The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed gaskets on units throughout the facility need to be replaced, handles on microwave and prep cooler on cook line need to be repaired, floor tiles on cook line need to be replaced, thermometers need to be in all units, all light bulbs need to covered and protected and anything that is broken needs to be replaced before the next inspection.
The consumer advisory needs to be worded properly on the menus. Environmental health specialist provided an example of how the consumer advisory should appear on the menu.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steaks, burgers and salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/22/2015 | Risk Factor | |
The purpose of this visit is being conducted as a follow-up to a complaint investigation, which originally was conducted on January 13, 2015 and then an an inspection with the tyeps "other" which took place to determine the best path to take to reach an agreement to comply with the Virginia Indoor Clean Air Act complaint. Management has taken steps to resolve the issue of being in violation of the Virginia Indoor Clean Air Act. During
* Manager agreed to post signs at outdoor smoking entrances directing customers to the non-smoking entrance.
* Manager agreed to post signs on either side of internal doors notifying customers of entry into a smoking or non-smoking area, and to keep door closed.
*Manager agreed to seal all doorways which have gaps and lead from a smoking section to a non-smoking section, to prevent smoke from entering into the non-smoking area.
During today's visit, the above interventions have been completed. This complaint is now closed. Thank you. If you have any questions, please contact the health department.
- Virginia Indoor Clean Air Act (repeated violation)
Observation: No door or open door between smoking and nonsmoking areas. Observed that doors that enter into non-smoking areas have gaps and openings along the bottom and edges which allow smoke to enter into non-smoking area.
Correction: Within 10 days, seal gaps and openings to ensure that smoke from the smoking area of the facility does not enter into the non-smoking area. A door that meets the requiements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
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02/04/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. All critical violations were corrected during today's visit.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Several Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed in the sanitizer solution. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution due to a bucket of chlorine sanitzer which was empty. .
Correction: Sanitizer replaced and unit measured at 50ppm chlorine. In you are not able to sanitize utensils using your dishmachine, Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cups, plates, pans being washed, rinsed and sanitized in the chemical sanitizing CMA dishmachine in the main kitchen.
Correction: After replacement of a bucket of sanitizer the utensils were run throught he dishmachine a second time. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Manager unstacked glasses to allow for thorough air drying during inspection. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed boxes of supplies stacked on floor throughout the facility.
Correction: Elevate all items on approved shelving at least 6 inches off the floor.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink along the cookline.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/04/2015 | Routine | |
The purpose of this visit is being conducted as a follow-up to a complaint investigation, which took place on January 13, 2015, related to a Virginia Indoor Clean Air Act complaint. Management and EHS conducted a walk-thru to consider potential ways to resolve the issue of being in violation of the Virginia Indoor Clean Air Act. Manager agreed to post signs at outdoor smoking entrances directing customers to the non-smoking entrance. Manager agreed to post signs on either side of internal doors notifying customers of entry into a smoking or/non-smoking area, and to keep door closed. Manager agreed to seal all doorways which have gaps and lead from a smoking section to a non-smoking section, to prevent smoke from entering into the non-smoking area. A follow-up will be conducted within 10 days. Thank you. If you have any questions, please contact the health department.
- Virginia Indoor Clean Air Act
Observation: No door or open door between smoking and nonsmoking areas. Observed that doors that enter into non-smoking areas have gaps and openings along the bottom and edges which allow smoke to enter into non-smoking area.
Correction: Within 10 days, seal gaps and openings to ensure that smoke from the smoking area of the facility does not enter into the non-smoking area. A door that meets the requiements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
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01/21/2015 | Other | |
Complainant smelled smoke in the dining area and hallway that connects to downstairs dining area (smoke free) and upstairs bar (designated smoking area). EHS observed smoke in the hallway during this inspection. There are two swinging doors that connects lower level to top level
No violation noted during this evaluation. | 01/13/2015 | Complaint | |
PLEASE FAX OR EMAIL INVOICE FOR REPAIR OF CONTINENTAL 2DR UPRIGHT REF TO HEALTH DEPARTMENT BY 9/3/14.
NOTES:
1) PLEASE DO NOT STORE TCS FOODS (CHEESE AND CUT TOMATOES) AT 1DR BEV AIR SMALL GLASS COOLER. FOOD ITEMS MOVED TO BEER SLIDING CHEST COOLER AT BAR #2. Please make sure units are within temperature before placing TCS foods inside.
2) PLEASE REMEMBER TO DIFFERENTIATE BUTTER OIL AT COOKLINE FOR CHICKEN AND FOR FISH. PLEASE PLACE LABEL ON EACH CONTAINER.
3) PLEASE KEEP CLEAN PLATES IN SHELVING AWAY FROM COOKLINE TOP TO PREVENT CONTAMINATION.
Farm Raised Letter observed from Supplier for Salmon item with Consumer Advisory .
