No violations noted. Salmon is only cook well done. Observed good handwashing practices. Inspected shell stock tags for the past 90 days(oysters, mussels and clams), all found in compliance.
No violation noted during this evaluation. | 01/08/2016 | Routine | |
Notes:
1. Reviewed consumer advisory information on the menu. * needs to be added next to salmon on all menus since it is offered cook to order. Records are being checked to verify aqua-culture letter on salmon. The species of the ahi-tuna was verified as being Yellowfin on invoices from the supplier (Congressional).
2. Lower portions are being stocked on the lines, but ice bags are not being used as consistently as needed.
3. All staff must record the date of last use of ALL shellstock at all times! Tags should also be organized by month. Some were in good order, while others were not.
4. Crabcakes are made with pasteurized crab and raw shell eggs.
5. Have the sanitizer dispenser at the 3-vat sink re-calibrated. That is where the wooden plates/planks and large pots are washed.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for all shellstock when removed from their tagged or labeled container. A batch of 20+ tags found with no date of last use marked. There is no way an accurate trace back of product could be conducted if necessary.
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. The date of last use of each shellstock item must be clearly marked on each tag.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice cream scoop stored in container of standing water.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Sanitizer buckets on the line tested at less than 100 ppm quaternary ammonia.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. If quaternary ammonia the solution should test at 200 ppm and if chlorine 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Scallops, shrimp, sliced cheeses, anchoives, sliced pineapple, lump crab, and sliced tomatoes cold holding at improper temperatures along the cook line.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at the 3-vat sink.
Correction: Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath the cook line equipment (especially fryers) is 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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08/14/2015 | Routine | |
Called by Chesterfield Dispatch
No violation noted during this evaluation. | 08/03/2015 | Other | |
Adequate thermometers, chlorine dish machine, chlorine sanitizer buckets in kitchen (re-mixed upon request -- too strong), steramine tablets at the bar, and test kits. Verified employee health forms are signed and on file for all staff. An internal audit had all staff update their policy forms in January 2015.
Notes:
1. A few elevated temperatures noted today -- two due to overstocking of pans. Keep pans underfilled and covered with ice bags for all proteins. Suggest keeping a lid or ice bag on the sliced cherry tomatoes as well.
2. Shellstock tags are being kept and dated as required. Need to work on better organization -- clip together by month for easier review.
3. Make sure staff are utilizing the sanitizer test kit when mixing the chlorine sanitizer buckets.
4. Install a dual check valve on the mop sink so the hose can be left under constant pressure. Email a picture of the device installed to verify the correction is in place.
5. Keep an eye on the setting of the main WIC. Air temperature was right at 41 F and the thermostat may need adjusting with the change in weather.
6. Remind all staff that bare hand contact is not allowed with any ready-to-eat food. Bread was discarded that was observed handled without gloves today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (slicing bread) 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Overstocked scallops, sliced cherry tomatoes, and overstocked blue cheese crumbles cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Backflow Prevention Device, When Required*
Observation: An atmosphericl breaker is installed on the mop sink faucet, where a hose with sprayer is attached. The faucet is often left on, keeping the connection under constant pressure, and so the atmospheric breaker is not an appropriate backflow or backsiphonage prevention device is not adequate.
Correction: Install a dual check valve on the threaded faucet, prior to where it screws into the hose bib.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm.
Correction: Utilize only chlorine sanitzer water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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03/09/2015 | Routine | |
Additional temperatures taken:
left MUT: blue cheese dressing 34, lump crab 35
protein WIC: shrimp/fish 34, tuna 33, lump crab cake mix (all pre-chilled ingredients
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: One sanitizer bucket had no detectable levels of chlorine. A second tested at 50 pp.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. If sanitizer is heavily used then it needs to be changed out more routinely.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chowder and shrimp stock were nested in ice, with the stopper not in place, and water not being added to the ice mixture. Shrimp stock had an ice wand in it, but neither product were being stirred regularly. Neither product met the parameter of cooling to 70 F on two hours or less. Lump crab cake mix made this afternoon was stored in a large tub in the WIC, and was measured at 58 F.
Correction: The chowder and shrimp stock are to be reheated to 165 F+ and rapidly cooled down. Lump crab cake mix should be spread on sheet trays in the WIC. 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: Cooked potatoes and par-cooked fries cold holding at improper temperatures located on a cart by the grill. Items were on an ice-water bath, but close proximity to the fryers prevents maintaining temperatures under 41 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Consider using time as a public health control for these select items.
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09/17/2014 | Routine | |
Additional temperatures taken:
middle MUT: sliced cherry tomatoes and cooked mushrooms 39, risotto 38, shrimp in bottom of unit 40-41.5, salmon in bottom 40
mashed potatoes 181, rice 175, she crab 142-144 (double panned), chowder 186, grits 137-170
protein WIC: whole beef, shrimp, ham, ribs, mixed fruit, fish 37-40
beer/wine WIC: back up oysters 41
left MUT: slaw, blue cheese dressing, shrimp 35-40
Adequate thermometer, chlorine buckets re-mixed upon request, chlorine dish machine, and test kit. Reviewed employee health.
Notes:
1. Review of shellstock tags shows a much better system is in place for dating when each batch is used up. Tags in order by month and separated by product type.
2. Facility must start icing all seafood kept in the top wells of the MUT coolers. The heat lamps above the units is driving product temperatures up. Smaller (half) portions should also be kept in the top wells, with back ups down low for safer cold holding.
