- Critical: Clean-up of Vomiting and Diarrheal Events (corrected on site)
Observation: The establishment could not demonstrate the ability to provide procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment (facility did not have a cleanup procdure or clean up kit) New cleanup kit/cleanup procedure flyer discussed with manager
Correction: Provide a plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting board (towel removed)
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: drinking ice bin near handsink upstairs exposed to splash (move ice from this location
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: chicken left on the counter to cool (prepped within 1 hour). corrected
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cole slaw on the line (more ice added to container)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: meats in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (both bathrooms downstairs) Signs provided
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms (many burtn out bulbs in warewashing area)
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name (cleaning agents in spray bottles upstairs server station)
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.
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03/03/2016 | Routine | |
This visit was made to conduct a follow-up inspection on the 3-compartment sink. All but one basin is holding water (one rubber gasket/brass piece missing and to be replaced). All new pipes have been installed. The walk-in cooler is also maintaining ambient temperatures of 39F.
No violation noted during this evaluation. | 07/21/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Hot water sanitizing dish machine was repaired during inspection. Please get thermolabels so that you are able to test your machine and keep a log that you are checking it routinely.
2) Time/temperature control for safety foods that are being cold held must be maintained at temperatures of 41F or below.
3) Time/temperature control for safety foods (TCS) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
4) Review with employees proper handwashing procedures.
5) Leaks were observed under the garbage disposal and along a few of the connections at the 3-compartment sink. These items need to be corrected as soon as possible. A follow-up will be conducted on 7/16 to ensure compliance.
6) A training inspection will be scheduled to review proper hand washing and cooling procedures with staff. This will be done in place of issuing a civil penalty for repeat violations on handwashing.
Note- Repeat violations may be issued civil penalties of $100-$500.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean untsils (dishwasher was spraying and loading dirty dishes, and failed to wash hands before putting away clean dishes).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Discussed with FPM).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish and raw chicken stored leafy greens in the 2-door prep unit. and in the walk-in cooler ground beef was stored over bread.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (foods relocated).
- 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: uncovered sauce in walk-in cooler.
Correction: Foods shall remain covered at all times. (sauce covered with plastic wrap).
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: baked chicken/45F, mashed potatoes, 54/F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (items discarded).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: gravey/105F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (gravey reheated to 187F on stove).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked turkey/45F in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (item discarded).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all cooked foods in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on July 13th they shall be date marked with a "use by" date not exceeding July 19th. (discussed with FPM).
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. (dish machine was repaired prior to end of inspection).
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07/13/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following:
1) Good hand washing observed by employees.
2) Ensure that there are hand washing signs at all hand sinks used by employees (including restooms).
- 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: walk-in cooler. (various foods were found uncovered on middle and lower shelves).
Correction: Foods shall remain covered at all times.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing in restrooms).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/04/2015 | Risk Factor | |
This visit was made to conduct a follow-up on the high temperature dish machine. The unit has been repaired and is working properly.
No violation noted during this evaluation. | 11/06/2014 | Follow-up | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods based on cook temperatures. Raw foods shall not be stored above ready-to-eat foods.
2) Remind employees that engage in dish washing that they must wash their hands before handling clean dishes/utensils and after handling dirty dishes/utensils.
3) The high temperature dish machine was not working properly during the inspection. Please have it repaired and call for a re-inspection once it is fixed. In the interim you will have to use your 3-compartment sink for wash, rinse, and sanitizing your dishes.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting away clean dishes after handling soiled dishes.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above vegetable paste in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112). Thermolabels were not registering.
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted to ensure the machine has been repaired. (3-compartment sink set up.)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the dish wash area is blocked, preventing access by employees for easy handwashing. (Blocked by glass racks).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- 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. (numerous spray bottles are not labeled).
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.
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11/05/2014 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods based on cook temperatures. Raw foods shall not be stored above ready-to-eat foods.
