- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit 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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03/16/2016 | Follow-up | |
- 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. dish machine operator did not wash hand before handling cleaned and sanitized items after handling soiled items.
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.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The home processed pork and stew were in the facility were not from an approved food preparation/processing facility. (Items were removed from the facility and not offered for sale)
Correction: Obtain food from sources that comply with the law.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheese, in the refrigeration unit was not properly dated for disposition after opening. (Items were dated for disposition at time of inspection)
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) baked potatoes, soups,cooked noodles, and cut melons in the refrigeration unit were 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the refrigerator, the food should have been discarded 28 days ago. Product was voluntarily discarded at time of inspection
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the brushes used for basting were not safe. wrong type of brush. Brushes were voluntarily discarded
Correction: Repair or replace the brushes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Use food grade utensils
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area in office area of the facility.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found on-line at www.vdh.virginia.gov/breatheeasy
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Evidence of smoking observed in restaurant.
Correction: Owner or PIC must prohibit smoking in all areas of restaurant.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit 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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03/08/2016 | Routine | |
Reminder: Cut the packages of tuna steaks when thawing this product to prevent potential for bacterial growth
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) soups in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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10/05/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: raw animal food was stored above pineapple and cooked macaroni and cheese.
Correction: Raw animal foods should be stored in a manner as not to contaminate ready to eat items. (items were moved and stored properly to prevent contamination)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: cold held items held above 41 degrees in the prep unit and salad station. (Items were discarded at the time of inspection)
Correction: All TCS foods shall be held at 41 degrees or lower to prevent growth of potentially hazardous bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Items that were prepared 2 or mores days ago were not dated for disposition.
Correction: All TCS items must be dated to last no longer than 7 days items need to be used, sold or discarded with in that time frame. (Items were dated or discarded)
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Windex and cleaner stored with the foil wrappers and open container of gloves, single use bags that were beside the hand sink exposed to splash of soap and chemicals
Correction: All single serve items shall be stored separately from chemicals (moved chemicals to another location and move the gloves and SS items away from the hand sink and potential splash or contamination)
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09/08/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching dirty dishes, changing tasks, 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.
- Critical: Sewage - Conveying Sewage* (repeated violation)
Observation: Dishwasher waste line is leaking into a tub in the basement
Correction: Have the dishwasher wastewater line repaired to allow for proper conveyance of wastewater.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed broken floor tiles on landing to basement, leaking pipes in basement that caused mold/mildew to grow on beams, etc.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/05/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching dirty dishes, changing tasks, 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: seals on 2 door refrigeration unit are not in good repair and door will not hold a proper seal
Correction: replace the seals on the refrigerator door.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep unit 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: handsink observed falling off the wall and not allowing for proper drainage of wastewater.
Correction: Maintain plumbing in good repair have the sink repaired/ reattached to the wall to allow for proper drainage.
- Critical: Sewage - Conveying Sewage* (repeated violation)
Observation: Dishwasher waste line is leaking into a tub in the basement
Correction: Have the dishwasher wastewater line repaired to allow for proper conveyance of wastewater.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed broken floor tiles on landing to basement, leaking pipes in basement that caused mold/mildew to grow on beams, etc.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/08/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: employees drinking from open containers
Correction: food employees may drink from a closed container with a straw and lid, to prevent cross contamination
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: uncovered foods in the refrigeration unit
Correction: Prevent corss contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish in standing water. (containter moved to running water)
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: foods in multiple refrigeration units cold holding at improper temperatures. See temperature chart
Correction: Cold hold foods at 41 degrees or below to prevent bacterial growth. Have units serviced immediately.
All imprope held foods were discarded for safety.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: foods not being marked with dates for disposition
Correction: Foods prepared and held more that 24 hours shall be marked with date/day to be consumer, sold or discarded when held at temperatures of 41 degrees or less for a maximum of 7 days.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Surfaces smooth and easy to clean, observed melted spatula handle and several food containers with multiple broken corners
Correction: Maintain food contact surfaces smooth, free of cracks/ breaks/ chips and easy to clean. (containers adn spatula were discarded)
- Smoking in Non-Smoking Areas
Observation: Observed smoking in non-smoking area of restaurant multiple cigarette butts and ashes in the basement area.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: seals on 2 door refrigeration unit are not in good repair and door will not hold a proper seal
Correction: replace the seals on the refrigerator door.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep unit 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: surfaces clean: dirty plates and cooking pans stored in the cooking area
Correction: Maintain food contact surfaces clean to sight and touch.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: frying pans and bread pan
Correction: Clean and sanitize these surfaces for food contact. Food contact surfaces shall be maintained free of encrusted grease.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed catering equipment stored on the floor in the basement area.
Correction: Store utensils, equipment and linens 6 inches off floor, where not exposed to splash, dust to other contaminates and in a clean, dry location.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Boxes of to go containers stored directly no the floor
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: handsink observed falling off the wall and not allowing for proper drainage of wastewater.
