Repairs made on walk in floor. Provided food safety sheets in Spanish.
- Thawing (corrected on site)
Observation: Improper methods used to thaw lasagna.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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11/19/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Repair the hand sink and instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Miscellaneous Sources of Contamination
Observation: open containers of dry food goods, flour, spices,etc. being stored on shelf by large dough mixer.
Correction: Provide food grade covered food storage.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Handwashing Lavatory*
Observation: The kitchen hand sink is not operational. There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Repair hand sink to give employee's opportunity to wash hands routinely.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in floor is not maintained in good repair
Correction: Walk in floor must be repaired- down to studs of sub floor in areas. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/18/2014 | Routine | |
Contractor on site to bid on repair of walk in. Add more shelves in walk in
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in floor not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/22/2013 | Routine | |
Need more shelving in walk in. Lid on chest freezer broken. Ensure that hair restraints are worn by cooking staff during food preparation.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Pans of sauce, cheese and ice tea stored on the floor of walkin,
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Walk in floor tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/13/2012 | Routine | |
Dessert Bev Air is missing ambient air thermometer. Need a tight fit screen door on rear kitchen door or must keep door closed.
Floor tiles in rear hallway by walk in have been repaired.
*Need verification of separate ventilation of air in bar and dining room to meet requirements for smoking in specifically designated areas.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:Ice machine in basement.
Correction: Clean and sanitize these surfaces for food contact.
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11/21/2011 | Routine | |
Dessert Bev Air is missing ambient air thermometer. Need a tight fit screen door on rear kitchen door or must keep door closed.
Floor tiles in rear hallway by walk in have been repaired.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- 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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:Ice machine in basement.
Correction: Clean and sanitize these surfaces for food contact.
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11/21/2011 | Risk Factor | |
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