Good and effective processes in effect
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, which may be offered undercooked, were either frozen to to FDA parameters or farm raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the interior surface and gasket of the bar floor refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/31/2016 | Routine | |
Pesticides in storage cabinet with maintenance items are stated to be used for outdoor use only
- Prohibitions
Observation: Ice bucket stored directly on floor in physical contact with dirty mop bucket.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Backflow Prevention Device, Design Standard
Observation: Hose attached to mop sink faucet extends below flood rim of sink, negating installed air gap protecting potable water suppyl from backflow.
Correction: Remove, cut, or suspend the hose to prevent contamination of the drinking water system.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/24/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and reviewed the Employee Health policy with the food worker on duty, at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes and chicken strips, in the food processing area small Frigidaire reach-in cooler and wrapped sandwiches ( turkey and chicken salad) in the dining area True reach-in cooler were cold holding at improper temperatures ( chicken salad and turkey sandwiches- 48F and 46F, respectively
Correction: cut tomatoes-42F- 43F, chicken strips- 45F- 46F). The operator relocated the TCS food items to an operable refrigeration unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The front food processing area small Frigidaire reach-in cooler was observed with heavy ice build-up in the interior of the unit. Also noted the ambient air reading of the dining area Grab-N-Go True cooler measured 48F. The operator immediate placed the small Frigidaire out of service to defrost the unit.
Correction: Repair the small Frigidaire reach-in cooler and the Grab-N-Go True 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 small Frigidaire reach-in cooler and Grab-N-Go True cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front food processing area
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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07/30/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
- Physical Facilities in Good Repair
Observation: Cracked floor tiles were observed in the rear storage area exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment ( two cans of Rain Ant & Roach insecticide spray cans were observed in the warewashing area and mop sink area). The operator removed both cans.
Correction: Remove unnecessary poisonous or toxic materials.
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04/03/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy duirng today's isnepction.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups were observed stored directly on the floor in the side storage room, d=besides the ladies restroom
Correction: Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( the side exit door, across from the rear warewashing sink was observed open during today's inspection).
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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10/30/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( the ice scoop was observed stored on top of the ice machine)
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 - Condiments - Protection (corrected on site)
Observation: Condiments are not stored or dispensed in a manner to prevent contamination ( open cups of chopped onions and relish was observed at the front service customer self-service area) .
Correction: Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
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06/19/2014 | Routine | |
All violations have been corrected during today's re-inspection (No food service operation was observed at this time at the snack bar area).
The menu and Consumer Advisory are to be reviewed and updated to the specific menu food items that will be offered undercooked and/or raw to the consumer.
No violation noted during this evaluation. | 02/27/2014 | Follow-up | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Person in Charge
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas ( customer was observed entering the front service beverage area and scoop ice into their drink ).
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned sausage patties, in the maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) portioned sausage patties in the refrigerator, the food should have been discarded approximately 30 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the breakfast sandwiches which includes egg product and hamburger product that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or 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.
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02/07/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) sliced turkey, in the small sandwich maketable unit was not discarded, the product was observed dated 8/25 within the refrigeration unit.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and hamburger that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or 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.
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09/27/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (rear storage area).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken salad and cut tomatoes i the cookline sandwich maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Dining area reach-in cooler, where boxed chicken snack boxes are stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board along the cookline sandwich maketable is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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05/10/2013 | Routine | |
Notes:
Wrapped, ready-to eat tuna, chicken and egg sandwiches stored in the container on the ice at 48 - 50 F. Time as a public health control must be used on ready-to eat food with 4 hours sell or discard time.
No customers allowed to serve themselves in the kitchen!!!
- Person in Charge
Observation: Unauthorized personnel such as customers in the food preparation area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered diced pickles and onions on the counter top.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pork barbeque and sliced turkey in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE)cooked hamburgers was not discarded by the ""consume by"" date. Discarded.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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01/09/2013 | Routine | |
Operator was provided with information on the next serv-safe course in February, proper food storage order in the refrigeration units, FDA form 1-B in English, and a poster showing when to change gloves.
Sanitizer should be changed every four hours or once sanitizer is no longer reading at proper concentration. Once new sanitizer is made check to see if quaternary ammonium solution is at a proper concentration of 200 ppm.
Adequate metal stem thermometers.
Food items must be date marked and discarded within seven days if food has not been used.
Non-critical violation must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad sandwiches cold holding at improper temperatures. Chicken salad sandwiches on top of a bowl of ice covered in foil measured at a temperature of 53 degrees. Operator discarded chicken salad sandwiches.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced turkey in the refrigerator, the food should have been discarded seven days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/03/2010 | Routine | |
Restaurant representatives - add corrected or new information about Highlands Golfers Club, 8136 Highlands Glen Drive, Chesterfield, VA 23838 »