| No violation noted during this evaluation. | 12/17/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in warewashing machine was not at an acceptable concentration (less than 10 PPM).
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in refrigerators has accumulations of grime and debris, and rust/corrosion.
Correction: Clean these surfaces as frequently as necessary to avoid accumulating soil residues that become encrusted (cleaning challenge) or attract insects and rodents.
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08/20/2015 | Routine | |
This inspection was received by Voluis Burrell.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with bare hands (putting pickles on plates).
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. (Tongs were put into the pickle bin of the grill prep station
- Food - Miscellaneous Sources of Contamination
Observation: A jacket was hanging in the dry-storage area adjacent to the bar, on shelves holding assorted food items (which were in closed packages).
Correction: Protect food from miscellaneous sources of contamination by storing employees' personal belongings, outerwear, etc. in areas/facilities designated for this purpose (such as lockers or coat racks which are located away from food storage or preparation areas).
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: in the dry-storage room, cups, and unwrapped cutlery, were spilling out of partly open packages, or were in open boxes.
Correction: Store single service items in their original protective packaging
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the dry-storage room, and in the walk-in cooler holding beer and live crabs, were noted in need of sweeping and cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Maintaining clean physical facilities is an important measure in ensuring the protection and sanitary preparation of food, and in eliminating possible harborage and food for potential pests such as mice or roaches.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of sanitizer solution (wiping cloths buckets) are not properly labeled as "Sanitizer".
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. (The bucket in use at the time of inspection was given a label. Thank you.)
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04/29/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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
- Temperature Measuring Devices
Observation: There was no temperature measuring device (or temperature measuring device, if present, could not be located) in the walk-in cooler nor in the two under-counter coolers on the cook line.
Correction: Provide a temperature measuring device (for air temperature) in all hot or cold holding equipment used to store potentially hazardous foods, so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware (knives/forks/spoons) and cooking utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the back of the dry-storage room (light fixture malfunctioning or burnt out).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical facilities noted in need of cleaning (floor of beer/wine/shellstock cooler
Correction: interiors of under-counter coolers at the cook line
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container(s) of sanitizer solution for wiping cloths are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents (for example, "Sanitizer"). Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/25/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (sandwich buns, tomato slices, french-fries).
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food, to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: observed on a cutting board between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several food items cold holding at improper temperatures in walk-in cooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC called refrigeration service during the inspection.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the grill and sandwich prep stations are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface the cutting boards, such as by sanding
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering (concrete slab) in the kitchen and particularly in the dry-storage room is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry-storage room accessed through the screened porch.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/01/2014 | Routine | |
This was a follow-up visit only to verify that the consumer advisory was properly on the menu, which had been a violation that could not be corrected during the prior inspection. The menu now complies with the food regulations.
No violation noted during this evaluation. | 05/22/2013 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning food-service gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning food-service gloves (12 VAC 5-421-160.8)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement, which includes a description of the animal-derived foods and identification of the animal-derived foods, by asterisking (*) them to a footnote which states that the items are served (or may be served) raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on top of the rolling cart and on the eastern wall of the kitchen (by doorway to deli) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/29/2013 | Routine | |
Sanitizer: 200 ppm
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Walk In Cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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09/20/2011 | Routine | |
Restaurant representatives - add corrected or new information about Kc's Crab & Cues, 10428 Jessie Dupont Memorial Highway, Kilmarnock, VA 22482 »