| No violation noted during this evaluation. | 12/08/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: ice cream scoop being held in water wellsl. water not flowing and water temperature is76 and 82 degrees
Correction: have water temperature adjusted to be 70 degrees or below. make sure wells have flowing water
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09/30/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Provide a food thermometer to chef and encourage use to ensure chicken is being cooked to proper cooking temperature of 165 degrees for 15 sec
Correction:
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: dishes stacked and put away wet
Correction: Allow dishes to air dry before stacking dishes to prevent bacterial growth on dishes
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04/23/2015 | Routine | |
- Critical: Hands - When to Wash*
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 which may have contaminated his/her 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.
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03/30/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw chicken being held in reach in refrigerator in front of grill at 58 degrees
Correction: Keep raw animal products at 41 degrees or below to prevent bacterial growth
- Equipment and Utensils, Air-Drying Required
Observation: Dishes being stacked wet after sanitizing
Correction: Allow dishes to air dry before stacking to prevent bacterial growth on dishes
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01/06/2015 | Routine | |
Observed no violations. Good Job! Left handouts of CDC risk factors.
No violation noted during this evaluation. | 07/16/2014 | Routine | |
Did not observe violations in relation to complaint. Conducted an in-service for risk factors of food borne illness.
No violation noted during this evaluation. | 07/09/2014 | Complaint | |
Observed no violations. Good Job!
Prep unit at server station is scheduled for repairs. (Unit is not being used.) New cutting boards are on order for the cooks line. Plumbing repairs are scheduled for the server hand sink, mop sink and prep sink.
No violation noted during this evaluation. | 10/10/2013 | Routine | |
Met Manager on premises, discussed previous issues, Cutting boards will be replaced
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards at the active grill area were observed overly stained in the heavily worn areas with many deep cut marks and scrapes.
Correction: Cutting boards need to be resurfaced or discarded.
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04/16/2013 | Follow-up | |
The out of temperature foods were voluntarily discarded at time of inspection. Dishware and other items found unclean were removed from service to be rewashed. The cutting boards were removed from the workstation. Discussed with Manager the violations observed and gave a return date for follow-up inspection. Provided to manager VDH guide on employee health. The dishwashing machine appears to be working properly and is sanitizing according to guidelines.
- Critical: Demonstration of Knowledge*
Observation: Person in charge did not possess foods managers certification. Critical violations observed during inspection indicate non-compliance.
Correction: Person in charge should either be a certified food manager
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell eggs and container of liquid egg mix in two door refrigerator at idle grill at 53 deg. F.
foods stored in this unit were voluntarily discarded at time of inspection.
Correction: Maintain temperatures of potentially hazardouse foods at 41 deg. F. or below. Monitor equipment temperatures to verify units are working properly
- Equipment - Good Repair and Proper Adjustment
Observation: One of the two kitchen handsinks is not operational. No cold or hot running water was provided at the sink. No handwash signage observed at hand sinks.
Correction: Repair as necessary the handsink so that it may be used for hand washing. Provide "employees must wash hands befroe returning to work" signage at handwash stations.
- Equipment - Cutting Surfaces
Observation: Cutting boards at the active grill area were observed overly stained in the heavily worn areas with many deep cut marks and scrapes.
Correction: Cutting boards need to be resurfaced or discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Several cleaned plates on the active grill line had food stain, dripings of oil from the grill, and some food debris. Observed some serving plates, food storage containers, on the clean side of the mechanical ware washing machine with food debris and some with stains.
Correction: Provide clean dishes, pots, pans, and utensils that are clean to sight and touch after completing wash cycle at the dishwashing station.
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04/10/2013 | Routine | |
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