2) Remind employees that engage in dish washing that they must wash their hands before handling clean dishes/utensils and after handling dirty dishes/utensils.
3) The high temperature dish machine was not working properly during the inspection. Please have it repaired and call for a re-inspection once it is fixed. In the interim you will have to use your 3-compartment sink for washing, rinsing and sanitizing your dishes.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting away clean dishes after handling soiled dishes.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above vegetable paste in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) (Thermolabels not registering).
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired. (3-compartment sink set up)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the dish washing areais blocked, preventing access by employees for easy handwashing. (blocked by glass racks)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- 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. (numerous spray bottles are not labeled).
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.
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11/05/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
There has been a significant cleaning effort and improvement of temperature control, including cooling methods. Excellent job with those things!
The person in charge reported that they are still working with the city to correct the items discussed during a joint inspection with the City Code officials, Fire Marshal, and Health Department. The light fixtures now have shields, although some bulbs are out. The bathrooms still need self closing doors, and a hand washing sink is needed upstairs. Tile damage on the floors, walls, and ceilings will have to be repaired as needed.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. (Observed employee drinking bottle of water at food prep area)
Correction: Food employees may drink only from a covered container using a straw. (PIC asked employee to put drink in cup with a lid and straw, and wash her hands before returning to work)
- Critical: Hand Sink / Numbers (corrected on site) (repeated violation)
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A). (There is not hand sink for the bar or the server station upstairs.)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. (PIC agreed to move ice for pitchers away from sink at the server station so that it may be used as a hand washing sink)
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish washing room is blocked, preventing access by employees for easy handwashing. (Hand sink was blocked by dish racks)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved dish racks)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
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. (PIC labeled all spray bottles with toxic materials)
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07/24/2014 | Risk Factor | |
This visit was made to conduct a courtesy inspection in conjunction with the Fire Marshal and Building Code officials to evaluate the work that needs to be done to the establishment to bring it up to code (as much as possible). Major issues noted by me for their food permit were: lack of a hand sink upstairs for the bar and serving station (need at least one, preferable one for each area), lights in the kitchen are broken and missing shields (can also provide shatterproof bulbs), floor and wall tile damage throughout, the kitchen is need of cleaning to remove grease and food debris build-up on equipment, walls, floor, etc., and that unnecessary equipment and supplies should be removed. The manager, Chris Vayo, and building code will follow up with us as these items are corrected.
No violation noted during this evaluation. | 05/20/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1) There needs to be a designated hand washing sink upstairs for the bar and server station. If need be, water pitchers will need to be filled downstairs and transported upstairs. If possible, try to get one of the bar sinks functioning as a hand washing sink.
2) Monitor cooling methods to ensure foods are cooled from 135 to 41 in 6 hours (from 135 to 70 in 2 hours, and from 70-41 in another 4 hours). A risk control plan will be developed with the person in charge within 1 week.
3) Hand sink in the dish washing rooms should be accessible and stocked with soap and paper towels at all times. Hand washing is very important in preventing the spread of foodborne illness.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY OF $50 OR MORE*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open bottle of water on food prep area)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded bottle)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (observed raw shrimp over open cream in 2 door prep top).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved shrimp)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed scoop in water at server station)
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.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. (Observed raw fish thawing in container of water in sink, not under running water)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: ( soups and sauces in walkin inlcuding chicken soup, onion soup, and bordelaise sauce)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (improperly cooled items were discarded)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: (Soups and sauces are placed into walk-in in bulk containers. There were also several pans of chicken and other solid food items cooling tightly covered with plastic wrap.)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Pans were uncovered, and soups and sauces were discarded)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked cabbage
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (cabbge was reheated to 165 for hot hold)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: (soups, sauces, meats, etc.)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/1/14 they shall be date marked with a "use by" date not exceeding 4/8/14.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the cooking equipment and refrigerators in the kitchen had 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.