3. Butter must be hot or cold held and should not be left out at room temperature.
4. Utilize the chlorine test kit to ensure sanitizer water is mixed up properly.
5. Did a menu review and the consumer advisory appears to be correct for all undercooked/raw items.
6. Discussed developing a time control policy for prime rib. Kitchen manager stated that once the prime rib is cooked, it remains wrapped and is held out at room temperature until served. There is no intention to return the product to a heating unit, and leftover portions are not to be held on to (only small quantities cooked). Hot holding temperatures were above 130 F in the inspection, and so no violation is noted. Over the course of the evening meal service temperatures will most definitely drop below 130 F.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knife stored in sanitizer bucket when not in use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Lobster tails, shrimp, tuna steaks, scallops, calimari, lump crab, and lobster chunks cold holding at improper temperatures in the right and middle MUT units.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire rack carts in the kitchen have accumulations of grime and debris. Grease build-ups with dust and breading residues adhering to the surfaces.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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04/22/2014 | Routine | |
Additional temperatures taken:
lump crab and risotto in middle MUT 40
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of shellstock tags. Tags are not being kept in chronological order by month. Each type of shellstock tag is kept in a bag.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (garnishes) 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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Full pans of shrimp and scallops in the top wells of the MUT coolers and all product in the protein WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: 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.
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11/13/2013 | Routine | |
1. Large quantities of various oysters are purchased and used. Menu lists Chesapeake Oysters, Seaside Salt Oysters, Oyster Sampler, and Blue Point, all of which are offered either raw or cooked. Original and final shellfish sources are all verified as approved sources: Chapel Creek VA 1363 SS
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Cooling* (corrected on site)
Observation: Thick, leftover products (e.g., mashed potatoes, crab soup) are not being adequately cooled to prevent the growth of harmful bacteria. Products were discarded.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in walk-in cooler are cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that Chesapeake oysters may be served raw and/or undercooked, but are not asterisked to the consumer advisory disclosure.
Correction: If an animal food such as 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 - Good Repair and Proper Adjustment (corrected on site)
Observation: Walk-in cooler for TCS foods is not operating properly and incapable of maintaining TCS foods at a safe temperature. Repairman added freon and effected repair during visit. Final ambient air temp taken was 40 degrees F.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/05/2013 | Other | |
A new roof has been built above the beer/wine WIC and so water no longer drips down into the unit.
Lids are now being left on the MUT coolers during meal service periods. Only half of the heat lamps are being turned on in the order window (one located further away from the MUT coolers). Moved the crayfish and crab away from the steam table unit which should also help lower product temperature some more. Bags of ice are being kept on proteins as well whenever possible.
Sanitizer levels are being kept at the appropriate levels.
All violations from 5/9/13 inspection have been corrected.
No violation noted during this evaluation. | 05/20/2013 | Follow-up | |
Additional temperatures taken:
shellstock in raw bar box 36
protein WIC: crab cakes 42***, pasta 39, raw meats 33-40
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets (re-mixed upon request), and test kit. Reviewed employee health.
Lids had been taken off of the middle MUT cooler on the serving line, and it is located directly under the heat lamps. Lids were put back on the unit to try and help block some of the heat from effecting product on the line. Bags of ice were also added to some of the proteins. Methods must be taken every day to help manage the extra heat generated along the cook line from cooking and the heat lamps. Facility may want to consider using time as a public health control if proper cold holding temperatures cannot be maintained on select products kept in the top wells of the middle MUT cooler.
Inspector will return to check on what long-term methods the facility chooses to utilize to deal with the extreme heat along the cook line.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Water observed dripping down inside of the beer/wine WIC.
Correction: Have the leak repaired. Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tuna steaks, crab, crayfish, cooked mushrooms, and sliced cherry tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located along the cookline 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 dishes stored in front of the sink preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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05/09/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, test kit, and chlorine dish machine. Reviewed employee health.
Notes:
1. Not sure what's going on with the raw bar box (right 1-door low cooler on cookline). Air temperature is up on the unit and it's not clear if unit got unplugged earlier today when another piece of equipment was being repaired. Keep product in unit on ice and use on a limited basis this evening until it is established that the unit is holding temperatures under 41 F. No product is to be left in the unit over night (standard practice).
2. Use caution on the amount of wrapped meats being stored in the top wells of the MUT coolers. Individually wrapped/portioned meats will not hold temperature very well compared to a product with liquid and less empty air space. Keep only low portions in the top of the wells, ice the product, and keep back ups in the bottom.
3. DO NOT store food in the front WIC where it is exposed to the dripping from the ceiling. Contaminated product must be discarded.
4. Some product in front WIC was not date marked. Make sure this is done consistently throughout the facility.
5. Shellstock tags must be CONSISTENTLY dated with the date of last item used in each batch. Only some tags were marked over past couple of months that were checked.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that salad in the front WIC was not protected from contamination because it was not covered and another container of food was stored directly on top of the salad.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- 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. Fruit purees stored down in ice at bar and the ice was to be used for drinks.
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 - Miscellaneous Sources of Contamination
Observation: Water is dripping down from the ceiling inside of the front WIC onto product.
Correction: Protect food from miscellaneous sources of contamination. Repair the leak.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp. Shrimp in container of standing water.
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: Wrapped/portioned mahi and salmon in the top of the right MUT cooler and shrimp in the bottom of the right one-door low cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right low one-door cooler on cook line (used for storing oysters,etc) was observed in a state of disrepair and damaged. Unit is not maintaining air temperatures or product temperatures under 41 F.
Correction: Repair the right low one-door cooler 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 right low one-door cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: potato slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located on the cook line is blocked, preventing access by employees for easy handwashing. Container of liquid stored in it.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the bar. Hand sanitizer present and is not allowed as a substitute for hand soap.
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
Observation: No disposable towels were provided at the hand washing lavatory along the cook line.
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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01/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hard Shell At Bellgrade, 11400 West Huguenot Road Ste. 123, Midlothian, VA 23113 »