Permit Issued. Consumer advisory was redone, but items are still marked that are not required (chicken items).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed every food item on the menu with meat was marked to the consumer advisory.
Correction: Fix consumer advisory so that it properly identifies only the items that are served undercooked.
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07/20/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle a sandwich with 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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beer Cheese in the warmer at 126 degrees.
Correction: Discard or reheat to 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the tops of prep units were over 41 degrees. Exhaust hood was not working to circulate air, so Kitchen was extremely warm and lids were open.
Correction: Stop cooking until the exhaust hood is fixed and keep the lids on the refrigerators closed so that the food can cool back down quickly.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed every food item on the menu with meat was marked to the consumer advisory.
Correction: Fix consumer advisory so that it properly identifies only the items that are served undercooked.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Observed a couple refrigerators on the line without thermometers.
Correction: Provide thermometers for each refrigeration unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several refrigerators with torn gaskets/seals.
Correction: Repair the gaskets that are torn.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board on the small left prep unit was heavily scored and discolored.
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* (corrected on site)
Observation: Observed the tomato slicer and other veggie slicers soiled.
Correction: Clean equipment thoroughly after use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed a few dishes soiled, can opener soiled and in need of cleaning.
Correction: Go through and make sure dishes are clean. Clean dishes thoroughly.
- Non-Food Contact Surfaces
Observation: Floors in the walk-in coolers (all of them) are in need of cleaning. Clean under the racks. Outsides of ovens are also in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed the hand sink (by tea maker) and the tea maker both leaking. The drain line for the ice machine was not draining into a drain. The pipes under the 3 compartment sink are not connected.
Correction: Have leaks repaired, get the ice machine line to drain into an actual drain and have the plumbing under the 3 compartment sink fixed.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at 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.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Vent hood was not working properly to cycle air out of the kitchen.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls (under and behind equipment) in need of cleaning. Air vent and ceiling tiles over the line need to be cleaned.
Correction: Clean facility regularly to prevent build-up of grease, dust, and dirt and be sure to get under and behind equipment went cleaning.
- Pests - Controlling Pests*
Observation: Noted several flies in the kitchen and several drain flies near the mop sink.
Correction: Have pest control treat for the flies.
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06/17/2015 | Routine | |
Cutting boards are in need of replacing or resurfacing. Recommend using cooling logs to monitor temperatures throughout cooling process. Utensils need to be stored handle up. Make sure date mark labels/tape is removed completely from dishes before cleaning them or putting them away.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Waffle iron is in need of cleaning.
Correction: Clean the waffle iron regularly to prevent the build-up of food debris.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Slight build-up of mold/mildew in the ice machine.
Correction: Burn down the machine and clean/sanitize the inside. Do this on a regular basis to prevent build-up.
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01/23/2015 | Risk Factor | |
No violations. Things are looking good. Keep up the good work.
No violation noted during this evaluation. | 08/26/2014 | Risk Factor | |
Cooling practices were good.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed a heavy accumulation of encrusted grease on the saute pans hanging over the 3 compartment sink. Also, an accumulation of grease on the side of the fryer.
Correction: Clean.
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06/03/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed iced cold drinks without a straw on the shelf above the prep line.
Correction: Discarded and discussed with management.
- Critical: Cooling* (corrected on site)
Observation: Observed the potato and she crab soup as well as beer cheese at temperatures between 87-118 degrees F. These items were prepare in the morning.
Correction: Corrected by cooling rapidly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a heavy accumulation of encrusted grease on the saute pans hanging over the 3 compartment sink. Also, an accumulation of grease on the side of the fryer.
Correction: Clean.
- Handwashing Signage/Handwashing Facilities
Observation: No hand washing sign in the rest-rooms.
Correction: Provide.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease and dirt on the floor under the equipment on the cook line.
Correction: Clean.
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05/20/2014 | Routine | |
Next inspection will be for permit renewal. Please do extra cleaning around the baseboards and under equipment. Kitchen is much better.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed pans of rice in the hot holding unit at temperatures between 52 and 108°F. One pan was put in steamer but not reheated to 165°F and the other had just been put into the hot holding unit.
Correction: Both pans were pulled and reheated to 165°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed old meat particles on the blade and the holder of the slicer.
Correction: Corrected by cleaning and sanitizing.
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02/11/2014 | Risk Factor | |
Dishmachine was working properly.
No violation noted during this evaluation. | 11/12/2013 | Follow-up | |
Hot water was fixed however, it was at least 1 day without hot water.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: No sanitizer detected on dishes coming out of the dishmachine.
Correction: Hand sanitize until fixed.
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11/08/2013 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: No hot water at hand sinks so employees are not able to wash their hands properly. Hot water heater is not working.
Correction: Repair men arrived during the inspection but a plumber is needed to repair. Hand sanitizer is being put at sinks for extra protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes, crab cakes and fish at 45, 46 and 47°F in prep units.
Correction: Ice put on all items and unit temperature adjusted.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer detected on dishes coming out of the dishmachine. Sanitizer line is leaking.
Correction: Repairman called. Handwashing dishes. Fixed.
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11/04/2013 | Risk Factor | |
Big good changes in kitchen. Continue working on cleaning and processes. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed drawer on low boy not closing tight.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed food build up under oven and stove.
Correction: Clean.
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07/23/2013 | Routine | |
Permit issued.
- Critical: Hands - When to Wash*
Observation: Observed employee put on gloves after taking out trash without washing hands.
Correction: Wash hands after contaminated.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee drinking from a cup that didn't have a lid or straw.
Correction: Must have lids and straws on cups.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Observed wine chilling in the ice used for drinks.
Correction: Remove.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice scoop handles in the ice in the bar.
Correction: Store with handles up.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths on cutting boards.
Correction: Store in sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed TCS foods like hard boiled eggs, chicken and oysters at temperatures between 46-50 degrees.
Correction: Ice food down and have units serviced.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw bar menu doesn't indicate which items are served raw. The statement on the bottom cannot be read because it is too small.
Correction: Indicate which items are served raw, make print larger.
- Temperature Measuring Devices
Observation: Thermometers were missing or broken in units.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed wire sieve broken with metal wires loose.
Correction: Discard (this is in breading area).
- Equipment - Cutting Surfaces
Observation: Observed cutting boards badly scored on the prep units.
Correction: Refinish.
- Warewashing Equipment, Cleaning Frequency
Observation: Observed the spray nozzles on the dishmachine filled with debris. Racks for dishmachine trays were dirty.
Correction: Clean.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed food build up in the spout of the kettle.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food particles on the bread rack and the pass thru. Grease observed on sides of fryers. Ice machine dirty.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and ceiling dirty in kitchen and floors in main bar dirty (drain flies).
Correction: Clean.
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06/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Keagan's Restaurant, 2251 Old Brick Road, Glen Allen, VA 23060 »