- Handwashing Sinks / Numbers By Law
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) (There is no designated hand washing sink upstairs in the server station or bar area)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. (Hose attached to mop sink coiled inside mop sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. (PIC detached hose from faucet and agreed to detach or hang hose above rim level)
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish washing room is blocked, preventing access by employees for easy handwashing. (hand sink blocked by racks and boxes)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) 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.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (observed shoes, jackers, abd other personal items in food storage room and other locations throughout the establishment)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tiles on the floors and walls throughout the establishment are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (There are several pieces of inoperable, unused equipment and unecessary clutter throughout the establishment)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, ceilings in the establishment (mainly the kitchen) are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (several spray bottles of different chemicals upstairs and downstairs were not labeled)
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.
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04/23/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Employees shall wash hands when switching tasks, after they are contaminated, and before putting on new gloves. Adequate hand washing facilities must be supplied in each area of the establishment (upstairs, cook line, dish room, etc.)
2) Employee drinks shall be kept in a cup with a lid and straw to prevent contamination of hands with saliva.
3) There shall be no bare hand contact with ready to eat foods. Provide gloves or a suitable utensil like tongs or deli paper.
4) Cooked foods shall be cooled from 135 degrees F to 70 degrees F in 2 hours, and to 41 degrees F in another 4 hours for a total of 6 hours. This may be achieved by cooling large batch liquid items on ice, or by spreading solid items on a sheet tray and cooling in walk-in cooler or freezer.
5) Obtain parasite destruction letter from supplier for salmon and fax or email to me at 703-746-4919 Attn: Lydia Zweimiller or lydia.zweimiller@vdh.virginia.gov.Keep this letter on file for future reference.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Dish washer did not wash after handling soiled dishes, and before handling clean dishes.)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Employee washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed several open water and soda bottles in kitchen on cooking line and at server station)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded any open bottles)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Observed server handling bread with bare hands)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (PIC provided tongs for use with bread)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Chicken stored above lamb in walk-in)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved chicken to bottom)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed tub of oranges on floor in walk-in, and a bag of potatoes on floor in storage room)
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. (PIC moved food items off the floor)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: (PIC could not provide letter for salmon served undercooked)
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (Prime rib in walk-in cooler made yesterday (according to PIC) was 47 degrees F.)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (PIC discarded prime rib)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 01/01 they shall be date marked with a "use by" date not exceeding 01/08.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dish washing room and server station is blocked, preventing access by employees for easy handwashing. (Dish washing room hand sink and server station hand sink blocked by racks of cups)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs (and exposed wiring) above the cooking line 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in dish washing room)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (repeated violation)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. (Observed employee items including bags, jackets, and shoes in multiple locations throughout the establishment)
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Observed broken refrigerator in storage room)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- 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. (Several spray bottles at server station not labeled)
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. (PIC provided label for the bottles)
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01/24/2014 | Routine | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: Mashed Potatoes at 51F from yesterday.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all cooked foods in the walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Ice machine interior is soiled.
Correction: Clean and maintained clean at all time.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections of the faucet fixture(hand sprayer) at the wait station is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Segregation and Location of Distressed Merchandise
Observation: Products for credit, redemption, or return are not being stored in a separate designated area.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
- Physical Facilities Good Repair
Observation: Observed that the wait station flooring is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/23/2013 | Routine | |
This visit was made to conduct a complaint investigation. They have relocated soiled dishes to inside the pantry. They are using multiple tubs to containerize soiled dishes. They are located on the counter (not contaminating any clean dishes). I do recommend making sure there is adequate separation between the tubs and any clean utensils or bread. The downstairs kitchen appears to have some built up soil/debris. Please do a deep clean of the kitchen (including under equipment).
No violation noted during this evaluation. | 08/23/2013 | Complaint | |
This visit was made to conduct a follow-up inspection. The walk in refrigerator was not yet repaired at time of inspection. Owner has called in maintenance request again and a technician will come out to repair walk in today. The following food items were out of temperature and were discarded at time of inspection. (no items were prepared today/all items past 2 hour cooling period). Refrigeration units next door (American Legion) will be used along with working refrigerators in facility for items that were in temperature).
