- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed bowls without handles being used to dispense dry products.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed boxes of Broccoli stored on the floor of the kitchen. Observed containers of beef stored on the floor of the walk in cooler.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Honestly Presented
Observation: The Tilapia Fish is offered for human consumption in a way that misleads or misinforms the consumer. Tilapia Fish is identified on the menu as Red Snapper.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked Tuna, Salmon, Shrimp, Red Snapper and Tilapia are provided on the menu, menu board, table tent or brochure without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the Reach in Freezer, Soda Machine Back Splash, Walk in Cooler and Under Counter Reach in Cooler have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the screen door and door frame of the kitchen service door.
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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03/10/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Food staff are placing open drinking containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed open drinking container stored above ready to eat food in the walk in cooler.
Correction: Provide a designated area where employees may place personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting Knives, Metal Pans.
Correction: Clean and sanitize these surfaces for food contact.
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11/10/2015 | Risk Factor | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall of of kitchen and walls of equipment is not smooth and easily cleanable observe walls floors and equipment in need of cleaning heavily soil.
Correction: Clean floors walls and equipment to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening back door of the food establishment is not protected against entry of insects and rodents opening screen mesh is more than 16 to 1 inches.
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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08/25/2015 | Follow-up | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall of of kitchen and walls of equipment is not smooth and easily cleanable observe walls floors and equipment in need of cleaning heavily soil.
Correction: Clean floors walls and equipment to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening back door of the food establishment is not protected against entry of insects and rodents opening screen mesh is more than 16 to 1 inches.
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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08/18/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Cream Cheese, Eel, Tuna, Krab Stick and Wasabi Paste in the Under Counter Reach in Cooler were observed 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Chlorine Concentration of greater than 200ppm in the Wiping Bucket.
Correction: Utilize only Chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/11/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The cutting knife was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a knife handle wrapped in tape.
Correction: Repair the knife 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 knife, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The walls behind the equipment in the kitchen are not maintained in good repair. Observed gaps between wall coverings and the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2015 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked Salmon, Tuna and Ell is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The three compartment sink discharge valves were observed in a state of disrepair and damaged. The discharge valves were observed unable to fully close to allow the sinks to fill with water.
Correction: Repair the Discharge valves 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 discharge valves, 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: Cutting Boards, Metal Bowls, Knives, Metal Pans, Peelers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Ice machine interior were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the Reach in Freezer, Reach in Cooler, Sandwich Prep and the exterior of the ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting Boards, Knives.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the kitchen and the wall throughout the kitchen are 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Chlorine Sanitizer Concentration of greater than 200ppm in the wiping bucket.
Correction: Utilize only Chlorine Sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/19/2014 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Good Repair and Proper Adjustment
Observation: The three compartment sink discharge valves were observed in a state of disrepair and damaged. The discharge valves were observed unable to fully close to allow the sinks to fill with water.
Correction: Repair the discharge valves 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 discharge valves, 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: Cutting Boards, Metal Bowls, Knives, Metal Pans, Peelers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine interior were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Reach in Freezer, Reach in Cooler, Sandwich prep doors and the exterior of the ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting Boards, Knives.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the kitchen and the walls throughout the kitchen are 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine Sanitizer in the wiping bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Chlorine Concentration of greater than 200ppm in the wiping bucket.
Correction: Utilize only Chlorine Sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/19/2014 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Food employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Grill is being used for purposes other than washing hands. Observed food employees storing utensils in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine Sanitizer in the Wiping bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Chlorine concentration of greater than 200ppm in the wiping bucket.
Correction: Utilize only chlorine bleach that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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04/17/2014 | Risk Factor | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen raw shrimp.
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
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine (exterior surfaces) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the kitchen noted in need of cleaning, especially around the base of the grill and below the dry storage shelves. The wall around the handsink by the ice maker and behind the adjacent prep table also needs 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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01/09/2014 | Routine | |
| No violation noted during this evaluation. | 08/27/2013 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw steaks were not protected from contamination because they were not in covered containers or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw tuna in sushi refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/23/2013 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Containers of soy sauce observed stored on the floor in the dry storage area and in the walk-in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Side of stove and stove divider
- Top horizontal surface of knife rack
- Door Gasket on Turbo Aire reach in refrigerator.
- Exterior surfaces of ice machine
- Exterior surface of microwave oven.
- Exterior surfaces of food prep reach in refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster observed open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors through out the facility, especially under and behind food service equipment and at floor/wall junctures, have an accumulation of grime and/or debris.
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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02/05/2013 | Routine | |
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