Food suppliers are Richmond Restaurant and Sysco. Consumer advisory is correct on menu for hamburgers and salmon. Parasite destruction documentation on the file for salmon
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed items in the chest freezer not protected from contamination from insulation of the broken freezer top because it was not in packages, covered containers, or wrapped.
Correction: Recommend preventing contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the inside top of the chest freezer in a state of disrepair and damaged
Correction: observed inside of top cracked. Unit was observed holding food frozen solid.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside surfaces of GE dessert reach in cooler, microwave, surfaces of stove, splash guard at fryer, storage shelving in back by smoker, and inside plate of ice machine.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/20/2016 | Routine | |
Follow up. Observed violations corrected. Observed signed copies of Form 1B. Observed new fly strips in place in kitchen and no flies present. Observed 50 total seats: indoor 40, patio: 10. PIC stated an engineer has been contacted to have the sewage system evaluated to increase seating capacity. PIC asked to submit engineer's report to the Health Dept. when completed. PIC asked to contact the Building Inspector's Office about increasing seating capacity in regards to the certificate of occupancy.
No violation noted during this evaluation. | 06/04/2015 | Follow-up | |
Richmond Restaurant and Sysco are the food suppliers. Consumer advisory correct on menu for hamburgers and salmon. Parasite destruction documentation in file for salmon. Discussed cooling. Reminded PIC that a thermometer is needed in each cold holding unit. Recommended cleaning in the GE reach in cooler. Discussed using 4 hour time control for hush puppy mix and marking with discard time. Recommend adjusting walk in cooler colder to ensure food cold holds at or below 41 F
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided Form 1B.
- Critical: Cooling* (corrected on site)
Observation: Observed beef roast used for beef BBQ in the walk in cooler not being adequately cooled to prevent the growth of harmful bacteria
Correction: observed beef at 99-103 F. PIC stated this was cooked the previous night and placed in the walk in cooler to cool. Observed baked beans, cooled the previous evening, at 44 F. Observed smoked chicken, cooled the previous night, at 49 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed hush puppy mix, on ice by the grill, cold holding at improper temperatures
Correction: observed at 43-46 F. PIC stated this had been out for about 3.5 hrs. Observed homemade ranch dressing, with buttermilk, improperly cold holding at 44 F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) mashed potatoes, steak gravy, boiled ribs, pulled BBQ, and quiche in the refrigeration unit 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: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Observed facility over permitted seating capacity. Observed 46 seats inside and 36 seats on the patio. Chairs and tables observed set up on patio. Facility is permitted for 50 total seats. PIC has contacted an engineer to evaluate the septic system to see if can handle additional seats. No sewage observed on the ground.
Correction: Recommend that all liquid waste is disposed of in an approved sewage disposal system, either public or private, that is maintained and operated according to law. Recommend removing seats so that only 50 total physical seats are present at a time until the engineer can evaluate the drainfield to see if additional seats are possible.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed numerous flies in the kitchen.
Correction: Recommend that the presence of insects, rodents, and other pests be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend working with the licensed pest control operator to control and minimize flies.
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05/27/2015 | Routine | |
New door gaskets for prep unit have been received and will be installed. Discussed ensuring that salmon is only served fully cooked until parasite destruction documentation is received and reviewed. Observed approximately 30 outdoor seats on rear deck. PIC stated outdoor patio is closed for season. Discussed that indoor seats must be physically removed when patio re-opens to maintain 50 total seats per the permit. Discussed having the drain field assessed to increase seating capacity.
- Critical: Parasite Destruction* (repeated violation)
Observation: Observed no parasite destruction documentation for salmon that can be ordered undercooked.
Correction: Recommend assuring parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
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02/10/2015 | Follow-up | |
Suppliers are Richmond Restaurant and Sysco. Most proteins are received raw and frozen
- Critical: Parasite Destruction*
Observation: Observed no parasite destruction documentation for salmon that can be ordered undercooked.
Correction: Recommend assuring parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed smoked salmon and quiche in the salad prep reach in cooler cold holding at improper temperatures
Correction: observed cold holding at 45 F. PIC stated food had been in the unit overnight and was not aware how long the food had been cold holding > 41 F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the salad prep unit in a state of disrepair and damaged. Observed unit cold holding at 42 F and cold holding food > 41 F.
Correction: Recommend repairing the salad prep unit 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. Recommend not using the unit to store TCS (time and temperature controlled for safety) foods until repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the door gasket to the salad prep unit in poor repair.
Correction: Recommend repairing or replacing the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) along the salad prep and broiler prep units 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.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside shelves/ surfaces of the dessert reach in cooler, broiler prep reach in cooler, sides of the fryer and cooking equipment, and top surfaces of the stove.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/29/2015 | Routine | |
Reviewed menu. discussed items cooked, cooled and reheated. Discussed cooling and reheating methods and temps. Advise less than 70 degrees before tightly cover. Discussed CDC handouts. Employee Form 1 B given to start using.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested,high concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..(> 200ppm)
Correction: Provide chlorine at proper concentration of 50-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/19/2014 | Routine | |
no critical violations. Discussed cook, cool and reheat. Discussed cooking temperatures. Reviewed Employee health . Discussed menu. Consumer advisory offered for Burgers and Tuna. Items received raw: hamburger, chicken and cryovac is salmon and tuna. Water sample from 3/1/13 absent for coliform.
No violation noted during this evaluation. | 03/20/2013 | Routine | |
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