A lot of work has been done. Reach in refrigerator had higher temps in lower section. Ensure all workers know what they can safely store on the lower shelves inside this unit. All previous violations have been corrected. Permit can be issued.
No violation noted during this evaluation. | 09/23/2015 | Follow-up | |
Post Health Department permit is public view.Ensure brunch is set up to protect food from customer contamination and that workers have access to proper handwashing. Foods are to be kept at proper temperature or you provide a time control policy for this. If prime rib is on brunch buffet you must adhere to 135 F or above OR discard if on time control. Proper consumer advisory is necessary. Vacuum sealed bags of seafood was not found slit open. Due to a possibility of botulism with seafood you must open the vacuum sealed bags when removing from freezer. Too many violations. These must be corrected prior to Oct 31, 2015. Call for reinspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after returning from outside of kitchen. Gloves were put on in place of washing hands
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. PIC spoke to employee who then washed his hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Lemons were being put into bags barehanded.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Worker was spoken to and she put on gloves.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wet cloths found on counter. No sanitizer in wiping cloth buckets.
Correction: Keep in sanitizer between uses.
- Food Storage - Clean and Dry Location
Observation: Open pitchers of beverages found in dining room.
Correction: Protect beverages with the use of lids.
- Food Storage - Clean and Dry Location
Observation: Food stored in a commonly wet or soiled location.(Beer beside ice machine.) Wine stored on bar floor.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (In freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Demi glace, volute, butter found at room temperature. 2. Ham in reach in at 44 F.
Correction: 1. Maintain 41 F or place on time control. 2. It appears that reach in is struggling to keep food on lower shelves at 41 F or below. Top shelf had good temps while middle and lower shelves did not. Have unit serviced or rearrange TCS food appropriately.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. (rice, sauces, partially cooked potatoes, breading)
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked tuna, salmon, eggs, burgers, steak diane 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden boxes are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace with a cleanable container.
- Food Contact Surfaces - Cleanability*
Observation: Espresso machine has an exterior milk chamber that uses tubing to transfer the milk to the machine. Milk residue was noticeable in tubing.
Correction: This unit is not acceptable to use in this establishment. It cannot be cleaned and sanitized properly. I suggest you froth milk using a wand that can be cleaned and sanitized.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable. These were being used for shelving,
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the beer box with milk and Haier unit.
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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT-40 or QT-44 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Duct tape found on pepper mill. Apron string supporting drain in dishroom. Laminate on shelves in wait area is loose or missing.
Correction: Repair/replace pepper mill. Use cleanable alternative to support pipe. Edges to shelves to be cleanable (seal particle board exposed)
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored and stained. 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Nozzles had debris.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 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: fryer vents, racks for canned goods/potatoes,spray hose attachment, mixer splash area, can opener holder.interior of keg box, beer cooler, beer shelving
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine had slime growth. Can open found dirty.
Correction: Clean and sanitize this equipment more frequently.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Rack of clean dishes were stored on floor.
Correction: Elevate 6 inches.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryers is dirty. Wall in dishroom found dirty.
Correction: Clean
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained in employee restroom.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Brooms and dust pan stored propped against rack with prepped potatoes.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/27/2015 | Routine | |
Ran data logger that had been in the new prep cooler. Temps were below 41 degrees F but still fluctuating. PIC states that service tech thinks the temperature swings are due to excess freon in the unit.
No violation noted during this evaluation. | 02/12/2015 | Other | |
Data logger in prep refrigerator downloaded. Refrigeration temps have been under 41°F since the service tech was here yesterday around 10:30AM. Temps are fluctuating a lot so data logger was returned to the unit for further monitoring.
No violation noted during this evaluation. | 02/04/2015 | Follow-up | |
Pulled Data Logger out of prep cooler - data logger readings show that unit temperature is staying above 41°F for extended periods of time. A copy of the data logger reading was provided to the PIC who will contact service tech to repair unit. PIC states that foods are not being held in the unit until it is repaired and keeping foods <42°F.
No violation noted during this evaluation. | 01/29/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food in small prep table is >41°F. Raw Fish 44.8°F, Crab Mix 44.8°F, Shrimp 44.9°F.
Correction: PIC moved TCS foods to another cooler and turned the (new) prep unit down. Will recheck before dinner to see if holding <42°F. If not will use time control and call service tech. Data logger placed in unit.
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01/26/2015 | Risk Factor | |
New prep cooler has been installed - food temps <42°F. Permit issued.
No violation noted during this evaluation. | 10/31/2014 | Follow-up | |
Permit to operate expires 10-31-2014. A 30 day permit will be issued to allow time for installation of new prep cooler.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee consume beverage from an open cup in the prep area.