- Gentlemen's Pye (pie)-- 58F/ 46.2F
- Mashed Potatoes-- 60F
- Meat Loaf-- 45.2F
- Roast Chicken-- 46F
- Roast Duck-- 45.1F
- Prime Roast-- 47F
- Rice-- 44.3F
- Raw Salmon-- 44.5F
- Onion Soup 45.3F
- Raw lamb chop, filet mignon, pork-- 44.8F, 45.8F, 46.2F
- Pico-- 47.1F
- Sliced tomato-- 46.6F
- Bread Pudding-- 44.7F
- Biscuits w/ sliced ham-- 44.7F
- Raw salmon (vacuum packed
No violation noted during this evaluation. | 07/26/2013 | Follow-up | |
This visit was made to conduct a routine inspection. The following items require correction:
- Potentially hazardous foods must be cooled from 135F to 70F within 2 hours and further cooled from 70F to 41F or less within 4 hours (total of 6 hours).
- Potentially hazardous foods prepared from ambient temp. must be cooled from 70F to 41F or less within 4 hours.
- Potentially hazardous foods must be actively cooled using effective methods including: placing foods in shallow pans, separating foods into smaller/ thinner portions, actively stirring foods with ice paddles, placing foods in an ice bath, placing foods in walk in refrigerator uncovered or loosely covered or any other effective method.
- Walk in refrigerator must be serviced and repaired immediately in order to keep foods below 41F (REPEAT)
- All foods kept over 24 hours at 41F or less must be properly labeled and dated with a "USE BY" date not to exceed 7 days (REPEAT).
- Deep detailed cleaning of kitchen and storage areas is needed in order to eliminate harborage conditions for flies.
- Light bulbs in storage areas and kitchen must be shielded
Note: - Consumer advisory/disclosure provided for burger on children's menu. An undercooked product may not be served to children
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: top round roast.(roast was covered in mold-like spots)
Correction: (Items discarded)ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (carrots in walk in, onions in side storage room).
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Gentlemans pie (tightly covered), mashed potatoes, onion soup (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: pico de gallo, sour kraut, coleslaw
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: onion soup, gentlemans pie, mashed potatoes
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken thigh
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most items in the walk in that are held over 24 hours were not labeled or dated.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (1 fan in walk-in refrigerator down-- 43F)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required (observed builup on inside of ice machine)
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dishroom, back storage area, side of 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.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist (flies observed in kitchen area and dry storage room next to walk in).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the main kitchen area and storage areas are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/25/2013 | Routine | |
This is a follow-up inspection for the walk-in unit. The end part of the unit is at 41F, the middle and front part is at 45F. All vegetables can be stored at the front area and all potentially hazardous foods at the edn part.
The repairman is here stll adjusting the walk-in temperature.
Recommended a back up unit to store cold foods.
The walk-in unit is now at 41F and the repairman set the thermostat at37F
*Establishment is open for business
No violation noted during this evaluation. | 03/20/2013 | Follow-up | |
Continuation of Temperatures:Ground beef patties at 51F
All foods listed were discarded.
Do not use these 2 units( walk-in and 4 door).
*The establishment voluntary CLOSED to repair the 2 units. No dinner serve today and reservations were cancelled.
*Follow-up tomorrow
*The repairman will come today to repair both units.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: The whole content of walk-in unit( see temperatures below).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all foods in walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. walk-in and 4 door unit
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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03/19/2013 | Routine | |
All foods 46F and above were discarded, some were prepared yesterday.
*Repair the 4 door unit and do not store any foods in it.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: seafood pastries, Napoloean sandwiches,Mac & cheese, and crab croquettes
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 4 door cooling unit at the cookline.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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01/29/2013 | Routine | |
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