No changes to food suppliers. Reviewed menus
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) pastas, shepherd's pie mix, baked potatoes, and deli meats in the refrigeration unit(s) not properly dated for disposition.
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.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Observed vacuum packaged brisket in the prep unit
Correction: PIC stated this packaging is done on-site and food is held in packaging beyond 48 hours.
|
03/16/2016 | Risk Factor | |
Observed grill and salad prep units repaired and properly cold holding food at or below 41 F. PIC stated the leak at the dish machine was found to be caused by a crack in the frame and facility is deciding on how to proceed. PIC to contact EHS when dish machine and floors are corrected.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed dish machine leaking on bottom left side.
Correction: Recommend having dishmachine repaired so it does not leak water.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed tile floor not maintained in good repair. Observed broken floor tiles on the back hall and in the front of kitchen near office.
Correction: Recommend repairing broken floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/30/2015 | Follow-up | |
Suppliers include Sysco, US Foods, Congressional Seafood, PFG, and Cavalier Produce. Most proteins received raw. Consumer advisory correct for burgers on lunch menu and steak on dinner menu. PIC stated fish is routinely served fully cooked. Discussed obtaining parasite destruction documentation if wish to allow fish to be served undercooked. Mussels are occasionally received in shell. Oysters are mostly received shucked but maybe served on half shell for special events. Observed shellstock tags on file Shucked oysters on-site: MD158SP. Discussed employee health
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed knives stored in sanitizer. Observed ice scoop stored on surface that is not cleaned and sanitized.
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: Cooling* (corrected on site) (repeated violation)
Observation: Observed grits and tortellini pasta not being adequately cooled to prevent the growth of harmful bacteria. Observed a container of grits in the prep unit at 48 F
Correction: PIC stated these had been cooled last night. Observed a pan of tortellini pasta in a reach in cooler at 44.5 F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS (time temperature controlled for safety) foods in the left side grill prep unit and the salad prep unit cold holding at improper temperatures. Observed papardell pasta at 45 F in the left side grill prep unit. PIC stated this had been in the unit overnight. Observed tuna salad at 44 F, hard-boiled eggs at 47 F, chopped eggs at 46 F, feta cheese at 50 F, and diced tomatoes at 48 F in the salad prep unit. PIC stated these items had been in the unit overnight. Temperature logs were not available. PIC was not sure how long food had been cold holding > 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC relocated TCS food that had just been prepped and placed in the salad prep unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the salad prep unit and left side grill prep unit in a state of disrepair and damaged. Observed the salad prep unit at 46 F and cold holding food > 41 F on the left side of the unit. Observed the left side grill prep unit at 42 F and cold holding food between 41-43 F on the left side of the unit.
Observed dish machine leaking on bottom left side.
Correction: Recommend repairing the prep units 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. PIC asked not to store TCS food in the salad prep unit until serviced and repaired. PIC to monitor foods in the left side grill prep unit to ensure properly cold holding at or below 41 F until unit is inspected/ serviced.
Recommend having dishmachine repaired so it does not leak water.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed tile floor not maintained in good repair. Observed broken floor tiles on the back hall and in the front of kitchen near office.
Correction: Recommend repairing broken floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/05/2015 | Routine | |
Food suppliers are Sysco, US Foods, PFG, Congressional Seafood and Cavalier Produce. Most proteins are received raw, fresh. Oysters and scallops are received raw, shucked. Oysters: MD 150 SP and VA 303 SP. Mussels are received in shell but none were present at time of inspection
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed dispensing utensils improperly stored between uses. Observed ice scoop stored on top of ice machine and handle of scoop buried in the flour container.
Correction: Recommend storing 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: Cooling* (corrected on site)
Observation: Observed grits, in the grill prep unit, not being adequately cooled to prevent the growth of harmful bacteria. Observed grits at 47 F. PIC stated these were cooled the previous evening.
Correction: Recommend discarding the grits. 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. PIC discarded food.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) along the salad prep unit, by the front prep sink and stored under the prep table 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.
- Physical Facilities in Good Repair
Observation: Observed the floor under the prep/ steam table not maintained in good repair. Observed damaged, cracked, and/or missing tiles.
Correction: Recommend repairing floor in this area. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/03/2014 | Routine | |
Additional temperatures taken and in compliance. Food suppliers include Sysco, US Foods, PFG, Congressional Seafood, and Cavalier Produce. Proteins are received mostly raw and fresh
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed beef and mushroom soup cold holding at improper temperatures. Observed soup at 44 F in the dairy walk in cooler (WIC). PIC stated the soup was prepared and cooled on Sunday, 5/25/14, and had not been out for prep. PIC was not aware why or how long the soup had been cold holding > 41 F, and there was no temperature log available.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded.
|
05/29/2014 | Risk Factor | |
Observed violations corrected. Observed the pressure gauge on the dish machine working properly and at 17 psi for the hot water sanitizing rinse. Observed consumer advisory correct on dinner menu for steaks
No violation noted during this evaluation. | 11/13/2013 | Follow-up | |
Dishmachine wash temp. 168 F, rinse temp. 192 F. Suppliers are US Foods, Sysco, PFG, Congressional Seafood, and Cavalier Produce. Bevans oysters VA 303 SP. Hours of operation are Tuesday- Sunday, serve lunch and dinner. Proteins are received as follows: steaks and ground beef raw, fresh
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor or food stored less than 6" above the floor. Observed boxes of food stored on the floor in both walk in freezers.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. PIC obtained test strips at the conclusion of the inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the pressure gauge for the hot water sanitizing rinse of the dish machine in a state of disrepair and damaged. Observed the sanitizing temperature tape change colors indicating dishes are being sanitized. PIC stated a new gauge had been ordered.
Correction: Recommend repairing the gauge 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.
|
10/22/2013 | Routine | |
Hobart hot sanitizing dish machine: Wash @ 160*F, Rinse @ 180*F. Wiping cloth sanitizer @ 200 ppm Quaternary Ammonia. Overall facility is very clean and organized. Excellent use of date marking and single-use gloves. Good hand washing practices observed. Reviewed CDC risk factors & employee health.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Traulsen RIC #8 cold holding at improper temperatures. Refrigeration unit unplugged and reading 64*F. All foods inside discarded at time of inspection. Unit reconnected to outlet and will not be reused until internal air temperature is <= 41*F.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and requires servicing:
- Hobart dishmachine wash temperature gauge and pressure gauge are not accurate and/or not working. Repair or replace as necessary so temperature and pressure can be determined.
- Ice cream chest freezer has a build-up of ice and requires defrosting.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hermitage Country Club, 1248 Hermitage Road, Manakin-Sabot, VA 23103 »