Correction: Maintain plumbing in good repair have the sink repaired/ reattached to the wall to allow for proper drainage.
- Critical: Sewage - Conveying Sewage*
Observation: Dishwasher waste line is leaking into a tub in the basement
Correction: Have the dishwasher wastewater line repaired to allow for proper conveyance of wastewater.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in kitchen near the prep unit were not shielded
Correction: shield/ cover light bulbs or use shatter proof bulls to prevent contamination from broken glass.
- Lighting, Intensity
Observation: less than 50 foot candles in the prep area.
Correction: Provide 50 foot candles of light in all prep areas of the kitchen.
- Physical Facilities in Good Repair
Observation: Observed broken floor tiles on landing to basement, leaking pipes in basement that caused mold/mildew to grow on beams, etc.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of windex, bleach and grill cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of windex, bleach and grill cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/01/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bagged ice and dinner rolls were stored directly on the floor;Elevate food storage onto approved shelving with minimum 6" legs or casters. This will prevent potential contamination of these items
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pasta, baked potatoes, soup and crab meat 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the Prep unit and a portable board 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in above the prep unit under the hood and the light over the food storage near the hand sink not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/11/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the 1 door cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in above the prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/04/2014 | Routine | |
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the food utensils are no longer smooth and they contain cracks, chips, or pits that can not be easily cleaned. Handles are melted
Correction: Replace the utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewash Machine, Data Plate Operating Specifications
Observation: The dish machine is not operating to the specifications on the data plate. The temperature is not reaching 120 degrees during the wash or rinse cycle.
Correction: The dish machine shall operate to the specifications on the data plate.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit is 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A waste water line servicing dish machine was emptying liquid waste directly into a tub the floor of the in the basement
Correction: Repair/Relocate the waste water drain line to prevent liquid waste discharge into the tub.
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09/09/2014 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the Food containers are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the food containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Smoking in Non-Smoking Areas
Observation: Observed cigarette butts in the basement area of the facility. The staff are smoking inside while doing menus on the computer. The facility is not approved to have indoor smoking nor do they have a seperate ventialtion system..
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sndwich prep unit 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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02/11/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Cottage Cheese in the refrigerator, the food should have been discarded 22 days earlier and Ribs cooked in the facility and dated to discard on 8/9/13.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. All items were discarded during the inspection.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the throught out the kitchen ( on the prep unit, on counters to cut sandwiches and for salad prep) 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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08/22/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen and wait staff are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: raw beef stored above raw pork in the walk in refrigerator. Raw ground pork stored above cut potatoes. Pork was moved to a different shelf above chicken and all beef was located on the same two shelves.
Correction: Raw animal food shall be stored in a manner that will prevent contamination during storage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the on the prep table 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.
- Kitchenware and Tableware (corrected on site)
Observation: packages of straws with mold on the straw wrapper and box, a small box of to go container lids had water damage and a individual package of lids was heavy soil on the outer wrap. All items were discarded or moved to another container if the package was not soiled or damaged.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
- Critical: Sewage - Conveying Sewage*
Observation: wastewater leaking from the dishmachine into 3 tubs located in the basement area and 1 tub under the dish machine
Correction: sewage shall be conveyed to the point of disposal through approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses and connections that re constructed and maintained and operated in accordance with law.
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05/01/2013 | Routine | |
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands and Arms - Clean condition* (repeated violation)
Observation: Food employees observed with soiled hands and arms.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Thawing (repeated violation)
Observation: Improper methods used to thaw vacuum packaged tuna.
Correction: Thaw potentially hazardous foods(vacuum packaged Tuna) by the following methods: placing the frozen vacuum packaged tuna in a container to allow for the package to be cut open and allow air inside to decrease the risk of C Bot.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: prep table door and gaskets are not in good repair
Correction: Repair the prep table 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 prep unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the through out the kitchen on the prep unit and hand held cutting boards 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves where clean dishes were stored.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cleaning is being done during periods in which food is exposed to contamination behind the grill area on the floor and backs of the equipment.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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01/24/2013 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands and Arms - Clean condition*
Observation: Food employees observed with soiled hands and arms.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- 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
- Thawing
Observation: Improper methods used to thaw vacuum packaged tuna.
Correction: Thaw potentially hazardous foods(vacuum packaged Tuna) by the following methods: placing the frozen vacuum packaged tuna in a container to allow for the package to be cut open and allow air inside to decrease the risk of C Bot.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) mmany items in the walk in Refrigerator and other refrigeration units,(baked potatoes, slaw, potato salad, and grits) 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sliced deil meat in the refrigerator, the food should have been discarded 19 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
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 that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: prep table door and gaskets are not in good repair
Correction: Repair the prep table 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 prep unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the through out the kitchen on the prep unit and hand held cutting boards 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves where clean dishes were stored.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is being done during periods in which food is exposed to contamination behind the grill area on the floor and backs of the equipment.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kahill's Restaurant, 1791 North Mecklenburg Avenue, Lacrosse, VA 23950 »