- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. This would include one employee observed without a hair restraint for a full beard.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods in the 4 door refrigerator were found at temperatures above the maximum regulatory temperatures for these foods.
Correction: Potentially hazardous foods were moved to the walk-in refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat potentially hazardous foods are not being date marked for consumption or discarding.
Correction: Ready to eat potentially hazardous food must be date marked to indicate the date by which the food must be consumed or discarded.
- Critical: Handwashing Lavatory*
Observation: There is not an adequate number of handwash lavatories in this food facility. The sink being used for hand washing is actually a food preparation sink.
Correction: Install a conveniently located hand wash lavatories to increase the employee's opportunity to wash hands routinely.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory behind the bar.
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.
- Hand Drying Provision (corrected on site)
Observation: Hand drying provisions were not provided at the lavatory used for hand washing.
Correction: A lavatory used for hand washing must be provided with hand drying supplies.
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03/25/2016 | Routine | |
This inspection visit was a follow-up to confirm that the three door salad make unit is holding foods at the appropriate temperatures. Management stated that a technician checked and cleaned the unit. The unit was found to be holding foods below the maximum regulatory cold hold temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution in the warewash machine.
Correction: Obtain a chlorine sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handle was observed missing from the hot water faucet at the three bay sink.
Correction: All plumbing fixtures must be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor surface in the warewash area was observed in very poor condition, and not easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/15/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking cups were observed without covers/ lids.
Correction: The cups were discarded and management instructed employees concerning the requirement that drinking cups have lids.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: An employee was observed working in the food preparation area without a proper hair restraint.
Correction: The employee left the food preparation area immediately. Please ensure that 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. This does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the two door dessert make unit were observed at temperatures above the regulatory maximum temperature requirement for cold hold foods.
Correction: This refrigeration unit must be repaired so that it is capable of maintaining the required cold hold food temperatures or it must be replaced.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution in the warewash machine.
Correction: Obtain a chlorine sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: The handle was observed missing from the hot water faucet at the three bay sink.
Correction: All plumbing fixtures must be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The floor surface in the warewash area was observed in very poor condition, and not easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/19/2015 | Routine | |
At time of inspection no food prep in progress
Facility kitchen appeared clean at time of inspection
Food safety knowledgeable
Good separation of foods in refrigeration units
Good and proper separation of foods in refrigeration units
Sanitizer QAK QR pH 200-400ppm
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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08/15/2014 | Routine | |
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
Overall at time of inspection facility kitchen appeared clean
Good separation of foods in refrigeration units
Good cold holding temperatures of foods in refrigeration units
Use of food gloves observed
pH sanitizer test kit noted
NOTE: Remember to date mark all foods at time of preparation or when opening the hermetic seal of a food product
No violation noted during this evaluation. | 05/23/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge.
Overall clean facility
No food prep or service at time of inspection
Good separation of foods in coolers/dry storage area
Food gloves, hair restraints and pH sanitizer noted
Provided dailt temp log sheets for refrigeration units
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Squid and shrimp cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/21/2014 | Risk Factor | |
Clean facility kitchen.
Refrigeration units with cold hold foods well within required limits
Use of food gloves with frequent changing of gloves observed
Good separation of foods and date marking practices
Chlorine sanitizer 50-100ppm
Clean food contact surfaces noted
No violation noted during this evaluation. | 11/15/2013 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen appeared clean with clean food contact surfaces observed
Frequent hand washing with regular change of food gloves observed
Hair restraints and pH sanitizer test kit (QAK QR 400ppm) observed
Good separation of foods in refrigeration units
Good date marking practices
NOTE:
Always have paper hand towels easily available at the hand wash sink in the kitchen
Monitor the CRC refrigeration unit to ensure that a temperature of 40F or below is always maintained
Remember to close the walk in cooler door properly at all times to prevent cold loss
- 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.
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08/09/2013 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Overall facility dining area and kitchen appeared clean and in compliance
Clean food contact surfaces noted
Use of tongs and food cloves with frequent change of gloves observed
Refrigeration units with cold holding foods within required limits
Good date marking practices and pH sanitizer test kit (QAK QR 300/chlorine 50-100ppm) observed
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints - bear nets.
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.
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05/17/2013 | Routine | |
At time of inspection critical and most non critical violations observed as having been corrected.
The 2 outstanding non critical violations that teed to be addressed: 1) the reach-in refrigerator gasket - replacement gasket on order violation #1570
2) cutting board surfaces - in process of being corrected violation #1570
Thank you for you timely response and corrective actions
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: cutting boards of the variuos make units was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to thereach-in efrigerator in the kitchen observed is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/15/2013 | Follow-up | |
Discussed the inspection report with the person in charge. Provided employee health policy agreement and employee health and hygiene handbook
Excellent refrigeration and cold holding food temperatures noted.
Clean make unit food contact surfaces observed
pH sanitizer test kit noted (QAK QR 200ppm)
No food preparation at time of inspection
FOLLOW UP INSPECTION 15 fEB 2013
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(flour and sugar) observed in back kitchen
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: cutting boards of the variuos make units was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to thereach-in efrigerator in the kitchen observed is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination - ice scoop in ince machine
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The back kitchen area iobserved of notedin need of cleaning.- excessive clutter
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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02/08/2013 | Routine | |
Discussed observations with the person-in-charge. Violations were corrected at time of inspection. Facility kitchen appeared clean, organized and in overall compliance. Refrigeration units, cold and hot holding food temperatures within required limits Food contact surfaces clean. Use of food gloves and hair restraints observed
- Thawing (corrected on site)
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
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
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed ice scoop lying on ice in the ice dispensed .
Correction: Clean and sanitize these surfaces for food contact.
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02/09/2012 | Routine | |
No violations observednoted, nor was there any food prep at time of inspection. Facility kitchen appeared clean and within VDH compiance. Food contact surfaces clean. Refrigeration temperatures and cold holding foods within required limits (<41F). Food thermometers in all units. Use of food gloves, date marking and hair restraints noted
No violation noted during this evaluation. | 11/22/2011 | Risk Factor Assessment | |
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