The operator provided digital metal probe thermometers, quat. and chlorine test strips and an Employee Health policy during today's inspection.
Note: The operator provided information concerning the exempt species for the Ahi Tuna on the menu, which may be cooked to customer request. In addition, a discussion to review and update menus also occurred at this time.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use ( in-use knives were observed stored between the cookline equipment).
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.
- Plumbing System Maintained in Good Repair
Observation: Cold running water under adequate pressure was not available at the wait area handsink. The operator called for servicing during today's inspection.
Correction: Repair and maintain all plumbing components and fixtures.
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01/07/2016 | Routine | |
If salmon or any other seafood is cooked under 145F, a parasite destruction letter is needed from the food supplier, for the items that are served under the required temperature.
Foods in the walk-in cooler were slightly elevated. Data logger was placed in the cooler to monitor for the next two days. Will return 08/19 to pick it up.
Clean slicer immediately to prevent a medium for bacteria growth.
Operator called to have the dish machine serviced. Dish machine can only be used for washing purposes until machine has been repaired. Three compartment sink must be set up with sanitizer at the proper concentration to properly sanitize after washing.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine is not dispensing chlorine residual.
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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
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08/17/2015 | Routine | |
Do not store cheese in a pan, in the top of the make table cooler preventing direct air flow. Recommended storing in a container in the top or keeping pan in the bottom.
Have auto chlor de-lime dish machine.
Gap should exist at plumbing under the food preparation sink.
Hose at the pre-rinse area is being replaced.
Consumer advisory should be placed on any undercooked items on any special menus.
Along with sliced meats, label any uncut meat to avoid any confusion.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese slices and individual half & half cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Leak observed under the food preparation sink.
Correction: Repair and maintain all plumbing components and fixtures.
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04/02/2015 | Routine | |
Clean walls around the warewashing area.
Keep employee files regarding employee health policy in the facility to show to the inspector each visit.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee touching clothes and handling ready-to-eat food while wearing the same gloves.
Correction: Discard gloves once soiled.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak observed at the faucet at the three compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
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12/08/2014 | Routine | |
All chemical spray bottles must be labeled.
Walk-in cooler needs a new thermometer. Place thermometer by the door.
Prior to printing menu, email menu to inspector to ensure compliance.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (roast beef and garlic bread)
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Eggs served cooked to order on the brunch menu are not asterisked to the footnote below that they may be served undercooked.
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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the three compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
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08/13/2014 | Routine | |
Email menu to inspector prior to printing, to ensure compliance.
Replace gaskets on the turbo air freezer and the make table cooler.
Clean and organized facility. Keep up the good work.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Eggs served any style on the brunch menu should be asterisked denoting they may be served undercooked.
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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/03/2014 | Routine | |
Check dates on milks and other items to ensure date has not passed.
Clean table under the flat top grill.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dish washer handling dirty dishes then clean dishes without washing hands in between.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee handling hoagie roll with bare hands.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handling raw meat prior to handling ready-to-eat foods and single service containers.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handle for cold water at both hand sinks in the kitchen are broken. Repair immediately so employees can wash hands properly. Hand sink when you first enter the kitchen is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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11/07/2013 | Routine | |
Additional food temperatures: Sliced tomato - 41, Sliced ham - 39, Sliced turkey - 35, Roast beef (sliced 2 hours prior) - 45, Chicken salad - 40, Milk - 36.
Do not asterisk menu items unless they are offered raw or undercooked.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (taco shells and ice)
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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during several different tasks.
Correction: Discard gloves when changing tasks and wash hands when changing tasks, such as entering the walk-in refrigerator or touching clothing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Plates 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.
- Plumbing System Maintained in Good Repair
Observation: Several sinks observed leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
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07/09/2013 | Routine | |
Prime rib was placed in the oven and reheated.
Prime rib must be maintained no lower than 130 F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Prime rib hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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04/03/2013 | Follow-up | |
Additional food temperatures: French onion soup - 156, Buttermilk - 43, Pork butt - 36, Rice - 40, Burger - 180.
A follow-up will occur on/about April 02, 2013.
- Critical: Hands - When to Wash*
Observation: Between changing gloves employee did not wash hands, in between tasks.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (wrap on the panini press)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime rib hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken salad, pico, and buttermilk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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03/21/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Ensure that there is always fresh sanitizing solution in the bucket on the cook line and all wiping cloths stored in the sanitizing solution.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of container with coffee cream is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 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 - Hot Holding*
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad, chicken salad, homemade Caesar dressing, cooked rice in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in cooler (dressings and desserts) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/06/2012 | Routine | |
Additional food temperatures: Broccoli & cheddar soup - 149, Chicken noodle soup - 194, Baked potatoes - 37, and Salmon - 31.
No potentially hazardous foods were being held in the turbo air reach-in cooler. Observed fan turning on and off in the unit. By the end of the inspection thermometer on the outside of the unit was reading around 36 F. Do not hold any potentially hazardous foods in this unit until it has been repaired.
Quaternary ammonium sanitizer dispenser was observed almost empty. Operator purchased bleach until quaternary ammonium sanitizer is purchased.
Chlorine dish machine has the proper concentration of sanitizer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brown gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) deli meats, rice, boiled eggs, and baked potatoes in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Turbo air reach-in cooler was observed with an ambient air temperature of 47-49 F.
Correction: Repair or replace turbo air reach-in cooler to hold foods at 41 or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand sink in the bar 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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02/03/2011 | Routine | |
Additional food temperatures: Chicken salad - 40, Cream of asparagus soup - 178, French onion - 203, Raw shrimp - 39, Prime rib (cooling 10 min) - 100, Milk - 40, Salmon filet (raw) - 39, Baked potato - 37, and Fried chicken strips - 210.
All violations were corrected immediately.
Quaternary ammonium in both sink basins are now at proper concentration.
Adequate metal stem thermometers.
Facility is clean and sanitary.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked rice, cooked noodles, boiled eggs and baked potatoes in the walk-in cooler is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the sanitize basin in the bar area.
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and items in/around sink preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar 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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/05/2010 | Routine | |
Restaurant representatives - add corrected or new information about Howlett's Restaurant & Tavern, 3530 Festival Park Plaza, Chester, VA 23831 »