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cole slaw 46F at True 2DR Prep cooler (R), raw beef 44F, raw salmon 46F, sliced tomatoes 45F, pre-cooked fries 45F at Continental 2DR Upright Ref
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. COLE SLAW DISCARDED. TEMPERATURE ADJUSTED AT CONTINENTAL 2DR UPRIGHT REF AND FOOD ITEMS USED WITHIN 4HOURS OR MOVED TO PROPERLY WORKING PREP COOLERS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: shredded cheese, tomatoes, OBSERVED FOOD ITEMS WITH INCORRECT DATE LABEL IN REF UNITS.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM CORRECTLY DATEMARKED FOOD ITEMS THROUGHOUT INSPECTION.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Chilli meat datemarked at 8/16/14 to be discarded
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Continental 2DR upright ref
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED POTATO CUTTER ABOVE PREP SINK IN BACK KITCHEN AREA WITH ACCUMULATION OF FOOD DEBRI AND IS NOT THOROUGHLY CLEANED AFTER USE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EHS EXPLAINED PROPER CLEANING PROCEDURES, EQUIPMENT TO BE RE-WASHED, RINSED AND SANITIZED.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Observed missing/damaged ceiling tile covering not attatched or in good repair in dry storage area and upstairs server area.
Correction: Please replace all damaged or missing ceiling tiles.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area and back prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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08/25/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager is not aware of the complaint. During the inspection it was noted that there are two entrances to the establishment. The entrance facing the main road leads directly into the smoking section. The entrance located by the back parking area is a stairwell with two entrances leading into the restaurant, the smoking section has a separate entrance and the non-smoking section has a separate entrance. Inside the restaurant there is a stairwell that joins the two areas and a door is used to separate the two sections. During the inspection it was noted that the door separating the two sections was propped wide open. After a discussion with the manager, she stated that she will keep the door closed to comply with the Virginia Clean Air Act. Complaint is confirmed.
- Virginia Indoor Clean Air Act (corrected on site)
Observation: Open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant. THE CERTIFIED FOOD MANAGER CLOSED THE DOOR SEPARATING THE TWO SECTIONS.
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01/07/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint inspection.
The door separating the smoking from the non-smoking section must remain closed per the Virginia Indoor Clean Air Act.
Also noted during the inspection was black residue on the ceiling tile above the downstairs beverage station, this needs to be cleaned immediately.
Dishmachine in the bar area: Chemical sanitizer
Dishmachine in downstairs kitchen: Chemical sanitizer
- Virginia Indoor Clean Air Act (corrected on site)
Observation: Open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant. THE CERTIFIED FOOD MANAGER CLOSED THE DOOR SEPARATING THE SMOKING AREA FROM THE NON SMOKING AREA.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice stored at the bar is uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CERTIFIED FOOD MANAGER COVERED THE ICE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Cutting board on the 2dr True reach in cooler at the cookline.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. MANAGER CLEANED THE CUTTING BOARD.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink in the main bar area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Certified food manager provided soap to the hand sink.
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01/07/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Dishmachine is a chemical sanitizer.
Provide updated copies of parasite destruction letter within 10 days to my attention.
Thank you.
- 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 beverage ice or used as food. OBSERVED BEER BOTTLES COOLING IN ICE USED FOR BEVERAGES IN THE UPSTAIRS BAR AREA.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. ICE WAS DISCARDED.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice cream scoops stored in a plastic container with water at room temperature.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED FOOD STORED ON THE FLOOR IN THE WALK IN COOLER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR BEVERAGE AIR GLASS DOOR SMALL REFRIGERATOR AT 45F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER REMOVED ALL FOOD REQUIRING TEMPERATURE CONTROL FOR SAFETY.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 2DR TRUE REACH IN COOLER WITH PREP TOP AT THE COOKLINE
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the 2DR TRUE REACH IN COOLER AT THE COOKLINE is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. MANAGER CLEANED ICE BIN.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the pre rinse sink in the dish machine area are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved by the ice machine in the kitchen.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Observed the ceiling tile in the upstairs waiters station is made of absorbent material.
Correction: Replace ceiling tile with nonabsorbent material to create a surface that is smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink at the cookline.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Manager provided soap at the hand sink.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks in the cookline area used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. MANAGER POSTED HAND WASHING SIGN.
- Physical Facilities Good Repair
Observation: Observed that
1. Ceiling tiles in the kitchen are damaged
2. Floor tiles in front of the beverage walk in cooler
are damaged and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. MANAGER LABELED WORKING SPRAY BOTTLES WITH COMMON NAME.
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11/22/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide a updated copy of the parasite destruction letter.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Walk in cooler:
1.diced tomatoes 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER LOWERED THERMOSTAT TO WALK IN COOLER AND DICED TOMATOES COOLED TO 41F
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07/01/2013 | Risk Factor | |
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