- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed the restrooms used by employee's does not have hand washing reminder signs.
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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03/18/2016 | Risk Factor | |
Ok for permit.
- Physical Facilities in Good Repair
Observation: Observed loose and/or missing coving tiles under the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/24/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Observed a bag of opened mussels in the walk-in cooler without the shellfish tag.
Correction: Tags must stay with bag until the last mussel is used and then the tag must be dated and kept of 90 days.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottles of Comet Cleaner with bleach that had blue, orange and yellow liquid in them.
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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09/01/2015 | Risk Factor | |
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Establishment is vacuum packing several items such as fish and sliced meats without a HACCP plan or meeting the requirements in section 870..
Correction: Discontinue this practice until requirement in section 870 are met. A copy of section 870 was left with the Chef.
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05/21/2015 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed chili labeled 2/3 and prime rib labeled 1/31 in the walk-in cooler. The prime rib had been in the freezer but was not relabeled when put in the cooler.
Correction: Product was discarded. Hold TCS foods no more than 7 days counting the day it was made as day 1.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed several spray bottles of chemical on prep table throughout the kitchen.
Correction: Corrected by storing properly.
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02/12/2015 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 12/10/2014 | Follow-up | |
Ok for permit.
- Critical: Cooling* (corrected on site)
Observation: Observed a buffalo dip that had been cooked the previous day at 50°F.
Correction: Product was discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The items that are served under cooked are not marked. There is the statement at the bottom of the page.
Correction: Indicate which foods are undercooked or can be cooked to the customers state of doneness.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed a residue inside the iced tea dispenser nozzles.
Correction: Corrected by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed an accumulation of dust and grease on the hood vents.
Correction: Clean.
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11/07/2014 | Routine | |
Gloves worn. Discussed worn out condition of shelves in dry storage in office. Dishmachine - 186 degrees at 20 psi. 3 compartment sink - Quat - 200 ppm sanitizer - test strips (ok).
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Found chili, soup and fried chicken not reheated to 165 degrees before placing in hot hold.
Correction: All reheat are to reach 165 degrees or higher. Please ensure all reheat reach 165 degrees. (All products were reheated to 180 degrees).
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07/25/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed the following items: 1. Test kit - Quat sanitizer 2. Sanipads - for food thermometer use 3. Stock shelves - condition of wood deteriorating. 4. Pressure gauge - dishmachine - rear of control unit. 5. Wash-rinse-sanitizer procedure - employees to know it. Dishmachine 184 degrees final rinse (pressure gauge?)
No violation noted during this evaluation. | 05/13/2014 | Risk Factor | |
Gloves worn. Discussed cooling process for chili and Quat test strips. Dishmachine - 182 degrees final rinse. 3 vat sink - Quat sanitizer.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Found menu lacked disclosure marks on menu products that can be special ordered.
Correction: Please mark these items. All custom order items to have disclosure notation.
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03/06/2014 | Risk Factor | |
Gloves worn. Dishmachine - 180 degrees final rinse. 3 compartment sink - 200+ ppm Quat sanitizer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Found containers of food in reach-in at cook line that was incorrectly dated and other containers that were out of date (exceeded 7 days) and were not discarded.
Correction: All containers to be correctly dated and disposed when used date passed. Labels were corrected and out of date food was discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Found stove on cook line is in uncleanable condition, grease pans damaged, corroded and needs repair.
Correction: Please repair stove to cleanable condition or replace with new unit if not able to repair.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found grease pans and grease catcher not cleaned frequently.
Correction: Cleaning should be frequent enough to keep clean. Please increase cleaning frequently.
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11/15/2013 | Routine | |
1 person attended 2 day ServSafe certification course at Henrico Health Department.
No violation noted during this evaluation. | 08/21/2013 | Training | |
Gloves worn. Dishmachine 180 degrees final rinse.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw chicken stored on tray with prosciutto ham and cooked sausages/hot dogs, deli meat.
Correction: All raw and ready to eat to be separate. Food was discarded. Tray removed from walk-in.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Found miso soup and chili at 107, 129 degrees in reheating stage for hot hold. Items were placed in hot hold units, not properly reheated.
Correction: Items were removed and reheated to 175 degrees and returned to hot hold units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Found several pans of rice, barbecue ribs, cooked potatoes in walk-in on rack that had no date.
Correction: All cooked ready to eat food, stored in cold hold are to be dated. All items were dated.
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07/16/2013 | Risk Factor | |
Gloves used. Discussed lack of thorough cleaning under cook line equipment and grease pans in stove and grill.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found cooked pasta, corned beef, meatballs, cooked shrimp that did not have a date label on the product container.
Correction: All cooked and ready to eat foods are to be date labeled on the container. Please place a date label on all cooked and ready to eat foods in cold storage.
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04/15/2013 | Risk Factor | |
No risk factor violations. Gloves worn, handwashing observed. Discussed need to clean floor behind cooking equipment, clean pan where cake pans are stored and the need for a cap and splash guard for two fryers. Dishmachine - 185 degrees final rinse. Quat 200+ ppm.
No violation noted during this evaluation. | 02/12/2013 | Risk Factor | |
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