Correction: Drinks consumed while working must be in a covered cup with a straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in top of prep refrigeration unit is >41°F. Crab Cake mix is 45.5°F.
10-29-2014 - Prep refrigerator is not in use. TCS foods are held on counter top on top of ice. Food is not kept <42°F.
Correction: Discard TCS food that has been in unit for >6 hours and repair or replace unit. Data logger results were printed out and left with the PIC. They indicate that this unit is not maintaining temp of 41°F or less for extended periods of time. This unit must be repaired or replaced before the annual permit can be issued.. This violation was noted on the inspection conducted last week.
10-29-2014 - PIC agreed to set up an ice water bath that will provide ice water around the food containers. Temps of food must be checked and appropriate corrective action taken if temps rise >41°F. PIC reports that new prep unit has been ordered and should arrive within 1 week.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee restroom door is not self-closing.
Correction: Provide a self-closer for the toilet room door.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign at bar hand sink.
Correction: Provide sign.
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10/29/2014 | Follow-up | |
Data logger report indicates that the small prep cooler is not keeping food <42°F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in top of prep refrigeration unit is >41°F. Crab Cake mix is 45.5°F.
Correction: Discard TCS food that has been in unit for >6 hours and repair or replace unit. Data logger results were printed out and left with the PIC. They indicate that this unit is not maintaining temp of 41°F or less for extended periods of time. This unit must be repaired or replaced before the annual permit can be issued.. This violation was noted on the inspection conducted last week.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Rusted shelves under prep area. Cloth towel used under cutting board.
Correction: Refinish rusted shelves and used nonabsorbent mat under cutting boards
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee restroom door is not self-closing.
Correction: Provide a self-closer for the toilet room door.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign at bar hand sink
Correction: Provide sign.
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10/20/2014 | Follow-up | |
Salmon offered under cooked is farm raised - provide documentation that it is also fed a diet free of parasites infective.
Tuna offered under cooked is called Yellow Fin on invoice - provide documentation of genus and species that is exempt from parasite destruction requirements or that it is frozen to specifications to kill parasites.
Dish machine - OK turned test tape black - 158/192°F.
Handwash and glove use practices were good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in some refrigeration units are >41°F.
Correction: Foods were moved to colder units. PIC will monitor temps. Data logger placed in 2 units.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Rusted shelves under prep area. Cloth towel used under cutting board.
Correction: Refinish rusted shelves and used nonabsorbent mat under cutting boards
- Toilet Rooms - Enclosed
Observation: Employee restroom door is not self-closing.
Correction: Provide a self-closer for the toilet room door.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at bar hand sink
Correction: Provide sign.
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10/16/2014 | Routine | |
| No violation noted during this evaluation. | 08/06/2014 | Follow-up | |
Gloves worn. Dishmachine temperatures good.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed hands being rinsed or washed with no hot water available in sink.
Correction: Correct by repairing handsink. Rewash hands.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed soda gun in bar not clean.
Correction: Correct by cleaning.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed 2 handsinks with hot water faucet inoperable.
Correction: Correct by repairing faucets (one faucet repaired during visit - plumber on call for 2nd faucet).
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed cook's handsink soap dispenser removed (no soap available).
Correction: Correct by providing soap.
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07/30/2014 | Risk Factor | |
Gloves worn during prep. Discussed repair of soap dispenser.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed server did not wash hands after eating before returning to work.
Correction: Correct by washing hands.
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02/21/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed ice bucket stored on floor.
Correction: Correct by storing on hanger provided.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed several wiping cloths on prep tables. Follow up: wiping cloths on prep tables.
Correction: Correct by storing wiping cloths in sanitizer solution.
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10/23/2013 | Follow-up | |
Gloves worn - dishmachine temperatures good.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice bucket stored on floor.
Correction: Correct by properly storing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed several wiping cloths on prep tables.
Correction: Correct by storing wiping cloths in sanitizer solution.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed top section of food processor is burnt and plastic is bubbled and not cleanable in these areas.
Correction: Correct by replacing upper section of the unit of discontinue use.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed cart not clean.
Correction: Correct by cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray cleaner not labeled.
Correction: Correct by properly labeling.
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08/23/2013 | Routine | |
Discussed storage of drink bottles below packaged, boxed meats. Dishmachine temperatures good.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand contact with ready to eat food (bare hands used to cut radish, carrot, etc).
Correction: Correct by using gloves, tongs, etc.).
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03/12/2013 | Risk Factor | |
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