Discussed with the Person in Charge:
1. Continue working on hand washing training with new staff members.
2. Ensure the dish machine sanitizer line is primed before use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: measuring cup and scoop.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to lack of sanitizer present in the dish machine. Bucket was changed prior to inspection and line had not been primed by staff. EHS and PIC primed the sanitizer line and after 4-5 cycles, the dish machine sanitizer was measured at approximately 100 parts per million.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/19/2016 | Risk Factor | |
Discussed observations with the Person in Charge. Thank you for correcting risk factor items during the inspection.
Discussed tags for live oysters. Facility has not had oysters for several months, but expects to have them on the menu again very soon.
- 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 handling dirty trays. The manager discussed the observation with the employees, and employees were observed washing hands as required for the remainder of the inspection.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths observed stored in quaternary ammonium sanitizer solution that measured at less than 150 ppm. The manager re-filled the buckets and sanitizer was measured between 200 and 300 parts per million.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces
Observation: The cutting boards stored under the food prep table neart the beer walk in cooler are 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the tomato dicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The mop sink and the floor and floor drain under the dish machine are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/24/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Ice machine lid is in a state of disrepair. PIC has an invoice for the new ice machine that has been ordered and is scheduled to be delivered within the next two weeks. The ice machine is cleaned daily due to the lid no longer functioning properly.
2. Inspection conducted due to upcoming change of ownership. Ownership change is scheduled to take place August 11th, 2014. Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Permit is effective beginning August 11th, or the official date of the change of ownership. Until that date, facility is operating under current ownership.
3. Facility overall observed to be very clean and well maintained. Thank you!
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Both the "pre-wash" and "clean" tables on either side of the dish machine are no longer sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to lack of chlorine sanitizer present in the dish machine at the start of inspection. The bucket of sanitizer was running low, and air bubbles were present in the supply line. Bucket was swapped out, and line was primed. Dish machine was observed to be dispensing 50 parts per million.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/24/2014 | Routine | |
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