanable.
Discussed sanitizer set up with kitchen staff. FDA form 1-B and parasite destruction letter discussed with operator.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (parsley topping for potatoes)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The drainboards at the warewashing area are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the dry storage reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. One compartment of the sink should always be kept open to ensure proper hand washing.
Correction: The handwash facility identified above is to be used for washing hands only
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03/25/2014 | Routine | |
Work order has been put in to seal gaps and install a new back door.
Facility plans on installing a new warewashing area equipped with a three compartment sink and a new hand sink.
Please contact health department after changes have been made to ensure compliance.
Parasite destruction letter is now on file for salmon that may be ordered raw/undercooked.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the second shelf of food preparation tables are lined with foil. Tables underneath have rusted and should be re-painted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The drainboards at warewashing area and three compartment sink at the bar is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Outer Openings - Protected (repeated violation)
Observation: Most of the exterior doors of both the kitchen and restaurant were observed with gaps, creating an entryway for pests. Seal all gaps/holes.
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.
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12/18/2013 | Follow-up | |
Recommended wearing gloves for lettuce that has not been washed.
Personal items should be kept in an area where food is not prepared.
Thermometer 0-220 F range is needed.
Salad dressings/sauces made in house should be labeled with a seven day shelf life.
Begin phasing out acoustic tiling and replacing with vinyl tiling. Ceiling should be smooth and easily cleanable.
Will return on/about December 18, 2013 for follow-up inspection.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish. Obtain letter for salmon that is served raw/undercooked on the lunch and dinner menu.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Filet (in two separate areas on the dinner menu) and salmon (on both the dinner and lunch menu) are not asterisked denoting they may be served raw/undercooked.
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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the second shelf of food preparation tables are lined with foil. Tables underneath have rusted and should be re-painted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The drainboards at warewashing area and three compartment sink at the bar is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: Interior of the make table is in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Outer Openings - Protected (repeated violation)
Observation: Most of the exterior doors of both the kitchen and restaurant were observed with gaps, creating an entryway for pests. Seal all gaps/holes.
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 Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (upstairs bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath cook line is in need of being cleaned 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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11/25/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Maintenance call was placed for dish machine at the time of inspection.
Clean and organized kitchen.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make-up table, reach-in refrigerator in the storage area and chest freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in refrigerator in storage area and chest freezer next to the side door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich make-up table 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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08/01/2013 | Routine | |
Additional food temperatures: Sliced tomato (prepped 15 minutes) - 44, Seafood platter - 35, Scallops - 38, Chicken - 38, Buttermilk - 38, Deli meat - 40, Chicken pie (removed from heat 2 hours prior) - 125 F.
Reviewed cooling procedures, chlorine sanitizer concentration, and calibrating a thermometer.
- Critical: Hands - When to Wash*
Observation: Employee observed handling dirty then clean dishes without washing hands in between.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Twice baked potato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Both doors in the kitchen are not sealed properly.
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 - Cleaning Frequency and Restrictions
Observation: Floor underneath cook line 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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04/10/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
All previous violations have been corrected since the last inspection.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the bar area on the first floor.
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.
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12/21/2012 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about December 18, 2012.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the salad reach-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE)pasta, rice, grilled onions 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer was observed damaged and rusted.
Correction: 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 chest, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make-up table 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.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at the bar (first floor, cups and saucer shelving) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Signage/Handwashing Facilities
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the bar area on the first floor.
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 reach - in cooler in the kitchen storage area.
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
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12/11/2012 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Beef Tenderloin - 39 , 40, Shrimp, raw - 42, Scallops - 39, Ham, whole - 41, Turkey Breast, whole - 41
Non-critical violation must be corrected within 30 days.
- Equipment - Cutting Surfaces
Observation: The cutting board along the Make-up refrigeration unit 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.
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02/03/2012 | Routine | |
Additional Food Temperatures (degrees F.):
HOT HOLDING: Chicken Pot Pie (filling) - 170, Beef Stew - 156, Tomato Bisque - 193
No violations noted at time of inspection today:
Notes:
1. Kitchen Side Screen Door: Needs a "Hook & Eye" closure installed to keep the door tightly closed.
2. Potential Safety, Fire and Sanitary Problem Area: There is a build-up of grease on the equipment and floor between the Deep Fryer and Grill/Oven unit in the kitchen.
3. Flyer for next ServSafe class in Colonial Heights given to owner/operator today.
4. Mobile Unit Operation Guide will be emailed as requested. Please call if you have questions.
No violation noted during this evaluation. | 01/19/2011 | Routine | |
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