Ecolab contacted to service chemical dishmachine. Violations discussed for correction.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: Scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: interior of reach-in and sides of kitchen equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxic cleaner are not properly labeled.
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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10/08/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: The temperature measuring device in the prep lowboy was not properly located in the warmest part of the unit, no temperature device found in salad unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The prep lowboy waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities
Observation: Prep lowboy is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the unit to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than washing hands: food scraps in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: heavy presence of flies.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Chemical sanitizer being used in a manner that does not prevent the contamination of food: utensils stored in sanitizer between uses: utensils must be air dried after being sanitized.
Correction: Chemical sanitizers must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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07/30/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoop stored in standing water. Store in use utensils either in product handle up or in a clean dry surface: dipper well.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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04/01/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bowl stored / used to dispense product.
Correction: Protect food from miscellaneous sources of contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine flap was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the flap at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/09/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- 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 solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when water temperature is at 120°F.
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08/27/2014 | Routine | |
- Equipment Compartments, Drainage
Observation: The lowboy refrigeration unit waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Open prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment: .
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Lowboy refrigeration was observed in a state of disrepair and damaged: not draining condensation waste.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: 0ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration: 100ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handwash station is being used for purposes other than washing hands: storing sanitizer bucket.
Correction: The handwash facility identified above is to be used for washing hands only
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04/14/2014 | Routine | |
Observations discussed with manager.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop stored on waste grate at non-smoking room's wait-staff station.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: A pair of tongs was observed stored on the oven's handle.
Correction: Store kitchen utensils in a clean, dry location where not exposed to splash, dust or other contaminationm at least 6 inches above the floor.
- Lighting, Intensity
Observation: One of the lights in the hood system is not working.
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
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01/09/2014 | Routine | |
New permit issued. Observation discussed for correction, flat grills surface is improved.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the flat grill is observed soiled with accumulations of carbon build-up in some areas. Continue efforts to clean grill. Note: An ECOLAB'S consultant is on site and has offered assistance. Manager is correcting this issue at visit, looking improved.
Correction: Clean the food contact surface of the flat grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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11/15/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Kelly's Tavern (01-0287), 1049 Independence Boulevard #14a&b, Virginia Beach, VA 23455 »